Luscious, Low-Carb Vegetarian Recipes

David Prince

Low-carb (and gluten-free) eating is all the rage these days, but many of those recipes are centered around meat. What’s a vegetarian to do? Look no further than our collection of satisfying recipes that are low in carbs and high in flavor, no meat required.

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Squash Hash with Kale and Baked Eggs

David Prince

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Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

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Vegetarian Black-Bean Chili

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Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal. Serve with a selection of garnishes such as chopped tomatoes, shredded cheese, sour cream, and cilantro.

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Kale Slaw with Red Cabbage and Carrots

Bryan Gardner

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This tangy kale-and-cabbage slaw gets ample protein (and healthy fats) from a trio of seeds: sunflower, pumpkin, and hemp. The last tops the list of nuts and seeds as a source of complete protein.

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Spicy Zucchini Frittata

Johnny Miller

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No hot sauce is required for this lively Southwestern take on the Italian favorite. Corn kernels add sweetness, and if you prefer less heat, remove the seeds and membrane from the jalapeno.

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Chickpea and Butternut Squash Stew

Marcus Nilsson

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This North African-inspired chickpea and butternut squash stew gets incredible flavor from homemade harissa.

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Baked-Eggplant Parmesan

Minh + Wass

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Eggplant Parmesan has a reputation for being heavy, but we keep things light here by baking the eggplant slices. This casserole can be frozen for up to three months.

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Chili-Lime Roasted Butternut Salad

Johnny Miller

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Chili powder, lime juice, honey, and cilantro add an unexpected zing to roasted squash in this memorable fall salad.

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Creamy Broccoli-White Bean Soup

Johnny Miller

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It’s the garnishes -- shaved cheese, toasted pine nuts, and a few bright-green broccoli florets -- that make this understated vegetable soup feel extra special.

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Ratatouille

Marcus Nilsson

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This hearty country dish from the Provence region of France is an easy mix of Mediterranean vegetables, garlic, and olive oil. Serve it on a bed of roasted spaghetti squash.

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Lentil and Swiss Chard Soup

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Lentils, canned tomatoes, and two bunches of Swiss chard form the base of this healthful, filling, and economical soup.

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Harvest Vegetable Galette with Greens and Goat Cheese

John Kernick

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Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.

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Tomato, Scallion, and Cheddar Frittata

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This easy, economical egg dish is a great way to feed a group. Switch out the fillings to your heart's content.

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Luscious, Low-Carb Vegetarian Recipes

1 of 12

Squash Hash with Kale and Baked Eggs

1 of 12

2 of 12

Vegetarian Black-Bean Chili

2 of 12

3 of 12

Kale Slaw with Red Cabbage and Carrots

3 of 12

4 of 12

Spicy Zucchini Frittata

4 of 12

5 of 12

Chickpea and Butternut Squash Stew

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6 of 12

Baked-Eggplant Parmesan

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7 of 12

Chili-Lime Roasted Butternut Salad

7 of 12

8 of 12

Creamy Broccoli-White Bean Soup

8 of 12

9 of 12

Ratatouille

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10 of 12

Lentil and Swiss Chard Soup

10 of 12

11 of 12

Harvest Vegetable Galette with Greens and Goat Cheese

11 of 12

12 of 12

Tomato, Scallion, and Cheddar Frittata

12 of 12

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