9 red substitute recipes

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Shrimp tossed in a tangy Creole sauce with tomato puree, Worcestershire, hot sauce, mustard, and a hit of orange juice. Light, bold, and ready in 35 minutes.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!