Carbs: 3g Bonus: quick and easy, full of proteins, vitamins and healthy fats
Our secret to the best-stuffed eggs recipe is in creating low-calorie deviled eggs with paprika, chives, garlic powder, lemon juice, and of course avocado! Shhh, don’t tell anyone!
Want a breakfast smoothie that will actually fill you up? Try our super-charged, protein-packed avocado spinach smoothie (and check out these other vegetable smoothies here!)!
Boasting 22 grams of protein per serving and a taste like the beautiful French pizzas known as Tarte Flambee. You gotta try our High Protein Smoked Tofu Breakfast Egg Muffins!
The 2-ingredient Low Carb Cream Cheese Pancakes. Just mix eggs and cream cheese to get delicious low carb, high-taste pancakes (if you like these, check out our other veggie low carb breakfasts). Ready in 10 minutes, so try it right away! ????
Add some butter to a pan and stick it on medium heat.
Throw the cream cheese and eggs into a bowl and mix with a fork until creamy. If you’re planning to, now is the time to add some extras. But be careful! The batter is quite runny, so I wouldn’t add things like nuts.
Alternatively you can use a blender, but remember to let the batter sit for a minute or two! It’ll cook better then.
Off it goes into the pan. I usually make just one big pancake, but two medium-sized ones would also work perfectly fine.
Enjoy!
Nutrition
Nutrition Facts
41 Delicious and Tasty Vegetarian Low Carb Recipes
Serving Size
170 g
Amount per Serving
Calories
321
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
240
mg
80
%
Sodium
299
mg
13
%
Potassium
151
mg
4
%
Carbohydrates
4
g
1
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
1240
IU
25
%
Calcium
92
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!
Protein: 4g Calories: 212kcal Carbs: 5g Ready in: 30 minutes Recipe by:KetoVegetarianRecipes Bonus: keto-friendly, gluten-free and works well as a snack
A crunchy and sweet low-carb granola with dried star fruit and nuts for a low-carb and gluten-free snack or breakfast.
Protein: 38.6g Calories: 346kcal Carbs: 4.9g Ready in: 5 minutes Recipe by:LikeHotKeto Bonus: can be eaten as a snack and is great for gym bros (and gals)
Easy and delicious, this creamy PB & Greek yogurt protein bowl makes the best keto breakfast or snack, and it’s just perfect as post-workout protein as well.
Protein: 20.8g Calories: 225.4kcal Carbs: 11.7g Ready in: 25 minutes Recipe by:ResplendentKitchen Bonus: a vegan alternative to scrambled eggs
Breakfast is nourishing and fast with this high-protein Mushroom Vegan Egg Scramble with functional mushrooms. It’s easy to make, is absolutely delicious and one of our favourite low-carb vegan recipes!
Carbs: 21g Bonus: filled with fresh vegetables and a great option for weight loss – this colourful salad is everything!
This avocado tomato salad is healthy and delicious, perfect for adding to a weight loss meal plan, or just as your new favorite low carb go-to lunch (more veggie lunch recipes for weight loss here!)!
Protein: 6g Calories: 238kcal Carbs: 13g Ready in: 55 minutes Recipe by:ASweetAlternative Bonus: can be eaten as an appetizer or as the main course
These vegan stuffed portobello mushrooms are rich, filling and delicious. They’re perfect for entertaining or whenever you’re craving plant-based comfort food.
Protein: 3g Calories: 24kcal Carbs: 2g Ready in: 35 minutes Recipe by:KetoVegetarianRecipes Bonus: holds well for sometime
This tasty keto falafel recipe is made with lupini beans and cooked in an air fryer (try these other veggie keto recipes for more inspo!). Filling and nutritious.
Protein: 4g Calories: 70kcal Carbs: 4g Ready in: 30 minutes Recipe by:EasyAndDelish Bonus: great for weight loss
Do you tend to overindulge during the holidays? Same here! Whether you’re looking to lose up to 10 pounds or more in only 7 days, fit back into your clothing, detox, or to get rid of bloating, this cabbage soup diet may help you accomplish these goals.
Carbs: 12g Bonus: serve with some toast, as a pasta topping or on its own
There’s no better use for mushrooms than with garlic and cream – and if you want it, we know how to make it vegan without sacrificing taste. Your call.
A gorgeous twist on the traditional quiche, which swaps out the pastry for peppers and fills them with a classic mix of eggs, milk, and cheese, made extra special with a pinch of sage.
Protein: 2g Calories: 93kcal Carbs: 12g Ready in: 45 minutes Recipe by:VegetarianGastronomy Bonus: serve hot with some bread on the side
One spoonful of this soup and you’ll be BEGGING for the entire pot! This Velvety Zucchini Basil Soup is a wonderful surprise. All the subtle flavors, the velvety texture, vegan, gluten-free, and only 5 ingredients
Protein: 13g Calories: 264kcal Carbs: 9g Ready in: 20 minutes Recipe by:TheBellaVita Bonus: beating the eggs (instead of whisking them) is a great way to make this egg frittata
A frittata recipe is one where you can have fun with your imagination. In this recipe today we have added zucchini and some fresh tomato.
Protein: 13g Calories: 617kcal Carbs: 17g Ready in: 30 minutes Recipe by:TheCopperTable Bonus: remember to not overcook the veggies!
This Rigatoni Primavera is a quick and easy meal that is on the table in 30 minutes. With loads of fresh veggies and a creamy sauce with herbs and lemon, it’s sure to be a favorite!
Protein: 16g Calories: 504kcal Carbs: 23g Ready in: 22 minutes Recipe by: Immigrant’sTable Bonus: use a store-bought cauliflower pizza crust
Easy garlic scapes pesto is slathered unto a keto cauliflower crust, sprinkled with generous smears of goat cheese and juicy, fragrant sundried tomatoes. The easiest weeknight dinner!
Protein: 2g Calories: 242kcal Carbs: 10g Ready in: 15 minutes Recipe by:HealthySeasonalRecipes Bonus: you can use a countertop or handheld spiralizer, mandoline or vegetable peeler!
These no-cook zucchini noodles with pesto are such a breeze to whip up on a hot summer night. They are low-carb, vegetarian and primal-friendly!
Protein: 23g Calories: 423kcal Carbs: 30g Ready in: 50 minutes Recipe by:RunningOnRealFood Bonus: use any soy sauce of your choice!
This Asian-inspired, low-carb vegan dinner option features a twist on traditional rice: cabbage rice! You’ll love the “fried” rice paired with avocado, broccoli, kale and a creamy almond butter sauce.
Protein: 19g Calories: 233kcal Carbs: 11g Ready in: 50 minutes Recipe by:EverydayEileen Bonus: one-pot and full of vitamins dish
Super easy one pan vegetable bake with the addition of low-fat mozzarella and Parmesan Reggiano. Perfect on its own as an entree. Have this vegetable bake with a loaf of Italian bread to soak up the juices from the veggies. Perfect hot and at room temperature.
Protein: 2g Calories: 50kcal Carbs: 3g Ready in: 10 minutes Recipe by:TheBellaVita Bonus: has got a great flavor, is slightly spicy and holds well for sometime
Cabbage stir fry with garlic, ginger and soy sauce is a perfect side dish full of flavor.
Protein: 3g Calories: 81kcal Carbs: 4g Ready in: 1hr 25 minutes Recipe by:DebraKlein Bonus: serve with some tasty vegan soup
This delicious kugel recipe has a traditional taste in a modern, healthier version. Cauliflower kugel is perfect for Passover or year-round. Serve it for breakfast, as a side dish or a meatless Monday main dish.
Protein: 10.7g Calories: 108kcal Carbs: 2.5g Ready in: 45 minutes Recipe by:GarlicSalt&Lime Bonus: enjoy with some toast or a sandwich!
Classic egg salad with a healthy twist! Hardboiled eggs mixed into a dressing made of Greek yogurt, Dijon mustard, herbs and spices. Minced celery and red onion add a little crunch!
Protein: 1g Calories: 133kcal Carbs: 2g Ready in: 27 minutes Recipe by:TwoClovesKitchen Bonus: you can add some other veggies to enjoy this crispy delight
Crispy, salty roasted broccolini with savory golden garlic
FAQs for Low Carb Vegetarian Recipes
Don’t leave just yet! Get some insight to make the most out of your low-carb vegetarian diet!
What is considered low-carb?
It depends on how you classify something as low carb. For example, currently, the most famous low carb diet is the ketogenic diet. To make a ketogenic diet work your daily carb intake should be 20-50g at a maximum to ensure ketosis occurs.
Note that for ketosis, 20-50g carbs is the maximum, independent of whether you need 1500 calories a day or 3000 a day.
So that means you have to be more absolute with carb numbers to ensure you get under 50g carbs and even more important because by nature that 50g doesn’t scale with calorie intake.
But if your goal isn’t a ketogenic diet and you aren’t trying for ketosis, then something like 10-15% of carbs in a meal would scale well enough. It would be low carb, just not ketogenic low carb.
In comparison, when you follow a standard vegetarian diet you get about 40-60% carbs per day.
Why eat low carb vegetarian recipes?
There are plenty of reasons why you might be looking for healthy low carb vegetarian recipes.
You may want to cook low carb vegetarian meals in order to reduce your intake of unhealthy processed carbs, like white bread and pasta. Reducing the amount of these carbs in your diet could help prevent Type 2 diabetes and heart disease.
However, there are plenty of healthy carbs, namely unprocessed whole grain carbs, that provide your body with important fuel.
People mainly try low carb vegetarian recipes for weight loss. There is a lot of debate over why they are effective. One theory is that cutting carbs means you eat more fat and protein, both of which are proven to be super filling and consequently reduce overall calorie intake.
As a general rule, go for non-starchy vegetables, make sure each meal is rich in protein, eat whole foods and use healthy oils to get the best results out of your low-carb diet.
Can a vegetarian be on a low-carb diet?
Of course! For Lacto-Ovo vegetarians, a low-carb diet shouldn’t be much trouble to maintain although vegans might find a harder time with such, as veganism is already an incredibly restrictive diet.
It’s important to note though, there are detrimental effects of maintaining a low-carb diet for prolonged periods despite the numerous benefits of going on one, so keep this in mind if these are unchartered waters for you.
Full of flavour, stacked with nutrients and most importantly, low in carbohydrates; these delicious low-carb vegetarian recipes are wonderful ideas and would make great additions to your meal plan (you could also try low carb high protein veggie recipes if you want to up your game even further!).
If you’ve got any questions to ask or testimonies to share, feel free to post them in our comment section down below!
This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.
I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.
Why You’ll Love This Refreshing Cabbage Salad Recipe
It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.
Why Your Body Will Love This Recipe
Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.
Cilantro Lime Cabbage Salad Recipe Ingredients
Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.
How To Make This Crunchy Cabbage Salad
Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.
Recipe Frequently Asked Questions
This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.
Ingredients
1 medium sized head green cabbage, about 6–8 cups once shredded
Cilantro Lime Dressing
1/2 cup olive oil
1/3 cup fresh lime juice
1/2 teaspoon lime zest
1/2 cup packed cilantro
2 cloves garlic
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1/4 teaspoon ground cumin
Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
Cut the stalk of the cabbage off and then peel a few of the outer layers off. Thinly shred the entire head of cabbage and then add to a large bowl. You can shred your cabbage using a sharp knife, mandolin or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop. Store in an air-tight container, in the refrigerator, for 4-5 days. Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.