308 greek vegetable recipes

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.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

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.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Spicy Lentil and Pepper Sauce for Pasta or Rice recipe

Flaky Southwestern biscuits loaded with diced green chiles and sharp cheddar cheese. Golden, buttery, and ready in 45 minutes from scratch.

Quick microwave vegetable bake with scalloped potatoes, zucchini, tomatoes, and green pepper in a creamy vegetable juice sauce. A 30-minute side dish with zero oven time.

A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.

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.

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.

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.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.