Share your low calorie vegetarian recipes

http://littlespicejar.com/veggie-loaded-breakfast-casserole/
Nutrition Facts
Servings 10.0
Amount Per Serving
calories 225
% Daily Value *
Total Fat 12 g 18 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 200 mg 67 %
Sodium 399 mg 17 %
Potassium 389 mg 11 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 3 g 11 %
Sugars 1 g
Protein 13 g 25 %
Vitamin A 82 %
Vitamin C 93 %
Calcium 16 %
Iron 15 %

Her counts on her website have less calories but mine is using the recipe builder using the exact ingredients I used so I'm like 50 calories more but I also used 10 servings and hers is 10-12 servings so could be the same if I used 12 servings. Still pretty low calorie and very filling and yummy!!!

Vegetarian Enchilasagna:
Cut thin planks of:
* zucchini and/or yellow squash
* eggplant (I leave the skins on)
* portobello or white button mushrooms

You'll also use spinach and firm ( not extra firm) tofu, and spicy peppers, if you like them (I like a combination of serrano and poblano)

Put a small amount of marinara sauce in the bottom of a 9 X 12 casserole pan.

Layer in the following:
* zucchini planks
* eggplant planks
* * mushroom planks
* spinach
* firm tofu, squeezed to remove extra moisture, and crumbled so it resembles ricotta cheese
* peppers if you're going to use them
* eggplant planks
* zucchini planks


Bake for about an hour at 350 covered in foil. The vegetables will give off a LOT of moisture, so at this stage, I get some help to tip the baking pan and drain as much excess moisture out (I actually set it aside and use it for soup stock!).

Once drained, pour in a can or jar of enchilada sauce or salsa (or, if you're a weenie, marinara sauce). Let cook uncovered for another 30 minutes.

Yields 8 servings at 110-125 calories each, depending on what kind of sauce I use. I like to make it a day ahead because it firms up as it cools, and serves more easily on the second day.

You'll note that there's no cheese, like a traditional lasagna or enchilada. I used to make it by mixing together 8 oz of skim ricotta to the crumbled tofu, or adding shredded Mexican-style melting cheese. But now, I prefer to add the cheese as a serving condiment before popping a serving in the microwave. I find I use less cheese this way, which means fewer calories overall, but I actually taste and thus enjoy the small amount of cheese much more.

I just made eggplant curry tonight - eggplant, garlic, onion, ginger sautéed up and then added a little broth with curry powder, coriander, cumin, red pepper flakes, turmeric, and put the lid on and steamed it all off for a few minutes. Oh and a dash of mirin because it needed a little something else. It was about 300 cals with 190 of rice so super light in cals.