176 vegetarian low recipes

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Vegetarian recipe is always very strict on the ingredients, this is a typical vegetarian recipe! Very good!

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Indian-style lamb with sweet potatoes is a one-pot braise of minced lamb, garam masala, ginger and garlic simmered with sweet potato and kale. A light, low-fat curry-style dinner in under 30 minutes.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Use a butter substitute and make your toast look vibrant!

Vegetarian spaghetti with mushroom bolognese, shallots, carrot, tomatoes and oregano. Hearty meatless pasta sauce that tastes like the real thing in under 40 minutes.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

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.