10 Low Carb Vegan Dinner Recipes

For a delightful and nutritious twist on a classic dish, try our Zucchini Noodle Pad Thai. This low-carb, high-fiber recipe is perfect for health-conscious cooks looking to enjoy Asian-inspired flavors without the guilt.

• 2 medium zucchinis, spiralized
• 1 tablespoon coconut oil
• 1/2 cup sliced bell peppers
• 1/4 cup sliced green onions
• 1/2 cup shredded carrots
• 1/4 cup chopped peanuts
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon peanut butter
• 1 teaspoon chili flakes (optional)
• Fresh cilantro for garnish

1. Heat the coconut oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the bell peppers, green onions, and carrots to the pan. Stir-fry for 3-4 minutes until the vegetables are just tender.
3. In a small bowl, whisk together the soy sauce, lime juice, peanut butter, and chili flakes. Pour this sauce into the pan and mix well.
4. Add the spiralized zucchini to the pan. Cook for another 2-3 minutes, ensuring the noodles are well-coated with the sauce.
5. Remove from heat and top with chopped peanuts and fresh cilantro before serving. Enjoy your healthy and delicious Zucchini Noodle Pad Thai!

This dish is not only low in carbs but also a great source of fiber, thanks to the zucchini and other veggies. With approximately 250 calories per serving, it offers a balanced mix of nutrients to keep you feeling full and energized.

Consider serving this Pad Thai with a side of steamed edamame for added protein. For a bit of variety, you might try adding tofu or tempeh to increase the protein content while keeping it vegan and low-carb.

Discover the delicious world of cauliflower rice stir-fry with tofu, an enticing protein-packed delight that fits perfectly into a low-carb lifestyle. This dish is not only quick and easy to prepare but also provides a nourishing meal option that boasts vibrant flavors and satisfying textures.

• 1 block (14 oz) firm tofu, drained and pressed
• 3 cups cauliflower rice
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Optional: sesame seeds and chopped cilantro for garnish

1. Begin by cutting the tofu into cubes and season them lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the tofu and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger for about 30 seconds until fragrant, then add the bell pepper and broccoli, cooking for 5 minutes until the vegetables are tender-crisp.
3. Stir in the cauliflower rice, soy sauce, and sesame oil, mixing well to combine. Cook for an additional 5 minutes until the cauliflower is tender.
4. Add the browned tofu back to the skillet along with the green onions. Toss everything together and heat for another 2 minutes to ensure all ingredients are well combined and hot.

This cauliflower rice stir-fry is a low-carb powerhouse, offering a generous amount of protein and fiber to keep you satisfied. With approximately 350 calories per serving and a balanced profile of essential nutrients, it makes for a nutritious and energizing meal.

For a delightful serving suggestion, garnish with sesame seeds and a sprinkle of fresh cilantro for added flavor and visual appeal. You can also experiment by adding your favorite vegetables or even a dash of chili flakes for a spicy kick, making this recipe as versatile as it is delicious.

Stuffed Bell Peppers with Lentil & Quinoa Mix are a delicious and nutritious option for those looking to enjoy an iron-rich meal. This recipe combines wholesome ingredients to boost your iron intake while delivering a satisfying, low-carb dinner.

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the bell pepper halves in it, cut side up.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
3. Add the cooked quinoa and lentils to the skillet. Stir in the cumin, smoked paprika, salt, and pepper, cooking until the mixture is well combined and heated through.
4. Remove the skillet from heat and stir in the lemon juice and chopped parsley. Spoon the mixture evenly into each bell pepper half.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

This meal is not only low in carbs but also provides a significant amount of protein and dietary fiber, making it an excellent choice for maintaining energy levels. The combination of lentils and quinoa offers a complete protein source while being rich in vitamins and minerals like iron and magnesium.

For a delightful twist, serve these stuffed peppers with a side of fresh salad or a dollop of avocado for added creaminess. You can also experiment with different spices like chili powder or add vegetables such as zucchini or mushrooms to the filling for an extra nutrient boost.

Eggplant and Spinach Lasagna is a delightful twist on a classic dish, offering a low-carb, vegan option without compromising on flavor. This recipe is an antioxidant powerhouse thanks to the nutrient-rich ingredients like eggplant and spinach, which are known for their disease-fighting properties.

• 2 medium eggplants, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• 3 cups fresh spinach
• 1 cup tomato sauce
• 1 cup vegan ricotta cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup nutritional yeast

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
2. Brush the eggplant slices with olive oil, season with salt and pepper, and bake for 20 minutes until tender, flipping halfway through.
3. In a skillet over medium heat, sauté the spinach until wilted, about 3 minutes. Remove from heat and set aside.
4. Spread a thin layer of tomato sauce at the bottom of a baking dish. Layer half of the eggplant slices to cover the sauce.
5. Spread half of the vegan ricotta over the eggplant, followed by half of the sautéed spinach. Sprinkle with oregano and basil.
6. Repeat the layers with the remaining eggplant, ricotta, and spinach. Top with the remaining tomato sauce and nutritional yeast.
7. Bake for 25-30 minutes until the top is golden and bubbly. Let it cool for a few minutes before serving.

This lasagna is packed with vitamins and minerals, including vitamins A and C from the spinach, and fiber from the eggplant. Each serving provides approximately 250 calories, making it a nutritious choice for a satisfying meal.

For a creative twist, consider adding grilled zucchini or mushrooms to the layers for extra flavor. Pair this lasagna with a crisp green salad for a complete meal that is as nourishing as it is delicious.

Indulge in the comforting flavors of this Creamy Coconut Curry with Chickpeas, a dish designed to boost your immunity while delighting your taste buds. This vegan, low-carb meal combines the warmth of spices with nutrient-rich ingredients to support your health journey.

• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (400 ml) coconut milk
• 1 can (400 g) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 cup baby spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Juice of 1 lime

1. Heat the coconut oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, and turmeric, cooking for another minute until fragrant.
3. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.
4. Add the chickpeas to the pan and cook for 10 minutes, allowing the flavors to meld.
5. Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
6. Remove from heat and stir in lime juice. Garnish with fresh cilantro before serving.

This dish is not only delicious but also packed with nutrients. Chickpeas provide a great source of plant-based protein and fiber, while turmeric offers anti-inflammatory properties, making this curry a health-enhancing meal.

Serve this curry over cauliflower rice or enjoy it as a standalone stew for a satisfying, low-carb dinner. For added flavor, consider stirring in some diced tomatoes or topping with roasted cashews for a delightful crunch.

Our Grilled Portobello Mushrooms with Avocado Salsa offers a delicious and heart-healthy option perfect for a low-carb dinner. With its combination of meaty mushrooms and creamy avocado, this dish is rich in nutrients and flavor, making it an excellent choice for health-conscious cooks.

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large avocado, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

1. Preheat your grill to medium-high heat, approximately 375°F (190°C). In a small bowl, combine olive oil, balsamic vinegar, garlic powder, salt, and black pepper, and brush this mixture over both sides of the portobello mushrooms.
2. Place the mushrooms on the grill, gill side up, and cook for about 5-7 minutes per side, or until tender and juicy. While the mushrooms are grilling, prepare the avocado salsa by combining the diced avocado, red onion, tomato, lime juice, and cilantro in a bowl.
3. Once the mushrooms are cooked, remove them from the grill and let them rest for a minute. Spoon the avocado salsa generously over the grilled mushrooms and serve immediately.

This recipe is not only tasty but also packs a nutritional punch. Portobello mushrooms are low in calories and contain antioxidants, while avocados provide a healthy dose of monounsaturated fats that are beneficial for heart health.

Serve these grilled mushrooms as a main dish or as a hearty side. For variation, add a sprinkle of crumbled tofu or a dash of your favorite hot sauce to the avocado salsa for an extra kick of flavor.

Spaghetti Squash Primavera packs a punch of flavor with a vibrant mix of vegetables, offering a delicious way to boost your vitamin C intake. This dish is not only low in carbs but also completely vegan, making it a nutritious choice for anyone looking to maintain a balanced diet.

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves for garnish

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the inner surfaces with olive oil.
2. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant, then add the bell peppers, zucchini, and cherry tomatoes.
4. Sauté the vegetables for about 5-7 minutes, or until they are just tender. Stir in the Italian seasoning, and season with salt and pepper to taste.
5. Once the squash is cooked, use a fork to scrape out the strands and add them to the skillet with the vegetables. Toss everything together gently to combine.
6. Serve warm, garnished with fresh basil leaves, and enjoy a delicious, low-carb meal that’s ready in about an hour.

This dish is an excellent source of vitamin C, essential for immune support and skin health. With only approximately 180 calories per serving, it offers a light yet satisfying meal option that’s rich in antioxidants and fiber.

For a delightful variation, consider adding a sprinkle of nutritional yeast for a cheesy flavor or tossing in some toasted pine nuts for added crunch. Pair this Spaghetti Squash Primavera with a fresh green salad for an even more nutrient-packed dinner experience.

Savor the vibrant flavors of our Kale and Almond Pesto Zoodles, a dish that not only delights the palate but also fortifies your bones. This low-carb, vegan option is rich in nutrients, making it a perfect choice for health-conscious cooks seeking delicious and nourishing meals.

• 2 cups fresh kale leaves, stems removed
• 1/2 cup raw almonds
• 1/4 cup nutritional yeast
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 medium zucchini, spiralized

1. Begin by toasting the almonds in a dry skillet over medium heat for about 3-4 minutes until golden brown, then set aside to cool.
2. In a food processor, combine kale, toasted almonds, nutritional yeast, garlic, and lemon juice. Pulse until the mixture is finely chopped.
3. While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency, then season with salt and pepper to taste.
4. In a large skillet, sauté the spiralized zucchini over medium heat for 3-4 minutes until just tender.
5. Toss the cooked zoodles with the kale and almond pesto until thoroughly coated, then serve immediately.

This dish is packed with calcium and vitamin K from kale, which are essential for maintaining strong bones. Additionally, almonds provide healthy fats and magnesium, further supporting bone health and overall well-being.

For a heartier meal, consider adding roasted cherry tomatoes or grilled mushrooms, which complement the earthy flavors beautifully. Alternatively, sprinkle some hemp seeds on top for added texture and protein, making this dish a versatile delight you’ll want to revisit often.

This Roasted Brussels Sprouts and Walnut Salad is a delightful way to enjoy a nutrient-dense meal packed with flavor. Rich in omega-3 fatty acids from walnuts, it supports heart health while being a low-carb, vegan dinner option.

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
3. Roast for 20-25 minutes until they are golden and tender, stirring halfway through for even cooking.
4. In the last 5 minutes of roasting, add the walnuts to the baking sheet to toast them lightly.
5. In a small bowl, whisk together balsamic vinegar and maple syrup to create the dressing.
6. Once the Brussels sprouts and walnuts are done, transfer them to a large bowl and mix in the dried cranberries.
7. Drizzle the dressing over the salad and toss to combine well.

This salad is not only deliciously savory with a hint of sweetness, but it’s also packed with essential nutrients. Brussels sprouts are high in vitamins C and K, while walnuts provide a plant-based source of omega-3 fatty acids, promoting overall wellness.

For a heartier meal, consider adding some quinoa or chickpeas to boost the protein content. Alternatively, try swapping the cranberries with dried cherries or apricots for a different flavor profile. Enjoy this salad warm or cold, making it a versatile addition to any meal plan.

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• Optional: 1/4 cup coconut milk for creaminess

1. Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet.
2. Roast the squash for 25-30 minutes or until tender and slightly caramelized. Meanwhile, in a large pot, sauté the onion and garlic over medium heat until the onion becomes translucent.
3. Add the roasted squash to the pot along with the vegetable broth and sage. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
4. Using an immersion blender, puree the soup until smooth. If desired, stir in the coconut milk for added creaminess, and adjust seasoning with additional salt and pepper to taste.

Butternut squash is a nutrient powerhouse, offering a significant dose of vitamins A and C. These vitamins, along with the fiber content, contribute to a healthy digestive system and overall well-being.

Serve this soup hot, garnished with a sprinkle of fresh sage or a drizzle of olive oil for added flavor. For a variation, add a pinch of nutmeg or cinnamon to the soup for a hint of warmth and spice, or pair it with a slice of whole-grain bread for a satisfying meal.