10+ Low Carb Vegetarian Recipes Dinner for a Healthy Meal Choice

If you’re looking to enjoy delicious meals while keeping your carbohydrate intake low, you’ve come to the right place. Low-carb vegetarian recipes for dinner are a great way to eat healthy without sacrificing flavor. Whether you follow a specific diet or just want to incorporate more plant-based meals, these recipes can satisfy your cravings.

Exploring low-carb vegetarian options not only helps with health goals but also encourages creativity in the kitchen. With a variety of ingredients available, you can whip up satisfying dishes that everyone will love.

Zucchini Noodles with Basil Pesto

Zucchini noodles, or “zoodles,” make a great low-carb base for any meal. They are light, refreshing, and easy to prepare. Pair them with basil pesto for a delicious vegetarian dinner.

Start by spiralizing fresh zucchini. You can use a spiralizer or even a vegetable peeler. This creates thin, noodle-like strands.

Next, prepare the pesto. You can either buy store-bought pesto or make your own using fresh basil, garlic, olive oil, and nuts like cashews or pine nuts.

To cook the zoodles, heat a little olive oil in a pan over medium heat. Add the zoodles and toss them for about 3-5 minutes. You want them warm but not overcooked, so they stay crisp.

Combine the zucchini noodles with your pesto, mixing well. You can add cherry tomatoes or Parmesan cheese for extra flavor.

Ingredients

• 4 medium zucchinis
• 1 cup basil pesto
• 1/4 cup Parmesan cheese (optional)
• 2 tbsp olive oil
• 1/2 cup cherry tomatoes (optional)

Cooking Instructions

1. Spiralize the zucchini into noodles.
2. Heat olive oil in a pan over medium heat (about 350°F or 175°C).
3. Add zucchini noodles and toss for 3-5 minutes.
4. Remove from heat and mix in the pesto.
5. Serve with cherry tomatoes and Parmesan cheese if desired.

2) Cauliflower Rice Stir Fry

Cauliflower rice stir fry is a tasty and easy dish to make. It’s low in carbs and packed with flavor. You can use frozen cauliflower rice or make your own by grating fresh cauliflower.

For a colorful stir fry, choose a mix of your favorite vegetables. Broccoli, carrots, and bell peppers all work well. You can also add tofu for protein if you like.

Just stir fry everything in a bit of oil and season with soy sauce or other spices. It takes about 20 minutes from start to finish.

Ingredients

• 1 bag frozen cauliflower rice
• 2 cups mixed vegetables (like broccoli, carrots, and bell peppers)
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• Optional: Tofu or your choice of protein

Cooking Instructions

1. Heat the vegetable oil in a large skillet over medium heat (about 350°F/175°C).
2. Add the frozen cauliflower rice and mixed vegetables.
3. Cook for about 5-7 minutes, stirring occasionally.
4. Stir in the soy sauce.
5. If using, add tofu and cook for another 5 minutes.

3) Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa are a delicious and healthy option for dinner. They are colorful and make a great presentation on your table.

To start, use bell peppers in vibrant colors like red or yellow. These peppers are hollowed out and filled with a tasty mix of quinoa, black beans, tomatoes, and spices.

The quinoa provides a good source of protein and fiber, while the beans add extra texture and flavor. You can add cheese on top for a delicious finish.

This dish is low in carbs and packs a lot of nutrients. Plus, it’s simple to make and perfect for meal prep.

Ingredients

• 4 bell peppers
• 1 cup cooked quinoa
• 1 can black beans, drained
• 1 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 cup shredded cheese (optional)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix quinoa, black beans, tomatoes, and chili powder.
4. Stuff the peppers with the mixture.
5. Place in a baking dish and top with cheese if desired.
6. Bake for 25-30 minutes, until peppers are tender.

4) Eggplant Rollatini

Eggplant Rollatini is a tasty low-carb vegetarian dish. You will love how this recipe uses eggplant as a wrap instead of pasta. It’s filled with creamy ricotta and spinach, making it both healthy and delicious.

To start, slice your eggplant thinly and sprinkle with salt. This helps to draw out the moisture. After letting it sit, pat the slices dry. Then, dip them in egg and a low-carb coating before baking until golden.

Next, mix your ricotta cheese with spinach and seasonings. Spread the mixture onto one end of each eggplant slice. Roll them up tightly and place in a baking dish with marinara sauce.

Top with mozzarella cheese and bake. The result is a warm, cheesy, and satisfying dinner that everyone will enjoy.

Ingredients

• 1 large eggplant
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• Low-carb coating (almond flour or similar)
• Marinara sauce
• Mozzarella cheese, shredded

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant and sprinkle with salt. Let sit for 15 minutes.
3. Pat slices dry and dip them in beaten egg.
4. Coat with low-carb mixture and bake for 20 minutes.
5. Mix ricotta and spinach.
6. Spread the mixture on eggplant slices and roll them up.
7. Place in a baking dish with marinara sauce.
8. Top with mozzarella cheese and bake for 25 minutes. Enjoy your meal!

5) Spinach and Ricotta Stuffed Mushrooms

Spinach and ricotta stuffed mushrooms are a tasty and healthy option for dinner. These mushrooms make a great low-carb vegetarian dish that’s full of flavor.

You start by mixing fresh spinach with creamy ricotta cheese and a bit of garlic. This filling is savory and satisfying. Choose large portobello mushrooms for the best texture.

Once you prepare the filling, stuff each mushroom cap generously. Place them on a baking sheet and bake them in the oven.

They cook best at 400°F (200°C) for about 20 minutes, until they are tender and golden. These stuffed mushrooms can be served as a main dish or an appetizer.

Ingredients

• Large portobello mushrooms
• Fresh spinach
• Ricotta cheese
• Garlic
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Clean the mushrooms and remove the stems.
3. Sauté garlic and spinach in olive oil until wilted.
4. Mix spinach with ricotta, salt, and pepper.
5. Stuff each mushroom with the filling.
6. Bake for 20 minutes until golden.

6) Portobello Mushroom Tacos

Portobello mushroom tacos are a delicious and satisfying meal. They are packed with flavor and are low in carbs. You can whip these up quickly for a busy weeknight dinner.

Start by marinating the portobello mushrooms in a mixture of olive oil, soy sauce, and spices. You can use chili powder and garlic powder for extra flavor.

Once the mushrooms are ready, sauté them until they are tender. Serve them in taco shells or lettuce wraps for a low-carb option. Top with fresh ingredients like salsa, avocado, or cilantro for added taste.

These tacos are not only easy to make but also great for anyone looking for a vegetarian dinner that fits into a low-carb diet.

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Taco shells or lettuce leaves
• Optional toppings: salsa, avocado, cilantro

Cooking Instructions

1. Preheat your skillet over medium heat (350°F / 175°C).
2. Mix olive oil, soy sauce, chili powder, and garlic powder.
3. Marinate portobello mushrooms in the mixture for 15 minutes.
4. Sauté mushrooms in the skillet until tender, about 5-7 minutes.
5. Serve in taco shells or lettuce wraps with your choice of toppings.

7) Keto Avocado Salad

A keto avocado salad can be a refreshing and healthy dish for dinner. You can enjoy its creamy texture while sticking to your low-carb plan. This salad is simple to make and full of flavor.

Start with ripe avocados and chop them into cubes. Add diced tomatoes, cucumbers, and red onions for a colorful mix. You can also throw in some cooked shrimp or grilled chicken for extra protein.

For the dressing, mix olive oil, lemon juice, salt, and pepper. Drizzle this over your salad for a zesty kick. Toss everything gently to combine. Serve chilled for the best taste.

Ingredients

• 2 ripe avocados
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/4 cup diced red onion
• 1 cup cooked shrimp or grilled chicken (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Chop the avocados and place them in a bowl.
2. Add tomatoes, cucumber, and red onion.
3. If using, add cooked shrimp or chicken.
4. In a small bowl, mix olive oil, lemon juice, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently.
6. Serve chilled.

8) Spaghetti Squash with Marinara

Spaghetti squash with marinara is a tasty, low-carb dish you can enjoy for dinner. This recipe is simple and doesn’t require many ingredients, making it perfect for a busy weeknight.

To start, roast the spaghetti squash until it’s tender. When it’s done, scrape the inside with a fork to create noodle-like strands. This gives you a fun and healthy base for the marinara sauce.

Next, heat up your favorite marinara sauce and mix it with the squash. You can add some cheese or herbs for extra flavor. This dish is not only nutritious but also filling and satisfying.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated cheese (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle olive oil, salt, and pepper on the squash.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes.
5. Once cooked, scrape out the flesh with a fork.
6. Heat marinara sauce in a pan and mix it with the spaghetti squash.
7. Serve hot, adding cheese if desired.

9) Vegetable Curry with Coconut Milk

Vegetable curry with coconut milk is a delightful dish that is both hearty and low in carbs. You can mix various vegetables to suit your taste. Popular choices include carrots, bell peppers, and spinach.

Coconut milk adds creaminess and a rich flavor that enhances the overall dish. It pairs perfectly with spices like cumin and turmeric. Cooking this dish is easy and quick, making it great for busy weeknights.

To serve, enjoy it on its own or with cauliflower rice for a complete meal.

Ingredients

• 1 can (400 ml) coconut milk
• 2 cups vegetable stock
• 2 cups mixed vegetables (carrots, bell peppers, spinach)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper to taste

Cooking Instructions

1. Heat a pot over medium heat.
2. Add oil and sauté the onion until soft.
3. Add garlic and spices, cooking until fragrant.
4. Stir in the mixed vegetables and cook for a few minutes.
5. Pour in the coconut milk and vegetable stock.
6. Simmer for 15-20 minutes, until the veggies are tender.
7. Season with salt and pepper. Enjoy!

10) Broccoli Cheddar Soup

Broccoli Cheddar Soup is a comforting dish that fits perfectly into a low-carb vegetarian meal plan. It’s creamy, cheesy, and packed with nutrients from the broccoli. This soup is not only delicious but also easy to make.

You can whip it up quickly using fresh or frozen broccoli. Cream cheese and shredded cheddar give it that rich texture you’ll love. This savory soup can be your main dish or a warm side.

You’ll want to make this on a chilly night. It warms you up and fills you up without the carbs. Garnish with extra cheese or some herbs for added flavor.

Ingredients

• 2 cups broccoli (fresh or frozen)
• 1 small onion, diced
• 4 oz cream cheese
• 2 cups vegetable broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Cooking Instructions

1. In a pot, sauté the diced onion until soft.

2. Add broccoli and vegetable broth. Cook until broccoli is tender.

3. Stir in cream cheese until melted.

4. Blend the mixture until smooth.

5. Add shredded cheddar and mix until melted.

6. Season with salt and pepper to taste.

7. Enjoy!