4,418 vegie recipes

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

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

Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.