9,107 vegetable recipes

Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.

Fire-roasted peppers, tomatillos, and jalapeños blended into a chunky salsa loaded with diced shrimp and creamy avocado. Grab the chips and go.

This is a great chard recipe, with the onions, very yummy.

This is a flexible recipe, in any way it tastes always great.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

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Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.

Whole wheat cinnamon buns with a peanut butter, honey, and applesauce filling studded with raisins. No butter or eggs in the dough for a healthier spin on a breakfast favorite.

Leftover corned beef meets crisp cabbage, tart Granny Smith apple, and a savory soy sauce glaze in this quick wok stir fry. A brilliant twist on the classic Irish dinner.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Stuffed cheese pizza: Chicago-style deep dish with whole wheat crust hiding mozzarella and broccoli between two layers, topped with pizza sauce at the end. Inside-out flavor.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.