12 Plant-Based Low-Carb Dinner Recipes for Tonight

Finding delicious vegan dinners that are also low in carbs can feel challenging. These plant-based recipes prove you can enjoy satisfying meals without heavy grains or starches.

Each dish combines fresh vegetables, protein-rich tofu, and bold flavors to create dinners that will keep you energized and satisfied all evening long.

01. Asian Mushroom Tofu Stir-Fry

Crispy baked tofu meets tender mushrooms in this quick weeknight stir-fry. Ready in under 20 minutes, this protein-packed dish delivers amazing flavor with minimal effort.

Ingredients: 14 oz baked tofu (cubed), 8 oz mixed mushrooms (sliced), 1 red bell pepper (sliced), 2 cloves garlic (minced), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp fresh ginger (grated), 2 green onions (chopped), 2 tbsp vegetable oil.

How To Make Asian Mushroom Tofu Stir-Fry

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add cubed baked tofu and cook for 3-4 minutes per side until golden brown and crispy on all surfaces, creating that perfect chewy texture we love.

2. Push tofu to one side of the pan and add sliced mushrooms to the empty space. Cook mushrooms for 4-5 minutes without stirring, allowing them to develop deep golden color and release their moisture completely.

3. Add bell pepper, garlic, and ginger to the pan, stirring everything together. Cook for 2-3 minutes until peppers are crisp-tender and garlic becomes fragrant but not browned.

4. Drizzle soy sauce and sesame oil over everything, tossing quickly to coat. Cook for another minute until sauce glazes the ingredients beautifully, then garnish with chopped green onions before serving immediately.

02. Spicy Peanut Tofu Cucumber Salad

Cool cucumbers and silky tofu get dressed up with a knockout Sichuan-inspired peanut sauce. This refreshing salad brings serious flavor without any cooking required.

Ingredients: 14 oz silken tofu (cubed), 2 large cucumbers (sliced), 3 tbsp natural peanut butter, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp chili garlic sauce, 1 tsp sesame oil, 2 scallions (sliced), 1 tbsp sesame seeds.

How To Make Spicy Peanut Tofu Cucumber Salad

1. Slice cucumbers into thin rounds using a sharp knife or mandoline, keeping them uniform for the best texture. Arrange cucumber slices on a large serving platter, slightly overlapping each piece for an attractive presentation.

2. Gently cube the silken tofu into bite-sized pieces, being careful not to break them apart too much. Scatter tofu cubes evenly over the cucumber slices, creating a beautiful contrast of colors and textures.

3. Whisk together peanut butter, rice vinegar, soy sauce, chili garlic sauce, and sesame oil in a small bowl until completely smooth. The sauce should be pourable but thick enough to coat the ingredients nicely.

4. Drizzle the peanut dressing generously over the tofu and cucumbers. Garnish with sliced scallions and sesame seeds for extra crunch and visual appeal. Serve immediately while everything is fresh and crisp.

03. Meal-Prep Vegan Burrito Bowls

These colorful burrito bowls use cauliflower rice as a low-carb base for all your favorite Mexican flavors. Perfect for busy weekdays when you need healthy meals ready to grab.

Ingredients: 4 cups frozen cauliflower rice, 1 can black beans (drained), 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 1 avocado (sliced), 2 tbsp lime juice, 1 tsp cumin, 1 tsp chili powder, 2 tbsp olive oil, fresh cilantro.

How To Make Meal-Prep Vegan Burrito Bowls

1. Heat olive oil in a large skillet over medium heat. Add frozen cauliflower rice directly from the package and cook for 5-6 minutes, stirring frequently until heated through and slightly golden around the edges.

2. Season cauliflower rice with cumin, chili powder, and a pinch of salt, stirring to distribute spices evenly. Cook for another 2 minutes until fragrant, then remove from heat and let cool slightly.

3. Rinse and drain black beans thoroughly, then toss with half the lime juice and a pinch of salt. This brightens their flavor and removes any metallic taste from the can.

4. Divide seasoned cauliflower rice among four meal prep containers. Top each bowl with seasoned black beans, diced bell pepper, and halved cherry tomatoes in separate sections for easy reheating.

5. Just before eating, add fresh avocado slices, remaining lime juice, and chopped cilantro. These bowls keep in the refrigerator for up to 4 days and taste even better as flavors meld together.

04. Mediterranean Grilled Eggplant Salad

Smoky grilled eggplant becomes the star of this vibrant Mediterranean salad. Serve it warm off the grill or at room temperature for entertaining.

Ingredients: 2 large eggplants (sliced), 1 cup cherry tomatoes (halved), 1 red bell pepper (chopped), 1/2 red onion (thinly sliced), 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp fresh basil (chopped), 2 tbsp fresh parsley (chopped), salt and pepper.

How To Make Mediterranean Grilled Eggplant Salad

1. Slice eggplants into 1/2-inch thick rounds and generously salt both sides. Let them sit for 15 minutes to draw out moisture and bitterness, then pat completely dry with paper towels before grilling.

2. Preheat grill to medium-high heat and brush eggplant slices with olive oil on both sides. Grill for 4-5 minutes per side until tender and beautifully charred with distinct grill marks.

3. Cut grilled eggplant into bite-sized pieces and place in a large serving bowl. The smoky flavor from grilling adds incredible depth that makes this salad absolutely irresistible.

4. Add cherry tomatoes, bell pepper, and red onion to the bowl with eggplant. Drizzle with remaining olive oil and balsamic vinegar, then toss gently to combine all ingredients.

5. Season with salt and pepper to taste, then fold in fresh basil and parsley just before serving. The herbs stay bright and fragrant when added at the very end.

05. Fresh Basil Pesto Zucchini Noodles

Spiralized zucchini noodles get tossed with vibrant vegan pesto for a light dinner. This gluten-free dish celebrates summer produce at its finest.

Ingredients: 4 large zucchini (spiralized), 2 cups fresh basil leaves, 1/3 cup pine nuts, 3 cloves garlic, 1/3 cup olive oil, 2 tbsp nutritional yeast, 1 tbsp lemon juice, salt and pepper, cherry tomatoes for garnish.

How To Make Fresh Basil Pesto Zucchini Noodles

1. Spiralize zucchini into noodles using a spiralizer or vegetable peeler to create long, thin strips. Place zoodles in a large bowl and lightly salt them, letting them sit for 10 minutes to release excess water.

2. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Watch them carefully as they can burn quickly, stirring constantly for even browning.

3. Combine basil leaves, toasted pine nuts, garlic, nutritional yeast, and lemon juice in a food processor. Pulse until roughly chopped, then slowly drizzle in olive oil while processing until smooth and creamy.

4. Pat zucchini noodles dry with paper towels to remove excess moisture. This prevents the pesto from becoming watery and helps it cling better to the zoodles.

5. Toss zucchini noodles with pesto sauce just before serving, using tongs to coat evenly. Garnish with halved cherry tomatoes and serve immediately while zoodles are crisp and fresh.

06. Asian-Style Lettuce Wraps

Crisp butter lettuce cups hold a savory filling of tofu, mushrooms, and crunchy vegetables. These low-carb wraps beat any takeout version you’ve tried.

Ingredients: 1 head butter lettuce (separated), 14 oz firm tofu (crumbled), 8 oz mushrooms (diced), 1 cup daikon radish (diced), 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 2 carrots (julienned).

How To Make Asian-Style Lettuce Wraps

1. Carefully separate lettuce leaves, keeping them whole and cup-shaped. Wash gently and pat completely dry, then arrange on a serving platter. The crispest outer leaves work best for wrapping.

2. Crumble tofu into small, bite-sized pieces using your hands. Heat sesame oil in a large skillet over medium-high heat and add crumbled tofu, cooking for 5-6 minutes until golden brown.

3. Add diced mushrooms to the pan with tofu and cook for 4-5 minutes until mushrooms release their moisture and become tender. Stir in garlic and ginger, cooking until fragrant.

4. Add diced daikon radish and soy sauce to the pan, stirring everything together. Cook for 2-3 minutes until radish is slightly softened but still has a nice crunch.

5. Spoon the warm filling into lettuce cups and top with julienned carrots for extra color and crunch. Serve immediately while the filling is warm and lettuce stays crisp.

07. Chipotle Orange Tofu and Broccoli

Smoky chipotle peppers and bright orange juice create an irresistible glaze for crispy tofu and tender broccoli. This stir-fry brings serious heat and flavor.

Ingredients: 14 oz extra-firm tofu (cubed), 4 cups broccoli florets, 1/3 cup fresh orange juice, 2 chipotle peppers in adobo (minced), 1 tbsp adobo sauce, 2 tbsp olive oil, 1 tbsp maple syrup, 2 cloves garlic (minced), salt to taste.

How To Make Chipotle Orange Tofu and Broccoli

1. Press tofu between paper towels to remove excess moisture, then cube into 1-inch pieces. Heat olive oil in a large skillet over medium-high heat and add tofu cubes, cooking for 3-4 minutes per side until golden brown and crispy.

2. Remove tofu from pan and set aside. Add broccoli florets to the same skillet with a splash of water, covering and steaming for 3-4 minutes until bright green and crisp-tender.

3. Whisk together orange juice, minced chipotle peppers, adobo sauce, maple syrup, and garlic in a small bowl. This sauce balances smoky heat with sweet citrus perfectly.

4. Return tofu to the pan with broccoli and pour the chipotle orange sauce over everything. Toss quickly to coat, cooking for 2-3 minutes until sauce thickens slightly and glazes the ingredients beautifully.

08. Slow-Cooker Butternut Squash Curry Soup

Let your slow cooker transform butternut squash into a creamy, aromatic curry soup. This hands-off recipe delivers complex flavors with minimal effort required.

Ingredients: 3 lbs butternut squash (cubed), 1 can coconut milk, 2 cups vegetable broth, 1 onion (diced), 2 tbsp curry powder, 1 tbsp fresh ginger (grated), 3 cloves garlic (minced), 1 tsp turmeric, salt and pepper, fresh cilantro.

How To Make Slow-Cooker Butternut Squash Curry Soup

1. Add cubed butternut squash, diced onion, curry powder, ginger, garlic, and turmeric to your slow cooker. Pour vegetable broth over everything, making sure liquid covers the vegetables completely.

2. Cover and cook on low for 6-7 hours or high for 3-4 hours until squash is completely tender and easily pierced with a fork. The long cooking time develops incredible depth of flavor.

3. Use an immersion blender to puree soup directly in the slow cooker until smooth and creamy. Alternatively, carefully transfer to a regular blender in batches, being cautious with hot liquid.

4. Stir in coconut milk and season with salt and pepper to taste. The coconut milk adds richness and helps balance the warm spices beautifully.

5. Ladle into bowls and garnish with fresh cilantro before serving. This soup tastes even better the next day as flavors continue to meld together.

09. Raw Zucchini Noodles with Red Pepper Romesco

No cooking required for this refreshing raw dinner featuring spiralized zucchini and vibrant red pepper sauce. Perfect for hot summer evenings when you want something light.

Ingredients: 4 large zucchini (spiralized), 2 roasted red peppers, 1/4 cup almonds, 2 cloves garlic, 2 tbsp olive oil, 1 tbsp sherry vinegar, 1 tsp smoked paprika, salt and pepper, fresh basil leaves.

How To Make Raw Zucchini Noodles with Red Pepper Romesco

1. Spiralize zucchini into long noodles and place in a large serving bowl. Lightly salt the zoodles and let them sit for 10 minutes to draw out excess moisture, which prevents watery sauce.

2. Combine roasted red peppers, almonds, garlic, olive oil, sherry vinegar, and smoked paprika in a food processor. Pulse until you achieve a chunky but spreadable consistency, not completely smooth.

3. Season romesco sauce with salt and pepper to taste, adjusting vinegar if you prefer more acidity. The sauce should be thick enough to cling to the zucchini noodles nicely.

4. Pat zucchini noodles dry with paper towels to remove excess moisture. Toss with romesco sauce until evenly coated, using tongs to distribute sauce throughout.

5. Garnish with fresh basil leaves torn into pieces just before serving. This dish is best enjoyed immediately while zucchini noodles maintain their crisp texture and fresh flavor.

10. Simple Japanese Eggplant Stir-Fry

Tender Japanese eggplant cooks quickly in this easy stir-fry with jalapeños and aromatic seasonings. The long, slender eggplants have fewer seeds and cook beautifully.

Ingredients: 4 Japanese eggplants (sliced), 2 jalapeño peppers (sliced), 3 cloves garlic (minced), 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp vegetable oil, 1 tsp fresh ginger (grated), green onions for garnish.

How To Make Simple Japanese Eggplant Stir-Fry

1. Slice Japanese eggplants diagonally into 1-inch pieces, keeping skin on for color and nutrition. The diagonal cut creates more surface area for better browning and sauce absorption.

2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add eggplant pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and tender throughout.

3. Add sliced jalapeños, garlic, and ginger to the pan with eggplant. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic which can turn bitter.

4. Whisk together soy sauce, rice vinegar, and sesame oil in a small bowl. Pour this sauce over the eggplant mixture and toss quickly to coat everything evenly.

5. Cook for another minute until sauce glazes the vegetables beautifully. Garnish with sliced green onions and serve immediately while eggplant is tender and sauce is glossy.

11. Winter Greens Salad with Toasted Walnuts

Mixed winter greens get dressed up with crunchy toasted walnuts and shaved fennel for textural contrast. This elegant salad celebrates cold-weather produce at its best.

Ingredients: 4 cups mixed winter greens, 1 cup walnuts (chopped), 1 fennel bulb (shaved thin), 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp maple syrup, salt and pepper, dried cranberries.

How To Make Winter Greens Salad with Toasted Walnuts

1. Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Watch carefully as nuts can burn quickly, and set aside to cool completely.

2. Using a sharp knife or mandoline, shave fennel bulb into paper-thin slices. The delicate, anise-like flavor adds wonderful complexity to hearty winter greens.

3. Whisk together olive oil, lemon juice, Dijon mustard, and maple syrup in a small bowl until emulsified. Season with salt and pepper, creating a balanced dressing that complements the robust greens.

4. Place mixed winter greens in a large salad bowl and add shaved fennel. Drizzle with dressing and toss gently to coat every leaf without wilting the delicate greens.

5. Top salad with toasted walnuts and a sprinkle of dried cranberries for sweetness and color. Serve immediately while nuts retain their crunch and greens stay crisp and fresh.

12. Aromatic Green Curry Vegetable Soup

This fragrant green curry soup showcases fresh vegetables in a delicately spiced coconut broth. Each vegetable retains its distinct texture while absorbing incredible flavor.

Ingredients: 2 tbsp green curry paste, 1 can coconut milk, 2 cups vegetable broth, 2 cups spinach, 8 oz mushrooms (sliced), 1 cup green beans (trimmed), 2 broccoli stems (sliced), 1 tbsp coconut oil, fresh Thai basil, lime wedges.

How To Make Aromatic Green Curry Vegetable Soup

1. Heat coconut oil in a large pot over medium heat. Add green curry paste and cook for 1-2 minutes, stirring constantly until fragrant and slightly darkened, which releases essential oils and deepens flavor.

2. Slowly whisk in coconut milk, stirring constantly to prevent lumps from forming. Add vegetable broth and bring mixture to a gentle simmer, creating a smooth, aromatic base.

3. Add sliced broccoli stems and green beans to the simmering soup first, as they need longer cooking time. Cook for 4-5 minutes until just tender but still crisp.

4. Stir in sliced mushrooms and cook for 3-4 minutes until tender. Add fresh spinach last, stirring just until wilted, which takes only about 1 minute.

5. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh Thai basil leaves and lime wedges. The lime juice brightens all the flavors beautifully when squeezed over the soup.

Final Thoughts

These plant-based recipes prove that low-carb vegan dinners can be both satisfying and incredibly flavorful. Each dish brings unique textures and bold seasonings to your table.

Whether you’re meal prepping for busy weekdays or cooking fresh dinners, these recipes will keep your plant-based eating exciting and delicious.