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  6. 29 Vegetarian Dinners with 400 Calories or Less

29 Vegetarian Dinners with 400 Calories or Less

June 08, 2020
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These healthy vegetarian recipes are a great option for tonight’s dinner. Each serving contains 400 calories or less while featuring hearty vegetables like portobellos and zucchini. These recipes are full of fresh vegetables and satisfying proteins like eggplant, mushrooms and tofu. Recipes like Vegetarian Taco-Stuffed Zucchini and Vegetable & Tofu Fried Rice are delicious, filling and can help you meet your nutrition goals.

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Vegetarian All-American Portobello Burgers

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Portobello mushrooms stand in for meat patties in this recipe for veggie burgers with all the fixings. Mushrooms are a source of glutamate, a naturally occurring compound that gives the fungi their umami flavor. But to really give these "patties" a savory boost, we brush them with steak sauce. Add a simple side salad or some grilled veggies for a satisfying and easy dinner on the grill.Ā Source: EatingWell Magazine, June 2019

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Creamy Fettuccine with Brussels Sprouts & Mushrooms

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Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.Ā Source: EatingWell Magazine, September/October 2009

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Roasted Carrot Tart with Carrot-Green Pesto

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In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.Ā Source: EatingWell Magazine, January/February 2018

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Spinach & Artichoke Dip Pasta

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If you've ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.Ā Source: EatingWell.com, September 2019

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Eggplant Lasagna Rolls

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Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.Ā Source: EatingWell.com, November 2017

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Vegetarian Taco-Stuffed Zucchini

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These stuffed zucchinis taste just like tacos--except, in place of traditional beef or chicken, we're subbing in a yummy vegetarian filling! Tofu is flavored with taco seasoning, garlic and tomato sauce, stuffed into tender zucchini and topped with melty cheese, creamy avocado, fragrant cilantro and red onion. We love this versatile, low-carb dinner because it can be made hundreds of different ways.Ā Source: EatingWell.com, October 2019

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Beefless Vegan Tacos

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Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos.Ā Source: EatingWell.com, March 2019

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Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

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Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.Ā Source: EatingWell Magazine, January/February 2017

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Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage

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In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro.Ā Source: EatingWell Magazine, September/October 2017

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Mushroom Shawarma with Yogurt-Tahini Sauce

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The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all.Ā Source: EatingWell.com, May 2020

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Chile-Lime Cauliflower Quesadillas

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Poblano peppers add a touch of heat to these vegetarian quesadillas, but a sweet bell pepper is tasty, too, if you want something milder. Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas.Ā Source: EatingWell Magazine, March 2020

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Vegetable & Tofu Fried Rice

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Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber.Ā Source: EatingWell.com, November 2017

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Cherry Tomato & Garlic Pasta

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This easy and healthy pasta recipe takes just 20 minutes to prep so it's a perfect weeknight dinner. Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds seamlessly into the silky burst cherry tomatoes.Ā Source: EatingWell Magazine, May 2019

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Vegetarian Udon Noodle Soup

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This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.Ā Source: Diabetic Living Magazine, Spring 2020

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Mediterranean Portobello Mushroom Pizzas with Arugula Salad

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Roasted portobello mushrooms stand in for pizza crust in these comforting individual "pizzas." An easy arugula side salad makes a vibrant accompaniment.Ā Source: Diabetic Living Magazine, Spring 2020

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Barbecue Pulled Jackfruit Sandwiches

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In this vegan copycat recipe of barbecue pulled pork, we swap out meat for jackfruit, a tropical fruit that, when not fully ripe, has a texture similar to shredded pork. The mild-flavored fruit soaks up the delicious homemade barbecue sauce for a finger-licking-good sandwich filling. Top the sandwiches with a fresh slaw for a satisfying meal.Ā Source: EatingWell.com, November 2018

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Mushroom & Tofu Stir-Fry

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This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice.Ā Source: EatingWell Magazine, December 2019

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Crispy Gnocchi Pasta with Tomatoes & Leeks

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These gnocchi are crispy on the outside, tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare--just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi.Ā Source: EatingWell Magazine, October 2019

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One-Pot Coconut Milk Curry with Chickpeas

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The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles.Ā Source: EatingWell.com, April 2020

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Ricotta-Stuffed Portobello Mushrooms with Arugula Salad

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This easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes. Grill some crusty bread, then rub it with garlic and drizzle it with olive oil to serve alongside these stuffed portobello mushrooms.Ā Source: EatingWell Magazine, May 2020

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Roasted Red Pepper, Spinach & Feta Penne Pasta

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In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal. This recipe was graciously shared by EatingWell reader Dottie Carpenter, who states, "Recipes are no good if they're not shared!"Ā Source: EatingWell.com, March 2020

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Korean BBQ Tempeh Grain Bowl

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If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs.Ā Source: EatingWell Magazine, March 2020

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Vegetarian Enchilada Casserole

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Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.Ā Source: EatingWell.com, February 2020

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Zucchini Noodle Primavera

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This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own.Ā Source: EatingWell.com, January 2020

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Slow-Cooker Tofu Lo Mein

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Crisp-tender veggies cooked in a sweet Asian sauce and served with noodles and tofu is a refreshingly different slow cooker dinner. Removing the excess moisture from the tofu helps it soak up the sauce, giving the unassuming ingredient full flavor.Ā Source: Everyday Slow Cooker

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Chickpea & Potato Curry

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This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.Ā Source: EatingWell Magazine, November 2019

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Slow-Cooker Vegetable Marinara Over Linguine

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This vegetarian marinara is a fantastic way to incorporate vegetables into a meal. Not only will adults love it but kids will, too! You can easily make it on a weekend, and reheat for a quick Monday night meal.Ā Source: Everyday Slow Cooker

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Stuffed Potatoes with Salsa & Beans

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Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.Ā Source: EatingWell Magazine, October 2019

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Chinese Sweet & Sour Tofu Stir-Fry with Snow Peas

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This healthy sweet and sour tofu stir-fry is easy to whip together on weeknights. Just be sure to plan ahead so that you can freeze the tofu in advance. It gives the tofu a meatier texture and helps it absorb the sauce.Ā Source: Diabetic Living Magazine, Fall 2019

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1 of 29 Vegetarian All-American Portobello Burgers
2 of 29 Creamy Fettuccine with Brussels Sprouts & Mushrooms
3 of 29 Roasted Carrot Tart with Carrot-Green Pesto
4 of 29 Spinach & Artichoke Dip Pasta
5 of 29 Eggplant Lasagna Rolls
6 of 29 Vegetarian Taco-Stuffed Zucchini
7 of 29 Beefless Vegan Tacos
8 of 29 Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto
9 of 29 Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage
10 of 29 Mushroom Shawarma with Yogurt-Tahini Sauce
11 of 29 Chile-Lime Cauliflower Quesadillas
12 of 29 Vegetable & Tofu Fried Rice
13 of 29 Cherry Tomato & Garlic Pasta
14 of 29 Vegetarian Udon Noodle Soup
15 of 29 Mediterranean Portobello Mushroom Pizzas with Arugula Salad
16 of 29 Barbecue Pulled Jackfruit Sandwiches
17 of 29 Mushroom & Tofu Stir-Fry
18 of 29 Crispy Gnocchi Pasta with Tomatoes & Leeks
19 of 29 One-Pot Coconut Milk Curry with Chickpeas
20 of 29 Ricotta-Stuffed Portobello Mushrooms with Arugula Salad
21 of 29 Roasted Red Pepper, Spinach & Feta Penne Pasta
22 of 29 Korean BBQ Tempeh Grain Bowl
23 of 29 Vegetarian Enchilada Casserole
24 of 29 Zucchini Noodle Primavera
25 of 29 Slow-Cooker Tofu Lo Mein
26 of 29 Chickpea & Potato Curry
27 of 29 Slow-Cooker Vegetable Marinara Over Linguine
28 of 29 Stuffed Potatoes with Salsa & Beans
29 of 29 Chinese Sweet & Sour Tofu Stir-Fry with Snow Peas

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29 Vegetarian Dinners with 400 Calories or Less
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