Recipes with vegetable stock
565 recipes
Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette
My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!
Favourite Vegan Hot & Sour Soup
Vegan hot and sour soup with dried Chinese mushrooms, silken tofu, fresh ginger, lime, and chilies. A bright, cleansing Thai-style take on the classic, naturally low-fat.
Nutty Veggi Couscous
This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
Coconut Tofu Soup
Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.
Dilled Chilled Carrots (Sonf Gazar Subji)
Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.
Baked Garlic Soup with Herb Toast
Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.
Best Vegan Gumbo
Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.
Brown Rice & Vegetable Salad
Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.
Wild Rice Casserole
Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.
Garlic Head Soup
Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.
Wild Rice & Mushroom Soup
Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.
Chickpea Snacks (Takes 2-3 Days)
Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.
Lemon Dill Chicken
Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.
Curried Lentil Vegetable Stew
Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.
Spinach & Mushroom Lasagna
Vegetarian spinach and mushroom lasagna with ricotta-spinach filling and a pureed mushroom-soy sauce in place of tomato. British-style meatless main with deep umami flavor for 6.
Rice Baked with Vegetables & Beans
One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.
My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!
Vegan hot and sour soup with dried Chinese mushrooms, silken tofu, fresh ginger, lime, and chilies. A bright, cleansing Thai-style take on the classic, naturally low-fat.
This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.
Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.
Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.
Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.
Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.
Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.
Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.
Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.
Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.
Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.
Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.
Vegetarian spinach and mushroom lasagna with ricotta-spinach filling and a pureed mushroom-soy sauce in place of tomato. British-style meatless main with deep umami flavor for 6.
One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.
