Vegetarian Recipes (Most Popular)
Incredible Smoothies by Tracy Russell. "Here’s an experimental smoothie I came up with that is made with no sweet fruit. That’s right – no bananas, mangoes or pineapple – just vegetables! I was actually surprised how tasty this was. In fact, I’ve been drinking this savory smoothie (and variations of it) daily for the past two weeks.
Non-sweet fruit and veggies are lower in calories then sweet fruit, so this makes quite a large (42 ounce) smoothie for only 300-400 calories. A smoothie this size isn’t too much for me to drink, but it might be a bit overwhelming if you’re not used to it. If you can’t drink that much all at once, you can cut the recipe in half or make the whole thing and drink half now and half later. Just beware that it’ll be a low calorie smoothie.
This smoothie will provide you with all your vegetable needs for the day and then some!"
This is a wonderful alternative to candied sweet potatoes, and you can change out the spices to whatever you have on hand.
I got this recipe from my sister. Nutritional info includes veggies listed. Not included is the Ranch Dressing packet.
This is a great fall recipe and a nice alternative to arborio. It makes 4 as a side or 2 as a main. It is quite filling though.
A great healthier replacement for Mashed Potatoes.
Adapted from "Vegetarian Supercook" by Rose Elliot
This is a very unique version of the classic pear and blue cheese salad. Because the pears are baked the taste is delicious and refreshing. It's easy, elegant and makes a great dish f or entertaining.
Vegetarian pesto spaghetti - easy to make and healthy! From Vegetarian Times Low-Fat & Fast cookbook, page 42
Kimchi's sour flavor goes away when it's broiled or barbecued. Serve this alongside bulgogi or other Korean barbecued meats. The kimchi gets really sweet and smoky. I can eat the entire pan by myself!
A meatless version of my Jerk Chicken salad. A fruity, refreshing salad with a little bit of a spicy bite.
High in Protein, Calcium, Vitamin C and Omega-3, no bad fats and a boost of fiber
A vegetarian-friendly spaghetti dish that's fun to prepare and loaded with yummy veggies!
This is a version of my favorite bean dip, and it's almost completely fat free!
This dish is similar to eggplant parmesan, but is baked instead of fried. I use a chunky spaghetti sauce to add extra veggies to the mix. I also like to serve it over couscous. It is higher calorie than some of the options on here, but is well-worth it in nutritional value