Luscious, Low-Carb Vegetarian Recipes

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

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.

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.

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.

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 powder, lime juice, honey, and cilantro add an unexpected zing to roasted squash in this memorable fall salad.

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.

This hearty country dish from the Provence region of France is an easy mix of Mediterranean vegetables, garlic, and olive oil. Serve it on a bed of roasted spaghetti squash.

Lentils, canned tomatoes, and two bunches of Swiss chard form the base of this healthful, filling, and economical soup.

Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.

This easy, economical egg dish is a great way to feed a group. Switch out the fillings to your heart's content.