699 vegetable oil recipes

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

A delicious way to cook your leftover rice into a tasty meal. You can use pretty much any veggies you have on hand. Garlic, ginger, soy sauce and sesame oil give this fried rice and veggies lots of great flavors. Feel free to add some scrambled eggs or cooked chicken to give the protein a boost.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

This easy to make one-skillet dish is an ideal busy weekday dinner. Whole wheat spaghetti, lots of vegetables and toasted almonds lend the dish lots of nutrients, and it tastes simply delicious.

An easy and tasty side dish - spicy beans and rice.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Coconut curried butternut squash soup: sweet squash simmered with coconut milk, ginger, garlic, and curry paste, then blended silky-smooth. A creamy, dairy-free, paleo-friendly bowl.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.