Vegetables
1337 recipes found
Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.
Cabbage Steaks
Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.
Lemony Roasted Mushroom Pasta
A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta. Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump. Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor. A dash of soy sauce is just enough to intensify the umami of the dish. While using a single variety of mushrooms is just fine, incorporating different types will deliver more texture and flavor. To make this vegan, simply use nondairy butter and opt for nutritional yeast rather than cheese.
Baked Sweet Potato With Blue Cheese and Bacon
Give sweet potatoes the steakhouse wedge salad treatment in this comforting dinner for one. Sweet potato halves roast until silky and caramelized alongside strips of bacon, whose crisp texture and smoky flavor accentuate a creamy blue cheese butter. Chopped walnuts provide additional crunch, while lemon and chives brighten it all up. This recipe can easily be scaled up to feed a crowd, or even popped into a toaster oven for a party of one.
Spiced Pea Stew With Yogurt
Inspired by a warmly spiced Persian stew traditionally made with peas and tomatoes, this version allows the sweetness of the peas and the warmth of onions, ginger, cumin and turmeric to lead. It tops the pea stew with a fresh pea topping made from a portion of the just-cooked peas, plus crushed sesame seeds and chopped cilantro, all of which add vibrant color and texture when sprinkled over the stew just before serving. A drizzle of yogurt on top brings a cooling contrast. Serve the stew alongside steamed rice, pita or other fresh warmed flatbreads.
Pav Bhaji
A popular street food originally from Mumbai, pav bhaji is a flavorful and colorful mashed vegetable curry served with toasted and buttered dinner rolls or buns. Pav means “dinner roll” and bhaji “vegetable dish.” Typically, a mix of boiled potatoes, cauliflower, carrot and green peas are mashed and cooked with sautéed aromatics like onion, green bell pepper and tomatoes. The flavors are jolted awake with green chile, Kashmiri chile powder and the warming spices in the pav bhaji masala. You can purchase pav bhaji masala at Indian markets, or prepare your own blend. Look for pav at Indian markets, or use any dinner roll or slider bun. Salted butter should be used generously for a luscious, rich and comforting pav bhaji. To serve, squeeze lemon or lime over the bhaji to brighten everything up, sprinkle with fresh onion and use the pav to scoop up a glorious bite.
Broccoli Rabe Pesto Pasta
Blitzing pungent broccoli rabe into a creamy, nutty pesto (along with walnuts, garlic, Parmesan, olive oil and lemon juice) helps mellow any bitterness in this verdant weeknight pasta. Start by quickly boiling the broccoli rabe and garlic, which takes the edge off. Fans of broccoli rabe will enjoy extra bites of the greens throughout this pasta dish, and those looking to round the flavors out further would do well to add cooked Italian sausage, cannellini beans or a dollop of ricotta cheese. The broccoli rabe pesto can also be used as a topping for crostini or pizza, and can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months.
Rumbledethumps (Potato Mash With Cabbage and Cheddar)
A traditional Scottish potato-cabbage mash, rumbledethumps is named for the sound a spoon makes as it rattles along the sides of the pot as you mash all of the ingredients together. This version is adapted from Ali Stoner (or “Roving Haggis” as she is known on Instagram and YouTube), who updates traditional Scottish recipes for the modern palate. She takes a few liberties, replacing cabbage with brussels sprouts and boosting flavor and texture with caramelized onions, fresh chives, punchy mustard and a crunchy panko topping. This humble mash invites variation, whether you prefer it chunky, creamy or topped with extra cheese and cream. It is complex enough to stand alone, with a sharp green salad, but it also pairs well with beef tenderloin, a simple roast chicken or a good pot of beans.
Fried Cabbage
Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.
Potato Wedges
These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week. Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite. Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides. Equally essential to that textural contrast is drying the potatoes fully before seasoning and baking them. Enjoy as-is, or serve with your favorite dipping sauce.
Cauliflower Satay
In this party-friendly appetizer, roasted cauliflower is paired with a shortcut version of the rich, creamy coconut and peanut butter satay sauce often served with chicken. To coax out deep, nutty flavor from the cauliflower, first roast it simply slicked with oil to help it caramelize, then coat it in a blended mixture of coconut milk, shallots, lemongrass and spices to bump up moisture and flavor and roast until tender. While your cauliflower roasts, you’ll prepare a supersimple peanut sauce by simmering coconut milk with red curry paste and peanut butter. (The salt and heat levels in store-bought curry pastes vary widely, so season your satay sauce accordingly.) Intended as an appetizer, this recipe is hearty enough to work as a main course when served with rice, but also pairs well with crispy or grilled tofu, grilled chicken or steamed vegetables, and can dazzle as the centerpiece for a main-course salad.
Lo Han Jai (Buddha’s Delight)
On Lunar New Year’s Day, many Cantonese families will make a pot of lo han jai, also known as Buddha’s delight. The vegan dish is rooted in Buddhist tradition, which prescribes that a meat-free diet be observed during the new year as a form of self-purification and to welcome good luck. Delicious any time of year, Lo han jai has transcended Lunar New Year and is nowadays enjoyed as an everyday dinner dish. There is no single recipe for lo han jai — families are likely to have their own versions — but the key is to create a textural dish by bringing together dried and fresh vegetables. Swap out any of the ingredients you cannot find and consider substituting with other vegetables such as carrot, sugar snap peas, lotus root, baby corn or cauliflower.
Roasted Kabocha Squash
Naturally sweet kabocha squash takes on a caramelized richness when brushed with maple syrup and coconut oil and roasted. The flavorful dish is equally at home alongside a holiday roast, on a bed of whipped ricotta or atop a grain bowl. Coconut oil works exceptionally well here, adding a subtle nuttiness and sweetness that other oils lack, though vegetable oil will work too. Best of all, the kabocha skin is edible so no peeling required. Don’t forget to save those seeds for roasting.
Creamy Cauliflower-Cashew Soup
Creamy and comforting, this cauliflower soup happens to be vegan, and takes its silky texture from being simmered and thickened with roasted cashews. The nuttiness of the cauliflower and the cashews is balanced by the addition of a tart apple. The preferred thickness of creamed soups varies, so if the soup feels too thick, just adjust it to your ideal level of creaminess, adding more stock or water — and an additional sprinkle of salt — as needed.
Gombaleves (Creamy Mushroom Soup)
This hearty, warming soup is a Hungarian version of creamy mushroom soup, with a good dose of Hungarian paprika and fragrant dried herbs imparting its unique, earthy hue and flavor. Although any mix of wild mushrooms can be used, common white button or cremini mushrooms are wonderful here (or use a combination); the key is to lightly caramelize them to maximize their complexity. A final swirl of tangy sour cream and lemon juice brightens the rich, creamy soup.
Roasted Spiced Squash With Whipped Feta and Pistachios
Sweet and nutty, squash never fails to bring quiet luxury to the plate. Here, a generous dusting of cumin and coriander accentuates its earthiness and tempers its sweetness. (The cumin and coriander could easily be replaced with a spice blend like ras el hanout, baharat, garam masala or five-spice powder). Thin-skinned varieties of squash such as butternut, honey nut or delicata are easy to prepare (as they need no peeling), and the skin adds an essential textural bite to this dish. The velvety whipped feta is adaptable and versatile; you can add a handful of herbs to inject some color or drizzle in a tablespoon or two of olive oil for a richer finish. For an even heartier dish, roast some chickpeas alongside the squash. Have some bread or flatbread on hand to mop up the whipped feta.
Fondant Potatoes
In this classic French restaurant dish, Yukon Gold potatoes are given the steak treatment: Seared in a hot pan, basted and then baked, they become creamy and fall-apart tender. (The name, fondant, refers to the French word for melting). To achieve their signature cylindrical shape, you can use a round cookie or biscuit cutter, or a paring knife, to shave down the sides of the potato. Choosing potatoes that are long and tube-like, rather than round, will also help. But you can also feel free to skip this step; the potatoes won’t be strikingly uniform, but they will still be delicious! Serve alongside steak, or roast beef or chicken for a show-stopping and comforting dinner.
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
The concept here is simple, but the results are truly spectacular: Broccoli florets are tossed with olive oil and soy sauce, steamed in the oven until softened, then crowned with crunchy chile crisp bread crumbs. The broccoli is bundled up in aluminum foil, then cooked, so that it tenderizes swiftly and retains moisture. Meanwhile, chile crisp, panko, cashews and olive oil are toasted in a skillet until seasoned and crunchy. (This mix would also be stellar over peanut noodles, roasted vegetables or salad greens.) The optional base of two-ingredient cashew cream (tofu and cashew butter) adds lusciousness and protein. This dish has got heat, but it’s more about texture.
Gai Lan (Chinese Broccoli)
A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.
Gok Jai (Vegetable Crystal Dumplings)
A regional specialty of Zhongshan in China’s Guangdong Province, this dumpling illustrates the diversity of these tasty morsels across China. With its translucent skin, this crystal dumpling is a vegetarian version of Zhongshan gok jai, which traditionally includes dried shrimp and pork. The skin, made from wheat, tapioca and potato starches, is chewy, with a notable bounce, and the tofu-and-vegetable filling is savory and textural. A long knead is crucial to achieving an elastic dough that doesn’t crack when steamed and will deliver its distinctive texture when cooked through. The unconventional use of a tortilla press makes short work of flattening the dough into disks, but a small rolling pin works as well.
Crunchy Veggie Wraps With Kabocha Squash
Kabocha, spiced with coriander, cumin and paprika, is the star of these vegetable wraps. The salad that is added to the wraps is crunchy and satisfying — and so delicious you might want to skip the wrap aspect and let the salad shine. If you want to shift these handheld sandwiches into plated salads, feel free to simply add a little more lettuce to the herb salad mix and top it with the roasted squash. Every component of this dish is great for meal prep; for best results keep the components separate before assembling.
Sheet-Pan Coconut Curry With Squash and Tofu
In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast.
Roasted Eggplant With Crispy Chickpeas and Cashew Sauce
This vegan main dish, both simple and delicious, is a guide to the art of slow-roasting eggplant to a tender, custardy texture and creating a flavorful, protein-rich sauce. Eggplant halves are gently scored, coated in oil, and slowly cooked at a high heat with chickpeas that become crispy and super nutty. Roasted cashews are pureéd with lemon, orange and a little garlic, transforming them into a super flavorful, buttery spread that pairs really well with delicate eggplant. While roasting, keep in mind that the eggplant will brown quickly, so be keen to check in on it.
Japanese Sweet Potatoes With Maple-Tahini Crème Fraîche
Compared to garnet sweet potatoes and other types of sweet potatoes, the flesh of the Japanese variety is pale in color, sweeter and somewhat drier. This means that after cooking, they become pleasantly fluffy and creamy, as opposed to watery, and are ready to take on copious amounts of dairy and salt. Here they are topped with a super-simple tahini crème fraîche. Feel free to use sour cream as a substitute for the crème fraîche, but you may want to adjust the lemon juice as sour cream has a bit more tang. If you don’t have a steamer basket or colander that can accommodate 2½ pounds of potatoes, simply roast them.