1,915 vegetable recipes

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

Gobi dal with red lentils, cauliflower, coconut, and cashews simmered in cumin, coriander, and turmeric. A thick, warming Indian stew that's a complete meal with rice.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.

Hearty spaghetti tossed with lentils, sautéed kale, and minced ham in a cumin-scented broth. A protein-packed Italian-inspired pasta that's satisfying and budget-friendly.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Simple soy rice cooks plain rice with a splash of soy sauce, then folds in sauteed onion, cabbage, garlic, and brown sugar. Asian-leaning vegetable rice side ready in 30 minutes.

Mohren, a traditional German side dish of carrots and apples glazed in butter, honey, and white vinegar. Sweet, tangy, and simple with just a few ingredients.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Creamy wild rice and brown rice pilaf cooked in blended tofu and water with sauteed celery, onion, rosemary, and lemon juice. A protein-rich side dish with a silky, creamy texture.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.