People are often misguided in thinking that vegans eat raw veggies and seeds when that’s far from the truth! Vegans eat a varied plant-based diet that is filled with flavor and texture. It just takes some creativity!
If you’re curious to try a vegan and low carb diet, it can sound entirely overwhelming; but it’s not!
This list is filled with low-carb vegan recipes that guarantee you won’t feel deprived or missing out.
With everything from French fry substitutes to faux buffalo chicken wings, you’ll find something that you’ll love!
You’re likely to get some new ideas for low-carb swaps you can make throughout your day, as well as ways to introduce more fun and flavorful foods.
If you’ve been thinking about trying out a new way of eating for your health, give this list a read! I’m sure it has something that will pique your interest.
Brussels sprouts are one of my favorite options for low-carb vegan foods, and these sprouts are crispy, salty morsels of flavor!
The secret to this recipe is the balsamic maple syrup sauce you toss them in before baking.
It gives the perfect acidic and sweet bite. You don’t have to use olive oil; you can use any neutral oil you have.
Serve these as a side dish with any protein, and you’ll have the perfect low-carb combination.
This fresh, nutty ginger slaw is the perfect side dish for any meal. The magic is in the dressing that has hits of fresh ginger, tahini, maple, and a little spice from the hot sauce.
If you don’t have almond butter, swap for peanut butter. Not tahini? Just add sesame seeds instead.
This salad is crunchy thanks to all the fiber-filled vegetables, leaving you full and satisfied. Need to make this a full meal? Add one cup of edamame for a serving of protein, and you have a balanced bowl!
Who knew cauliflower could taste as delicious as buffalo chicken wings? These cauliflower bites are tossed in an almond flour-based batter that makes them crispy like chicken skin.
They are then tossed in hot sauce for the perfect spicy flavor. Use your favorite plant-based milk and vegan butter to keep this recipe fully vegan.
These are baked on high heat, so they come out crispy and mouth-watering. Make these “wings” for your next get-together. Nobody will miss the chicken!
Mushrooms are one of the best options for vegans because they have umami, almost meaty flavor themselves.
When you roast them, they get a caramelized outside that mimics a sear, while the inside stays nice and juicy.
If you want to add even more flavorful ingredients to this recipe, I recommend throwing in some fresh herbs like thyme or rosemary. These are an easy option for a side dish or the main ingredient on a vegan plate.
French fries are everyone’s guilty pleasure. Crispy, salty, with the fluffy potato inside, they’re the perfect snack!
This recipe gives you a healthier option that’s just as delicious by using jicama in place of potatoes. Jicama is a root vegetable that happens to be low in starches and carbohydrates.
It has a neutral flavor, so it takes on the seasonings it’s tossed in. Roasting them on high heat gives you a crispy outer shell.
If you don’t have turmeric, omit it. But don’t skip out on the garlic and onion powder. Those spices make these taste like real fries!
Sugar cookies that are vegan and low carb? Sign me up! The base of these tasty cookies is a combination of almond and coconut flour.
The frosting has added nutrients in a vanilla protein powder, and you can use whatever sugar substitute you please.
Make these to keep in your refrigerator for a healthier sweet treat to have any time you have a sweet tooth.
If you don’t have cashew butter, substitute for any nut or seed butter, you prefer. These are sure to be the perfect swap for your normal glutinous desserts!
Sometimes it can get discouraging when on a low-carb diet because you think you can’t have your favorite takeout options like chow mein.
This recipe proves you wrong! With a little effort, you can recreate your favorite takeout food with a healthy twist.
This recipe replaces noodles with zucchini and packs a nutrient-dense punch with a lot of vegetables.
Have vegetables on their last leg in the veggie drawer? Toss them in this dish! It has a delicious sauce that coats everything, and you can throw just about any veggie in here you’d like.
Cauliflower rice is my secret for anyone who is trying to cut down on carbs. It has the texture of rice with a very neutral flavor, so you can season it however you like.
This rice is perfect to pair with avocado, pickled jalapenos, and pico de gallo. The onion, bell pepper, and tomatoes add those Mexican flavors with the freshness of raw vegetables.
If you want to save even more time, buy frozen cauliflower rice instead of ahead of cauliflower! It will save you effort and a dirty dish.
Pancakes are the classic option for a Sunday morning breakfast, and with this recipe, you can enjoy them on a low-carb and vegan diet!
This recipe is delicious topped with whipped coconut cream and fresh fruit. They are fluffy and just slightly sweet, thanks to monk fruit.
They turn a beautiful golden brown on the griddle, giving you that perfect pancake! Make a big batch of these and freeze some for reheating throughout the week if you need easy grab-and-go breakfasts some days.
This has become one of my go-to salad recipes because it packs many fiber and nutrients and has the most delightful dressing. By buying a bac of cruciferous crunch salad mix, you skip a lot of chopping, yay!
You can add some hemp seeds or crumbled tofu, and you have one of the healthiest high protein, low-carb vegan recipes out there.
Pro tip: make a double batch of the dressing and use it on other salads throughout the week!
11. Broccoli Soup
Broccoli soup is normally a cheesy, rich, calorie-dense dish. This recipe lightens it up, makes it vegan, and is low carb.
The secret here is cashews and nutritional yeast. I recommend not substituting these ingredients as they are essential for a “cheesy” flavor.
However, if you need to substitute Dijon mustard for regular mustard, or lemon juice for a bit of vinegar, go ahead.
This soup will be a hit even with kids as it tastes like its cheesy, creamy original. Serve with some low-carb crackers for an added crunch.
Cauliflower is not only the perfect substitute for rice but also potatoes! This cauliflower is just as creamy and fluffy as a big bowl of mashed potatoes with the same flavor.
These can be served with anything you normally would serve with mashed taters: stew, chili, tomato sauce.
The options are endless! By roasting the cauliflower instead of simmering it, you maintain all that great flavor and get a delicious toasty flavor included as well. This will become your favorite low-carb swap!
Thanks to flours like almond flour, it’s relatively easy to make keto low-carb baked goods.
These muffins have little fruity bombs of blueberry flavor that burst with every bite you take of these delicious muffins.
These are one of my weekly favorite low-carb vegan breakfast recipes because they satisfy that craving for a bakery fresh muffin, and my kids love them too!
You can substitute other berries in these muffins like raspberries or blackberries to mix it up, or even mix in your favorite nut or seed. Make these into mini muffins for an easy grab-and-go snack throughout the day!
Curry is my favorite dish to make vegan, as the magic is all in the curry sauce. You can make this sauce and pour it over roasted vegetables and cauliflower rice for a full meal.
I recommend making a double batch and keeping some in the freezer for a quick dinner you can re-heat last minute.
This sauce is filled with the fresh flavors of ginger, curry, and garlic.
If you don’t have almonds, you can substitute ground cashews or peanuts as well. This flavor-filled dish will become a favorite!
15. Zucchini Ravioli
Ravioli is one of those dishes that you would think on a low-carb diet you wouldn’t get to enjoy; however, zucchini saves the day here!
Cauliflower, vinegar, and nutritional yeast create a “cheese” to stuff into little zucchini pockets that mimic a ravioli.
Smother them in a delicious tomato sauce and fresh basil, and you have yourself an Italian meal!
These ravioli do take a little extra time to make, so save them for a night you have time, but they are so worth it!
This grilled teriyaki eggplant is an easy way to satisfy that craving for Asian takeout.
The char from the grill gives it a smokey flavor that pairs perfectly with the creamy eggplant, while the teriyaki sauce brings the tangy sweetness.
Pair this with some grilled bok choy, green onions, and tofu.
My tip? Double the sauce and marinate the tofu in it and then grill that as well. Nothing beats a grilled meal, and grilled vegan meals are just as tasty as a meat-filled one.
Adding a roasted vegetable to a salad is the perfect way to spice it up! It adds a new texture, a toasty flavor, and a beautiful, browned color.
This salad focuses on roasted cauliflower, fresh spinach and tomatoes, seeds, and a tahini dressing.
If you don’t have almonds or sunflower seeds, substitute any nuts and seeds you have on hand. Additionally, throw in any fresh herbs you have. Parsley isn’t the only option here!
This salad will show everyone that salad doesn’t need to be a boring side dish but can be an exciting accompaniment to any meal.
Like the ravioli, this recipe takes a little extra time, but that time is worth the outcome.
The eggplant serves as a noodle substitute here, and it ends up tasting a lot like eggplant parmesan.
It’s layered with vegan mozzarella and parmesan and an umami-filled tomato sauce. Fresh basil adds that herby flavor you’re looking for in Italian food.
If you don’t have erythritol, use whatever sugar substitute you normally use. This dish will be a hit with your guests. They’ll be surprised a vegan dish can taste so amazing!
This creamy cauliflower soup is one of my most recommended low-carb vegan recipes for weight loss because it tastes creamy and rich, without any dairy or carbs!
This warm and comforting soup will be the perfect dish to have on a cloudy, rainy day.
It calls for fresh chives, but I think it’s even better with thyme and rosemary.
Not only is this soup healthy and low in calories, but it’s also effortless to make with only a few ingredients and little time needed!
These zoodles are filled with flavor! Pesto is one of my favorite sauces, and it does the trick for spicing up zoodles which sometimes people can think are boring.
Adding in mushrooms and tomatoes bulk this dish up a bit while also adding even more Italian flavor.
If you don’t have a spiralizer, don’t worry! Most grocery stores sell pre-spiralized vegetables like zucchini.
Buying them prepared saves you time too! Serve this with some sauteed tempeh, and you have a delicious, low-carb meal!
Egg rolls, my favorite thing to order with takeout! I love that crispy outside and veggie-filled inside.
This recipe makes a healthier version that captures all those flavors and textures. Crumbled tofu, cabbage, and carrot make the “filling” seasoned with sesame and tamari.
This is a great dish to meal prep, as it reheats well and is perfectly balanced as a meal all on its own.
To make it even easier, use a bag of coleslaw mix instead of chopping all that cabbage and carrot.
This is a recipe you’ll want to make again and again because of its ease and flavor!
One of the best ideas I’ve come across online is turning cauliflower into delicious buffalo wings!
You can serve these with your favorite ranch dip, celery, and carrots for a fabulous game day spread.
If you can’t find tapioca flour, you can swap cornstarch in its place. Use your favorite hot sauce here. I prefer Franks.
This recipe is sure to convince any of your carnivorous friends that being a vegan is just as tasty!
Sauces are the key to making any dish stand out, and this sauce is great to have in your repertoire.
It’s delicious on any wrap or sandwich, salad, or grain bowl. It’s like guacamole so that you can dip raw veggies into it for a deliciously balanced afternoon snack.
If you don’t like cilantro, try swapping it for fresh chives or parsley. To keep this from turning brown in the fridge, wrap tightly with plastic and store the avocado pit in the center of the dip.
Collard wraps are the perfect way to replace a tortilla wrap in your menu. It adds a dose of nutrient-rich fiber and is much lower in carbs.
You can stuff it with whatever ingredients you would normally put in a wrap. This recipe uses bell pepper, avocado, alfalfa sprouts, and pecans with a fresh ginger and soy dressing.
These are great to make ahead for the week because the collard greens hold their shape well and don’t get soggy like tortillas might.
- 1. Roasted Brussels Sprouts
- 2. Vegan Sesame Ginger Slaw
- 3. Buffalo Cauliflower Wings
- 4. Garlicky Oven Roasted Mushrooms
- 5. Golden Jicama Fries
- 6. No Bake Sugar Cookie Bars
- 7. Low-Carb Vegan Chow Mein
- 8. Mexican Cauliflower Rice
- 9. Perfect Pancakes
- 10. Cruciferous Crunch Salad
- 11. Broccoli Soup
- 12. Thyme Mashed Cauliflower
- 13. Keto Blueberry Muffins
- 14. Korma Curry Sauce
- 15. Zucchini Ravioli
- 16. Teriyaki Grilled Eggplant
- 17. Roasted Cauliflower Salad
- 18. Keto Eggplant Lasagna
- 19. Creamy Cauliflower Soup
- 20. Pesto Zucchini Noodles
- 21. Vegan Egg Roll in a Bowl
- 22. Buffalo Cauliflower Bites
- 23. Spicy Avocado Sauce
- 24. Raw Vegan Collard Wraps
- Choose your favorite low-carb vegan dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!