List of vegetable dishes

Ratatouille is a traditional French Provençal stewed vegetable dish that originated in Nice.

This is a list of vegetable dishes, including dishes in which the main ingredient, or one of the essential ingredients, is a vegetable.

In culinary terms, a vegetable is an edible plant or plant part intended for cooking or for consumption raw. ^[1] Many vegetable-based dishes are found throughout the world.

Vegetable dishes

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.

Pasta con i peperoni cruschi, an Italian pasta dish with dried peppers known as peperoni cruschi

A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese

Goma-ae is a Japanese side dish. It is made with vegetables and sesame dressing.

Tabbouleh is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt.

Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock.

• Ants on a log  – Celery-based snack using raisins
• Ciambotta  – Italian stew
• Chile relleno  – Stuffed chili pepper dish in Mexican cuisine
• Collard liquor  – Liquid remaining after boiling greensPages displaying short descriptions of redirect targets
• Confit byaldi  – Variation of ratatouille
• Crudités  – French appetizer consisting of raw vegetables
• Ema datshi  – Cheese and chili-based dish from Bhutan
• Főzelék  – Type of Hungarian stew or soup
• Fried cauliflower  – Widespread dish in Europe, Middle East, and Asia
• Ghormeh sabzi  – Iranian herb stew
• Goma-ae  – Japanese vegetable dish
• Green bean casserole  – American dish from the 1950s
• Guacamole  – Mexican avocado-based dish
• Jalapeño popper  – Breaded, fried, stuffed jalapeño pepper
• Kimchi  – Korean side dish of fermented vegetables
• Kuluban  – Indonesian traditional salad dish
• Lecsó  – Hungarian dish
• Lettuce sandwich  – Type of sandwich wrap
• Mashed pumpkin  – Dish made of mashed or puréed pumpkin
• Mish-mash  – Bulgarian vegetable dish
• Onion ring  – Deep-fried battered onion slices
• Pao cai  – Pickle in Chinese, and particularly Sichuan cuisine
• Pasta con i peperoni cruschi  – Pasta dish from Basilicata, Italy
• Pasta primavera  – American pasta dish
• Pickled cucumber  – Small pickled and fermented cucumber
• Pico de gallo  – Mexican condiment
• Piperade  – Basque vegetable dish
• Plecing kangkung  – Indonesian spicy water spinach dish
• Ratatouille  – French stewed vegetable dish
• Sambar  – Lentil stew
• Sauerkraut  – Finely sliced and fermented cabbage
• Stuffed peppers  – Dish involving filling the cavities of a bell pepper with other food
• Stuffed zucchini  – Dish common in Egypt and the former Ottoman domainPages displaying short descriptions of redirect targets
• Succotash  – Traditional American food
• Sweet potato pie  – Traditional dessert in the southern United States
• Sweet sour and spicy vegetable gravy  – Tibetan soup-like vegetable curry
• Turnip cake  – Dim sum dish
• Vegetable chips  – Thin bite-sized snack food made from vegetables

• Vegetable sandwich  – Type of sandwich
• Vegetable soup  – Type of soup containing vegetables
• Vegetable stew  – Dish of ingredients cooked in liquid

By main ingredient

Eggplant (aubergine) dishes

Main article: List of eggplant dishes

Stuffed eggplant

• Baba ghanoush  – Levantine dish of cooked eggplant
• Caponata  – Sicilian eggplant dish
• Fried eggplant  – Eggplant dish
• Moussaka  – Dish of layered vegetables, sauce and meat
• Parmigiana  – Italian dish of eggplant with cheese and tomato sauce
• Stuffed eggplant  – Eggplant dish

Legume dishes

Main article: List of legume dishes

• Baked beans  – Cooked beans in a seasoned sauce
• Bean salad  – Common cold salad composed of various cooked or pickled beans
• Dal  – Dried, split pulses used for cooking
• Edamame  – Immature soybean pod used as a specialty food
• Falafel  – Middle Eastern fried bean dish
• Green bean casserole  – American dish from the 1950s
• Hummus  – Middle Eastern chickpea puree dish
• Pea soup  – Soup made from dried peas
• Refried beans  – Mexican dish of cooked mashed beans
• Vegetarian chili

Potato dishes

Main article: List of potato dishes

• Baked potato  – Potato dish
• French fries  – Deep-fried strips of potato
• Knödel  – Large round poached or boiled potato or bread dumplings, made without yeast
• Mashed potato  – Potato dish
• Patatas bravas  – Spanish potato dish
• Potato chip  – Thinly sliced potatoes, deep-fried or bakedPages displaying short descriptions of redirect targets
• Potato doughnut  – Sweet, potato-based treat
• Potato pancake  – Shallow-fried pancakes of grated or ground potato
• Potato salad  – Salad made from boiled potatoes
• Rösti  – Swiss potato dish
• Samosa  – Deep-fried pastry snack
• Spanish omelette  – Traditional dish of egg and potato

By type

Salads

Main article: List of salads

See also: List of Arab salads

• Caprese  – Italian salad
• Chef's salad  – American salad
• Coleslaw  – Salad consisting primarily of finely-shredded raw cabbage
• Greek salad  – Salad of tomatoes, cucumbers, and feta
• Israeli salad  – Vegetable salad made in Israel
• Pecel  – Indonesian vegetable dish
• Potato salad  – Salad made from boiled potatoes
• Salade niçoise  – French salad with anchovies or tuna
• Tabbouleh  – Levantine dish of parsley and bulgur

Soups

Main article: List of vegetable soups

• Borscht  – Eastern European sour soup
• Corn chowder  – Creamy corn soup from the United States
• French onion soup  – Soup of onions and stock
• Gazpacho  – Spanish cold soup dish
• Kesäkeitto  – Finnish traditional soup
• Minestrone  – Thick soup of Italian origin
• Spinach soup  – Soup prepared using spinach
• Tomato soup  – Soup made with tomatoes
• Vichyssoise  – Type of soup

By country

Indian vegetable dishes

See also: Indian cuisine and List of Indian dishes

Eggplant and tomato bhurta

Gobi manchurian is an Indian Chinese fried cauliflower food item commonly eaten in India.

• Aloo gobi  – Curry dish with cauliflower and potatoesPages displaying short descriptions of redirect targets
• Aavakaaya  – Variety of pickles prepared using mangoPages displaying short descriptions of redirect targets
• Bharvan mirch  – Dish involving filling the cavities of a bell pepper with other food
• Bhurta  – Fried mixture of mashed vegetables
• Dal  – Dried, split pulses used for cooking
• Gobi manchurian  – Deep-fried savory dish in Indo-Chinese cuisinePages displaying short descriptions of redirect targets ^[5]
• Kosambari  – Seasoned split pulses salad
• Mattar paneer  – Indian cheese and peas dishPages displaying short descriptions of redirect targets
• Pakora  – Spiced fritter originally from the Indian subcontinent
• Poriyal  – Tamil stir-fry
• Sarson da saag  – South Asian dishPages displaying short descriptions of redirect targets
• Tamate ka kut  – Indian tomato dish
• Theeyal  – South Indian roasted coconut stew
• Thoran  – Indian vegetable dish
• Undhiyu  – Gujarati vegetable dish

Pakistani vegetable dishes

Main article: Pakistani vegetable dishes

See also: Pakistani cuisine

• Aloo gobi  – Curry dish with cauliflower and potatoesPages displaying short descriptions of redirect targets
• Baingan  – Plant speciesPages displaying short descriptions of redirect targets
• Bhindi  – Species of edible plantPages displaying short descriptions of redirect targets
• Saag  – Leafy vegetable dish from the Indian subcontinent

See also

• Food portal
• Society portal
• Lists portal

• List of foods
• List of salads
• List of squash and pumpkin dishes
• List of vegetables
• Vegetarian cuisine
• Veggie burger

References

1. Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN   9283230086.
2. Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN   1-86064-603-4, p. 35, 37; Claudia Roden, A Book of Middle Eastern Food, p. 86; Anissa Helou, Oxford Companion to Food , s.v. Lebanon and Syria; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
3. Oxford Companion to Food , s.v. tabbouleh
4. Julia Al Arab - Tabbouleh in Endive Boats recipe
5. Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN   978-0-595-26749-1.

External links

• The Complete Vegetarian Cookbook PDF
• Media related to Vegetable-based food at Wikimedia Commons