Easy low calorie vegetarian meals are vegetarian meals that are low in calories. They taste great and also very simple to make. These meals are packed with proteins and fewer calories suitable for vegans.
Easy Low Calorie Vegetarian Meals
They are also healthy meals and don’t take much time to prepare. Read on to know more and how to prepare them. Below are the easy low calorie vegetarian meals:
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Creamy Tomato Lentil Stew
So the first recipe I’m going to share with you guys is a creamy tomato lentil stew. It is super delicious. It’s Hardy, It’s filling it’s awesome.
Method of preparation
- So we’re going to get started by chopping up a sweet potato. Now you can use a potato or sweet potato pie sweet potatoes are superior. So therefore I am cubing a large sweet potato.
- Next, we are going to peel and chop 3 medium-sized carrots. Next, I’m going to chop up ahead of broccoli as well to add into the stew. That’s also diced half an onion. And once we have all those veggies chopped, we can take an oil. I’m going to use avocado oil.
- And we are going to add one tablespoon of that into a large pot. We’re going to heat that up on medium-high heat. And once that oil is heated. Let’s add in our diced onions. We’re going to cook that for a couple of minutes until the onions start softening.
- And then we’re going to add one tablespoon of minced garlic. So maybe that’s about like I don’t know three or four cloves of garlic. You can add in like six cloves seven cloves. I mean, you know, the more garlic the better.
- So we’re going to add the garlic and then let’s add in our sweet potato and our carrots and then let’s also add in our broccoli. And then we’re going to add in some organic red lentils. I’m going to add in one cup of these red lentils next. I’m going to add in two cups of this creamy tomato basil soup.
- This is a vegan creamy soup that is already made and this is just a little hack to make our lives easier because you don’t have to do too much to this whole thing in order to make it taste really good because you’re using a ready-made soup, but we’re also going to add in one cup of these drained tomatoes and then that’s also going to you know to allow for extra flavoring and I should have deliciousness.
- Now let’s add in 3 cups of water and we’re going to mix everything together. And this part is optional, but I really love adding pasta into my soups and stews and I chose to add this one here. This is a chickpea-based pasta. So basically it’s higher in protein than other traditional pasta. So it’ll keep you fuller and it’s just great. I love adding pasta into my soup and this is kind of like a bit of a healthier way of doing so I added one serving of that into this, I’m going to mix that well.
- So we’re going to cover this up and bring this mixture to a nice boil and once it comes to a boil. I’m just going to add in some final touches. So we’re adding in a pretty generous amount of salt. We’re also going to add in about 2 tablespoons of nutritional yeast. This part is optional. But I mean, is it really optional? Not sure we’re also going to add in one tablespoon of Basil dry basil and then mix it. So at this point, we just let this cook.
- So basically we have the heat on about medium and I like to cook for Say about 15-20 minutes or until the sweet potatoes and carrots are cooked through now you want to check up on it because it is going to thicken up it’s going to thicken up like so because we’ve added some things to thicken it up like the lentils and also the pasta so obviously you can decide how thin you want the mixture.
- I decided to add in one more cup of creamy tomato soup and then another cup of water. I still wanted it to be thick like a stew but I didn’t want it to be super thick so you can kind of adjust how much water or how much extra liquid you want to add into the soup or stew depending on how thick you want it.
- All right. Let’s throw it into a bowl. Let’s throw it into a bowl and make it look nice and fancy. And to make this look a little bit more presentable. We are going to add a little bit of parsley on top totally optional of course, and we’re also going to top it with a little bit of vegan. And there is the creamy delicious tomato lentil soup or stew.
- Approximate calories are 301 calories per serving
- 49 grams of carbs
- 16 grams of protein
- 4 grams of fat.
So obviously, this is pretty low in calories. I would definitely add in maybe a piece of toast with avocado Maybe. Or even you know, eat it with a side of salad or something. But either way, I hope you enjoy it it’s really yummy. It’s really flavorful. And yeah, hope you like it.
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For our second recipe, we’re going to be making some chickpea salad. Coconut crabs are super yummy. Let’s get started.
Method of preparation
- So first we’re going to start by chopping up one stalk of celery some basically dicing the celery as best as I can. And we’re going to be using one can of chickpeas AKA garbanzo beans. We’re going to drain it. We’re going to rinse it. And then let’s add it into a nice food processor.
- Now you can mash it with a fork, mash it with a masher or use a food processor for me this is the easiest way, especially when you have quite a bit. I just like to throw it in a food processor pump it a few times and there you have it.
- Let’s add the mashed-up chickpeas into a large bowl. Now we’re going to add in one tablespoon of tahini and that’s going to give it a nice creamy consistency and I would normally use a vegan Mayo but I wanted to try something a little bit healthier and different and this was delicious as well.
- So now we’re going to add one tablespoon of lemon juice 2 tablespoons of Dijon mustard. Half a tablespoon of maple syrup or agave nectar and then let’s also add in our chopped-up celery. And we’re also going to add in about one cup of chopped parsley as well.
- And to the season I’m going to add in half a tablespoon of garlic powder and 1/4 teaspoon of salt and then let’s mix that well that makes our delicious chickpea salad. And also to add into the rabbi wanted to add some grated carrots are these even considered graded or just thinly sliced carrots.
- I’m taking a julienne peeler and basically thinly slicing the carrots just peeling the carrots using a very handy peeler and of course you can add in some other Fresh Veggies if you’d like and nowhere is the magical ingredient. This is the Thrive Market organic coconut crabs. I was actually really excited to try these and these are basically gluten-free wraps and are made of coconut how cool is that?
- Then you just kind of fill it up as you would a wrap. So that’s what I’m doing here. I’m starting out with a bit of romaine lettuce, and then we’re going to add in the carrots and we’re also going to add in that chickpea salad mixture. And then you can kind of just roll it and it kind of stays together
- . But I also decided to kind of fold it up on the sides as well so that we’re actually creating like a rap. But you can just roll it and it actually sticks together really well, I was surprised and there it is. That’s how you make it and I think you can actually toast these two so that they kind of Stay Together better. So yeah, there it is how cute they’re kind of more like wraps kind of like rice paper wraps. That’s what it reminds me of but they have that subtle coconut flavor and it’s actually really tasty and it went fantastic with this should be solid so good.
- So I ended up making five wraps in total. So five of those coconut wraps.
- 206 calories per wrap
- 25 grams of carbs
- 8 grams of protein
- 7 grams of fat.
I would probably eat about two or three of these wraps. So yeah, it’s up to you how many you eat you might be able to finish all five. I don’t know. Who knows but either way there it is. I hope you enjoyed it.
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Last but definitely not least we have stir-fried noodles and noodles with fishing-free tuna. Super delicious. Let’s get started.
Method of preparation
- So for the rice noodles, I’m going to be using these brown pad Thai rice noodles. I’m going to be using one serving according to the packaging which is about 2 ounces or 56 grams. So let’s cook that up according to instructions.
- Not only are we using rice noodles, but we’re also going to use zoodles. So zoodles are going to help add more vegetables bulk up our dish and yeah make things a little bit more interesting.
- So we were to make my zoodles I’m using my handy dandy julienne peeler, but of course, if you have one of those labels doodle spiral things. Okay, can also slice them up to do whatever you want. So some people would Probably just do the zoodles, but I’m not a fan of that. I like to mix in the actual noodles.
- So this is one way that you could kind of lighten up a dish without completely just using zoodles. Okay, because that’s no fun actual noodles, but you can do like maybe half the noodles and half zoodles.
- So there we go, we have half a zucchini into zoodles and now into our pan, we’re going to use that avocado oil. Once again, we’re just going to use one teaspoon of avocado oil. We’re going to heat that up in the pan on medium-high heat and then let’s add in some thinly sliced onions.
- I’m using 1/4 of the red onion because that’s what I have. We’re also going to add in one teaspoon of minced garlic and then let’s cook that up a little bit. If it starts to stick a bit, you can just always add in a little splash of water. So once we’ve cooked that up for a couple of minutes we can add in our zucchini noodles/zoodles. I do want to cook them up because it’s just better.
- It’s just better, so let’s just cook that up a little bit as you can see. I’ve also added in some chunks of the zucchini as well because ain’t nobody gonna waste it. Okay, let’s not waste any zucchini. So we just cook that up ever so slightly and then we can add in our finished rice noodles.
- To flavor Use coconut amino. If you haven’t tried coconut amino, you must try it is so delicious. It’s so good. It’s like a sweet soy sauce kind of and sometimes I prefer using this over soy sauce because it’s so good. So when you use one and a half tablespoons of coconut amino, One tablespoon of rice vinegar, half a teaspoon of garlic powder, 1/4 teaspoon of ground ginger, and let’s mix that well and let’s cook it until everything is cooked.
- Just cook it until it’s all cooked, that’s all you got to do. And once everything is cooked. You can turn off the heat and then let’s add in 1 teaspoon of toasted sesame oil. This is optional but it’s delicious. So I would add it. I would definitely add it. And final important touch we’re going to add in a package of this good catch fish free. Tuna. And this is basically a vegan tuna, and it’s definitely the best vegan. Tuna. I’ve tried I love it. It’s a great way of adding protein to your dishes. It’s very very convenient and I thought it would go really well with this rice noodle dish and I was right alternatively.
- You could also add a chickpea instead of the fish-free tuna or any other vegan protein of your choice, but I went for this because I mean it’s tasty. Okay, it’s very tasty and it is time to Plate our delicious rice noodles/zoodles. The dish we’re going to top with one stalk of a green onion optional but highly recommend it and of course guys, what else is new? Let’s add some toasted sesame seeds. Each on top as well. And there you have it. This is so good guys. Seriously, you have to try it and add the zucchini noodles. Definitely adds more volume to the dish without adding in lots of extra calories. And also you are adding in some extra vegetables.
- 464 calories
- 20 grams of protein
- 59 grams of carbohydrates
- 18 grams of fat.
Low calories vegetarian meals are very easy to make and taste delicious also. They are packed with proteins, carbohydrates, fats, and fewer calories compared to normal meals. These meals are so fast and easy to make and you should try these recipes and cause I know you will like them.