Green beans

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best.

Crisp-tender green beans add body to this Greek-style salad.

Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice.

Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk.

Stave off cravings for crunchy, salty fried foods with these oven-fried vegetables.

Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.

The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers.

Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice.

These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.

Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.

You can use any type of miso paste for this soup. Red miso offers the strongest flavor. For milder results, try white miso.