Category

Vegetables

Vegetables as the main event. Roast-hot, charred, slow-braised, tender — never boiled into anonymity. Mushrooms treated like the meat substitute they actually are.

Sort by

Marry Me Beans with cannellini beans, sun dried tomatoes and parmesan — USA recipe

🇺🇸USAMedium

Vegetable and Mushroom Dishes

Marry Me Beans

The meatless take on viral Marry Me Chicken: creamy white beans in a sun-dried tomato and parmesan sauce, finished with spinach and a whisper of chili. Mashing a quarter of the beans thickens the sauce naturally, no flour needed, and the whole skillet comes together in 25 minutes — hearty enough to stand alone or spoon over bread, rice, or pasta.

25 min360 kcal4 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Mushroom Wellington with portobello mushrooms, chestnut mushrooms and puff pastry — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Mushroom Wellington

A log of portobello mushrooms, duxelles, wilted spinach, and caramelized onion wrapped in golden, shattering puff pastry. This is the dish that makes vegan holiday cooking feel genuinely festive rather than compensatory. The key is managing moisture at every stage — mushrooms that are properly dried, spinach that is squeezed out, a filling that is cold when it meets the pastry. Get those things right and the pastry bakes crisp and dry rather than soggy at the base. The scored top, the knife going through the layers, the steam that rises — it's one of those dishes that impresses the table before anyone has even tasted it.

75 min480 kcal6 serves

🌿Vegetarian🌱Vegan

Mushroom, Spring Onion and Chilli Crisp Filo Bake with mixed mushrooms, scallions and chilli crisp — UK recipe

🇬🇧UKMedium

Vegetable and Mushroom Dishes

Mushroom, Spring Onion and Chilli Crisp Filo Bake

Layers of shattering filo pastry wrapped around a savory mushroom and spring onion filling, every sheet brushed with a mix of melted butter and chilli crisp. The result is somewhere between a Turkish börek and an Asian-inspired bake — deeply golden on top, fragrant with sesame and chilli oil, with the filling still juicy inside. One of those dishes where the technique is simple but the payoff looks and tastes unreasonably good.

55 min295 kcal6 serves

🌿Vegetarian🌶️Spicy

Mushrooms in Sour Cream with champignon mushrooms, sour cream and garlic cloves — Russia recipe

🇷🇺RussiaEasy

Vegetable and Mushroom Dishes

Mushrooms in Sour Cream

A quick, comforting Russian classic: champignons are sautéed with onion and garlic until golden, then finished with a velvety sour cream sauce. Ready in 30 minutes. Serve over toast, pasta or mashed potatoes.

30 min280 kcal4 serves

🌿Vegetarian⚡Quick

Palak Paneer with spinach, paneer and green chilies — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Palak Paneer

Palak paneer pairs soft cubes of fresh cheese with a smooth North Indian spinach gravy. The sauce should taste green and gently spiced, not bitter or overloaded with cream; hot roti or cumin rice is all it needs.

45 min465 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Patatas Bravas with potato, olive oil and tomato — Spain recipe

🇪🇸SpainAdvanced

Vegetable and Mushroom Dishes

Patatas Bravas

Patatas bravas — literally 'fierce potatoes' — is one of the most ordered tapas dishes in Spain. The concept is simple: crispy fried or roasted potatoes served with a smoky, spiced tomato sauce called salsa brava and a drizzle of garlic aioli. The potatoes need two things to be genuinely good: a fluffy interior and a crisp exterior that holds up under the sauce. The baking soda trick in the parboiling water roughens the potato surface and dramatically improves crispiness whether you roast or fry. The bravas sauce is built on smoked paprika — pimentón de la Vera, the sweet-smoky Spanish kind — which is non-negotiable. The aioli is simply good mayonnaise with fresh garlic and lemon.

55 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Pommes Anna with Yukon Gold potatoes, clarified butter and fresh thyme — France recipe

🇫🇷FranceAdvanced

Vegetable and Mushroom Dishes

Pommes Anna

A French side dish of thinly sliced potatoes layered into a cake and baked in clarified butter until the edges turn golden and crisp while the centre stays tender. It was created in 19th-century Paris by chef Adolphe Duglere.

70 min350 kcal4 serves

🌿Vegetarian🌾Gluten-free

Potato Pancakes (Draniki) with dill, onion and potato — Belarus recipe

🇧🇾BelarusMedium

Vegetable and Mushroom Dishes

Potato Pancakes (Draniki)

Draniki are Belarusian potato pancakes: grated potato and onion fried in oil until crisp at the edges and soft inside. They are traditionally served hot from the skillet with a generous dollop of cold sour cream.

33 min225 kcal4 serves

🌿Vegetarian🌾Gluten-free

Ratatouille with eggplant, zucchini and tomato — France recipe

🇫🇷FranceMedium

Vegetable and Mushroom Dishes

Ratatouille

Ratatouille is a wonderful dish that combines the bright flavors of fresh vegetables and the aromas of spices. Suitable for both everyday dinners and special occasions.

55 min130 kcal4 serves

🌿Vegetarian🌾Gluten-free

Roasted Brussels Sprouts with brussels sprouts, shallot and cream — France recipe

🇫🇷FranceMedium

Vegetable and Mushroom Dishes

Roasted Brussels Sprouts

Roasted Brussels sprouts are halved sprouts baked at 220°C until the cut sides turn deep golden and the loose outer leaves crisp, then finished with a light shallot cream sauce scented with nutmeg. The oven does the browning, and the sauce takes five minutes on the stove while the sprouts roast.

35 min120 kcal4 serves

🥑Keto🌿Vegetarian🌾Gluten-free

Roasted Sweet Potato Black Bean Bowls with sweet potato, black beans and avocado — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Roasted Sweet Potato Black Bean Bowls

Cubed sweet potatoes roasted at high heat until the edges caramelize, served over cilantro-lime rice with spiced black beans, avocado, and a quick chili-lime crema. About 14g of fiber and 16g of protein per bowl. Good warm, good cold, holds four days in the fridge — one of the few meal-prep recipes that actually tastes better by day three.

45 min490 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Rotkohl (German Braised Red Cabbage) with red cabbage, apple and onion — Germany recipe

🇩🇪GermanyAdvanced

Vegetable and Mushroom Dishes

Rotkohl (German Braised Red Cabbage)

Rotkohl is the braised red cabbage that sits next to almost every German roast from October onwards: shredded cabbage cooked down for an hour with apple, onion, vinegar and cloves until it goes glossy and deep purple. The vinegar is not only there for taste. The pigment in red cabbage works like a pH indicator, and without acid the pot turns a murky blue-grey, which is also why the same vegetable is called Blaukraut in Bavaria and Rotkohl in the north. It tastes better on the second day, so most households cook it the night before the roast and take one job off the table.

80 min150 kcal6 serves

🌿Vegetarian🌾Gluten-free

Other categories

Keep browsing the archive — twelve doors into 710 recipes.

Dishes Seafood Salads Soups Dips Grains