Delicious with a fruity raspberry filling and perfect oat crumble, these little bars are great to make ahead of time for breakfast or snacking! Sweet, soft and chewy, they are a hit with the whole family.
Bursting with color, flavor and texture, these 30-minute Buddha bowls have serious potential to become your go-to weeknight dinner. Reduce the amount of black beans to make this recipe lower in protein if wanted and enjoy the combination of fresh salsa, guacamole, rice and more!
If you’re looking for a summer-approved no-bake dessert, make mini fruit tarts! With an almond and oat crust and delicious silky coconut custard, they taste heavenly and can be decorated to your liking.
20+ Filling Low-Protein Recipes (Breakfast to Dinner)
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
If you need to watch your protein intake, try these flavorful low-protein recipes! You’ll love these picks from breakfast to dinner and dessert. The following pasta marinara is a beginner-friendly recipe the whole family will love!
12 oz dry pasta (340 g)
4 tablespoons olive oil
1 cup onion, chopped (140 g)
2 zucchini, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1 28-oz can crushed tomatoes (800 g)
2 tablespoons tomato paste
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 cups fresh spinach (60 g)
Salt and pepper to taste
Basil, to garnish
Place a large pan over medium heat and add olive oil and onion. Cook for 3-5 minutes, stirring occasionally.
Add vegetables and spices. Cook for 8 minutes or until everything has softened a bit, then stir in tomato paste and crushed tomatoes.
Mix until well combined and bring to a simmer. Let the sauce cook for 10 minutes.
Meanwhile, cook pasta according to package directions. Once done, drain.
Just before the marinara sauce is done cooking, stir in spinach and some basil leaves. Adjust to taste preferences, then divide pasta and sauce between serving dishes and enjoy!
Feel free to add other veggies to the sauce.
Top with nutritional yeast or vegan cheese shreds if wanted!
Find 20+ more low-protein recipes in the article above.
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.