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My husband was born in Manchester, England so I think the desire to eat English style pub foods pumps through his v...

  • 2 pie crust deep dish, thawed
  • 1 lb sirloin cut into 1/2 inch cubes
  • 1 1/2 cups asian sweet potato scrubed and cut into 1/2 inch cubes
  • 1/2 cup rutabega cut into 1/2 inch cubes
  • 1/2 cup carrots scrubbed and cut into 1/2 inch cubes
  • 1 cup onion cut into 1/2 inch cubes
  • 2 tbsp Worcheshire Sauce
  • 2 tsp salt
  • pepper to taste
5/5 (2 Votes)

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In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest

  • 1/4 cup pomegranate juice
  • 1 tablespoon seasoned rice vinegar
  • 1 1/2 teaspoons agave nectar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon finely grated lime zest
  • 1/2 cup canola oil
  • Salt and freshly ground pepper
  • 1 red grapefruit
  • 2 navel oranges
  • 1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
  • 2 bunches watercress, thick stems discarded
  • 1/3 cup pomegranate seeds
5/5 (3 Votes)

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My original intention when I set out to make this soup was to make a parsnip soup but for some reason I didn’t pi...

  • 1/2 small turnip thinly sliced
  • 1/2 small carrot thinly sliced
  • 1/2 small zucchini thinly sliced
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 2 cloves garlic thickly sliced
  • 1 kg Jerusalem artichokes
  • 1/2 cauliflower
  • 1 small zuchinni peeled and seeded
  • 1/2 tsp baking soda
  • 3 sprigs thyme fresh
  • 1 tsp curry powder
  • 4 cups vegetable stock preferably unsalted
  • black pepper freshly ground
  • chives fresh, snipped, for garnish
5/5 (2 Votes)

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For the sauce: Using a small knife, peel the skins off the tomatoes

  • Sauce:
  • 8 local tomatoes
  • 6 tablespoons olive oil
  • 3 cloves garlic, chopped
  • Salt
  • 1 pound spaghetti
  • Topping:
  • 2 tablespoons freshly grated Parmesan
  • Crushed red pepper flakes, for sprinkling
  • Olive oil, for drizzling
5/5 (2 Votes)

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Using rye bread to make your stuffing gives it a unique flavor

  • 4 tablespoons plus 3/4 cup olive oil, divided, plus more
  • 10 cups coarsely torn seeded rye, dried out overnight
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 4 celery stalks, chopped
  • 6 medium shallots, chopped
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup dry white wine
  • 2 large eggs
  • 3 cups chicken stock or low-sodium chicken broth, divided
4.3/5 (3 Votes)

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Mix 4 teaspoons of olive oil and 1 teaspoon of Dijon Mustard to make the vinaigrette

  • 1/2 cup of corn
  • 4 teaspoons of olive oil
  • 1 teaspoon of Dijon mustard
  • 3/4 cup of Spinach
  • Isabel Solid Light Tuna in extra virgin olive oil
5/5 (2 Votes)

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I call this asparagus soup with mint magical

  • 1 tbsp. coconut oil
  • 1 medium organic onion, chopped
  • 2 organic garlic cloves, chopped
  • 3 cups organic GF vegetable or chicken broth
  • 2 organic sprigs of mint
  • 2 lbs. asparagus, break hard part off and cut in half
  • 1/2 cup chopped organic parsley
  • 1-cup coconut milk
  • 2 tbsp. fresh organic lime juice
  • Sea salt and organic GF black pepper to taste
  • 1/2 cup chopped organic chives
5/5 (2 Votes)

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You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool

  • 4 cups yellow summer squash, chopped
  • 3 cups water
  • 1/3 cup cashews
  • 3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
  • 2 (4-inch) sprigs of fresh thyme (or 2-teaspoon dried)
  • 1 (2-inch) sprig fresh rosemary (or 1/8-teaspoon ground dried)
  • 2 garlic cloves, minced (or 1/2-teaspoon granulated)
  • Salt and pepper, to taste
5/5 (2 Votes)

By

This salad has lots of great tastes and textures

  • 1 large ripe, creamy avocado, such as Hass
  • juice of one lemon
  • 1 medium shallot, minced
  • 1/2 teaspoons kosher salt, plus more for boiling water
  • freshly ground black pepper, to taste
  • 2 tablespoon extra-virgin olive oil
  • 8 oz green beans, trimmed and cut into 1″ pieces
  • 1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
  • 1 bunch watercress, thick stems removed
  • 1/2 cup whole mint leaves, loosely packed
  • lemon wedges as garnish
5/5 (2 Votes)

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In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium heat

  • 4 teaspoons olive oil, divided
  • 2 fully cooked Italian chicken sausage links (3 ounces each), cut into 1/4-inch slices
  • 1/2 medium onion, halved and sliced
  • 4 cups fresh baby spinach
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon stone-ground mustard
5/5 (2 Votes)

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Makes 2 loaves

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
4.9/5 (10 Votes)

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Cake: Preheat oven to 350°

  • Cake:
  • 1 pkg spice cake mix
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • Maple Buttercream:
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 6 Tbl pure maple syrup
  • 4 Tbl milk
4.4/5 (44 Votes)

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Pumpkin Spice Cake with Maple Buttercream Cornish Pasty