List of vegetable dishes

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

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

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. Many vegetable-based dishes exist throughout the world.

Vegetable dishes

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 greens
Confit byaldi – Variation of ratatouille
Crudités – French appetizer consisting of raw vegetables
Ema datshi – A cheese and chili-based dish from Bhutan
Főzelék – Hungarian stew type
Fried cauliflower – Widespread dish in Europe, Middle East, and Asia
Ghormeh sabzi – Iranian herb stew
Goma-ae – Japanese side dish
Green bean casserole – American dish from the 1950s
Guacamole – Mexican avocado-based dip, spread, sauce, or salad
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 dish of pasta and fresh vegetables
Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
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
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 – Chinese dim sum dish
Vegetable chips – Thin bite-sized snack food made from vegetables
Vegetable salad – Vegetable salad made in Israel
Vegetable sandwich – Type of sandwich
Vegetable soup – Type of soup containing vegetables
Vegetable stew – Combination of solid food ingredients

By main ingredient

Eggplant dishes

Baba ghanoush – Levantine dish of cooked aubergine
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 – Typical eggplant dish in many countries

Legume dishes

Baked beans – Cooked beans in 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, and fried beans
Vegetarian chili – Savory American stew with chili peppers and meat

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 – Potato dish native to Spain
Potato chip – Deep-fried or baked thin slice of potato
Potato pancake – Shallow-fried pancakes of grated or ground potato
Potato salad – Salad dish made from boiled potatoes
Rösti – Swiss potato dish
Samosa – Fried or baked pastry with a savoury filling
Spanish omelette – Traditional Spanish dish of egg and potato

By type

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 dish made from boiled potatoes
Salad Niçoise – French salad with anchovies or tuna
Tabbouleh – Levantine dish of parsley and bulgur

Soups

Borscht – Eastern European sour soup
Corn chowder – Creamy corn soup from the United States
French onion soup – Soup based on onions and meat stock or water
Gazpacho – Spanish cold soup dish
Kesäkeitto – Finnish traditional soup
Minestrone – Thick soup of Italian origin
Spinach soup – type of soup
Tomato soup – Soup made with tomatoes
Vichyssoise – Type of soup

By country

Indian vegetable dishes

Aloo gobi – Curry dish with cauliflower and potatoes
Aavakaaya – Variety of pickles prepared using mango
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 cuisine
Kosambari – Seasoned split pulses salad
Mattar paneer – Indian cheese and peas dish
Pakora – Spiced fritter from the middle east and indian subcontinent
Poriyal – Tamil term for fried or sauteed vegetable dish
Sarson da saag – Vegetarian dish from the northern region of the Indian subcontinent
Tamate ka kut
Theeyal – South Indian roasted coconut stew
Thoran – Indian vegetable dish
Undhiyu – Gujarati vegetable dish

Pakistani vegetable dishes

Aloo gobi – Curry dish with cauliflower and potatoes
Baingan – Plant species, Solanum melongena
Bhindi – Species of edible plant
Saag – Leafy vegetable dish from Indian subcontinent

References

^ Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 9283230086.
^ 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
^ Oxford Companion to Food, s.v. tabbouleh
^ Julia Al Arab - Tabbouleh in Endive Boats recipe
^ ^a ^b Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.

External links

Media related to Vegetable-based food at Wikimedia Commons

[iarc-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

[Parida2003-5] Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.