Menu Enter a recipe name, ingredient, keyword...

Vegetable recipes - 6281 recipes

Google Ads

More Vegetable recipes

By

•Serves 8 •Prep time: 10 minutes •Cook time: 1 hour 5 minutes

  • 6 tablespoons olive oil
  • 4 cloves garlic, pressed or finely chopped
  • Salt and pepper
  • 1 ⁄2 teaspoon dried oregano, crushed
  • 5 cups gluten-free white bread, cut into 1⁄2-inch pieces (about 8 slices)or just use gluten free bread crumbs for chicken
  • 3 cups homemade or store-bought gluten-free, vegan marinara sauce, plus more for serving
  • 2 pounds chicken tenders, patted dry
  • 8 ounces shredded or thinly sliced dairy-free mozzarella-style cheese, such as Daiya
  • 6 leaves basil, torn, for topping
4.6/5 (20 Votes)

By

My version of tomato and kale soup, invented one snowy afternoon in late December

  • 1 TB butter
  • 1 TB olive oil
  • A bunch of chopped up kale, stems removed
  • 1 onion, chopped
  • garlic, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 1 quart of canned tomatoes (I used home-canned from tomatoes I grew in my garden)
  • 1 tsp Kikkoman Aji-Mirin sweet cooking rice seasoning
  • 1 tsp hot sauce
  • 1/2 tsp thyme
  • 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • ground pepper
  • 3 TB cream cheese (about 1/8 of a package)
4.4/5 (25 Votes)

By

Preheat oven to 425F. In a large bowl combine squash and oil; toss to coat

  • 1 lb butternut squash, peeled, seeded, cubed into 1/2 in. pieces
  • 2 TB olive oil
  • 1/2 c white quinoa, cooked in chicken broth
  • 1/2 c red quinoa, cooked in chicken broth
  • 1/4 c butter
  • 3/4 c onions, chopped
  • 3/4 c carrots, chopped
  • 3/4 c celery, chopped
  • 2 cans condensed cream of chicken soup
  • 1 8 oz. container light sour cream
  • 1/2 c dry white wine or chicken broth
  • 1/4 c fresh basil, snipped; or 2 tsp dried basil, crushed
  • 1 1/2 c finely shredded Parmesan cheese (6 oz)
4.6/5 (20 Votes)

By

Bring a large pot of salted water to a boil over high heat

  • 1 pound orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 ears corn, shucked and silks removed
  • Kosher salt
  • Pesto
  • 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
  • 1/2 cup walnut halves, toasted* see Cook's Note
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh oregano leaves
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice, from 1 large lemon
  • 1 clove garlic, smashed
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 cups (about 28) cherry tomatoes, halved
  • 1 1/2 cups vegan parm
  • Kosher salt and freshly ground black pepper
4.8/5 (4 Votes)

By

Heat olive oil in pan on medium – add onion and sauté

  • 6 leaves Kale
  • 1/2 Eggplant (cut into half moons)
  • 1 sm Zucchini (cut into circles)
  • 2 Garlic cloves (minced or chopped)
  • 1/2 Onion (finely chopped)
  • fresh Chives (finely chopped, to taste)
  • Parsley (finely chopped, to taste)
  • Sea or Celtic Salt (to taste)
  • fresh ground Pepper (to taste)
4.8/5 (4 Votes)

By

1. In a medium to large bowl, combine sour cream,mayonnaise and cumin

  • 3 (11 ounce) cans mexicorn whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 (7 ounce) can diced green chilies
  • 2/3 cup green onion, chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1 (8 ounce) container sour cream
  • chopped japaleno-to your liking
  • Whaoo Chili seasoning (Tastefully Simple) or chili powder
  • cayenne pepper-to your liking
4.8/5 (5 Votes)

By

Directions Preheat the oven or toaster oven to 425 degrees

  • • 1 eggplant, 3 inches in diameter, peeled and cut into 4 half-inch thick slices
  • • 4 tsp. olive oil
  • • 1/2 tsp. salt
  • • 1/8 tsp. ground black pepper
  • • 1/4 C. pasta sauce
  • • 4 oz. Canadian bacon (optional)
  • • 1/2 C. shredded part-skim mozzarella cheese
4.8/5 (4 Votes)

By

1. Preheat the oven to 350 degrees F

  • 4 medium sweet potatoes (2 pounds)
  • 1/2 cup (1 stick) butter
  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows
3.9/5 (11 Votes)

By

1 Heat peanut butter, sugar and corn syrup over low heat to melt

  • 3 cups corn flakes, crushed
  • 1 cup crunchy peanut butter
  • 1/2 cup sugar
  • 1/2 cup white corn syrup
  • 6 ounces chocolate chips
4.8/5 (4 Votes)

By

Put flour in one medium bowl, milk in a second larger bowl, and all other ingredients in a third large bowl

  • Breading:
  • 1 large onion
  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. cayenne
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • 1/4 tsp. oregano
  • 1/8 tsp. thyme
  • 1/8 tsp. cumin
4.4/5 (5 Votes)

By

1. In a large resealable plastic bag, place tenderloins

  • # 2 (1-pound) pork tenderloins
  • # 1⁄2 cup soy sauce
  • # 1⁄4 cup Grandma’s® Molasses
  • # 1 teaspoon minced garlic
  • # 1 teaspoon chopped fresh sage
  • # 1 teaspoon chopped fresh rosemary
  • # 1⁄2 cup mayonnaise
  • # 1⁄3 cup heavy whipping cream
  • # 1⁄4 cup chopped onion
  • # 2 tablespoons prepared horseradish
  • # 1⁄2 teaspoon ground black pepper
  • # Garnish: fresh rosemary
4.9/5 (7 Votes)

By

Cook pasta according to package directions, omitting salt and fat

  • 8 ounces uncooked long fusilli (twisted spaghetti)
  • 2 bunches broccoli chopped
  • 1 cup frozen green peas, thawed
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 teaspoon cornstarch
  • 1/3 cup heavy cream
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper
  • Coarsely ground black pepper (optional)
  • Lemon slices (optional)
4.4/5 (5 Votes)

Any burning questions? Our chefs answer!

Pasta with Lemon Cream Sauce, Broccoli, and Peas Gluten Free Chicken Parm Casserole with Garlic Croutons