775 vegetarian low recipes

Three-ingredient collards and tomatoes wilts fresh collard greens with canned tomatoes and Italian seasoning. A vegan, gluten-free, low-carb side dish or soup, ready in 20 minutes.

Watermelon ice drink blended with crushed ice and garnished with rose geranium leaves. A 2-ingredient frozen watermelon slush with no added sugar, ready in 10 minutes.

Tofu mayonnaise made with soft tofu, nonfat yogurt, Dijon mustard, and garlic blended smooth. A low-fat, vegetarian mayo substitute with only 2 tablespoons of oil.

A scrumptious side dish that has a unique flavor everyone in your family will love.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Very delicious grilled cabbage, almost the best one I have ever tasted.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.