511 greek vegetable recipes

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Quick chicken tacos with shredded chicken simmered in green chili salsa, loaded into crispy shells with cheddar, lettuce, tomato, sour cream, and guacamole. Dinner in minutes.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.