Rice is one of the staple foods on a low-fat vegan diet — it’s tasty, filling, versatile and cheap! You can use it for Asian, Mexican or Italian recipes, such as this easy one-pot pea and mushroom risotto.
No oil, no dairy, no problem — this 30-minute weeknight dinner is perfectly creamy, comforting and healthy at the same time. Use your favorite seasonal veggies to make this dish!
Who doesn’t love a colorful, portable lunch? Our meal prep-friendly plant-based wraps are the perfect grab-and-go meal, made with crunchy collard greens, millet, roasted veggies and satiating chickpeas.
Instead of using flour tortillas as a vehicle for your veggies, you can turn things around and use collard greens with some starchy goodness inside!
Heavenly roasted sweet potato cubes, satiating lima beans and crunchy fresh veggies on a bed of greens — that’s how you make a kickass high carb low-fat vegan salad bowl!
While this recipe features lots of vegetables, we included enough satiating high carb whole starch foods in the form of beans and sweet potatoes, rounding up the flavor with some sweet mustard dressing made with dates.
Best prepared when Summer veggies are in season, this colorful high-carb low-fat dinner can be made in the oven or as a simplified stovetop version.
It’s nutritious, low in calories and loaded with fresh aromatic herbs. If you’re looking for a fun-to-make vegan recipe that is sure to impress your guests, this is it! Serve with herbed millet or rice.
Whether it’s a hot Summer day, picnic or potluck time or you just want to meal prep a few days in advance, this Mediterranean pasta salad ticks all of the boxes.
Loaded with color, flavor and nutrients, this crowd-pleasing and scrumptious vegan pasta salad features cucumber, tomatoes, bell pepper, chickpeas, quinoa, artichokes, olives and a creamy vegan yogurt dressing.
Make these baked vegetable chips for a fun and oil-free family-friendly treat! This easy recipe is customizable, flavorful and perfect for your favorite dipping sauces like ranch, sour cream or ketchup.
Make these easy low-fat vegan recipes for the whole family or during meal prep! Find quick weeknight meals, portable lunch ideas and filling breakfast recipes in this collection. The following Indian curried potato and cauliflower Aloo Gobi is ready in under an hour, super flavorful and perfect for meal prep.
1 lb potatoes (450 g), cubed
2 cups cauliflower (210 g), chopped into small florets
Preheat your oven to 400° F (200° C) and line a large baking sheet with parchment paper.
Arrange cubed potatoes and cauliflower on the prepared baking sheet in a singer layer and season with salt and pepper to taste. Place them into the oven and roast for around 15 minutes, until the potatoes and cauliflower are slightly tender. It’s okay if they aren’t all done yet – they will finish cooking on the stovetop.
Add onion, garlic, and ginger with a splash of water to a medium pot and place over medium heat. Cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes.
Add cumin, curry powder, turmeric, red pepper flakes, and smoked paprika. Cook and stir for 1-2 more minutes, until the spices become fragrant.
Add the canned tomatoes, roasted potatoes and cauliflower as well as more water so that everything is covered in liquid.
Cover with a lid and cook for 10 minutes until the potatoes and cauliflower are fork-tender.
Remove from heat, divide between serving bowls and garnish with fresh cilantro and a dollop of vegan yogurt.
This Aloo Gobi can be enjoyed on its own or alongside some rice, green salad or freshly baked bread!
For a creamier version, add some coconut milk towards the end of the cooking process.
If you don’t have an oven (or don’t want to use it), you can just cook the potatoes and cauliflower in the pot alongside the spices for the additional 15 minutes they would take in the oven.
Find more high-carb low-fat vegan recipes in the article above and on our website!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.