8,893 vegetable recipes

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Try this blend of the sweetness of the salmon, richness of black beans and the zestiness of the topping for a taste treat.

A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Traditional Bulgarian supa topcheta with rice-studded meatballs simmered in a vegetable broth, finished with a tangy egg-lemon sauce. Hearty, warming, and full of paprika flavor.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Baked pasta shells with chicken, peas, fresh herbs, and Parmesan. Sauteed chicken and vegetables tossed with shell pasta and baked until hot and golden. A light, herb-forward weeknight pasta bake.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.