Oils & Vinegars

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.

These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade.

Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.

Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread.

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

This recipe can also be prepared in a 9-inch deep-dish pie plate.

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.

The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not touch the rack.

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth.

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best.

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly.

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.

Like Singapore itself, this dish brings together flavors from many traditions.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd.

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons.

This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.