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Gluten-free Fat-free Vegan Recipes To Try


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9 Reviews |  By Prose

This is nice to come home to any time of the year.

Recipe #238171

Recipe #382905

This salad dressing is a good alternative to make it fat-free and Vegan and its taste is also very good in spinach or fruit salads. A recipe by Jolinda Hackett. Enjoy.

Recipe #430918

Because of my stomach problems, indulging in oily salad dressings is not an option. Tonight i decided to end the bland salad and add some flavor without the oil and fat. This recipe is the perfect amount for 2 people and takes no time at all to make.

Recipe #134647

2 Reviews |  By I'mPat

From super food ideas. Substitute splenda for caster sugar to make diabetic friendly.

Recipe #178209

(LFRV - skip the oil!) Very yummy!! Fresh way to use all those delicious berries! Gather up your favorite greens and pour this on for a sensational spring/summer salad.

Recipe #429540

Creamy soup; pureed chickpeas replace high-fat cream From Weight Watcher's Versatile Vegetarian

Recipe #349990

1 Reviews |  By Dancer^

When you just need a side dish, have this ready to go.

Recipe #38745

10 Reviews |  By Bergy

This is a low fat, not too bad on the calories recipe. Really satisfying, especially on cold days. It can be a meal in itself

Recipe #16874

13 Reviews |  By Mirj

This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it.

Recipe #16719

If you love ice cream - this is a healthy vegan alternative. You always use a frozen banana as a base for vegan ice cream, but you can use any frozen fruit that you want - mango, raspberries, strawberries, peaches etc... You could also add dates, orange juice or maple syrup if you want it to be sweeter

Recipe #106606

20 Reviews |  By Roosie

Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."

Recipe #50820

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

Recipe #264839

This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the second lot of water. My toddler LOVED this recipe and couldn't get enough.

Recipe #49597

14 Reviews |  By BeckyF

Serve these beans hot with steamed rice or torillas, or use them in Spinach and Bean Quesadillas. They may be frozen in airtight containers for future use.

Recipe #22162

This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!

Recipe #69475

This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.

Recipe #224691

A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

Recipe #263512

Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

Recipe #140868


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