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Vegetable recipes - 6281 recipes

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Preheat oven 400 degrees. Bring vegetable broth and water to boil

  • 1 1/2 cups vegetable broth
  • 1 1/2 cups water
  • 1 cup quick cooking polenta
  • vegetable spray
  • 8 ounces goat cheese
  • 2 cups arugula
  • 10 Campari tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
4.6/5 (7 Votes)

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Blend all but last. Top with zest

  • 1 roasted garlic head
  • 1/2 t salt
  • 1/8 t cayenne
  • 1 T olive oil
  • 2-1/2 t lemon juice
  • 12 oz. tofu, drained
  • 1/4 t lemon zest
4.5/5 (6 Votes)

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Boil potatoes in a large pot of salted water until fork-tender, 10–15 minutes

  • 2 lb. Yukon gold potatoes, peeled and cubed
  • 2 cups shredded Gouda
  • 1 ⁄2 cup buttermilk, warmed
  • 1 ⁄2 cup plain Greek-style yogurt
  • 1 Tbsp. chopped fresh chives
  • Salt and black pepper to taste
4.4/5 (16 Votes)

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Calories: 249 Calories from fat: 30% Fat: 8

  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh sage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup coarse yellow dry polenta
4.5/5 (6 Votes)

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I made this as tacos but it works without tortillas as well as it is very filling

  • Beer Batter:
  • INGREDIENTS
  • Half head of cauliflower (cut vertically into slices–do so carefully that the stems are not cut because you want to make sure the pieces stay in tact).
  • corn tortillas
  • red cabbage
  • beer batter* (recipe below)
  • Cilantro Lime sauce* (recipe below)
  • cilantro (for garnish)
  • lime wedges
  • schiracha sauce for topping
  • 1 Tb egg replacer + 2 Tbs warm water, allow to sit for 5-7 minutes until thick
  • 1/2 c. flour
  • 1/3 c. corn starch
  • 1/3 c. beer
  • 1 tsp oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
4.5/5 (6 Votes)

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Combine brown sugar, flour, oats and butter

  • 1 c. brown sugar, packed
  • 3/4 c. quick-cooking oats, uncooked
  • 1 c. all-purpose flour
  • 1/2 c. butter, melted
  • 1 t. vanilla extract
  • 4 c. rhubarb, sliced
  • 1 c. sugar
  • 1/2 c. water
  • 2 T. cornstarch
4.5/5 (6 Votes)

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Recipe courtesy of Katie Lee

  • 1 bunch kale, ribs removed and torn into pieces (I used 2 bunches)
  • 1 to 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • Sea Salt
4.4/5 (16 Votes)

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Slightly thaw brussel sprouts, cut in half

  • 5-6 bacon strips, cut into pieces
  • 1 pound (2 bags) frozen brussel sprouts
  • OR 1# fresh brussel sprouts, ends cut off, sliced in half
  • 1 medium onion, chopped
  • 3-4 garlic cloves, chopped
  • 3 T. brown sugar
  • 3 T. butter
  • Salt & pepper
4.5/5 (6 Votes)

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1. On a clean work surface, lay your flour out and make a well in the middle

  • 1 1/2 cup Whole Wheat Flour (King Arthur is suggested)
  • 1 egg
  • 1 tbsp Olive Oil
  • 1 tbsp Dried Basil
  • 1/2 tsp Salt
  • 1/2 cup Tomato Paste
  • 1/2 tbsp Water
4.5/5 (6 Votes)

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Bring a large pot of salted water with a wedge or two of lemon to a boil

  • For the Fresh Bread Crumbs:
  • 2 bunches of fresh broccoli – cut about 1 inch off stems
  • Fresh lemon – quartered
  • 6 About 6 cloves of garlic – chopped
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 1 lb. favorite spaghetti
  • Fresh Romano or Parmesan cheese for grating
  • Approximately 1/4 - 1/2 loaf of hard Italian bread – cubed
  • 2 cloves of garlic
  • 1/2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 1 inch piece of fresh Romano or Parmesan cheese
  • 2 tablespoons olive oil
4.5/5 (6 Votes)

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The 2nd place winner in our Engine 2 Food Line Recipe contest is Lauren Vaught

  • 2 zucchini, sliced lengthwise
  • 1 Package Engine 2 Ancient Grains Blend
  • 1/2 onion, diced
  • 1/2 cup frozen edamame
  • 1/2 cup shredded and diced carrots
  • 1/2 cup frozen or fresh corn kernels
  • 1/2 cup diced mushrooms
  • 2 tsp. low sodium tamari
  • 1 Tbs. chopped almonds or peanuts
  • 1/2 cup chopped mango, fresh or frozen
4.5/5 (6 Votes)

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*vegetable

  • 1 1/2 C cheddar, American, or Colby cheese shredded
  • 1/2 C cooked squash pureed (I use left over)
  • 1/4 t salt
  • 2 T butter or margarine
  • Your choice of bread
4.5/5 (6 Votes)

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Grilled squash and cheese Polenta tart with goat cheese, arugula and roasted Campari tomatoes