3,537 vegie recipes

Versatile spaghetti sauce built from sauteed onion, garlic, blended fresh tomatoes, oregano, and basil. Works as pasta sauce, veggie-loaded ragu, or homemade pizza base.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Fizzy pineapple cooler punch with unsweetened pineapple juice, frozen orange juice concentrate, and lemon juice topped with club soda. A refreshing non-alcoholic party drink.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Apple bagel broil with sliced apples, cinnamon sugar, and melted cheese on a toasted cinnamon raisin bagel. A sweet and savory 10-minute breakfast.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Pumpkin spice popcorn snack mix with dried apples, cranberries, raisins, and walnuts tossed in brown sugar and cinnamon. A no-cook fall treat ready in 10 minutes.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.

Cooked green chili salsa with simmered onion, garlic, green chilies, and fresh tomatoes blended smooth. A quick, mild Mexican-style salsa verde that works as a dip, sauce, or enchilada topping.