Vegetarian Meals Under 300 Calories
Saran's eye-opening technique here is to pat the tofu dry very briefly, rather than for 20 or 30 minutes. This keeps it moist and creamy inside, and the outside still gets browned. Look for ghee--clarified, toasted butter--at Indian or Asian markets.
Peppered White Bean, Kale, and Egg Stack
Looking for protein? One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.
Grilled Heirloom Tomato and Goat Cheese Pizza
It only takes 15 minutes to get this five-ingredient meatless pizza on the table.
No one will miss the meat in this lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.
Cracker-Thin Pizza with Super-Garlicky Tomato Sauce
To get the dough cracker thin, you have to abandon the rolling pin and tease the dough by hand. The cutting away of excess dough in step 4 helps preserve the round shape: Start with a circle, and end with a circle. You'll have leftover dough, which you can use to make breadsticks.
Farro with Honey-Garlic Roasted Tomatoes
This is a dish that's delicious year-round; cherry and grape tomatoes are sweet in the winter. You can serve as soon as the tomatoes and farro are cooled and combined, but the dish benefits from a couple of hours in the fridge.
Brandade of White Beans with Baby Artichokes
Brandade most often refers to a salt cod puree popular throughout France, but in this vegetarian version, it's a rich puree of beans topped with grilled artichokes.
Sesame Barley with Greens and Teriyaki Tofu
Don't skip the chilling step: It gives flavors time to soak into the barley.
The recipe title is a playful pun, taking its cues from the pronunciation of the star ingredient. Mushrooms and chiles play surprisingly well together, and this peppy concoction highlights the maitake's robust, roast chicken–like flavor.
Chickpea and Vegetable Tagine
This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.
Red Lentil-Rice Cakes with Simple Tomato Salsa
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a satisfying vegetarian entrée and offer a great way to use leftover basmati rice.
Rustic Chard, Potato, and Goat Cheese Tart
Stuffed with savory potatoes, rich goat cheese and fresh rustic chard, this decadent tart is well worth the wait.
Spinach-Feta Calzone Casserole
This updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.
Spaghetti Squash Fritters with Sriracha Mayonnaise
Pair a basic side salad with tasty Spaghetti Squash Fritters with Sriracha Mayonnaise for a simple, flavorful meatless meal.
Red Lentil Burgers
The classic version of these meatless burgers comes from Turkey, where cooked lentils are combined with fine bulgur to make the "meat" for the patties.
Veggie Piglets in Blankets with Dipping Sauce
Use veggie sausage links in this meatless version of pigs in a blanket. With only four ingredients, it’s an easy recipe for the kids to help with.
Eggs with Chickpeas, Spinach, and Tomato
If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.
Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Online reviewers claim that this vegetarian dish is one that they would not hesitate to serve to company. The chunks of butternut squash with the buttery pasta, Asiago cheese and pine nuts make a superb dish.
Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish
The protein-packed tostadas are piled high with veggies, making them very filling despite having very few calories. The radish relish gives a hit of bright crunch to the tostada; sour cream adds a cool, creamy finish.
Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Serve this savory bread pudding with a mixed green salad for a simple and satisfying supper.
These pan-fried delights weigh in at just 104 calories per two fritters, allowing you to choose your side dishes. We suggest brown rice or quinoa and roasted cherry tomatoes.
Baked Eggplant with Savory Cheese Stuffing
Make a satisfying low-calorie vegetarian dinner by stuffing eggplant with tomato, peppers and cheese. Feta cheese adds tang and body to the stuffing.
Summery Stuffed Poblanos
When stuffed with brown rice, veggies, and cheese, poblano peppers make for a hearty vegetarian meal on the grill.
These burritos are so flavorful and simple to make. The spinach-mushroom filling is packed with healthy ingredients, but the ooey-gooey cheese is what sells kids on this combo.
Vegetable Hash with Poached Eggs
A vegetable medley--onions, potatoes, zucchini, yellow squash, green beans, and tomatoes--serves as the base for this colorful meatless main.
Pan-Crisped Tofu with Greens and Peanut Dressing
Pan-fry slices of firm tofu and top with a flavorful mixture of miso, mirin, rice vinegar and fresh ginger. Serve over gourmet salad greens for a colorful and elegant presentation.
This quiche has a cheesy rice crust instead of a pastry crust, so not only is it a hearty meatless main dish, it’s also gluten free.
Meatless Meatballs over Herbed Spaghetti Squash
Reminiscent of classic spaghetti and meatballs, this meatless recipe will please both vegetarians and meat lovers. Spaghetti squash is a low-carb alternative to traditional pasta noodles, while soy meatballs stand in for the beef variety.
Wild Mushroom and Lentil Cottage Pie
The combination of Yukon gold potatoes, mushrooms, soy sauce, and tomato paste provides the hearty flavor and mouth feel that meat often provides in recipes. A light drizzle of truffle oil makes this dish irresistible.
Creamy Polenta with Mushrooms, Chickpeas, and Olives
Look for stone-ground polenta or grits for this dish. Admittedly, they take a bit longer to cook, but the results are worth it, adding a creamier texture and hearty, nutty flavor to the dish.
Flavor tofu with a sweet and savory glaze of rice vinegar, orange juice, soy sauce, sesame oil, and brown sugar. Serve over rice noodles tossed with fresh veggies for a colorful, nutrient-packed meal.
Using a combination of whole eggs and egg whites keeps this cheesy egg dish low in calories. It’s perfect for breakfast, brunch or a light supper.