Vegetarian low carb meal ideas needed please

I am not vegetarian, but eat a mostly plant based diet. Recent favourites:

Sprinkle a baking dish with olive oil (I expect butter would work too, or any other oil), add a layer of aubergine slices (about as thick as your finger), add a bit of salt and bake until tender. Add some tomato sauce (just a bit, you do not want them floating, only barely covered) and bake a few more minutes. Top with a layer of thin mozzarella slices and any fresh or dried herbs you like, bake a few minutes, just until the cheese starts to melt and enjoy hot or cold. We usually eat it with a plain tomato salad, especially when the weather is hot.

Green beans or peas in tomato sauce: slice an onion and/or some garlic, brown them in a pot with a bit of oil , add
peas or beans (fresh or frozen), cover with tomato sauce, add salt and pepper and cook until tender, adding water if needed. You can also add sliced carrots, sliced courgettes, sliced potatoes or sweet potatoes.
And you can also bake instead of boil, but make sure to stir occasionally and to cover the dish, it is very easy to burn the food and it should not be dry. Not a soup, but not dry.

And for really hot days: slice together cucumber, tomatoes, an avocado, add some boiled corn (I imagine it would also work with canned corn), add any dressing you like (or plain lemon juice, that works for me), and some croutons before serving and you have a filling salad.

I have a vegan casserole that is low carb too, my kids love it because it's colorful: https://mediterraneanlatinloveaffair.com/vegan-vegetable-medley-a-mediterranean-casserole/.

Zucchini from my garden sliced thin then bake at 400 degrees for 15 mins pat dry. In a pan cook vegan crumbles and vegan chorizo with corn, roll mixture in zucchini slices and top with vegan cheese. Bake another 20 minutes until cheese is melted top with salsa and enjoy and under 400 calories for a huge serving

Speaking as a long time vegan, none of these recipes seem low carb because all plants are mostly carbs.

OP, is there are reason why you are trying to eat low carb on what is traditionally a high carb diet?

By low carb, do you really just mean trying to eat fewer grains?
If so, then I have ideas.
Any pasta recipe w/ zoodles, or spaghetti squash
Veggie stir fry (w/o rice)
Cottage cheese bake (yum!)
Any indian curry recipes
Red lentil dal
Barley stuffed peppers
Palak Paneer
Pizza with lots of veggies and homemade crust (greek yogurt + flour)

I used to eat a lot of products based on gluten and other vegetable protein. To reduce eating processed foods, now I just stick with natural options. I add 100 gms of cooked farro or cooked quinoa to all my salads. I can easily make a very filling meal for about 400 calories using these combinations.

My new fav is dry pinto beans (cooked with garlic powder and chili powder), instant brown rice, and mild taco sauce. I also eat instant oatmeal with pepitas, turmeric, flax seed, and hummus. And seasoned tofu and bell pepper sandwiches on Angelic low sodium 7 sprouted grain bread.

zebasschick wrote: »

sorry to hear you're tired of quorn products. they have some tasty stuff. have you tried using quorn grounds, onions, a little parmesan cheese and the seasoning of your choice to make stuffed bell peppers? you can add a little quinoa or rice to the mixture and still keep it pretty low carb.

how about egg white omelettes? i like mine with spinach, mushrooms and a sprinkling of extra sharp cheddar over the top. cooked on non-stick with a little olive oil - the olive taste makes things even tastier. i suppose this would also work with egg beaters or egg substitute of your choice.

i've also discovered that although i don't like cauliflower, if you rice it and cook it to 180f, a lot of the moisture evaporates and you can simmer it in a wide variety of sauces so you can't taste the cauliflower. sometimes i add extra firm tofu after cooking it in a vinegary sauce. yum!

i actually break down an entire cauliflower, run it through the food processor, cook all of it to 180f in the microwave, cool, cover and put in the fridge. that way, it's ready to eat in seconds any time with favorite dressings or sauces including pasta sauce or mushroom sauce or just pour some light salad dressing on it, add some pieces or red bell pepper and eat.

Parmesan is always non vegetarian. It always contains animal rennet. Some hard goat cheeses work as an OK substitute.

BuddhaBunnyFTW wrote: »

My new fav is dry pinto beans (cooked with garlic powder and chili powder), instant brown rice, and mild taco sauce. I also eat instant oatmeal with pepitas, turmeric, flax seed, and hummus. And seasoned tofu and bell pepper sandwiches on Angelic low sodium 7 sprouted grain bread.

Love pinto beans!

my lunch today:) half a head of broccoli, chickpeas mashed with vegan mayonnaise (u can use normal mayo, hummus, tahini, avocado), shallots, tomatoes, nutritional yeast, salt, pepper and sprouted alfalfa