8,899 vegetable recipes

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Vegetarian pesto pizza on whole wheat crust with homemade basil-pine nut pesto, artichoke hearts, tomatoes, and zucchini. Everything made from scratch including the dough.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.