You can turn these into Buffalo Bites by tossing them with your favorite hot sauce after they’ve baked for 15 minutes; then continue baking until done. ...Source

Try this vegetarian Weight Watchers falafel recipe as a healthy and satisfying lunch, and you won’t be craving any meat at all. ...Source

Black salt or kala namak, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the ...Source

Tofu is coated in a sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes. Use this sauce or any sauce you like. The sky's the limit! ...Source

Sautéed asparagus, mushrooms, and garlic combine with pasta and a light sauce in this low-fat plant-based meal. Optional ingredients add heartiness and protein. Feel free to use your choice of pasta, including gluten-free. (I used whole wheat spirals.) ...Source

Add a smoky flavor by sprinkling on a little smoked salt or Liquid Smoke just before serving. ...Source

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips. ...Source

This flavorful vegan jambalaya is more like a paella or Spanish rice than a traditional jambalaya. It uses tofu that has been frozen, giving it a great chewy texture. The recipe makes about 4-6 servings. Once you’ve had this recipe, you’ll do like I do ...Source

Thin slices of zucchini and eggplant stand in for pasta in this light, zero point version of lasagna. ...Source

In less than an hour, you can be enjoying these light, oil-free pretzels. They're the perfect snack for Weight Watchers or any low-fat vegan diet. ...Source

Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things that fit these criteria better than a big pot of chili. Simple, hearty, and warming, this is a great choice for casual winter parties and for Superbowl Sunday. Serve ...Source

Be sure you have cooked lentils and grain on-hand before beginning this delicious but somewhat time-consuming recipe. I advise cooking them the day before. You can also mix the filling ingredients and store them in the refrigerator until you’re ready to make the rolls. ...Source

You can make a nutritious and delicious soup in no time using frozen vegetables and canned beans. Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting ...Source

This recipe makes a lot, about enough for 21 tacos! It halves easily, though. Also, be sure you use mild chili powder–a combination of chiles, cumin, and other spices–and not hot pepper. ...Source

This basic gravy is endlessly adaptable. The only limit is your imagination. See the notes below for some seasoning suggestions. ...Source

Be sure you have your lentils cooked before beginning this recipe. I like to make both the barley and lentils at least a day or two ahead of time or use canned lentils to save time. 3/4 cup of dried lentils will equal about 1 ...Source

Eggplant meets chickpeas in this vegan, chickpea version of Baingan Bharta. Spicy, aromatic, and downright delicious! And it’s a zero points food on Weight Watchers! ...Source

This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure ...Source

Fire-roasted tomatoes mellow out the sweetness of the carrots, while ginger adds an unexpected zing in this low-fat vegan carrot and tomato soup. The little bit of tahini may seem odd, but it really pulls the flavors together. It contributes a little bit (2/5 of a gram) of fat, ...Source

This tangy vegan kidney bean spread tastes great stuffed into a pita or spread on bread. Load it up with lots of fresh veggies for a delicious sandwich. If you’d like to serve it as a salad instead of a spread, keep the beans whole ...Source

This collards and black-eyed peas soup is spicy, smoky, vegan, and low-fat. Make it quickly in the Instant Pot or pressure cooker! If you don't like or can't find collards, feel free to substitute your favorite greens. Quicker-cooking greens such as spinach should be added ...Source

Look for cans of young green jackfruit in Asian grocery stores, but be sure it’s packed in water or brine, not syrup. You can make these light wraps more filling by adding cooked edamame or soy curls. ...Source

Black lentils hold their shapes while red lentils break down slightly to thicken the chili. This is one of those dishes that tastes best after the flavors have a chance to blend, so if possible, make it ahead of time and reheat before serving. ...Source

Green olives give a salty tang to hummus without adding as much fat as traditional versions. Omit the tahini if you want to reduce the fat even more. ...Source

Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or cubes of baked tofu. ...Source

A pressure cooker makes this a fast meal, but it’s still an easy dish to prepare even in a regular pot. Just allow an hour or more for the lentils to soften. ...Source

Cooking the beans and rice at the same time results in a rich, creamy main course soup with all the flavors of traditional New Orleans red beans and rice, vegan style! ...Source

You can make the vegetable mixture in advance; just bring it up to room temperature or warmer before assembling the casserole. ...Source

A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favorite is Maharajah blend, which is fresh and flavorful but not hot. If you use a mild curry powder such as Maharajah, you can add as little ...Source

Using the food processor to chop the vegetables and chickpeas makes this chickpea salad fast and easy. I like to leave a few whole chickpeas for texture, but if that's not important to you, feel free to chop them all. ...Source

You can dress these lightly-sweetened vegan brownies up or down. Without the walnuts and the frosting, they are almost fat-free. ...Source

Cabbage takes the place of noodles in this low-calorie soup, but if you want to add more heartiness, add 2 ounces of pasta during the last 15 minutes of cooking or add a diced potato or two along with the water. I kept the sodium ...Source

Instead of the frozen mirepoix vegetables, feel free to use 1 onion, 2 carrots, and 2 ribs celery, diced. ...Source

You can use any blend of vegetables you like, including fresh vegetables. I just like the ease and convenience of frozen. ...Source

Arame adds a light “sea” taste to the salad. For a more pronounced flavor, use more arame or add a little powdered kelp or dulse. You can also grind sushi nori to a powder in your blender and use it instead of or in addition ...Source

Tender black-eyed peas in a creamy, creole sauce that's spicy but not hot. These vegan black-eyed peas are so much faster in a pressure cooker, but if you don’t have one, soak your peas overnight and follow the instructions at the end of the recipe. ...Source

Feel free to substitute steamed broccoli or kale instead of broccoli rabe or use fresh spinach and avoid the pre-cooking process completely. ...Source

Hummus takes on an entirely new character when it's served hot with a fresh salad topping in this creamy, vegan low-fat recipe. ...Source

The beauty of homemade curry paste is that you can still taste all the individual components--the heat of chiles, the sparkle of lime--a quality that's lost during processing and canning. Homemade really is better. ...Source

Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance. ...Source

Peanut butter is the secret ingredient here; it really elevates the gumbo to something special. Leave it out only if you absolutely have to avoid the approximately 1.3 grams of fat it provides. To deepen the flavor without making a roux, I cook the onions ...Source

As mentioned above, these were difficult to remove from the pan even though I sprayed it with pure canola oil. Perhaps a commercial non-stick spray would work better. Obviously, I don't recommend trying these without oiling unless you have a silicone pan. Better yet, make ...Source

Mildly seasoned (unless you opt to add more pepper), its flavor is made richer and deeper by caramelized onions, while masa harina added near the end thickens it and adds mellowness. ...Source

Use any type of winter squash you like in this "pumpkin" soup. ...Source

The longer these beans cook, the more flavorful they are, so if you’re looking for a quick breakfast, consider cooking them in a small slow cooker overnight. Right before bedtime, get them started on the stove and then transfer them to a crockpot set to ...Source

You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooker that has at least a 7-quart capacity; for smaller cookers, cut the recipe in half or in thirds. Also, if you’re using ...Source

Mildly seasoned (unless you opt to add more pepper), its flavor is made richer and deeper by caramelized onions, while masa harina added near the end thickens it and adds mellowness. ...Source

Homemade Refried Black Beans ready in 10 minutes! The perfect addition to your family taco nights! Vegan, gluten-free & oil free! #refriendbeans #blackbeans #vegan #oilfree #sidedish #easy #healthyrecipeSource

Chopping the vegetables is the most time-consuming part of this easy recipe, which cooks equally fast on the stove as it does in the pressure cooker. ...Source

If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas. ...Source

This richly spiced but not spicy red lentil soup is made thicker and heartier by the addition of cauliflower rice. It’s a complete vegan meal in a bowl, but serve it with a little naan or pita bread if you like. ...Source

Though any type of onion will do, for the whitest cream, use white onions. Roasting sweetens onions, so if you use a sweet variety, you will probably need to add more lemon juice to offset it. ...Source

Red lentils and cauliflower are simmered with the Bengali 5-spice blend Panch Phoran in this delicious vegan dal.If you want a more assertive panch phoran taste, grind an additional 1/2 tablespoon of it and add it during the last 10 minutes of cooking. ...Source

Three Bean Mexican Corn Black Bean Salad - This quick and easy, healthy three bean salad has a Mexican twist with an avocado salsa dressing! It's the perfect Summer side and it's gluten free, vegan and only one Weight Watchers Freestyle point! | #Foodfaithfitness | #Glutenfree #Vegan #Weightwatchers #Healthy #July4thSource

You can use any blend of vegetables you like, including fresh vegetables. I just like the ease and convenience of frozen. ...Source

The beauty of the Instant Pot and other electric pressure cookers is that you can cook dried beans without soaking them first and you don't have to hover over the pot making sure that they don't dry out. In this 6-ingredient recipe, I use boiling ...Source

I save a little time by making this soup in the Instant Pot. See the instructions at the end of the recipe. ...Source

Dried chiles and unsweetened cocoa give this chili a deep, rich taste. See the notes for an easy alternative to dried chilies. ...Source

Salad doesn't have to be cold! Grill your romaine lettuce and dress it simply with a fat-free vegan dressing and sunflower seeds. ...Source

This recipe makes a pint of mayo. If you’re not likely to use that much within two or three weeks, consider making a half batch or freezing what you can’t use right away. ...Source

Roasted red pepper adds so much flavor that you won't need much (or any) tahini in this low-fat hummus. ...Source

Though I used packaged, frozen vegetables for everything including the onion blend, you can use whatever fresh vegetables you have on hand. Try to include some okra: it makes this a gumbo rather than just a vegetable stew. ...Source

Lima beans and corn are reminiscent of succotash, while the okra and turnips give it a little Southern flair. Be sure to add plenty of creole seasoning! ...Source

Don’t be scared off by the number of ingredients or instructions. The scaloppine themselves are super-easy to make and take only about 35 minutes. You can make them ahead of time and store them in the fridge until you’re ready to put them together with ...Source

I used a canned, organic blend of pinto, kidney, and black beans, but you can use any kind of beans you like in this mild but richly flavored chili. If you’re using home-cooked beans, use about 3 cups. This makes a very thick chili. Cook ...Source

This Middle Eastern-style eggplant dish is slightly sweet and tangy from pomegranate molasses. ...Source

Chile peppers, lime juice, and cumin give this low-fat coleslaw its spicy, Southwestern flavor. ...Source