Vegetarian Meals Recipes (Most Popular)
This recipes makes 14 4" waffles so each waffle if 96 calories. Add flavor with fresh strawberries and cool whip free for only a few more calories.
Hot and nutritious veggie comfort food. Add a bit of mozzerella, parmesan, or both for some cheesy goodness.
No eggs and no milk in this recipe. Feel free to replace Splenda with another sweetener. One tablespoon of sugar, honey or molasses is required and cannot be replaced.
This awesome chili is vegetarian, or vegan if you don't garnish with goat cheese. Its also gluten-free and healthy!
This is a great low-cal, low-fat party snack.
You can choose different tortilla flavors to vary the taste.
The filling mixture also makes a great dip for chips or veggies.
A food processor is helpful with this recipe, but not necessary.
This is delicious. After you make it the first time, you may decide to make it in large batches. Make sure you have a BIG pot if you do. I buy a #10 can of tomato sauce (106 ounces), which makes enough for 26 pizzas. I freeze small batches of 1 or 2 pizzas worth in ziplock sandwich baggies. When you make that big a batch, the oil is 1.5 cups, the butter is 1 cup + 5 tbsp; the onions is 6.5 cups; the garlic is 13 cloves; the tomato sauce is a #10 can, or 106 ounces; the tomato paste is 13 6 ounce cans (or try to find a similar amount out of a #10 can if you can freeze the leftover); the parmesan cheese is 1.5 cups plus 2 tbsp; the dried basil is 1/4 cup, the oregano is 1/8th cup; the salt is 2 tbsp; sugar is 3 tbsp; pepper is 1 tbsp; fennel seed is 1/4 cup.
This is great for 2 people or makes 2 meals for one. Just add your fruit and you have a complete meal!!!
I got this off of Oprah.com Recipe created by Jamie Oliver
If you have a houseful of picky eaters, this simple pasta dish just might satisfy the whole gang!
Great for breakfast, lunch or dinner! Very flavorful and easy to make
This is a stovetop recipe adapted for the slow-cooker. Its a flavorful, hearty yet light, delicious meal great for dipping French bread in.
Eggplant, zucchini, red, onion, yellow and green peppers with olive oil and garlic cloves. All roasted for 45 minutes at 350 degrees.
My first attempt at a completely vegan meal. I live in a meat-and-potatoes household, but this went over surprisingly well. Low calorie and packed with good vitamins and fiber, this soup is filling on its own and does not require any grains or meat to be satisfying. This has quickly become one of my favorite "diet" soups because of how tasty, filling, and low-cal it is. I can eat until I'm full, and not feel guilty!