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Low-Calorie

Mushroom Lovers’ Pie

Forget casseroles! Condensed cream of mushroom soup gets an elegant makeover in this easy-to-assemble pie. If you’re looking to get ahead and save money, buy sliced and boxed mushrooms when they go on sale; then make the filling, freeze it, and whip up the quiche when you’re ready.

Flamiche

Sautéed leeks star in this traditional tart from the Picardy region in northern France.

Spinach and Sun-Dried Tomato Pie

Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.

Butternut Squash Tarte Tatin

The gorgeous look of this pie comes from baking it upside down with the roasted squash on the bottom and the crust on top, then flipping it over to serve. It is seasoned with za’atar, a Middle Eastern spice mixture made with sesame seeds and ground dried thyme and sumac. If you can’t find za’atar, you can sprinkle the squash with dried thyme and sesame seeds.

Carrot and Parsnip Slaw

When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!

Cheddar–Butternut Squash Gratin

Made with squash, leeks, onions, and a little cheese, this simple dish masquerades as complex and rich. Any winter squash will work in this recipe, as will pumpkin.

Seared French Beans with Shallots and Hazelnut Picada

Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.

Brussels Sprouts with Kimchi

Chef Jason Sellers of Plant in Asheville, N.C. says “At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up. "This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread."

Spicy Beet Slaw

A hot-and-spicy grated slaw will play off the blander, richer flavors of a holiday meal. For extra color, make the slaw with candy cane or yellow beets.

Pomegranate-and-Beet Compote

This vibrant compote, which falls somewhere between a condiment and a side dish, will bring a touch of earthy sweetness to your holiday table.

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