9,107 vegetable recipes

A moist, fluffy and delicious carrot cake, and it is very easy to make, it's always a hit at my family dinner table.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

A great recipe to help you use up the leftover mashed potatoes. Adding some scallions, salt and black pepper enhances the flavor, frying them in pan gives the nice texture, and serving with some sour cream, chili sauce or salsa, and sauerkraut makes another delicious yet cost-effective meal.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.

When making smoothies, use the whole fruit or vegetable and blend in a good high powered blender (Vitamix and Blendtec are two of the best ones). Fresh fruits and vegetables contain large amounts of soluble and insoluble fibre which will help keep blood sugars stable and keep you full for longer. The combination of ingredients in this smoothie makes it an ideal breakfast as it contains protein, fibre, omega-3 fatty acids and probiotics for healthy digestion.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

Mom's cheese biscuits, drop biscuits made with grated cheddar, buttermilk, and vegetable oil instead of butter. Tender Southern-style biscuits with golden cheese-flecked crusts, served with white gravy.

Roasted broccoli and tomatoes char at high heat, then get tossed with a Mediterranean mix of lemon, olives, oregano and capers. A bright, low-calorie vegetable side in about 20 minutes.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Chocolatly, moist and well balanced sweetness. Make this super brownie pizza for your loved one at Valentines' Day, hmmm...

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.