9,085 vegetable recipes

Knead ground beef with onions, peppers, and coriander into oval kofta, skewer with vegetables, and grill until charred for juicy Afghan-style meatballs with smoky flavor.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.

Home-style Chinese chicken deboned by hand, velveted in egg and cornstarch, twice-fried to a crackling crust, and tossed in a tangy vinegar glaze. Served over wilted garlic spinach restaurant-style.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Vegetarian asparagus mushroom casserole bound with brown rice, eggs, garlic and cashews under a mozzarella crown. A one-dish supper with fresh spring vegetables and earthy aromatics.

Spinach and mushroom quiche with sour cream filling and a thick layer of melted Swiss cheese on top. No traditional custard, just rich, creamy vegetable filling.