2,381 vegetable recipes

Vegetable burger soup with ground beef, stewed tomatoes, tomato sauce, and frozen mixed vegetables. A quick, hearty weeknight soup using pantry staples in under 45 minutes.

Couscous and vegetables tops fluffy couscous with a quick tomato ragout of corn, bell pepper, mushrooms, and chili in a broth-sauté base. Vegan weeknight dinner in 30 minutes.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Vegetable and tofu triangles wrap grated carrots, zucchini, spinach, crumbled tofu, and cheddar in crisp pastry. A vegetarian hand pie that freezes well for lunches.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.