995 vegetable recipes

Vegetable-orange juice cocktail blending V8-style vegetable juice with frozen orange juice concentrate, basil, and hot sauce. A savory-sweet chilled drink with a spicy kick.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

A layered vegetable lasagna with ricotta, mozzarella, and Parmesan, featuring both spinach and mixed vegetable fillings in a creamy béchamel sauce. Feeds eight in about an hour.

Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Vegetable stuffed meat loaf with shredded carrot and potato tucked inside lean ground beef, slow cooker friendly with a ketchup mustard glaze. The classic comfort dinner with a hidden vegetable surprise.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.