Low-carb vegetarian recipes
There’s no doubt that even if you’re a sworn carnivore, eating vegetarian a few times a week can help up your intake of those healthy fruit and veg.
If you’re a full-time vegetarian, you probably have a few favourites; pasta, risotto, baked potatoes. The problem is that vegetarian meals often tend to be heavy on the carbs, which isn’t great if you’re looking to lose some weight or reduce your carbohydrates intake. Sure, you can opt for wholegrain carbs, but sometimes you want something a little lighter.
Here are some low-carb vegetarian ideas which are sure to convince even the ‘steak and potatoes’ crew.
Spinach, sundried tomato and pepper bake
Eggs are always an easy option for a vegetarian-friendly and healthy meal. Normally they’re reserved for breakfasts, but this recipe could easily make for a filling lunch or dinner. Pair it with a crunchy green salad or even a fruit salad. If you want extra crunch, you could crumble over some parmesan cheese and pop it under the grill for a few minutes before serving.
Zucchini, feta and mint fritters
Zucchini is one of the healthiest vegetables going, and because of its mild taste it’s a great choice for vegetarian patties and fritters. You can really season them however you want – add chilli and ginger for an Asian twist, or go Mediterranean with plenty of garlic and some sundried tomato. Serve them with a minty yoghurt sauce, soy sauce or chilli dip and a coleslaw on the side.
Salad is the obvious choice when it comes to low carb vegetarian meals but it’s just so…well, boring! Luckily for you, this salad has all the flavour your heart could ever desire and it’s bulky enough to count as a dinner. You’ll get more than your fair share of heart-healthy vegetables in and it’s got a good crunch to it as well. This is a perfect summer dish, when slaving over a hot stove just isn’t appealing to you. The creamy coconut-peanut-lime dressing is what brings it all together so well…make extra!
Save this one for winter or a cold, stormy evening. Black beans weren’t readily available in South Africa for a long time, but most major supermarket chains now stock them alongside the other tinned beans making Mexican-style cooking easier than ever before. This black bean chilli is made with crushed tomatoes, chilli, carrots and spices. For a lower carb version you can leave out the corn and substitute in some green peppers or mushrooms – both are delicious in this recipe. Serve it with sour cream and cheddar cheese, or just slurp it up as it is.
Everything that you love about caprese salad just got put into a convenient quiche that you can eat for dinner and then pack for leftovers at the office the next day! Basil, tomato and mozzarella all combine for a cheesy, tangy, fresh quiche that is perfect for a picnic, a brunch or even an al fresco dinner. Pair it with a lemony rocket salad or some lightly steamed asparagus.
Also read: Seven foods that surprisingly make you fat