Low Fat Vegan No Oil Thanksgiving Lentil-Mushroom Loaf

This healthy pumpkin pie pudding is the perfect after school snack or dessert. It takes only a few minutes to make and has only 3.4g net carbs per serving! (For the recipe: http://mylifecookbook.com/2017/08/20/healthy-pumpkin-pie-pudding/)

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15-Minute Low-Carb Zucchini Pizza Bake for One

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Black bean soup

Harira soup

Roman egg drop soup

Creamy whipped black beans are slathered onto bread slices that are stuffed with baby spinach, juicy tomato slices, and smoky tempeh bacon to make these hearty and flavor-packed vegan sandwiches.

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The best tomato soup

3 pounds tomatoes 150g white onion 35g garlic 215g baby carrots 1 tbsp olive oil 4 cups chicken broth 2 tbsp balsamic 1/2 tsp red pepper flakes 1 tbsp Parmesan 1 cup basil Roast veggies with oil at 375 for 1 hour Purée with chicken broth. Add to saucepan, add additional ingredients, and simmer until heated.

Very low cal, possibly blasphemous, vegetable lasagna

Italians, I'm sorry. For the sauce: •1 medium onion, chopped •Carrots, chopped, 1/2 the weight of the onion •Celery, chopped, 1/2 the weight of the onion •1 tbsp and 1 tsp olive oil •1/2lb lean ground turkey, or meat of choice •28oz canned tomatoes •1 cup chicken stock •1 tbsp Italian seasoning or herbs of choice •1/2 tbsp balsamic vinegar •1 tsp sugar, if cooking for less than an hour Prepare the mirepoix and cook in 1 tbsp olive oil, cooking on low until caramelized. In another pan, sear the meat in 1 tsp oil until browned. Add the canned tomatoes and meat to the vegetables, and deglaze the pan if necessary with water and add to pot. Add chicken stock, herbs, and vinegar and bring up to a boil. Using a hand blender, blend the sauce to desired chunky-ness. Simmer minimum 2 hours, adding water when it becomes too thick. "Noodles": 1 1/2 - 2 pounds of zucchini, sliced with a mandolin, laid out on a baking sheet, salted, and roasted until very wet, then patted dry with a towel. Vegetable layer: •6oz small mushrooms •8oz bell peppers, sliced (about 2 smallish ones) Roast veggies at 450 for 15-20 minutes until browned. Allow to cool and then chop finely. Double the quantities if you want 2 layers of this. Cheese layer: 1 1/2 cups fat free ricotta cheese (usually the texture of it sucks but it's not noticeable at all in this) 3/4 cup parmesan 1 egg and 1 egg white Topping: 4 oz part skim mozzarella, and extra Parmesan, optional. Final assembly: Layer the zucchini "pasta" on the bottom, followed by half the cheese and 1/3 of the sauce, then all of the vegetables. Another layer of zucchini, 1/3 of the sauce, and the rest of the cheese. Finally, another layer of zucchini, the rest of the sauce, and the mozzarella. Bake at 350 for 45 minutes to an hour, uncovered. Serve with bread and or salad.

Meatless manicotti

http://www.myrecipes.com/recipe/easy-meatless-manicotti

Optional: make with 1/2 pound ground turkey

Basic marinara sauce

http://www.myrecipes.com/recipe/basic-marinara

Eggplant Voluntini