8,899 vegetable recipes

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Whole wheat couscous topped with sautéed asparagus, yellow bell pepper, zucchini, and Bermuda onion. A 15-minute vegetarian side or light main that celebrates fresh spring vegetables.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Crustless cauliflower pie with feta cheese, dill, and a tangy nonfat sour cream custard baked under a crispy paprika bread crumb topping. A lighter vegetable side dish.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Chinese-style lemon chicken: crispy cornstarch-fried chicken sliced over crisp stir-fried vegetables and drenched in a glossy sweet-tart lemon sauce. The takeout favorite, made fresh at home.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

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.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Baked salmon fillets layered over lemon slices and fresh dill, steamed under foil with a splash of white wine until they flake. A clean, light, weeknight seafood dinner.

Spinach and mushroom quiche with sour cream filling and a thick layer of melted Swiss cheese on top. No traditional custard, just rich, creamy vegetable filling.