Vegetable recipe collection

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Mock peanut brittle made with corn flakes, peanut butter, corn syrup, and sugar. Four ingredients, no candy thermometer needed. A crunchy no-bake treat kids love.

Food processor potato bread made with instant potato flakes, dry milk, and eggs for an extra-soft, tender crumb. One round loaf with a golden crust and pillowy interior.

Slow cooker Tucson-style chili with ground beef, pinto beans, green chiles, jalapeños and a splash of balsamic vinegar. Classic Southwestern crockpot chili for a crowd.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Bring out the Amish in you with these delicious cookies made from molasses.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Italian-American lasagne with layers of seasoned ground beef, ricotta-egg filling, mozzarella, and sliced hard-boiled eggs. A family recipe with a from-scratch tomato-basil meat sauce.