Having digestive problems? These easy vegan low FODMAP recipes are designed to reduce IBS symptoms without compromising on taste! Find delicious mains, breakfast and dessert ideas.
If you’ve been dealing with excessive bloating and consulted a Dietitian, you might have been advised to follow a low FODMAP diet. Does that mean you cannot stick to eating only plant-based foods?
Not at all! Even though some vegetables and fruits are off the table, you can still follow a plant-based diet while enjoying tasty vegan low FODMAP recipes!
From veggie bowls to overnight oats, creamy pasta dishes, burgers, chocolatey brownies or low FODMAP hummus wraps, this recipe collection can take the pain out of your dietary protocol!
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What is Low FODMAP?
As explained by Monash University, the term FODMAP refers to a group of sugars that are not completely digested or absorbed in our intestines. When they pass through our intestines, they are fermented by gut bacteria — producing gas and attracting water.
In people with IBS and sensitive guts, this stretching of the intestinal wall can result in sensations of pain and discomfort.
FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. These short-chain carbohydrates are found in a wide range of foods and most people eat them every day without issue.
Through careful laboratory analysis, experts were able to measure the FODMAP content of individual foods and Registered Dietitians can use this data to put you on a vegan low FODMAP diet for 2-6 weeks, followed by a reintroduction phase.
Because we’ve witnessed too many people abandoning their plant-based diet due to digestive issues or restrictive protocols like a low FODMAP diet, we wanted to exemplify that it’s possible to stick to vegan low FODMAP foods while healing your body.
These Vegan Low FODMAP Fruit Crumble Bars are easy to make, filled with fiber-rich whole grains, juicy fruit — a great snack or quick breakfast on the go. The key here is to wait until they’re chilled to cut them properly or just serve them warm with a scoop of non-dairy ice cream!
Secretly packed with shredded zucchini, these chocolate oats can be served warm or just put in the fridge for a quick overnight oat breakfast! Top with low FODMAP nuts like walnuts or pecans and some fruit like banana or blueberries.
This colorful 5-ingredient smoothie features bright lemon juice, creamy coconut milk and salty celery stalks! Thanks to the blending process, this smoothie can be easier on your digestion and can be modified to your liking.
Super simple to make and deliciously carby! These vegan low FODMAP pancakes are gluten-free, sugar-free and oil-free yet totally satisfying. Made in a blender, you can top them with vegan chocolate chips, nuts, blueberries or syrup!
If you have time for a little meal prep, make this 5-ingredient almond butter granola! Refined sugar-free and vegan, it’s the perfect quick and crunchy breakfast option that can be enjoyed with almond milk and strawberries in the morning.
These streusel-topped, bakery-style low-FODMAP blueberry muffins are made with IBS-friendly vegan ingredients. Fluffy, delicious and easy on your sensitive digestive system, they are perfect for a grab-and-go breakfast or vegan snack!
Going lower on the fruit for your smoothies is a great low FODMAP tip because these specific carbs can stack up over the course of the day! This green smoothie is made with spinach, pineapple, almond milk and strawberries — all in reasonable amounts so you won’t run into trouble.
This delicious breakfast recipe goes against the misconception that you need to avoid all grains on a low FODMAP diet! It’s super well-rounded with starchy oats, creamy almond butter, fresh fruit and sweet maple syrup.
This 30-minute plant-based lunch or dinner is made with spiralized carrots, chickpeas, kale and avocado. A colorful and nutritious quinoa veggie bowl that’s easy to make and endlessly customizable! Budget-friendly and perfect for meal prep, too.
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 a fruity sauce. Swap the soy yogurt in the sauce and use almond yogurt or coconut yogurt instead to make them super low FODMAP!
These delicious vegan low FODMAP adobo tempeh meatballs with chipotle cream sauce are super flavor-packed and gluten-free! Serve them over rice, gluten-free pasta or veggies for a healthy plant-based meal.
Ready for a delicious 30-minute dinner recipe that’s easier on your digestion? This vegan low FODMAP vegetable stir fry is made with broccoli, bell pepper, parsnip, carrot, ginger and a flavorful wasabi-tahini sauce. Serve over brown rice and enjoy!
This low fodmap veggie burger is simple to make, loaded with nutritious ingredients and easy to digest. Plus, it’s super flavorful with a nice meaty texture and consistency! You can also grill these vegan burgers to enhance their already rich flavor and taste even more.
Completely dairy-free and vegan, these super cheesy and creamy mashed potatoes are made with garlic-infused olive oil, almond milk and nutritional yeast which makes them really FODMAP-friendly! Try with some steamed veg and baked tofu for a delicious and quick dinner.
Slathered in creamy roasted carrot-tomato sauce, this vegan low FODMAP pasta recipe is a real crowd-pleaser! It’s a lightened-up version of penne alla vodka and made without any added cream while still being super flavorful.
Using only a small amount of canned, drained chickpeas in the hummus makes these easy vegan wraps low FODMAP and it’s one of our favorite portable lunch ideas! Combining veggies like lettuce, tomatoes, carrots and cucumber in a gluten-free tortilla, it couldn’t be easier to make.
This fresh and flavorful curry is a celebration of the Kabocha “Japanese” pumpkin, which is FODMAP free according to Monash University. This means the portion size can be really generous which is always good news to us! Try this creamy and satisfying dinner idea.
This vegan spinach mandarin orange salad is served with almond slivers and tossed in a quick Dijon vinaigrette for an easy spring side dish. It keeps well for 2-3 days in the fridge when stored without the dressing, allowing for a quick lunch to go!
This vegan baked zucchini and squash is a delicious summer vegetable side dish made with tomato sauce, zucchini, yellow squash and fresh herbs. Just pop some tofu or sliced potato in the oven while baking your veggies and you have yourself a delicious vegan low FODMAP meal!
Here’s how you can still have your tasty legumes on a vegan low FODMAP diet! Each serving of this fruity veggie soup contains just the allowed amount of white butter beans and is loaded with flavor thanks to rosemary, thyme and smoked paprika.
Puffy, golden brown and crispy chipotle home fries made without oil! Luckily, you can still have delicious potatoes on a vegan low FODMAP diet. Baked to perfection, enjoy them with a homemade dipping sauce or a simple side salad!
These crowd-pleasing fudgy brownies are easily made vegan by using flax eggs instead of eggs and are so delicious that you can enjoy them with your whole family! Loaded with creamy nut butter, coconut flour and cocoa powder, they are perfectly sweet and super chocolatey.
Flavorful, indulging and super yummy, these vegan Magnum ice creams are simple to make and entirely low FODMAP! Made with only a few ingredients like banana, coconut yogurt and dairy-free chocolate, they are healthier than the original yet just as good.
This delicious low FODMAP dip is made using simple low FODMAP friendly ingredients like carrots and zucchini to create smooth and creamy bean-free hummus! Add it to sandwiches, wraps or enjoy with some crispy tortilla chips (recipe below).
If you’re into salty, savory snacks but aren’t keen on their fat content, you need to meet our oven-baked oil-free tortilla chips. Perfectly crispy and endlessly customizable, they are made within 15 minutes and satisfy any craving!
This vegan strawberry crumble couldn’t be easier or more delicious! Made without refined sugar, grains or dairy, it’s a healthy summer dessert that will make everyone happy. Try it with a scoop of coconut milk ice cream!
If you love key lime pie, you need to make this low FODMAP raw cheesecake version! No sugar overload, no gluten or dairy — just straight-up deliciousness made with mixed nuts, banana, lime, vanilla and maple syrup.
In need of some easy and tasty vegan low FODMAP recipes? Using an official list of low FODMAP foods, you can create delicious vegan bowls that never get boring. Here’s our go-to lunch or dinner recipe for you!
Low FODMAP Dinner Bowl
½ cup quinoa, dry (85 g)
2 oz chickpeas, canned & drained (56 g)
2 oz mixed greens, chopped (56 g)
1 carrot, spiralized
½ orange, peeled & sliced
½ avocado, sliced
1 oz walnuts, crushed & lightly toasted (30 g)
Fresh parsley, chopped
3 tbsp lemon juice
3 tbsp olive oil
½ tsp oregano, dried
Baked firm tofu
Vegan cheese shreds
Cook the quinoa in a medium-sized pot following the instructions on the package. Once it has absorbed all of the water, fluff with a fork and set aside.
Meanwhile, prepare the rest of the ingredients for your vegan bowl. Wash and chop all components and spiralize or slice your carrots.
Whisk together the ingredients for the dressing, then assemble your bowls and add the dressing along with any other toppings you like!
Any leftovers can be stored separately in the fridge for 3-4 days.
Ingredients like chickpeas and avocado have been calculated and used in low FODMAP-approved quantities.
If you know you react to any of the ingredients listed, be sure to swap it for something similar or omit it entirely.
Suggested swaps include buckwheat, millet or brown rice instead of quinoa, kale instead of mixed greens, pumpkin or sunflower seeds instead of walnuts and cilantro or basil instead of parsley.
Nutritional values have automatically been calculated without any optional add-ins.
Find more easy and delicious vegan low FODMAP 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.