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30 Low-Calorie Vegetarian Recipes

At 300 calories or less, these low-calorie vegetarian recipes will keep dinner light, but still full of flavor.

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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

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2 / 31
Portobello And Chickpea Sheet Pan Supper Exps Toham20 233622 E11 06 2b 4

Portobello and Chickpea Sheet-Pan Supper

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah
3 / 31

Tofu Stir-Fry with Brussels Sprouts

I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California
4 / 31
Garden Harvest Spaghetti Squash Exps Dobz21 87451 E09 02 4b 1

Garden Harvest Spaghetti Squash

I was in the grocery store one day and spotted this interesting looking yellow hard squash, the spaghetti squash. I just had to try it, so I took it home and cooked it according to the label on the squash. I topped it with my favorite vegetables for pasta, and it was a instant family favorite.—Veronica McCann, Columbus, Ohio
5 / 31
Mushroom And Sweet Potato Potpie Exps Thso18 226011 D04 18 1b 25

Mushroom and Sweet Potato Potpie

The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
6 / 31
Spinach And Squash Pierogi Casserole Exps Rc21 262507 E07 21 3b

Squash and Spinach Pierogi Casserole

This spinach pierogi casserole can be spiced to your liking. Once you've mastered the recipe, try using other savory pierogi in place of the potato and cheese version. —Susan Skrtich, Hamilton, Ontario
7 / 31
Easy Vegetable Lasagna Exps Ft21 35717 F 0727 1 9

Easy Vegetable Lasagna

Bursting with garden favorites, this easy vegetable lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania
8 / 31
Loaded Mexican Pizza Exps Ft21 39441 F 0721 1

Loaded Mexican Pizza

My husband is a picky eater, but this healthful Mexican-style pizza has such amazing flavor that he actually looks forward to it. Leftovers taste even better the next day. —Mary Barker, Knoxville, Tennessee
9 / 31
Greek Spinach Bake Exps Ft21 30489 F 0608 1 16

Spanakopita Casserole

This traditional Spanakopita Casserole features spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. —Sharon Olney, Galt, California
10 / 31
Zucchini Ricotta Bake Exps Ft21 12111 F 0513 1 10

Zucchini Ricotta Bake

I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
11 / 31
Easy Pesto Pizza Exps Toham21 18813 B12 01 4b 11

Easy Pesto Pizza

We kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience. —Taste of Home Test Kitchen
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White Bean Sweet Potato Pepper Ragout Exps Dodbz20 41586 E07 21 5b 9

White Bean, Sweet Potato & Pepper Ragout

“I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite.” Heather Savage - Corydon, Indiana
13 / 31
Black Bean Veggie Enchiladas Exps Diyd21 41073 E Mk09 02 1b 6

Black Bean and Corn Enchiladas

I created this black bean and corn enchiladas recipe one night when we were in the mood for enchiladas, but didn't want all the fat and calories of traditional ones. I used ingredients I had on hand, and now this recipe's a family favorite! —Nicole Barnett, Centennial, Colorado
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Southern Okra Bean Stew Exps Dodbz20 16868 E07 21 1b 18

Southern Okra Bean Stew

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
15 / 31
Artichoke Spinach Lasagna Exps Mtbz20 32892 B02 28 5b 2

Artichoke Spinach Lasagna

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
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Moroccan Vegetarian Stew Exps Ft20 49877 F 0108 1 5

Moroccan Vegetable Stew

This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
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Zucchini Roll-Ups

We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas
18 / 31
Creamy Pasta Primavera Exps Sdjj19 44217 C02 05 2b Rms 16

Creamy Pasta Primavera

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
19 / 31
Penne With Veggies And Black Beans Exps Cf2bz19 44335 C12 18 4b 5

Penne with Veggies and Black Beans

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
20 / 31
Cumin Quinoa Patties Exps Sdam19 133393 C12 07 2b 1

Cumin Quinoa Patties

This easy to make veggie burger packs an amazing taste, and the crunch from the addition of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must try. Pan-frying adds a perfect crisp that takes it to the next level. The mixture can be made ahead of time, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia
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Fiery Stuffed Poblanos Exps Thfm18 85609 C09 14 7b 16

Fiery Stuffed Poblanos

I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas
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Stuffed Vegetarian Shells

When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah
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Makeover Meatless Lasagna Exps Thca18 167473 D08 31 1b 4

Makeover Meatless Lasagna

If you have never tried tofu before, go for it with this recipe. The tofu blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
24 / 31
Chili Lime Mushroom Tacos Exps Sdjj17 87473 C02 14 6b 2

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
25 / 31
Pepper Ricotta Primavera Exps Thjj17 8919 B02 08 1b 2

Pepper Ricotta Primavera

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
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Crispy Baked Tofu Exps Ft21 262560 F 0325 1

Crispy Baked Tofu

You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. —Ralph Jones, San Diego, California
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Bean Burritos Exps Ft20 8898 F 0521 1 Home 3

Bean Burritos

I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. —Beth Osborne Skinner, Bristol, Tennessee
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Black Bean And Rice Enchiladas Exps Tohvme20 27448 B01 23 1b 19

Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
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Slow Cooker Veggie Lasagna Exps Cf2bz20 37357 B12 03 4b 19

Slow-Cooker Veggie Lasagna

This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin
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Meatless Chili Mac Exps Cimz19 23257 E09 06 6b 2

Meatless Chili Mac

I came across this recipe in a newspaper years ago and it’s been a hit at our house ever since. It’s fast and flavorful, and it appeals to all ages. — Cindy Ragan, North Huntingdon, Pennsylvania
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Ziti Bake Exps 13x9bz19 18174 B10 05 4b 15

Ziti Bake

My children have frowned upon many of my casserole recipes, but they give a cheer when they hear we're having baked ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this recipe got started. No one misses the meat. They even like the leftovers! —Charity Burkholder, Pittsboro, Indiana

Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.