Hit me up with low fat tasty vegatable recipes 😋

andibenson2013

I am not a vegetarian, but I am not a great lover of meat.

I need to liven up my veggies. I'd love to hear of your low fat vegetable recipes, be it salads, pastas, dumplings...anything.

In particular would be in heaven if you had a spicey or curried veggie options. I don't like rice, but anything else I'm willing to give it a try.

Thank you in advance.

Xierrax

A recipe I recently tried was tempeh lentil tacos. It's just cooked lentils mixed with tempeh which is heated up in a pan with a bit of veggie broth and spices (I used curry, paprika, garlic, and turmeric) until it is soft enough to break/mush. The sauce is made of coriander + lemon juice + 1/4 avocado (you can leave this out if you don't want the fat, though it will be runnier) + salt + a handful of peeled almonds. And I put it on a corn tortilla with some salad and tomatoes.

Something else I love to do is to modify pancake batter. My favourite is to boil some butternut squash and blend it, then mix it with flour, baking powder, one egg and a splash of milk. The texture is marvellous and you can top with fruits, yogurt, syrup or whatever you like!

I added pictures of the two below.

For spicy food I can only think of Asian, especially Indian cuisine. I haven't got specific recipes as I often improvise (and I use chili oil for heat which isn't exactly low fat lol) but I know they're good with their veg and spice!

(Images below. They're kinda big, hence the links)

Lentil Taco
Pancakes

littlegreenparrot1

I often make ratatouille, it's a tomato based stew. I chuck lentils in mine for some protein, the use it in lots of different ways. With pasta, baked potatoes, on toast, handy to have.

lentil Dahl is lovely, as is chana masala (chickpea curry).

Regular salad for lunch - cook some grains, quinoa/bulghar wheat/cous cous. Roast Mediterranean veg, courgette/aubergine/onions/peppers, I toss the veg in olive oil and zaa'taar before cooking (lemony herb mix, great stuff). These will sit in the fridge happily for several days and I have it with falafel.

IAmTheGlue

Any frozen vegetable (broccoli, cauliflower, sweet potatoes, butternut squash, green beans are ones I make the most) are delicious when roasted in the oven. I just dump the bag on a sheet pan, drizzle with olive oil and sprinkle with garlic powder and pepper. I do mine at 425 for about 15- 20 minutes. You can look at them to see if the are browning a bit to know when they are done. You can also use fresh vegetables like zucchini and yellow squash.

I make fresh sweet potato’s the same way (peel and slice) drizzle with olive oil, but I use cinnamon instead of garlic/pepper.

Chickpeas are amazing in the air fryer. Dry them as much as you can, toss with olive oil and season to get them crispy

I also make chick pea fajitas. Slice up bell peppers and onions, rinse your canned chickpeas then dry them with a paper towel. Put it all on a sheet pan, drizzle with olive oil, sprinkle with fajita or taco seasoning and bake in the oven at 425 for probably 20-30 minutes? I don’t have set time, I just check it. I cannot eat gluten so I serve this on corn tortillas.

acpgee

Here are some tasty and easy Chinese cooked vegetable salads. Can be prepped in advanced and served at room temperature so very stress free in terms of timing.

This is a favourite aubergine (=eggplant) dish I do. I use the steam method, but find I normally need longer than 5 minutes--more like 8 minutes. Also I prefer to place the eggplants skin side down in the steamer.
https://www.youtube.com/watch?v=u0D2g5bwuSs

I make this even easier by pouring boiling water from the kettle over the veg in a large bowl or salad spinner and leaving the water to cool for a few minutes before straining instead of blanching.
https://www.chinasichuanfood.com/5-minutes-zucchini-salad/

AnnPT77

It's still zucchini season here, so a thing I've done lately is shred a decent amount of tender zucchini (i.e., not so big the skin is hard or the seeds aren't soft), salt it lightly, then drain it in a fine-mesh strainer, pressing occasionally to reduce the water content. I then separately saute mushrooms (if you like those), onions and/or garlic; and cook some legume pasta (I like red lentil best). When the sauteed stuff is within a minute or two of done, I add the shredded, drained zucchini on top of it in the pan & heat covered until that's just hot, then combine with the pasta. I eat dairy, so I'd mix in some chevre or somesuch, but that's optional.

Cold gazpacho soup (sometimes referred to as salad!) is pretty nice in summer. It's pretty much just pureed tomatoes, cucumbers and/or zucchini, onions, maybe green peppers, garlic, with seasonings of choice. Some traditional recipes thicken with bread crumbs, but that's optional.

If you eat dairy, roasted/smashed Winter squash is nice in the ricotta cheese layer of lasagna, especially with sage and caramelized onion. (Caramelized onion = slow cooked on stovetop until deep brown but not burned, no added sugar.) Winter squash or pumpkin also makes a nice soup, and you can puree in soft tofu and/or white beans to add protein. I like that seasoned with the caramelized onions (pureed in), garlic, and either sage or a bit of chili powder (or cayenne). Toasted pepitas or shelled sunflower seeds on top is tasty.

Chef_Barbell

I'm a huge fan of pan fried shishito peppers... I can snack on those all day

perryc05

Rebel Recipes is worth checking out:
https://www.rebelrecipes.com/all-recipes/

aidenhodges

Hello