234 vegetable stock recipes

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

A simple yet savory soup made with tomatoes, cabbage and a variety of frozen vegetables.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Turkey sausage and vegetable medley in a ginger-soy glaze served over rice. Smoked sausage with crisp-tender mixed vegetables in a glossy brown sugar sauce ready in 15 minutes.

Add a fruity touch to your chicken with this delicious recipe that's extremely easy to follow.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.