Low Carb Vegetarian Recipes

This tasty, spicy soup is perfect during those cold winter days... crunch some tortilla chips in each bowl after served for added yum!

homemade energy bars with low sugar, a good amount of fiber, protein, and healthy fats.

Each of these low-carbohydrate patties has about 1 1/4 effective carbs, and they are delicious. Use stevia in making them if possible, because it has zero carbs and is an all-natural sugar substitute. You may want to make a double or triple batch of these. If you have leftover patties, freeze them for another day.

This is a low carb, vegetarian alternative to a traditional English shepherds pie recipe, that usually contains lots of fatty meats, starchy vegetables, and too much cheese. One serving of that can really weigh a person down, having upwards of 500 calories per serving, but not with my switch.

This is my secret weapon for taking care of the munchies( you can seriously eat all 12 servings and you'll be getting 500 CAL! TOTAL! But you will be so full you'll fee like bursting WAY before that! This is also a KILLER way to use old vegetables that need to be used..basically any veg can be put in- cabbage is a filler that helps bulk the bisque p- but other than that- broccoli, cauliflower, squash, ANY ( non wet) veg can be used. I wouldn't use tomatoes because they are too liquid...and "IF" you decided to use cucumbers- I would wait until the initial cooked part of the soup has cooled off and been chilled before pureeing the cukes in with the other veggies. You can even used cooked or canned beans like white beans or chickpeas if you want a thicker consistency. ( rinse them well) But other than that - it's all good~ Just remember to adjust your calories for whatever you change...But then again unless you add beans- any calorie count alteration is going to be insignificant! This is also Vegetarian*lacto( but you could sub tofu for the yogurt) ,It's Fat Free, and for a soup VERY low sodium! What's not to like!

Delicious low carb soup to keep you going until lunch

Scott and I created this recipe to use up an abundance of yellow summer squash from our garden. It was intended to provide a meal we can share, despite our differing dietary needs-- he is vegetarian, and I need a low-car, high protein diet as I recover from surgery. This fit the bill perfectly and really satisfies the taste for real lasagna-- while also using up a lot of yellow squash.

This recipe made 3 trays of lasagna -- two of which we cooked in parchment paper so we could put them into ziplock bags to freeze for later.
The pans we used were 8x8 and 2.5 inches deep, 9x7 and 3 inches deep (we recommend these sizes, as the layers have a little room at the top so it doesn't bubble over in the oven) and then a 7x11 pan that was 2 inches deep (too shallow-- was very full and had to baked on a cookie tray to catch the overflow)

You could also do this in a lasagna pan that is larger and deeper, but it might need to cook a bit longer at a lower temperature. Or feel free to cut this recipe in half-- and cook in a 9x13 casserole.

So tasty! Easy and quick to make!

Remember to minus fiber to figure total net carbs!

This bread is "Paleo," meaning its made only with ingredients that humans have ALWAYS eaten since our evolution. Thanks to elenaspantry.com for this recipe!

When you're dying for Mexican Food and need to stay low carb, this soup will fill you up and it's spicy enough to make you happy. Try topping it with sour cream and you'll think you're in a fancy Mexican Restaurant but with lots of protein and vegetables, you're eating healthy.

this is a fairly low carb lasagna

a pasta-free, meat-free version