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Make a delicious and healthy dinner with these low-carb vegetarian recipes. These delectable dishes use low-carb vegetables like cauliflower and peppers to create well rounded meals with 15 grams or less of carbohydrates per serving. You’ll get a filling meal with fewer carbohydrates and more servings of veggies. Recipes like Spanakopita Stuffed Peppers and Mushroom & Tofu Stir-Fry are tasty, satisfying and veggie packed.
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Vegetarian Lettuce Wraps
View Recipe
02of 22Spinach & Artichoke-Stuffed Portobello MushroomsView RecipeStuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner. Source: EatingWell.com, January 2020
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Spinach & Artichoke-Stuffed Portobello Mushrooms
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner. Source: EatingWell.com, January 2020
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Spanakopita Stuffed Peppers
04of 22Stuffed Potatoes with Salsa & BeansView RecipeTaco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets. Source: EatingWell Magazine, October 2019
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Stuffed Potatoes with Salsa & Beans
Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets. Source: EatingWell Magazine, October 2019
05of 22Ricotta-Stuffed Portobello Mushrooms with Arugula SaladView RecipeThis easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes. Grill some crusty bread, then rub it with garlic and drizzle it with olive oil to serve alongside these stuffed portobello mushrooms. Source: EatingWell Magazine, May 2020
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Ricotta-Stuffed Portobello Mushrooms with Arugula Salad
This easy vegetarian meal gets a double hit of umami from mushrooms and sun-dried tomatoes. Grill some crusty bread, then rub it with garlic and drizzle it with olive oil to serve alongside these stuffed portobello mushrooms. Source: EatingWell Magazine, May 2020
06of 22Tandoori Grilled Tofu with Red Peppers & BroccoliniView RecipeSpiced yogurt does two jobs here as both the marinade and the sauce for this grilled tofu recipe. Source: EatingWell Magazine, May 2020
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Tandoori Grilled Tofu with Red Peppers & Broccolini
Spiced yogurt does two jobs here as both the marinade and the sauce for this grilled tofu recipe. Source: EatingWell Magazine, May 2020
07of 22Mushroom & Tofu Stir-FryView RecipeThis tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice. Source: EatingWell Magazine, December 2019
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Mushroom & Tofu Stir-Fry
This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice. Source: EatingWell Magazine, December 2019
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Spanakopita-Stuffed Portobello Mushrooms
09of 22Spinach & Mushroom QuicheView RecipeThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. Source: EatingWell.com, January 2020
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Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. Source: EatingWell.com, January 2020
10of 22Teriyaki Tofu Rice BowlsView RecipeWith a handful of shortcut ingredients from your local specialty grocery store, you can prepare an entire week’s worth of high-fiber meals in about 15 minutes. Look for precooked wild rice packets to cut down on prep time. Plus, wild rice is a good source of fiber and each pouch of cooked rice heats in 3 minutes. Topping these bowls with prebaked tofu also cuts down on the time it takes to make this quick meal-prep lunch. Source: EatingWell.com, December 2019
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Teriyaki Tofu Rice Bowls
With a handful of shortcut ingredients from your local specialty grocery store, you can prepare an entire week’s worth of high-fiber meals in about 15 minutes. Look for precooked wild rice packets to cut down on prep time. Plus, wild rice is a good source of fiber and each pouch of cooked rice heats in 3 minutes. Topping these bowls with prebaked tofu also cuts down on the time it takes to make this quick meal-prep lunch. Source: EatingWell.com, December 2019
11of 22Celeriac, Gruyère & Potato TartThis tart is as beautiful to look at as it is to eat. Serve this potato tart as an appetizer or cut a larger serving for a healthy vegetarian dinner. If you don’t have a mandoline, use your sharpest knife to slice the potatoes and celeriac as thin as possible. Source: EatingWell Magazine, November 2019
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Celeriac, Gruyère & Potato Tart
This tart is as beautiful to look at as it is to eat. Serve this potato tart as an appetizer or cut a larger serving for a healthy vegetarian dinner. If you don’t have a mandoline, use your sharpest knife to slice the potatoes and celeriac as thin as possible. Source: EatingWell Magazine, November 2019
12of 22Thai-Style Chopped Salad with Sriracha TofuView RecipePrep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts. Source: EatingWell.com, September 2019
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Thai-Style Chopped Salad with Sriracha Tofu
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts. Source: EatingWell.com, September 2019
13of 22Roasted Cauliflower Steak & Spanakopita MeltsView RecipeIn this genius carb swap recipe, we take all the flavors of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don’t have to deal with the fussy layers of phyllo, it’s perfect for an easy weeknight dinner. Source: EatingWell Magazine, September 2019
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Roasted Cauliflower Steak & Spanakopita Melts
In this genius carb swap recipe, we take all the flavors of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don’t have to deal with the fussy layers of phyllo, it’s perfect for an easy weeknight dinner. Source: EatingWell Magazine, September 2019
14of 22Peach & Spinach Salad with FetaView RecipeThis simple and refreshing salad recipe takes just 15 minutes to prepare. Each bite delivers the taste of sweet juicy peach, tangy feta, and toasted pine nuts and will leave you completely satisfied–but not over-stuffed! Source: Diabetic Living Magazine
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Peach & Spinach Salad with Feta
This simple and refreshing salad recipe takes just 15 minutes to prepare. Each bite delivers the taste of sweet juicy peach, tangy feta, and toasted pine nuts and will leave you completely satisfied–but not over-stuffed! Source: Diabetic Living Magazine
15of 22Greek Stuffed Portobello MushroomsView RecipeA mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. Source: EatingWell.com, July 2019
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Greek Stuffed Portobello Mushrooms
A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. Source: EatingWell.com, July 2019
16of 22Spiralized Zucchini Nest EggsView RecipeThese impressive-looking zucchini eggs in a nest are actually surprisingly easy to make. There’s no frying or poaching required–instead, the eggs are baked right on top of a bed of spiralized zucchini noodles. An herbed cheese mixture adds plenty of flavor and keeps the eggs from running through the zucchini nests. Serve these eggs for a healthy breakfast or brunch. Source: Eatingwell.com, June 2019
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Spiralized Zucchini Nest Eggs
These impressive-looking zucchini eggs in a nest are actually surprisingly easy to make. There’s no frying or poaching required–instead, the eggs are baked right on top of a bed of spiralized zucchini noodles. An herbed cheese mixture adds plenty of flavor and keeps the eggs from running through the zucchini nests. Serve these eggs for a healthy breakfast or brunch. Source: Eatingwell.com, June 2019
17of 22Green Shakshuka with Spinach, Chard & FetaView RecipeThe inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch. Source: EatingWell Magazine, May 2019
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Green Shakshuka with Spinach, Chard & Feta
The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch. Source: EatingWell Magazine, May 2019
18of 22Cauliflower Grilled Cheese SandwichesView RecipeTurn a comfort food classic into a healthier low-carb version packed with veggies. We use cauliflower rice to make gluten-free toast that holds together this green chile grilled cheese sandwich for a delicious and healthy dinner. Source: EatingWell.com, November 2018
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Cauliflower Grilled Cheese Sandwiches
Turn a comfort food classic into a healthier low-carb version packed with veggies. We use cauliflower rice to make gluten-free toast that holds together this green chile grilled cheese sandwich for a delicious and healthy dinner. Source: EatingWell.com, November 2018
19of 22Vegan ScallopsView RecipeKing oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami. Source: EatingWell.com, March 2019
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Vegan Scallops
King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami. Source: EatingWell.com, March 2019
20of 22Vegan Burrito Bowls with Cauliflower RiceView RecipeThese meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. Source: EatingWell.com, January 2019
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Vegan Burrito Bowls with Cauliflower Rice
These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. Source: EatingWell.com, January 2019
21of 22"Egg in a Hole" Peppers with Avocado SalsaView RecipeColorful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast. Source: Diabetic Living Magazine, Winter 2019
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“Egg in a Hole” Peppers with Avocado Salsa
Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast. Source: Diabetic Living Magazine, Winter 2019
22of 22Open-Face Spinach & Olive MeltsThese open-face sandwiches are a breeze to make and a pleasure to eat! Fresh spinach, fruity olives, and Dijon mustard are broiled on English muffin halves and topped with mild melted Gouda cheese–just 15 minutes from start to finish. Source: Diabetic Living Magazine
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Open-Face Spinach & Olive Melts
These open-face sandwiches are a breeze to make and a pleasure to eat! Fresh spinach, fruity olives, and Dijon mustard are broiled on English muffin halves and topped with mild melted Gouda cheese–just 15 minutes from start to finish. Source: Diabetic Living Magazine
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