10 Delicious Low Fat Vegan Recipes to Try Today

Looking for delicious vegan low-fat recipes? You’ve come to the right place! These dishes are not only healthy and light but also packed with flavor and nutrients. Dive into a world of easy-to-make recipes that keep your taste buds satisfied while supporting your health goals.

Baked Spaghetti Squash with Marinara

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Baked spaghetti squash with marinara is a delightful, low-fat vegan dish that packs a punch in flavor while being easy to prepare. This recipe transforms the squash into a pasta-like texture that pairs wonderfully with marinara sauce, making it a satisfying meal without the extra calories.

Simply roast the spaghetti squash, scrape out the strands, and mix with your favorite marinara sauce. It’s a heart-healthy option that’s perfect for any night of the week. Plus, it’s gluten-free and the whole family will enjoy it!

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides and season with garlic powder, onion powder, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 40-45 minutes, or until tender.
4. Once cooked, use a fork to scrape the flesh of the squash into strands. Place the strands in a bowl and mix with marinara sauce.
5. Serve warm, garnished with fresh parsley. Enjoy your healthy and delicious meal!

Chickpea Salad with Lemon Dressing

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This Chickpea Salad with Lemon Dressing is a refreshing and nutritious option perfect for lunch or as a side dish. The combination of crunchy cucumbers, zesty lemon, and hearty chickpeas creates a delightful flavor that’s both satisfying and light.

Not only is this salad simple to whip up, but it’s also packed with plant-based protein and fiber, making it a great choice for anyone seeking a vegan, low-fat meal. Plus, the vibrant colors make it as appealing to the eye as it is to the palate!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let it sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Cucumber and Tomato Salad with Balsamic Vinegar

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This Cucumber and Tomato Salad is a refreshing delight that bursts with flavors. The crispness of the cucumbers pairs perfectly with the juicy tomatoes, making it light and satisfying. Drizzled with balsamic vinegar, it adds a tangy sweetness that enhances the freshness of the vegetables.

This salad is incredibly simple to make, requiring just a few ingredients and minimal prep time. It’s perfect for a quick lunch or as a side dish at dinner. You’ll love how vibrant and healthy it feels!

Ingredients

• 2 large cucumbers, sliced
• 3 ripe tomatoes, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cucumbers and tomatoes.
2. Add the chopped parsley, olive oil, balsamic vinegar, salt, and pepper.
3. Toss the salad gently until well mixed.
4. Let it sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Sweet Potato and Black Bean Tacos

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These sweet potato and black bean tacos are a delicious and healthy option for any meal. The combination of roasted sweet potatoes and protein-rich black beans creates a satisfying and flavorful filling that pairs perfectly with fresh toppings.

Making these tacos is simple and quick, perfect for a weeknight dinner or a casual get-together with friends. The sweetness of the potatoes combined with the savory black beans provides a delightful taste that everyone will love.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1 avocado, sliced
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender.
2. In a pot, heat the black beans over medium heat until warmed. Season with a pinch of salt and pepper.
3. Warm the corn tortillas in a skillet for about 30 seconds on each side.
4. Assemble the tacos: layer the roasted sweet potatoes and black beans on each tortilla. Top with diced tomatoes, avocado slices, and cilantro.
5. Serve with lime wedges on the side for a fresh squeeze of juice.

Curried Lentil and Vegetable Stew

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This curried lentil and vegetable stew is a delightful and nutritious dish that warms the heart and pleases the palate. Bursting with a medley of vibrant vegetables and protein-rich lentils, it offers a satisfying blend of flavors that is both hearty and healthy. The gentle spices create a comforting aroma, making it perfect for cozy evenings or a quick meal on busy days.

Not only is this stew simple to prepare, but it also allows for versatility in ingredients. You can swap in your favorite vegetables or adjust the spices to suit your taste. It’s a low-fat vegan option that doesn’t compromise on taste, perfect for anyone looking to enjoy a guilt-free meal.

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the garlic, carrots, potatoes, and bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
3. Stir in the curry powder, cumin, and turmeric, cooking for 1 minute until fragrant.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes until the lentils are tender.
5. Stir in the chopped spinach or kale, cooking for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro. Enjoy this nourishing stew with a slice of whole-grain bread or on its own!

Cauliflower Rice Stir-Fry

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Cauliflower rice stir-fry is a light and flavorful dish that brings a refreshing twist to your dinner table. With its vibrant colors and blend of textures, this recipe is not only visually appealing but also packed with nutrients. It’s simple to whip up, making it perfect for a quick weeknight meal or a weekend gathering with friends.

The nutty flavor of cauliflower rice pairs beautifully with a mix of fresh vegetables and protein. This stir-fry is versatile, allowing you to customize it with your favorite ingredients. Whether you’re looking for a satisfying main dish or a tasty side, this recipe will surely hit the spot!

Ingredients

• 1 medium head of cauliflower, grated (or store-bought cauliflower rice)
• 1 cup bell peppers, diced (any color)
• 1 cup cherry tomatoes, halved
• 1 cup firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Cauliflower: If using a whole cauliflower, remove the leaves and stem, then grate it using a box grater or a food processor to create rice-sized pieces.
2. Cook the Tofu: In a large skillet, heat sesame oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant, then add bell peppers and cherry tomatoes. Cook for another 3-4 minutes until softened.
4. Add Cauliflower Rice: Stir in the grated cauliflower and soy sauce. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper to taste.
5. Combine and Serve: Add the cooked tofu back to the skillet and mix well. Remove from heat and garnish with fresh cilantro before serving. Enjoy your delicious and healthy cauliflower rice stir-fry!

Quinoa and Vegetable Stuffed Bell Peppers

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Quinoa and vegetable stuffed bell peppers are a delicious, healthy meal packed with flavor. These colorful peppers are filled with a savory mix of quinoa, black beans, corn, and spices, making them a satisfying dish for anyone, especially those looking for a vegan and low-fat option. The combination of textures and flavors creates a delightful experience that’s both nourishing and tasty.

This recipe is simple to make, perfect for a quick weeknight dinner or a meal prep option for the week. Plus, it’s a fun way to get your daily vegetables, and you can customize the filling to suit your taste. Whether you’re a seasoned chef or a kitchen newbie, these stuffed peppers are sure to impress!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a large bowl, mix the cooked quinoa with black beans, corn, diced onion, garlic, cumin, chili powder, salt, and pepper.
4. Spoon the quinoa mixture into each bell pepper until they are well filled. Place the stuffed peppers upright in a baking dish.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Garnish with fresh cilantro before serving. Enjoy your healthy meal!

Zucchini Noodles with Avocado Sauce

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Looking for a fresh and healthy twist on pasta? Zucchini noodles with avocado sauce offer a light and vibrant meal that’s packed with flavor. The creamy avocado sauce, complemented by the crunch of fresh tomatoes, creates a satisfying dish that feels indulgent but is low in fat and perfect for a vegan diet.

This recipe is incredibly simple to make and can be whipped up in under 30 minutes. It’s great for a quick lunch or a light dinner, making it a go-to option when you want something nutritious without a lot of fuss.

Ingredients

• 4 medium zucchinis
• 2 ripe avocados
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. If you don’t have a spiralizer, a vegetable peeler can also work to create thin ribbons.
2. Make the Avocado Sauce: In a blender or food processor, combine the avocados, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the Noodles: In a large bowl, combine the zucchini noodles with the avocado sauce until well coated.
4. Add Tomatoes: Gently fold in the halved cherry tomatoes for a burst of flavor.
5. Serve: Plate the zucchini noodles and garnish with fresh basil leaves. Enjoy your delicious vegan meal!

Chilled Avocado Cucumber Soup

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This chilled avocado cucumber soup is a refreshing treat, perfect for warm days. The combination of creamy avocado and crisp cucumber creates a light and flavorful dish that’s simple to make and sure to impress.

The smooth texture and vibrant green color make it not only tasty but also visually appealing. Plus, it’s low in fat and packed with nutrients, making it a healthy choice for any meal. Enjoy it as an appetizer or a light lunch!

Ingredients

• 2 ripe avocados, peeled and pitted
• 1 large cucumber, peeled and chopped
• 2 cups vegetable broth
• 1/4 cup fresh lemon juice
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• Additional cucumber slices and mint for garnishing

Instructions

1. Blend Ingredients: In a blender, combine the avocados, cucumber, vegetable broth, lemon juice, and mint leaves. Blend until smooth.
2. Season: Taste the mixture and add salt and pepper as desired. Blend again to combine.
3. Chill: Transfer the soup to a bowl and refrigerate for at least 30 minutes to chill.
4. Serve: Ladle the soup into bowls, garnish with cucumber slices and fresh mint leaves, and enjoy!

Mushroom and Spinach Quinoa Bowl

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This Mushroom and Spinach Quinoa Bowl is a delightful, healthy option for those looking to enjoy a tasty vegan meal. With earthy mushrooms and vibrant spinach, the flavors blend wonderfully to create a satisfying dish. It’s simple to whip up, making it perfect for both meal prep and quick weeknight dinners.

The combination of fluffy quinoa and sautéed veggies provides a nutritious base packed with protein and fiber. Serve it warm or at room temperature, and you’ll have a versatile dish that’s both comforting and nourishing.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Zest of 1 lemon (optional)

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and all the liquid is absorbed.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown.
3. Add minced garlic and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.
4. Stir in cooked quinoa, lemon juice, salt, and pepper. Mix well and cook for 1-2 more minutes to combine flavors.
5. If desired, sprinkle lemon zest on top before serving for an extra burst of freshness.