noun
the act of making vegetables, which normally
taste gross, palatable, and thus less vegetabley.
There are any number of methods of devegification, either based on cooking the yucky tastes out of the vegetables, or overwhelming them with better flavors. These include, but of course, are not limited to dipping in
salad dressings, or melted cheese, slathering them with Cheese Whiz, or peanut
butter, cooking them in
butter, or deep frying them in batter, whatever it takes.
The grosser the vegetable, the harder it is to devegify. Therefore, some vegetables are more or less devegifiable than others.