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Nut Loaf Supreme Recipe

Nut Loaf Supreme Ingredients:

Nut Loaf Supreme
  • 1 1/2 cups walnuts
  • 1/2 cup pecans
  • 2 tablespoons olive oil
  • 1 small sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (6 ounce) package baby bella mushrooms, chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 12 ounces shredded Swiss cheese
  • 1 1/2 cups cooked wild rice
  • 1 cup cottage cheese
  • 4 large eggs, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Pre-heat oven to 375 levels F (190 levels C). Butter a 9×5-inch loaf pan.
  2. Put walnuts and pecans inside a resealable bag and seal crush nuts utilizing a moving pin.
  3. Warmth essential olive oil inside a skillet over medium warmth prepare and stir onion and garlic clove within the herbal until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme prepare and stir until mushrooms are golden, about a few minutes. Transfer mushroom mixture to some large bowl.
  4. Stir crushed walnut mixture, Swiss cheese, wild grain, cottage type cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture in to the prepared loaf pan.
  5. Bake within the pre-heated oven until loaf is golden brown, about one hour. Let loaf awesome in pan for around twenty minutes before inverting pan and getting rid of loaf.
  6. Nut Loaf Supreme Recipe is ready to serve.

Black Bean and Soy Veggie Burgers Recipe

Black Bean and Soy Veggie Burgers Ingredients:

Black Bean and Soy Veggie Burgers Recipe
  • 1 (15 ounce) can butter beans, drained
  • 1 small onion, chopped
  • 1 tablespoon finely chopped jalapeno pepper
  • 6 saltine crackers, crushed
  • 1 egg, beaten
  • 1/2 cup shredded Cheddar cheese
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1/4 cup vegetable oil

Directions:

  1. Inside a medium bowl, mash butter beans. Add onion, jalapeno pepper, crushed crackers, egg, cheese, garlic clove powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
  2. Warmth oil inside a large skillet over medium-high warmth use pretty much oil to achieve 1/4 inch thorough. Fry patties until golden, about a few minutes on both sides.
  3. Black Bean and Soy Veggie Burgers Recipe is ready to serve.

Potato Rice and Zucchini Bake Recipe

Potato Rice and Zucchini Bake Ingredients:

Potato Rice and Zucchini Bake
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tomato, diced
  • 2 tablespoons chopped onion
  • 1 clove garlic, chopped
  • 1 sprig fresh parsley, chopped
  • 2 pounds potatoes, thickly sliced
  • salt and ground black pepper to taste
  • 1/2 cup rice
  • 2 large zucchini, thinly sliced
  • 1 cup vegetable broth, or as needed
  • 2 tablespoons bread crumbs
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Pre-heat oven to 375 levels F (190 levels C). Grease a 9×13-inch baking dish about 1 tablespoon essential olive oil.
  2. Mix tomato, onion, garlic clove, and parsley inside a bowl.
  3. Convey a layer of potato slices towards the bottom from the prepared baking dish sprinkle about 1/4 the tomato mixture, salt, pepper, and all sorts of grain. Continue adding with taters, zucchini, tomato mixture, salt, pepper, along with a drizzle of essential olive oil, ending having a layer of taters. Pour in only enough vegetable broth to pay for the grain. Sprinkle bread crumbs and Mozzarella dairy product over top potato layer. Cover dish with aluminum foil.
  4. Bake in pre-heated oven for half an hour. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.
  5. Potato Rice and Zucchini Bake Recipe is ready to serve.

Winter Harvest Curry Stew Recipe

Winter Harvest Curry Stew Ingredients:

Winter Harvest Curry Stew
  • 1 1/2 gallons vegetable broth
  • 4 butternut squashes – peeled, seeded, and diced
  • 6 bunches mustard greens, chopped
  • 7 heads cauliflower, cut into florets
  • 7 heads broccoli, cut into florets
  • 7 red bell peppers, diced
  • 15 carrots, peeled and diced
  • 15 parsnips, diced
  • 1 1/2 onions, diced
  • 1 1/2 stalks celery, diced
  • 3/4 cup raisins
  • 1/4 cup curry powder
  • 1/4 cup ground ginger
  • 1/4 cup ground cumin
  • 1 1/2 teaspoons cayenne pepper

Directions:

  1. Mix vegetable broth, butternut squash, mustard vegetables, cauliflower, broccoli, red-colored peppers, celery, parsnips, let’s eat some onions, celery, raisins, curry powder, ginger root, cumin, and red pepper cayenne inside a large stockpot provide a boil, reduce warmth to medium-low, and simmer before the veggies are tender, about one hour.
  2. Winter Harvest Curry Stew Recipe is ready to serve.

Autumn Squash Soup Recipe

Autumn Squash Soup Ingredients:

Autumn Squash Soup
  • 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
  • 1 tablespoon canola oil
  • salt and pepper to taste
  • 1 15 oz can pumpkin
  • 1 cup vegetable broth
  • 1 cup apple cider
  • 1 cup half and half
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Directions:

  1. Warmth range for you to 400. Chuck cut butternut lead capture pages with canola acrylic and also pepper and salt.
  2. Beef roast for twenty five min’s. Let awesome A few moments.
  3. Employing a spud ricer, click lead capture pages via ricer. (Or even blend throughout food processor in case you don’t possess a ricer)
  4. In the significant mixer, blend pureed lead capture pages and pumpkin, serving veggie soup, apple cider and also half along with half over the prime although blending together.
  5. Put directly into sauce pan and also heat more than channel to some gentle facial boil. Add honey and spices.
  6. Cook upon reduced pertaining to 10 minutes and also function using cooked pumpkin seed.
  7. Autumn Squash Soup Recipe is ready to serve.

Eggplant Parmesan Casserole Recipe

Eggplant Parmesan Casserole ingredients

  • Peppermint Party Pie Recipe

    2 sizeable eggplants

  • 2 tablespoons olive oil
  • 1 pinch salt, or as needed
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced up
  • 1/2 tsp red pepper flakes
  • 3 mugs well prepared marinara sauce
  • 1/2 mug water, as well as a lot more as required
  • 3/4 glass ricotta cheese
  • 1/2 mug grated Parmesan cheese
  • 1/4 glass shredded pepperjack cheese
  • salt and recently ground black pepper to taste
  • 3/4 mug dried up bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Directions

  1. Preheat stove to 375 qualifications F (190 degrees C).
  2. Minimize 5 crosswise pieces from middle section of each and every eggplant, about 1/2-in . thicker, to overall 10 slices. Peel and dice remaining items of eggplant.
  3. Heating 2 tablespoons olive oil within a big skillet around method-higher heat until finally oil is very hot. Sprinkle eggplant slices lightly by using a pinch of cook and salt in hot skillet in batches until slightly softened, about 3 moments per part. Establish eggplant slices apart on paper towels.
  4. Heat 1 tablespoon olive oil in cook and skillet garlic for about 10 seconds; add diced eggplant and time of year having a crunch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Dump in marinara sauce and water. Turn heat to medium-reduced and cook until eggplant is soft, about 15 minutes; stir sometimes. If sauce gets also
  5. thicker, include a tad bit more water.
  6. Merge ricotta cheese, 1/2 glass Parmesan cheese, pepperjack cheese, a crunch of salt, and a crunch black pepper in a dish until finally thoroughly mixed. Distributed a couple of tablespoons cheese combination more than each eggplant cut. Retract eggplant slices in half to enclose the cheese combination.
  7. Spread about half the sauce into an 8×8-inch baking dish. Lay down folded eggplant pieces in a one level in the recipe. Spread out outstanding sauce above eggplant slices.
  8. Combine bread crumbs, 1/2 mug Parmesan cheese, and 2 tablespoons olive oil in the pan; mix thoroughly. Spread out crumb mix more than eggplant casserole.
  9. Bake in the preheated stove right up until casserole is effervescent and crumbs are browned, 35 to 40 a few minutes.
  10. Eggplant Parmesan Casserole is ready to serve.

Preparation time: 15 mins
Cook time: 1 hour and 5 minutes
Ready in: 1 hour and 20 minutes
Yield: 1 8×8-inch dish serving

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Vegan African Stew Recipe

Vegan African Stew ingredients

  • 2 tablespoons olive oil
  • 3 servings sliced yams
  • 2 huge onions, sliced
  • 2 glasses sliced cabbage
  • 2 tomatoes, cut
  • 6 tablespoons flaked coconut
  • 3 cloves garlic, minced
  • 3 glasses tomato juice
  • 1 mug apple juice
  • 1 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1 crunch salt
  • 1 sizeable green bell pepper, cut
  • 1/2 cup peanut butter

Directions   Preparation time: 15 mins cook time: 1 hr 40 mins ready in: 1 hr 55 mins yield: 6 servings

Dum Aloo Recipe

Ingredients:

  • 1/2 lg Small potatoes
  • 1 tbsp Coriander seeds
  • 4 each Cardamoms (brown) & Cloves
  • 1/2 cup Milk
  • 7-8 Black pepper
  • 1 pinch each Cinnamon & Asafoetida
  • 1/4 tsp Caraway seeds
  • 2 Cardamom (green)
  • 4 tbsp Ghee/oil
  • 4-5 Bay Leaves
  • 1 tsp each Ginger-garlic paste and chilli powder
  • 1/2 tsp Turmeric Powder
  • 2 cup Yogurt
  • 1 Medium size onion (grated) & salt to taste

Method:

  1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
  2. Peel off the potatoes and prick it.
  3. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
  4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
  5. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
  6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
  7. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
  8. If you find the gravy too thick, you can add some water.
  9. Finally add pricked fried potatoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).

Notes
Decorate it with green coriander leaves and serve hot.

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Warm Cabbage Slaw Recipe

Warm Cabbage Slaw Ingredients

  • Warm Cabbage Slaw Recipe

    Two teaspoons vegetable gas

  • 4 bone-in pig chops (Several oz. each)
  • A single tsp . kosher salt, split
  • One teaspoon pepper, split
  • Two tbsps butter
  • Several cups cut up red cabbage
  • 1/2 red bell pepper, thinly sliced up
  • 1/2 cup sliced up red red onion
  • One and a halfgreen apple company, peeled, cored, as well as very finely sliced
  • 2 carrots, shredded
  • Two teaspoons almond apple cider vinegar
  • 2 teaspoons sugar

Directions

  1. Heat acrylic in a big baking griddle more than high temperature. Season chicken
  2. chops along with 1/2 tsp of. every salt and pepper. Cook, converting once, right up
  3. until browned but nonetheless slightly red inside centre, Your five minutes complete.
  4. Shift with a dish, tent along with foil, as well as permit remainder.
  5. Burn butter inside the exact same skillet. Cook cabbage, bell pepper, red onion,
  6. apple company, and peas until beginning to make softer, about Your five min’s. Mix in
  7. white vinegar, sugar, and also remaining 1/2 teaspoon. each salt and pepper.
  8. Function along with pork chops.
  9. Warm Cabbage Slaw is ready to serve.

YIELD: Serves 4
TOTAL:30 MINUTES

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Lemon Broccoli Recipe

Ingredients:

  • Lemon Broccoli

    Lemon — One teaspoon, grated

  • Lemon Juice — Two tblsp
  • Broccoli – 750 gms
  • Butter — One and a halftblsp
  • Salt – One teaspoon
  • Black Pepper — 1/4 teaspoon, ground

Directions

  1. Reduce the broccoli into little florets.
  2. Vapor the broccoli for about Five minutes till tender however sharp.
  3. Mix the actual broccoli using the butter as well as throw to coat.
  4. Add the lemon juice, lemon rind, salt and pepper.
  5. Throw again to layer thoroughly as well as equally.
  6. Arrange the broccoli in a salad bowl.
  7. Lemon Broccoli is ready to serve.

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