Low Carb Vegetarian Recipes
Discover how to create satisfying low-carb vegetarian meals by focusing on non-starchy vegetables, plant-based proteins, and healthy fats.
Ingredients
Plant-Based Proteins
- 16 oz Tofu Firm tofu, can be grilled or stir-fried.
- 8 oz Tempeh High in protein and low in carbs.
- 8 oz Seitan Wheat gluten-based protein, very low in carbs.
- 4 large Eggs Optional for lacto-ovo vegetarians.
Non-Starchy Vegetables
- 8 cups Leafy Greens (Spinach, Kale, Arugula) Very low in carbs.
- 4 cups Cauliflower Low in carbs and high in fiber.
- 4 medium Zucchini Great for zoodles.
- 2 medium Bell Peppers Adds flavor and nutrients.
Healthy Fats
- 2 avocados Avocados Rich in monounsaturated fats.
- 1/4 cup Olive Oil Use for dressing or cooking.
- 1/4 cup Nuts (Almonds, Walnuts) Use in moderation.
Herbs and Spices
- 1 teaspoon Cumin Adds depth to recipes.
- 1 teaspoon Turmeric Anti-inflammatory properties.
- 1 teaspoon Basil Enhances flavor of dishes.
Instructions
Preparation
- Plan your protein sources and select from tofu, tempeh, seitan, eggs, or nuts.
- Focus on washing and chopping non-starchy vegetables like leafy greens, cauliflower, zucchini, and bell peppers.
- Measure out healthy fats such as avocados, olive oil, and nuts.
- Gather herbs and spices to enhance flavor.
Cooking
- Cook tofu or tempeh by grilling, stir-frying, or baking until golden.
- Sauté leafy greens and cruciferous vegetables in olive oil until tender.
- Prepare zoodles using a spiralizer and sauté lightly.
- Combine all cooked ingredients and top with avocado for added richness.
Notes
Experiment with different herbs and spices to find your perfect flavor combinations. Remember to adjust portion sizes to meet your carb goals.