15 Tasty Low Carb Vegan Recipes

Low Carb Vegan Recipes are gaining popularity among health-conscious individuals who seek to combine the benefits of a plant-based lifestyle with the advantages of a low-carbohydrate diet. These recipes cater to those looking for wholesome, nutritious meals that help maintain energy levels, support weight management, and align with sustainable eating practices.

A low-carb vegan diet offers the best of both worlds by focusing on nutrient-dense, plant-based ingredients while minimizing carbs that can cause energy spikes and crashes. This approach not only aids in managing blood sugar but also promotes overall well-being by incorporating vibrant vegetables, healthy fats, and plant-based proteins.

Low Carb Vegan Recipes

1. Avocado Chia Pudding

This creamy and nutrient-packed pudding is the perfect blend of healthy fats and fiber. It’s a refreshing, low-carb breakfast or snack that keeps you full for hours while satisfying your sweet tooth.

Ingredients:

• 1 ripe avocado
• 2 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1-2 tablespoons low-carb sweetener (like stevia or erythritol)
• Optional toppings: fresh berries, shredded coconut, or crushed nuts

Instructions:

1. Slice the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add chia seeds, almond milk, vanilla extract, and sweetener to the blender.
3. Blend until smooth and creamy. You may need to scrape the sides of the blender to ensure all ingredients are well combined.
4. Pour the mixture into a bowl or jar and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
5. Before serving, stir the pudding well and top with optional toppings like berries or nuts for added flavor and texture.

Nutritional Information (per serving):

• Calories: 230
• Protein: 4g
• Fat: 18g
  • Saturated Fat: 2.5g
• Carbohydrates: 10g
  • Fiber: 7g
  • Net Carbs: 3g
• Sugars: 1g
• Vitamin C: 15% of the daily value
• Calcium: 10% of the daily value

This Avocado Chia Pudding is a deliciously healthy start to your day or a satisfying midday treat!

2. Tofu Scramble with Veggies

This quick and colorful Tofu Scramble with Veggies is a protein-packed, low-carb vegan alternative to scrambled eggs. It’s loaded with vibrant vegetables and seasoned to perfection, making it a satisfying breakfast or brunch option.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon olive oil or avocado oil
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/2 cup spinach, chopped
• 1/4 cup red onion, finely chopped
• 1 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced red onion and bell pepper, sautéing for 2-3 minutes until they begin to soften.
3. Add the zucchini and continue to cook for another 2 minutes.
4. Crumble the tofu into the skillet and sprinkle with turmeric, garlic powder, smoked paprika, salt, and pepper. Stir well to coat the tofu evenly in the spices.
5. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and the vegetables are tender.
6. Add the chopped spinach and cook for another 1-2 minutes until wilted.
7. Remove from heat, garnish with fresh herbs if desired, and serve hot.

Nutritional Information (per serving):

• Calories: 190
• Protein: 15g
• Fat: 10g
  • Saturated Fat: 1.5g
• Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g
• Sugars: 3g
• Iron: 15% of the daily value
• Calcium: 20% of the daily value

This Tofu Scramble with Veggies is a flavorful and nutrient-dense dish that’s perfect for any time of the day!

3. Green Smoothie Bowl

This refreshing Green Smoothie Bowl is packed with nutrient-rich greens and low-carb fruits, making it a perfect start to your day. Topped with a variety of crunchy and colorful options, it’s both healthy and visually appealing.

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 cup fresh spinach or kale leaves
• 1/2 avocado
• 1/4 cup frozen cucumber slices
• 1/2 cup frozen unsweetened berries (like raspberries or blackberries)
• 1 tablespoon almond butter
• 1 teaspoon chia seeds
• Optional toppings: sliced almonds, shredded coconut, fresh berries, or a sprinkle of granola

Instructions:

1. In a blender, combine the almond milk, spinach (or kale), avocado, frozen cucumber, frozen berries, almond butter, and chia seeds.
2. Blend on high until smooth and creamy. If the consistency is too thick, add a splash of almond milk to adjust.
3. Pour the smoothie into a bowl and smooth the top with the back of a spoon.
4. Arrange your favorite toppings on top, such as sliced almonds, fresh berries, and shredded coconut, for added texture and flavor.
5. Serve immediately and enjoy with a spoon!

Nutritional Information (per serving):

• Calories: 220
• Protein: 6g
• Fat: 15g
  • Saturated Fat: 2g
• Carbohydrates: 13g
  • Fiber: 8g
  • Net Carbs: 5g
• Sugars: 3g
• Vitamin A: 45% of the daily value
• Vitamin C: 30% of the daily value

This Green Smoothie Bowl is a vibrant, nutrient-packed meal that’s as delicious as it is nourishing!

4. Cauliflower Rice Buddha Bowl

This Cauliflower Rice Buddha Bowl is a colorful and low-carb meal that’s perfect for lunch or dinner. Packed with fresh vegetables, plant-based protein, and flavorful seasonings, it’s a wholesome dish that’s as satisfying as it is nutritious.

Ingredients:

• 1 cup cauliflower rice (store-bought or homemade)
• 1/2 cup chickpeas, cooked
• 1/2 cup broccoli florets, steamed
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 avocado, sliced
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional garnish: sesame seeds, chopped parsley

Instructions:

1. Prepare the cauliflower rice: If making it at home, pulse raw cauliflower in a food processor until it reaches a rice-like texture. Sauté in a non-stick skillet over medium heat for 3-4 minutes, or until tender.
2. In a small bowl, whisk together tahini, lemon juice, garlic powder, smoked paprika, salt, and pepper to make the dressing. Add a splash of water if needed to reach a drizzling consistency.
3. Assemble the Buddha bowl: Layer the cauliflower rice at the base of the bowl. Arrange chickpeas, broccoli, shredded carrots, sliced cucumber, and avocado slices on top.
4. Drizzle the tahini dressing over the bowl and garnish with sesame seeds or parsley if desired.
5. Serve immediately and enjoy a nutritious, balanced meal!

Nutritional Information (per serving):

• Calories: 250
• Protein: 9g
• Fat: 13g
  • Saturated Fat: 2g
• Carbohydrates: 20g
  • Fiber: 7g
  • Net Carbs: 13g
• Sugars: 3g
• Iron: 15% of the daily value
• Vitamin C: 70% of the daily value

This Cauliflower Rice Buddha Bowl is a delightful combination of textures and flavors, making it a go-to option for healthy eating.

5. Zucchini Noodles with Pesto

These Zucchini Noodles with Pesto are a light, fresh, and flavorful low-carb vegan alternative to traditional pasta. Tossed with a homemade basil pesto, this dish is simple, satisfying, and perfect for any time of the week.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 1/3 cup olive oil
• 1 garlic clove
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Optional: cherry tomatoes for garnish

Instructions:

1. Prepare the pesto: In a food processor or blender, combine basil leaves, pine nuts, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
2. Cook the zucchini noodles: Heat a non-stick skillet over medium heat and add the spiralized zucchini noodles. Sauté for 2-3 minutes until tender but still firm (avoid overcooking to maintain their texture).
3. Toss with pesto: Remove the zucchini noodles from heat and toss them with the prepared pesto until evenly coated.
4. Serve: Plate the zucchini noodles, garnish with cherry tomatoes if desired, and serve immediately.

Nutritional Information (per serving):

• Calories: 210
• Protein: 6g
• Fat: 18g
  • Saturated Fat: 2.5g
• Carbohydrates: 9g
  • Fiber: 3g
  • Net Carbs: 6g
• Sugars: 3g
• Vitamin A: 30% of the daily value
• Vitamin C: 40% of the daily value

These Zucchini Noodles with Pesto are the perfect solution for a quick weeknight meal, combining healthy ingredients and incredible flavor in every bite!

6. Spicy Lentil Lettuce Wraps

These Spicy Lentil Lettuce Wraps are a flavorful, low-carb vegan option that combines protein-packed lentils with zesty spices and fresh vegetables. Perfect as an appetizer, lunch, or light dinner, these wraps are simple, satisfying, and easy to make.

Ingredients:
For the Lentil Mixture:

• 1 cup dried lentils (green or brown), rinsed and drained
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon tomato paste
• 1/2 cup water or vegetable broth
• Salt and pepper, to taste

For the Wraps:

• 8-10 large iceberg or butter lettuce leaves
• Optional toppings: diced cucumber, shredded carrots, avocado slices, or fresh cilantro

Instructions:

1. Cook the lentils: In a medium pot over medium heat, add olive oil. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
2. Add minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 more minute until fragrant.
3. Stir in the tomato paste, followed by the lentils and water (or vegetable broth). Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and most of the liquid is absorbed. Stir occasionally.
4. Season with salt and pepper as desired. Remove from heat.
5. Prepare the wraps: Lay out the lettuce leaves and spoon the spicy lentil mixture into each leaf.
6. Add optional toppings such as diced cucumber, shredded carrots, avocado, or fresh cilantro for added crunch and flavor.
7. Fold the lettuce leaves like a wrap and serve immediately.

Nutritional Information (per serving, 2 wraps):

• Calories: 230
• Protein: 15g
• Fat: 8g
  • Saturated Fat: 1g
• Carbohydrates: 28g
  • Fiber: 9g
  • Net Carbs: 19g
• Sugars: 3g
• Iron: 20% of the daily value

These Spicy Lentil Lettuce Wraps are versatile, healthy, and bursting with flavor, making them a great addition to any meal plan!

7. Vegan Thai Coconut Soup

This Vegan Thai Coconut Soup is a comforting, aromatic, and flavorful low-carb option perfect for chilly evenings or when you’re in need of a warm, satisfying meal. With fragrant lemongrass, coconut milk, and a variety of fresh vegetables, this soup is both simple and soothing.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, cut into 2-inch pieces and bruised
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup steamed or boiled cauliflower rice (optional, for added heartiness)
• 1 tablespoon lime juice
• 1 tablespoon soy sauce or tamari
• 1 teaspoon red curry paste (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Sauté aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant.
2. Add lemongrass and red curry paste to the pot and stir for another minute.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
4. Add the mushrooms and red bell pepper to the pot. Allow them to simmer for about 5-7 minutes until tender. If using cauliflower rice, stir it in during the last few minutes of cooking.
5. Remove lemongrass pieces and stir in the lime juice and soy sauce or tamari. Season with additional salt and pepper if necessary.
6. Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro and a squeeze of lime.

Nutritional Information (per serving):

• Calories: 250
• Protein: 5g
• Fat: 18g
  • Saturated Fat: 12g
• Carbohydrates: 12g
  • Fiber: 4g
  • Net Carbs: 8g
• Sugars: 2g
• Vitamin C: 25% of the daily value

This Vegan Thai Coconut Soup brings a perfect balance of creamy, spicy, and savory flavors to your table. It’s easy, quick, and ideal for anyone looking for a comforting low-carb vegan dish.

8. Stuffed Bell Peppers with Cauliflower Rice

These Stuffed Bell Peppers with Cauliflower Rice are a delicious, colorful, and healthy low-carb vegan option. They are filled with a flavorful mixture of cauliflower rice, vegetables, herbs, and spices, baked until tender. A perfect combination of taste, simplicity, and nutrition!

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cauliflower rice
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup corn (optional)
• 1/2 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the cauliflower rice mixture: In a large skillet, heat olive oil over medium heat. Add diced zucchini and sauté for 3-4 minutes until slightly tender.
4. Stir in the cauliflower rice, cherry tomatoes, black beans, corn (if using), garlic powder, cumin, smoked paprika, and nutritional yeast. Cook for 5-7 minutes until everything is well combined and heated through. Season with salt and pepper.
5. Stuff the peppers: Spoon the cauliflower rice mixture into each bell pepper, packing it down gently. Place the stuffed peppers in a baking dish.
6. Bake: Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until the peppers are tender and the mixture is slightly browned.
7. Garnish and serve: Remove from the oven, garnish with fresh parsley or basil, and serve warm.

Nutritional Information (per serving, 1 stuffed bell pepper):

• Calories: 220
• Protein: 8g
• Fat: 8g
  • Saturated Fat: 1g
• Carbohydrates: 23g
  • Fiber: 7g
  • Net Carbs: 16g
• Sugars: 4g
• Vitamin C: 50% of the daily value

These Stuffed Bell Peppers with Cauliflower Rice are an amazing way to enjoy a healthy, low-carb vegan meal while satisfying your taste buds with colorful veggies and delicious flavors.

9. Eggplant Lasagna

This Eggplant Lasagna is a hearty, satisfying, and low-carb vegan alternative to traditional pasta lasagna. Layered with grilled eggplant, a rich tomato sauce, fresh herbs, and plant-based cheese, this dish is perfect for anyone craving comfort food without the extra carbs.

Ingredients:

For the Eggplant Layers:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For the Cheese Layer:

• 1 cup plant-based ricotta or vegan cream cheese
• 1/2 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh basil

Instructions:

1. Prepare the eggplant:
   • Preheat your oven to 400°F (200°C).
   • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
   • Lay the slices on a baking sheet and roast for 15-20 minutes until slightly softened and golden brown.
2. Prepare the tomato sauce:
   • While the eggplant roasts, heat 1 tablespoon of olive oil in a large pot over medium heat.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Stir in minced garlic and cook for 1 more minute until fragrant.
   • Add crushed tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
3. Prepare the plant-based cheese mixture:
   • In a bowl, mix the plant-based ricotta, nutritional yeast, lemon juice, and fresh basil. Stir until smooth and well-combined.
4. Assemble the lasagna:
   • In a 9×13-inch baking dish, layer the ingredients:
     • A layer of roasted eggplant slices
     • A layer of tomato sauce
     • A layer of the plant-based cheese mixture
     • Repeat the layers until all ingredients are used, finishing with a layer of eggplant topped with tomato sauce and a sprinkle of nutritional yeast.
5. Bake:
   • Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for another 10 minutes until bubbly and slightly browned on top.
6. Serve:
   • Remove from the oven, let it cool for 5 minutes, and garnish with additional fresh basil before serving.

Nutritional Information (per serving):

• Calories: 250
• Protein: 10g
• Fat: 12g
  • Saturated Fat: 3g
• Carbohydrates: 20g
  • Fiber: 7g
  • Net Carbs: 13g
• Sugars: 4g
• Vitamin C: 30% of the daily value

This Eggplant Lasagna combines all the comforting flavors of traditional lasagna with a healthy, low-carb, and plant-based twist. Perfect for sharing with friends or family!

10. Creamy Coconut Curry with Tofu

This Creamy Coconut Curry with Tofu is a rich, aromatic, and hearty vegan dish that combines flavorful spices, coconut milk, and crispy tofu. Perfect for low-carb eaters and anyone craving warm, comforting flavors with an easy plant-based twist.

Ingredients:

For the Curry Base:

• 1 block (14 oz) firm tofu, pressed and cut into cubes
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups mixed vegetables (carrots, bell peppers, green beans, or broccoli)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the tofu:
   • Press the tofu to remove excess water. Cut into cubes and season lightly with a pinch of salt and pepper.
2. Cook the tofu:
   • In a large skillet or pot, heat 1 tablespoon of coconut oil over medium heat.
   • Add the tofu cubes and sauté until golden brown and crispy on all sides. Remove from the pan and set aside.
3. Make the curry base:
   • In the same pot, add the remaining coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.
   • Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
   • Add red curry paste and stir well to combine.
4. Add the spices and coconut milk:
   • Stir in turmeric, cumin, coriander, and chili powder.
   • Pour in the can of coconut milk and soy sauce or tamari. Stir to combine and bring the mixture to a gentle simmer.
5. Add the vegetables and tofu:
   • Add the mixed vegetables and crispy tofu to the pot. Allow everything to simmer for 8-10 minutes until the vegetables are tender and the flavors meld together.
6. Garnish and serve:
   • Remove the curry from heat and garnish with fresh cilantro. Serve warm with cauliflower rice, steamed rice, or your favorite low-carb alternative.

Nutritional Information (per serving):

• Calories: 280
• Protein: 12g
• Fat: 20g
  • Saturated Fat: 14g
• Carbohydrates: 15g
  • Fiber: 5g
  • Net Carbs: 10g
• Sugars: 4g
• Vitamin C: 30% of the daily value

This Creamy Coconut Curry with Tofu is simple, flavorful, and satisfying — a perfect one-pot meal that brings together protein, healthy fats, and spices for a plant-based curry you’ll love.

FAQ

1. Are these low carb vegan recipes suitable for weight loss?

Yes, all of these recipes are low in carbohydrates while being nutrient-dense, making them an excellent choice for anyone looking to manage their weight. They emphasize plant-based ingredients and healthy fats to support stable energy levels.

2. Do these recipes include any common allergens?

Most recipes are free from common allergens like dairy and meat. However, ingredients like soy (in tofu recipes) or nuts (in certain dishes) may be present. Always check the ingredient lists if you have specific allergies.

3. How long do these recipes take to prepare?

The preparation time for these recipes varies but typically ranges between 20 to 45 minutes. They’re designed to be simple, quick, and easy for busy weeknights or meal prepping.

4. Can I customize these recipes based on dietary preferences?

Absolutely! Each recipe can be easily modified based on your taste preferences or dietary needs. For instance, you can swap out vegetables, adjust spice levels, or replace specific ingredients with alternatives as needed.