2,047 vegie recipes

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Single-serving microwave apple oatmeal cooked in apple juice with fresh sliced apple, cinnamon, and nutmeg. Ready in 10 minutes with no added sugar needed.

Super nachos with a quick stovetop cheese sauce made from nacho cheese, milk, and chili powder poured over tortilla chips and topped with sliced jalapenos. Ready in under 20 minutes.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.