2,381 vegetable recipes

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Szechuan pepper stir-fried eggplant with garlic and sesame oil. Just four ingredients, one wok, and ten minutes for a smoky, numbing-spice Chinese side dish.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Dilled asparagus marinated in olive oil, dill pickle juice, and chopped dill pickles with garlic. A tangy no-cook side dish served cold on lettuce, great for summer meals.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Fresh microwave spinach in 5 minutes flat with no oil, no fuss, just clean leaves and steam. The fastest way to a tender, nutrient-packed side that actually keeps its bright green color.

Two-potato gratin layers thin slices of sweet potatoes and new potatoes with minced onion and skim milk for a lighter take on classic scalloped potatoes. Naturally low-fat side dish.