low carb vegan recipes?

I'm not sure off the top of my head but I know fruits and veggies are low carb :) Try these websites which offer carb smart vegetarian recipes. I'm sure if they're not vegan you can make a few easy substitutions like soy cheese instead of cow milk cheese. Good luck!

http://www.marksdailyapple.com/all-together-now/

http://lowcarbdiets.about.com/od/vegetarian/a/vega...

http://www.lowcarb-recipes.net/recipes/Main-Dish/V...

You can't be vegan and low-carb for any extended period of time. Vegan rely heavily on legumes and grains for their protein sources, which are fairly high in carbohydrates. So are many vegetables and most fruits.

I suppose you could survive on nuts and leaf vegetables for a month, but it would not be healthy and you would not be getting sufficient protein.

I recommend you give up the notion of a low-carb, vegan diet. Just go vegan and see how that makes you feel. Avoid processed foods, white flour and sugar and get your carbs from fruits, whole grains and legumes, and see if you don't feel better than you did on the low-carb diet.

(Actually, I can't really figure out how you are currently eating "low-carb" if you don't like meat, dairy or cheese. Do you just eat eggs, or what? Or are you one of those who doesn't think chicken or fish as "meat"?)

I assume there are no eggs, butter or mayo in your diet since these are animal products.

Sautee spinach in olive oil with a little apple cider vinegar - can't beat it.

Put a couple of basil leaves on a tomato slice and drizzeld a balsamic vinagarette over it.

Try growing your own herbs - it's easy and economical and will help you maintain your diet.

Guacamole - avocado smashed with lemon juice, maybe a little chopped onion, garlic, or tomato, and some cilantro. Use this in place of cheese on steamed vegetables. (Put on AFTER the veggies are in your serving bowl)

Make a vegetable gumbo. Okra, tomatoes, file (a spice), onions - everything but the kitchen sink. The "file" gives it a special flavor. Leave off the rice if you're going low carb, or use something other than white rice.

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Vegetables are naturally low-carb, but the carbohydrates in grains and legumes are complex and don't give a spike in blood sugar. They also have a lot of fiber, which further helps control blood sugar levels. I would suggest including these foods in your diet because they help you to meet requirements for energy, vitamins, minerals, and they are a good source of plant protein. It is recommended that you include at least 6 servings of grains (about 6 slices of whole grain bread or 3 cups of rice or barley/day) and at least 3 servings of legumes (about 1.5 cups/day).

Nuts and seeds are another option for low-carb eating, which you can incorporate into your diet.

Hello,

I understand completely where you're coming from -- I have been careful with my carb consumption for approximately 5 years now, and 9 months ago I tried going vegan and was never able to go back (my body can't handle dairy or red meat anymore, and eggs are questionable).

I have had a lot of people tell me that low-carb diets are unhealthy, and a lot of people say that combining it with veganism is worse. Unfortunately, most of these people don't take into consideration the actual food I'm eating, nor the fact that every person is genetically built to digest food differently. Am I endorsing an atkins-type diet? No. But being conservative in your carb consumption, especially if you come from a family that has genetic physical concerns that could be magnified by increased carbs (such as diabetes, believe it or not), is not a bad thing.

However, if you intend to combine the low-carb diet with veganism, it will be necessary for you to increase your carb count slightly from what most low-carb followers would consume, and eventually it may be necessary to bend or break some rules of veganism.

If you want my advice, as someone who has been living like this for 9 months, I would suggest not limiting your vegetable consumption except in the case of starchy veggies, such as potatoes and corn, if you have not been doing this already. I also would be careful to have a balance of fruit in your life -- too much can give you a sugar overload if you're sensitive to it, but I find that fruit is necessary, and because this type of diet is already so limited, it should not cause you to gain weight, if that is a concern. Berries, in particular, are a good source of low-carb fruit -- my favorites are frozen strawberries and fresh blueberries.

Nuts are a very good source of low-carb protien, though it is important to note that they are high in calories (this is good to note if you begin to gain weight, or if you need an extra boost during the day). I find that peanut butter, in particular, is a versatile ingredient. I, personally, love garbanzo beans, and get a lot of my protein from hummus, plain chickpeas, a chickpea salad that mimicks chicken or tuna salad, and I will be soon using them even in my soups -- they are not too high in carbs, and do provide a lot of protein and feel somewhat starchy. If you're willing to go even higher in carbs, lentils can be used regularly for protein. Most notably, if you decide to stick with the veganism and the low-carb diet, tofu is god. It is low carb, low calorie, high protein, and has a considerable amount of fiber, and it can be used in a variety of different recipes, from stir-fry to fake cheeses and meats to protein smoothies. Also, it can be difficult to go out to eat and find something that is both low-carb and vegan, so at some point you may need to choose which lifestyle matters to you more. If low-carb does, I would also reccomend a serving of chicken or turkey daily -- it's a lean protein that isn't bad for you, if you don't mind the meat.

Some good substitutes to note for cooking: Olive oil can be used to help make almost anything. Both Almond and Soy milk, if you get them unsweetened, are both vegan and low-carb, and come in vanilla and chocolate; the vanilla can be used to replace milk in cooking without causing the mixture to become too sweet. Smart Balance and Earth Balance are both vegan and can be used to replace butter (I prefer the taste of Earth Balance, but both are good). If you're looking for a sweetener, and you're against things like Splenda, I would suggest looking into something called Stevia, if you don't already know what that is. It's completely natural, comes in powdered and liquid form, has no carbs or calories, and won't harm you like artificial sweeteners will. It is, unfortunately, a little bit more pricey, but if you can manage to master it, it should be worth it for the sake of your health. Tofutti also makes a line of fake cream cheese and sour cream that are pretty good if you don't want to make your own, and there are several places that carry vegan cheeses that are made from tofu that are also generally tasty.

If diabetes is a concern for you, I would also suggest looking into what Dr. Bernstein has to say -- he has written several books and has several arguments as to why low carb diets are actually healthy for people with the disease -- including the fact that he used himself as a guinea pig in his research.

If you are looking for recipes, I am actually planning on building a website soon, because I'm tired of arguing with people and fighting to find and modify recipes that I can actually eat. If you are interested, I can re-post to this discussion after I build the site.

I hope I was able to help you some. If you have any other questions that you'd like someone else's advice on, I would be glad to help.

low carb diets aren't healthy. You need fruit and whole grains for enrgy.

Sweet pasta salad-

Make your favorite pasta, add red kidney beans, low-fat ranch dressing. Stir well. Serve cold.

here you'll find lots of vegan recipes

http://www.fatfree.com/cgi-bin/recipes.cgi

http://www.ivu.org/recipes/

For the best answers, search on this site https://smarturl.im/aDHEW

Mexican Chickpea Salad Ingredients 19oz can chickpeas 1 large tomato, chopped 3 whole green onions, sliced OR 1/3 cup diced red onion 1/4 cup finely chopped cilantro (fresh coriander) 2 tbsp vegetable or olive oil 1 tbsp lemon juice 1 tsp cumin 1/4 tsp chili powder 1/4 tsp salt Directions In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt. Rise and drain the chickpeas, and add to the bowl. Add tomatoes, onions and cilantro, and toss until combined. Serve right away or refrigerate for up to 2 days. Serves: 4 * * * * * Vegan Curry Tofu with vegetables Ingredients 1 15oz. package extra firm tofu. 1/2 Vidalia onion. 2 handful baby spinach. 1 teaspoon tumeric. 1 teaspoon coriander. 1 teaspoon cumin. 3 tablespoons olive oil. 1/8 cup of water or as much as needed. dash of garlic powder. salt and pepper to taste. Salad Ingredients 2 cups green beans. 1 large tomato. 1 ripe avocado. Salad Instructions 1. steam green beans in steamer or place in boiling water for 4 minutes, covered. 2. slice tomato into discs. 3. peel and slice avocado. Instructions 1. Dice onions. 2. Cut tofu in cubes or as desired. 3. Heat olive oil in skillet over medium heat. 4. Add onions to skillet. 5. When onions are tender, add tofu. 6. Add spinach and cook until tender. 7. Add water, salt, pepper and other seasonings. 8. Reduce heat and allow to simmer until cooked thoroughly. 9. Let it cool for 5 minutes before serving steamed vegetables, tomato and avocado. * * * * * Soup Ingredients 2 Tablespoons Olive Oil 1 Cup Chopped Onions (1 Large Size) 2 Cups Coarsely Chopped Zucchini (3 Medium Size) 1 Cup Coarsely Chopped Red Pepper (1 Medium Size) 1 Cup Coarsely Chopped Yellow Pepper (1 Medium Size) 2 Cups Chopped Ripe Tomatoes (3 Medium Size) 2 Garlic Cloves, Crushed 1/2 Teaspoon Fennel Seeds (Optional) Salt and Pepper To taste 3-4 Cups Water or Homemade Vegetable Broth Procedure In a big pot, heat the oil and fry the chopped onions with a pinch of salt. Once the onions are transparent, add the zucchini and peppers; salt it a little. Fry it for another 2 minutes. Now add the tomatoes, crushed garlic and fennel seeds (if using). Add some more salt, pepper and water/vegetable broth. Simmer for 15-20 minutes or until the vegetables are tender. Use an immersion blender to puree the soup to desired consistency. Bring the soup back to heat for another minute or two and serve it hot. Taste and season accordingly. * * * * * Roasted Cauliflower/Tofu Curry Recipe Ingredients Extra Firm Tofu (I Used Low Fat), Cut Into Big Cubes 350 Gm Pack Medium Size Cauliflower Cut Into 1 1/2 Inch Pieces 1/2 Cup Olive Oil 2 Teaspoons Curry Powder 2 Tablespoons Or As Per Taste Ground Cumin 1 Teaspoon Salt 1 Teaspoon Or As Per Taste Thinly Sliced Lengthwise Large Size Onion 1 Non Stick Cooking Spray As Needed Procedure Preheat oven to 450F for 15 minutes. While the oven is preheating: prep the tofu. Cut the block of tube into half horizontally. Wrap each piece of tofu with several paper towels and place some weight on it (canned chickpeas etc) to remove the excess water. Leave it wrapped for at least 10 minutes. Then cut the tofu into big cubes and prep the cauliflower. Wash it and cut it into 1 1/2 inch pieces. On medium-high heat warm a nonstick skillet. Add the 2 teaspoons of olive oil, spices and salt; swirl skillet to combine. Add onions and cooking, stirring often, until onions are wilted and browned, about 8 to 9 minutes. Spray a big baking sheet with nonstick cooking spray. To that add the cleaned cauliflower, pressed tofu and the spiced onion mixture. Mix it with a wooden spoon to coat thoroughly. Spread mixture on the sheet in an even layer. Roast it about 25-35 minutes, stirring 3 times, until cauliflower and tofu are golden brown. If you like it lightly charred, set the oven at broil and leave it for extra 3-5 minutes. Serve over cooked brown rice or with rotis, naans (Indian flat breads). Or fill it in a pita bread.