5 recipes of vegetable dishes to lose weight

 A complete and balanced dish should contain enough seasonal plants. The good news is that there are many possibilities around vegetables and slimming dishes are not limited to steamed vegetables that are as bland as they are sad. In this article, we prove it to you with 5 delicious recipes of vegetable dishes that can be adapted to your desires and according to the vegetables of the season.

Why should you eat vegetables to lose weight?

As part of a healthy and varied diet, vegetables should have a particularly important place. As a source of fiber, vitamins, minerals and antioxidants, they are essential for good health. In addition, their low energy density allows us to eat to satiety without risking over-consumption of calories. 

Top 10 vegetables that make you lose weight:

Some vegetables contain particularly few calories and are, at the same time, very filling. This is why they should be encouraged to lose weight in a healthy and lasting way. 

• Cucumber 
• Tomato
• Zucchini 
• White cabbage 
• Fennel
• Celery 
• Spinach 
• Eggplant 
• Bell pepper 
• Broccoli 

Recipe of the curry of vegetables slimming

This recipe of the curry of vegetables slimming is interesting because it can be declined to infinity and according to the seasons. The subtle blend of curry and coconut milk gives this dish a unique flavor. Moreover, this curry is very simple and quick to make. 

For 1 person

• 250 g seasonal vegetables: cauliflower, carrots, broccoli, beans, etc. 
• 1/2 red onion 
• 100 ml of coconut milk 
• 100 ml vegetable stock 
• 1/2 teaspoon Balti curry 
• 1 level tsp. coconut oil 
• 1 teaspoon tomato paste
• Salt, pepper 

Preparation 

• First of all, to make the Slimming Vegetable Curry, start by washing all your vegetables thoroughly. Chop the onion and cut the vegetables into coarse cubes.
• Then, in a saucepan, heat the coconut oil over high heat. Once the oil is hot, discard the red onion and cook for 5 minutes.
• Then add the tomato paste and curry and work the mixture like an ointment. Then add all the vegetables and cover with the broth and coconut milk. Leave to boil for 15 to 20 minutes. At the end of cooking, the vegetables should be tender. Add salt and pepper to taste and serve the vegetable curry with basmati rice.

Slimming vegetable pie

What better than a savoury pie to obtain a light, complete and original meal? The slimming vegetable tart that we propose you here is delicious and can be declined according to the vegetables that you have at your disposal. 

For 1 tart (6 parts) 

• 1 shortcrust pastry 
• 150 g of zucchini
• 100 g diced ham 
• 60 g goat cheese 
• 1 red onion 
• 5 ml of olive oil 
• 3 eggs 
• 150 ml of milk 
• 3 tablespoons of 20% cream 
• 1 teaspoon of herbes de Provence
• 30 g of breadcrumbs 
• Salt, pepper 

Preparation 

• First, to make this vegetable thinness tart, start by preheating the oven to 180°C (th.6). Then wash the zucchini carefully and cut it into thin slices. 
• Then, in a frying pan, heat the olive oil. Once the oil is hot, fry the chopped onion for 3 minutes. Then add the slices of zucchini and diced ham and sauté for about 10 minutes over medium heat. The vegetables should be tender. Add salt and pepper to taste. 
• Meanwhile, in a salad bowl, mix together the eggs, milk and cream. Mix well to obtain a homogeneous device. Then add salt, pepper and herbs of Provence. 
• In a pie dish covered with baking paper, spread the shortcrust pastry. Prick the shortcrust pastry with a fork and sprinkle the breadcrumbs on the tart base. Then add the zucchini and ham preparation and cover with the tart machine. Finish with the diced goat's cheese. 
• Finally, bake the tart for 40 minutes at 180°C. Let it cool down before tasting.

Recipe for light stuffed vegetables

This light stuffed vegetable recipe is a slightly different version of the traditional one, but just as tasty. Here, chicken replaces beef for an even lighter result! This recipe can be used to stuff various vegetables of your choice: zucchini, tomato, bell pepper, squash, etc. 

For 1 person 

• 1/2 zucchini
• 1/2 slice of wholemeal bread
• 1 egg yolk 
• 100 ml soy milk 
• 20 g of fresh cheese type St Morêt
• A small bunch of chives 
• 1/2 shallot 
• Salt, pepper 

Preparation 

• First, to make this recipe for stuffed slimming vegetables, start by preheating the oven to 180°C (th.6). Carefully wash the zucchini. Then cut it in half lengthwise. Set aside. 
• Soak the bread in the vegetable milk for a few seconds. Then, in the bowl of a blender, place the egg yolk, bread, chicken, fresh cheese, shallot and chives. Blend until you obtain a fine stuffing. Add salt and pepper to taste. 
• Finally, garnish the half zucchini with this preparation and put it in the oven for 30 minutes before serving it with salad and rice.

Recipe of the gratin of vegetables thinness

When you have a leftover vegetable on hand and little time to cook, vegetable gratin is the perfect solution to concoct a good balanced meal. This recipe of the vegetable gratin, which can be made in less than 20 minutes, is as simple as it is delicious! 

For 1 person 

• 250 g cooked vegetables: zucchini, cauliflower, broccoli, leek, etc. 
• 2 tablespoons of light cream 
• 1 tablespoon of parmesan powder 
• A small bunch of chives 
• 1/2 teaspoon garlic powder
• Salt, pepper 

Preparation 

• First, to make this slimming vegetable gratin, preheat your oven to 200°C (th.6-7). Then, cut all your vegetables into cubes of the same size. 
• Then, in a bowl, mix the cream, garlic powder and chopped chives. Salt and pepper to your liking. 
• Finally, place your vegetables in an individual ovenproof dish. Then add the cream mixture on top. Finish with the powdered parmesan cheese. Bake in the oven for 10 to 15 minutes. Serve hot.

Light vegetable omelette

This omelet is a perfect recipe for a slimming vegetable. It combines lean proteins and dietary fiber for a complete and balanced meal. Realizable in 5 minutes, it is perfect for an express slimming meal!

For 1 person

• 2 eggs
• 1 tablespoon light cream
• 150 g button mushrooms
• A handful of spinach shoots
• 1/2 shallot
• 5 g of margarine
• 1 tablespoon chopped parsley
• Salt, pepper

Preparation

• First, to make this light vegetable omelet, start by washing all the vegetables thoroughly. Remove the mushroom stalks and cut them into 4, finely chop the shallot.
• Then, in a frying pan, heat the margarine. Throw the shallot and mushrooms in and cook for about ten minutes over medium heat. If necessary, remove the water made by the mushrooms during cooking. Season with salt and pepper.
• Meanwhile, in a bowl, beat the eggs with the cream and chopped parsley. Season with salt and pepper.
• Finally, add the spinach shoots to the cooked mushrooms and cover with the egg mixture. Cook your omelette for about 7 minutes on low heat before turning it over for another 5 minutes. Serve immediately.