8,893 vegetable recipes

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Layers of cubed potatoes, zucchini, mozzarella, scallions, and fresh basil bake in egg substitute for this veggie-packed Italian frittata. Broiled tomatoes finish it.

Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.

Ethiopian ginger vegetables with potatoes, green beans, carrots, and green chilies sauteed with fresh ginger and garlic. A vegan, spiced vegetable stew.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

Light chicken salad sandwich filling with shredded carrots, celery, grated onion, and light mayo. Make it ahead and stash it in the fridge for quick lunches all week.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.