4,107 low fat low recipes

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Simple Indian curried mushrooms with turmeric, tomatoes, and onion. A quick vegetable side dish with just a handful of ingredients and no cream needed.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.