27 Delicious Low Carb Vegan Recipes for Every Day

Adopting a low-carb vegan lifestyle doesn’t mean giving up on flavor or variety.

Whether you’re looking to shed a few pounds, stabilize blood sugar, or simply eat healthier, low-carb vegan recipes offer a wealth of nutritious, plant-based options.

From vibrant vegetable-based mains to creamy desserts, these recipes focus on wholesome ingredients like leafy greens, cauliflower, zucchini, tofu, nuts, and seeds, while keeping carbohydrates in check.

In this blog, we’ve curated 27 low carb vegan recipes that are easy to make, satisfying, and delicious.

You’ll find everything from savory soups and hearty mains to decadent desserts and refreshing snacks—all crafted to keep your meals exciting while sticking to a low-carb approach.

27 Delicious Low Carb Vegan Recipes for Every Day

Embracing a low-carb vegan lifestyle can be both delicious and fulfilling.

With these 27 low carb vegan recipes, you’ll never feel limited in your meal options.

From zesty salads and stir-fries to creamy desserts and smoothies, these recipes prove that eating plant-based and low-carb doesn’t mean sacrificing flavor or satisfaction.

Try experimenting with these dishes, mix and match ingredients, and discover how versatile low-carb vegan cooking can be.

Whether for everyday meals or special occasions, these recipes will help you maintain a nutritious, low-carb, and completely vegan diet with ease.

Zucchini Noodle Pesto Bowl

This vibrant zucchini noodle pesto bowl is a low-carb vegan delight, bursting with fresh flavors and packed with nutrients.

The zucchini noodles replace traditional pasta, making this a light yet satisfying meal.

The rich, garlicky vegan pesto ties all the flavors together, creating a creamy and aromatic experience without any dairy.

Ingredients:

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

Instructions:

1. Begin by spiralizing your zucchinis into noodles and set aside in a large bowl.
2. In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
3. Slowly stream in olive oil while processing until the pesto reaches a smooth and creamy consistency. Adjust seasoning as needed.
4. Toss the zucchini noodles with the prepared pesto until well coated.
5. Add halved cherry tomatoes for a pop of color and freshness, if desired.
6. Serve immediately, garnished with toasted pine nuts.

This zucchini noodle pesto bowl is perfect for a quick, nutrient-rich meal that doesn’t compromise on flavor.

It’s a refreshing, low-carb vegan option that feels indulgent yet light.

Cauliflower “Fried Rice”

This low-carb vegan cauliflower “fried rice” is a hearty and savory dish that mimics the texture of traditional fried rice without the grains.

With an assortment of colorful vegetables and a hint of tamari soy sauce, this recipe delivers all the comfort of fried rice while staying light and healthy.

Ingredients:

• 1 medium head of cauliflower, riced
• 1 small carrot, finely diced
• 1/2 red bell pepper, diced
• 1/2 cup frozen peas
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 2 tbsp tamari or soy sauce
• 1 tsp grated ginger
• Salt and pepper, to taste
• Optional: chopped fresh cilantro for garnish

Instructions:

1. Rice the cauliflower by pulsing florets in a food processor until it resembles rice grains.
2. Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, sautéing until fragrant.
3. Add carrots and bell pepper, cooking for 3–4 minutes until slightly tender.
4. Stir in the riced cauliflower and peas, mixing well. Cook for another 5–6 minutes, stirring occasionally.
5. Drizzle tamari over the mixture, tossing to coat evenly. Season with salt and pepper as needed.
6. Remove from heat and garnish with sliced green onions and fresh cilantro.

This cauliflower “fried rice” is an excellent low-carb vegan option that’s both filling and versatile.

It works as a main dish or a hearty side, full of color, texture, and flavor.

Spicy Lentil and Spinach Soup

A comforting bowl of spicy lentil and spinach soup is perfect for chilly evenings or any time you crave a warm, wholesome meal.

This low-carb vegan soup is loaded with protein-rich lentils and nutrient-packed spinach, seasoned with aromatic spices that add depth without overwhelming heat.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until soft and translucent.
2. Stir in cumin, smoked paprika, and cayenne, cooking for 1 minute until fragrant.
3. Add the lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Stir in chopped spinach and cook for an additional 3–4 minutes until wilted.
5. Season with salt and pepper to taste. For a smoother texture, optionally blend part of the soup with an immersion blender.
6. Serve hot with a squeeze of fresh lemon juice.

This spicy lentil and spinach soup is a satisfying low-carb vegan meal that’s full of protein, fiber, and warmth.

Its bold flavors and comforting texture make it a go-to dish for a wholesome dinner or lunch.

Creamy Avocado and Cucumber Salad

This creamy avocado and cucumber salad is a refreshing low-carb vegan dish perfect for a light lunch or a side.

The avocado provides natural creaminess without any dairy, while fresh cucumbers and herbs add crunch and brightness.

A simple lemon-tahini dressing ties everything together with tangy, nutty flavors.

Ingredients:

• 2 ripe avocados, diced
• 1 large cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: 1 tsp maple syrup or agave for slight sweetness

Instructions:

1. In a large bowl, combine the diced avocado, cucumber, and red onion.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, pepper, and maple syrup (if using) until smooth.
3. Pour the dressing over the salad and gently toss to coat all ingredients.
4. Sprinkle fresh cilantro on top for garnish.
5. Serve immediately, chilled, or let sit for 10 minutes for flavors to meld.

This avocado and cucumber salad is light, creamy, and full of fresh flavors. It’s a simple low-carb vegan option that feels indulgent yet stays healthy and refreshing.

Roasted Cauliflower Steaks with Garlic Herb Sauce

Roasted cauliflower steaks make a hearty, low-carb vegan entrée.

Thick slices of cauliflower are roasted to golden perfection and topped with a garlicky herb sauce that enhances the natural nuttiness of the vegetable.

It’s elegant enough for a dinner party but simple enough for a weekday meal.

Ingredients:

• 1 large head of cauliflower
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Optional: red pepper flakes for heat

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice it into 3/4-inch thick steaks. Reserve the smaller florets for roasting alongside the steaks.
3. Place the cauliflower steaks on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
4. Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and tender.
5. While roasting, mix garlic, parsley, lemon juice, and a drizzle of olive oil in a small bowl to make the herb sauce.
6. Drizzle the sauce over the roasted cauliflower steaks before serving. Sprinkle red pepper flakes if desired.

These roasted cauliflower steaks are rich in flavor and texture, offering a satisfying low-carb vegan main course.

The garlic herb sauce elevates the dish, making it both comforting and elegant.

Spaghetti Squash with Tomato Basil Sauce

This spaghetti squash dish is a low-carb vegan twist on classic spaghetti.

The roasted squash strands mimic pasta, while a fresh tomato basil sauce brings a burst of flavor.

It’s hearty, satisfying, and perfect for anyone craving comfort food without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Optional: 1/4 tsp red chili flakes

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
3. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
4. Add cherry tomatoes and cook until softened, about 5–7 minutes. Stir in basil, salt, pepper, and chili flakes.
5. Once roasted, use a fork to scrape the squash strands into a large bowl. Toss with the tomato basil sauce.
6. Serve warm, garnished with extra basil if desired.

This spaghetti squash with tomato basil sauce is a delicious low-carb vegan alternative to pasta.

It’s light, flavorful, and satisfying—a perfect meal for a healthy lifestyle.

Thai Coconut Curry Tofu

This Thai coconut curry tofu is a flavorful low-carb vegan dish with a creamy coconut base, aromatic spices, and crisp-tender vegetables.

Silken tofu absorbs the curry flavors beautifully, making every bite rich and satisfying without relying on carbs.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp coconut oil
• 1 tbsp soy sauce or tamari
• 1 tsp ginger, grated
• 1 clove garlic, minced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. In the same skillet, sauté garlic and ginger until fragrant. Add broccoli and bell pepper, cooking for 3–4 minutes.
3. Stir in red curry paste and cook for 1 minute.
4. Pour in coconut milk and soy sauce, stirring to create a smooth curry sauce. Simmer for 5 minutes.
5. Return tofu to the skillet and toss gently to coat in the curry sauce.
6. Serve hot, garnished with cilantro and a squeeze of lime juice.

This Thai coconut curry tofu is a comforting, low-carb vegan meal packed with flavor and texture.

It’s creamy, spicy, and perfect over a bed of cauliflower rice for a complete dish.

Stuffed Bell Peppers with Lentils

These stuffed bell peppers are a hearty, low-carb vegan option filled with a savory mix of lentils, vegetables, and herbs.

Roasting the peppers enhances their natural sweetness while keeping the filling nutritious and satisfying.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked green or brown lentils
• 1 small zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion and garlic until softened. Add zucchini and cook 2–3 minutes.
3. Stir in lentils, tomato paste, smoked paprika, salt, and pepper. Cook for another 2 minutes.
4. Stuff the bell peppers with the lentil mixture and place them in a baking dish. Cover with foil.
5. Bake for 25–30 minutes until peppers are tender.
6. Garnish with chopped parsley before serving.

These stuffed bell peppers are a flavorful and filling low-carb vegan meal. They combine texture, color, and nutrition in every bite, making them perfect for lunch or dinner.

Spicy Eggplant Stir-Fry

This spicy eggplant stir-fry is a quick, low-carb vegan dish with tender eggplant, bell peppers, and a bold garlic-chili sauce.

It’s a colorful and satisfying option for anyone looking for a fast, healthy dinner.

Ingredients:

• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp chili flakes
• 1 tbsp sesame oil
• 1 tsp sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and onion, sautéing until fragrant.
2. Add eggplant and bell pepper, cooking 5–7 minutes until tender.
3. Stir in soy sauce, rice vinegar, and chili flakes. Cook for another 2 minutes, ensuring vegetables are well coated.
4. Serve immediately, garnished with sesame seeds.

This spicy eggplant stir-fry is a bold, flavorful, and low-carb vegan meal. It’s quick to make, satisfying, and pairs perfectly with cauliflower rice for a complete dinner.

Mushroom and Spinach Lettuce Wraps

These mushroom and spinach lettuce wraps are a light yet filling low-carb vegan dish.

Sautéed mushrooms and spinach create a savory filling that pairs perfectly with crisp lettuce leaves, offering a refreshing and healthy alternative to wraps or sandwiches.

Ingredients:

• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp sesame oil
• Lettuce leaves (butter or romaine), for wrapping
• Optional: chili sauce for heat

Instructions:

1. Heat olive oil and sesame oil in a skillet. Add onions and garlic, cooking until fragrant.
2. Add mushrooms and sauté 5–6 minutes until they release moisture and become golden.
3. Stir in spinach and soy sauce, cooking until wilted.
4. Spoon the mushroom-spinach mixture into lettuce leaves. Add chili sauce if desired.
5. Serve immediately as wraps.

These lettuce wraps are light, fresh, and full of umami flavors. They make a perfect low-carb vegan appetizer or lunch that’s quick and easy to prepare.

Creamy Cauliflower Mashed “Potatoes”

This creamy cauliflower mash is a comforting low-carb vegan alternative to traditional mashed potatoes.

Smooth, buttery, and flavorful, it pairs perfectly with roasted vegetables or vegan protein dishes.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: fresh chives or parsley for garnish

Instructions:

1. Steam cauliflower florets until tender, about 10–12 minutes.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. In a blender or food processor, combine steamed cauliflower, sautéed garlic, and almond milk. Blend until smooth and creamy.
4. Season with salt and pepper. Adjust texture with extra almond milk if needed.
5. Serve warm, garnished with chives or parsley.

This creamy cauliflower mash is a satisfying low-carb vegan side dish that offers all the comfort of mashed potatoes without the carbs.

It’s smooth, rich, and flavorful.

Zucchini and Walnut Patties

These zucchini and walnut patties are a savory, low-carb vegan option perfect for breakfast, lunch, or dinner.

Crispy on the outside and tender on the inside, they are packed with flavor, fiber, and healthy fats.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup walnuts, finely chopped
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying
• Optional: fresh herbs like parsley or dill

Instructions:

1. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
2. In a large bowl, combine zucchini, walnuts, almond flour, garlic, nutritional yeast, salt, pepper, and herbs. Mix until well combined.
3. Shape mixture into small patties.
4. Heat olive oil in a skillet over medium heat. Fry patties 3–4 minutes on each side until golden and crisp.
5. Serve warm with a dipping sauce of choice or a side salad.

These zucchini and walnut patties are crispy, flavorful, and packed with nutrients.

They make a versatile low-carb vegan meal or snack that everyone will enjoy.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a vibrant, low-carb vegan dish full of fresh vegetables, tangy lemon, and savory herbs.

Chickpeas add protein and fiber, while olives and capers bring a salty, briny punch that makes every bite exciting.

Ingredients:

• 1 cup cooked chickpeas
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup kalamata olives, sliced
• 2 tbsp capers
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and capers.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour dressing over the salad and toss gently to combine.
4. Garnish with chopped parsley and serve chilled.

This Mediterranean chickpea salad is refreshing, protein-packed, and full of vibrant flavors.

It’s perfect for a quick lunch or a side dish to complement any low-carb vegan meal.

Spicy Tempeh Lettuce Wraps

These spicy tempeh lettuce wraps are a low-carb vegan meal with bold, savory flavors.

Tempeh is marinated and sautéed with spices, then wrapped in crisp lettuce leaves for a light yet satisfying dish.

Ingredients:

• 1 block tempeh, crumbled
• 1 tbsp soy sauce or tamari
• 1 tsp sriracha or chili sauce
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• Lettuce leaves (romaine or butter), for wrapping
• Optional: sliced green onions or sesame seeds for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Add crumbled tempeh and cook for 5–7 minutes until lightly browned.
3. Stir in soy sauce and sriracha, tossing to coat evenly. Cook for an additional 2 minutes.
4. Spoon the tempeh mixture into lettuce leaves. Garnish with green onions or sesame seeds if desired.
5. Serve immediately.

These spicy tempeh lettuce wraps are full of flavor, protein, and texture. They make a quick, low-carb vegan meal that’s both satisfying and easy to prepare.

Indian-Spiced Cauliflower Curry

This Indian-spiced cauliflower curry is a hearty, aromatic low-carb vegan dish.

Cauliflower florets are simmered in a rich tomato-based curry sauce with spices that deliver warmth and depth.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup coconut milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, cooking until fragrant.
2. Stir in cumin, turmeric, and garam masala for 1 minute.
3. Add cauliflower florets and coconut milk, bringing to a gentle simmer.
4. Cover and cook 15–20 minutes until cauliflower is tender.
5. Season with salt and pepper, garnish with cilantro, and serve.

This Indian-spiced cauliflower curry is a comforting low-carb vegan meal with bold flavors and a creamy texture. Serve it alone or with cauliflower rice for a full dinner.

Avocado and Tomato Gazpacho

This creamy avocado and tomato gazpacho is a chilled low-carb vegan soup, perfect for hot days.

It’s light, refreshing, and full of nutrients, with avocado adding richness and creaminess.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 2 cups tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small red bell pepper, chopped
• 1/4 cup red onion, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste
• Fresh basil or cilantro, for garnish

Instructions:

1. Combine avocados, tomatoes, cucumber, red bell pepper, red onion, olive oil, and lemon juice in a blender.
2. Blend until smooth and creamy. Adjust seasoning with salt and pepper.
3. Chill for at least 30 minutes before serving.
4. Garnish with fresh basil or cilantro.

This avocado and tomato gazpacho is a refreshing, nutrient-dense low-carb vegan soup.

It’s smooth, creamy, and perfect as a light lunch or appetizer.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a savory, slightly sweet low-carb vegan side dish.

The roasting process caramelizes the sprouts, enhancing their natural flavor and creating a satisfying crunch.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20–25 minutes, tossing halfway through until golden brown and tender.
4. Drizzle balsamic vinegar and maple syrup over the roasted sprouts, tossing gently.
5. Serve warm.

These roasted Brussels sprouts are caramelized, flavorful, and make a perfect low-carb vegan side.

The balsamic glaze adds a touch of sweetness to balance the earthy flavor.

Tofu and Vegetable Skewers

Tofu and vegetable skewers are a colorful, low-carb vegan dish that’s perfect for grilling or baking.

Marinated tofu absorbs bold flavors while the vegetables add freshness and texture.

Ingredients:

• 1 block firm tofu, cubed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat grill or oven to 400°F (200°C).
2. In a bowl, mix olive oil, soy sauce, smoked paprika, garlic powder, salt, and pepper. Toss tofu and vegetables in the marinade.
3. Thread tofu and vegetables onto skewers, alternating pieces.
4. Grill or bake for 15–20 minutes, turning halfway through until vegetables are tender and tofu is slightly charred.
5. Serve warm.

These tofu and vegetable skewers are a fun, colorful, and satisfying low-carb vegan meal. They are perfect for dinner or as a party dish.

Chocolate Avocado Mousse

This rich chocolate avocado mousse is a creamy, indulgent low-carb vegan dessert.

Avocados provide natural creaminess, while cocoa powder adds deep chocolate flavor without refined sugar.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 3 tbsp almond milk
• 2 tbsp maple syrup or preferred low-carb sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine avocados, cocoa powder, almond milk, sweetener, vanilla extract, and salt.
2. Blend until smooth and creamy.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Optional: top with cocoa nibs or fresh berries.

This chocolate avocado mousse is silky, decadent, and guilt-free. It’s a perfect low-carb vegan dessert for chocolate lovers.

Coconut Chia Pudding

This coconut chia pudding is a creamy, nutrient-packed low-carb vegan snack or breakfast.

Chia seeds provide fiber and healthy fats while coconut milk gives it a smooth texture.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 1 tbsp maple syrup or low-carb sweetener
• 1/2 tsp vanilla extract
• Optional toppings: fresh berries, shredded coconut, or nuts

Instructions:

1. In a bowl, mix chia seeds, coconut milk, sweetener, and vanilla extract.
2. Stir well and let sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight until it thickens.
4. Serve with desired toppings.

This coconut chia pudding is creamy, filling, and versatile. It’s an easy low-carb vegan option for breakfast, snack, or dessert.

Almond Butter Fat Bombs

These almond butter fat bombs are a quick, low-carb vegan snack packed with healthy fats and protein. Perfect for energy boosts or sweet cravings.

Ingredients:

• 1/2 cup almond butter
• 2 tbsp coconut oil
• 2 tbsp cocoa powder
• 1–2 tbsp low-carb sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, gently heat almond butter and coconut oil until melted.
2. Stir in cocoa powder, sweetener, vanilla extract, and salt until smooth.
3. Pour mixture into silicone molds or a lined mini muffin tray.
4. Refrigerate until firm, about 30–60 minutes.
5. Pop out and enjoy as a snack.

These almond butter fat bombs are rich, satisfying, and perfect for a low-carb vegan treat. They’re easy to make and store for quick snacking.

Lemon Cashew Bars

These lemon cashew bars are tangy, creamy, and low-carb vegan. Cashews create a rich base while lemon juice adds refreshing brightness.

Ingredients:

• 1 cup raw cashews, soaked for 2–4 hours
• 2 tbsp coconut oil
• 2 tbsp lemon juice
• 2 tbsp maple syrup or sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Drain soaked cashews and blend with coconut oil, lemon juice, sweetener, vanilla, and salt until smooth.
2. Pour mixture into a small lined baking dish.
3. Refrigerate for at least 2 hours until firm.
4. Cut into bars and serve chilled.

These lemon cashew bars are creamy, tangy, and perfect as a refreshing low-carb vegan dessert or snack.

Matcha Energy Balls

These matcha energy balls are a vibrant, low-carb vegan snack that boosts energy and metabolism.

They combine the earthy flavor of matcha with nuts and seeds for protein and healthy fats.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp matcha powder
• 3 tbsp almond butter
• 2 tbsp maple syrup or sweetener
• 1–2 tbsp water (if needed)

Instructions:

1. In a bowl, mix almond flour, coconut flour, and matcha powder.
2. Stir in almond butter and sweetener until a dough forms.
3. Add water gradually if the mixture is too dry.
4. Roll into small balls and refrigerate for 30 minutes before serving.

These matcha energy balls are flavorful, energizing, and perfect for a low-carb vegan pick-me-up any time of day.

Berry Coconut Smoothie

This berry coconut smoothie is a refreshing low-carb vegan beverage packed with antioxidants and healthy fats.

It’s creamy, lightly sweet, and perfect for breakfast or a snack.

Ingredients:

• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 avocado
• 1 cup unsweetened coconut milk
• 1 tbsp chia seeds
• 1–2 tsp low-carb sweetener (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.
4. Optional: top with extra berries or shredded coconut.

This berry coconut smoothie is refreshing, creamy, and nutrient-rich. It’s a perfect low-carb vegan option for a quick breakfast or snack.

Thai Peanut Zucchini Noodles

These Thai peanut zucchini noodles are a flavorful low-carb vegan dish inspired by classic pad Thai.

The zucchini noodles replace traditional noodles, while a creamy peanut sauce brings a rich, nutty flavor with a hint of spice.

Ingredients:

• 3 medium zucchinis, spiralized
• 1/4 cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup or sweetener
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1–2 tsp sriracha (optional)
• 2 tbsp water, to thin sauce
• Chopped peanuts and fresh cilantro, for garnish

Instructions:

1. Spiralize zucchinis and set aside in a large bowl.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, sweetener, garlic, ginger, sriracha, and water until smooth.
3. Toss zucchini noodles with the peanut sauce until evenly coated.
4. Garnish with chopped peanuts and cilantro before serving.

These Thai peanut zucchini noodles are creamy, nutty, and slightly spicy, making a satisfying low-carb vegan meal that’s quick to prepare.

Moroccan-Spiced Carrot Soup

This Moroccan-spiced carrot soup is a warm, aromatic, and low-carb vegan dish. Sweet carrots and savory spices create a comforting bowl of soup perfect for lunch or dinner.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, cumin, coriander, and cinnamon, cooking for 2–3 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Season with salt and pepper, garnish with cilantro or parsley, and serve hot.

This Moroccan-spiced carrot soup is rich, flavorful, and perfectly spiced. It’s a comforting low-carb vegan option for any day.

Roasted Bell Pepper and Cauliflower Soup

This roasted bell pepper and cauliflower soup is a creamy, low-carb vegan dish full of flavor and nutrients.

Roasting the vegetables brings out their natural sweetness, creating a smooth and comforting soup.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 small head cauliflower, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: smoked paprika or fresh herbs for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast bell peppers until skins are charred, then peel and set aside.
2. Heat olive oil in a pot, sauté onion and garlic until soft.
3. Add cauliflower and roasted peppers, cooking for 3–4 minutes.
4. Pour in vegetable broth and simmer for 15 minutes until vegetables are tender.
5. Blend soup until smooth. Season with salt, pepper, and optional smoked paprika.
6. Serve hot, garnished with fresh herbs.

This roasted bell pepper and cauliflower soup is creamy, flavorful, and comforting. It’s a nutrient-packed low-carb vegan option perfect for any season.