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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
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Get Homemade Chicken Broth Recipe from Food Network
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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Seitan is filling and oh so versatile. Transform any meaty dish into a vegan-friendly meal using this vegan meat substitute.
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Get Black Bean Dip Recipe from Food Network
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This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy  broccoli cheese sauce that's easy to make and very tasty.
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This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
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Spicy creamy soup. Dill and ginger complement the pureed carrot.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.