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Vegetable recipes - 6281 recipes

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Heat a large frying pan with 2 tablespoons of olive oil

  • 1 large zucchini – quartered and sliced
  • 1/2 red onion – sliced
  • 2 stalks celery – chopped
  • 2 cloves garlic – chopped
  • 1/2 cup Italian parsley – chopped
  • 29 oz. can cannellini beans – drained
  • 1 tbs. capers – plus tablespoon of caper juice
  • Juice of 1/2 lemon
  • 1 1/2 cups water
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 2 tablespoons olive oil – plus a little more for drizzling
  • Grated Parmesan or Romano cheese
  • 1 lb. of your favorite macaroni
4.7/5 (3 Votes)

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A vegan twist on a Nigerian classic

  • Okra stew:
  • 500 g. okra
  • 50 g. dried shitake mushrooms
  • 30 g. dried chanterelle/pfefferling
  • 250 g. frozen spinach
  • 1/2 onion
  • 13 g. dried seaweed
  • 2 T. (Esslöffel) vegan bouillon
  • Olive oil
  • Salt and pepper to taste
  • Cassava fufu:
  • 1.6 kg cassava/yuca
4.2/5 (13 Votes)

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Roasted cauliflower is like eating popcorn

  • 1 head cauliflower cut into florets
  • 1 sliced medium onion
  • 1 tsp or more of dried thyme or 4 sprigs of fresh(you can put as much thyme on as you like)
  • 3 T olive oil
  • 4 garlic cloves, peeled and sliced
  • Kosher salt
  • Freshly ground pepper
  • 1/2 c Parmesan cheese
4.7/5 (3 Votes)

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Preheat oven to 375 degrees ºF

  • 1 1/2 cups pecan pieces
  • 1/2 cup granulated sugar
  • 1/4 cup arrowroot flour
  • 1 1/2 heaping teaspoon cinnamon
  • 1/2 heaping teaspoon nutmeg
  • 1/4 heaping teaspoon ginger
  • 1/4 heaping teaspoon cloves
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
  • 1/2 cup pumpkin
  • 3 tablespoons grass-fed butter or coconut oil, melted
  • 1 teaspoon vanilla
4.7/5 (3 Votes)

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A great dish to prepare in the fall or for Thanksgiving

  • 1/2 c fresh or frozen cranberries, picked over and rinsed
  • 3/4 c orange juice
  • 1 T minced ginger
  • 3 T olive oil
  • 2 T honey
  • salt and pepper
  • 1 butternut squash (about 1 1/2 lbs) peeled and seeded
4.7/5 (3 Votes)

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Gluten-Free Recipes

  • Tomato sauce:
  • 1 cup sun-dried tomatoes, soaked in water for 2 hours
  • 1/2 medium tomato, roughly chopped
  • 1/8 small onion, chopped
  • 1 Tbsp. lemon juice
  • 1/8 cup olive oil
  • 1 or 2 dates, pitted
  • 1 tsp. sea salt
  • Pinch of chili pepper flakes (optional)
  • Pistachio pesto:
  • 2 cups basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp. sea salt
  • Freshly ground black pepper, to taste
  • Pumpkin seed ricotta:
  • 1 cup raw pumpkin seeds, soaked in water overnight
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 3 Tbsp. purified water
  • Marinated shiitake mushrooms:
  • 15 About 15 shiitake mushrooms
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped basil, oregano, and lemon thyme
  • Lasagne:
  • 3 to 5 medium zucchini
  • 3 to 5 medium heirloom tomatoes (try to get various colors)
  • 1 to 2 tomatillos (optional)
  • Castelvetrano olives or any other kind you like
4.7/5 (3 Votes)

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Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash

  • 2 garnet yams, peeled and cut into 1/2-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 4 to 6 slices thick cut bacon, cut into lardons
  • 1 large onion, cut in 1/2-inch dice
  • 2 Granny Smith apples, cored and cut into 1/2-inch dice
  • 4 scallions, white and green parts separated and thinly sliced
  • 1/2 cup green pumpkin seeds (pepitas), toasted
4.7/5 (3 Votes)

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In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat

  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup butter, softened, divided
  • 3 cups cooked rice
  • 3/4 cup raisins
  • 1/3 cup chopped walnuts
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 Cornish game hens (20 to 24 ounces each)
4.2/5 (6 Votes)

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Crisp baguette slices topped with a smear of whipped cheeses, three different tomatoes, shaved basil and a drizzle...

  • 8 oz feta cheese, crumbled
  • 2 oz of cream cheese, at room temperature
  • 2/3 cup olive oil, divided
  • 2 T lemon juice
  • kosher salt
  • black pepper
  • 2 T shallot, minced
  • 2 tsp. garlic clove, minced
  • 2 T red wine vinegar
  • 2 lbs. tomatoes (I use 3 different varieties of tomatoes, 16 oz. each of heirloom, cherry, grape tomatoes,) 1/2 inch dice
  • 2 T fresh basil, julienned, extra for serving
  • 20 (1/2-inch) baguette slices cut on the diagonal, toasted
  • 2-3 T of toasted pine nuts
4.7/5 (3 Votes)

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Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture

  • 1 cup black beans- cooked
  • 1 cup brown rice- cooked
  • 1 cup oatmeal
  • 1 small onion- finely sliced
  • 1/3 cup cooked beetroot- shredded finely
  • 2 tbs chia and 3 tbs water
  • 2 tbs tahini
  • 2 tbs soy sauce
  • 2 tsp mustard
  • Approx. 1/2 tsp hot chipoltle sauce (to taste)
  • 1 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
4.7/5 (3 Votes)

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Faux cheeses made with nuts are key to vegan cooking

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  • Involtini
  • 2 cups raw cashews (10 ounces)
  • 1 teaspoon nutritional yeast
  • 1/2 cup water
  • 1/4 cup pitted kalamata olives, finely chopped
  • Salt and freshly ground pepper
  • Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Ratatouille
  • 1 pound tomatoes, sliced crosswise 1/2 inch thick
  • 2 medium red onions, sliced crosswise 1/2 inch thick
  • 4 Italian frying peppers
  • 1 eggplant (1 pound), sliced crosswise 1 inch thick
  • 2 small zucchini (1 pound), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 teaspoon chopped thyme
  • 1 teaspoon dried oregano, crumbled
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 cup shredded basil
  • Harissa, for serving
4.7/5 (3 Votes)

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Combine the avocado, lime juice, and onion and mash with a wooden spoon to desired smoothness

  • 2 Avocados (in chunks)
  • 2-3 tablespoons Lime Juice
  • 1/4 White Onion (minced)
  • 1/4 cup Pistachios (shelled and chopped)
  • 3 Radishes (sliced)
  • Salt
  • Tortilla Chips to serve
4.7/5 (3 Votes)

Any burning questions? Our chefs answer!

Guacamole with Pistachios and Radishes Zucchini with Cannellini Beans and Macaroni