18 Delicious Low Calorie Vegan Recipes Healthy

Diving into a plant-based lifestyle doesn’t mean sacrificing flavor or spending hours in the kitchen! Our roundup of 18 Delicious Low Calorie Vegan Recipes is here to prove just that. From quick weeknight dinners to cozy comfort foods, each dish is packed with nutrients and taste to keep your meals exciting and your body happy. Ready to transform your cooking? Let’s get started on these healthy, hearty favorites!

Spicy Black Bean Soup

Just when you thought your pantry staples couldn’t get any more exciting, along comes this Spicy Black Bean Soup to prove you wrong. Packed with bold flavors and a kick that’ll wake up your taste buds, this soup is the culinary equivalent of a friendly slap on the back.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Drain and rinse the soaked black beans. Set aside.
2. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
3. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.
5. Sprinkle in the ground cumin and smoked paprika, stirring to coat the vegetables evenly.
6. Pour in the vegetable broth and add the drained black beans. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beans are tender.
8. Stir in the apple cider vinegar, sea salt, and freshly ground black pepper. Adjust seasoning if necessary.
9. Using an immersion blender, partially puree the soup to thicken, leaving some beans whole for texture.
10. Ladle the soup into bowls and garnish with chopped fresh cilantro and diced avocado. Serve with lime wedges on the side.

With its velvety texture and a spicy kick that’s balanced by the creamy avocado, this soup is a bowl of comfort with a twist. Try serving it with a side of crispy tortilla strips for an added crunch that’ll make every spoonful a delight.

Quinoa and Avocado Salad

Zesty and vibrant, this Quinoa and Avocado Salad is the culinary equivalent of a high-five—energizing, satisfying, and downright delightful. Packed with nutrients and bursting with flavors, it’s the perfect dish to jazz up your meal prep or impress at your next potluck.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 ripe avocado, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed and quinoa is fluffy.
3. Transfer cooked quinoa to a large bowl and let cool to room temperature, about 10 minutes.
4. In a small bowl, whisk together olive oil, lime juice, sea salt, and black pepper to create the dressing.
5. Add diced avocado, cherry tomatoes, red onion, and cilantro to the cooled quinoa.
6. Pour dressing over the salad and gently toss to combine, ensuring the avocado is evenly distributed without mashing.
7. Let the salad sit for 5 minutes to allow flavors to meld before serving.

Great for a light lunch or a side dish, this salad boasts a creamy texture from the avocado, a tangy kick from the lime, and a satisfying crunch from the fresh veggies. Serve it atop a bed of greens or alongside grilled chicken for an extra protein punch.

Zucchini Noodles with Pesto

Alright, let’s spiral into the world of guilt-free indulgence with a dish that’s as fun to make as it is to eat—zucchini noodles with pesto! This vibrant, veggie-packed masterpiece is your ticket to a light yet satisfying meal that doesn’t skimp on flavor.

Ingredients

• 4 medium zucchini, spiralized into noodles
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts, lightly toasted
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice

Instructions

1. In a food processor, combine the basil, olive oil, Parmesan, pine nuts, garlic, salt, pepper, and lemon juice. Pulse until the mixture forms a smooth, vibrant green pesto.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften but still retain a slight crunch.
3. Remove the skillet from heat and immediately toss the zucchini noodles with the prepared pesto until evenly coated.
4. Serve the zucchini noodles with pesto immediately, garnished with additional Parmesan and pine nuts if desired.

Zesty, fresh, and bursting with herbaceous flavor, these zucchini noodles with pesto are a delightful way to enjoy your greens. The noodles offer a satisfying al dente bite, while the pesto brings a creamy, nutty richness that’s downright addictive. Try serving them with a sprinkle of chili flakes for a spicy kick or alongside grilled chicken for a protein-packed meal.

Chickpea and Spinach Curry

Get ready to spice up your life with this Chickpea and Spinach Curry that’s so good, it’ll make your taste buds do a happy dance. Perfect for those nights when you’re craving something hearty, healthy, and packed with flavor, this dish is a game-changer.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk, full-fat
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to unlock their flavors.
5. Pour in the diced tomatoes with their juices, scraping any browned bits from the bottom of the skillet for extra flavor.
6. Add the drained chickpeas and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
7. Fold in the roughly chopped spinach in batches, allowing each addition to wilt slightly before adding more.
8. Season with sea salt and freshly ground black pepper, then let the curry simmer uncovered for 10 minutes to thicken slightly.
9. Remove from heat and stir in the fresh lemon juice and chopped cilantro for a bright finish.

Who knew something so simple could taste so divine? This curry boasts a creamy texture with a kick of heat, balanced by the freshness of spinach and cilantro. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of that delicious sauce.

Lentil and Vegetable Stew

Picture this: a bowl so hearty it could hug you from the inside, packed with lentils and veggies that sing in harmony. This isn’t just stew; it’s a cozy blanket for your soul, with a side of bragging rights for eating something that’s actually good for you.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups baby spinach, loosely packed
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
3. Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes.
5. After 25 minutes, check the lentils for tenderness. They should be soft but not mushy. If needed, cook for an additional 5 minutes.
6. Remove the bay leaf. Stir in the baby spinach and lemon juice, cooking just until the spinach is wilted, about 1 minute.
7. Season with salt and freshly ground black pepper to taste.

Unbelievably satisfying, this stew boasts a velvety texture with a smoky depth that’ll make your taste buds do a happy dance. Serve it with a crusty piece of bread for dipping, or go wild and top it with a dollop of Greek yogurt for a creamy contrast.

Roasted Cauliflower Tacos

Who knew that cauliflower could steal the show in a taco? These Roasted Cauliflower Tacos are here to prove that veggies can be the life of the party, with a smoky, spicy kick that’ll make you forget all about meat.

Ingredients

• 1 large head of cauliflower, cut into 1-inch florets
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, cayenne pepper, and sea salt until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until the edges are crispy and golden brown.
4. While the cauliflower roasts, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. To assemble the tacos, divide the roasted cauliflower among the tortillas. Top with queso fresco, chopped cilantro, and avocado slices.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

Just when you thought tacos couldn’t get any better, these Roasted Cauliflower Tacos come along with their perfect crunch and a flavor that dances between smoky and spicy. Serve them up with a cold beer or a margarita for a meal that’s anything but ordinary.

Stuffed Bell Peppers with Quinoa

Ever find yourself staring at a bell pepper, wondering if it could be more than just a vessel for dip? Let’s turn that veggie into a showstopper with a quinoa stuffing that’s so good, it’ll have you questioning why you ever settled for plain old rice.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your peppers upright.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy. Tip: Letting the quinoa sit covered off the heat for 5 minutes after cooking ensures it’s perfectly tender.
3. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
5. Remove the skillet from heat and fold in the cooked quinoa, cherry tomatoes, parsley, and feta cheese. Season with salt and pepper to taste.
6. Spoon the quinoa mixture into the prepared bell peppers, packing it lightly. Place the stuffed peppers in the baking dish.
7. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil the peppers for the last 2-3 minutes of baking.
8. Let the peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully and makes them easier to handle.

Out of the oven, these stuffed peppers are a vibrant mix of textures—tender yet crisp peppers giving way to a fluffy, savory quinoa filling. Serve them atop a swirl of your favorite sauce for an extra flair, or alongside a crisp green salad to keep things light and fresh.

Vegan Mushroom Risotto

Every now and then, a dish comes along that makes you question why you ever bothered with animal products in the first place. Enter this vegan mushroom risotto, a creamy, dreamy concoction that’ll have even the most devout carnivores asking for seconds.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 lb cremini mushrooms, thinly sliced
• 1 large shallot, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/4 cup nutritional yeast
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large saucepan, heat the olive oil over medium heat until shimmering.
2. Add the shallot and garlic, sautéing until translucent, about 2 minutes.
3. Introduce the mushrooms, cooking until they release their moisture and begin to brown, approximately 5 minutes.
4. Stir in the Arborio rice, toasting lightly for 1 minute to enhance its nutty flavor.
5. Pour in the white wine, stirring continuously until fully absorbed.
6. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 25 minutes.
7. Once the rice is al dente and the mixture is creamy, fold in the nutritional yeast, sea salt, black pepper, and thyme leaves.
8. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Bold in flavor yet comforting in texture, this risotto is a testament to the magic of mushrooms. Serve it with a sprinkle of crispy fried shallots on top for an extra crunch that’ll make your taste buds sing.

Sweet Potato and Black Bean Burgers

Who knew that combining sweet potatoes and black beans could lead to such a deliciously rebellious take on the classic burger? These patties are not just a treat for your taste buds but a playful middle finger to the notion that burgers need meat to be satisfying.

Ingredients

• 1 cup mashed roasted sweet potato
• 1 cup cooked black beans, slightly mashed
• 1/2 cup breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potato, black beans, breadcrumbs, beaten egg, smoked paprika, cumin, and sea salt until well mixed.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Heat the olive oil and clarified butter in a skillet over medium heat until shimmering.
5. Cook the patties for 3-4 minutes on each side, or until a golden crust forms.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.
7. Tip: For extra crispiness, lightly brush the patties with olive oil before baking.
8. Tip: If the mixture is too wet, add more breadcrumbs a tablespoon at a time until manageable.
9. Tip: Let the patties rest for 5 minutes after baking for easier handling.

Finally, these burgers boast a smoky-sweet flavor profile with a satisfyingly crisp exterior and a tender, hearty interior. Serve them on toasted buns with a smear of avocado crema and a pile of spicy slaw for an unforgettable meal that’ll make you forget all about beef.

Kale and Apple Salad with Tahini Dressing

Buckle up, salad lovers! We’re about to take your taste buds on a joyride with a dish that’s as nutritious as it is delicious, proving once and for all that kale can indeed be the life of the party.

Ingredients

• 1 bunch of curly kale, stems removed and leaves thinly sliced
• 1 large Honeycrisp apple, julienned
• 1/4 cup of raw pepitas, toasted
• 1/4 cup of golden raisins
• 1/4 cup of tahini
• 2 tbsp of fresh lemon juice
• 1 tbsp of pure maple syrup
• 1 clove of garlic, minced
• 1/4 tsp of sea salt
• 2 tbsp of extra-virgin olive oil
• 2 tbsp of cold water

Instructions

1. In a large mixing bowl, combine the thinly sliced kale, julienned apple, toasted pepitas, and golden raisins.
2. In a separate small bowl, whisk together the tahini, fresh lemon juice, pure maple syrup, minced garlic, and sea salt until smooth.
3. Gradually add the extra-virgin olive oil and cold water to the tahini mixture, whisking continuously until the dressing achieves a pourable consistency.
4. Pour the dressing over the kale and apple mixture, using your hands to massage the dressing into the kale for about 2 minutes, or until the kale begins to soften and wilt slightly.
5. Let the salad sit for 5 minutes to allow the flavors to meld together before serving.

Absolutely divine! The crispness of the apple and the chewiness of the raisins play off the earthy kale beautifully, while the tahini dressing adds a creamy, nutty depth. Serve this salad atop a slice of toasted sourdough for an open-faced sandwich that’s sure to impress.

Baked Falafel with Tzatziki Sauce

Alright, let’s dive into the world of crispy, golden delights with a twist that’ll make your taste buds do a happy dance. Baked falafel with tzatziki sauce is here to save your weeknights from the mundane, offering a healthier take on the classic without skimping on flavor.

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 small yellow onion, roughly chopped
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp baking powder
• 1/2 tsp cayenne pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup Greek yogurt, full-fat
• 1/2 English cucumber, grated and drained
• 1 tbsp fresh dill, minced
• 1 tbsp lemon juice, freshly squeezed
• 1 garlic clove, grated
• 1/2 tsp kosher salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
3. In a food processor, combine the chickpeas, parsley, cilantro, onion, minced garlic, cumin, coriander, baking powder, cayenne pepper, salt, and black pepper. Pulse until the mixture is finely ground but not pureed.
4. Shape the mixture into 12 equal-sized patties, about 2 tablespoons each, and place them on the prepared baking sheet.
5. Brush each patty lightly with olive oil to ensure a golden crust.
6. Bake for 25 minutes, flipping halfway through, until the falafel are crispy and golden brown.
7. While the falafel bake, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, dill, lemon juice, grated garlic, and salt in a medium bowl. Stir well to combine.
8. Serve the baked falafel warm with the tzatziki sauce on the side for dipping.

Mmm, the falafel boasts a crispy exterior with a tender, herb-packed interior, while the tzatziki sauce adds a cool, creamy contrast. Try stuffing them into pita pockets with some crunchy veggies for a handheld feast that’s anything but ordinary.

Vegan Lentil Soup

Kickstart your culinary adventure with this soul-warming Vegan Lentil Soup that’s so hearty, even carnivores might second-guess their life choices. Packed with protein and bursting with flavors, it’s the perfect bowl to cozy up with on a chilly evening or to impress your in-laws at a dinner party.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 1 bay leaf
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika. Cook until fragrant, about 30 seconds.
4. Add the rinsed green lentils, vegetable broth, and bay leaf. Increase the heat to high and bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer until the lentils are tender, about 25 minutes.
6. Remove the bay leaf and stir in the apple cider vinegar. Season with sea salt and freshly ground black pepper to taste.
7. Garnish with finely chopped fresh parsley before serving.

Lusciously thick with a smoky undertone, this Vegan Lentil Soup is a texture lover’s dream. Serve it with a crusty artisanal bread for dipping, or top with a dollop of coconut yogurt for a creamy contrast.

Eggplant and Chickpea Tagine

Kickstarting your culinary adventure with a dish that’s as fun to say as it is to eat, let’s dive into the vibrant world of Eggplant and Chickpea Tagine. This Moroccan-inspired marvel is a symphony of spices and textures, promising to transport your taste buds straight to the bustling markets of Marrakech with every bite.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1 cup dried chickpeas, soaked overnight
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. Preheat a large tagine or heavy-bottomed pot over medium heat. Add the olive oil, swirling to coat the base evenly.
2. Add the diced onion to the pot, sautéing until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
3. Incorporate the diced eggplant, stirring to combine with the onion mixture. Cook for 5 minutes, allowing the eggplant to soften slightly.
4. Drain the soaked chickpeas and add them to the pot along with the cumin, coriander, cinnamon, and cayenne pepper. Stir well to coat everything in the spices.
5. Pour in the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle simmer. Cover and cook for 45 minutes, or until the chickpeas are tender.
6. Season with salt to taste, then stir in the chopped cilantro and parsley. Remove from heat and let stand for 5 minutes before serving.

Outrageously tender eggplant and creamy chickpeas meld together in this tagine, creating a dish that’s both hearty and aromatic. Serve it over a bed of fluffy couscous or with warm, crusty bread to soak up every last drop of the spiced sauce.

Avocado and Chickpea Sandwich

Mmm, let’s talk about a sandwich that’s about to rock your world—no cape required. This Avocado and Chickpea Sandwich is the superhero of lunchtime, packing a punch of flavor, texture, and downright deliciousness that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 ripe Hass avocado, halved and pitted
• 1/2 cup cooked chickpeas, drained and rinsed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1 tbsp freshly squeezed lemon juice
• 2 slices of artisan whole grain bread, toasted
• 1/4 cup microgreens, for garnish

Instructions

1. In a medium bowl, mash the avocado and chickpeas together with a fork until mostly smooth but slightly chunky.
2. Drizzle in the extra-virgin olive oil, smoked paprika, sea salt, and lemon juice. Stir to combine thoroughly.
3. Toast the artisan whole grain bread until golden and crisp, about 2-3 minutes in a toaster set to medium-high.
4. Spread the avocado and chickpea mixture evenly on one slice of the toasted bread.
5. Top with microgreens, then place the second slice of bread on top to complete the sandwich.
6. Cut the sandwich in half diagonally for easy eating and serve immediately.

Perfectly creamy with a satisfying crunch from the toast, this sandwich is a flavor fiesta in every bite. Try serving it with a side of sweet potato fries for an unbeatable lunch duo that’ll make your taste buds dance.

Vegan Sushi Rolls

Kickstart your culinary adventure with these Vegan Sushi Rolls, a delightful twist on the traditional that’s bound to make your taste buds dance with joy. Perfect for those who love to play with their food, these rolls are a colorful, crunchy, and utterly satisfying way to dive into plant-based eating.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp organic cane sugar
• 1/2 tsp sea salt
• 4 sheets nori seaweed
• 1 ripe avocado, thinly sliced
• 1 small cucumber, julienned
• 1 medium carrot, julienned
• 1/2 cup pickled ginger
• 1 tbsp sesame seeds, toasted
• 1/2 cup vegan mayonnaise
• 1 tsp sriracha sauce

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the water is fully absorbed.
2. While the rice cooks, mix the rice vinegar, organic cane sugar, and sea salt in a small bowl until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
3. Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down. Wet your hands and spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange slices of avocado, cucumber, and carrot horizontally across the center of the rice. Add a line of pickled ginger and sprinkle with toasted sesame seeds.
5. Using the bamboo mat, roll the sushi tightly away from you, pressing gently but firmly. Moisten the top border with water to seal the roll.
6. Repeat with the remaining ingredients to make 4 rolls. Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
7. In a small bowl, whisk together the vegan mayonnaise and sriracha sauce. Drizzle over the sushi rolls or serve on the side as a dipping sauce.

Vibrant and bursting with freshness, these Vegan Sushi Rolls offer a satisfying crunch with every bite. Serve them with extra sriracha mayo on the side for dipping, or get creative by topping each piece with a tiny dollop of wasabi for an extra kick.

Spaghetti Squash with Tomato Sauce

Kickstart your culinary adventure with a dish that’s as fun to make as it is to eat—spaghetti squash with tomato sauce, the veggie-packed twist on a classic that’ll have you questioning why you ever settled for regular pasta.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup marinara sauce, preferably homemade
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork. Tip: For extra flavor, sprinkle the squash with a pinch of red pepper flakes before roasting.
4. While the squash roasts, warm the marinara sauce in a small saucepan over medium heat until simmering, about 5 minutes. Tip: Stir in a splash of balsamic vinegar for a depth of flavor that’ll make your taste buds sing.
5. Once the squash is cooked, use a fork to scrape the flesh into strands directly into a serving bowl. Tip: For the best texture, avoid over-scraping; leave a bit of squash attached to the skin.
6. Pour the warmed marinara sauce over the spaghetti squash strands and toss gently to combine.
7. Garnish with freshly grated Parmesan cheese and chopped basil before serving.

Delight in the al dente texture of the spaghetti squash, perfectly complemented by the rich, tangy tomato sauce. Serve it up in the hollowed-out squash halves for a presentation that’s as Instagram-worthy as it is delicious.

Vegan Chocolate Avocado Mousse

Ready to dive into a dessert that’s as kind to your body as it is to your taste buds? This Vegan Chocolate Avocado Mousse is the creamy, dreamy answer to your sweet tooth’s prayers, blending the richness of dark chocolate with the buttery smoothness of ripe avocados—no one will believe it’s dairy-free!

Ingredients

• 2 ripe avocados, halved and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 cup almond milk, unsweetened
• 1 pinch sea salt
• 1/2 cup dark chocolate chips, melted

Instructions

1. Scoop the flesh of the avocados into a food processor, ensuring no green bits are left behind for the smoothest mousse.
2. Add the cocoa powder, maple syrup, vanilla extract, almond milk, and sea salt to the food processor.
3. Blend on high for 1 minute, then scrape down the sides with a spatula to incorporate any stray ingredients.
4. Pour in the melted dark chocolate chips and blend for an additional 2 minutes until the mixture is velvety and no avocado chunks remain.
5. Transfer the mousse to individual serving glasses and chill in the refrigerator for at least 2 hours to set.
6. Before serving, let the mousse sit at room temperature for 5 minutes to slightly soften for the perfect spoonable texture.

Silky with a deep chocolate flavor that’s balanced by the subtle sweetness of maple syrup, this mousse is a decadent treat. Serve it topped with fresh berries or a sprinkle of cocoa powder for an Instagram-worthy dessert that’s as easy to make as it is to devour.

Berry and Chia Seed Pudding

Alright, let’s dive into the world of overnight magic with a Berry and Chia Seed Pudding that’s as easy to make as it is delicious. This no-cook wonder is your ticket to a hassle-free breakfast or a guilt-free dessert that packs a punch of flavor and nutrition.

Ingredients

• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp lemon zest

Instructions

1. In a medium mixing bowl, combine the unsweetened almond milk, chia seeds, pure maple syrup, and vanilla extract. Whisk vigorously for 1 minute to prevent clumping.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency. Tip: Stir the mixture after the first hour to ensure even hydration of the chia seeds.
3. Once set, give the pudding a good stir to break up any clumps and achieve a smooth texture.
4. Gently fold in the mixed fresh berries and lemon zest, reserving a few berries for garnish. Tip: Adding the berries at the last minute keeps them fresh and vibrant.
5. Divide the pudding into serving glasses and top with the reserved berries. Tip: For an extra touch of elegance, drizzle with a bit more maple syrup or sprinkle with additional lemon zest before serving.

Light, refreshing, and bursting with berry goodness, this pudding is a textural dream with the perfect balance of creamy and crunchy. Serve it in clear glasses to showcase the beautiful layers, or mix it up by adding a dollop of coconut whipped cream for an indulgent twist.

Conclusion

We hope you’re as excited as we are about these 18 delicious, low-calorie vegan recipes that prove healthy eating doesn’t have to be boring. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the vegan love!