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

Low-Calorie

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Somen Lo Mein

30 minutes or fewer

Somen noodles are very thin noodles sold in Asian markets, natural food stores, and in the ethnic section of many supermarkets. If somen noodles are unavailable, substitute angel hair pasta.

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Eggplant, Tomato and Onion Gratin

Asian eggplants are slender and elongated. The Japanese variety is dark purple while a Chinese variety, Asian Bride, is pale lavender. Roasting, baking or grilling eggplant before adding it to a sauté keeps it from getting too oily.

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Tangy Horseradish Pea Purée

The English love their peas, and purées like this one are all the rage in the British Isles as chefs give pub grub a gourmet makeover. Try serving this recipe—or a simple pea purée with butter and milk—as a lighter, more healthful alternative to mashed potatoes.

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Tempeh-Asparagus Stir-Fry

Fermented black soybeans, also called salted black beans, are sold in small plastic bags in the Asian section of many supermarkets. If you can’t find them, substitute 2 Tbs. prepared black bean sauce and decrease soy sauce to 1 Tbs.

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Ginger Thins

Ginger is a flavor that African slaves brought with them to the New World and integrated into typically European desserts like spice cakes and cookies. Crystallized or candied ginger gives these thins an extra kick.

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Egg Salad Wrap with Asparagus and Red Onion

Doctoring up prepared egg salad with a little extra onion and spice, then serving it in a wrap with asparagus instead of lettuce turns a common sandwich into a signature dish. You can cut the wrap into small rounds and serve as an hors d’oeuvre at a picnic or cookout.

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