5 Vegan Low Carb Recipes for Diet

Good night everyvegan. I hope your condition is good. Because today we have vegan low carb recipes to cook. we will make some very tasty low-carb dishes. Before we start, I want to tell you that we have also prepared some easy vegan desserts which are also very delicious.

 

Creamy Coleslaw

You Are Looking At Vegan Low Carb Recipes Creamy Coleslaw

Vegan Low Carb Recipes Creamy Coleslaw

Makes 4 servings

This is the first of our vegan low carb recipes. Close-to-classic coleslaw uses vegan soy products to make the creamy dressing.

1 small head green cabbage, finely shredded

1 large carrot, shredded

¾ cup vegan mayonnaise, homemade  or store-bought

1⁄4 cup soy milk

2 tablespoons cider vinegar

1 teaspoon sugar

1⁄2 teaspoon dry mustard

1⁄4 teaspoon celery seeds

1⁄2 teaspoon salt

Freshly ground black pepper

  1. In a large bowl, combine the cabbage and carrot and set aside.
  2. In a small bowl, combine the mayonnaise, soy milk, vinegar, sugar, mustard, celery seeds, salt, and pepper to taste. Mix until smooth and well blended. Add the dressing to the slaw and mix well to combine. Taste, adjusting seasonings if necessary, and serve.

 

Peanutty Tofu Roll-Ups

You Are Looking At Vegan Low Carb Recipes Peanutty Tofu Roll

Vegan Low Carb Recipes Peanutty Tofu Roll

Makes 4 wraps

Combining tofu and peanut butter may sound unusual, but when mixed with ginger, lime, and garlic it makes a tasty protein-rich spread for these wrap sandwiches filled with crunchy vegetables. Let’s try this seccond vegan low carb recipes.

8 ounces extra-firm tofu, drained well and patted dry

2⁄3 cup creamy peanut butter

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1⁄2 teaspoon grated fresh ginger

1 garlic clove, minced

1⁄4 teaspoon ground cayenne

4 (10-inch) flour tortillas or lavash flatbread

2 cups shredded romaine lettuce

1 large carrot, grated

1⁄2 medium English cucumber, peeled and cut into 1⁄4-inch slices

  1. In a food processor, combine the tofu, peanut butter, and soy sauce and process until smooth. Add the lime juice, ginger, garlic, and cayenne and process until smooth. Set aside for 30 minutes at room temperature to allow flavors to blend.
  2. To assemble wraps, place 1 tortilla on a work surface and spread with about 1⁄2 cup of the tofu mixture. Sprinkle with lettuce, carrot, and cucumber. Roll up tightly and cut in half diagonally. Repeat with the remaining ingredients and serve.

 

Creamy Broccoli Soup

You Are Looking At Vegan Low Carb Recipes Creamy Broccoli Soup

Vegan Low Carb Recipes Creamy Broccoli Soup

Makes 4 to 6 servings

You don’t need cream to have a creamy soup—vegan low carb recipes and a touch of soy milk make a luxurious soup that, in this instance, is literally “cream of broccoli.” The chopped black olive garnish adds a dramatic color contrast and tasty flavor.

1 tablespoon olive oil

1 medium onion, chopped

2 medium russet or Yukon Gold potatoes, peeled and finely chopped or shredded

1 pound broccoli, trimmed and coarsely chopped

4 cups vegetable broth, homemade  or store-bought, or water

Salt and freshly ground black pepper

1 cup plain unsweetened soy milk

1 tablespoon chopped pitted kalamata olives, for garnish

  1. In a large soup pot, heat the oil over medium heat. Add the onion and cover and cook until softened, about 5 minutes. Add the potatoes and broccoli and stir in the broth. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
  2. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Stir in the soy milk, and taste, adjusting seasonings if necessary. Reheat the soup over low heat until hot.
  3. Ladle soup into bowls, garnish with chopped olives, and serve.

 

Penne With Chickpeas And Rosemary

You Are Looking At Vegan Low Carb Recipes Penne With Chickpeas And Rosemary

Vegan Low Carb Recipes Penne With Chickpeas And Rosemary

Makes 4 servings

This is a quick and easy dish made with pantry vegan low carb recipes ingredients. If you’re not a fan of the distinctively fragrant rosemary, feel free to use a different herb, such as basil or parsley.

2 tablespoons olive oil

3 garlic cloves, minced

2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried

1 (28-ounce) can diced tomatoes, drained

11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

Salt and freshly ground black pepper

1 pound rotini

  1. In a large saucepan, heat the oil over medium heat. Add the garlic and rosemary and cook until fragrant, about 1 minute. Stir in the tomatoes, chickpeas, and salt and pepper to taste. Cook, stirring occasionally, for 15 minutes to allow the flavors to blend. Keep warm over very low heat.
  2. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and transfer to a large serving bowl. Add the sauce and toss gently to combine. Serve this vegan low carb recipes immediately.

 

Beans Bourguignon

You Are Looking At Vegan Low Carb Recipes Beans Bourguignon

Vegan Low Carb Recipes Beans Bourguignon

Makes 4 servings

The common kidney bean gets star treatment in this oh-so-French stew traditionally vegan low carb recipes. Made with lots of red wine and thickened with a vegan beurre manie, a French term meaning “kneaded butter.” In this version it’s vegan margarine that gets kneaded with the flour. The stew is, of course, best served with crusty French bread and dry red wine, preferably from the Burgundy region of France, since Bourguignon means “as prepared in Burgundy.”

2 tablespoons vegan margarine

2 tablespoons all-purpose flour

1 tablespoon olive oil

3 medium shallots, cut into 1⁄2-inch dice

4 medium carrots, cut diagonally into 1⁄4-inch slices

2 garlic cloves, minced

12 ounces white mushrooms, lightly rinsed, patted dry, and quartered

1 teaspoon dried thyme

1 bay leaf

1 cup canned crushed tomatoes

1⁄2 cup vegetable broth, homemade  or store-bought, or water

1 cup dry red wine

3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

Salt and freshly ground black pepper

  1. In a small bowl, combine the margarine and flour and knead until incorporated. Refrigerate until needed.
  2. In a large saucepan, heat the oil over medium heat. Add the shallots, carrots, and garlic. Cover and cook until softened, about 5 minutes. Add the mushrooms and cook, uncovered, 5 minutes longer.
  3. Stir in the thyme, bay leaf, tomatoes, broth, and 1⁄2 cup of the wine. Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are cooked, about 30 minutes. Add the remaining wine, beans, and salt and pepper to taste.
  4. Return to a boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. While the stew is simmering, pinch off pieces of the beurre manie and add it to the stew, stirring after each addition to thicken. Remove and discard the bay leaf before this vegan low carb recipes serving. Serve immediately.

 

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