1,915 vegetable recipes

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Granola buttermilk muffins with brown sugar and crushed granola baked right into a tangy buttermilk batter. Hearty breakfast muffins with a crunchy, toasty texture throughout.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Melt-away butter cookies with vanilla and almond extract, pressed with a cookie gun and optionally dipped in chocolate with chopped pecans. Yields 7 dozen.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

No-egg raisin cake with brown sugar, walnuts, cinnamon, and ginger baked low and slow. A Depression-era pantry cake that's moist, spiced, and surprisingly rich.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Chicken, pea, and rice casserole: flour-dredged browned chicken breast over rice and frozen peas with basil and sliced onions. A nostalgic one-dish dinner for ten.