30 Low-Calorie Vegetarian Recipes

Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

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Portobello and Chickpea Sheet-Pan Supper

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah

Tofu Stir-Fry with Brussels Sprouts

I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California

Garden Harvest Spaghetti Squash

I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite. —Veronica McCann, Columbus, Ohio

Mushroom and Sweet Potato Potpie

The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark

Squash and Spinach Pierogi Casserole

This spinach pierogi casserole can be spiced to your liking. Once you've mastered the recipe, try using other savory pierogi in place of the potato and cheese version. —Susan Skrtich, Hamilton, Ontario

Easy Vegetable Lasagna

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania

Loaded Mexican Pizza

My husband is a picky eater, but this healthful Mexican-style pizza has such amazing flavor that he actually looks forward to it. Leftovers taste even better the next day. —Mary Barker, Knoxville, Tennessee

Spanakopita Casserole

This traditional Spanakopita Casserole features spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. —Sharon Olney, Galt, California

Zucchini Ricotta Bake

I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many people. It's a little bit lighter than other layered casseroles, making it an amazing choice for anyone trying to eat right. —Eleanor Hauserman, Huntsville, Alabama

Pesto Flatbread

We kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps the pesto flatbread big on taste and convenience. —Taste of Home Test Kitchen

White Bean, Sweet Potato & Pepper Ragout

“I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite.” Heather Savage - Corydon, Indiana

Black Bean and Corn Enchiladas

I created this recipe one night when we were in the mood for enchiladas but didn't want the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! —Nicole Barnett, Northville, Michigan

Southern Okra Bean Stew

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

Artichoke Spinach Lasagna

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

Moroccan Vegetable Stew

This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Zucchini Roll-Ups

We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas

Creamy Pasta Primavera

This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

Penne with Veggies and Black Beans

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana

Cumin Quinoa Patties

This easy to make veggie burger packs an amazing taste, and the crunch from the addition of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must try. Pan-frying adds a perfect crisp that takes it to the next level. The mixture can be made ahead of time, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia

Fiery Stuffed Poblanos

I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas

Stuffed Vegetarian Shells

When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah

Makeover Meatless Lasagna

If you have never tried tofu before, go for it with this recipe. The tofu blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

Pepper Ricotta Primavera

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador

Crispy Baked Tofu

You'll never need another crispy baked tofu recipe! My version is nice and crisp on the outside while remaining super soft on the inside. —Ralph Jones, San Diego, California

Bean Burritos

I always have the ingredients for this cheesy burrito recipe on hand. Cooking the rice and shredding the cheese the night before saves precious minutes at dinnertime. —Beth Osborne Skinner, Bristol, Tennessee

Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania

Slow-Cooker Veggie Lasagna

This veggie-licious alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin

Meatless Chili Mac

I came across this recipe in a newspaper years ago and it’s been a hit at our house ever since. It’s fast and flavorful, and it appeals to all ages. — Cindy Ragan, North Huntingdon, Pennsylvania

Ziti Bake

My children have frowned upon many of my casserole recipes, but they give a cheer when they hear we're having baked ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this recipe got started. No one misses the meat. They even like the leftovers! —Charity Burkholder, Pittsboro, Indiana