4,107 low fat low recipes

Egg-free spinach quiche with a creamy tofu filling, sautéed mushrooms, and fresh basil in a whole wheat crust, topped with overlapping tomato slices. A hearty vegetarian and vegan-friendly main that serves a crowd.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

Homemade onion sandwich buns with sauteed onions, whole wheat flour, maple syrup, and thyme. Hearty, slightly sweet rolls perfect for burgers and pulled pork.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Savory bread machine loaf studded with diced pepperoni and Italian herbs for pizza-flavored bread perfect for sandwiches or snacking

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Tri-color pasta with a simple tomato sauce simmered with garlic and onion, tossed with fresh basil, olive oil, and Parmesan. Italian comfort food from pantry staples.

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.