210 sprout recipes

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Stir-fried vegetables with napa cabbage, bean sprouts, bamboo shoots, water chestnuts, and spinach in soy sauce. A crunchy, vegan wok-tossed side dish ready in 30 minutes.

Chinese stir-fried vegetables with bean sprouts, bamboo shoots, water chestnuts, and celery in a soy-thickened chicken broth sauce. A quick wok dinner served over steamed rice.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.