These tasty vegan and vegetarian recipes for weight loss are meat-free, filling, and made with metabolism-boosting ingredients.
Healthy Vegetarian Recipes for Weight Loss
Looking to stay fit?
And all of them can be meat-free.
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Curious about where to start?
Just remember that portion control is key, because too much of a good thing is still too much!
Ginger may be able to reduce feelings of hunger and rev up metabolism, too.
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Cook soba noodles according to package directions and cover in cold water as soon as removed from heat.
Top with peanuts and additional scallions, if desired.
Apple-Cinnamon Oats
Research finds thatcinnamon can keep blood sugar steadysomething that’s key for healthy weight loss.
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It may prevent that typical post-meal sugar spike and subsequent crash that can lead to cravings.
Preheat oven to 350F.
Place apple on a baking sheet and sprinkle with cinnamon as desired.
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Bake for 5 to 7 minutes until soft.
Meanwhile, in a small pot, bring almond milk to a boil.
Stir in oats, 1 teaspoon cinnamon, and salt, lowering heat to medium-low.
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Simmer for 3 to 5 minutes, stirring occasionally.
Cut apple into bite-size pieces.
Once oats have reached desired consistency, stir in baked apples, almonds, and maple syrup.
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Chickpeas work to keep you full, too.
Someresearchfinds thatplant-based protein sources(like beans and peas) are more filling than their meaty counterparts.
Pour about 1/2 inch vegetable broth into a pot and continue adding broth as needed while cooking vegetables.
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Add onion and saute for 3 to 5 minutes until translucent.
Add garlic and sweet potato and saute for another 3 to 5 minutes.
Pour in quinoa and stir to lightly toast.
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Add remaining vegetable broth, dried cranberries, and chickpeas and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes until potatoes are tender and all liquid is absorbed.
Remove from heat and stir in almonds, salt, pepper, and parsley.
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That’s a good reason to enjoy itanyday.
Cook pasta according to package directions; drain.
Return pasta to saucepan.
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Remove with a slotted spoon and add to pasta.
Combine whipping cream and lemon peel in skillet.
Boil for 2 to 3 minutes or until mixture is reduced to 1/3 cup.
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To serve, pour cream mixture over pasta mixture; toss gently to coat.
This healthy vegetarian recipe for weight loss clocks in with 30 grams of protein, too.
Add zucchini, artichoke, and tomato.
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Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Beat egg whites with a hand mixer until they form soft peaks.
Add whole eggs, salt, and pepper; stir.
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Heat an 8-inch nonstick skillet over medium-high heat; add the egg mixture.
Cook 2 to 3 minutes, or until lightly browned on the bottom.
Using a spatula, slide omelet onto a plate.
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Return to pan with cooked side facing up; cook 10 to 12 minutes, until golden.
Place vegetable mixture and cheese on half the egg and fold it over to enclose the filling.
Press down lightly with spatula until it holds the shape and the cheese melts.
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This green vegetable is rich in phytochemicals that can fight cancer and heart disease.
Cook pasta according to package directions.
Place cheese in a large bowl; top with watercress.
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Before draining pasta, take 1/4 cup cooking water from pot and pour over watercress.
(Watercress will wilt slightly and cheese will get soft.)
Place tomatoes in a colander.
Drain pasta over tomatoes for a super-quick blanch.
Toss with watercress and cheese; sprinkle with pepper and serve.
(P.S.What Are These Phytonutrients Everyone Keeps Talking About?)
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, sugar, and salt; cook, stirring occasionally until onion is dark golden brown.
Remove from skillet and turn off heat.
Heat oil in a nonstick skillet.
Add beans and garlic; stir-fry 2 minutes.
Add tofu and ginger; cook, stirring frequently, 2 minutes.
Stir in hoisin sauce.
Serve over cooked brown rice.
Indian-Spiced Squash
Craving curry?
Remove from skillet; set aside.
In same skillet, cook and stir ginger in hot oil over medium heat for 1 minute.
Add cranberries, cinnamon, coriander, cumin, and curry powder; cook for 1 minute more.
Carefully, add broth to squash mixture.
To serve, spoon over rice and sprinkle with pumpkin seeds.
If desired, pass condiments.
Cook pasta according to package directions.
Meanwhile, place 1/4 cup vegetable broth in a pot over medium-high heat.
Add tomatoes and mix well.
Place mixture in a blender and blend until completely smooth.
Place lentils in the pot used for veggies, add remaining vegetable broth, and stir.
Add blended sauce and stir for 1 to 2 minutes.
Add basil and nutritional yeast, mix, and add to pasta.
Mix and season with salt and pepper.
Squash is rich in carotenes which act as antioxidants.
The beans provide a good source of protein and fiber, making this dish a complete weight-loss meal.
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Place squash halves in a large Dutch oven with about 1 inch of water.
Cook, covered, for 15 to 20 minutes or until tender.
Stir in roasted red peppers and salt; heat through.
Meanwhile, for vinaigrette, in a screw-top jar combine vinegar, oil, honey mustard, and garlic.
Cover and shake well.
Pour over warm bean mixture; toss to coat.
Use a fork to scrape the squash pulp from the shells in strands; return strands to each shell.
Spoon warm bean mixture atop squash strands in shells, drizzling any excess vinaigrette on top.
If desired, sprinkle with freshly ground pepper.
But this one fits the bill.
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Place all ingredients in a slow cooker, and cook on low for 8 to 10 hours.
Marinated Lentil Garden Salad Pita
This pita is packed with protein, folic acid, and fiber.
All you better do is rinse and drain the lentils from a can.
Combine lentils, carrots, celery, and pepper with salad dressing.
Fill pita with mixture.
Cook pasta according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain.
Return pasta mixture to saucepan; cover and keep warm.
Stir in broth, half-and-half, salt, and black pepper.
Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened.
Stir in tomatoes, basil, and oregano; heat through.
Spoon the mushroom mixture over pasta mixture; toss gently to coat.
Divide among 4 bowls or dinner plates.
Sprinkle with pine nuts and, if desired, Parmesan cheese.
