Fat Free Vegan

Farro, the ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans.

The savory flavors of Thanksgiving combine to make this gluten-free, meatless loaf the perfect centerpiece of your holiday meal. Vegan and low-fat.

This gluten-free, vegan pumpkin pie forms its own crust as it bakes. Delicious and addictive–and low-fat and only 153 calories per serving!

Nava writes, "There are no words to describe this recipe other than 'a deep dish of absolute comfort.'"

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.

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

Leftover brown rice becomes a healthy meal in minutes with this whole foods plant based recipe featuring frozen stir-fry vegetables and riced cauliflower. Air fried or baked tofu is a delicious addition, but see the notes below for easier options.

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

Homemade seitan ("wheat meat") is wrapped around a savory stuffing in this elegant vegan main dish. The stuffing ingredients are very flexible. I was all out of regular mushrooms, so I used beech mushrooms but any kind will do. Mushroom haters, feel free to substitute another vegetable or just leave them out. Walnut haters can use another type of nut (or no nuts at all) and cranberry phobics can use dried cherries, raisins, or no fruit at all.

My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary–more for blander foods and less for highly seasoned dishes.

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.)

This creamy curry is delicious served over rice and vegetables, but it can easily be made into a soup with the addition of a little extra broth or plant milk.

This creamy curry is delicious served over rice and vegetables, but it can easily be made into a soup with the addition of a little extra broth or plant milk.

Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich.

This cake makes a nice change from pumpkin pie for Thanksgiving, and its beautiful colors are perfect for a festive Christmas dessert. I adapted the recipe from Vegan Holiday Kitchen by Nava Atlas, eliminating the small amount of oil in the original. Use her cream cheese frosting, if you like, or simply sprinkle with confectioners sugar for a very low-fat dessert.

Beefless Stew | FatFree Vegan Kitchen