If you're looking for recipes for meatless meals, either for health or religious reasons, Take Off Pounds Sensibly, the nonprofit weight-loss support organization, has several offerings that promise no one will miss the meat or leave the table hungry.

The recipes, which are inspired by tradition, using satisfying ingredients like mushrooms, richly spiced tofu and fragrant sauces, are from Mary Reilly, contributing recipe developer for TOPS Club Inc.For more information on TOPS, or to find a local chapter, visit

www.tops.org.Stuffed Swiss chard RollsIn this colorful and delicious vegan friendly recipe, inspired by stuffed cabbage rolls, Swiss chard stands in for the cabbage and quick-cooking bulgur wheat replaces the rice. A simple sweet-and-sour tomato sauce finishes the dish.Prep and cook time: 40 minutesServings: 6 (3 rolls and ¼ cup sauce)6 cups water, divided1 cup medium or coarse bulgur wheat2 tablespoons olive oil, divided1 small onion, grated1 clove garlic, minced1 teaspoon salt, divided1 28-ounce can no-salt-added crushed tomatoes1 teaspoon brown sugar1 tablespoon red wine vinegar18 medium Swiss chard leaves, stem ends trimmed off1 medium sweet potato, peeled and grated4 scallions, white and green parts, cut crosswise into thin slices⅓ cup raisins¼ cup dill, choppedBring 2 cups of water to a boil. Place bulgur in a large bowl and cover with the boiling water. Place a lid over the bowl and set aside to let bulgur cook and absorb the water.Heat 1 tablespoon of oil in a 3-quart saucepan over medium-high heat. When oil is hot, add onion and cook, stirring, until just starting to brown. Add garlic, a ½ teaspoon salt, tomatoes, sugar and vinegar. Lower heat and simmer for about 10-15 minutes, stirring occasionally to make sure the sauce isn't sticking. Remove from heat.Bring 4 cups of water to a boil in a large skillet. Using tongs, dip each chard leaf into the water to wilt it. Lay the leaves flat on a baking sheet to cool. Add the sweet potatoes and 1 tablespoon olive oil to water remaining in the pan and simmer until the sweet potato shreds are tender. If the water evaporates before the sweet potatoes are tender, add more, a ½ cup at a time, and continue simmering.When sweet potatoes are tender and cooked through, add the cooked bulgur, a ½ teaspoon salt, scallions, raisins and dill to the pan and combine well.Spread a chard leaf out and place a scant ⅓ cup of filling on the lower third of the leaf. Fold the bottom edge of the leaf up and roll tightly, tucking in the sides as you go. Repeat to use all chard leaves and filling.Garnish rolls with the tomato sauce and microwave until steaming, about 4-6 minutes.Nutrition information per serving: 192 calories (40 from fat), 5 g total fat (0 g saturated fat), 0 mg cholesterol, 710 mg sodium, 35g carbohydrates, 10 g fiber, 17 g sugar, 5 g protein.Mediterranean Eggplant BakeIn Mediterranean countries, moussaka (a layered eggplant bake), is traditionally prepared with ground lamb and a rich dairy filling. This gluten-free version uses beans to add protein and make a delectably creamy sauce - without the cream. Moussaka can be served hot or at room temperature, so it's great for entertaining and potlucks.Prep and cook time: 40 minutesServings: 6 (1½ cups)2 15.5-ounce cans reduced-sodium cannellini or navy beans, 1 can drained and rinsed1 clove garlic, mincedA few pinches ground nutmeg, divided¼ teaspoon saltCooking spray2 medium eggplants, sliced crosswise ¼-inch thick1 large russet potato, scrubbed and sliced crosswise ¼-inch thick1 14-ounce can no-salt-added diced tomatoes½ teaspoon ground cinnamonPinch ground cloves2 tablespoons parsley, finely chopped¼ cup Parmesan, gratedPreheat broiler. In a food processor, puree the beans with liquid from 1 can, garlic, a pinch of nutmeg and salt until smooth. Set aside.Spray a baking sheet with cooking spray. Lay eggplant slices on it in one layer, spray with additional cooking spray and broil until tender, about 5 minutes.Spray another baking sheet with cooking spray. Lay potato slices on it in one layer, spray with additional cooking spray and broil until just tender, about 10 minutes. Change the oven heat to 400 F.In a large bowl, combine the tomatoes, cinnamon, another pinch of nutmeg, cloves and parsley.Cover the bottom of a 9-inch by 13-inch baking dish with one-third of the tomato mixture, then layer half the potatoes and eggplant over it. Spoon one-half of the bean mixture over the vegetables. Spoon half of the remaining tomato mixture over the bean puree, and layer on the rest of the potatoes and eggplant. Top with the last of the tomato mixture and gently cover the top of the dish with the last of the bean puree. Sprinkle with the Parmesan. Bake in the oven until warmed through, about 15 minutes.Nutrition information per serving: 276 calories (10 from fat), 1 g total fat (1 g saturated fat), 3 mg cholesterol, 293 mg sodium, 55 g carbohydrates, 14 g fiber, 8 g sugar, 5 g protein.Flavorful Portobello MushroomsPortobello mushrooms don't need much help to feel like a meaty and satisfying dinner. Enjoy these miso-accented mushrooms with steamed greens and rice. Gluten-free and vegan friendly.Prep and cook time: 45 minutes.Servings: 4 (1 mushroom cap and ½ cup filling)4 large Portobello mushroom caps with stemscooking spray1 1-lb. block firm tofu1 2-in. piece of ginger, peeled and chopped2 cloves garlic, peeled and minced3 scallions, white and green parts, sliced crosswise into rings⅛ t. freshly cracked black pepper1 T. low-sodium, gluten-free tamari (aged soy sauce)1 T. shiro (white) miso* (labeled gluten-free)2 T. rice vinegar1 T. pecans, toasted and choppedPreheat broiler. Remove the stems from the mushrooms. Chop stems into small pieces and set aside. Using a teaspoon, gently scrape the gills out of the inside of the mushroom caps. Spray a small baking sheet with cooking spray and put the mushroom caps on it, gill side down.Broil for about 4-5 minutes, until the caps start to soften. Remove from oven.Make the filling by crumbling the tofu onto a double thickness of paper towels. Wrap the tofu in the towels and press out as much liquid as you can.Spray a nonstick skillet with cooking spray and place over medium-high heat. Add the tofu and the chopped mushroom stems carefully - the tofu may spit a little. Stir occasionally, as the tofu browns and crisps. This may take 5-15 minutes depending on how damp the tofu is.When the tofu starts to resemble cooked ground turkey, stir in the ginger, garlic, scallions, pepper and tamari. Cook a few more minutes, until fragrant. Taste the tofu mixture, and if it's not salty enough, add more tamari to taste. Remove from heat.Make a topping by mixing the miso, vinegar and pecans together.Fill each mushroom cap with the tofu filling. If there's any filling left over, put it in the bottom of the baking sheet and set the mushrooms on top. Top each mushroom with a little of the pecan topping.Broil until the topping is golden brown and bubbling.Nutrition information per serving: 155 calories (73 from fat), 9 g total fat (0 g saturated fat), 0 mg cholesterol, 477 mg sodium, 12 g carbohydrates, 2 g fiber, 1 g sugar, 12 g protein.Butternut Squash Steaks with Herb Sauce and QuinoaThe full-flavored Moroccan herb sauce used in this recipe, called chermoula, is great on vegetables, but also is a fabulous addition to baked fish and poultry dishes, or drizzled over a sandwich. Gluten-free and vegan friendly.Prep and cook time: 50 minutesServings: 4 (¾ cup butternut squash with ¾ cup quinoa and 1 tablespoon sauce)1 cup packed (about 1 bunch) cilantro leaves and tender stems½ cup packed (about ½ bunch) flat-leaf parsley1 clove garlic, peeled1 tablespoon lemon juice1 teaspoon paprika1 teaspoon ground cuminPinch red pepper flakes¼ teaspoon salt2 tablespoons olive oil2 tablespoons water1 large butternut squash1 cup quinoaPreheat the oven to 375 F. In a food processor, blend together the cilantro, parsley, garlic, lemon juice, paprika, cumin, pepper flakes and salt. Blend until a thick green puree starts to form.With the processor running, pour the olive oil and water in slowly to form a thick sauce. If the sauce is too thick (it should be like a very thick salad dressing), stir in a spoonful or two more of water. Set finished chermoula (sauce) aside.Peel the butternut squash and cut it into ¾-inch thick "steaks," discarding the seeds. Rub the squash with ¼ cup. of chermoula. Lay the squash on parchment-lined baking sheets.Roast squash until tender and golden brown, about 30 minutes.While the squash is roasting, prepare the quinoa according to package directions.To serve, place the quinoa on a platter and layer the squash slices over it. Garnish with a few spoonfuls of the chermoula and, if desired, some pomegranate seeds, and cilantro or parsley leaves.Nutrition information per serving: 287 calories (85 from fat), 10 g total fat (1 g saturated fat), 43 mg cholesterol, 159 mg sodium, 43 g carbohydrates, 6 g fiber, 9 g sugar, 8 g protein.