511 greek vegetable recipes

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

A no-fuss tamale pie with ground beef, stewed tomatoes, green chiles, mixed vegetables, and cornmeal baked under a blanket of melted cheddar. Weeknight Tex-Mex in one hour.

Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.

Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Stir-fried asparagus with shiitake mushrooms, garlic, and oyster sauce in a light bouillon-cornstarch glaze. A quick Thai-inspired vegetable side dish ready in minutes.

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

Browned SPAM cubes with carrots, green beans, tomatoes, and celery in a thyme-seasoned sauce, topped with sliced potatoes broiled golden. This hearty one-skillet casserole is a complete meal in about an hour.