4,490 vegie recipes

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Quick microwave pickled beets and cucumbers: canned beets, fresh cucumber, and onion in a sweet-tangy pickling spice brine. Refrigerator pickles ready for the table tomorrow.

No-bake chocolate fruit balls with dried apricots, raisins, sultanas, and orange zest, dipped in dark chocolate. A rich, fruity homemade candy with no oven needed.

No-bake cocoa bourbon balls made with crushed vanilla wafers, pecans, powdered sugar, and a generous pour of bourbon. Roll in fruit sugar, chopped pecans, or cocoa powder. Ready in 15 minutes.

Homemade granola with oats, slivered almonds, coconut, dried cherries, and golden raisins bound with apple juice concentrate and cinnamon. Crunchy, naturally sweetened, oil-free.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Tofu fruit pudding blends silken firm tofu with frozen berries and honey for a creamy dairy-free dessert. Three ingredients, ready in 10 minutes plus chill time.

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

A lighter Cajun mayo made with light mayonnaise and low-fat yogurt, seasoned with cumin, oregano, cayenne, and garlic salt. Mix it up a day ahead and let the spices meld overnight.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Excellent dressing for vegetables, pasta, fish, or salads.