2,325 vegetable recipes

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

Mashed carrot casserole baked with sharp cheddar cheese, grated onion, buttered bread crumbs, and parsley. A creamy vegetable side dish that converts even the pickiest carrot skeptics.

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Fragrant pilaf with basmati rice, chickpeas, fresh tomatoes, mustard seeds, and turmeric finished with cilantro and cayenne. A vegan Indian-inspired rice dish in 45 minutes.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Cornmeal waffles combine yellow cornmeal with flour for crispy-edged, golden waffles with a hint of corn sweetness. Old-fashioned breakfast served with honey or maple syrup.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Maple glazed carrots cooked in orange juice with butter, orange zest, and mace. A quick microwave side dish ready in 20 minutes with a glossy, sweet glaze.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.