25+Healthy Sunday Vegan Low Carb Recipes to Savor

If you’re looking for a way to enjoy a delicious, healthy, and low-carb Sunday meal, look no further!

Vegan dishes offer a wealth of flavors and nutritional benefits without the added carbs.

Whether you’re hosting a Sunday brunch, preparing a family dinner, or simply craving a light, refreshing dish, our collection of 25+ Sunday Vegan Low Carb Recipes is here to inspire you.

From hearty cauliflower tacos to crispy zucchini fries, these recipes are designed to nourish your body while keeping your carb intake in check.

Get ready to discover vibrant dishes that will elevate your weekend dining experience without compromising on taste or health.

25+Healthy Sunday Vegan Low Carb Recipes to Savor

Incorporating more plant-based, low-carb dishes into your Sunday meals not only supports your health goals but also opens the door to a world of fresh, exciting flavors.

These 25+ Sunday Vegan Low Carb Recipes are the perfect balance of nutritious and satisfying, giving you plenty of options for any occasion.

Whether you prefer a refreshing salad, a comforting casserole, or a simple roasted vegetable dish, these recipes are easy to prepare, full of wholesome ingredients, and absolutely delicious.

Embrace these healthy alternatives and enjoy a Sunday meal that leaves you feeling energized, satisfied, and guilt-free.

Spaghetti Squash Vegan Carbonara

This Spaghetti Squash Vegan Carbonara offers a delicious low-carb, vegan twist on the classic Italian favorite. By replacing traditional pasta with nutrient-rich spaghetti squash and creating a creamy, smoky sauce without animal products, this dish is perfect for a satisfying and guilt-free Sunday dinner. Packed with plant-based goodness, it’s a fantastic option for anyone looking to stay healthy without sacrificing flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric powder (optional, for color)
• Salt and pepper to taste
• ½ cup cooked green peas
• ½ cup diced mushrooms (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes or until the flesh is tender.
3. While the squash cooks, prepare the vegan carbonara sauce by whisking together coconut milk, nutritional yeast, garlic powder, smoked paprika, turmeric, salt, and pepper in a bowl.
4. Heat a skillet over medium heat. Optionally, sauté diced mushrooms until golden and tender.
5. Once the squash is cooked, use a fork to scrape the flesh into strands. Transfer to the skillet and mix with the sauce. Add green peas and sautéed mushrooms, stirring well to coat.
6. Heat the mixture gently for 2-3 minutes to blend the flavors.
7. Serve hot, garnished with fresh parsley.

This Spaghetti Squash Vegan Carbonara is a masterpiece of texture and taste, combining the creaminess of the sauce with the tender strands of spaghetti squash. It’s not just a meal—it’s a celebration of plant-based, low-carb eating that’s as wholesome as it is delightful.

Cauliflower Rice Vegan Stir-Fry

Brighten your Sunday with this Cauliflower Rice Vegan Stir-Fry, a flavorful, low-carb meal packed with colorful vegetables and zesty Asian-inspired seasonings. Perfectly suited for meal prep or a shared family dinner, this recipe keeps things light and healthy without compromising on taste.

Ingredients:

• 1 medium cauliflower head (or 4 cups store-bought cauliflower rice)
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 carrot, julienned
• ½ cup snap peas
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup
• 1 tablespoon sesame seeds for garnish
• Green onions for garnish

Instructions:

1. If making cauliflower rice from scratch, chop the cauliflower into florets and pulse in a food processor until rice-sized pieces form.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stirring until fragrant.
3. Toss in the broccoli, bell pepper, carrot, and snap peas. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
4. Add the cauliflower rice to the skillet. Cook for another 3-4 minutes, stirring often.
5. Mix soy sauce, rice vinegar, and maple syrup in a small bowl. Pour the sauce into the skillet and stir to coat all ingredients.
6. Serve hot, garnished with sesame seeds and chopped green onions.

Every bite of this Cauliflower Rice Vegan Stir-Fry bursts with vibrant flavors and nourishing ingredients. This dish proves that low-carb eating can be an exciting culinary adventure, transforming your Sunday dinner into a feast for the senses.

Zucchini Noodles with Creamy Avocado Pesto

For a refreshing yet satisfying Sunday meal, try these Zucchini Noodles with Creamy Avocado Pesto. The rich, herbaceous pesto pairs beautifully with the light, spiralized zucchini noodles, creating a dish that’s as elegant as it is healthy. Packed with heart-healthy fats and low in carbs, this recipe is ideal for a summer-inspired vegan feast.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• 2 tablespoons water (optional, for thinning the sauce)
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions:

1. Prepare zucchini noodles using a spiralizer or a julienne peeler. Set aside.
2. In a blender or food processor, combine avocado, basil, lemon juice, garlic, olive oil, and a pinch of salt and pepper. Blend until smooth, adding water as needed to achieve a creamy consistency.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Plate the noodles and garnish with halved cherry tomatoes and a sprinkle of black pepper.
5. Serve immediately for the freshest flavor.

These Zucchini Noodles with Creamy Avocado Pesto are a true testament to how simple, fresh ingredients can come together to create a low-carb, vegan masterpiece. Enjoy the perfect balance of flavors and textures while embracing a healthy and fulfilling Sunday meal.

Vegan Avocado Chickpea Salad

The Vegan Avocado Chickpea Salad is the ultimate low-carb dish for a Sunday lunch or dinner. Full of vibrant vegetables, creamy avocado, and protein-packed chickpeas, this salad is satisfying yet light. The combination of lemony dressing and fresh herbs adds a zesty punch, making it a refreshing, nutrient-dense meal that fits perfectly into a healthy, plant-based lifestyle.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon hemp seeds (optional)

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, making sure the avocado stays intact.
4. Garnish with hemp seeds, if using, for an extra boost of protein.
5. Serve immediately or refrigerate for up to an hour for a chilled salad.

This Vegan Avocado Chickpea Salad is the epitome of fresh, vibrant, and satisfying. It’s a versatile meal that’s not only full of flavor but also provides the nutrients needed to fuel your day. The creamy avocado pairs beautifully with the crunchy vegetables, making this salad a perfect low-carb, plant-based option for a healthy Sunday meal.

Roasted Brussels Sprouts with Tahini Dressing

If you’re craving a comforting yet light dish, these Roasted Brussels Sprouts with Tahini Dressing will hit the spot. Crispy, caramelized Brussels sprouts are paired with a creamy tahini dressing that adds depth and richness. This simple yet flavorful recipe is a perfect vegan, low-carb side dish or light main for your Sunday meal, offering a delightful balance of textures and flavors.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• 1-2 tablespoons water (to thin the dressing)
• Chopped parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the Brussels sprouts roast, whisk together tahini, lemon juice, maple syrup, garlic, and water in a small bowl until smooth.
5. Once the Brussels sprouts are done, drizzle the tahini dressing over them and toss to coat.
6. Garnish with fresh parsley and serve warm.

These Roasted Brussels Sprouts with Tahini Dressing offer a perfect combination of crispy, savory, and creamy. The roasted sprouts provide a delightful crunch, while the tahini dressing adds a rich, nutty flavor that elevates the dish to something special. This is a great low-carb, vegan option for any Sunday gathering, simple yet packed with flavor and nutrients.

Vegan Cauliflower Steak with Chimichurri Sauce

A hearty and flavorful alternative to traditional steak, this Vegan Cauliflower Steak with Chimichurri Sauce makes a fantastic low-carb Sunday dinner. The cauliflower is roasted to perfection, offering a crispy exterior with a tender, juicy interior. The vibrant, herbaceous chimichurri sauce adds an irresistible tang, making this dish a showstopper for plant-based eaters and non-vegans alike.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, packed
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice it into 1-inch thick “steaks.” Be sure to keep the core intact to hold the steaks together.
3. Drizzle the cauliflower steaks with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway, until golden and tender.
5. While the cauliflower roasts, prepare the chimichurri sauce. In a food processor, combine parsley, red wine vinegar, olive oil, garlic, red pepper flakes, oregano, and lemon juice. Pulse until finely chopped and well combined.
6. Once the cauliflower steaks are done, drizzle with the chimichurri sauce and serve immediately.

This Vegan Cauliflower Steak with Chimichurri Sauce is a satisfying, low-carb dish that will impress your taste buds. The smoky, roasted cauliflower paired with the bright and zesty chimichurri creates a symphony of flavors that will have everyone asking for seconds. It’s a delicious and nutritious way to enjoy cauliflower in a completely new light, making it an ideal centerpiece for your Sunday meal.

Vegan Zucchini Fritters

These Vegan Zucchini Fritters are the perfect low-carb, plant-based dish for a satisfying Sunday meal. Made with shredded zucchini, gluten-free flour, and flavorful herbs, they offer a crispy outside with a tender, flavorful inside. Paired with a tangy vegan yogurt dip, they make a delicious snack, appetizer, or light meal. Perfect for anyone craving comfort food with a healthy twist!

Ingredients:

• 2 medium zucchinis, grated
• ½ cup chickpea flour (or any gluten-free flour)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)
• ½ cup vegan yogurt (for dipping)
• 1 teaspoon lemon juice (for dipping)
• Fresh dill for garnish

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
2. In a large bowl, combine the grated zucchini, chickpea flour, flax egg, garlic powder, oregano, salt, and pepper. Mix until a thick batter forms.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop a tablespoon of the zucchini mixture into the skillet, pressing down to form a patty. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining mixture.
5. In a small bowl, combine the vegan yogurt and lemon juice to make the dipping sauce.
6. Serve the fritters warm, garnished with fresh dill and a side of the yogurt dip.

These Vegan Zucchini Fritters are an irresistible treat that combines crispy texture with refreshing zucchini flavors. The chickpea flour keeps them gluten-free and adds a mild nuttiness, while the tangy yogurt dip takes them to the next level. Perfect for a Sunday meal or snack, they’re a healthy, low-carb option that everyone will enjoy!

Vegan Cauliflower Tacos with Avocado Slaw

These Vegan Cauliflower Tacos with Avocado Slaw are a fresh, flavorful, and low-carb alternative to traditional tacos. Roasted cauliflower, spiced perfectly with smoky seasonings, pairs beautifully with a creamy avocado slaw. This dish is packed with color and crunch, making it a light yet satisfying meal perfect for a Sunday taco night or any casual get-together.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, mashed
• 1 cup shredded cabbage
• ¼ cup cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons vegan sour cream (optional)
• Low-carb tortillas (or lettuce wraps for a keto option)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until golden and tender.
3. While the cauliflower roasts, prepare the avocado slaw. In a bowl, mash the avocado and mix with shredded cabbage, cilantro, lime juice, salt, and pepper. Stir until well combined.
4. Warm the tortillas in a dry skillet or microwave.
5. Once the cauliflower is done, assemble the tacos by placing a few cauliflower florets on each tortilla, then topping with the avocado slaw. Optionally, add a dollop of vegan sour cream.
6. Serve immediately and enjoy!

These Vegan Cauliflower Tacos with Avocado Slaw offer a burst of flavor in every bite. The smoky, roasted cauliflower pairs perfectly with the creamy, crunchy slaw, creating a satisfying dish that’s full of texture and fresh ingredients. Whether you’re following a low-carb or plant-based diet, these tacos are sure to become a new favorite for Sunday dinner.

Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a simple, low-carb vegan dish that’s perfect for a light Sunday meal. The natural sweetness of roasted spaghetti squash pairs beautifully with the savory tomato basil sauce, making it a comforting yet healthy alternative to pasta. It’s also gluten-free and packed with fiber and nutrients, making it a delicious, guilt-free option.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups canned crushed tomatoes (or fresh tomatoes, chopped)
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon balsamic vinegar
• Fresh basil leaves for garnish
• Vegan Parmesan cheese for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside 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 flesh is tender and can be scraped into strands with a fork.
3. While the squash roasts, prepare the tomato basil sauce. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the crushed tomatoes, basil, oregano, and balsamic vinegar to the skillet. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the spaghetti squash with the tomato basil sauce on top, garnished with fresh basil and vegan Parmesan cheese, if desired.

This Spaghetti Squash with Tomato Basil Sauce is a fresh, low-carb alternative to traditional pasta dishes. The sweet, tender squash provides the perfect base for the savory, rich tomato sauce, creating a healthy and satisfying meal. This simple yet flavorful dish is ideal for a Sunday dinner that’s both comforting and nutritious.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a rich and creamy plant-based version of the classic comfort dish. Featuring tender mushrooms in a velvety sauce made from coconut milk and vegetable broth, it’s a hearty, low-carb alternative to the traditional stroganoff. Perfect for a cozy Sunday dinner, this dish is full of umami flavor and provides a satisfying meal without the heavy carbs.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup vegetable broth
• 1 cup coconut milk (or almond milk for a lighter version)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.
3. Stir in the soy sauce, smoked paprika, and dried thyme.
4. Pour in the vegetable broth and coconut milk, then bring the mixture to a simmer. Cook for 10-12 minutes, allowing the sauce to thicken.
5. Stir in the nutritional yeast, if using, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Vegan Mushroom Stroganoff is a comforting, creamy dish that’s perfect for a low-carb, plant-based meal. The rich, earthy flavor of the mushrooms combined with the creamy coconut milk sauce makes it a satisfying alternative to the classic stroganoff, without all the carbs. It’s a perfect dish for a cozy Sunday evening or any time you’re craving something hearty yet healthy.

Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice is a low-carb, nutritious, and flavorful twist on the classic fried rice dish. Using cauliflower rice instead of regular rice, this recipe is light, full of veggies, and packed with protein-rich tofu or edamame. It’s an easy, quick meal for a lazy Sunday, offering the comforting taste of fried rice without the heavy carbs.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces or use pre-made cauliflower rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (peas, carrots, and bell pepper)
• ½ cup edamame or firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 2 green onions, chopped
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large pan or wok over medium heat. Add the chopped onion and garlic and sauté until soft, about 4-5 minutes.
3. Add the mixed vegetables and edamame or tofu to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the pan and cook for 5-7 minutes, stirring occasionally, until the cauliflower becomes tender and slightly crispy.
5. Stir in the soy sauce, sesame oil, and rice vinegar, and season with salt and pepper to taste.
6. Garnish with chopped green onions and sesame seeds before serving.

This Vegan Cauliflower Fried Rice is a vibrant, low-carb alternative to traditional fried rice. Packed with vegetables and protein from edamame or tofu, it’s a healthy and satisfying dish that’s perfect for a Sunday meal. The cauliflower rice soaks up all the savory flavors, giving you the full comfort of fried rice without the carbs. It’s quick, customizable, and delicious, making it ideal for a plant-based lunch or dinner.

Vegan Spaghetti Squash Primavera

This Vegan Spaghetti Squash Primavera is a light yet hearty low-carb dish that brings fresh vegetables and a light tomato-based sauce together with roasted spaghetti squash. The squash mimics the texture of pasta, making it an ideal gluten-free, vegan, and low-carb alternative to traditional pasta primavera. It’s a great way to enjoy all the bright, seasonal vegetables with a delicious sauce.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 cup spinach leaves
• 1 cup tomato sauce or crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half 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 40 minutes, or until tender.
2. While the squash roasts, heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft, about 4-5 minutes.
3. Add the zucchini, cherry tomatoes, and red bell pepper to the pan and cook for 5-7 minutes until the vegetables are tender.
4. Stir in the spinach leaves and cook for another 2 minutes, until wilted.
5. Add the tomato sauce, oregano, and basil to the vegetables. Stir to combine and simmer for 5 minutes.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Serve the squash topped with the vegetable primavera sauce, garnished with fresh basil.

This Vegan Spaghetti Squash Primavera is a light, low-carb alternative to traditional pasta dishes, making it perfect for anyone looking to enjoy a healthy, plant-based meal. The roasted spaghetti squash serves as the perfect base, while the colorful vegetables and savory tomato sauce bring depth of flavor to every bite. This dish is fresh, satisfying, and full of nutrients, making it a great choice for a Sunday meal that’s both delicious and healthy.

Vegan Zucchini Noodles with Pesto

Vegan Zucchini Noodles with Pesto is a refreshing, low-carb alternative to traditional pasta dishes. The zucchini noodles, or “zoodles,” are light and healthy, paired with a flavorful vegan pesto made from basil, garlic, nutritional yeast, and nuts. This dish is perfect for a Sunday brunch or dinner when you’re craving a quick and satisfying, yet nutritious, meal. It’s gluten-free, dairy-free, and packed with fresh, vibrant flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• 3 tablespoons nutritional yeast
• ¼ cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. To prepare the pesto, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice in a food processor. Pulse until finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Season with salt and pepper to taste.
3. Heat a large pan over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender, being careful not to overcook.
4. Toss the zucchini noodles in the pesto sauce until well coated.
5. Serve the zoodles with a few fresh cherry tomatoes on top for added color and flavor.

This Vegan Zucchini Noodles with Pesto is a perfect way to enjoy all the comforting flavors of pasta without the carbs. The zucchini noodles serve as a light and nutritious base, while the homemade pesto adds a burst of herby freshness. This meal is quick to prepare, full of vitamins, and offers a satisfying, plant-based alternative to traditional pasta dishes. It’s ideal for a Sunday dinner when you want something healthy but delicious.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan is a delicious, hearty dish that’s perfect for a Sunday dinner. This plant-based version is made by coating slices of eggplant in a crispy almond flour breadcrumb mixture, then baking them to golden perfection. Topped with marinara sauce and vegan mozzarella, this dish is a healthier, low-carb alternative to the traditional eggplant parmesan but just as satisfying.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• 1 cup gluten-free breadcrumbs
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup marinara sauce (store-bought or homemade)
• 1 cup vegan mozzarella, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the almond flour, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper.
3. Dip each eggplant slice in the breadcrumb mixture, pressing down slightly to coat evenly. Place the coated slices on the prepared baking sheet.
4. Drizzle the eggplant slices with olive oil and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. While the eggplant is baking, heat the marinara sauce in a small saucepan over low heat.
6. Once the eggplant slices are done, remove them from the oven and top each with a spoonful of marinara sauce and a sprinkle of vegan mozzarella. Return to the oven for an additional 5 minutes to melt the cheese.
7. Garnish with fresh basil before serving.

This Vegan Eggplant Parmesan is a comforting and flavorful dish that’s perfect for any low-carb, plant-based meal. The crispy, golden eggplant pairs perfectly with the rich marinara sauce and melty vegan mozzarella. It’s a great alternative to traditional eggplant parmesan, offering all the satisfaction of the classic dish without the excess carbs. This recipe is easy to make and guaranteed to impress your family or guests on a relaxing Sunday evening.

Vegan Cauliflower Tacos

Vegan Cauliflower Tacos are a delicious, low-carb alternative to traditional taco fillings. Roasted cauliflower seasoned with smoky spices serves as the perfect base for a taco, and when paired with a tangy vegan crema and fresh toppings, these tacos are sure to satisfy your taco cravings. This dish is vibrant, full of flavor, and perfect for a light yet satisfying Sunday meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small lettuce leaves (for taco shells)
• 1 avocado, sliced
• ½ cup red cabbage, shredded
• Fresh cilantro for garnish

For the vegan crema:

• ½ cup cashews, soaked for 4 hours and drained
• ¼ cup water
• 1 tablespoon lime juice
• 1 teaspoon nutritional yeast
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly crispy.
4. While the cauliflower roasts, prepare the vegan crema by blending the soaked cashews, water, lime juice, nutritional yeast, and salt in a high-speed blender until smooth and creamy.
5. To assemble the tacos, place a few lettuce leaves on each plate to serve as the taco shell.
6. Top with roasted cauliflower, sliced avocado, shredded cabbage, and a drizzle of vegan crema.
7. Garnish with fresh cilantro and serve immediately.

These Vegan Cauliflower Tacos are a healthy, flavorful alternative to traditional tacos, perfect for a light yet filling Sunday meal. The roasted cauliflower offers a satisfying texture and flavor, while the tangy crema adds a rich, creamy contrast. With fresh toppings like avocado and cabbage, these tacos are both vibrant and nutritious. They’re easy to prepare, customizable, and a great way to enjoy a low-carb taco night without sacrificing taste.

Note: More recipes are coming soon!