995 vegetable recipes

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Old-fashioned beef and vegetable soup with stewing beef, potatoes, carrots, celery, and cabbage. A rustic two-hour simmer that turns budget cuts into a hearty cold-weather meal.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Cheddar beer vegetable soup with a roux-based broth, mushrooms, and tender-crisp broccoli kept whole and added to the bowl. Two cheeses, one beer, and a soup that lives up to its name.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Crustless vegetable quiche made with leftover veggies, cheese and an egg-evaporated milk custard. No-fuss weeknight dinner that uses up whatever's in the fridge.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

Fresh vegetable pizza spreads a tangy horseradish sour cream over a crisp crescent-roll crust topped with mushrooms, broccoli, tomatoes, and peppers. Cold no-cook party appetizer, cut into squares.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.