Ingredient

Vegetable stock Recipes

12 recipes with vegetable stock for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

12 recipes

Mushroom Risotto with cremini or mixed mushrooms, Arborio or Carnaroli rice and parmesan — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Mushroom Risotto

Arborio rice toasted dry in butter, then built up ladle by ladle with hot stock and mushrooms, finished off heat with cold butter and parmesan. No cream. The creaminess comes entirely from the starch in the rice — that is the whole point of the technique. It takes about 18 minutes of actual cooking once the rice goes in, and you cannot really walk away from it.

40 min480 kcal4 serves

🌿Vegetarian

Lentil Bolognese with red lentils, crushed tomatoes and tomato paste — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Lentil Bolognese

Red lentils simmered with soffritto, tomato paste, crushed tomatoes, and red wine into a thick, deeply savory pasta sauce. No meat, no substitutes — just lentils doing what they do best when you give them enough time and heat. The sauce works because red lentils dissolve into the tomato base, thickening it while adding body and protein. Walnuts, added near the end, give the sauce a slight richness and something to chew on. The whole thing takes about 40 minutes and tastes better the next day.

45 min480 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Jackfruit Tacos with jackfruit, corn tortillas and avocado — Mexico recipe

🇲🇽MexicoMedium

Appetizers and Sandwiches

Jackfruit Tacos

Canned young green jackfruit pulled apart, spiced with cumin, smoked paprika, chipotle, and oregano, then seared in a hot pan until the edges brown and the filling gets sticky. Served in warm corn tortillas with avocado crema, quick-pickled red onions, cilantro, and lime. Jackfruit works here because of its fibrous texture — shredded, it genuinely resembles pulled pork or chicken, and it absorbs whatever flavor you cook it with. The key is buying the right can: young green jackfruit in brine or water, not the ripe sweet fruit packed in syrup. Everything else follows from that.

30 min390 kcal4 serves

🌱Vegan🌿Vegetarian🌾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

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 Chili with kidney beans, black beans and chipotle — USA recipe

🇺🇸USAAdvanced

Soups

Vegan Chili

Three kinds of beans and a rich, dark, smoky tomato-based sauce built on chipotle peppers, bloomed spices, and a small amount of cocoa powder. This is the version of vegan chili that wins cook-offs. The cocoa sounds unusual until you taste what it does — it deepens the existing flavors without adding any sweetness or chocolate flavor, the same way it works in a mole. The chipotle gives smoke. The long simmer gives body. A splash of apple cider vinegar at the end lifts everything. Make it the day before if you can.

55 min390 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Asparagus Risotto with Lemon, Dill and Goat Cheese with arborio, asparagus and vegetable — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Asparagus Risotto with Lemon, Dill and Goat Cheese

Spring asparagus, fresh dill, a hit of lemon, and a pile of goat cheese stirred in at the end — this is risotto that actually tastes like the season. The technique is the same as any risotto: soften aromatics, toast the rice until it smells nutty, add wine, add warm stock ladle by ladle, stir often enough to keep it moving. Where this version diverges is the finish. Goat cheese instead of the usual Parmesan-only approach gives a tang that cuts through the starchiness; dill, stirred in off the heat, stays bright and grassy. The asparagus goes in two ways: the stalks get folded into the risotto in the last few minutes so they stay slightly firm, and the tips get reserved and sautéed separately so they have some color and texture for the top.

45 min480 kcal4 serves

🌿Vegetarian

Misir Wot (Ethiopian Red Lentil Stew) with red split lentils, niter kibbeh and berbere spice — Ethiopia recipe

🇪🇹EthiopiaMedium

Soups

Misir Wot (Ethiopian Red Lentil Stew)

Misir wot is built on three things: onions cooked down until they disappear, berbere bloomed in spiced butter, and red lentils that turn creamy without losing structure. It's the dish that appears on every Ethiopian vegetarian platter, scooped up with injera. The flavor is hot, earthy, and faintly bitter from the berbere spice blend. Better the next day. Much better.

60 min285 kcal4 serves

🌱Vegan🌶️Spicy💪High protein

Cabbage Boil (Whole Baked Cabbage with Spiced Butter) with green cabbage, butter and cajun seasoning — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Cabbage Boil (Whole Baked Cabbage with Spiced Butter)

A whole head of cabbage, cored, packed with garlic and cajun butter, and baked until a knife slides through the middle without resistance. The outer leaves darken and crisp while the centre steams in its own moisture and the butter runs down through the layers. It costs almost nothing, takes one head and one pan, and turns a vegetable most people boil into submission into something worth putting in the middle of the table.

110 min210 kcal6 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Broccoli Cheddar Soup with broccoli, sharp cheddar cheese and carrot — USA recipe

🇺🇸USAMedium

Soups

Broccoli Cheddar Soup

The American diner classic: broccoli and carrot simmered in a milk-and-stock base thickened with a butter roux, then finished off the heat with sharp cheddar melted in a handful at a time. Creamy, comforting, and better than the bread-bowl version at the chain that made it famous — as long as you keep the cheese from splitting.

40 min420 kcal4 serves

🌿Vegetarian

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

German Potato Salad with potatoes, vegetable stock and mustard — Germany recipe

🇩🇪GermanyMedium

Salads

German Potato Salad

The southern German version: warm waxy potatoes sliced and soaked in a hot dressing of stock, vinegar, and mustard, with no mayonnaise anywhere near it. The potatoes have to be dressed while they're still hot, because that's the only moment they'll drink up the stock and turn creamy on their own.

60 min220 kcal6 serves

🌿Vegetarian🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside vegetable stock across the archive. Pick one to drill deeper.

parmesan tomato paste potatoes smoked paprika garlic crushed tomatoes walnuts corn tortillas avocado mushrooms coconut milk lime