Looking for some of the best low-carb vegetarian recipes or meal ideas? With regards to vegetarian meals, it is significant not to make them too carb-weighty. The key is to top off on the supplement heavy carbs, like beans, lentils, and vegetables, along with protein to give a more adjusted dinner that will save you more full for longer.
We’ve got you covered with delicious vegetarian low-carb recipes:
Courgette Egg Cups: If you are looking for vegetarian low-carb recipes then this can help you in maintaining your diet for fitness.
INGREDIENTS:
- Cooking spray, for pan
- 2 courgettes, peeled into strips
- 115 g ham, chopped
- 50 g cherry tomatoes, quartered
- 8 eggs
- 120 ml double cream
- Salt
- Freshly ground black pepper
- 1/2 tsp. dried oregano
- Pinch chili flakes
- 100 g grated cheddar
DIRECTIONS:
- Preheat the oven to 200°C (180ºC fan) and grease a muffin tin with cooking spray.
- Line the inside and bottom of the muffin tin with courgette strips, to form a crust.
- Sprinkle ham and cherry tomatoes inside each crust.
- In a medium bowl whisk together eggs, cream, oregano, and chili flakes.
- Season with salt and pepper.
- Pour egg mixture over ham and tomatoes then top with cheese.
- Bake until eggs are set, 30 minutes.
Butternut Squash Spaghetti: If you are looking for an alternative to pasta and you want your food to be as low on carbs as it gets. Then Butternut Squash Spaghetti is the best option for you.
INGREDIENTS:
- 450 g butternut squash noodles
- 2 tbsp. extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Pinch crushed chili flakes
- Freshly grated Parmesan, for serving
DIRECTIONS:
- Preheat the oven to 220°C (200ºC fan).
- Place noodles on a large baking tray and toss with oil, salt, pepper, and a pinch of chili flakes.
- Roast until tender and golden in spots, 10 minutes.
- Serve noodles warm with Parmesan.
Caprese Courgette: Are you a fitness freak and do you want to cut out the unnecessary carbs from your diet plan? then this Caprese Courgette recipe must be on your diet list for low carbs.
INGREDIENTS:
- 4 large courgette
- 2 tbsp. extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 400 g cherry tomatoes, halved
- 100 g mozzarella balls (Quartered if large)
- Fresh basil leaves
- 2 tbsp. balsamic vinegar
DIRECTIONS:
- Create courgette noodles out of courgette with the help of a spiralizer.
- Add the courgette to a large bowl, and toss with olive oil.
- Season with salt and pepper.
- Let marinate for 15 minutes.
- Add tomatoes, mozzarella, and basil to courgette and toss until combined.
- Drizzle with balsamic and serve.
Courgette Lasagne Roll-Ups: It is the prettiest pasta dish you will ever see but this low-carb recipe takes some time and patience.
INGREDIENTS:
- 6 large courgettes
- 450 g ricotta
- 75 g freshly grated Parmesan
- 2 large eggs
- 1/2 tsp. garlic powder
- Salt
- Freshly ground black pepper
- 225 g marinara
- 100 g grated mozzarella
DIRECTIONS:
- Preheat the oven to 200°C (180ºC fan).
- Slice courgette lengthwise into thick strips.
- Place strips on a paper towel-lined baking tray to drain.
- Make ricotta mixture: In a small bowl by combining ricotta, 50g Parmesan, eggs, and garlic powder.
- Season with salt and pepper.
- Spread a thin layer of marinara onto the bottom of the baking dish.
- Spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella on each slice of courgette.
- Roll up and place in the baking dish, packed together tightly.
- Sprinkle it with the remaining Parmesan.
- Bake until the courgette is tender and the cheese is melty, 20 minutes.
Parmesan Brussels Sprouts Salad: This is one of the low-carb vegetarian recipes that can be prepared in a few minutes. The ingredients can be found in every household.
INGREDIENTS:
- 5 tbsp. extra-virgin olive oil
- 5 tbsp. lemon juice
- 5 g freshly chopped parsley
- Salt
- Freshly ground black pepper
- 900 g Brussels sprouts, halved and thinly sliced
- 50 g chopped toasted almonds
- 85 g pomegranate seeds
- Shaved Parmesan, for serving
DIRECTIONS:
- In a medium bowl, whisk olive oil, lemon juice, and parsley.
- Add 2 teaspoons salt, and 1 teaspoon pepper until combined.
- Add Brussels sprouts and toss until completely coated.
- Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
- Fold in almonds and pomegranate seeds.
- Garnish with shaved Parmesan before serving.
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