8,893 vegetable recipes

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.

Dad's wild rice casserole with crispy bacon, sauteed mushrooms, and vegetables baked in chicken rice soup. A nutty, savory side dish that's earned its spot at every family gathering.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.

Classic homestyle chicken noodle soup with tender vegetables, egg noodles, and herbs. Ready in one hour, this soul-warming bowl is the cure for everything.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that's pure indulgence.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.