7 Healthy Low-Carb Vegan Recipes for Weight Loss (Lose 10 pounds Fast)

Low-Carb Vegan Recipes for Weight Loss – I know that losing weight and eating healthier meals is an important resolution for many people, so I thought that putting together a list of low-carb vegan recipes would be really helpful.

It’s so convenient to have a list of tried and true vegan recipes when you need dinner inspiration.



Following a vegan diet, or even just including more plant-based foods in your routine, can be a healthy and delicious approach to eating.

Research has shown that cutting back on animal products and eating more beans, whole grains, fruits, vegetables, nuts, and seeds are associated with a decreased risk for diabetes, heart disease and certain types of cancer.

Plus, you may have an easier time losing weight on a vegan diet, thanks to fiber-rich foods, which help you feel full and satisfied throughout the day.

At 1,200 calories, this vegan meal plan sets you up to lose a healthy 1 to 2 pounds per week and includes a variety of nutritious foods and balanced meals to make sure you’re getting the nutrients you need each day.

Whether you’re a full-time vegan or just looking for healthy vegan recipe ideas, this plant-based meal plan makes for a week of wholesome eating.


Read Also: 8 Keto Recipes For Beginners That Will Make You Lose Weight in 7 Days


Why Does A Vegan Weight Loss Diet Work?

First, when people go vegan, losing weight is almost instantaneous. This is because now, they eat a lot of fiber. When you consume fiber-rich foods, the fibrous content sweeps through your intestines and expels toxins which helps you lose fat.

Providing a constant supply of fiber by consuming vegan foods is, therefore, a good way to lose toxins and weight.

Also, animal products, including red meat, turkey, chicken, egg, milk, fish, and so on contain zero fiber. This means that as long as you eat them, you are going to find weight loss difficult.

Even better is that eating vegan foods reduces the risk of heart diseases, diabetes, and some types of cancer.


7 Healthy Low-Carb Vegan Recipes for Weight Loss

Low-carb vegan diet for weight loss does not always mean less delicious. Rather, it is a great way to lose weight and really take care of your body.

Apart from the meals in this recipe list here is a list of low-carb foods you should start eating every day for best results:

Low-carb Nuts and Seeds:

  • Flax Seeds
  • Almonds
  • Brazil Nuts
  • Pumpkin Seeds
  • Chia seeds
  • Walnuts.

Low Carb Vegetables:

  • Lettuce
  • Cabbage
  • Cucumber
  • Eggplant
  • Zucchini
  • Garlic
  • Onions
  • Lettuce
  • Brussel Sprouts
  • Swiss Chard
  • Cauliflower
  • Spinach
  • Bell Pepper
  • Spinach
  • Celery
  • Asparagus
  • Eggplant
  • Leeks
  • Mushrooms
  • Green Beans
  • Avocado
  • Collard Greens
  • Broccoli
  • Kale
  • Radishes
  • Tomatoes


Keep reading for our 7 best delicious low carb vegan recipe for weight loss. They are also super easy to make, so it’s no bother at all.


1. Vegan Scallops

First on our list of vegan recipes for weight loss is the vegan scallop. In this look-alike vegan scallop recipe, you are replacing the shellfish with king oyster mushrooms. Using seaweed also adds some sea flavor to the recipe, while the tamari and vegan Worcestershire boosts the taste of the food.




  • 6 large king oyster mushrooms
  • 1 (6 inches) piece dulse or kombu seaweed
  • A cup of no-chicken broth
  • 1 teaspoon of vegan Worcestershire sauce
  • 2 teaspoons of low-sodium tamari (You can replace with soy sauce)
  • 2 teaspoons of white miso paste
  • 1 teaspoon of pure maple syrup
  • A ½ cup of dry white wine
  • 2 teaspoons of sesame oil
  • A pinch of salt

How To:

  • Cut mushroom stems in a crosswise pattern into 1-inch pieces. With the prescribed quantity, you should have 16 pieces in total.
  • Then, reverse the caps and use a sharp paring knife to score both flat sides in a cross-hatch design.
  • In a small saucepan, whisk the broth, Worcestershire sauce, tamari, wine, and maple syrup. Place over medium heat and allow to heat while occasionally whisking it.
  • Do this until the miso dissolves, it should take about 2 minutes. Then, add the mushroom and reduce heat to a bare simmer.
  • Stir occasionally for 30 minutes before removing from heat and allowing to cool for an hour while stirring occasionally.
  • With a slotted spoon, transfer the mushrooms unto a plate lined with paper towels and pat dry.
  • Sprinkle with salt.
  • Next, place medium nonstick skillet over heat and add oil to heat. Add the mushrooms and allow to cook, turning them once until they are browned on both sides. This should take 3 minutes.
  • Serve the mushroom scallops with sauce.


2. Spaghetti Squash Pasta

This is great for when you want a light dinner with no grains. For variety, add the baked tofu, roasted nuts, or spiced chicken peas.




  • 1 large spaghetti or 3 small spaghetti squashes or 3 cups cooked
  • 1/3 cup (78.86 g) chopped sundried tomato
  • 2 tbsp or more vegan parmesan to taste
  • 5 cloves of thinly sliced garlic
  • 2 tbsp of fresh basil for garnish
  • 1 tsp of dried basil
  • 1 tsp (0.5 tsp) of dried parsley
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1/3 tsp (0.33 tsp) salt

How To:

  • Reheat the oven till its at 400 degrees F. Then, pierce the spaghetti squash and place on a baking sheet.
  • Bake for 45 minutes and check with a knife to determine doneness. If the knife goes through easily, it is done. Remove from the oven and allow to cool for a few minutes. Note that smaller spaghetti will take 40 minutes to bake while the large will take 50 minutes.
  • Now, slice the squash and scoop out it’s seed before using a fork to shred it.
  • Scoop the shreds onto a bowl.
  • Next, allow the olive oil to heat in a large skillet placed over medium heat before adding garlic and allowing it to cook for two minutes until it is slightly golden.
  • Add the sundried tomato, basil, and parsley, and leave to cook for 1 minute. Add a few tablespoons of water and mix.
  • Bring it to boil and add the spaghetti squash.
  • Sprinkle pepper and salt to taste and toss lightly.
  • It can be served with pepper flakes or vegan parm as a garnish.


3. Sweet and Sour Cabbage

This recipe will convert cabbage haters into a fan in no time! It looks so good that you want to try and also taste so good that you can’t hate it. The sweetness of the applesauce added and the tangy tasting vinegar is a killer combo.




The ingredients for this recipe are classed into two; saute ingredients and pressure cooker ingredients. Under saute ingredients, you’ll need:

  • 1 tablespoon of water or broth of your choosing
  • 4 cloves of garlic that is minced
  • 1/2 cup of minced onion

Pressure cooker ingredients include:

  • A cup of water
  • 6 cups of chopped red cabbage
  • 1 cup of applesauce or freshly chopped apple
  • 1 tablespoon of ACV
  • Salt and pepper to taste

How To:

  • First, you set the saute setting to normal or medium heat and warm the water or broth of your choosing.
  • Then, saute the onion until they are transparent before adding garlic and allow to saute for a minute more.
  • In a pressure cooker, add all the ingredients listed under pressure cooker above an place the lid, ensuring that the vent is closed.
  • Allow to cook on pressure cooker or set it manually on high pressure for 10 minutes.
  • Remove pressure valve carefully to release the pressure.
  • Serve and enjoy!


4. Vegan Mushroom Soup

Next on our list of vegan recipes for weight loss is the vegan mushroom soup. It is deliciously healthy and is not laden with heavy cream or butter. The soup has the best mushroom flavor, making it creamy and thick while containing the right amount of thyme and garlic.

When served with a sprinkle of chives and warm rolls for dipping, you will literally be in mushroom heaven.




  • 2.5 lbs of your preferred mushroom, sliced
  • One and a quarter teaspoon of thyme
  • 5-6 cloves of garlic, minced
  • 1 medium sweet Vidalia onion, diced
  • 1 14 oz can of coconut cream
  • 2 tablespoons of coconut oil
  • A half-cup of coconut milk
  • 1 quart of low-sodium vegetable broth
  • Sea salt and pepper to taste
  • white truffle and chives for garnish (optional)

How To:

  • In coconut oil, saute the dice oil for 5 minutes, seasoning with a pinch of salt.
  • Add mushrooms and cover to cook for 10 minutes or until tender.
  • Now, add garlic and thyme and leave to cook for another 30 seconds.
  • Pour the vegetable broth in, cover, and leave for 30 minutes on a low simmer.
  • With a hand blender, carefully blend the soup until a chunky consistency is achieved.
  • Stir in the milk, coconut cream, pepper, and salt; cover before leaving to cook for 5 more minutes or until th0rougly heated.
  • Garnish the finished product with a swirl of truffle oil or chives.


5. Vegan Tacos

This recipe for vegan tacos takes taco in a whole new direction. Here, ground beef replaces crumbled tofu without getting rid of the tasty seasonings taco should have. You can also opt for the filling in burritos and taco salad.




  • 1 (16 ounces) pack of extra-firm tofu, drained, crumbled and patted dry
  • 2 tablespoons of low-sodium tamari or soy sauce
  • 1 ripe avocado
  • 1 teaspoon of chili powder
  • A ½ cup of fresh salsa or pico de gallo
  • A ½ teaspoon of onion powder
  • 1 tablespoon of vegan mayonnaise
  • 8 corn or flour tortillas, warmed
  • 1 teaspoon of lime juice
  • 2 cups of shredded iceberg lettuce
  • A ½ teaspoon of garlic powder
  • 1 tablespoon of extra-virgin olive oil
  • A pinch of salt
  • Pickled radishes as a garnish

How To:

  • In a medium bowl, add tamari, tofu, garlic powder, chili powder, and onion powder.
  • Then, in a large non-stick skillet, heat oil over medium-high heat and add the tofu to the mixture and cook. Stir occasionally until it is nicely brown. This should take 8-10 minutes.
  • Simultaneously mash the avocado, lime juice, mayonnaise, and salt in a small bowl until it is smooth.
  • Serve the taco with avocado cream, lettuce in tortillas, and salsa. Use pickled radish as toppings if you like.


6. Ginger Asian Slaw

This recipe gives you a crunchy Asian slaw that is packed with fresh flavors and super tangy. It is a great vegan side dish or topping.




For Coleslaw:

  • 6 cups of thinly sliced green or Napa cabbage
  • 6 cups of thinly sliced red cabbage
  • 2 cups of shredded carrots
  • 1 cup of cilantro, roughly chopped
  • 3/4 cup of  green onions, sliced

Asian Coleslaw Dressing:

  • 1 Tbsp of olive oil
  • 1 Tbsp of maple syrup
  • 2 Tbsp of tamari
  • 1 tsp of sesame oil
  • 1 Tbsp of apple cider vinegar
  • 2 Tbsp of almond butter
  • 1 Tbsp of rice wine vinegar
  • 1 1/2 inch piece of ginger, grated
  • 1/4 tsp cayenne pepper
  • 1 clove of garlic, minced
  • 2-3 tbsp of the zest and juice of one medium lime
  • Sea salt and pepper to taste

How To:

  • Place all the ingredients for dressing in a small blender cup and blend until a smooth consistency is achieved.
  • Then, put the ingredients for the salad in a large mixing bowl, pour the blended dressing over the mix and toss to combine.
  • Place the bowl full of coleslaw in a fridge and allow to stay for at least an hour.
  • Serve chilled.


7. Avocado Arugula Tomato Salad

This mix of juicy cherry tomatoes, spicy arugula, and creamy avocado tossed in a tangy balsamic vinaigrette is the ideal wholesome side dish! It is entirely vegan, dairy-free, gluten-free, soy-free, and nut-free; which is why it makes it to our list of low-carb vegan recipes for weight loss.




Tomato Salad:

  • 1-pint of yellow cherry or grape tomatoes, sliced in half
  • 1-pint of red cherry or grape tomatoes, sliced in half
  • 6 large basil leaves, thinly sliced
  • 5 oz of baby arugula, roughly chopped
  • 2 large firm avocados (ripe but not too soft), cut into chunks
  • 1/4 cup of diced red onion

Balsamic Vinaigrette:

  • 1 tbsp of olive oil
  • 1 tbsp of maple syrup
  • 2 tbsp of balsamic vinegar
  • 1 tbsp of lemon juice
  • 1/2 tsp of Italian seasonings
  • 1 garlic clove, minced
  • 1/4 tsp of pink sea salt
  • 1/4 tsp of pepper

How To:

  • Place the basil leaves, chopped arugula, avocado chunks, halved tomatoes, and diced red onion in a large mixing bowl and toss together.
  • In a small bowl, place all the vinaigrette ingredients and whisk until well mixed.
  • Then, pour the mixed dressing over the tomato salad and gently mix until the dressing is evenly distributed.
  • You can add fresh basil as garnish.



There go our 7 best low-carb vegan recipes for quick weight loss. They are easy to make and as entirely delicious.

Try them now and let’s know the outcome in the comment section below.

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