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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.

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Spanish Tortilla with potatoes, eggs and olive oil — Spain recipe

🇪🇸SpainMedium

Vegetable and Mushroom Dishes

Spanish Tortilla

Potatoes and onion slow-cooked in olive oil until soft, then bound with beaten eggs and set into a thick round omelette. Five ingredients. The technique is what matters. In Spain this gets eaten at any hour — breakfast, tapas, a wedge in a bread roll at midnight. It is one of those dishes that tastes better the next day cold, which is not something you can say about many things.

50 min320 kcal6 serves

🌿Vegetarian🌾Gluten-free

Spinach in Sesame Sauce (Goma-ae) with fresh spinach, white sesame seeds and mirin — Japan recipe

🇯🇵JapanEasy

Vegetable and Mushroom Dishes

Spinach in Sesame Sauce (Goma-ae)

A classic Japanese side dish — blanched spinach tossed in a nutty sesame-soy dressing with a touch of mirin and sugar. Goma-ae (胡麻和え) means 'sesame-dressed' and is one of the most fundamental techniques in Japanese home cooking. Served chilled as a cold appetizer or side dish.

15 min90 kcal2 serves

🌿Vegetarian⚡Quick🌱Vegan

Stuffed Bell Peppers with bell pepper, rice and ground turkey — Mexico recipe

🇲🇽MexicoMedium

Vegetable and Mushroom Dishes

Stuffed Bell Peppers

This recipe combines traditional Mexican ingredients and flavors to create a hearty and flavorful dish. The cheese and salsa give the dish an authentic Mexican flavor.

50 min250 kcal6 serves

🌾Gluten-free💪High protein

Sweet Potato Casserole with Pecan Streusel with sweet potatoes, pecans and eggs — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Sweet Potato Casserole with Pecan Streusel

This sweet potato casserole has a soft, custardy center under a crisp pecan streusel. Roasting the potatoes instead of boiling them keeps the filling concentrated rather than watery, while modest sugar leaves room for their own caramel flavor. It belongs beside a holiday roast, but it is balanced enough to eat as a vegetable side rather than dessert.

110 min515 kcal8 serves

🌿Vegetarian

Tempeh Stir-Fry with tempeh, soy sauce and sesame oil — Indonesia recipe

🇮🇩IndonesiaAdvanced

Vegetable and Mushroom Dishes

Tempeh Stir-Fry

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce. Tempeh is one of the few plant proteins that genuinely crisps when fried — the dense, fermented structure browns at the edges while staying chewy in the center, which is exactly what a stir-fry needs. The sauce caramelizes against the hot pan in the last minute of cooking, coating everything in a glossy layer. Serve over jasmine rice or soba noodles with sesame seeds and spring onion.

30 min420 kcal3 serves

🌿Vegetarian🌱Vegan⚡Quick

Vegan Coconut Curry with tofu, curry paste and coconut milk — Thailand recipe

🇹🇭ThailandAdvanced

Vegetable and Mushroom Dishes

Vegan Coconut Curry

Crispy-edged tofu and vegetables simmered in a fragrant coconut-and-curry-paste sauce, finished with lime juice and fresh herbs. The kind of dish that makes your kitchen smell extraordinary and tastes like it took much longer than it did. The curry paste does most of the flavor work — frying it in oil first releases the aromatics fully before the coconut milk goes in, which is the step that transforms a flat-tasting sauce into something layered and complex. Serve over jasmine rice with extra lime and a scatter of Thai basil.

35 min440 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vegan Shepherd's Pie with lentils, mushrooms and potatoes — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Vegan Shepherd's Pie

A savory lentil, mushroom, and vegetable filling in a herb-thickened gravy, topped with smooth, buttery mashed potato and baked until the surface is golden and slightly crisp. This is the kind of dish that makes people forget it's vegan — the filling has the depth and weight of a meat braise because of how the tomato paste, mushrooms, and herbs are cooked together, and the potato topping behaves exactly like the original. Shepherd's pie takes time but most of it is hands-off. The filling can be made days ahead. The assembled unbaked pie keeps in the fridge for two days before it goes in the oven.

70 min420 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Verdure alla Griglia (Italian Grilled Vegetables) with eggplant, zucchini and bell peppers — Italy recipe

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia is a classic Italian dish of seasonal vegetables grilled until charred, then dressed with olive oil, garlic, herbs, and a little acid. It is a summer dish, a symbol of the Italian summer: families gather around the grill, and the vegetables are one of the season's great pleasures. It is served as an antipasto or a contorno alongside meat or fish. The classic grigliata vegetables are eggplant, zucchini, and sweet peppers (red and yellow are best), often with red onion, fennel, radicchio, or mushrooms. The principle is seasonality: use vegetables at the peak of summer, as fresh and ripe as possible. The grill brings out their natural sweetness — the sugars caramelize and a smoky, lightly charred flavor develops. Technical keys: slice the vegetables evenly, about ½ cm; dry them thoroughly, since water is the enemy of caramelization; salt only at the end, never before or during; use high heat and let the char marks form before turning; dress with EVOO, garlic, herbs, and a little acid, before grilling, after, or both; and let the vegetables rest so the flavors come together. Simplicity is the point — a few vegetables, good oil, garlic, and herbs. A celebration of the summer harvest that needs no complicated techniques, served warm or at room temperature.

40 min160 kcal4 serves

🌱Vegan🌾Gluten-free

Zucchini Fritters with zucchini, eggs and flour — USA recipe

🇺🇸USAMedium

Vegetable and Mushroom Dishes

Zucchini Fritters

Grated zucchini, squeezed hard, mixed with egg, flour, parmesan, scallions, and garlic, then fried in a hot pan until crisp and golden. Zucchini is mostly water, so the entire recipe is really about getting that water out first. Do that correctly and the rest takes care of itself.

30 min220 kcal4 serves

🌿Vegetarian⚡Quick

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