8,899 vegetable recipes

Slow cooker tostada pie with layered corn tortillas, chili-cumin ground beef, black olives, tomato sauce, and melted Monterey Jack. Foil handles make serving a breeze.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Easy crock pot beef stew with cream of mushroom soup and tomato soup as the base. Toss in your favorite vegetables, set it on low, and come home to a thick, hearty dinner.

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Curried yogurt dip with honey, lemon juice, hot sauce, and black pepper. A creamy, Indian-inspired party dip for vegetables and pita, ready in 10 minutes.

Indian matar pulao with basmati rice, green peas, and black mustard seeds tempered in hot oil. A fragrant, simple one-pot rice side dish served with dal and vegetables.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.