9,107 vegetable recipes

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

Warm up with this hearty yet thrifty sausage and broccoli minestrone soup. An easy comforting twist on the classic Italian dish, perfect for chilly days.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Make-ahead mashed potatoes blend hot potatoes into cream cheese and sour cream, finished with butter, chives and a paprika dusting. The Thanksgiving and Christmas side that frees up the oven.

This easy and delicious dish is an excellent candidate for a busy weeknight meal. It doesn't take long to make, and it's well balanced on both flavour and nutrition.

Easy kimchi skips the long fermentation: salt napa cabbage, toss with a garlicky gochugaru paste, scallions, sesame, and grated pear, then marinate just an hour. A fresh, spicy Korean side ready the same day.

Fried cabbage and bacon cooked in half a cup of bacon drippings with a touch of sugar for caramelization. Southern-style comfort food with just 6 ingredients and 25 minutes.

Ham and cheese potatoes au gratin with a from-scratch cheddar sauce baked until bubbly. A small-batch casserole sized for two with real homemade bechamel.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Visit Greece with these scrumptious potatoes that will have you enjoying every bit of it until its all gone!

Pinto bean and feta cheese quesadillas with a chunky bean puree seasoned with jalapeno, cumin, chili powder, and red onion. A hearty vegetarian quesadilla with a Mediterranean-Mexican mash-up.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

Sauteed mushrooms are mixed with asparagus and two kinds of cheese, phyllo pastry turns out golden brown and crispy. Easy to make, and tastes delicious!

That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.

Cheesy mashed potatoes baked into a souffle-like casserole with Old English cheese, cream cheese, and whipped egg whites folded in. Parmesan-crusted top.