4,547 vegetable recipes

Baked stuffed summer squash filled with ricotta, scallions, sage, thyme, and parsley. A light vegetarian side dish ready in 30 minutes that makes the most of garden squash.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Make oatmeal feel special and try this recipe that makes scrumptious cookies you won't want to put down.

Classic oatmeal cookies with chocolate chips or nuts as desired.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.