5 Vegetarian Low Carb Recipes Easy for Cooking

Good morning everyvegan. How are you this morning. We hope all is well. This morning we will make some low carb menus which are of course very healthy. You can make it very easily, of course. Before we start, I want to tell you that there are vegan salad recipes that are also easy to cook. Alright, now we will start with this First Vegetarian Low Carb Recipes:

Grilled Tofu With Tamarind Glaze

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Vegetarian Low Carb Recipes Grilled Tofu With Tamarind Glaze

Makes 4 servings

Vegan chef Tal Ronnen is a first-class soy-meister. Here’s my version of his grilled tamarind tofu. Serve over freshly cooked rice so none of the scrumptious sauce goes to waste.

1 pound extra-firm tofu, drained and patted dry

Salt and freshly ground black pepper

2 tablespoons olive oil

2 medium shallots, minced

2 garlic cloves, minced

2 ripe tomatoes, coarsely chopped

3 tablespoons ketchup

1⁄4 cup water

2 tablespoons Dijon mustard

1 tablespoon dark brown sugar

2 tablespoons agave nectar

2 tablespoons tamarind concentrate

1 tablespoon dark molasses

1⁄2 teaspoon ground cayenne

1 tablespoon smoked paprika

1 tablespoon soy sauce

  1. Cut the tofu into 1-inch slices, season with salt and pepper to taste, and set aside in a shallow baking pan.
  2. In a large saucepan, heat the oil over medium heat. Add the shallots and garlic and sauté for 2 minutes. Add all the remaining ingredients, except for the tofu. Reduce the heat to low and simmer for 15 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and cook 15 minutes longer, then set aside to cool. Pour the sauce over the tofu and refrigerate for at least 2 hours. Preheat a grill or broiler.
  3. Grill the marinated tofu, turning once, to heat through and brown nicely on both sides. While the tofu is grilling, reheat the marinade in a saucepan. Remove the tofu from the grill, brush each side with the tamarind sauce, and serve immediately.

Variation: Instead of grilling, the tofu can be sautéed in a skillet or baked in a moderate oven for 20 to 30 minutes.

 

Seccond Vegetarian Low Carb Recipes:

Caramelized Root Vegetables

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Vegetarian Low Carb Recipes Caramelized Root Vegetables

Makes 4 servings

A sweet and sour flavor balance of sherry vinegar and sugar creates a luscious flavor harmony with braised root vegetables.

2 tablespoons olive oil

2 garlic cloves, minced

4 medium shallots, halved or quartered

3 large carrots, cut into 1-inch chunks

3 large parsnips, cut into 1-inch chunks

2 small turnips, cut into 1-inch dice

1⁄2 cup light brown sugar

1⁄4 cup water

1⁄4 cup sherry vinegar

Salt and freshly ground black pepper

  1. In a large skillet, heat the oil over medium heat. Add the garlic and shallots and cook for 1 minute to soften. Add the carrots, parsnips, and turnips and cook, stirring, until lightly brown and softened, about 5 minutes.
  2. Stir in the sugar and 2 tablespoons of the water and cook, stirring until the sugar dissolves, about 5 minutes.
  3. Stir in the remaining 2 tablespoons water and the vinegar and simmer for 2 to 3 minutes to blend the flavors. Season with salt and pepper to taste. Cover and cook on low until the vegetables are soft, about 25 minutes, stirring occasionally. Serve immediately.

 

Third Vegetarian Low Carb Recipes:

Grilled Vegetables with Chimichurri

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Vegetarian Low Carb Recipes Grilled Vegetables with Chimichurri

Makes 4 servings

Chimichurri is a garlicky herb sauce of Argentina that traditionally accompanies grilled meats, but it makes a great sauce for grilled vegetables as well. I like to serve these flavorful veggies on a bed of freshly cooked quinoa or coconut rice and black beans.

2 medium shallots, quartered

3 garlic cloves, crushed

1⁄3 cup fresh parsley leaves

1⁄4 cup fresh basil leaves

2 teaspoons fresh thyme

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

1⁄2 cup olive oil

1 medium red onion, halved lengthwise, then quartered

1 medium sweet potato, peeled and cut into 1⁄2-inch slices

1 large red or yellow bell pepper, cut into 11⁄2-inch pieces

2 small zucchini, cut diagonally into 1⁄2-inch thick slices

2 ripe plantains, halved lengthwise, then cut in half horizontally

  1. Preheat the grill. In a blender or food processor, combine the shallots and garlic and process until minced. Add the parsley, basil, thyme, salt, and pepper and pulse until finely minced. Add the lemon juice and olive oil and process until well blended. Transfer to a small bowl.
  2. Brush the vegetables with the chimichurri sauce and place them on the grill.
  3. Turn the vegetables in the same order you put them on the grill. Brush the vegetables with more of the chimichurri sauce and continue to grill until the vegetables are tender, about 10 to 15 minutes for everything but the plantains, which should be done in about 7 minutes. Serve hot, drizzled with the remaining sauce.

Roasted Chimichurri Vegetables

Toss the onion and sweet potato slices with olive oil and place them in a 9 x 13-inch baking dish. Roast in a 400°F oven for 30 minutes. Add the remaining vegetables and the chimichurri sauce and toss to combine. Return to the oven and roast another 30 minutes or until all the vegetables are tender, turning once about halfway through, so the vegetables brown nicely all over.

 

Fourth Vegetarian Low Carb Recipes:

Tahini-Lemon Sauce

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Vegetarian Low Carb Recipes Tahini-Lemon Sauce

Makes about 1 cup

This creamy tahini sauce is sensational spooned over baked marinated tofu or drizzled over kale, spinach, or rice and beans. This sauce is also delicious tossed with cooked noodles, but since it only makes 1 cup, you’ll need to double the recipe in order to have enough to coat the noodles.

3 tablespoons tahini (sesame paste)

1 teaspoon minced garlic

3 tablespoons fresh lemon juice

2 tablespoons soy sauce

2 tablespoons toasted sesame oil

1⁄3 cup water, plus more if needed

2 tablespoons minced fresh parsley

  1. In a small bowl, whisk together the tahini, garlic, lemon juice, and soy sauce. Whisk in the oil and water. Blend well.
  2. Stir in the parsley, adding more water, a tablespoon at a time, if the sauce is too thick. This sauce can be served at room temperature or heated in a saucepan over low heat until warm. If not using right away, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan over low heat to warm.

 

Fifth Vegetarian Low Carb Recipes:

Tofu Sour Cream

Makes about 11⁄2 cups

Commercially produced vegan sour cream is widely available, but it is also easy to make a tasty version at home. Add some snipped chives and load onto a baked potato with abandon.

1 cup silken tofu, well drained

2 tablespoons fresh lemon juice

2 teaspoons canola or grapeseed oil

2 teaspoons cashew butter or tahini (sesame paste)

1⁄4 teaspoon yellow mustard

1⁄2 teaspoon salt

  1. In a blender or food processor, combine all the ingredients and process until smooth.
  2. Scrape the mixture into a container with a tight-fitting lid, cover, and refrigerate until needed. Properly stored, it will keep for 3 to 4 days.

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