244 reggie recipes

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Two-ingredient spicy Italian dressing made by mixing picante sauce with Italian dressing. Use it on salads, as a veggie marinade, or tossed with shrimp. Ready in 10 minutes, makes 3/4 cup.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

Creamy dairy-free yogurt sauce blended from soft tofu, lemon, and Dijon mustard in just 5 minutes. Drizzle it on falafel, toss it with grain bowls, or use it as a tangy veggie dip.

Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.

Stir-fried beef strips with broccoli, snow peas, mushrooms, and carrots in a soy-cornstarch glaze, stuffed into warm pita pockets. A low-calorie steak and veggie stir-fry you can eat with your hands.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Your family will never know it's tofu in this healthy scramble loaded with veggies with lots of taste such to satisfy. Low in cholesterol and fat and this quick and easy to make one pan meal.

Smooth, creamy avocado and raisin dip blended with lime juice in just 5 minutes. The raisins add a sweet chewiness that makes this a surprising twist on guacamole. Scoop it up with chips, crackers, or raw veggies.

Creamy vegan tempeh party spread with tahini, black olives, cumin, and turmeric, shaped into a ball and served with crackers or veggies. A high-protein, make-ahead appetizer that's a plant-based spin on a cheese ball.

A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.

Italian raisin bread for the bread machine: a savory-sweet loaf with golden raisins, pine nuts and fresh rosemary baked right into a soft eggy crumb. Drop in, hit start, add raisins on the beep.