2,105 vegetable recipes

Broccoli boiled with whole garlic cloves in red wine vinegar and olive oil, then chilled overnight. A cold marinated broccoli side dish with bold garlic flavor.

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Creamy broccoli and artichoke casserole loaded with cream cheese, butter, and a squeeze of lemon, topped with crunchy cracker crumbs. Ready in 45 minutes with just 6 ingredients.

Four-ingredient broccoli dip with sour cream, ranch-style dressing, and a grating of nutmeg. Ten-minute no-cook party dip that tastes surprisingly fresh despite the frozen broccoli shortcut.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.