Everyday Veggie Recipes

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Everyday Veggie Recipes

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Simple, delicious vegetarian and vegan recipes for everyday life. 🥕🌿 Easy meals, cozy favorites, and fresh inspiration from The Veggie Home.

11/03/2026

Apple and Cheddar Savory Hand Pies

Ingredients:
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225 g) cold butter, cubed
- 6 to 8 tablespoons ice water
- 2 medium apples, peeled and finely diced
- 1 tablespoon butter
- 1/2 small yellow onion, finely diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese
- 1 egg, beaten, for brushing
- Black pepper, to taste

Instructions:
1. For the dough, mix the flour and salt in a large bowl. Rub in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces.
2. Add the ice water a tablespoon at a time until the dough just comes together. Divide into two discs, wrap, and chill for 1 hour.
3. Melt 1 tablespoon of butter in a skillet over medium heat. Cook the onion for 3 minutes, then add the apples and thyme and cook for 5 to 6 minutes until the apples are tender but still hold their shape. Stir in the Dijon mustard and pepper and let cool completely.
4. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
5. Roll out one dough disc to 1/8 inch thick and cut it into 4-inch circles. Repeat with the second disc.
6. Place a spoonful of the apple mixture and a sprinkle of cheddar on one half of each circle, leaving a border.
7. Brush the edges with the beaten egg, fold the dough over, and press the edges with a fork to seal.
8. Place the hand pies on the baking sheets, brush the tops with egg, and cut a small slit in each.
9. Bake for 22 to 25 minutes, until deep golden brown.
10. Cool for 10 minutes before serving.

11/02/2026

Eggplant and White Bean Tomato Skillet

Ingredients:
- 1 large eggplant, cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 cup (120 ml) vegetable broth
- 1 tablespoon red w**e vinegar
- 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
- Fresh parsley, for serving

Instructions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant in a single layer and cook for 8 to 10 minutes, stirring now and then, until golden and soft. Move it to a plate.
2. Add the remaining tablespoon of olive oil, the onion, and the bell pepper to the same skillet. Cook for 6 minutes until soft.
3. Add the garlic, smoked paprika, and oregano and cook for 1 minute.
4. Pour in the diced tomatoes with their juice and the vegetable broth. Simmer for 8 minutes.
5. Return the eggplant to the skillet, add the white beans, and simmer for 8 to 10 minutes, until the eggplant is very tender and the sauce is thick.
6. Stir in the red w**e vinegar and season with salt and pepper.
7. Top with crumbled feta and fresh parsley and serve warm, straight from the skillet.

11/02/2026

Roasted Garlic and Cheddar Hasselback Potatoes

Ingredients:
- 6 medium Yukon Gold potatoes, scrubbed
- 1 whole head of garlic
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped

Instructions:
1. Preheat the oven to 425°F (220°C). Cut the top off the garlic head, drizzle with 1 teaspoon of the olive oil, and wrap in foil. Place on a baking sheet and roast for 35 to 40 minutes until soft.
2. While the garlic roasts, place a potato between two wooden spoons so the spoons act as guards. Slice the potato crosswise about 1/8 inch apart, cutting almost to the bottom but not through. Repeat with all potatoes.
3. Squeeze the roasted garlic cloves into a small bowl and mash with the melted butter, remaining olive oil, thyme, salt, and pepper.
4. Place the potatoes in a baking dish and gently brush the garlic butter over the tops, working it between the slices.
5. Roast the potatoes for 45 minutes, brushing with any extra garlic butter halfway through, until the edges are crispy and a knife slides in easily.
6. Sprinkle the cheddar between and over the potatoes and return to the oven for 5 to 7 minutes until melted and golden.
7. Garnish with chives and serve hot.

11/02/2026

Creamy Carrot and Ginger Soup with Toasted Pepitas

Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 lb (900 g) carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground cumin
- 4 cups (950 ml) vegetable broth
- 1/2 cup (120 ml) heavy cream or coconut milk
- 1 tablespoon lemon juice
- 1/4 cup pepitas (pumpkin seeds)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, for serving

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic, ginger, and cumin and cook for 1 minute until fragrant.
3. Add the carrots and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 20 to 25 minutes, until the carrots are very tender.
4. While the soup simmers, toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until they pop and turn golden.
5. Blend the soup with an immersion blender, or in batches in a regular blender, until completely smooth. If using a regular blender, let the soup cool slightly and vent the lid.
6. Return the soup to the pot, stir in the cream and lemon juice, and season with salt and pepper. Warm gently for 2 minutes without boiling.
7. Ladle into bowls and top with the toasted pepitas, a swirl of cream, and fresh herbs.

11/02/2026

Crispy Parmesan Cauliflower Bites with Lemon Dip

Ingredients:
- 1 large head of cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 3/4 cup (45 g) panko breadcrumbs
- 1/2 cup grated vegetarian hard Italian-style cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- 1 tablespoon fresh chives, chopped

Instructions:
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Brush the paper with 1 tablespoon of the olive oil.
2. In a shallow dish, mix the panko, grated cheese, garlic powder, smoked paprika, and salt. Drizzle in the remaining olive oil and stir.
3. Dip each cauliflower floret in the beaten eggs, letting the extra drip off, then roll it in the breadcrumb mixture, pressing so it sticks.
4. Place the coated florets on the baking sheet with space between them.
5. Bake for 20 to 25 minutes, turning once halfway through, until deep golden and crispy outside and tender inside.
6. For the dip, stir together the Greek yogurt, mayonnaise, lemon juice, lemon zest, garlic, chives, and a pinch of salt.
7. Serve the bites hot with the lemon dip.

11/02/2026

Cottage Cheese and Spinach Stuffed Shells

Ingredients:
- 24 jumbo pasta shells
- 10 oz (280 g) frozen chopped spinach, thawed
- 2 cups (450 g) cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated vegetarian hard Italian-style cheese
- 1 egg
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups (600 ml) marinara sauce
- Salt and black pepper, to taste
- Fresh parsley, for serving

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo shells in salted boiling water for 2 minutes less than the package directions. Drain and let cool on a tray.
3. Squeeze the thawed spinach in a clean kitchen towel to remove as much water as possible.
4. In a large bowl, mix the spinach, cottage cheese, half of the mozzarella, the grated cheese, egg, garlic, basil, nutmeg, salt, and pepper until well combined.
5. Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish.
6. Fill each shell with about 2 tablespoons of the cheese mixture and place the shells open side up in the dish.
7. Pour the remaining marinara sauce over and around the shells and sprinkle with the remaining mozzarella.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until bubbly and lightly golden.
9. Rest for 5 minutes and sprinkle with fresh parsley.

11/02/2026

Baked Gnocchi with Tomato, Spinach, and Mozzarella

Ingredients:
- 1 package (16 oz / 450 g) potato gnocchi
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 5 oz (140 g) fresh spinach
- 1/4 cup (60 ml) heavy cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated vegetarian hard Italian-style cheese
- Salt and black pepper, to taste
- Fresh basil, for serving

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Cook the onion for 5 minutes, add the garlic, and cook for 1 minute.
3. Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
4. Stir in the spinach until wilted, then add the cream and half of the mozzarella.
5. Add the uncooked gnocchi directly to the sauce and stir to coat.
6. Sprinkle the remaining mozzarella and the grated cheese over the top.
7. Bake uncovered for 20 to 25 minutes, until the gnocchi are tender and the cheese is golden and bubbly.
8. Let cool for 5 minutes and top with fresh basil before serving.

11/01/2026

Rustic Mushroom and Leek Galette

Ingredients:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold butter, cubed
- 4 to 5 tablespoons ice water
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, sliced
- 10 oz (280 g) mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 3/4 cup (180 g) ricotta cheese
- 3/4 cup shredded Gruyere-style vegetarian cheese
- 1 egg, beaten, for brushing
- Salt and black pepper, to taste

Instructions:
1. For the dough, mix the flour and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces.
2. Add the ice water one tablespoon at a time, mixing until the dough just holds together. Shape into a disc, wrap, and chill for 30 minutes.
3. Heat the olive oil in a large skillet over medium heat. Cook the leeks for 5 minutes until soft.
4. Add the mushrooms and cook for 7 to 8 minutes until golden and the liquid has evaporated. Add the garlic and thyme and cook for 1 minute. Season with salt and pepper and let cool slightly.
5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Roll the dough into a 12-inch circle on a lightly floured surface and transfer it to the baking sheet.
7. Spread the ricotta over the dough, leaving a 2-inch border. Top with half of the Gruyere-style cheese, the mushroom mixture, and the remaining cheese.
8. Fold the edges of the dough up and over the filling, pleating as you go. Brush the dough with the beaten egg.
9. Bake for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling.
10. Let cool for 10 minutes before slicing.

11/01/2026

Sweet Corn and Zucchini Fritters with Herbed Yogurt

Ingredients:
- 2 medium zucchini, grated
- 1 1/2 cups sweet corn kernels (fresh or thawed frozen)
- 1/2 teaspoon salt, plus more for the zucchini
- 2 eggs
- 3/4 cup (95 g) all-purpose flour
- 1/2 teaspoon baking powder
- 3 green onions, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Olive oil, for frying
- 3/4 cup (180 g) plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, grated

Instructions:
1. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out as much liquid as you can using a clean kitchen towel.
2. For the herbed yogurt, mix the Greek yogurt, dill, chives, lemon juice, garlic, and a pinch of salt in a small bowl. Refrigerate until serving.
3. In a large bowl, beat the eggs. Stir in the flour, baking powder, 1/2 teaspoon salt, smoked paprika, and pepper until just combined.
4. Fold in the zucchini, corn, green onions, and cheddar.
5. Heat a thin layer of olive oil in a large skillet over medium heat.
6. Drop heaping spoonfuls of batter into the skillet and flatten slightly with the back of the spoon. Cook in batches for 3 to 4 minutes per side, until deep golden and cooked through.
7. Drain on paper towels and serve warm with the herbed yogurt.

11/01/2026

Tomato Basil White Bean Gratin

Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
- 1 can (14.5 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) vegetable broth
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves, torn
- 3/4 cup (45 g) breadcrumbs
- 1/3 cup grated vegetarian hard Italian-style cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil, for the topping
- Salt and black pepper, to taste

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
3. Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper. Simmer for 8 minutes until slightly thickened.
4. Stir in the white beans and half of the torn basil. Cook for 3 minutes so the beans absorb the flavors.
5. Sprinkle the mozzarella evenly over the beans.
6. In a small bowl, mix the breadcrumbs, grated cheese, and 1 tablespoon of olive oil. Scatter the mixture over the mozzarella.
7. Bake for 15 to 20 minutes, until the top is golden and the sauce is bubbling at the edges.
8. Rest for 5 minutes, then top with the remaining basil and serve.

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295 Wilson Street
Los Angeles, CA
90017

Website

http://theveggiehome.com/

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