9,195 fat free recipes

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Tomato basil bread machine loaf made with whole wheat flour, tomato juice, honey, and vital wheat gluten. A savory, herb-scented yeast bread with no oil or butter.

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Five-ingredient whole wheat peasant bread for the bread machine. Just flour, water, honey, salt, and yeast for a simple, hearty everyday loaf.

Frozen peas in butter sauce tossed with tender zucchini strips and a pop of diced pimento. A simple, colorful vegetable side for two that's ready in under 40 minutes.

Cinnamon sugar toast cut into strips and stacked like a log cabin. A fun, easy breakfast activity for kids using just bread, butter, cinnamon, and sugar.

Sweet coleslaw with mini marshmallows, crushed pineapple, whipped cream, and mayo from Don & Charle's steakhouse. A creamy, dessert-style slaw that feeds a crowd.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.