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    You are in: Home / Cookbooks / Vegetarian Cooking Lite
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    45 recipes in

    Vegetarian Cooking Lite

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    Cookbook by

    MsMargo

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    Vegetarian "meatballs"
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     109 Reviews |  By Kathleen McDonald

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    "Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp

    Recipe #11028

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    Cottage Cheese Roast (Vegetarian Meatloaf)
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     118 Reviews |  By Connie K

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    Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

    Recipe #88753

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    Really Good Vegetarian Meatloaf (Really!)
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     325 Reviews |  By SaraFish

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    High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

    Recipe #33921

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    Lori's Kale Slaw
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     38 Reviews |  By Lori 13

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    Delicious! And VERY healhty! You can make it even healthier by using light or fat-free mayonnaise.

    Recipe #175469

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    Kale Chips
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     102 Reviews |  By yogi

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    Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com. I reduced the amount of salt called for in the original recipe thanks to some of the reviews.

    Recipe #110071

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    Penne With Mushroom Sauce
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    Be the first to review! |  By ratherbeswimmin'

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    From Cooking Light. Serving size: 1 cup. Per serving: 301 calories, 7.1 g fat, 10.4 g protein, 49.4 g carb, 3.1 g fiber, 16 mg cholesterol.

    Recipe #128694

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    Port-Wine Mushroom Sauce
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     1 Reviews |  By ratherbeswimmin'

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    From Cooking Light. Serving size: 1/4 cup. Per serving: 69 calories, 0.2 g fat, 3.8 g protein, 0.5 g fiber, 8.4 g carb, 0 mg cholesterol. May use with beef, lamb, venison, or pork.

    Recipe #130724

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    Butternut Soup With Pears and Apples
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     2 Reviews |  By ratherbeswimmin'

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    From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.

    Recipe #135204

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    Lentils With Eggplant and Garam Masala
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     3 Reviews |  By ratherbeswimmin'

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    From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.

    Recipe #139593

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    Three Cheese Pizza With Mushrooms and Basil
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    Be the first to review! |  By ratherbeswimmin'

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    From Cooking Light. Per serving: 356 calories, 10.1 g fat, 19.4 g protein, 42 g carb, 2 g fiber, 21 mg cholesterol.

    Recipe #140895

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    Thyme-Scented White Bean Cassoulet
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     2 Reviews |  By ratherbeswimmin'

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    From Cooking Light. Per 1 1/3 cup serving: 314 calories, 10.2 g fat, 16.4 g protein, 41.9 g carb, 11.6 g fiber, 13 mg cholesterol.

    Recipe #141275

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    Mexican Polenta Pie
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     2 Reviews |  By ratherbeswimmin'

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    Here is one that is simple and easy from Betty Crocker. Per serving: 185 calories, 7 g fat, 50 mg cholesterol, 25 g carb, 3 g fiber, 8 g protein.

    Recipe #142113

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    Double Bean Lunch Burritos
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     2 Reviews |  By ratherbeswimmin'

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    From American Heart Association's Quick and Easy Cookbook. Per serving: 269 calories, 12 g protein, 50 g carb, 3 mg cholesterol, 4 g fat.

    Recipe #142639

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    Sonora Grilled Cheese
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    Be the first to review! |  By ratherbeswimmin'

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    From Cooking Light. Per sandwich: 270 calories, 7.8 g fat, 10.5 g protein, 35.6 g carb, 2.7 g fiber, 17 mg cholesterol.

    Recipe #143951

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    Winter Vegetable Stew over Couscous
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    Be the first to review! |  By ratherbeswimmin'

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    From Cooking Light. Serving size: 1/4 cup couscous, 1 cup vegetable mixture, 2 1/2 T. cheese. Per serving: 381 calories, 7.6 g fat, 13.7 g protein, 66.1 g carb, 9.3 g fiber, 8 mg cholesterol.

    Recipe #145822

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    Smoked Cheddar and Lentil Burgers
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     1 Reviews |  By ratherbeswimmin'

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    Always on a quest to find a good veggie burger. This is untried but looks very good. From Cooking Light. Per serving: 354 calories, 8.8 g fat, 19.3 g protein, 50.7 g carb, 9.8 g fiber, 15 mg cholesterol; allow 45 minutes for chill time.

    Recipe #127392

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    Southwest Pinto Bean Burgers With Chipotle Mayonnaise
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     2 Reviews |  By Sharlene~W

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    In my search for something my vegetarian teenage daugher will eat, I ran across this recipe in the Jan/Feb 2005 Cooking Light. I sauteed the onions and jalapenos so they would be softer. Now, you might ask what to do with the leftover chiles and adobo sauce once you open the can. Try freezing them in an ice-cube tray. Remove frozen cubes from tray, cover in plastic wrap, and store in a zip-top bag in the freezer. Use cubes to flavor chili or next time you need it in a recipe.

    Recipe #126734

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    Florentine Frittata
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     3 Reviews |  By Barb Gertz

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    Frozen hash browns are great to have on hand and pair well with the feta cheese and spinach. For a new twist next time, try a combonation of broccoli and sharp cheddar or swiss cheese. The recipe comes from cooking light.

    Recipe #61668

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    Red Wine & Rosemary Sauce over Linguine
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     26 Reviews |  By HeatherFeather

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    A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.

    Recipe #78954

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    Southern Soup
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    Be the first to review! |  By TexasKelly

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    I originally found this recipe in Cooking Light magazine, but I changed a few things in it. I also couldn't remember the original name of the recipe so I re-named it.

    Recipe #87161

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