556 vegetable stock recipes

Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.

An easy and tasty side dish - spicy beans and rice.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

Toasted quinoa, sauteed spinach, hazelnuts and sun-dried tomato are tossed with salty feta cheese and extra-virgin olive oil, then stuffed into colorful sweet bell peppers. Not only look divine, but they also taste delicious.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.