If you are looking for low carb vegan recipes, you are in the right place. We have tested many low carb, meatless dishes and rounded up this list of 10 healthy and delicious vegan recipes for you. These tasty options are sure to please both the vegans and non-vegans in your life.

Low Carb Vegan Pad Thai

This is an easy summer meal that you can prepare in 15-20 minutes. It’s low in carbohydrates, refreshingly light, delicious, and completely vegan.

Ingredients

3 medium zucchinis

3 large carrots

2 green onions, chopped

1 cup shredded purple cabbage

1 cup cauliflower florets, chopped

1 cup mung bean sprouts or radish sprouts (optional)

½ cup crushed peanuts

½ cup chopped fresh cilantro

Sauce

¼ cup Tahini Paste

¼ cup Almond Butter (or cashew butter)

¼ cup Tamari

2 tbsp Agave (or maple syrup)

2 tbsp lime or lemon juice

1 clove garlic, minced

Preparation ;

You will need a spiralizer or a veggie peeler to make “noodles” from the zucchinis and carrots. These veggie spirals are an amazing low carb substitute for the usual noodles used in Pad Thai. You’ll be surprised how filling they can be.

Use your spiralizer (or peeler) to make the thinnest possible slices from the zucchinis and carrots, and place them in a large mixing bowl. If you don’t have a spiralzier or vegetable peeler, you can use a sharp knife to slice the veggies as thinly as possible. Mix in the onions, cabbage, cauliflower, and sprouts.

In another bowl mix together all of the sauce ingredients, until well combined.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the vegetables and stir fry for 4-5 minutes, until heated through. Add the sauce to the pan and continue cooking for 2-3 more minutes. Serve topped with peanuts and cilantro.

Low Carb Veggie Burgers

Yes, you can definitely make delicious veggie burgers that are also low carb. Just about any veggies can be used to make these burgers, so feel free to swap ingredients below for your favorite vegetables instead to make a low carb veggie burger that is perfectly suited for your taste.

Ingredients

1/2 cup chickpeas (alternative – canned beans, such as cannellini beans)

3/4 cup mixed veggies, fresh or frozen and defrosted (I use a mix of carrots and cauliflower)

1/4 cup scallions, chopped

2 Tablespoons chickpea flour

1/2 teaspoons vegan egg replacer , plus 2 Tablespoons water

, plus 2 Tablespoons water salt and pepper, to taste

olive oil spray

Preparation :

Mix all ingredients together in a food processor until well blended. The mixture should be thick enough to form into patties but wet enough to stick together. If the mixture is too wet, add some additional chickpea flour. If it’s too dry, add a bit of water.

Spray a nonstick skillet with a bit of olive oil, and heat over medium-high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden. Serve.

These low carb veggie burgers can be served in wraps or atop salad greens for a delicious meal.

Vegan Quinoa-Stuffed Peppers

This is one of my very favorite low-carb vegan recipes. It’s incredibly simple to make, and substantial enough to serve as a meal on it’s own. I make this frequently for dinner guests, and it’s always a popular dish.

Ingredients :

3 bell peppers

1 cup quinoa, rinsed and drained

1 jar tomato sauce

1 1/4 vegetable broth

½ cup toasted pine nuts

1/2 tbsp olive oil

1 sweet onion, peeled and diced

1 garlic clove, minced

¼ cup fresh mint, chopped

salt & pepper

Preparation :

Preheat oven to 350 degrees.

Slice the tops off the peppers, and remove seeds and ribs (white flesh) from inside with a spoon.

Mix quinoa and water in a medium pot and bring to boil. Remove from heat, cover, and set aside for 15 minutes. When quinoa is finished cooking, fluff it with a fork and stir in 1 cup of tomato sauce.

Toast the pine nuts in a dry pan for a few minute and add them to the quinoa mixture.

Heat olive oil in large pan over medium heat and cook the onions and garlic until soft, about 5-7 minutes. Add the onions and garlic to the quinoa. Add mint and season with salt and pepper. Mix well.

Divide quinoa mixture evenly among the bell peppers, gently packing it down and filling each pepper. Arrange peppers in an oven-safe baking dish, cover with foil and bake for 40 minutes. Serve hot.

Low-Carb Broccoli Guacamole

Ingredients :



2 ripe avocados, peeled and diced

1/2 cup raw broccoli, finely chopped

1 tomato, diced

¼ cup red onion, peeled and diced

1 garlic clove

1 tbsp lime juice

1/4 fresh cilantro, chopped

Salt and pepper

Preparation :



Mix together all the ingredients in a small bowl. Mash with the back of a fork, until the ingredients are combined but the mixture still has a chunky texture. Season with salt, as desired.

Serve with tortilla chips or as a topping for baked potatoes. Or for a lower carb options, serve with fresh veggies as dippers.

Vegan Greek Salad

This is a great recipe when you’re in a rush, as it doesn’t require any cooking and goes together in just a few minutes. This salad also makes a great low-carb vegan lunch to pack for work or school.

Ingredients :



3 large ripe tomatoes, chopped

2 cucumbers, peeled and chopped

1 small red onion, chopped

1/4 cup olive oil

4 teaspoons lemon juice

1 1/2 teaspoons dried oregano

1 cup lettuce, chopped

salt and pepper to taste

1 cup vegan feta cheese (or other vegan cheese, if you can not find vegan feta)

6 black Greek olives, pitted and sliced

Preparation :



In a small bowl, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Mix well and allow to marinate for 5-10 minutes. In a serving bowl, line the bottom with chopped lettuce. Top with the veggie mixture. Garnish with the vegan feta cheese and Greek olives. Serve.

Slow-Simmered Tofu with Vegan Peanut Sauce

Ingredients :

15 oz extra-firm tofu

5 carrots, peeled and sliced

2 cans (13.5 ounces) full-fat coconut milk

1 yellow onion, peeled and diced

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1/4 cup creamy peanut butter

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Basmati rice – 2 cups cooked, for serving

Preparation:

The night before you prepare this dish, drain and press the tofu. Cut the tofu into 4 pieces, and seal in a freezer-safe plastic bag. Freeze overnight.

The next day, in a large, heavy skillet, stir together the sliced carrots, coconut milk, onion, garlic, ginger, bay leaves, peanut butter, and cayenne pepper. Place the frozen tofu cutlets (no need to thaw) in the pan, shimmying the tofu down into the coconut mixture while gently guiding the veggies to the sides of the tofu, so that the cutlets lie flat in the pan. Cook over medium heat until the sauce begins to boil, about 15 minutes. Cover, reduce the heat to medium-low, and simmer for about 2 hours, spooning sauce on top of the tofu every once in a while.

During the duration of the cooking time, do not flip over the cutlets! You want them to get nice and caramelized on the bottom side, so let them stay right where they are the entire cooking time. Stir the sauce occasionally. Uncover the pan and cook for 1 hour longer or until the sauce has reduced to a thick, gravy-like consistency and the edges of the carrots and onions are golden brown. The total cooking time is 3 hours. Remove the bay leaves and serve over fluffy basmati rice.

If you want to further reduce carbs, leave out the basmati rice. The tofu is delicious and hearty enough to make a meal on its own.

Sherried Mushrooms on Crispy Polenta Rounds

Mushrooms are chock-full of flavor and hearty enough to be quite filling on their own. When combined with the full-bodied sherry, they’re irresistible. Polenta is low in carbohydrates, but if you prefer an even lower carb meal serve the mushrooms on their own, over salad greens, or atop grilled tofu.

Ingredients :

4 tablespoons olive oil, divided

1 pound mushrooms (button, crimini, shiitake, or a mixture), cut in ¼-inch-thick slices

1 small onion, chopped

3 teaspoons chopped fresh rosemary

⅛ teaspoon crushed red pepper flakes

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 garlic cloves, minced

½ cup dry sherry or dry white wine

¼ cup chopped fresh parsley, plus extra for garnish

1 tablespoon fresh lemon juice

1 package (18 ounces) ready-made polenta, cut in ½-inch rounds

Preparation :

Heat 2 tablespoons of the oil in a large skillet or Dutch oven over medium heat. Add the mushrooms, onion, rosemary, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onion is softened and the mushroom juices have evaporated, about 10 minutes.

Stir in the garlic and sherry and continue to cook, stirring constantly, until most of the liquid has evaporated, about another 10 to 15 minutes. Stir in the ¼ cup of parsley and the lemon juice. Set aside.

Preheat the oven to 300°F.

In a 10-inch nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Working in batches, cook the polenta rounds until crisp and lightly browned, about 8 minutes per side. Transfer to a baking sheet and place in the oven to stay warm and get crispier, while frying the remaining polenta rounds.

To serve, arrange the polenta rounds in a single layer on a large serving platter. Spoon the mushrooms on top and serve immediately, garnished with the remaining parsley.

Falafel with Vegan Dill-Yogurt Sauce

DILL YOGURT SAUCE

1 cup plain vegan yogurt (coconut, almond, or soy)

1 tablespoon chopped fresh dill

2 tablespoons chopped cucumber

2 tablespoons chopped onion

1 small garlic clove, minced

1 tablespoon fresh lemon juice

½ teaspoon cayenne pepper

Salt and pepper

FALAFEL



1 can (15 ounces) chickpeas (1½ cups), rinsed, drained, and patted dry

¼ cup finely chopped onion

2 tablespoons chopped fresh cilantro or parsley

2 large garlic cloves, minced (or to taste)

1 teaspoon coriander

½ teaspoon cumin

½ teaspoon sea salt

⅛ teaspoon crushed red pepper flakes

2 tablespoons Chickpea Flour or other bean flour (navy bean, fava, or white bean)neutral oil for frying, such as corn or grapeseed

or other bean flour (navy bean, fava, or white bean)neutral oil for frying, such as corn or grapeseed Cooking spray, for baking the falafel patties

Make the Dill Sauce: In a small bowl, whisk together all the sauce ingredients. Refrigerate, covered, until ready to serve.

Make the Falafel: In a food processor, combine the chickpeas, onion, cilantro or parsley, garlic, coriander, cumin, salt, crushed red pepper flakes, and chickpea flour, and pulse a few times to mash the beans. Scrape down the sides of the bowl and pulse again, scraping the sides again, until a coarse, thick paste forms. With wet hands, shape the mixture into 16 balls, about a generous tablespoon each, then flatten slightly into a patty. Heat ½ inch of oil in a large, heavy skillet over medium heat. Fry the patties until crisp and golden brown, about 5 to 7 minutes per side. Frying time will depend on the size of the patties and the temperature of the oil, which should be about 350°F.

If you prefer, you can bake the patties on a parchment-lined 9 x 13-inch nonstick baking sheet until dry and crisp, about 20 to 35 minutes, turning once. Lightly coat the patties with cooking spray to aid in browning.

Serve the falafel alongside the yogurt-dill dipping sauce.

Low-Carb Vegan Cannelloni

Ingredients

1 eggplant, cut lengthwise into ¾-inch thick slices

2 cups tomato pasta sauce

Filling Ingredients

1½ cups firm tofu

2 tbsp Tofutti cream cheese (optional)

1 cup loosely packed basil leaves

1 cup loosely packed parsley

½ cup loosely packed spinach

1 tbsp lightly toasted pine nuts

1 tsp lemon rind

1 tbsp Nutritional Yeast

2 cloves garlic, minced

¼ tsp black pepper

Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use.

Sprinkle salt liberally on the eggplant slices and let sit for 30 minutes. This will draw moisture out of the eggplants, so they don’t get mushy when cooked. Rinse the eggplant slices, drain and blot dry.

Preheat broiler.

Lightly spray a nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.

Lower oven heat to 350 degrees.

Spread ½ cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in center of each eggplant slice, and roll the eggplant. Arrange eggplant rolls in baking dish, seam-side down. Top with remaining sauce. Bake 45 minutes, or until eggplant is tender and heated through.