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A quick Google search for low-carb recipes will usually result in a lot of meat-based options. This can be challenging if you’re a vegetarian like me or just love eating plant-based. But the good news is, there are plenty of low-carb vegetarian recipes that are light on carbs but still filling, thanks to protein-packed ingredients, healthy fats, and fiber-rich veggies.
With the warmer months ahead, we’re all feeling like fresh, plant-based meals that are low-carb and healthy but don’t skimp on flavor. Well, we did some digging for you and curated a stellar list of 10 low-carb vegetarian recipes that meet our criteria. Read on for some major cooking inspiration and enjoy!
This deliciously simple and healthy low-carb vegetarian recipe is made with crispy spicy chickpeas and tomatoes, all stuffed inside herb-roasted cheesy zucchini. And the best part? It’s a sheet pan recipe so it’s low fuss and it doubles as both a healthy dinner or a simple side dish. Win-win!
The great thing about soup is that you can vary your ingredients depending on what you have in the fridge or pantry. For this one, we like to stick with all green veggies because it turns the soup such a beautiful color. Think asparagus, broccoli, spinach, kale, sugar snaps, celery, broccolini… the skies the limit, but if you really want to throw in some carrots or red bell pepper? We won’t stop you. Get ready to be a lean, green, feeling really good machine with this spring-ready soup. It may just become your new favorite Sunday afternoon cooking project.
This one-pot shakshuka recipe is the ultimate comfort food meal—baked eggs in a delicious tomato sauce served with flat-leaf parsley is a recipe for deliciousness. While it’s traditionally served with bread to sop up the sauce, you can skip that and opt for a side of vegetables or avocado for additional healthy fats. This recipe is the ultimate low-carb vegetarian recipe—a total crowd pleaser!
This deliciously simple chopped salad will take you to flavor town with its spicy kick thanks to the heat of the Buffalo-flavored cauliflower. It really does make an otherwise boring cauliflower really stand out. Even if you don’t have the same ingredients listed in this recipe, you can use whatever you have in the fridge and chop it all up on the plate, then enjoy!
Not only is this meal deliciously low-carb, but it’s also packed with nutritious protein thanks to the eggs, mushroom, and goat’s cheese. All you really need to whip up a delicious frittata are eggs and veggies. And we do mean any veggies. We’re talking whatever random ingredients you have left in the veg drawer of your fridge: cauliflower, wilted greens, onions, sliced potatoes, those lifeless asparagus spears on their last legs. The world is your err… frittata!
This protein-packed breakfast will keep you full for hours. Cottage cheese is an excellent source of protein, calcium, and vitamin B12 with just 6 grams of carbohydrates per 1/2 cup. You can play around with your toppings here but this recipe calls for other low-carb ingredients, avocado, chopped cilantro, egg, and kimchi.
Chef’s Pro Tip: Suruchi stresses that you need to use the full-fat version of cottage cheese here. She loves brands like Nancy’s and Good Culture that are mild in flavor but whose creamy texture makes the eating experience feel so much more luxurious and rich.
Eggplant is a perfect ingredient for carb-conscious eating. Not only is it low in carbs, but it’s also high in fiber, and loaded with nutrients. You will also eat this recipe with your eyes first thanks to the variety of colorful ingredients and nuts. This one does call for some quinoa which isn’t low-carb so feel free to skip that and swap in more vegetables or some protein like diced tofu or tempeh.
If you’re looking for a delicious, hearty yet filling meal, look no further than these vegetable lettuce cups. They make the perfect little side dish but personally like to turn them into the main meal too. Choose how big or small you want them by choosing the size of your lettuce leaf. We love Iceberg for their round shape but have also used Romaine lettuce when we’re in a pinch. And bonus, the veggie filling for this recipe is made in one pot and takes less than 30 minutes!
We’re all about easy salad recipes that are not only light but also fill you up. Traditionally, this salad just includes tomatoes, onions, and cucumbers. This recipe also calls for chickpeas which are somewhat high in carbs but are also high in fiber and protein which makes it a great stand-alone dish (and will keep you full for longer!) You could always replace the chickpeas with tofu, eggs, or tempeh to ensure you get that filling protein without the carb intake. Suruchi has also served this with naan but you can leave that out to make this a truly low-carb vegetarian recipe.
Does it get any prettier than this salad? This delicious dish is basically a rainbow on a plate. It’s bursting with all kinds of good-for-you ingredients. Tomatoes and peaches bring the vitamin, fiber, and antioxidant punch, and avocado has all the good fat that also makes this salad satisfying enough for the main course. And since every salad’s got to have some crunch, a handful of almonds adds texture and instant layers of flavor—not to mention a plant-based source of protein, Vitamin E, and potassium, and has only 7 grams of carbohydrates per 1/4 cup.
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