4,452 vegetable recipes

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Five-ingredient baking powder biscuits with flour, shortening, milk, baking powder, and salt. Tall fluffy biscuits ready in under 30 minutes for breakfast, dinner, or sandwich-cutting.

A cozy and comfy miso stew is ideal for cool fall and cold winter. Sweet potato, tofu (or you can use cooked chicken or pork meat instead), and mushrooms are browned with garlic, ginger and scallions first to maximize the deliciousness, then simmered in a miso based soup. Warms you up in a second!

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Grandma's baking powder biscuits use five pantry ingredients to deliver tall, flaky biscuits with crisp golden tops and tender layers inside. Cut, drop, or buttermilk variations all baked in a hot oven for that signature lift. Old-school comfort, no fancy gear needed.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.