10 Ways to Eat Veggies That Aren’t Salads

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Did you know that you can make super satisfying fries from more than just golden potatoes? And no, we don’t mean sweet potato fries. Believe it or not, carrots, turnips, eggplants and many more veg can curb fry cravings. Try our clean rendition featuring carrots, parsnips, beets and asparagus coated in crunchy Panko breadcrumbs and paired with a fresh and flavorful herby cashew dip.

From carrots in Vietnamese sandwiches to sauerkraut from Germany, pickled veg are a global staple. Next time you’re firing up the grill for a juicy steak, opt for pickled veggies not as a side but as a nutritious bed for the main course, like we do in our vibrant Vietnamese BanhBanh Mi–Style Steak recipe.

Hot, hearty roasted veggies are a flavorful treat in and of themselves. But if you use veggies as a vessel for dressing, we understand where you’re coming from. That’s why we devised this roasted root veg medley as a base for a herby, zesty pesto that comes together in a pinch.

The best barbecues always feature a colorful collection of mixed grilled vegetables. Cooking on the grill lends an addicting smokiness that enhances the existing flavors of the veggies. Check out this recipe for instructions on the perfect prep and grill guide for bell peppers, eggplants, zucchini, summer squash, corn, onion, asparagus and garlic.

Craving pizza? This vibrant, veg-forward version means you can indulge without compromising your health. The mini bases are sauced up with pesto and loaded with nutritious, antioxidant-rich vegetables like spinach, tomatoes, asparagus and shallots.

This thick, creamy dip has a zip like no other, made with a base of Greek yogurt with zesty lemon, chives, parsley and simple spices that pack a punch. Its starring veg component? Finely chopped kale. You won’t even know you’re spooning vitamin K-rich goodness into your mouth when you dip your pita chips or fresh cut veggies into this herby blend.

The Middle East has truly perfected the art of eating veggies, and the proof is in the Baba Ghanoush, a Levantine staple made of smoky eggplant. In our rendition, we added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a sweet, bright garnish.

Not only is this dish incredibly satiating thanks to the brown rice and chickpeas, it’s also chock full of veggies and dense in nutrients. You can stuff your peppers with the veggies you like best – just ensure they cook down nice and soft for good consistency in every bite. For this recipe, our choice of veggies include celery, carrots, shallots, black olives and sun-dried tomatoes.

Chickpeas have been getting a lot of attention as of late. That’s why we’re turning our attention to its underrated cousin, the navy bean. This protein-rich legume plays the lead role in these flavorful falafels. Like standard falafels, we’re keeping them bite-sized in this recipe, but you can bump it up to burger-size for a proper plant-based patty.

An easy, healthy, dependable weeknight meal, stir-fry will always have your back. Our recipe features everything from beautifully seasoned chicken to mangoes bursting with flavor to crunchy cashews to veggies, of course. Specifically, broccoli, daikon, green onion and carrot.