Who says low carb vegetarian recipes are not tasty? There’s no reason not go meatless from time to time. Furthermore, diversifying your diet may help you avoid certain illnesses and even treat some mild conditions. Foods low in carbohydrates are also known for helping shed the extra pounds fast. Let’s share some low carb vegetarian recipes and start working towards your weight loss goals.
6 Tasty Low Carb Vegetarian Recipes
1. Cauliflower Pizza with Greek Yogurt Pesto
We all enjoy pizza, but when you’re trying to lose weight, you might want to skip this food. However, one of the most interesting of these low carb vegetarian recipes is this high-protein mini-pizza. Not to mention you won’t feel guilty eating it.
- 12 cups of cut cauliflower.
- 2 large egg whites.
- 1 1/2 tablespoon of minced garlic.
- 1 1/3 cup grated parmesan cheese.
- ½ teaspoon salt.
- 1 teaspoon Italian seasoning.
- ½ cup plain Greek yogurt.
- 2 teaspoons minced garlic.
- ½ chopped fresh basil.
- 1 tablespoon olive oil.
- Salt and pepper.
- 1 small, sliced zucchini.
- 3 sliced tomatoes.
- ½ grated parmesan cheese.
- ½ tablespoon olive oil.
Preheat the oven to 400 degrees F and start working on the crust. Take out your food processor and process the 12 cups of cauliflower. The texture you need should resemble that of rice. Now put the cauliflower into a bowl and place it in the microwave for about 7 minutes. Take it out, stir, and then microwave it for another 7 minutes. Let it cool. Next, dump the cauliflower into a clean kitchen towel and soak it to get rid of the excess moisture. It’s important you make it as dry as possible, otherwise, you will end up with a soggy crust.
Now put the cauliflower back into a sizeable bowl and start adding the rest of the ingredients. Divide this special dough into four balls, which you will spread onto the pizza pan. Bake them for about half an hour or until the crust turns golden brown.
While the crust bakes, start making the yogurt pesto. Combine the Greek yogurt with the rest of the ingredients using the food processor. The goal is to get a smooth, creamy texture.
Now, let’s make the topping. First, preheat the grill to medium-high heat. Then, combine the zucchini with the tomatoes and olive oil, seasoning them with salt and pepper. Grill them until charred and place them onto a plate. Don’t turn off the grill.
Remove the pizzas from the oven and spread the yogurt pesto onto each pizza. Top it all off with the grilled veggies. Then add a little parmesan cheese on top of them and grill until the cheese melts.
2. Crustless Quiche with Black Beans
This quiche recipe is so tasty that you won’t even notice that the fattening crust is missing. Furthermore, it’s a healthy dish for when you really don’t have time to make something fancy. Not that it doesn’t look appetizing.
- 5 large eggs and 5 large egg whites.
- 2/3 cup black beans (look for the low-sodium kind).
- ½ chopped tomato.
- 3 ounces grated pepper Jack cheese.
- ¼ teaspoons ground pepper.
- 1/3 cup water.
Preheat the oven to 375 degrees F. Take a 9-inch pie dish and coat it with cooking spray.
Place the eggs and the egg whites in a large bowl and whisk them together with the salt, pepper, and water. Pour the mixture into the pie dish. Sprinkle the black beans, cheese, and tomatoes over the egg mixture. Bake the quiche for about half an hour or until the egg is set in the middle and turns brown.
Let the crustless quiche cool for about 10 until garnishing it with cilantro. You can serve it with salsa.
3. Feta Cheese Omelet with Tzatziki
This yummy feta cheese omelet with veggies and tzatziki sauce is so satiating that you won’t think about food for the rest of the day. As a matter of fact, it’s one of the best low carb vegetarian recipes for breakfast.
- 6 large eggs.
- 2 ounces crumbled feta cheese.
- 2 tablespoon butter.
- 1 cup chopped fresh spinach.
- 1/2 cup pitted Kalamata olives cut into halves.
- 1/4 cup chopped red peppers.
- 1 1/2 cup cooked quinoa.
- 1/4 cup marinated and chopped artichoke hearts.
- 2 cloves minced garlic.
- 1/4 cup sun-dried tomatoes (oil-packed).
- 1/4 cup toasted pine nuts.
- 1 sliced avocado.
- Salt and pepper.
- 1 teaspoon dried basil.
- 1 teaspoon dried oregano.
- 1 cup plain, full-fat Greek yogurt.
- 1 large grated clove garlic.
- 1/4 peeled, seeded, and diced small hothouse cucumber.
- 1/2 teaspoon dried dill.
- 1 tablespoon fresh lemon.
- 1 tablespoon extra-virgin olive oil.
- 1/2 tablespoon white wine vinegar.
Let’s start with the quinoa salad. Mix together the quinoa, olives, red peppers, chopped artichokes, chopped spinach, sun-dried tomatoes, basil, oregano, and garlic. Add a tablespoon of the oil from the tomatoes and one tablespoon of the olive brine left over from the Kalamata olive jar. Season the salad with salt and pepper.
Let’s move on to the omelets. In a large bowl, whisk the eggs together with the milk, salt, and pepper. Heat a 10-inch skillet and add a tablespoon of butter once the pan is hot. Pour half of the mixture and let it cook for about 20 seconds. Using a spatula, start moving the eggs toward the center of the pan, then tilt it so that the eggs take their place. Repeat the process until the eggs are no longer runny. Take out the omelet and immediately sprinkle the feta cheese onto it. Afterward, add the quinoa salad. Fold over.
Finally, we have the tzatziki sauce. In a bowl, mix together the full-fat Greek yogurt, cucumber, dill, oregano, garlic, white wine vinegar, salt, pepper, olive oil, and lemon juice. Top each omelet with this delicious sauce and dig in.
4. Goat Cheese-Stuffed Zucchini with Marinara
If you’re looking for fast to make a side dish, then try these delicious stuffed zucchinis. Not to mention that this food it packed with vitamins and proteins, and you can eat it alongside pretty much any main dish. Furthermore, if you’re not too hungry, they can fill you up on their own.
- 4 medium zucchinis.
- 15-ounce log goat cheese (or any other cheese).
- 2 cups marinara sauce.
- Chopped parsley.
- Salt, black pepper.
Preheat the oven to 400 degrees F. Slice the four zucchinis into halves and scoop out the middle. Season the hollowed zucchinis with kosher salt and black pepper. Then, take half of the grated goat cheese and spread it inside of each zucchini. Now place the marinara sauce on top of the cheese, then top it all off with the remaining cheese. Place the zucchinis in the oven for about 10 minutes.
5. Thai Salad with Coconut-Curry Dressing
This super-healthy Thai salad has all the right stuff in it: nutrient-packed veggies, fresh herbs, and the incredibly tasty coconut milk. As a matter of fact, it’s one of our favorite low carb vegetarian recipes. Of course, the dressing may be a bit too much if you’re trying to shed a few pounds, but as long as you don’t eat too much of it, it’s okay. Additionally, coconut milk is known for having his share of health and wellness benefits.
- 3 cups chopped kale.
- 2 cups chopped Chinese cabbage.
- 1 cup shredded carrots.
- 1 cup chopped mango.
- ½ cup chopped peanuts.
- ½ cup chopped cilantro.
- 1 chopped red bell pepper.
- 1 can low-fat coconut milk.
- 2 tablespoons creamy peanut butter.
- 1 tablespoon yellow curry powder.
- Juice of a lime.
- 2 teaspoons Sriracha.
- 1 clove garlic.
- 1 teaspoon salt.
To make the salad, just mix together all the veggies. For the coconut-curry dressing, place all the ingredients in a blender and process at high speed until the sauce is very smooth. Then move the mixture in a saucepan and bring to a boil. Simmer for about 10 minutes until reduced. Set it aside to cool until tossing it over the salad.
6. Zucchini Noodles with Raw Vegan Alfredo Sauce
You may not always be in the mood to fry, grill, or wait around the oven for your food to cook. Luckily, there are many raw low carb vegetarian recipes out there, but this one caught our eye. It doesn’t require any fancy ingredients, and it’s perfect for a quick lunch.
- 4 small zucchinis.
- 2 garlic cloves.
- 1 cup raw cashews.
- ¼ teaspoon nutmeg.
- 1 teaspoon thyme.
- ¾ cup water.
- 1 tablespoon lemon juice.
To make the zucchini noodles, the process is quite simple. Remove the skin of the zucchinis with a vegetable peeler, then peel long ribbons of flesh from one end to another of the zucchini.
Throw the remaining ingredients in a food processor. Blend until smooth. Remember that you must soak the raw cashews for 20 minutes before using them in a dish. Soaking nuts is beneficial for digestion. By soaking them, the Phytic acid found in all nuts is broken down, and the nutrients can be absorbed properly.
Place the noodles in a bowl and stir the sauce through it. You can top it all off with fresh basil or parsley. Alternatively, instead of the Alfredo sauce, you can use pesto.
We hope you have enjoyed these appetizing low carb vegetarian recipes. They look and taste incredible, while also being extremely healthy and good for your figure. Besides, cutting back on carbs is not that complicated, as you can see. Simply take out the sugars and the starches from your diet and replace them with vegetables, fruits, and nuts. All you vegetarians out there, tell us what dish you enjoyed the most. You can also share a few other low-carb recipes with us.