10,000 low cholesterol recipes

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

A delicious and moist bread, it's also full of nutrients. An energized breakfast to start your day.

A fast and simple crockpot recipe that can help you bake frozen bread loaves with no problems at all.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Stuffed baked mushrooms filled with sausage meat, whole wheat breadcrumbs, fried onions, and fresh sage. A savory side dish or starter that bakes in just 20 minutes.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Hearty steak and bean soup loaded with tender beef, white beans, and vegetables in savory tomato broth. Comfort food that fills you up on cold nights.

Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.