4,107 low fat low recipes

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Why not try chocolate at breakfast, this cocoa-date oatmeal is a very good option for breakfast.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

A sweet relish that is made with cranberries, oranges and walnuts. Makes the perfect condiment for burgers and sandwiches!

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Masoor dahl soup with red lentils, turmeric, garlic, and whole peppercorns finished with lemon juice. A simple Indian lentil soup that's vegan, high-fiber, and ready in under an hour.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Four-ingredient no-bake chocolate butterscotch drops with oats and salted peanuts. Melt, stir, drop, and chill. Makes 30 cookies in about 20 minutes.

Fresh summer salad with ripe tomatoes, chickpeas, sweet Vidalia onion, and basil tossed in a tangy Dijon red wine vinegar dressing. No cooking, no oil, ready in 15 minutes flat.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Vegetarian golden split pea and sweet potato soup spiced with cumin, coriander, turmeric, ginger, and jalapeno. Topped with yogurt, lime, and fresh cilantro.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.