Are you looking to lose weight or eat healthier? Are you considering a vegan diet or are just looking for some new healthy and delicious low carb vegan recipes dishes to add to your regular rotation?
Eating a low-carb or keto diet can be an effective way to lose weight for many. Choosing a vegan diet can also be a healthier option if you’re used to eating meat.
Having a library of delicious recipes to choose from is the first step to sticking to any diet.
In this article, we have 15 delicious low carb vegan recipes that you’re bound to love.
We’ve picked a range of dishes using a wide variety of ingredients so you’re sure to find something you and your family will love.
Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.
For our first low carb vegan recipes, we’ve chosen this easy stir-fry. As well as being vegan and low in carbohydrates, it’s also low in sodium and added sugars as well.
The first step is to slice your tofu into smaller cubes and season with a little salt. Cook until golden brown and remove from the pan.
Then you can start on the broccoli, which is cooked with a little salt and oil before the orange juice and chipotle are cooked.
Put the tofu back in the pan for a couple of minutes to warm it through, stir in some cilantro, and serve. This is one of the best low carb vegan recipes. Don’t forget to try it.
1cup1Lukewarm Water not boiling, think bath temperature
Directions
Preheat the oven to 430°F (220°C).
In a large mixing bowl, add the coconut flour, psyllium husk, salt, olive oil, and lukewarm water.
Combine with a spatula or wooden spoon first, then use your hand and knead the dough for 1 minute. The batter will be very moist at first and dry out as you go, and that is what you want. Gather the pieces of dough and form a ball. If it is too dry, add a bit more water, 1 tablespoon at a time, until the dough holds well together.
Set aside in the mixing bowl at room temperature for 10 minutes. It will give time to the fiber in the flour and psyllium husk to absorb the extra moisture.
Just because you’re following a vegan recipes for diet doesn’t mean that you have to give up pizza!
With this recipe, you can make a crispy pizza base with coconut flour, psyllium husk, salt, extra virgin olive oil, and a little water.
Mix the ingredients together until it becomes a dough, adding a little more water if it is too dry.
You should allow the dough to rest for 10 minutes before rolling it out. Prebaking the base will take around 12 to 15 minutes and then you can use whichever toppings you like.
The recipe suggests keto pizza sauce, spinach leaves, mozzarella, and olives but the choice is yours.
Who doesn’t love a dish of warming chili? Most chili recipes include legumes, such as lentils (Check out How To Cook Red Lentils) and beans. But these can be high in carbohydrates.
Instead, this chili recipe uses walnuts in place of legumes and meat so the chili is lower in carbs.
The low carb vegan recipes makes use of a slow cooker to cook the chili so the prep time is minimal at only 10 minutes. But it will take around eight hours to cook.
As well as the walnuts, the recipe also calls for mushrooms and green peppers.
The spice comes from cumin and chili pepper and you can adjust these levels to your tastes.
1tsp1lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided
11medium eggplant (about 1 pound), cut into 1/2-inch-thick slices
11medium red bell pepper, stemmed, seeded and quartered lengthwise
½½medium red onion, peeled and cut into 1-inch wedges through the root
1cup1halved cherry tomatoes
¾cup¾coarsely chopped fresh flat-leaf parsley
¼cup¼thinly sliced scallions
¼cup¼coarsely chopped fresh mint
½tsp½salt
Directions
Preheat a grill to medium-high.
Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack . Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat
If you’re looking for a healthy side dish that will be refreshing but filling during the summer months, then this grilled low carb vegan recipes (Also check out Vegan Grill Recipes To Try Today) eggplant salad might be what you’re looking for.
The combination of colors makes this salad look just as good as it tastes, too. The salad is made with eggplant, a red bell pepper (Find out Is Bell Pepper A Fruit?), cherry tomatoes, scallions, and half a red onion.
It uses a variety of herbs too, such as parsley, za’atar, and mint for additional flavor. this is actually a low-carb vegan recipes dish.
Cut the tofu into 8 slices. Peel garlic and ginger and cut very finely. Mix garlic, ginger, 3 tablespoons soy sauce, and rice vinegar. Marinate the tofu with it and let it stand for 20 minutes.
In the meantime peel and chop the shallot. Clean the mushrooms. Wash the broccoli and cut into florets. Heat 1 tablespoon of oil in a pan and fry the shallot and mushrooms for 5-8 minutes over medium heat. Season with salt and pepper. Cook the broccoli in boiling salted water for 3 minutes. Remove and drain.
For the peanut sauce, put the peanut puree and coconut milk in a pot and heat it up. Season to taste with cayenne pepper and remaining soy sauce.
Remove the mushrooms from the pan. Heat the remaining oil in the pan and fry the tofu for 4 minutes on both sides at medium heat.
Rinse konjac spaghetti thoroughly and cook in boiling salted water for 2 minutes. drainage. Arrange mushroom mix with broccoli, konjac spaghetti and tofu. Drizzle with the peanut sauce. Serve Keto Bowl sprinkled with sesame seeds.
When eating a low-carb diet, any low carb vegan recipes that involve pasta noodles are immediately off the menu because of the high carbohydrate content.
Thankfully, the noodles in this dish are made from the konjac plant so they’re low-carb and won’t break your diet.
The sauce is made with peanut butter (Find out Is Peanut Butter Vegan?) and coconut milk. The bowl is also filled with tofu, mushrooms, and broccoli. So you can be sure of a healthy and delicious mix of vegetables.
In a medium pot, stir together all the ingredients except the milk and vanilla.
Add in the milk and vanilla and bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer until it just begins to thicken, about 1 - 1 1/2 minutes. It will thicken a lot as it cools so don't over cook.
Breakfast is the most important meal of the day and you can make sure you start your day right with this low-carb breakfast that is also free of gluten, dairy, grain, and sugar.
You might think that this isn’t possible for oatmeal but it is with this recipe because it doesn’t actually include any oats!
Instead, it uses almond flour, coconut flakes, flax meal, and chia seeds to mimic the consistency and taste of oatmeal while also being healthy.
3cups3Cauliflower Florets stems removed and washed
1tbsp1Olive oil
11Onion finely chopped (small)
3-43-4Garlic Cloves minced
11Jalapeno finely chopped
22Tomatoes finely chopped
¾cup¾Bell Peppers diced
1tsp1Cumin Powder
½tsp½Paprika Powder or red chilli powder
1tbsp1Coriander / Cilantro chopped
Salt to taste
More cilantro sliced avocados, jalapenos, lime juice etc for topping
Directions
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
Like pasta, rice is another staple food that doesn’t fit into a low-carb diet.
If you’ve looked for low-carb recipes before you will have noticed that a popular substitute for regular rice is cauliflower rice and this recipe adds a Mexican flavor.
It works as a side dish but with a large enough serving, could also be a light lunch or evening meal.
The spice comes from the addition of jalapeno pepper, some cumin powder, and paprika powder and you can adjust these to suit your spice levels.
10g10dried wild mushrooms reconstituted in 2 ½ tbs boiling water (⅓ oz)
500g500mushrooms diced (1 pound)
1tbsp1thyme leaves roughly chopped
1tbsp1tomato paste
¼cup¼red wine
1cup1vegetable stock
salt and pepper to taste
2tbsp2olive oil
3tbsp3nutritional yeast
1tbsp1dijon mustard
1tsp1salt
2tsp2thyme leaves
11pinch ground nutmeg
Directions
Preheat the oven to 200 celsius (400 fahrenheit).
Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.
Traditionally, the main ingredients in shepherd’s pie are lamb and potato but as neither of these ingredients fit the bill of being low-carb and vegan, this recipe substitutes them for mushrooms and cauliflower.
The ‘meat’ of the shepherd’s pie is made with mushrooms, carrots, and celery and flavored with red wine and vegetable stock.
Instead of mashed potatoes, the topping is cauliflower flavored with mustard, salt, thyme, and nutmeg.
11bunch scallions, trimmed and cut into 2-inch pieces
1tbsp1grated fresh ginger
11large clove garlic, grated
11(8 ounce) container baked tofu or smoked tofu, diced
3tbsp3oyster sauce or vegetarian oyster sauce
Directions
Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.
Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.
This is the second stir-fry on our list. It only takes 20 minutes to make and is free from soy, dairy, and gluten as well as being low in sodium and carbs.
The stir fry uses a great mix of colorful and delicious ingredients and is sure to be a hit with your family and guests.
The recipe uses mushrooms, red bell pepper, scallions, and tofu and is seasoned with a sauce made from peanut oil and oyster sauce.
Of course, as this is a vegan list the oyster sauce can be switched for a vegan oyster sauce that uses mushrooms as its base.
11head butter lettuce (or kale, arugula, or mixed greens)
11large avocado sliced
hot sauce
Directions
Press the tofu in a press to remove excess liquid for 30 minutes. If you don't have a press, you can wrap the block of tofu in paper towels or a dish towel and place a heavy pot on top of it.
Roasted Vegetables
Preheat the oven to 400 degrees.
Arrange the cauliflower florets, sliced mushrooms, and sliced bell peppers on two large silicone-lined trays.
Sprinkle chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and black pepper over the vegetables and toss to coat evenly. Bake for 30 minutes, or until everything is tender and the tips of the cauliflower florets are lightly browned.
Crumbled Tofu
While the vegetables are roasting, saute the diced red onion in vegetable broth in a large pan over medium heat until it's soft and translucent. Add more liquid if the pan gets too dry.
Next, add the minced garlic, tomato paste, and vegan Worcestershire sauce. Stir and let it cook for 2 more minutes.
Push everything to one side of the pan and use your hands to crumble the block of pressed tofu into the other side of the pan. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the tofu. Stir the tofu around to coat it in the seasonings and then mix everything in the pan together. Reduce the heat to medium-low and let the mixture cook for 10 minutes, stirring occasionally until it's warmed through.
The roasted vegetables should be done around the same time that the tofu mixture is ready. Build your tacos with low-carb wraps, butter lettuce, a scoop of tofu crumbles, roasted vegetables, avocado slices, and a drizzle of hot sauce.
Tacos are always a family favorite and are a staple dish in homes across the country. Even if you’re eating a low carb vegan recipes and vegan diet, you can still enjoy delicious tacos from time to time.
Ideally for this recipe, you will need a tofu press to drain excess liquid from the tofu but if necessary, you can proceed without one.
The tacos are filled with a mix of roasted vegetables and although the recipe calls for cauliflower, mushrooms, and bell peppers, you can use different vegetables if you prefer.
When cooked, layer your spinach tortillas with the roasted vegetables and crumbled tofu.
Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.
Slow cookers are a great way to make delicious meals with minimal effort. As their name suggests they cook slowly so will take some time to finish cooking, but the results are worth the wait.
This butternut squash soup can be prepared in only 10 minutes and takes under four hours in the slow cooker to be ready.
The vegan recipes makes a rich and creamy soup thanks to the coconut milk and you can opt for either ‘no chicken’ broth or a regular vegetable broth as the base of the soup.
12. Spaghetti Squash Pasta With Sun-Dried Tomato, Garlic & Basil
Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil
0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings
3
servings
Prep time
10
minutes
Cooking time
55
minutes
Calories
213
kcal
Ingredients
33small spaghetti squashes or 1 large or 3 cups cooked
1tbsp1olive oil
55cloves garlic thinly sliced
1tsp1dried basil
2tbsp2fresh basil plus more for garnish
1tsp1(0.5 tsp) dried parsley
1/3cup1/3(78.86 g) chopped sundried tomato
1/3tsp1/3salt
black pepper to taste
2tbsp2or more vegan parmesan to taste for garnish or a crumble up my almond cheese ball
Directions
Preheat the oven to 400 degrees F. Pierce the spaghetti squash a couple of times. Then place on a baking sheet and bake for 45 minutes. (40 mins for smaller, 50 mins for larger). Check if a knife goes through easily. Remove from the oven and cool for a few minutes.
Slice the squash, then scoop out the seeds. Use a fork to make shreds. Scoop out the shreds in a bowl.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes until lightly golden.
Add basil, parsley and sundried tomato and cook for a minute. Add a few tbsp of water and mix in. Bring to a boil.
Add the spaghetti squash, sprinkle salt, pepper and lightly toss. Serve garnished with pepper flakes, vegan parm or crumble up my 10 minute almond cheese ball and fresh basil. Store in the refrigerator for upto 3 days
This is another pasta dish that doesn’t have any pasta and instead uses a spaghetti squash as the main base of the dish.
These delicious vegetables give the impression of being spaghetti due to their consistency but are low-carb and healthy.
As well as the spaghetti squash, the recipe also calls for sundried tomatoes, garlic, and basil and you can top it with some vegan parmesan for the perfect finishing touch.
In a large soup pot ,on low to medium heat ,add avocado oil, minced garlic, chopped onions, celery, season with salt and pepper and cook until translucent about 5-7 minutes.
I used frozen broccoli for this and steamed it before hand. If you're using fresh broccoli you do not have to steam it as it will cook in the soup. If you're using frozen broccoli steam it for 10 minutes.
When the celery, onions and garlic are translucent add in the broccoli and vegetable broth. Once it reaches a boil, lower the flame down and let it simmer.
In a blender add in the coconut milk, almond milk, water, cashews, nutritional yeast, salt/pepper and run until super smooth and creamy. You may have to stop and scrape down the sides a few times.
Add in your cheddar cheese sauce to the soup pot with the broccoli and vegetable broth. Cook until completely warmed through. Season with salt and pepper to your liking.
Serve right away and enjoy and keep leftovers stored in the fridge in an air tight containter.
This is the second soup on this list and despite the name, there is no cheddar or any other types of cheese included.
Instead, it takes broccoli, white onion, celery, and cashews and cooks them in a soup of vegetable broth, coconut milk, and almond milk to make a delicious low-carb and vegan dish.
1tsp1Extra Virgin Olive Oil to stir fry the noodles
⅓cup⅓cup Sunflower Seeds (50g)
2cups2Fresh Basil Leaves (30 g)
⅓cup⅓Extra Virgin Olive Oil
33Garlic Cloves
¼tsp¼Salt -adjust to taste
¼cup¼Shredded Parmesan or vegan Parmesan or nutritional yeast
¼cup¼Unsweetened Almond Milk
Directions
Cut out the ends of the zucchini.
Place the zucchini on your spiralizer. If the length of your zucchini doesn't fit the spiralizer, cut the zucchini in half and spiralize half piece at a time.
Turn the spiralizer to create zucchini noodles. Make sure you center the zucchini onto the spiralizer and that you firmly press the zucchini onto the blade while you turn. This will create long zucchini noddles and avoid short curly pieces.
Set aside on a plate while you are making the sunflower seed pesto.
First, you’re going to make the pesto sauce. Add the fresh basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, water, salt, and pepper to a blender or food processor. Blend the sauce until smooth and set it aside for later.
Preheat the oven to 350 degrees. Use a hand mandolin to thinly slice the zucchini, tomatoes, and red onions ⅛"-¼" thick. Be very careful with the mandolin, it's very sharp!
Brush a light coating of oil on the bottom of a cast iron skillet. Then arrange the sliced vegetables in the pan in this order: zucchini, tomato, zucchini, red onion. Repeat this order until you run out of vegetables. Start with the larger outer circle first, then do a smaller circle inside of the outer circle. Lastly, fill in the center hole.
Drizzle the vegan pesto sauce over the vegetables and then use a silicone brush to brush the sauce over all the vegetables in the pan.
Lay a piece of unbleached parchment paper on top of the vegetables and bake it for 30-35 minutes or until all the vegetables are tender.
Our final recipe is another zucchini dish that looks amazing. The concentric circles made from zucchini, tomatoes, and red onions look stunning and they are topped with a delicious pesto sauce.
Any guests are bound to be impressed by this beautiful meal.
Delicious, Healthy and Easy Low Carb Vegan Recipes
For people who are looking to start the low carb vegan diet, there are plenty of delicious, healthy and easy vegan keto recipes to choose from. While most of these foods are low in carbs, they still contain the flavors and spices that you love. You can even find several sweet vegan keto recipes that are full of flavor and satisfying.
For example, low carb vegan keto recipes like Portobello mushroom burgers are delicious. This recipe is easy to make, and you can use your own favorite vegetables, such as peppers, to create a tasty meal. The nutritional benefits are amazing, too! You can try these vegan keto burgers for a special occasion or to enjoy every day.
You can get creative with your vegetables and try different kinds of roasted or grilled veggies. These grilled asparagus salads have parsley and lemon zest, which add a delicious flavor to the recipe. You can serve it alone or top it with other things, such as arugula, tomato, avocado, feta cheese or baked tempeh. These vegan keto recipes are easy to make, and they are perfect for a light lunch or a quick dinner.
Another easy low carb recipe is cauliflower rice. The great thing about cauliflower is that it can be stuffed with a variety of ingredients. You can use it as a rice substitute, or add spinach and other veggies to make a nutrient-packed side dish. This keto recipe also features mushrooms, so you can get a lot of flavor in just one pan. You can even try adding some soy sauce or other spices to create a flavored rice that’s delicious.
This keto breakfast porridge is so easy to make, and it keeps you full all morning. The creamy texture is similar to cream of wheat, so you’ll have no problem finding a way to top it with your favorites. You can add some almond milk for added nutrients.
A bowl of guacamole pairs well with a couple of low carb keto crackers, and it’s a perfect snack to satisfy your sweet tooth. You can even sprinkle some hemp seeds on top for extra protein and makes this kind of high protein low-carb vegan recipes.
You can also try keto stuffed mushrooms. This simple recipe calls for cauliflower puree, which tastes like mashed potatoes with little to no carbs. If you want to add a meatless option, try adding smoked tofu. You can add walnuts to the mix for an extra flavor. This recipe is very easy to make, and you can have it ready in less than an hour.
If you’re in the mood for something sweet, you can try keto fat bombs. These are sweet, but they’re made with fresh, high-quality ingredients, so they’re healthier than lemon bars. They’re also a good source of healthy fats, making them a perfect choice for anyone on the keto diet. You can make them as soon as you wake up in the morning, or keep them in the fridge for later.
If you’re looking for a vegan friendly alternative to pizza, you can try keto zucchini pizza crust. This crust is high in nutrients and free from eggs and cheese. You can load it up with all your favorite toppings and enjoy it in the comfort of your own home.
Final Thoughts about low carb vegan recipes
In this article, we listed 15 delicious low-carb vegan recipes that you are sure to love.
We included a wide variety of dishes including soups, salads, chili, and stir-fries.
If you’re looking to follow a low-carb or keto diet while eating vegan, this list was for you.
We hope that you try these recipes and find them to be as delicious as we did. Bon appetit!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
