594 vegetarian low recipes

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Homemade vegetarian pizza with a quick-rise yeast dough, soy sauce glaze, fresh vegetables, and low-fat mozzarella. Individual-sized rounds bake up golden and crispy.

Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.

Vegetarian saffron paella with arborio rice, tempeh, green olives, capers, peas, and pimentos baked low and slow in the oven. A vegan-friendly Spanish-inspired feast.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Tender steamed broccoli florets draped in a silky homemade Parmesan cream sauce made with low-fat milk. A healthy vegetarian side dish ready in just 20 minutes.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Layered Mexican tortilla casserole with kidney beans, corn, cottage cheese, and cheddar made entirely in the microwave. A low-fat vegetarian enchilada-style bake ready in 30 minutes.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Crisp radish and celery salad with low-calorie French dressing, served chilled on lettuce. A crunchy, diabetic-friendly vegetarian side dish with just four ingredients and zero cooking.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.