Vegetable recipe collection

A succulent old-fashioned pot roast that is served with savory dumplings everyone in your family will love!

Olive Garden-style spaghetti sauce with ground round steak, stewed tomatoes, vegetable juice, onion soup mix, and a secret half cup of grape jelly for sweetness and body.

Ground turkey one-pot meal with green beans, diced potatoes, stewed tomatoes, and tomato soup. A budget-friendly dump-and-heat dinner ready in 20 minutes flat.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

One-pan chicken teriyaki with potatoes, scallions, and teriyaki sauce. Microwave the potatoes first, then everything cooks in one skillet in under 20 minutes.

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Oreo Surprise, a no-bake layered icebox dessert: crushed Oreo crust, sweet cream cheese cream, chocolate pudding, and whipped topping, crowned with cookie crumbs. Best made the night before.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Instead of using the barbecue, stay cool indoors and try this succulent dish that is sure to make you forget about the summer heat.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Overnight hash brown casserole with frozen potatoes, sour cream, cream of mushroom soup, and cheddar cheese. Assemble the night before and bake for a hands-off brunch side.

Southern-style oxtail and potato stew in a thick tomato base loaded with corn, carrots, and celery. Optional macaroni or okra stretch the pot further, served with cornbread or saltines.