Luscious, Low-Carb Vegetarian Recipes
Squash Hash with Kale and Baked Eggs
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Vegetarian Black-Bean Chili
Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal. Serve with a selection of garnishes such as chopped tomatoes, shredded cheese, sour cream, and cilantro.
Kale Slaw with Red Cabbage and Carrots
This tangy kale-and-cabbage slaw gets ample protein (and healthy fats) from a trio of seeds: sunflower, pumpkin, and hemp. The last tops the list of nuts and seeds as a source of complete protein.
Spicy Zucchini Frittata
No hot sauce is required for this lively Southwestern take on the Italian favorite. Corn kernels add sweetness, and if you prefer less heat, remove the seeds and membrane from the jalapeno.
Chickpea and Butternut Squash Stew
This North African-inspired chickpea and butternut squash stew gets incredible flavor from homemade harissa.
Eggplant Parmesan has a reputation for being heavy, but we keep things light here by baking the eggplant slices. This casserole can be frozen for up to three months.
Chili-Lime Roasted Butternut Salad
Chili powder, lime juice, honey, and cilantro add an unexpected zing to roasted squash in this memorable fall salad.
Creamy Broccoli-White Bean Soup
It’s the garnishes -- shaved cheese, toasted pine nuts, and a few bright-green broccoli florets -- that make this understated vegetable soup feel extra special.
Lentil and Swiss Chard Soup
Lentils, canned tomatoes, and two bunches of Swiss chard form the base of this healthful, filling, and economical soup.
Harvest Vegetable Galette with Greens and Goat Cheese
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Tomato, Scallion, and Cheddar Frittata
This easy, economical egg dish is a great way to feed a group. Switch out the fillings to your heart's content.