3,996 vegie recipes

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Fat-free Italian dressing built on pureed artichoke hearts, apple cider vinegar, apple juice concentrate, garlic, basil, and oregano. A creamy, oil-free dressing with body and bright flavor.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Vegan challah bread made with soy milk, tofu, and soy flour, braided and topped with poppy seeds. Egg-free and dairy-free with a soft, tender crumb.

This recipe was a wonderful mix of fruity flavors that were not too sweet. I love mango and these are very very good!

Try these decadent cookies made with blanched almonds and a pinch of cinnamon.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Strawberry tart with a no-bake vanilla pudding filling in a graham cracker crust, topped with fresh berries and a hint of orange zest. A simple diabetic-friendly dessert in 30 minutes.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.