Vegetable recipe collection

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

Bharwan bhindi, Indian stuffed okra pods packed with toasted coriander, cumin, fennel, garam masala, and ground almonds. Pan-fried in ghee for a spicy, crisp-tender side.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.

Twice-baked stuffed potatoes filled with sour cream, butter, onions, and Parmesan. Fluffy mashed filling in a crispy potato shell.

Stuffed shells florentine with jumbo pasta shells filled with spinach, mushrooms, cottage cheese, and garlic, baked in marinara. Lighter Italian comfort food.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.