35 +Flavorful Low Carb Vegan Lunches Recipes Meals to Satisfy Your Hunger

In today’s fast-paced world, maintaining a healthy lifestyle while sticking to a plant-based, low-carb diet can be a challenge, especially when it comes to meal planning for lunch.

Whether you’re looking to reduce your carb intake, manage your weight, or simply try something new, low-carb vegan lunches can be both satisfying and delicious.

With the growing popularity of vegan diets and the rising awareness of the health benefits of reducing carbs, it’s easier than ever to find creative, wholesome recipes that combine the best of both worlds.

From hearty salads to hearty bowls, wraps, and soups, we’ve rounded up 35 mouthwatering low-carb vegan lunch recipes that are not only nutritious but also packed with flavor.

These recipes are perfect for meal prep, quick lunches at home, or for impressing friends at your next gathering

35 +Flavorful Low Carb Vegan Lunches Recipes Meals to Satisfy Your Hunger

Eating healthy doesn’t have to mean sacrificing flavor or variety.

These 35 low-carb vegan lunch recipes prove that it’s possible to enjoy filling, tasty meals without loading up on carbs.

Whether you’re a seasoned vegan or just starting to explore plant-based eating, these lunches are designed to keep you feeling energized, satisfied, and on track with your dietary goals.

Ready to kickstart your low-carb vegan lunch journey?

Start exploring these recipes, and enjoy a healthier, more flavorful lifestyle today!

Cauliflower Rice Stir-Fry

This low-carb, vegan stir-fry replaces rice with cauliflower rice for a nutritious and filling lunch that is also keto-friendly. Packed with colorful vegetables and a flavorful sauce, it’s a quick, easy, and satisfying dish. The cauliflower provides a great base, while the assortment of veggies offers a range of vitamins and minerals. This recipe is also gluten-free and can be customized with your favorite vegetables.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 cup mixed bell peppers, chopped
• 1 small zucchini, chopped
• 1/2 cup carrots, shredded
• 1/4 cup green onions, chopped
• 2 tablespoons olive oil or avocado oil
• 3 tablespoons coconut aminos or tamari (for gluten-free option)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• Salt to taste
• Optional: 1/4 cup toasted sesame seeds

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the garlic powder, ginger, and black pepper, and sauté for 1-2 minutes until fragrant.
3. Add the chopped bell peppers, zucchini, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the cauliflower rice and cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
5. Add coconut aminos or tamari and mix well. Adjust salt to taste.
6. Serve hot, garnished with green onions and sesame seeds.

Conclusion
This cauliflower rice stir-fry is a delicious, quick lunch option that is both low in carbs and rich in fiber and nutrients. It’s a versatile recipe that can be tailored with your preferred veggies and seasonings. The cauliflower provides a light, yet filling base, while the coconut aminos adds a savory, umami flavor to make this stir-fry a satisfying meal without the carbs of traditional rice.

Zucchini Noodles with Avocado Pesto

A refreshing and creamy dish that replaces pasta with zucchini noodles, this low-carb, vegan recipe is ideal for anyone following a keto or low-carb diet. The avocado pesto adds a rich, velvety texture, while fresh basil and garlic give it a vibrant, aromatic flavor. This dish is not only nutritious but also hydrating, as zucchini is made up of mostly water.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• 1/4 cup pine nuts (or walnuts)
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside. You can also use a vegetable peeler to make thin strips if you don’t have a spiralizer.
2. In a food processor, combine the avocado, basil, nutritional yeast, lemon juice, olive oil, garlic, pine nuts, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Serve the noodles in bowls, garnished with cherry tomatoes or additional pine nuts if desired.

Zucchini noodles with avocado pesto are a creamy, satisfying lunch that’s light yet filling. The combination of avocado and basil creates a flavorful and nutrient-dense sauce, while the zucchini noodles are low-carb and hydrating. This dish can be served as a standalone meal or as a side to a larger dish, making it perfect for anyone on a keto or low-carb vegan diet.

Spicy Tempeh Lettuce Wraps

These spicy tempeh lettuce wraps are a perfect combination of protein-packed tempeh, fresh lettuce, and bold flavors. This keto-friendly, low-carb dish is satisfying without being heavy and is a great way to enjoy a savory lunch with a bit of heat. The tempeh adds a firm texture and a nutty flavor, while the spicy sauce creates a dynamic and flavorful bite.

Ingredients:

• 1 block tempeh, crumbled
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup shredded carrots
• 1 tablespoon sesame seeds
• 1 large head of iceberg or butter lettuce (separate the leaves for wraps)

Instructions:

1. Heat olive oil in a skillet over medium heat. Crumble the tempeh into small pieces and sauté for 5-7 minutes until lightly browned.
2. In a small bowl, whisk together soy sauce, sriracha, sesame oil, and rice vinegar.
3. Pour the sauce over the tempeh and stir to coat. Cook for another 2-3 minutes until the sauce has thickened and the tempeh is well coated.
4. Assemble the wraps by placing a few spoonfuls of the tempeh mixture into a lettuce leaf.
5. Top with green onions, cilantro, shredded carrots, and sesame seeds.
6. Serve immediately.

These spicy tempeh lettuce wraps offer a savory, protein-rich, and flavorful lunch that is perfect for a low-carb, keto vegan diet. The crunch of the lettuce provides a fresh contrast to the spicy, umami-filled tempeh, making for a satisfying and light meal. Whether you enjoy them as a snack or a full meal, these wraps are sure to impress with their bold flavors and versatility.

Avocado Cucumber Salad with Lemon Dressing

This refreshing, low-carb vegan salad combines creamy avocado with crisp cucumber for a light and satisfying lunch. Tossed in a tangy lemon dressing, it’s a simple yet flavorful dish that is perfect for those on a keto or low-carb diet. Rich in healthy fats and fiber, it will keep you full without the excess carbs. The ingredients are easy to find, and the salad comes together in minutes, making it ideal for a quick lunch.

Ingredients:

• 1 ripe avocado, diced
• 1 large cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (parsley, dill, or cilantro) for garnish

Instructions:

1. In a large bowl, combine the diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh herbs and serve immediately.

This avocado cucumber salad with lemon dressing is the perfect low-carb and refreshing lunch for a hot day. The creamy avocado pairs perfectly with the crisp cucumber, while the lemon dressing adds a zesty kick. This salad is both hydrating and filling, thanks to its combination of healthy fats and fiber. It can be served on its own or as a side to other dishes, making it an excellent addition to your keto or low-carb meal plan.

Stuffed Portobello Mushrooms with Spinach and Cashew Cheese

This stuffed Portobello mushroom dish offers a savory, low-carb lunch option that’s hearty yet light. The meaty texture of the mushrooms combined with a rich spinach and cashew cheese filling makes it both satisfying and flavorful. Cashew cheese provides a creamy, dairy-free alternative to traditional cheese, while spinach adds a boost of nutrients. It’s a perfect keto-friendly option for those who love mushrooms and creamy dishes.

Ingredients:

• 4 large Portobello mushrooms, stems removed and caps cleaned
• 2 cups fresh spinach, chopped
• 1/2 cup raw cashews, soaked for 2-4 hours
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cashews in a food processor along with nutritional yeast, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy, adding a bit of water if needed to reach a cheese-like consistency.
3. Heat olive oil in a pan over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Season with salt and pepper.
4. Fill each mushroom cap with the spinach and cashew cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley and serve.

Stuffed Portobello mushrooms with spinach and cashew cheese make a hearty, nutrient-packed lunch that’s both low-carb and keto-friendly. The mushrooms provide a savory, meaty texture, while the creamy cashew cheese adds richness without the carbs of dairy. This dish is both filling and flavorful, perfect for anyone looking for a satisfying, plant-based meal that’s light on carbs.

Broccoli and Almond Salad with Tahini Dressing

This low-carb, keto-friendly broccoli and almond salad is an easy-to-make dish that’s full of flavor and crunch. Raw broccoli is combined with sliced almonds and tossed in a creamy tahini dressing, making for a refreshing and hearty lunch. The tahini adds a nutty richness while the broccoli provides fiber and antioxidants. It’s the perfect combination of textures and tastes for a satisfying, low-carb meal.

Ingredients:

• 2 cups raw broccoli florets, chopped into bite-sized pieces
• 1/4 cup sliced almonds, toasted
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Steam or blanch the broccoli florets for 2-3 minutes to slightly soften them, then rinse with cold water to preserve their crunch.
2. In a small bowl, whisk together tahini, olive oil, apple cider vinegar, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Toss the broccoli with the tahini dressing until evenly coated.
4. Sprinkle toasted almonds on top of the salad for an extra crunch.
5. Serve immediately or refrigerate for later.

The broccoli and almond salad with tahini dressing is a crunchy, flavorful low-carb lunch that’s rich in fiber, healthy fats, and antioxidants. The creamy tahini dressing enhances the raw broccoli’s natural flavors, while the toasted almonds provide a satisfying crunch. This salad is simple to prepare and can be enjoyed as a light meal or a side dish. It’s a great option for those on a keto or low-carb diet who are looking for a quick and nutritious lunch.Roasted Eggplant with Garlic Tahini Sauce

This roasted eggplant dish is a low-carb, keto-friendly meal that offers a satisfying, smoky flavor and creamy texture. The eggplant is roasted until golden and tender, then topped with a savory garlic tahini sauce. Rich in healthy fats and fiber, this dish is both filling and full of flavor. It’s simple to prepare yet impressive enough to serve at any meal. The tahini sauce adds a creamy, nutty finish, making this dish a perfect balance of textures.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon water (for thinning sauce)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
3. While the eggplant is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl. Adjust the amount of water to achieve a smooth, pourable consistency.
4. Once the eggplant is done, drizzle the garlic tahini sauce over the roasted slices.
5. Garnish with chopped parsley and serve warm.

Roasted eggplant with garlic tahini sauce is a rich and flavorful low-carb dish that’s perfect for a light lunch or dinner. The roasted eggplant provides a soft, smoky base, while the creamy tahini sauce adds depth and nuttiness. This dish is not only satisfying but also packed with healthy fats and fiber. It’s an ideal option for those on a keto or low-carb diet, and can be paired with a side salad or served on its own.

Avocado & Chickpea Lettuce Wraps

These avocado and chickpea lettuce wraps are an easy-to-make, protein-packed, low-carb lunch option. The creamy avocado pairs perfectly with the crunchy chickpeas and crisp lettuce leaves, creating a satisfying texture. The combination of heart-healthy fats from avocado and protein from chickpeas makes this dish both filling and nutritious. It’s a quick, fresh, and flavorful wrap that’s perfect for a light and satisfying meal.

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 1 ripe avocado, mashed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as romaine or butter lettuce)
• 1 small cucumber, sliced (optional, for crunch)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, mash the avocado and mix in tahini, lemon juice, cumin, salt, and pepper. Adjust the seasoning to taste.
2. Add the chickpeas to the bowl and mash slightly with a fork, leaving some chickpeas whole for texture.
3. Arrange the lettuce leaves on a plate. Spoon the avocado-chickpea mixture into the center of each leaf.
4. Optionally, add cucumber slices and garnish with fresh cilantro.
5. Roll the lettuce leaves into wraps and serve immediately.

Avocado and chickpea lettuce wraps are a perfect light, low-carb lunch that’s easy to prepare and full of flavor. The creamy avocado and protein-packed chickpeas make for a filling meal, while the lettuce leaves provide a refreshing crunch. This recipe is highly customizable and can be served as a snack, light lunch, or part of a larger meal. It’s also vegan and gluten-free, making it suitable for many dietary preferences.

Cabbage Stir-Fry with Tofu

This cabbage stir-fry with tofu is a delicious, low-carb vegan meal that is simple to make and packed with flavor. The cabbage provides a hearty base while the tofu adds plant-based protein and texture. Stir-fried in a savory soy-based sauce with garlic and ginger, this dish is both flavorful and filling. It’s the perfect option for anyone following a keto or low-carb diet, and can be served as a main course or a side dish.

Ingredients:

• 1/2 medium head of cabbage, shredded
• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil or avocado oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for spice)
• 2 tablespoons sesame seeds (optional, for garnish)
• Chopped green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat the olive oil or avocado oil in a large skillet or wok over medium heat. Add the tofu and cook for 5-7 minutes until golden and crispy on all sides. Remove tofu from the pan and set aside.
3. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes until the cabbage is tender but still slightly crisp.
5. Add the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Stir to combine and cook for another 2-3 minutes.
6. Return the tofu to the pan and mix well. Garnish with sesame seeds and green onions.
7. Serve immediately.

This cabbage stir-fry with tofu is a quick, flavorful, and low-carb meal that’s perfect for a vegan or keto diet. The tofu adds a hearty protein boost, while the cabbage provides crunch and fiber. The savory sauce brings everything together with a touch of spice, making this dish both satisfying and delicious. It’s easy to prepare, versatile, and can be enjoyed as a main dish or paired with other side dishes.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash is a wonderful low-carb substitute for traditional pasta, making it an excellent choice for those on a keto or vegan diet. This dish features tender spaghetti squash topped with a savory tomato basil sauce, creating a light and healthy lunch option. The squash is roasted until it can be shredded into noodle-like strands, which soak up the rich tomato sauce, providing a satisfying and flavorful meal without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 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, or until the squash is tender and can easily be shredded with a fork.
2. While the squash is roasting, prepare the tomato basil sauce. Heat a small amount of olive oil in a saucepan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the crushed tomatoes, tomato paste, oregano, and red pepper flakes. Simmer for 10-15 minutes, allowing the flavors to combine. Adjust salt and pepper as needed.
4. Once the squash is done, shred the flesh with a fork to create spaghetti-like strands.
5. Serve the spaghetti squash topped with the tomato basil sauce and garnish with fresh basil.

This spaghetti squash with tomato basil sauce is a low-carb, vegan alternative to traditional pasta dishes. The roasted squash strands mimic the texture of pasta, while the tomato basil sauce provides a rich, tangy flavor that makes for a satisfying meal. It’s light yet filling, making it an ideal option for a low-carb lunch that still feels indulgent and comforting.

Cucumber Avocado Noodles with Sesame Dressing

This dish is a light and refreshing low-carb, keto-friendly lunch option. Cucumber noodles replace traditional pasta, providing a crisp texture, while creamy avocado and a tangy sesame dressing bring rich flavors to the dish. This simple recipe is perfect for a quick, healthy lunch that’s both nutritious and hydrating, with the added benefit of healthy fats from avocado and sesame oil.

Ingredients:

• 2 large cucumbers, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 teaspoon sesame seeds
• Fresh cilantro for garnish (optional)

Instructions:

1. Using a spiralizer, create noodles from the cucumbers and set them aside.
2. In a food processor or blender, combine the avocado, sesame oil, soy sauce, rice vinegar, honey (or maple syrup), and grated ginger. Blend until smooth and creamy. Add a little water if the dressing is too thick.
3. Toss the cucumber noodles with the avocado dressing until evenly coated.
4. Garnish with sesame seeds and fresh cilantro.
5. Serve immediately or refrigerate for later.

Cucumber avocado noodles with sesame dressing make a refreshing and satisfying low-carb lunch. The crisp cucumber noodles provide a refreshing base, while the creamy avocado dressing adds richness and flavor. This dish is not only vegan and keto-friendly but also hydrating and nutrient-dense. It’s the perfect light yet filling option for a healthy lunch on a busy day.

Cauliflower and Chickpea Salad with Lemon Tahini Dressing

This cauliflower and chickpea salad is a vibrant and nutritious low-carb, vegan lunch option. The combination of roasted cauliflower, crispy chickpeas, and a zesty lemon tahini dressing makes this salad both flavorful and satisfying. The roasted cauliflower adds depth and texture, while the chickpeas provide protein. This salad is perfect for meal prepping or as a refreshing dish for lunch or dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon water (for thinning the dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and tender and the chickpeas are crispy.
3. While the vegetables are roasting, make the tahini dressing by whisking together tahini, lemon juice, apple cider vinegar, and water. Adjust the consistency by adding more water if necessary.
4. Once roasted, let the cauliflower and chickpeas cool slightly, then toss them in a large bowl.
5. Drizzle the lemon tahini dressing over the salad and garnish with fresh parsley.
6. Serve immediately or refrigerate for later.

This cauliflower and chickpea salad with lemon tahini dressing is a flavorful and hearty low-carb meal that’s perfect for those following a vegan or keto diet. The roasted cauliflower and chickpeas provide a satisfying texture, while the lemon tahini dressing adds a tangy richness. It’s an excellent option for a filling lunch that’s full of fiber, healthy fats, and plant-based protein, making it a nutritious and tasty choice for any meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, also known as “zoodles,” are a fantastic low-carb alternative to traditional pasta. This recipe combines zoodles with a vibrant, nutty pesto sauce and juicy cherry tomatoes, creating a fresh and satisfying meal. The pesto is made from basil, garlic, olive oil, and pine nuts, offering a rich and flavorful dressing that pairs perfectly with the crisp zucchini noodles. It’s a simple yet delicious dish that’s keto-friendly and vegan.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend while slowly adding olive oil until smooth and creamy.
3. Toss the zucchini noodles with the pesto sauce until evenly coated.
4. Add the halved cherry tomatoes and gently mix them into the noodles.
5. Serve immediately, garnished with extra pine nuts or fresh basil if desired.

Zucchini noodles with pesto and cherry tomatoes are a delightful, low-carb vegan meal that is both light and flavorful. The zucchini noodles provide a fresh, crunchy base, while the pesto offers a creamy, nutty richness. This dish is perfect for a quick lunch or light dinner and can be made in minutes. The cherry tomatoes add a burst of sweetness, balancing the savory flavors of the pesto. It’s a healthy, satisfying meal that’s also keto-friendly and packed with nutrients.

Cauliflower Fried Rice with Tofu

This cauliflower fried rice is a low-carb, vegan take on the classic fried rice dish. The cauliflower rice is stir-fried with tofu, veggies, and a savory sauce to create a light yet filling meal. It’s an easy way to enjoy the flavors of fried rice without the carbs, and the tofu provides a protein boost, making this dish both satisfying and nourishing. It’s perfect for a quick, healthy lunch or dinner.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil or sesame oil
• 1/2 onion, diced
• 1/2 cup frozen peas and carrots (or fresh vegetables of choice)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the tofu cubes and sauté for 7-8 minutes, or until golden brown and crispy. Remove the tofu from the pan and set aside.
2. In the same pan, add the remaining oil and sauté the onion, peas, carrots, and garlic for 3-4 minutes, until softened.
3. Add the grated cauliflower to the pan and stir-fry for 5-7 minutes until the cauliflower is tender and slightly crispy.
4. Add the soy sauce, rice vinegar, and sesame oil to the cauliflower rice, and mix well.
5. Return the tofu to the pan and toss everything together.
6. Garnish with chopped green onions and sesame seeds before serving.

This cauliflower fried rice with tofu is a healthy, low-carb alternative to traditional fried rice. It’s a flavorful and satisfying dish that’s perfect for lunch or dinner, offering a good balance of protein, fiber, and healthy fats. The cauliflower rice provides a light base that soaks up the savory flavors of the soy sauce and sesame oil, while the crispy tofu adds texture and protein. This dish is quick to make, vegan, and keto-friendly, making it an ideal choice for a nutritious, low-carb meal.

egan Cabbage Rolls with Cauliflower Rice

These vegan cabbage rolls are a hearty, low-carb meal packed with flavor. The cabbage leaves are stuffed with a savory mixture of cauliflower rice, mushrooms, onions, and herbs, then baked in a tangy tomato sauce. This dish is perfect for meal prepping or a comforting lunch that’s both filling and nutritious. It’s low in carbs but high in flavor, making it a great option for anyone following a vegan or keto diet.

Ingredients:

• 8 large cabbage leaves
• 1/2 medium head cauliflower, grated into rice-sized pieces
• 1 cup mushrooms, finely chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Remove from the water and set aside.
2. In a pan, heat olive oil over medium heat. Add the onion, garlic, and mushrooms, and sauté for 5-7 minutes until the vegetables are softened.
3. Add the cauliflower rice, thyme, smoked paprika, salt, and pepper to the pan. Cook for 3-4 minutes, stirring occasionally, until the cauliflower rice is tender and well-mixed with the vegetables.
4. Lay the cabbage leaves flat and place a generous amount of the cauliflower rice mixture in the center of each leaf. Roll up the cabbage leaves, tucking in the sides as you go.
5. Place the cabbage rolls in a baking dish, seam-side down, and pour tomato sauce over the top. Cover the dish with foil and bake at 375°F (190°C) for 25-30 minutes.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

Vegan cabbage rolls with cauliflower rice are a delicious and satisfying low-carb meal that is perfect for meal prepping or a cozy lunch. The cabbage provides a hearty outer shell, while the cauliflower rice filling is savory and full of flavor. The tomato sauce adds a tangy, rich touch to the dish. This recipe is not only vegan and keto-friendly but also low in carbs, making it an ideal option for anyone looking for a flavorful, nutritious, and filling meal.

Note: More recipes are coming soon!