228 vegetarian low recipes

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Frittata is great for breakfast, it loads with all kinds of nutrition, and it is so flexible, you can add any your favorite vegetables, or some shredded chicken or bacon bits. In this recipe, using spinach, sweet red bell pepper and marjoram gives the frittata delicious flavor and lots of health benefits.

Fresh grated zucchini and dills bring the frittata very fresh taste, creamy goat cheese adds the extra creaminess and smooth, excellent breakfast for starting a day!

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.