If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

1. Vegetable Chowder

• 1/2 cup of chopped red bell pepper
• 1/2 cup of chopped onion
• 1/4 cup of margarine
• 1 cup of chopped celery
• 1 cup of cauliflower, chopped
• 1 cup of diced carrots
• 1 cup of fresh chopped broccoli
• 3 cups of water
• 3 cubes of chicken bouillon
• 1/2 cup of all-purpose flour
• 1 tablespoon of chopped fresh parsley
• 3 cups of shredded Cheddar cheese
• salt to taste
• ground black pepper to taste
• 1 1/2 cups of milk

1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
4. Just before serving, stir in the cheese until melted.

2. Vegetable Slaw

• 3 cups of shredded cabbage
• 5 plum tomatoes, seeded, chopped
• 1 cup of fresh broccoli florets, cut into small pieces
• 1 cup of cauliflower, cut into small pieces
• 1/2 cup of chopped red onion
• 1/2 cup of fat-free sour cream
• 1/4 cup of reduced-fat mayonnaise
• 1 tablespoon of cider vinegar
• 3/4 teaspoon of salt
• 1/4 teaspoon of pepper

1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
3. Cover and refrigerate until chilled.

3. Vegetable Focaccia

• 2 cups of bread flour
• 1 package of quick-rise yeast
• 1 teaspoon of salt
• 1 cup of warm water (120 to 130 degrees F)
• 1 tablespoon of olive or canola oil

• 3 plum tomatoes, chopped
• 5 medium fresh mushrooms, sliced
• 1/2 cup of chopped green pepper
• 1/2 cup of sliced ripe olives
• 1/4 cup of chopped onion
• 3 tablespoons of olive or canola oil
• 2 teaspoons of red wine vinegar or cider vinegar
• 3/4 teaspoon of salt
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of pepper
• 2 teaspoons if cornmeal

1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
4. Cover with vegetable mixture.
5. Bake 8-10 minutes longer or until edges of crust are golden.

4. Roasted Vegetables