4,452 vegetable recipes

Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

A vibrant, refreshing salad combining crisp carrots, juicy oranges, peppery radishes, and fresh cilantro, tossed in a zesty citrus dressing with a hint of orange blossom water and cinnamon. Perfect as a light side dish or a healthy lunch, served with warm pita bread.

Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. Served it with some steamed brown rice, delicious!!

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Say goodbye to bland tacos with this Rubio’s-inspired fish taco recipe. Crispy beer-battered cod, fresh corn tortillas, and zesty salsa create succulent bites that’ll leave you craving more! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Absolutely delicious. First time I made an eggplant dip, and it was surprisingly tasty. The mixture of roasted bell peppers, eggplants, feta cheese, garlic and onion was so yummy and flavorful.

Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Green pepper and tomato soup with a mortar-pounded garlic-herb paste, saffron, and rice stirred in at the end. A Provencal-style vegetable soup with Parmesan garnish.