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    You are in: Home / Cookbooks / Healthy vegetarian stews
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    173 recipes in

    Healthy vegetarian stews

    This cookbook focuses on hearty lower-carb vegetarian recipes.
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    Displaying up to 20 pages of results. To see all results, or register.

    From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.

    Recipe #174621

    Wonderful, hearty soup.

    Recipe #184670

    Adapted from a recipe in ''A Mediterranean Harvest,'' by Jon Cohen and Paola Scaravelli.

    Recipe #470592

    Recipe #254994

    A one pot meal I concocted in an effort to eat less meat. Quinoa is high in protein and has a great flavor. I love the firm texture of chick peas and the crunch of the just cooked swiss chard as well. I keep roasted vegetable stock in my freezer. I think there's some great recipes here for it. It's so easy and a great way to be frugal with your trimmings and peelings. 2-4 servings is a meal or a side dish (this could be either) I hope you enjoy

    Recipe #436643

    I made up these egg rolls with a spicy thai peanut sauce inside and baked them instead of fried! I hope you enjoy them!

    Recipe #286277

    A tangy creamy soup that takes only a few minutes to prepare.

    Recipe #154091

    A yummy vegan recipe for chickpeas! You can eat this hot or cold.

    Recipe #352568

    This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".

    Recipe #311080

    35 Reviews |  By KelBel

    This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.

    Recipe #205289

    We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

    Recipe #133563

    I've only ever made this as a tofu dish, but the friend I got it from makes it with chicken. It's very good either way. Don't let the odd ingredients scare you--the flavors blend wonderfully. If you make this with chicken, I'd probably use 3 or 4 chicken breasts.

    Recipe #194111

    This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

    Recipe #448499

    The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole roasted garlic in my soups. It just brings a depth of flavour that is hard to beat. I suppose, if you are on a winning blend – just keep spinning. If you want to really “go green”, you can always add in more spinach. But I find this balance of vegetables works well. Once again, I rely on my beloved cashews to cream up this vegan soup. If you have a high-speed blender such as a Vitamix, you will get a soup that is velvety and smooth. Don’t worry if you don’t have one. You will still get a beautiful tasting result. It just won’t be as smooth. You might have some pieces of cashew. But I don’t mind that rustic touch.

    Recipe #443266

    Cooking Light. May 2007. This would be good for OAMC.

    Recipe #244589

    From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.

    Recipe #328040

    365 Easy Italian Recipes Serves 4-6

    Recipe #507968

    I LOVE Aarti and this is one of the first recipes she did when she became The Next Food Network Star. I had never tried Kale before but this salad looked so good when she made it I decided to try it. I tasted the Kale on the way home from the grocery store and was worried because it tasted bitter. No need to worry! The massaging technique turns the bitter coarse kale into tender bright green ribbons. The mango, honey and lemon give this salad the PERFECT balance of flavors.

    Recipe #436159

    Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses!

    Recipe #163135

    I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.

    Recipe #69240

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