775 vegetarian low recipes

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Grilled tofu steaks marinated in cilantro, lemon, ginger, garlic, and chili, served with a fresh pineapple-jalapeño salsa. A vegetarian main that hits sweet, spicy, and smoky in one bite.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

No-cook tofu cheesecake with a Grape-Nuts crust sweetened by apple juice concentrate and honey-vanilla filling. Dairy-free, vegetarian, and richer the longer it chills.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Gluten free apricot cucumber soup blends dried apricots with curried cucumber and orange for a chilled or warm vegan starter. Pumpkin seeds on top add bite to a smooth, naturally sweet bowl.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Very beautiful recipe, these beans are cooked very tasty!

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.

This is a great recipe- very light and a great dish for a veggie night!

An easy way to make this healthy fiesta beans, and these beans are very tasty, every ingredients in this recipe is good, so you can imagine how healthy it is!