2,047 vegie recipes

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Braised Belgian endive with diced Red Delicious apple, walnut oil, lemon juice, and a splash of apple cider vinegar. A light, elegant, low-calorie side dish in 15 minutes.

Loaded with Vitamin C and potassium, this smoothie is great for a quick immune boosting breakfast on the go.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.