3,754 low cholesterol recipes

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Christmas cinnamon ornaments made from applesauce, cinnamon, cloves, nutmeg, and ginger. No-bake scented ornaments air-dried into holiday decorations. Not for eating.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Layered strawberry Jell-O salad with bananas, pineapple, pecans, and a hidden sour cream layer in the middle. A retro Southern potluck classic that sets up beautifully.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

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.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.