50+ Easy and Tasty Sunday Vegan Diabetic Recipes to Savor

When it comes to managing diabetes, one of the most important aspects is maintaining a balanced diet.

Vegan meals offer a wealth of health benefits, particularly when they are high in fiber, protein, and low in processed sugars.

Sunday meals are a special opportunity to create nourishing dishes that are both satisfying and diabetes-friendly.

Whether you are preparing a cozy family meal or a simple yet delicious plate for yourself, finding vegan recipes that fit within a diabetic-friendly lifestyle can be challenging.

In this blog post, we’ve compiled a list of 50+ Sunday vegan diabetic recipes that are perfect for your weekend meals.

These recipes are designed to offer a variety of flavors, from hearty salads and soups to comfort food favorites, all while helping you manage your blood sugar levels.

With these nutritious, plant-based recipes, you can enjoy a fulfilling and flavorful Sunday meal without compromising your health.

Let’s dive into these mouthwatering, diabetes-conscious recipes!

50+ Easy and Tasty Sunday Vegan Diabetic Recipes to Savor

Eating vegan doesn’t have to be complicated, and it’s certainly not limited to bland or boring dishes.

The 50+ Sunday vegan diabetic recipes shared in this post are proof that you can enjoy a variety of hearty, flavorful, and satisfying meals that support a healthy lifestyle and help manage diabetes.

From creative salads to savory casseroles, these dishes offer the perfect balance of nutrients to keep your blood sugar levels in check while still indulging in comforting, home-cooked meals.

Whether you’re looking for easy weeknight recipes or something special for a Sunday family gathering, these recipes are perfect for every occasion.

So, next time you’re planning your Sunday menu, remember that you can enjoy plant-based, diabetic-friendly meals that nourish both your body and soul.

Roasted Veggie Buddha Bowl with Tahini Drizzle

This Buddha bowl is a wholesome, colorful dish that combines roasted vegetables, leafy greens, and a creamy tahini dressing. Packed with fiber, vitamins, and healthy fats, it’s a balanced option for anyone managing blood sugar levels. Easy to customize, this dish can quickly become a Sunday favorite.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium sweet potato, cubed
• 1 cup chickpeas, cooked
• 2 cups mixed greens
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Tahini Drizzle:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp water (to thin)
• Pinch of salt

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli, cauliflower, and sweet potato in olive oil, paprika, garlic powder, salt, and pepper.
3. Spread the veggies on a baking sheet and roast for 25–30 minutes or until tender.
4. Assemble the Buddha bowl by layering quinoa, roasted vegetables, chickpeas, and mixed greens.
5. Whisk together tahini, lemon juice, garlic, water, and salt for the drizzle. Pour over the bowl before serving.

The roasted veggie Buddha bowl is a nutrient-dense meal that’s filling and easy on blood sugar levels. The combination of roasted flavors with the creamy tahini drizzle will make your Sunday lunch or dinner memorable and healthful.

Vegan Lentil Loaf with Herb Gravy

This vegan lentil loaf is hearty and comforting, perfect for a Sunday centerpiece. Loaded with plant-based protein, fiber, and low-glycemic ingredients, it’s an excellent alternative to traditional meatloaf. The accompanying herb gravy elevates the dish into something truly special.

Ingredients for the Loaf:

• 1 cup green lentils, cooked
• 1 cup rolled oats
• 1 cup grated carrot
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Ingredients for the Herb Gravy:

• 2 tbsp olive oil
• 2 tbsp flour (use almond or oat flour for low-carb)
• 1 ½ cups vegetable broth
• 1 tsp thyme
• 1 tsp sage
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the flaxseed and water, then set aside for 5 minutes to create a flax egg.
3. In a bowl, mash the lentils until slightly chunky. Add oats, carrot, onion, garlic, flax egg, and spices. Combine thoroughly.
4. Press the mixture into a greased loaf pan and bake for 30–35 minutes.
5. For the gravy, heat olive oil in a saucepan. Whisk in flour, then slowly add vegetable broth, stirring constantly. Add herbs and seasonings. Simmer for 5 minutes.
6. Serve slices of the lentil loaf topped with herb gravy.

This vegan lentil loaf offers a comforting, satisfying meal that feels indulgent yet supports blood sugar balance. The savory herb gravy enhances every bite, making it the perfect main course for a Sunday feast.

Zucchini Noodle Stir-Fry with Tofu and Peanut Sauce

A light yet satisfying option, this zucchini noodle stir-fry is vibrant and packed with nutrients. By using zucchini noodles instead of traditional pasta, this dish is low-carb and diabetes-friendly. The creamy peanut sauce ties it all together, making it an exciting choice for Sunday dinners.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 block firm tofu, cubed
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce (low-sodium)

For the Peanut Sauce:

• 2 tbsp natural peanut butter
• 1 tbsp soy sauce (low-sodium)
• Juice of 1 lime
• 1 tsp ginger, grated
• 1 clove garlic, minced
• Water to thin as needed

Instructions:

1. Heat sesame oil in a large skillet. Sauté tofu cubes until golden brown. Remove and set aside.
2. In the same skillet, stir-fry bell peppers, snap peas, and mushrooms for 5–7 minutes.
3. Add zucchini noodles and soy sauce, cooking for another 2 minutes.
4. Blend all peanut sauce ingredients until smooth. Add water to reach desired consistency.
5. Return tofu to the skillet, toss with peanut sauce, and cook for 2 more minutes. Serve warm.

This zucchini noodle stir-fry is a delightful combination of fresh vegetables, protein-packed tofu, and a tangy peanut sauce. It’s light yet filling, making it an ideal dish for a relaxed, healthy Sunday meal.

Chickpea and Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes are an ideal Sunday dish, combining the richness of roasted sweet potatoes with the protein-packed goodness of chickpeas and the vibrant taste of spinach. Sweet potatoes are high in fiber and have a low glycemic index, making them a great choice for people with diabetes. This dish is comforting, nutritious, and easy to prepare.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp tahini (for topping)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce each sweet potato several times with a fork and bake for 40-45 minutes, until tender.
3. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
4. Add chickpeas, cumin, paprika, salt, and pepper. Cook for another 5 minutes, mashing some of the chickpeas as you go.
5. Stir in the spinach and cook until wilted, about 2 minutes.
6. Once the sweet potatoes are done, slice them open and scoop out a small portion of the flesh. Fill with the chickpea and spinach mixture.
7. Drizzle tahini over the top before serving.

Chickpea and spinach stuffed sweet potatoes make a wholesome, hearty meal that is both flavorful and nourishing. With the combination of fiber-rich sweet potatoes and protein-packed chickpeas, this dish offers a balanced option for managing blood sugar while indulging in a satisfying Sunday meal.

Vegan Cauliflower “Chicken” Tacos with Avocado Salsa

These cauliflower tacos are a plant-based twist on the classic taco, with crispy, seasoned cauliflower serving as the “chicken.” The added avocado salsa provides healthy fats, and the taco filling is low-carb, making it perfect for anyone managing their blood sugar. This vegan taco recipe is fun to assemble and packs a punch of flavor in every bite.

Ingredients for the Cauliflower Filling:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Tacos:

• 6 small corn tortillas
• 1 cup shredded lettuce
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway through, until crispy.
3. While the cauliflower is roasting, prepare the avocado salsa by combining all salsa ingredients in a bowl.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
5. To assemble the tacos, place a handful of shredded lettuce on each tortilla. Add the roasted cauliflower, then top with avocado salsa.
6. Serve with lime wedges on the side.

These cauliflower “chicken” tacos are a fun and healthy twist on the traditional taco. They’re light on carbs but full of flavor, making them an excellent option for anyone seeking a low-glycemic meal. The creamy avocado salsa complements the crispy cauliflower, creating a perfect harmony of textures.

Vegan Spaghetti Squash Primavera

A light and fresh dish, this vegan spaghetti squash primavera is a perfect low-carb alternative to traditional pasta. Spaghetti squash naturally has a mild flavor and a unique texture that mimics pasta, making it an excellent substitute for those managing blood sugar levels. This dish is loaded with veggies, providing fiber, vitamins, and antioxidants.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes, or until the squash is tender and the strands easily pull apart with a fork.
3. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the bell pepper, zucchini, and cherry tomatoes to the pan. Cook for 5–7 minutes, until the vegetables are tender.
5. Once the squash is done, use a fork to scrape out the strands into a bowl.
6. Toss the spaghetti squash strands with the sautéed vegetables, fresh basil, and nutritional yeast. Adjust seasoning with salt and pepper as needed.

This spaghetti squash primavera is a light, veggie-packed meal that’s perfect for a Sunday dinner. It’s a satisfying, low-carb alternative to pasta, offering all the flavor and texture of a traditional primavera without the blood sugar spike. The nutritional yeast adds a cheesy richness that makes this dish feel indulgent yet healthy.

Vegan Mushroom and Spinach Stroganoff

This vegan mushroom and spinach stroganoff offers all the creamy goodness of the classic dish but with healthier, plant-based ingredients. The rich, savory sauce is made without cream or dairy, making it suitable for anyone managing blood sugar levels. It’s a satisfying comfort food that feels indulgent yet light.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 2 cups baby spinach
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tbsp tamari (low-sodium soy sauce)
• Salt and pepper to taste
• 8 oz whole wheat pasta or zucchini noodles (for a low-carb option)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add sliced mushrooms to the pan and cook for 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in vegetable broth, almond milk, nutritional yeast, Dijon mustard, and tamari. Let the sauce simmer for 5 minutes, allowing it to thicken.
4. Add spinach and cook for an additional 2 minutes, until wilted.
5. Cook pasta or zucchini noodles according to package instructions. Drain and set aside.
6. Toss the cooked pasta or zucchini noodles with the mushroom and spinach sauce. Adjust seasoning with salt and pepper. Serve hot.

This vegan mushroom and spinach stroganoff is a heartwarming, flavorful dish that delivers all the comfort of the original without the heavy cream. It’s a delicious way to enjoy a low-carb, plant-based version of a classic comfort food, making it an ideal choice for anyone managing diabetes.

Vegan Cauliflower and Chickpea Curry

This vegan cauliflower and chickpea curry is rich in flavor and packed with fiber and protein. It’s a perfect Sunday meal that provides a warming, comforting bowl of goodness. The cauliflower is tender and the chickpeas are hearty, while the curry sauce offers a delightful blend of spices. This dish is also naturally gluten-free and low in carbs, making it an excellent choice for diabetic-friendly dining.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full-fat)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Brown rice or cauliflower rice (for serving)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Stir in the curry powder, cumin, and turmeric, cooking for an additional 1-2 minutes until fragrant.
3. Add the cauliflower florets, chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer and cook for 15–20 minutes, until the cauliflower is tender and the curry has thickened.
4. Season with salt and pepper to taste.
5. Serve the curry over brown rice or cauliflower rice and garnish with fresh cilantro.

This vegan cauliflower and chickpea curry is full of bold, warm flavors that make it a perfect comfort food for any Sunday meal. It’s a hearty, satisfying dish that’s light on carbs, packed with fiber and protein, and offers plenty of healthy fats from coconut milk. This curry is an excellent choice for managing blood sugar while enjoying a flavorful and filling meal.

Vegan Mediterranean Quinoa Salad

This vegan Mediterranean quinoa salad is a vibrant and refreshing dish, perfect for a light Sunday lunch or dinner. With a variety of fresh vegetables, protein-rich quinoa, and a tangy lemon-oregano dressing, it’s both filling and diabetes-friendly. This salad is high in fiber, antioxidants, and healthy fats, making it a great option for maintaining blood sugar control.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Let it cool to room temperature.
2. In a large bowl, combine the quinoa with cucumber, bell pepper, red onion, cherry tomatoes, olives, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Drizzle the dressing over the quinoa salad and toss to combine.
5. Serve chilled or at room temperature.

This vegan Mediterranean quinoa salad is a light, nutrient-packed option for those looking for a refreshing meal that’s also diabetes-friendly. With fresh veggies, high-protein quinoa, and a zesty dressing, this salad provides a well-rounded combination of flavor and nutrition. It’s a perfect dish to prepare ahead of time and enjoy throughout the week, making it ideal for a Sunday gathering or meal prep.

Vegan Lentil and Sweet Potato Shepherd’s Pie

This vegan lentil and sweet potato shepherd’s pie is a hearty and comforting meal perfect for a Sunday dinner. The filling is made with protein-packed lentils, tender vegetables, and a flavorful tomato-based sauce, while the topping features a creamy layer of mashed sweet potatoes. This dish is not only diabetes-friendly but also rich in fiber, making it a filling and nutritious meal that supports blood sugar control.

Ingredients for the Filling:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup green or brown lentils, cooked
• 1 cup vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Sweet Potato Topping:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. For the filling: Heat olive oil in a large pan over medium heat. Add onion, carrots, and garlic, cooking for 5-7 minutes until softened.
3. Stir in cooked lentils, vegetable broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
4. For the sweet potato topping: Boil sweet potato cubes in a pot of water for 15-20 minutes until tender. Drain and mash with olive oil, almond milk, salt, and pepper until smooth.
5. Transfer the lentil mixture to a baking dish, then top with the mashed sweet potatoes. Spread evenly to cover the filling.
6. Bake for 20 minutes, or until the top is slightly golden. Let cool for 5 minutes before serving.

This vegan lentil and sweet potato shepherd’s pie is a wholesome and comforting meal that’s perfect for a Sunday gathering. The combination of savory lentils and sweet, creamy mashed potatoes creates a satisfying dish that won’t cause blood sugar spikes. It’s a great option for anyone looking for a hearty, nutrient-rich meal that supports diabetes management.

Vegan Zucchini Noodles with Avocado Pesto

This vegan zucchini noodle dish with avocado pesto is a light and refreshing meal that is perfect for those following a low-carb, diabetes-friendly diet. The zucchini noodles are topped with a creamy avocado pesto sauce made with fresh basil, garlic, and lemon juice. It’s a fresh, vibrant dish full of healthy fats and antioxidants that support blood sugar balance.

Ingredients for the Pesto:

• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

For the Zucchini Noodles:

• 3 medium zucchini, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. To make the pesto: Combine avocado, basil, garlic, pine nuts, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, adjusting seasoning as needed.
2. Heat olive oil in a large pan over medium heat. Add zucchini noodles and sauté for 2-3 minutes until tender but still slightly firm. Season with salt and pepper.
3. Toss the zucchini noodles with the avocado pesto, mixing until evenly coated.
4. Serve with halved cherry tomatoes on top for a burst of color and flavor.

These zucchini noodles with avocado pesto are a delicious and satisfying low-carb meal that’s perfect for anyone looking to manage their blood sugar. The avocado pesto is creamy and flavorful, while the zucchini noodles provide a light and refreshing base. This dish is rich in healthy fats and antioxidants, making it an excellent choice for a diabetic-friendly Sunday meal.

Vegan Mediterranean Chickpea Salad

This vegan Mediterranean chickpea salad is a vibrant, nutrient-dense dish filled with fresh vegetables, protein-rich chickpeas, and a tangy lemon-oregano dressing. It’s a light yet satisfying option for a Sunday meal, offering a balance of healthy fats, fiber, and protein. This salad is naturally low in carbs and ideal for anyone managing blood sugar levels while still craving a flavorful, filling meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

This Mediterranean chickpea salad is a refreshing and filling dish perfect for a light Sunday meal. With its bright flavors and satisfying combination of protein, fiber, and healthy fats, it makes an excellent choice for those managing diabetes. It’s a dish that can be prepared ahead of time and enjoyed as a quick lunch or dinner throughout the week.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers with quinoa and black beans are a wholesome, colorful dish packed with protein, fiber, and healthy fats. The quinoa provides a complete protein, while the black beans contribute additional fiber and iron, making this dish both satisfying and nourishing. It’s an excellent choice for anyone managing diabetes, offering a balanced, low-glycemic meal with a variety of vitamins and minerals.

Ingredients:

• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
• 1 cup quinoa, rinsed and cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onion and sauté for 3-5 minutes until softened.
3. Add cumin, chili powder, black beans, corn, and diced tomatoes to the pan. Cook for 5 minutes, stirring occasionally.
4. Stir in cooked quinoa and fresh cilantro. Season with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa and bean mixture, pressing down to pack it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
7. Serve warm, garnished with extra cilantro if desired.

These vegan stuffed bell peppers are an excellent choice for a satisfying, nutritious meal. The combination of quinoa and black beans offers a complete protein that’s perfect for managing blood sugar levels. With the added benefits of fiber and antioxidants from the vegetables, this dish makes for a well-rounded and diabetes-friendly Sunday meal.

Vegan Cauliflower Fried Rice

This vegan cauliflower fried rice is a light and flavorful alternative to traditional fried rice, perfect for a Sunday lunch or dinner. By using cauliflower rice, this dish is low in carbs and high in fiber, making it ideal for those watching their blood sugar levels. The combination of veggies, tofu, and tamari creates a savory and satisfying dish that will leave you feeling full and energized.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp sesame oil (or olive oil)
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 1/2 cup firm tofu, crumbled
• 2 tbsp tamari (or low-sodium soy sauce)
• 1 tsp ground ginger
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat sesame oil over medium heat. Add onion, garlic, and carrot, cooking for 5-7 minutes until softened.
2. Stir in the peas and crumbled tofu, cooking for another 2-3 minutes.
3. Add the cauliflower rice to the pan and cook for 5-7 minutes, stirring occasionally until the cauliflower is tender and lightly golden.
4. Stir in tamari, ground ginger, and salt and pepper to taste.
5. Garnish with chopped green onions before serving.

This vegan cauliflower fried rice is a low-carb, nutrient-packed dish that provides all the flavors of traditional fried rice but without the extra carbs. It’s a versatile, easy-to-make recipe that’s perfect for managing blood sugar levels while still enjoying a savory, filling meal. The tofu adds plant-based protein, while the cauliflower and veggies provide fiber and vitamins.

Vegan Spaghetti Squash Primavera

This vegan spaghetti squash primavera is a fresh, light, and healthy dish that’s perfect for a Sunday meal. The spaghetti squash acts as a low-carb alternative to pasta, while the colorful vegetables provide a burst of flavor and nutrition. The tomato-based sauce with garlic and herbs brings everything together, making this a satisfying, diabetes-friendly meal that’s full of antioxidants and fiber.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 medium zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender.
3. While the squash roasts, heat olive oil in a large pan over medium heat. Add zucchini, bell pepper, and cherry tomatoes, sautéing for 5-7 minutes until tender.
4. Add garlic to the pan and cook for an additional 1-2 minutes until fragrant.
5. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the vegetable sauce, mixing until well combined.
8. Garnish with fresh basil and nutritional yeast if desired.

This vegan spaghetti squash primavera is a delicious and light alternative to traditional pasta dishes. The spaghetti squash provides a low-carb base, while the vegetable-packed sauce offers plenty of fiber, vitamins, and antioxidants. This dish is not only perfect for managing blood sugar levels but also for anyone looking to enjoy a satisfying, healthy meal on a Sunday. It’s a great way to enjoy the flavors of pasta while keeping it light and nutrient-dense.

Note: More recipes are coming soon!