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Vegetable recipes - 96 recipes

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Heat oven to 375°F

  • 2 eggs
  • 4 oz cream cheese softened
  • 1/2 cup shredded Italian three cheese blend
  • 3 cup broccoli
  • 1/2 lb mushrooms
  • 1/2 cup cherry tomatoes cut in half
  • 4 green onions sliced
  • 2 8 oz cans refrigerated crescent dinner rolls
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A veggie soup for your little ones

  • 150g of cauliflower
  • 3 carrots
  • 3 turnips
  • 100g snap peas
  • 150g green beans
  • 2 onions
  • 1 cub of low-fat chicken stock
  • 4 stalks of parsley
  • 10g butter or sunflower oil
  • salt and pepper
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Preheat the oven to 400 degrees F

  • 8 to 12 slender carrots, peeled and trimmed
  • 8 to 12 baby turnips, peeled
  • 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets, peeled and cut into thick wedges
  • 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
  • 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic, separated into cloves, unpeeled
  • 2 or 3 sprigs fresh rosemary, sage, or thyme
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
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Brenda Broseke

  • 1 or 2 lbs stew meat
  • Bag of frozen mixed veggies or soup mix
  • 1 tall can of tomato juice
  • Season with following to taste
  • Sugar
  • Salt
  • Garlic
  • Minced onion
  • Basil
  • Thyme
  • Parsley
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Pour noodles onto an ungreased baling pan; heat in a 350 oven for 5 minutes

  • 1 3oz.can chow mein noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon apricot or peach jam or preserves
  • 1 tablespoon vinger
  • 1 teaspoom cornstarch
  • 12oz. Skinless,boneless chicken breast halves
  • 1 tablespoon cooking oil
  • 3 cups loose packed frozen broccoli,greem beans, onions and red peppers
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Place wok over high fire and add sesame and canola oil

  • 6 cups cold rice
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 2 tbsp canola oil
  • ½ tsp 5 spice
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • Scallion to garnish
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1. Take the boiled potatoes and vegetables in a mixing bowl

  • Potatoes – 2 medium (boiled and mashed)
  • Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
  • Paneer – 3-4oz
  • Onions – 1/4 medium (finely chopped or grated)
  • Ginger & Garlic - 1 tblsp (minced)
  • Green Chillies – 2 (finely chopped)
  • Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
  • Chopped Cashews - 2 tblsp
  • Lemon Juice – 2 tsp
  • Red Chilli Powder – 1/2 tsp or to taste
  • Roasted Cumin Powder – 1/2 tsp
  • Salt – to taste
  • Maida - 2 tblsp (for coating the cutlets)
  • Bread Crumbs – about 1 cup (for coating the cutlets)
  • Oil – for frying
  • Preparation Steps
  • 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
  • 2. Finely chop or grate the other vegetables. You can also chop in a food processor.
  • 3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
  • 4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
  • 5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets.
  • 6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.
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Slice spring onion. Heat oil in a non stick wok

  • Button mushrooms 2-3
  • Carrot,chopped 1 medium
  • Cabbage,chopped 1/4 small
  • Chinese black mushrooms,soaked 2-3
  • Green capsicum 1/2 medium
  • Spring onion 1
  • Oil 2 tablespoons
  • Ginger 1/2 inch piece
  • Garlic,chopped 2-3 cloves
  • Bamboo shoots 2 inch
  • Vegetable stock 4 cups
  • Green chilli 2
  • Red chilli sauce 1/2 tablespoon
  • Soy sauce 2 tablespoons
  • Tofu 50 grams
  • Cornflour/ corn starch 3 tablespoons
  • Salt to taste
  • Noodles,deep fried 1 cup
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Place all the vegetables in a bowl

  • Cauliflower florets 8 medium
  • Green capsicum cut into 1 inch triangles 1 medium
  • Red capsicum cut into 1 inch triangles 1 medium
  • Yellow capsicum cut into 1 inch triangles 1 medium
  • Carrot cut into round slices 1 medium
  • Onion cubed and layers separated 1 medium
  • White pepper powder 1/2 teaspoon
  • Salt to taste
  • Refined flour (maida) 3/4 cup
  • Cornflour/ corn starch 1/2 cup
  • Baking powder 1/4 teaspoon
  • Oil 3/4 cup + for deep-frying
  • For Badam Pista Kulfi
  • Almonds coarsely ground 12-15
  • Pistachios coarsely ground 15-20
  • Saffron (kesar) a pinch
  • Milk 1 1/2 litres
  • Condensed milk 400 grams
  • Khoya/mawa grated 1/4 cup
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Melt the butter in a large soup pot

  • 2 Tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup finely chopped carrot
  • 1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
  • 1 Tablespoon minced garlic
  • 4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
  • 2 large baking potatoes, peeled and chopped
  • 1 Tablespoon flour
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups chopped broccoli
  • 2 heaping cups shredded cheddar cheese
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Combine and mix vegetables, soup, 1/2 of cheese, sour cream, pepper, 1/2 French onions

  • 1 bag frozen broccoli, carrots and cauliflower (16oz, thaw and drain)
  • 1 can condensed cream of mushroom soup
  • 1 cup shredded swiss cheese
  • 1/3 cup sour cream
  • 1/4 tsp black pepper
  • 1 can Durkee French onions
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This is a South-Indian cuisine and is a variation of Sambhar which is sweet and spicy with lots of vegetables

  • 1. Bottle Guard - 0.5
  • 2. Lady's Finger - 2
  • 3. Brinjal - 2
  • 4. Spinach - 0.5 cup
  • 5. Sweet Potato - 1 small
  • 6. Pumpkin - 1 cup
  • 7. Taur Dal - 1 tbsp.
  • 8. Bengal Gram - 4 tbsp.
  • 9. Tamarind Paste - 1 tsp
  • 10. Jaggery - 1 small piece
  • 11. green chillies - 2
  • 12. Mustard Seeds - 0.5 tsp
  • 13. Fenugreek Seeds - 3/4
  • 14. Red chillies - 2
  • 15. Corriander Leaves for garnishing.
  • 16. Gram Flour - 1.5 tbsp.
  • 17. Asafetida - pinch
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