This simple recipe is a clever way to stop any of those vegetable odds and ends going to waste. Use the stock to make a ramen, soup or stew.

This vibrant and green pea and kale soup is ideal for cold weather and makes for an easy dinner that goes well with roasted ...

Homemade vegetable stock is rich in nutrients and flavor. It’s a great way to use up vegetable scraps and create a versatile ...

Don't miss out on all your favorite holiday dishes just because there's no turkey! These vegetarian Thanksgiving recipes ...

The goal with this vegetarian ramen recipe was to achieve a tonkotsu-like broth minus the meat. To get there, we built our vegetable stock from the ground up with charred green onions, deeply ...

Bake for 45 to 50 minutes, or until fork-tender. 2. Meanwhile, cook the quinoa in the vegetable broth according to package directions; set aside. 3. When the squash is done, heat 2 tablespoons ...