Type what you have

Ingredients

• ✓ vegetable broth
• spaghetti squash
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ vegetable broth
• apple juice
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ vegetable broth
• peanut oil
• broccolini
• white sugar
• salt
• soy sauce

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add broccolini and stir-fry until green, glossy, and starting to soften, 3 to 5 minutes. Add broth, sugar, and salt; continue to cook until broth has almost completely evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

By barbara

Ingredients

• ✓ vegetable broth
• olive oil
• yellow squash
• zucchini
• baby carrot
• red onion

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.
2. 2 Stir the concentrated broth in the skillet and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ vegetable broth
• olive oil
• savoy cabbage
• mushroom
• cilantro leaf
• salt

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add cabbage and mushrooms; cook and stir until softened, about 5 minutes. Season with cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

By lilifee

Ingredients

• ✓ vegetable broth
• spread
• garlic
• broccoli
• salt
• black pepper

Instructions

1. 1 Heat Country Crock Spread in large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Add broccoli and cook until crisp-tender, 4 to 5 minutes.
2. 2 Add broth and simmer until broccoli is tender, about 5 minutes. Season to taste with salt and pepper.

By Country Crock

Ingredients

• ✓ vegetable broth
• spread
• garlic
• green bean
• salt
• black pepper

Instructions

1. 1 Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add green beans and cook 5 minutes or until tender crisp, stirring occasionally.
2. 2 Add broth and simmer 5 minutes or until green beans are tender. Season to taste with salt and pepper.

By Country Crock

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• pinto bean
• tomato paste
• chili powder

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

By Emma Maher

Ingredients

• ✓ vegetable broth
• butter
• egg noodle
• instant rice
• onion soup mix
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ vegetable broth
• kosher salt
• poultry seasoning
• onion powder
• black pepper
• water
• cranberry juice

Instructions

1. 1 Combine salt, poultry seasoning, onion powder, and black pepper in a large stockpot; pour in vegetable stock, water, and cranberry juice and bring to a boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat; cool to room temperature.
2. 2 Submerge a turkey into cooled brine; refrigerate 12 to 16 hours. Drain turkey; pat dry before roasting according to your recipe's instructions.

By Blair

Ingredients

• ✓ vegetable broth
• sweet potato
• coconut milk
• garlic
• butter
• salt
• black pepper

Instructions

1. 1 Combine sweet potatoes, coconut milk, vegetable broth, garlic, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove pot insert and place on a trivet.
3. 3 Mash sweet potatoes with butter in the pot insert using a potato masher and season with salt and pepper to taste.

By Angela Sackett Superhotmama

Ingredients

• ✓ vegetable broth
• olive oil
• garlic
• shiitake mushroom
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
2. 2 Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

By PINAYCOOK

Ingredients

• ✓ vegetable broth
• butter
• thyme
• salt
• black pepper
• yukon gold potato
• garlic

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
2. 2 Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until slightly golden, about 15 minutes.
4. 4 Flip potatoes over and roast for another 15 minutes.
5. 5 Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

By Fioa

Ingredients

• ✓ vegetable broth
• butter
• garlic
• cauliflower
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot and add garlic. Stir until fragrant, about 30 seconds. Add cauliflower; stir until cauliflower is coated in butter and starting to become tender, about 5 minutes. Add broth. Close and lock the lid. Choose high pressure and set timer for 5 minutes. Allow time for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for about 3 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mash cauliflower using a potato masher or stick blender. Stir in Parmesan cheese. Season with salt and pepper.

By Just Joely

Ingredients

• ✓ vegetable broth
• olive oil
• garlic
• green onion
• asparagus
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat.
2. 2 Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
3. 3 Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
4. 4 Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
5. 5 Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
6. 6 Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

By gonefishn

Ingredients

• ✓ vegetable broth
• all-purpose flour
• vegetable oil
• garlic powder
• soy sauce
• nutritional yeast
• onion powder
• black pepper

Instructions

1. 1 Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

By btnymeg

Ingredients

• ✓ vegetable broth
• butter
• onion
• portobello mushroom
• sour cream
• all-purpose flour
• parsley
• egg noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. 2 At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. 3 In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. 4 Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

By Chordata

Ingredients

• ✓ vegetable broth
• bacon
• red onion
• garlic
• green tomato
• celery salt
• bay leaf
• black pepper

Instructions

1. 1 Place bacon in a stockpot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
2. 2 Add onion and garlic; cook and stir until onion is tender and bacon is crispy, about 5 to 7 minutes.
3. 3 Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

By Ellie

Ingredients

• ✓ vegetable broth
• butter
• shallot
• pointed cabbage
• brown sugar
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
2. 2 Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.

By friederike

Ingredients

• ✓ vegetable broth
• potato
• green bean
• thyme
• black pepper
• vegetarian worcestershire sauce
• cornstarch
• parsley

Instructions

1. 1 In a large skillet over medium-high heat, combine potatoes, green beans, thyme, pepper, Worcestershire sauce, and 3/4 cup broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes.
2. 2 In a small bowl, blend remaining 1/4 cup broth and cornstarch. Stir in parsley; add to the skillet and cook, stirring constantly, until bubbly and thickened.

By Krista B

Ingredients

• ✓ vegetable broth
• butter
• shallot
• all-purpose flour
• milk
• cream cheese
• nutmeg
• black pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
2. 2 Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.

By Marianne

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• quinoa
• lentil
• mushroom
• swiss chard

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. 2 Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

By ASTROPHE

Ingredients

• ✓ vegetable broth
• olive oil
• shallot
• garlic
• red bell pepper
• yellow bell pepper
• quinoa
• parsley

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.
2. 2 Stir in broth and heat to a boil, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in parsley; season if desired.

By Swanson

Ingredients

• ✓ vegetable broth
• chicken breast
• garlic
• carrot
• corn
• rice noodle
• red bell pepper
• basil
• chili pepper flakes

Instructions

1. 1 Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
2. 2 Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

By Islandartist

Ingredients

• ✓ vegetable broth
• red potato
• garlic
• olive oil
• spinach
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
2. 2 When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

By Traci

Ingredients

• ✓ vegetable broth
• olive oil
• mushroom
• onion
• celery
• garlic
• barley
• white bean

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ vegetable broth
• vegetable oil
• mushroom
• all-purpose flour
• salt
• black pepper
• garlic powder
• thyme

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Add mushrooms and sauté until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
2. 2 Bring gravy to a boil. Reduce heat to low, stirring occasionally, and simmer until thickened, about 5 minutes.

By fabeveryday

Ingredients

• ✓ vegetable broth
• pork shoulder
• sherry
• potato
• pearl onion
• mushroom
• rosemary
• black pepper
• salt

Instructions

1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Ingredients

• ✓ vegetable broth
• chicken breast
• cream of mushroom soup
• onion
• butter
• rosemary
• black pepper
• biscuit dough

Instructions

1. 1 Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.
2. 2 Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.

By rosencat

Ingredients

• ✓ vegetable broth
• cooking spray
• garlic
• onion
• kale
• chickpea
• vegetable bouillon
• curry powder
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle