Type what you have

Ingredients

• ✓ vegetable broth
• peanut oil
• firm tofu
• spring onion
• stir-fry vegetable
• black bean sauce

Instructions

1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• water
• soy sauce
• sesame oil
• ground ginger
• sriracha hot sauce
• soba noodle

Instructions

1. 1 Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.

By Marie Angel Cat

Ingredients

• ✓ vegetable broth
• olive oil
• garlic
• collard green
• soy sauce
• sesame oil

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

By runnerk

Ingredients

• ✓ vegetable broth
• olive oil
• mushroom stem
• mushroom piece
• onion
• soy sauce
• oyster sauce

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion; cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
2. 2 Reduce the heat to low. Cover and cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

By cmscherer

Ingredients

• ✓ vegetable broth
• vegetable oil
• firm tofu
• yellow onion
• panang curry paste
• coconut milk
• potato
• string bean

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

Ingredients

• ✓ vegetable broth
• water
• olive oil
• udon noodle
• carrot
• green bell pepper
• celery
• soy sauce
• green onion

Instructions

1. 1 Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

By Janey Cooks Healthy

Ingredients

• ✓ vegetable broth
• short-grain white rice
• corn
• ginger
• salt
• white pepper
• spring onion
• peanut
• peanut
• sesame oil
• sesame seed
• chili crisp sauce

Instructions

1. 1 Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
2. 2 Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
4. 4 Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• chicken breast
• onion
• oyster sauce
• coconut sugar
• salt
• black pepper
• clove
• ginger
• star anise
• bean sprout
• bok choy
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ vegetable broth
• olive oil
• chicken breast
• monosodium glutamate
• soy sauce
• brown sugar
• lime
• red pepper flakes
• couscous
• cilantro
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add cubed chicken; sprinkle with monosodium glutamate. Cook and stir until juices run clear and chicken is no longer pink inside, 5 to 6 minutes; transfer to a plate.
2. 2 Combine soy sauce, brown sugar, zest of 1 lime, juice of 1 lime, and red pepper flakes in a bowl, stirring until sugar is dissolved; add to hot skillet. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Stir chicken into sauce; cook until sauce glazes chicken, 2 to 3 minutes, stirring often.
3. 3 Bring vegetable broth to a boil in a saucepan. Stir in couscous, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir in cilantro.
4. 4 Arrange couscous on a serving platter; top with chicken and sauce. Squeeze lime wedges over couscous and chicken before serving.

By Grumpy's Honeybunch

Ingredients

• ✓ vegetable broth
• coconut milk
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• turmeric
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ vegetable broth
• rice noodle
• red curry paste
• olive oil
• water
• firm tofu
• carrot
• onion
• coconut milk
• red bell pepper
• soy sauce
• thai sweet chili sauce

Instructions

1. 1 Place rice noodles in a bowl of cold water to soak.
2. 2 Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
3. 3 Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
4. 4 Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

By The Angerers

Ingredients

• ✓ vegetable broth
• tofu
• udon noodle
• oil
• serrano pepper
• ginger root
• carrot
• shiitake mushroom
• bok choy
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• red curry paste
• sriracha sauce
• ginger
• garlic
• sweet potato
• carrot
• kosher salt
• black pepper
• coconut milk

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
2. 2 Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

By Nan

Ingredients

• ✓ vegetable broth
• udon noodle
• firm tofu
• cabbage
• carrot
• sweet red pepper
• scallion
• peanut butter
• brown sugar
• soy sauce
• rice vinegar
• garlic
• ginger
• cayenne pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 3 Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
4. 4 Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

By Elaine A

Ingredients

• ✓ vegetable broth
• beef short rib
• salt
• pepper
• soy sauce
• rice vinegar
• brown sugar
• garlic
• ginger
• red pepper flakes
• olive oil
• sesame oil
• potato starch
• water
• green onion

Instructions

1. 1 Season short ribs with salt and pepper on both sides.
2. 2 Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
3. 3 Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
4. 4 Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
5. 5 Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
6. 6 Pour sauce over short ribs and sprinkle sliced green onions on top.

By Diana71

Ingredients

• ✓ vegetable broth
• cilantro
• black pepper
• salt
• lime
• scallion
• baby bok choy
• snow pea
• mushroom
• zucchini
• water
• red pepper flakes
• ginger
• garlic
• green curry paste
• lemongrass
• coconut oil

Instructions

1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Ingredients

• ✓ vegetable broth
• sesame seed
• broccoli
• brown rice
• cornstarch
• water
• ginger
• sesame oil
• rice vinegar
• soy sauce
• white sugar
• orange zest
• garlic
• red chile
• green onion
• peanut oil
• meatless chicken nugget

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
2. 2 Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
3. 3 While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
4. 4 Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
5. 5 Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
6. 6 Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
7. 7 Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

By Juliana Hale

Ingredients

• ✓ vegetable broth
• salt
• green onion
• sesame oil
• soy sauce
• short-grain brown rice
• ginger
• garlic
• chicken broth
• sugar snap pea
• cabbage
• carrot
• zucchini
• chicken breast
• onion
• red bell pepper
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
2. 2 Add another 2 teaspoons oil to the skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables.
3. 3 Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
4. 4 Add remaining 3 teaspoons oil to the skillet and heat until it shimmers. Add garlic and ginger, cook and stir for 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally for 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• scallion
• cilantro
• salt
• green chile pepper
• mango
• carrot
• celery
• vegetable oil
• cornstarch
• firm tofu
• turmeric
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger
• habanero pepper
• mango
• pineapple

Instructions

1. 1 Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
2. 2 Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3. 3 Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4. 4 Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
5. 5 Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

By Curran

Ingredients

• ✓ vegetable broth
• cilantro
• spinach
• black pepper
• salt
• bay leaf
• ajwain
• soy sauce
• yogurt
• tomato
• mushroom
• green bell pepper
• turmeric
• cumin
• lemongrass
• ginger root
• garlic
• green chile pepper
• onion
• mustard oil
• egg noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
2. 2 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
3. 3 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

By Joy Atkinson

Ingredients

• ✓ vegetable broth
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• soy sauce
• bean sprout
• egg
• sesame oil
• white pepper
• broccoli
• water chestnut
• snow pea
• carrot
• pea
• garlic
• green onion
• mushroom
• peanut oil
• brown rice
• chicken breast
• rice vinegar
• cornstarch
• egg

Instructions

1. 1 Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
2. 2 Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
4. 4 Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
6. 6 Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• lime
• mint
• cilantro
• basil
• green onion
• bean sprout
• garlic
• soy sauce
• shrimp
• rice noodle
• star anise
• cinnamon stick
• black pepper
• garlic
• brown sugar
• rice vinegar
• ground ginger
• fish sauce
• soy sauce
• shallot
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
2. 2 Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
3. 3 While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
4. 4 Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

By Mindy

Ingredients

• ✓ vegetable broth
• paprika
• cilantro
• peanut
• vegetable oil
• zucchini
• mushroom
• baby corn
• water chestnut
• snow pea
• carrot
• broccoli
• vegetable oil
• black pepper
• salt
• ginger
• coriander
• red pepper flakes
• sesame oil
• garlic powder
• hot chile paste
• tamarind paste
• onion powder
• cilantro
• peanut butter
• rice wine vinegar
• soy sauce
• brown sugar
• vegetable oil
• pad thai rice noodle

Instructions

1. 1 Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
2. 2 Drain rice noodles and set aside.
3. 3 Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
4. 4 Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
5. 5 Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
6. 6 Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
7. 7 Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
8. 8 Remove the wok from heat and pour the sauce over vegetables and rice noodles.
9. 9 Toss to fully coat the vegetables and rice noodles with sauce.
10. 10 Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

By Nicole

Ingredients

• ✓ vegetable broth
• turnip
• butter
• sugar

Instructions

1. 1 Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• cheese-filled tortellini
• cream cheese
• spinach
• crimini mushroom

Instructions

1. 1 Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By limetango

Ingredients

• ✓ vegetable broth
• long grain rice
• olive oil
• onion
• black-eyed pea
• cajun seasoning

Instructions

1. 1 Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a pot over medium-high heat. Sauté onion in hot oil until translucent, 5 to 7 minutes. Stir cooked rice, black-eyed peas, and Cajun seasoning into onion.
3. 3 Cover the pot with a lid and cook until flavors blend, about 10 minutes.

By plasticmsg

Ingredients

• ✓ vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• plain greek yogurt
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• raspberry
• raspberry jam
• red wine vinegar
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ vegetable broth
• potato
• water
• garlic
• rice milk

Instructions

1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin