8,893 vegetable recipes

Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Garlic chicken Provencal soup with golden-browned chicken breasts simmered in plum tomatoes and white wine, loaded with Italian vegetables and pasta. Served in shallow bowls with Parmesan.

Make these cheese ball goblin with your kids, they will enjoy making them, lots of fun!

Brazilian-style grilled chicken salpicão with charred red onion, carrots, parsley, and a Spanish paprika mayo dressing. Finished with crunchy potato straws on top. Ready in 30 minutes for a bright weeknight chicken salad.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Chocolate cookie dough baked inside flat-bottom ice cream cones, dipped in ganache, and topped with sprinkles. A fun baking project kids love that looks like a real ice cream cone.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

This makes a cake like cookie just exploding with orange flavor.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Layered chocolate torte with a dried sour cherry and Marsala filling, coffee-soaked cake layers, and a cream cheese whipped cream. A multi-component holiday showpiece that tastes like Black Forest cake's sophisticated Italian cousin.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.