Vegetarian Low-Calorie Italian Recipes | Vegetarian Times Skip to main content

Low-Calorie Italian

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Kale, Caramelized Onion, and Parmesan Pizza

Grad school student Ben Dixon makes this kale pizza every Sunday night for his family and his dog (“He seems to like it especially!”) while listening to A Prairie Home Companion on the radio. Dixon recommends cooking the crust on a pizza stone before adding the toppings. “This will make sure all of the crust is crisp and the pizza firm. Also drizzle plenty of olive oil over the whole pie before baking.”

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Italian Tempeh Sandwich

Carrie Guilfoil, of Lockport, Ill., whipped up this juicy veg version of an Italian steak sandwich for her brown-bag lunch: “After everyone—even carnivores—picked at my sandwich and commented on how good it smelled, I realized I should submit the recipe!”

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Pesto-Scrambled Tofu with Mushrooms and Tomatoes

A taste of Italy! This recipe was developed using pesto paste that comes in a tube and happens to be vegan. It’s a great ingredient to keep on hand, because it stays fresh in the fridge for a long time.

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Garlic Knot Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

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Tuscan Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

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Gluten-Free Pizza Crust

Because this dough is very soft, it’s spread in a lightly greased pan before it rises rather than after. The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

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Gnocchi, Lentil, and 
Escarole Soup

Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace 
it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose 
a vegan pesto to make the soup vegan.

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Golden Caponata

Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.

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Grilled Eggplant Involtini

Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.

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Italian Stuffed Peppers

Lillian Kayte, a retired food writer from Gainesville, Fla., used to develop recipes for VT (such as her famous Thanksgiving No-Turkey ‘Turkey’, featured in November 1995). We were stoked when she recently shared this recipe for stuffed peppers, which makes great finger food at parties.

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Stracciatella

A traditional Roman soup, stracciatella comes from the Italian word stracciato, which means “to tear up” and refers to the torn look of the egg strands laced throughout the soup. If you can’t find escarole, substitute frisée, spinach, or Swiss chard leaves.

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