15 Flavorful Sunday Vegan Low Carb Recipes to Try

Sundays are perfect for relaxed, nourishing meals that fuel your week, and these 15 vegan low carb recipes are just the ticket.

Packed with fresh vegetables, plant-based proteins, and wholesome fats, these dishes keep your meals flavorful and satisfying without excess carbs.

From hearty casseroles and creative salads to satisfying soups and baked delights, each recipe is crafted to please your taste buds and support your health goals.

Enjoy vibrant, guilt-free meals that make Sundays special, delicious, and completely plant-based while staying low-carb.

15 Flavorful Sunday Vegan Low Carb Recipes to Try

These 15 Sunday vegan low carb recipes show that plant-based meals can be hearty, satisfying, and nutrient-rich.

Each dish combines fresh, wholesome ingredients to deliver flavor, texture, and low-carb nutrition for a perfect Sunday spread.

Ideal for brunches, family meals, or meal prep for the week ahead, these recipes are simple, versatile, and delicious.

Enjoy a Sunday filled with vibrant, plant-based dishes that nourish your body, delight your palate, and keep carbs in check.

Celebrate your Sundays with wholesome, satisfying, and creative vegan meals.

Vegan Cauliflower “Mac” and Cheese

Vegan Cauliflower “Mac” and Cheese is a creamy, low-carb comfort food perfect for Sunday lunch.

Tender cauliflower florets are coated in a rich, cheesy vegan sauce made from cashews, nutritional yeast, and spices, delivering all the flavor without the carbs or dairy.

It’s hearty, satisfying, and ideal for meal prep.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1/2 cup raw cashews, soaked 2 hours
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

• Steam cauliflower until tender, about 8–10 minutes.
• Blend soaked cashews, almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper until creamy.
• Toss steamed cauliflower in the cashew sauce until evenly coated.
• Heat olive oil in a pan and lightly sauté the coated cauliflower for 2–3 minutes.
• Serve warm, garnished with fresh parsley.

This dish is creamy, rich, and comforting.

It’s a perfect vegan, low-carb Sunday meal that’s satisfying, flavorful, and guilt-free.

Vegan Zucchini Noodles with Avocado Pesto

Vegan Zucchini Noodles with Avocado Pesto is fresh, light, and low in carbohydrates.

Spiralized zucchini is tossed in a creamy avocado and basil pesto, delivering vibrant flavor and healthy fats.

It’s ideal for a Sunday lunch or light dinner.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts (optional)

Instructions:

• Blend avocado, basil, olive oil, lemon juice, garlic, salt, and pepper until smooth.
• Toss zucchini noodles in the avocado pesto until evenly coated.
• Heat a nonstick skillet over medium heat and sauté noodles 2–3 minutes for a warm dish.
• Garnish with pine nuts if desired and serve immediately.

This dish is creamy, fresh, and flavorful.

It’s a perfect vegan, low-carb Sunday meal that’s light, satisfying, and nutrient-rich.

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers are hearty, colorful, and low in carbs.

Bell peppers are filled with a savory mixture of cauliflower rice, mushrooms, and spices, baked to perfection for a comforting Sunday meal.

It’s filling, flavorful, and ideal for meal prep.

Ingredients:

• 4 large bell peppers, tops removed
• 2 cups cauliflower rice
• 1 cup mushrooms, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté onion, garlic, and mushrooms in olive oil until soft.
• Add cauliflower rice, smoked paprika, cumin, salt, and pepper, cooking 5 minutes.
• Stuff bell peppers with the mixture and place in a baking dish.
• Cover with foil and bake for 25–30 minutes until peppers are tender.

This dish is hearty, flavorful, and colorful.

It’s a perfect vegan, low-carb Sunday meal that’s nutritious, satisfying, and visually appealing.

Vegan Eggplant Lasagna

Vegan Eggplant Lasagna is a low-carb, savory, and satisfying dish.

Thinly sliced eggplant layers are baked with a creamy cashew-based sauce and tomato marinara for a delicious plant-based alternative to traditional lasagna.

It’s ideal for a comforting Sunday lunch or dinner.

Ingredients:

• 2 large eggplants, sliced lengthwise
• 1 1/2 cups tomato marinara sauce
• 1/2 cup soaked cashews
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Blend soaked cashews, almond milk, garlic, nutritional yeast, salt, and pepper until creamy.
• Roast eggplant slices for 10 minutes until tender.
• Layer roasted eggplant, cashew sauce, and tomato marinara in a baking dish, repeating layers.
• Bake 25–30 minutes until heated through and bubbly.
• Garnish with fresh basil before serving.

This dish is creamy, savory, and indulgent.

It’s a perfect vegan, low-carb Sunday meal that’s satisfying, comforting, and nutrient-dense.

Vegan Cauliflower Fried “Rice”

Vegan Cauliflower Fried “Rice” is a low-carb, flavorful, and quick meal.

Riced cauliflower is stir-fried with vegetables, tamari, and sesame oil, creating a delicious plant-based alternative to traditional fried rice.

It’s perfect for a Sunday lunch or easy weeknight dinner.

Ingredients:

• 4 cups cauliflower rice
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 green onions, chopped

Instructions:

• Heat sesame oil in a large skillet over medium heat.
• Sauté garlic, bell peppers, and zucchini for 3–4 minutes.
• Add cauliflower rice, tamari, ginger, and black pepper, stirring 5–6 minutes until tender.
• Garnish with chopped green onions and serve hot.

This dish is savory, aromatic, and satisfying.

It’s a perfect vegan, low-carb Sunday meal that’s quick, flavorful, and nutrient-packed.

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms are savory, flavorful, and low in carbs.

Large mushroom caps are filled with a mixture of cauliflower rice, walnuts, garlic, and herbs, baked to perfection for a hearty Sunday appetizer or side dish.

It’s rich, satisfying, and perfect for plant-based diets.

Ingredients:

• 12 large mushrooms, stems removed
• 1 cup cauliflower rice
• 1/4 cup walnuts, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic, cauliflower rice, and walnuts in olive oil for 3–4 minutes.
• Stir in thyme, salt, pepper, and nutritional yeast if using.
• Spoon mixture into mushroom caps and place on a baking sheet.
• Bake 15–20 minutes until mushrooms are tender and tops are golden.

These stuffed mushrooms are savory, nutty, and aromatic.

They’re a perfect vegan, low-carb Sunday dish that’s elegant, filling, and full of flavor.

Keto Vegan Zucchini Fritters

Vegan Zucchini Fritters are crispy, flavorful, and low in carbohydrates.

Grated zucchini is mixed with almond flour, flaxseed, and seasonings, then pan-fried until golden brown for a perfect Sunday brunch or snack.

It’s light, satisfying, and packed with nutrients.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 2 tablespoons ground flaxseed
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying
• Fresh parsley for garnish

Instructions:

• Grate zucchini and squeeze out excess water using a clean towel.
• In a bowl, mix zucchini, almond flour, flaxseed, garlic, salt, and pepper until combined.
• Heat olive oil in a skillet over medium heat.
• Form zucchini mixture into small patties and cook 3–4 minutes per side until golden.
• Garnish with fresh parsley and serve immediately.

These fritters are crispy, savory, and fresh.

They’re a perfect vegan, low-carb Sunday meal that’s easy to make, satisfying, and nutritious.

Vegan Cauliflower Curry

Vegan Cauliflower Curry is rich, flavorful, and low in carbohydrates.

Tender cauliflower florets are simmered in a creamy coconut curry sauce with spices for a comforting Sunday lunch or dinner.

It’s aromatic, satisfying, and ideal for meal prep.

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 1 cup coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat and sauté onion, garlic, and ginger until fragrant.
• Add curry powder, turmeric, salt, and pepper, stirring for 1 minute.
• Add cauliflower and coconut milk, cover, and simmer 10–12 minutes until tender.
• Garnish with fresh cilantro and serve hot.

This curry is creamy, spicy, and comforting.

It’s a perfect vegan, low-carb Sunday meal that’s rich in flavor, satisfying, and aromatic.

Avocado and Tomato Salad

Avocado and Tomato Salad is fresh, vibrant, and low in carbohydrates.

Creamy avocado, juicy tomatoes, and crisp greens are tossed with a tangy lemon vinaigrette for a light Sunday lunch or side dish.

It’s refreshing, nutritious, and simple to prepare.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil or parsley for garnish

Instructions:

• In a large bowl, combine avocado, cherry tomatoes, and mixed greens.
• Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper.
• Toss gently to combine.
• Garnish with fresh basil or parsley and serve immediately.

This salad is fresh, creamy, and tangy.

It’s a perfect vegan, low-carb Sunday dish that’s light, flavorful, and nutrient-packed.

Roasted Vegetable Medley

Roasted Vegetable Medley is colorful, savory, and low in carbohydrates.

A mix of zucchini, bell peppers, cauliflower, and carrots is roasted with olive oil, garlic, and herbs, creating a perfect side for a Sunday meal.

It’s aromatic, healthy, and satisfying.

Ingredients:

• 1 cup zucchini, chopped
• 1 cup bell peppers, chopped
• 1 cup cauliflower florets
• 1 cup carrots, chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss all vegetables with olive oil, garlic, thyme, salt, and pepper.
• Spread in a single layer on the baking sheet.
• Roast 20–25 minutes, stirring halfway, until vegetables are tender and lightly browned.
• Serve warm as a side dish.

This medley is colorful, flavorful, and aromatic.

It’s a perfect vegan, low-carb Sunday meal that’s healthy, filling, and easy to prepar

Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats are savory, low-carb, and perfect for a Sunday lunch.

Hollowed zucchini is filled with a flavorful mixture of cauliflower rice, tomatoes, herbs, and spices, then baked to perfection.

It’s hearty, satisfying, and visually appealing.

Ingredients:

• 4 medium zucchinis, halved and hollowed
• 2 cups cauliflower rice
• 1 cup cherry tomatoes, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet, sauté onion and garlic until fragrant.
• Add cauliflower rice, cherry tomatoes, oregano, salt, and pepper. Cook 5 minutes.
• Spoon mixture into zucchini halves and place on a baking sheet.
• Bake 20–25 minutes until zucchini is tender.
• Garnish with fresh parsley and serve warm.

These zucchini boats are flavorful, hearty, and aromatic.

They’re a perfect vegan, low-carb Sunday dish that’s nutritious, satisfying, and visually inviting.

Vegan Mushroom Stir-Fry

Vegan Mushroom Stir-Fry is savory, low-carb, and packed with flavor.

Mushrooms, bell peppers, and broccoli are quickly sautéed in a garlic-ginger sauce for a healthy, quick Sunday meal.

It’s light, aromatic, and full of nutrients.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 2 green onions, chopped

Instructions:

• Heat sesame oil in a skillet over medium-high heat.
• Add garlic and ginger, sauté 1 minute until fragrant.
• Add mushrooms, bell peppers, and broccoli, stir-fry 5–6 minutes until tender.
• Drizzle with soy sauce and season with black pepper.
• Garnish with green onions and serve immediately.

This stir-fry is savory, fresh, and aromatic.

It’s a perfect vegan, low-carb Sunday meal that’s quick, flavorful, and nutrient-rich.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze are caramelized, flavorful, and low-carb.

Brussels sprouts are roasted with olive oil, garlic, and balsamic vinegar until tender and slightly crispy, creating a perfect Sunday side dish.

It’s aromatic, healthy, and satisfying.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts with olive oil, garlic, salt, and pepper.
• Spread on a baking sheet in a single layer.
• Roast 20–25 minutes, stirring halfway, until tender and caramelized.
• Drizzle with balsamic vinegar before serving.

These Brussels sprouts are caramelized, tangy, and savory.

They’re a perfect vegan, low-carb Sunday dish that’s simple, flavorful, and nutritious.

Kale and Avocado Salad

Kale and Avocado Salad is fresh, crunchy, and low in carbohydrates.

Massaged kale is combined with creamy avocado, lemon juice, and seeds for a nutrient-packed, satisfying Sunday salad.

It’s light, refreshing, and perfect as a main or side.

Ingredients:

• 4 cups kale, chopped
• 1 ripe avocado, diced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon pumpkin or sunflower seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Massage chopped kale with lemon juice and salt for 2–3 minutes until tender.
• Toss in avocado, olive oil, and seeds.
• Season with black pepper and serve immediately.

This salad is creamy, crunchy, and refreshing.

It’s a perfect vegan, low-carb Sunday dish that’s nutrient-dense, satisfying, and simple to prepare.

Cauliflower Steaks with Herb Dressing

Cauliflower Steaks with Herb Dressing are hearty, flavorful, and low-carb.

Thick slices of cauliflower are roasted and topped with a fresh herb dressing, making a perfect Sunday main or side dish.

It’s aromatic, satisfying, and visually appealing.

Ingredients:

• 1 large cauliflower, sliced into 1-inch steaks
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

• Preheat oven to 400°F (200°C).
• Brush cauliflower steaks with olive oil, garlic, thyme, salt, and pepper.
• Place on a baking sheet and roast 20–25 minutes until tender and golden.
• Drizzle with fresh parsley before serving.

These cauliflower steaks are tender, savory, and herbaceous.

They’re a perfect vegan, low-carb Sunday dish that’s healthy, satisfying, and elegant.