1,932 vegetable recipes

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

A pair of the cutest flip flop cakes you've ever seen. Great for a picnic, cook out or birthday party. Kids love them.

Southern-style coleslaw with creamy buttermilk dressing, apple cider vinegar, mustard, and celery seed. A tangy, sweet, and crunchy cabbage slaw that gets better after chilling for 2 hours.

An easy and tasty side dish - spicy beans and rice.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.