649 vegie recipes

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Too much fruit salad is a big-batch medley of pineapple, melon, citrus, peaches, kiwi, and banana bathed in apricot nectar and chilled overnight so the flavors meld. A bright, make-ahead crowd salad.

Easy cinnamon ornaments made from just applesauce and ground cinnamon, rolled, cut into festive shapes, and air-dried into fragrant, long-lasting holiday decorations. A no-bake craft, not for eating.

Friendship fruit starter ferments pineapple, peaches, apricots, and cherries in brandy and sugar for three weeks. A boozy heirloom base for cakes, ice cream, or gifting.

Vegetarian stuffed cabbage rolls filled with grated potato, rice, and dill, slow-cooked in a tomato, apple, and ginger sauce. A hearty, meat-free crockpot dinner.

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.