9,107 vegetable recipes

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

Vegetarian Greek moussaka with eggplant, zucchini, mushrooms, tomatoes, feta cheese, and bechamel sauce. Spiced with cinnamon, allspice, and nutmeg for an authentic Mediterranean flavor.

Creamy microwaved spinach blends frozen spinach with sauteed onion, butter, cream cheese, and a pinch of nutmeg into a rich, no-bake side dish in 20 minutes. A microwave shortcut to creamed spinach.

Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Indian rice pulao layers basmati with whole spices, sweet peas and carrots, golden raisins, and toasted almonds. A fragrant, vegetarian one-pot side that turns plain rice into a feast.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.