9,107 vegetable recipes

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Easy crock pot beef stew with cream of mushroom soup and tomato soup as the base. Toss in your favorite vegetables, set it on low, and come home to a thick, hearty dinner.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Herb and spice compound butter folds fresh rosemary, tarragon, chives, and a hit of curry powder into softened butter, then chills into a slice-and-serve roll. Use on steak, fish, or roasted vegetables.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Slow cooker tostada pie with layered corn tortillas, chili-cumin ground beef, black olives, tomato sauce, and melted Monterey Jack. Foil handles make serving a breeze.

Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.

Curried yogurt dip with honey, lemon juice, hot sauce, and black pepper. A creamy, Indian-inspired party dip for vegetables and pita, ready in 10 minutes.

Indian matar pulao with basmati rice, green peas, and black mustard seeds tempered in hot oil. A fragrant, simple one-pot rice side dish served with dal and vegetables.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.