Delicious Vegetarian Friendly Low Carb Recipes

We’ve rounded up 5 delicious low carb recipes for you to have a go at, all of which are vegetarian friendly.

Our mouths are watering already, so let’s jump right in!

Cheesy Cauliflower Breadsticks (jocooks.com)

Gluten free, low carb, super easy to make, and an absolute must if you want to impress your guests with a delicious snack!

Image: www.jocooks.com

What you’ll need:

• 4 cups cauliflower – riced, about 1 large head of cauliflower
• 4 eggs
• 2 cups of mozzarella cheese
• 3 tsp oregano
• 4 cloves garlic – minced
• Salt and pepper
• 1 cup mozzarella cheese – for topping

Instructions:

1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.
4. Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don’t be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
6. Slice and serve.

Chopped Thai Salad with Coconut-Curry Dressing (thewickednoodle.com)

Image: www.thewickednoodle.com

Really healthy and just as tasty, this Thai delight is sure to get your taste buds tingling with it’s delicate dressing.

What you’ll need:

For the dressing:

• 1 can low-fat coconut milk
• 1/4 cup creamy peanut butter
• 1 tablespoon yellow curry powder
• 1 clove garlic
• juice of a lime
• 1-2 teaspoons sriracha
• 1 teaspoon kosher salt (or to taste)

For the salad:

• 3 cups chopped kale
• 2 cups chopped napa cabbage
• 1 red bell pepper (chopped)
• 1 cup shredded carrots
• 1 cup chopped mango
• 1/2 cup chopped peanuts
• 1/2 cup chopped cilantro

Instructions:

1. Place all of the dressing ingredients in a blender and blend on high speed until very smooth. Place the dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set it aside to cool.
2. Place the remaining ingredients into a large bowl, toss with the dressing and serve immediately.

Avocado and Egg Spaghetti Squash Boats Recipe (ifoodreal.com)

Image: www.ifoodreal.com

A recipe that doesn’t require much work and bursts with flavor and goodness, perfect for a light breakfast or dinner that is guaranteed to satisfy.

What you’ll need:

• 1 small spaghetti squash
• 4 tbsp salsa divided
• 1 avocado chopped & divided
• 2 large eggs
• 4 tbsp low sodium ketchup divided

Instructions:

Avocado Pesto Zucchini Noodles (shelikesfood.com)

Image: www.shelikesfood.com

Short on time? This meal only takes 20 minutes to make and tastes amazing. What’s not to love about that?!

What you’ll need:

• 4 ounces whole wheat spaghetti noodles
• 2 medium sized zucchinis, spiralized
• 2 cups sliced cherry tomatoes
• 1 cup Avocado Pesto
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a boil and cook pasta according to package directions.  Drain pasta and rinse with cold water.
2. Add pasta back to the pot along with the zucchini noodles and cherry tomatoes.  Add in the avocado pesto and mix until everything is combined.  Season with salt and pepper to taste and enjoy immediately.

Grilled Cauliflower Steak With Romesco Sauce (foodfaithfitness.com)

Image: www.foodfaithfitness.com

An easy to make, healthy, tasty treat with a sauce that’s to die for. This dish is a dream to eat and takes just 30 minutes from prep to plate.

What you’ll need:

• 1 Large head of cauliflower, sliced lengthwise through the core into 4 ‘steaks’
• 2 Tbsp Fresh lemon juice
• 1 Tbsp Olive oil
• Sea salt

For The Sauce:

• 1/4 Cup Slivered Almonds
• 1/2 A large tomato on the vine, chopped
• 1/2 Cup Thinly sliced roasted red peppers, packed
• 1/2 Tbsp Fresh lemon juice
• 1 tsp Garlic, minced
• 1/4 tsp Sea salt
• 1/4 tsp Ground cumin
• Sliced parsley, for garnish

Instructions:

• Pre heat your oven to 350 degrees. Spread the almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Pre heat your grill to medium heat.
• Place the cauliflower steaks on a cutting board and mix the lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.
• Place the cauliflower “steaks” on the grill, oil side down and cook until they are charred and begin to soften, about 8-9 minutes. Then, rub the rest of the oil mixture on top of the “steaks” and flip. Cook until soft and fork tender, about another 8-10 minutes.
• While the cauliflower cooks, place the 1/2 tomato into a SMALL food processor (mine is 3 cups) and process until broken down and smooth*.
• Add all the other sauce ingredients in, including the toasted almonds, and process until smooth and creamy.
• Serve it up!

Give these recipes a try the next time you’re looking for a nice bite to eat that’s both healthy and fulfilling. We’re sure you’ll not be disappointed!