7 Healthy Low-Carb Low-Calorie Vegan Recipes

Zucchini Noodles With Avocado Pesto

Zucchini noodles, also known as “zoodles,” are a fantastic low-carb alternative to traditional pasta. Paired with a creamy and flavorful avocado pesto, this dish is not only nourishing but also vegan and gluten-free, making it suitable for various dietary preferences. It’s a refreshing and simple recipe that can be prepared in no time, perfect for a healthy weeknight dinner.

Cooking Steps Instructions:

1. Spiralize the zucchini to create noodles and set aside.
2. In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. In a large mixing bowl, toss the zucchini noodles with the avocado pesto until well coated.
4. If using, add halved cherry tomatoes and nutritional yeast, and mix gently.
5. Serve immediately, garnished with extra basil if desired. Enjoy!

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Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a delicious and versatile low-carb vegan dish that’s perfect for a quick meal. By substituting traditional rice with cauliflower, you significantly reduce the carbohydrate content while still enjoying a flavorful and satisfying stir-fry. Packed with colorful vegetables and a zesty sauce, this dish is not only nutritious but also easy to customize according to your preferences.

Cooking Steps Instructions:

1. In a large skillet or wok, heat olive oil over medium-high heat and add minced garlic and grated ginger, sautéing until fragrant.
2. Add chopped bell peppers, sliced carrot, and snap peas, stir-frying for about 3-5 minutes until the vegetables are tender-crisp.
3. Add the grated cauliflower to the skillet and pour in the soy sauce. Stir-fry for an additional 5-7 minutes until the cauliflower is tender but not mushy.
4. Season with salt, pepper, and sesame oil (if using), and mix in sliced green onions.
5. Serve warm, garnished with extra green onions or sesame seeds if desired. Enjoy your healthy cauliflower rice stir-fry!

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Stuffed Bell Peppers With Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans is a nutritious and filling low-carb vegan dish that combines hearty ingredients with vibrant flavors. This recipe is perfect for meal prep or a quick weeknight dinner, as it can be easily customized with additional vegetables or spices to suit your taste. The combination of protein-rich quinoa and fiber-packed black beans makes this dish satisfying and healthy.

Cooking Steps Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, cook quinoa according to package instructions. Once cooked, set aside.
3. In a skillet, heat olive oil over medium heat, sauté chopped onion and minced garlic until fragrant and translucent.
4. Add canned black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 3-5 minutes.
5. Fill each halved bell pepper with the quinoa and black bean mixture. Place stuffed peppers in a baking dish and cover with foil.
6. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
7. Remove from the oven, garnish with fresh cilantro, and serve warm. Enjoy your delightful stuffed bell peppers!

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Spaghetti Squash With Marinara Sauce

Spaghetti Squash with Marinara Sauce is a delightful low-carb vegan dish that serves as a perfect alternative to traditional pasta. This meal not only offers the satisfying texture of spaghetti but also packs a healthy dose of vitamins and fiber. When topped with a rich homemade marinara sauce, it becomes a delicious and guilt-free option for dinner or meal prep.

Cooking Steps Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the inside of each half and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is baking, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
4. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let simmer for 15-20 minutes to develop flavors.
5. Once the squash is done, use a fork to scrape the inside into spaghetti-like strands. Serve topped with marinara sauce and garnish with fresh basil. Enjoy your healthy spaghetti squash!

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Chickpea Salad Lettuce Wraps

Chickpea Salad Lettuce Wraps are a refreshing low-carb vegan option that boasts a hearty, protein-rich filling nestled within crisp lettuce leaves. This dish is not only quick and easy to prepare but also packed with flavor, making it a perfect light lunch or appetizer. The combination of chickpeas, fresh vegetables, and a zesty dressing creates a satisfying meal without the guilt associated with traditional wraps.

Cooking Steps Instructions:

1. In a mixing bowl, combine drained chickpeas, diced cucumbers, bell pepper, red onion, and chopped parsley.
2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. Spoon the chickpea salad into individual lettuce leaves and serve as wraps. Enjoy your healthy and delicious meal!

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Eggplant Lasagna

Eggplant Lasagna is a delicious low-carb vegan alternative to traditional lasagna that substitutes pasta with thinly sliced eggplant. This hearty dish is layered with a rich tomato sauce, a flavorful vegan cheese mixture, and fresh herbs, delivering all the comforting goodness of lasagna without the added carbohydrates. Perfect for a weeknight dinner or a gathering with friends, this recipe is sure to be a hit!

Cooking Steps Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Arrange sliced eggplant in a single layer on a baking sheet. Sprinkle with salt and let it sit for about 15 minutes to draw out moisture, then pat dry.
3. In a blender, combine soaked cashews, nutritional yeast, garlic powder, Italian seasoning, salt, and a splash of water until smooth to create the vegan cheese mixture.
4. Layer half of the eggplant slices at the bottom of the baking dish, followed by half of the tomato sauce, half of the vegan cheese mixture, and half of the spinach. Repeat the layers with the remaining ingredients.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the eggplant is tender and the top is slightly golden.
6. Let cool for a few minutes before serving. Garnish with fresh basil, and enjoy your healthy Eggplant Lasagna!

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Coconut Chia Seed Pudding

Coconut Chia Seed Pudding is a delicious and nutritious low-carb vegan dessert or breakfast option that is incredibly easy to prepare. Chia seeds are packed with fiber and omega-3 fatty acids, while the creamy coconut milk adds a rich, tropical flavor. This dish can be made ahead of time and refrigerated, making it a convenient choice for meal prep or a quick snack.

Cooking Steps Instructions:

1. In a mixing bowl, combine chia seeds, coconut milk, vanilla extract, and sweetener if using. Stir well to ensure seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the seeds to absorb the liquid and thicken.
3. Before serving, stir the pudding to break up any clumps, and divide into serving bowls.
4. Top with fresh fruit and shredded coconut as desired, then enjoy your refreshing Coconut Chia Seed Pudding!