4,182 carne recipes

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

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.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.