10 Low Carb Vegan Recipes

For those seeking a delicious low-carb meal, the Zucchini Noodle Stir Fry with Tofu is a fantastic option. This dish is not only easy to prepare but also an excellent source of plant-based protein and fiber, making it a perfect energizer for your day.

• 2 medium zucchinis, spiralized
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

1. Start by heating the avocado oil in a large skillet over medium heat. Add the cubed tofu and cook until golden and crisp, about 5-7 minutes, then remove from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the minced garlic for about 30 seconds until fragrant. Add the bell pepper and broccoli, cooking for 3-4 minutes until they begin to soften.
3. Stir in the spiralized zucchini noodles and cook for another 2-3 minutes. Return the tofu to the skillet, adding soy sauce, salt, and pepper, and toss everything together until well combined.
4. Finally, sprinkle with sesame seeds and chopped green onions. Serve immediately, enjoying the fresh flavors and textures.

This recipe is packed with nutrients, boasting approximately 250 calories and 15 grams of protein per serving. The zucchini noodles keep the dish low in carbs while providing a good dose of vitamins A and C.

For a hearty variation, consider adding a handful of sliced mushrooms or snow peas to the stir fry. Alternatively, garnish with fresh cilantro or a squeeze of lime juice for an extra burst of flavor and freshness.

For those seeking a delicious low-carb meal loaded with fiber, the Cauliflower Rice and Black Bean Burrito Bowl is a perfect choice. This dish combines the wholesome goodness of cauliflower rice with the protein-rich black beans, making it a satisfying and nutritious option for any meal.

• 1 medium head of cauliflower, riced (about 4 cups)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

1. Start by preparing the cauliflower rice: pulse cauliflower florets in a food processor until they resemble rice grains.
2. Heat olive oil in a large skillet over medium heat, then sauté the onion and red bell pepper until softened, about 5 minutes.
3. Add the cauliflower rice to the skillet, stirring occasionally, and cook for 5-7 minutes until tender.
4. Mix in the black beans, cumin, smoked paprika, salt, and pepper, cooking for an additional 3 minutes until heated through.
5. Serve the mixture in bowls, topped with sliced avocado, chopped cilantro, and a squeeze of lime juice for extra flavor.

This burrito bowl is not only low in carbohydrates but also rich in nutrients and flavor. Cauliflower is a great source of vitamins C and K, while black beans provide around 15 grams of protein per cup, making this an excellent plant-based meal.

For a bit of variety, consider adding roasted corn or diced tomatoes to the bowl for additional texture and taste. Serve with a side of salsa or a dollop of vegan yogurt for a creamy contrast, making this meal both versatile and delightful.

This chickpea and spinach stuffed bell peppers recipe is a delightful, iron-rich comfort food perfect for a low-carb vegan diet. Ideal for those seeking a nutritious yet delicious meal, it combines the earthy flavors of chickpeas and vibrant spinach, providing an abundant source of plant-based iron and other essential nutrients.

• 4 large bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat and sauté onion and garlic until translucent, about 3-4 minutes.
3. Add chickpeas, spinach, cumin, smoked paprika, salt, and pepper, cooking for another 5 minutes until the spinach wilts.
4. Stir in lemon juice and nutritional yeast, mixing thoroughly to combine the flavors.
5. Place the bell pepper halves on the prepared baking sheet and stuff them evenly with the chickpea-spinach mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

This recipe is not only low in carbohydrates but also packed with essential vitamins and minerals. Chickpeas and spinach are excellent sources of plant-based iron, supporting healthy red blood cell production and energy levels.

To enhance the dish, consider serving these stuffed peppers with a side of cauliflower rice or a fresh green salad. For a flavor variation, try adding chopped sun-dried tomatoes or a sprinkle of fresh herbs like basil or parsley to the filling.

Discover a delightful dish with our Spaghetti Squash with Creamy Avocado Sauce, a perfect choice for those embracing a healthy fat feast. This recipe combines the subtle sweetness of spaghetti squash with the rich, creamy texture of avocado, offering a satisfying, low-carb meal that’s both nourishing and delicious.

• 1 medium spaghetti squash
• 2 ripe avocados
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cherry tomatoes, halved (optional for garnish)

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
2. Roast the squash for about 40 minutes, or until the flesh is tender and can be easily shredded with a fork. Allow it to cool slightly before using a fork to scrape out the spaghetti-like strands into a bowl.
3. While the squash is roasting, prepare the creamy avocado sauce. In a blender or food processor, combine avocados, lime juice, garlic, cilantro, olive oil, salt, and pepper, blending until smooth and creamy.
4. Mix the avocado sauce with the warm spaghetti squash strands until well combined. Adjust seasoning to taste, and garnish with cherry tomatoes if desired.

This dish is a fantastic source of healthy fats thanks to the avocados, which are also rich in fiber and essential nutrients like potassium and vitamins C, E, and K. Spaghetti squash adds a low-calorie, low-carb base that’s perfect for those looking to reduce their carbohydrate intake while still enjoying a hearty meal.

For a different twist, consider adding a sprinkle of red pepper flakes for a bit of heat or some toasted pine nuts for extra crunch and flavor. This versatile dish pairs well with a fresh green salad or can be enjoyed as a standalone meal, making it an excellent option for a nutritious and satisfying lunch or dinner.

This Kale and Walnut Pesto Salad is an antioxidant powerhouse that combines the earthy flavors of kale with the rich, nutty taste of walnuts. Perfect for a light lunch or dinner, this salad is not only delicious but also packed with nutrients to boost your health.

• 2 cups of fresh kale, stems removed and chopped
• 1/2 cup of walnuts
• 1/4 cup of nutritional yeast
• 2 garlic cloves
• 1/4 cup of olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 red onion, sliced thinly

1. Begin by toasting the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Set aside to cool.
2. In a food processor, combine the kale, toasted walnuts, nutritional yeast, garlic, olive oil, and lemon juice. Blend until the mixture is smooth and creamy.
3. Season the pesto with salt and pepper to taste, adjusting as necessary to suit your preference.
4. In a large bowl, mix the cherry tomatoes and red onion with the prepared kale pesto until all ingredients are well-coated.
5. Serve immediately, or let it chill in the refrigerator for an hour to let the flavors meld together.

This salad is rich in vitamins A, C, and K from the kale and provides a healthy dose of omega-3 fatty acids from the walnuts. The combination of these ingredients helps support heart health and reduce inflammation, making it a perfect addition to your healthy eating plan.

For a bit of variety, consider adding sliced avocado or roasted chickpeas for extra texture and flavor. You can also serve this salad over a bed of quinoa or alongside grilled vegetables for a more substantial meal. Enjoy this vibrant dish as a refreshing change from your usual salad routine!

Eggplant and Mushroom Lettuce Wraps offer a delightful combination of flavor and nutrition, delivering a satisfying crunch without the carbs. This recipe is an excellent choice for those seeking a low-calorie meal packed with vitamins, fiber, and antioxidants.

• 1 medium eggplant, diced
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 8 large lettuce leaves (such as romaine or butterhead)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon sesame seeds
• Salt and pepper to taste

1. Heat olive oil in a large pan over medium heat, then add diced eggplant and sliced mushrooms.
2. Sauté for about 5 minutes until the vegetables start to soften, stirring occasionally.
3. Add minced garlic, soy sauce, and grated ginger to the pan, and cook for an additional 2 minutes.
4. Season with salt and pepper to taste, then remove from heat and let the mixture cool slightly.
5. Prepare the lettuce leaves by washing and patting them dry, then fill each leaf with the eggplant and mushroom mixture.
6. Garnish with chopped cilantro and sesame seeds before serving.

These wraps are not only low in calories but also provide a substantial amount of fiber, making them a perfect light meal or appetizer. Mushrooms and eggplant are rich in antioxidants, which support a healthy immune system and may help reduce inflammation.

For a delightful twist, consider adding a sprinkle of crushed peanuts or a drizzle of sriracha for extra flavor. These wraps are versatile and can be served as a light lunch or a refreshing appetizer, making them a crowd-pleaser at any gathering.

Broccoli and Almond Stir-Fried Rice is a delicious and nutritious meal that combines the satisfying crunch of almonds with the vibrant flavors of fresh broccoli. This dish is not only low in carbohydrates but also rich in calcium, making it an excellent choice for those looking to boost their nutrient intake while enjoying a tasty meal.

• 1 cup of cooked cauliflower rice
• 1 tablespoon of olive oil
• 2 cups of broccoli florets
• 1/4 cup of sliced almonds
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce or tamari
• 1/2 teaspoon of sesame oil
• Salt and pepper to taste
• 1 tablespoon of lemon juice

1. Heat the olive oil in a large pan over medium heat for about 1 minute.
2. Add the garlic and sauté for 30 seconds until fragrant. Stir in the broccoli florets and cook for 5-7 minutes until they are tender but still bright green.
3. Mix in the cauliflower rice, continuing to cook for another 3 minutes while stirring frequently.
4. Add the sliced almonds and drizzle with soy sauce, sesame oil, and lemon juice. Stir to combine all ingredients and cook for an additional 2 minutes.
5. Season with salt and pepper to taste, then serve hot.

This dish is packed with dietary fiber, vitamins, and minerals, particularly calcium from the almonds and broccoli. Each serving provides a healthy dose of plant-based protein and essential nutrients, making it both satisfying and nourishing.

For a heartier meal, consider adding a side of grilled tofu or tempeh. You can also experiment with different nuts or seeds, such as cashews or sunflower seeds, to vary the texture and flavor while keeping the dish vegan and low-carb.

As the weather turns cooler, there’s nothing quite as comforting as a bowl of hearty soup. This Red Lentil and Tomato Soup is not only a gluten-free option but also packs a punch with its rich flavors and health benefits.

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Add the crushed tomatoes, vegetable broth, and rinsed red lentils to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Let the soup simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a squeeze of lemon juice.

Loaded with protein and fiber, red lentils are a fantastic choice for a nourishing meal. They are also a great source of iron and B vitamins, crucial for maintaining energy levels.

This soup can be enjoyed on its own or paired with a side salad for a more filling meal. For an extra layer of flavor, consider adding a dollop of coconut yogurt or a sprinkle of nutritional yeast on top.

These Cabbage and Tempeh Spring Rolls are a delightful way to enjoy a meal that’s both refreshing and nourishing. Packed with probiotics from fermented ingredients, this recipe supports a healthy gut while providing a low-carb, plant-based option for your meal plan.

• 8 large cabbage leaves
• 200g tempeh, cut into thin strips
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Salt and pepper to taste

1. Start by blanching the cabbage leaves in boiling water for 1 minute, then transfer them to a bowl of ice water to cool. Pat them dry and set aside.
2. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and grated ginger to create a flavorful marinade for the tempeh.
3. Heat a non-stick pan over medium heat and cook the tempeh strips in the marinade for about 5 minutes, until they are golden brown.
4. Lay out the cabbage leaves and fill each with a portion of cooked tempeh, shredded carrots, bean sprouts, and fresh cilantro.
5. Carefully roll up each leaf, tucking in the sides as you go, to create a neat spring roll. Serve immediately or chill in the fridge for a refreshing treat later.

These spring rolls are not only tasty but also a powerhouse of nutrition. With just around 150 calories per roll, they offer a good dose of plant-based protein and fiber, making them satiating and perfect for maintaining a healthy diet.

For a delectable twist, consider adding a dash of sriracha for a spicy kick or serve with a tangy peanut dipping sauce. These rolls can also be customized with additional veggies like sliced bell peppers or avocado for extra flavor and nutrition.

Satisfy your sweet tooth with our Coconut Milk Chia Seed Pudding, a heart-healthy dessert that’s as delicious as it is nourishing. This creamy pudding is rich in omega-3 fatty acids and antioxidants, making it a perfect guilt-free treat for those mindful of their heart health.

• 1 cup of unsweetened coconut milk
• 1/4 cup of chia seeds
• 2 tablespoons of maple syrup or your preferred low-carb sweetener
• 1/2 teaspoon of vanilla extract
• A pinch of sea salt
• Fresh berries and unsweetened coconut flakes for topping

1. In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and sea salt. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to swell and create a pudding-like texture.
3. Before serving, give the pudding a good stir to break up any clumps that may have formed. Spoon the mixture into serving bowls.
4. Top with fresh berries and sprinkle with unsweetened coconut flakes for added texture and flavor.

This chia seed pudding is a powerhouse of nutrition, offering high fiber content that aids digestion and promotes heart health. Each serving is low in carbs and provides a satisfying dose of plant-based protein and healthy fats.

For a delightful variation, try adding a touch of cinnamon or a tablespoon of cacao powder for a chocolaty twist. This pudding can also be a versatile breakfast option—simply layer with granola or nuts for an energy-boosting start to your day.