775 vegetarian low recipes

Light lasagna roll-ups filled with part-skim ricotta, broccoli, spinach, and scallions, topped with tomato sauce and melted mozzarella. A low-fat vegetarian twist.

High-protein vegetarian spinach and cheese squares baked with eggs, cottage cheese, sharp cheddar, and whole-wheat flour. One bowl, six ingredients, naturally low-carb.

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.

Easy sweet potatoes and broccoli is a 5-ingredient gluten-free vegetarian side: diced sweet potato steamed with broccoli, tossed with low-fat cottage cheese and toasted sesame seeds.

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.