125 steamed vegetable recipes

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Vegetable baked fish sandwiches a fillet between layers of sliced zucchini, peppers, tomato, and onion, baked together so the vegetables steam the fish into flaky tenderness.

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.

A quick warm herb butter dip: melted butter stirred with fresh herbs for dunking seafood, bread or steamed vegetables. Five minutes to a simple, savory dipping butter.