15 Delicious Vegan Low Carb Recipes for Every Occasion

Eating vegan doesn’t mean you can’t enjoy low-carb meals that are flavorful, satisfying, and nutrient-packed.

These 15 vegan low carb recipes showcase creative ways to enjoy plant-based dishes while keeping carbs in check.

From hearty vegetable stir-fries and zoodles to tofu scrambles, salads, and low-carb soups, there’s a recipe for every craving and occasion.

Easy to prepare, wholesome, and fully plant-based, these recipes make low-carb eating simple, healthy, and delicious.

Discover how to combine vegan nutrition and low-carb living with these 15 satisfying recipes!

15 Delicious Vegan Low Carb Recipes for Every Occasion

Exploring these 15 vegan low carb recipes proves that plant-based meals can be both flavorful and carb-conscious.

Each recipe focuses on nutrient-dense vegetables, plant-based proteins, and smart low-carb alternatives for grains and starches.

From quick weekday dinners to meal-prep-friendly dishes, these recipes make healthy, low-carb vegan meals accessible and enjoyable.

Incorporating them into your routine supports balanced nutrition, energy, and wellness.

Enjoy delicious, satisfying, and low-carb plant-based meals with these 15 vegan recipes that make healthy eating effortless!

Zucchini Noodles with Pesto

A light and refreshing vegan dish using zucchini noodles instead of pasta.

It’s tossed with a creamy, nutty basil pesto that enhances the flavor without adding carbs.

Perfect for a quick lunch or a satisfying dinner that is both healthy and flavorful.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

• Prepare zucchini noodles using a spiralizer and place them in a large bowl.
• In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth to create the pesto.
• Taste and adjust salt and pepper as needed.
• Pour the pesto over zucchini noodles and toss gently to coat all strands evenly.
• Let the noodles sit for 2–3 minutes to allow the flavors to meld.
• Serve immediately, garnished with extra pine nuts or fresh basil if desired.

This dish is fresh, aromatic, and full of plant-based flavor.

It’s perfect for anyone looking for a satisfying, low-carb vegan meal that feels indulgent but remains healthy.

Cauliflower Fried Rice

A low-carb vegan alternative to traditional fried rice using cauliflower rice.

It’s packed with vegetables and seasoned with soy sauce and ginger for a flavorful dish.

Perfect for a quick dinner that is filling, nutritious, and easy to prepare.

Ingredients:

• 1 medium cauliflower, riced
• 1 cup diced bell peppers
• 1/2 cup peas
• 1 carrot, finely chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp olive oil

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add diced onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.
• Add diced carrots, bell peppers, and peas. Cook for 5–6 minutes until tender-crisp.
• Stir in riced cauliflower and cook for another 5 minutes, stirring occasionally.
• Drizzle soy sauce and sesame oil over the cauliflower mixture. Toss well to coat evenly.
• Cook for an additional 2–3 minutes to allow flavors to blend.
• Remove from heat and serve hot as a main dish or side.

This cauliflower fried rice is hearty, flavorful, and nutrient-rich.

It’s an excellent low-carb vegan alternative that is both satisfying and quick to make.

Stuffed Bell Peppers with Tofu

Vibrant bell peppers stuffed with seasoned tofu and vegetables.

This low-carb vegan recipe is hearty, flavorful, and perfect as a main course.

The spices and tofu create a rich, satisfying dish without the carbs of grains.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 block firm tofu, crumbled
• 1 zucchini, diced
• 1 cup spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 180°C (350°F).
• Heat olive oil in a skillet over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
• Add diced zucchini and spinach. Cook for 5 minutes until vegetables soften.
• Stir in crumbled tofu, smoked paprika, cumin, salt, and pepper. Mix well to combine.
• Spoon the tofu mixture into halved bell peppers evenly.
• Place stuffed peppers in a baking dish and cover with foil.
• Bake for 25–30 minutes until peppers are tender. Remove foil and bake for 5 more minutes for slight browning.
• Serve hot, garnished with fresh herbs if desired.

These stuffed bell peppers are satisfying, flavorful, and rich in protein.

They make a wholesome, low-carb vegan meal that is perfect for lunch or dinner.

Eggplant and Mushroom Stir-Fry

A savory vegan stir-fry using eggplant and mushrooms for a hearty, low-carb dish.

It’s flavored with garlic, ginger, and soy sauce for depth and richness.

Perfect for a quick dinner or a filling side dish over a bed of greens.

Ingredients:

• 1 large eggplant, diced
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Green onions for garnish

Instructions:

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add garlic and ginger. Sauté for 1–2 minutes until fragrant.
• Add diced eggplant and cook for 5–6 minutes, stirring frequently until tender.
• Add mushrooms and bell pepper. Stir-fry for another 4–5 minutes until vegetables are crisp-tender.
• Mix soy sauce, sesame oil, and rice vinegar in a small bowl. Pour over the vegetables and toss well.
• Cook for 2 more minutes to allow the sauce to coat the vegetables evenly.
• Remove from heat and garnish with sliced green onions before serving.

This stir-fry is rich, flavorful, and satisfying without any grains.

It’s perfect for a low-carb vegan meal that is quick, nutritious, and packed with vegetables.

Avocado and Spinach Salad with Lemon Dressing

A fresh, low-carb vegan salad featuring creamy avocado and crisp spinach.

The tangy lemon dressing enhances the flavors while keeping the meal light and satisfying.

Perfect as a side dish or a quick lunch that is both refreshing and nutrient-rich.

Ingredients:

• 2 cups fresh spinach leaves
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: pumpkin seeds or walnuts for crunch

Instructions:

• In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
• In a large bowl, combine spinach, diced avocado, cucumber, and red onion.
• Pour the dressing over the salad and toss gently to coat all ingredients evenly.
• Add optional pumpkin seeds or walnuts for added texture and crunch.
• Serve immediately as a light, refreshing meal.

This salad is crisp, creamy, and packed with healthy fats and nutrients.

It’s an ideal low-carb vegan option for a satisfying lunch or side dish

Spaghetti Squash with Tomato Basil Sauce

A light, low-carb vegan dish using spaghetti squash as a pasta alternative.

It’s topped with a rich tomato-basil sauce, creating a flavorful and satisfying meal.

Perfect for a healthy dinner that feels indulgent while remaining low in carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Optional: nutritional yeast for garnish

Instructions:

• Preheat the oven to 200°C (400°F).
• Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
• Brush the cut sides with olive oil and season with salt and pepper.
• Place the squash cut side down on a baking sheet and roast for 35–40 minutes until tender.
• While the squash roasts, heat olive oil in a pan over medium heat.
• Add minced garlic and sauté for 1–2 minutes until fragrant.
• Add halved cherry tomatoes and oregano. Cook for 10–12 minutes until tomatoes soften and release juices.
• Remove from heat and stir in chopped fresh basil. Adjust seasoning with salt and pepper.
• Once roasted, scrape the spaghetti squash strands with a fork and transfer to a serving dish.
• Pour the tomato-basil sauce over the squash and toss gently.
• Sprinkle nutritional yeast if desired and serve warm.

This dish is light, flavorful, and packed with vitamins.

It’s perfect as a comforting, low-carb vegan dinner that is both satisfying and nutritious.

Vegan Zucchini Fritters

Crispy, golden-brown vegan fritters made from shredded zucchini.

These low-carb fritters are seasoned with herbs and spices, making a delicious snack or side dish.

They are perfect for lunch, dinner, or as a protein-packed appetizer.

Ingredients:

• 2 medium zucchinis, shredded
• 1/4 cup almond flour
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

• Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
• In a mixing bowl, combine zucchini, almond flour, nutritional yeast, garlic, parsley, paprika, salt, and pepper. Mix well until combined.
• Heat olive oil in a large skillet over medium heat.
• Scoop a small portion of the zucchini mixture and shape into a small patty.
• Place patties in the skillet and cook for 3–4 minutes on each side until golden brown and crispy.
• Repeat with remaining mixture, adding more oil if necessary.
• Remove fritters from skillet and drain on paper towels to remove excess oil.
• Serve warm with a vegan dipping sauce or a side salad.

These fritters are crunchy on the outside and tender on the inside.

They make a perfect low-carb, protein-rich snack or side dish that is full of flavor.

Cauliflower Pizza with Veggie Toppings

A low-carb vegan pizza using a cauliflower crust as the base.

It’s topped with tomato sauce, vegetables, and vegan cheese for a satisfying meal.

Perfect for a weekend dinner or healthy snack that doesn’t compromise on taste.

Ingredients:

• 1 medium cauliflower, riced
• 1/4 cup almond flour
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1 cup mixed vegetables (bell peppers, mushrooms, spinach)
• 1/2 cup vegan cheese

Instructions:

• Preheat oven to 200°C (400°F).
• Steam or microwave riced cauliflower for 5–6 minutes until soft.
• Place cooked cauliflower in a clean kitchen towel and squeeze out excess moisture.
• In a bowl, combine cauliflower, almond flour, flax egg, oregano, garlic powder, salt, and pepper. Mix into a dough-like consistency.
• Spread the mixture onto a parchment-lined baking sheet to form a thin pizza crust.
• Bake crust for 15–20 minutes until lightly golden.
• Remove crust and spread tomato sauce evenly on top.
• Add mixed vegetables and sprinkle vegan cheese over the pizza.
• Return pizza to oven and bake for an additional 10–12 minutes until cheese melts and vegetables are tender.
• Slice and serve warm.

This vegan pizza is crispy, flavorful, and satisfying.

It’s an excellent low-carb alternative to traditional pizza that is perfect for any meal.

Avocado and Cucumber Sushi Rolls

Refreshing low-carb vegan sushi made with avocado, cucumber, and nori sheets.

It’s light, healthy, and perfect as a snack, lunch, or appetizer.

The creamy avocado and crisp cucumber create a deliciously balanced bite every time.

Ingredients:

• 4 nori sheets
• 1 cup cauliflower rice (steamed and cooled)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Soy sauce for dipping

Instructions:

• Prepare cauliflower rice and mix with rice vinegar. Allow to cool completely.
• Place a nori sheet on a bamboo mat, shiny side down.
• Spread a thin layer of cauliflower rice evenly, leaving 1 inch at the top.
• Place avocado slices and cucumber strips horizontally across the bottom third of the nori.
• Roll the nori tightly using the bamboo mat, pressing gently to form a compact roll.
• Slice roll into 6–8 pieces using a sharp knife.
• Sprinkle sesame seeds on top and serve with soy sauce.

These sushi rolls are crisp, creamy, and perfectly balanced.

They make a refreshing low-carb vegan meal or snack that is easy to prepare.

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Spinach and Mushroom Stuffed Portobello Mushrooms

Hearty portobello mushrooms stuffed with sautéed spinach and mushrooms.

This low-carb vegan dish is rich, flavorful, and perfect as a main course or appetizer.

It’s satisfying while remaining light and nutritious.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup spinach, chopped
• 1 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp vegan breadcrumbs (optional)

Instructions:

• Preheat oven to 180°C (350°F).
• Heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant.
• Add diced mushrooms and cook for 5 minutes until softened.
• Add chopped spinach and thyme. Cook for 2–3 minutes until spinach wilts.
• Season mixture with salt and pepper. Remove from heat.
• Spoon the mixture into each portobello cap. Sprinkle breadcrumbs on top if using.
• Place stuffed mushrooms on a baking tray and bake for 20–25 minutes until tender.
• Serve warm as a main course or side dish.

These stuffed mushrooms are hearty, flavorful, and satisfying.

They make a perfect low-carb vegan option for dinner that impresses with taste and presentation

Cauliflower and Broccoli Stir-Fry

A vibrant low-carb vegan stir-fry combining cauliflower and broccoli florets.

It’s packed with vegetables, flavored with garlic, ginger, and soy sauce for a savory, satisfying dish.

Perfect for a quick lunch or dinner that is both healthy and nutrient-dense.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 small broccoli, cut into florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp sesame seeds for garnish

Instructions:

• Heat olive oil in a large wok or skillet over medium-high heat.
• Add minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
• Add cauliflower and broccoli florets. Stir-fry for 5–6 minutes until they start to soften but remain crisp.
• Add sliced red bell pepper and continue stir-frying for another 3–4 minutes.
• Pour soy sauce and sesame oil over the vegetables. Mix thoroughly to coat evenly.
• Cook for 2 more minutes, allowing the flavors to meld and the vegetables to reach desired tenderness.
• Remove from heat and sprinkle sesame seeds on top.
• Serve hot as a main dish or side.

This stir-fry is crunchy, flavorful, and packed with vitamins.

It’s a quick and satisfying low-carb vegan meal perfect for any day of the week.

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Avocado and Zucchini Salad

A refreshing low-carb vegan salad featuring creamy avocado and crisp zucchini.

It’s lightly dressed with lemon juice and olive oil for a fresh, vibrant flavor.

Perfect as a lunch, side dish, or light dinner that is both healthy and satisfying.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

• Place sliced zucchini in a large bowl.
• Add diced avocado and thinly sliced red onion.
• In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
• Pour the dressing over the salad and toss gently to coat all ingredients evenly.
• Garnish with fresh herbs for added flavor and presentation.
• Serve immediately or chill for 10–15 minutes to enhance flavors.

This salad is light, creamy, and packed with healthy fats.

It’s perfect for a low-carb vegan meal that feels indulgent without being heavy.

Roasted Brussels Sprouts with Almonds

A simple low-carb vegan dish featuring roasted Brussels sprouts with crunchy almonds.

The combination of caramelized sprouts and toasted nuts creates a satisfying texture and flavor.

Perfect as a side dish for lunch or dinner that is quick and easy to prepare.

Ingredients:

• 500 g Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup sliced almonds
• 1 tsp garlic powder (optional)

Instructions:

• Preheat oven to 200°C (400°F).
• Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using.
• Spread the sprouts on a baking sheet in a single layer.
• Roast for 20–25 minutes, stirring halfway through for even cooking, until golden brown and caramelized.
• In the last 5 minutes of roasting, sprinkle sliced almonds over the sprouts to toast lightly.
• Remove from oven and transfer to a serving dish.
• Serve warm as a side dish or add to salads for extra flavor and crunch.

These roasted Brussels sprouts are tender, caramelized, and nutty.

They make a flavorful low-carb vegan side that complements any main course.

Spicy Tofu and Bell Pepper Skillet

A protein-packed low-carb vegan dish with tofu and bell peppers.

It’s seasoned with paprika, garlic, and chili for a bold, satisfying flavor.

Perfect for a quick dinner or meal prep that is both nutritious and filling.

Ingredients:

• 1 block firm tofu, cubed
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional)
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Press tofu to remove excess moisture and cube into bite-sized pieces.
• Heat olive oil in a large skillet over medium-high heat.
• Add minced garlic and sliced onion. Sauté for 3–4 minutes until translucent and fragrant.
• Add cubed tofu and cook for 5–6 minutes until lightly golden on all sides.
• Stir in sliced bell peppers, smoked paprika, chili powder, soy sauce, salt, and pepper.
• Cook for an additional 5–6 minutes, stirring occasionally until peppers are tender but still crisp.
• Remove from heat and garnish with fresh parsley before serving.

This skillet is flavorful, spicy, and packed with protein.

It’s a perfect low-carb vegan main dish that is quick to prepare and satisfying.

Eggplant and Spinach Casserole

A rich, low-carb vegan casserole using eggplant and spinach.

It’s layered with a flavorful tomato sauce and seasoned with herbs for a comforting meal.

Perfect as a hearty dinner that is both filling and nutritious.

Ingredients:

• 2 medium eggplants, sliced
• 3 cups fresh spinach
• 2 cups tomato sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: vegan cheese for topping

Instructions:

• Preheat oven to 180°C (350°F).
• Heat olive oil in a skillet over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
• Add fresh spinach and cook for 2–3 minutes until wilted. Season with salt and pepper.
• In a baking dish, layer eggplant slices, spinach mixture, and tomato sauce. Repeat layers until all ingredients are used.
• Sprinkle oregano over the top. Add vegan cheese if desired.
• Cover with foil and bake for 25–30 minutes until eggplant is tender.
• Remove foil and bake for an additional 5–10 minutes to lightly brown the top.
• Serve warm as a main course.

This casserole is hearty, flavorful, and satisfying.

It’s an excellent low-carb vegan meal perfect for dinner or meal prep.