This delicious cauliflower rice is keto friendly, healthy, vegan and low-carb. Plus, it's filled with Mexican flavors. 

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3 
Carbs per Serving: 12.4g

What You'll Need:

-	2 medium tomatoes (chopped finely)
-	3 cups cauliflower florets (washed and stems removed)
-	1 tsp. cumin powder
-	Salt to taste
-	1 small onion (chopped finely)
-	½ tsp. paprika powder
-	1 jalapeno (chopped finely)
-	1 tbsp. coriander (chopped)
-	1 tbsp. olive oil
-	¾ cup bell peppers (diced)
-	3-4 minced garlic cloves 
-	Sliced avocado, lime juice, cilantro, jalapenos (for toppings)

Method:

-	Add cauliflower into a food processor and pulse until it resembles the texture of rice. Make sure not to make it too mushy. 
-	Heat oil in a pan and add in the garlic, onion and jalapenos. Stir for a couple of minutes or until the garlic is fragrant and onion is translucent. 
-	Next, add the tomatoes, paprika powder, cumin powder and salt. Cook for around 5 minutes or until the tomatoes soften. Throw the bell peppers and cauliflower rice, mix well. Cook for 3-4 minutes or until the rice is tender.
-	Finish off with your favorite toppings and serve hot.

Mexican Cauliflower Rice

A Portobello Bolognese that is full of flavor and tastes almost like the real thing. Make zucchini noodles using a spiralizer. 

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Carbs per Serving: 28.5g

What You'll Need:

-	3 garlic cloves (minced)
-	6 Portobello mushroom caps (stems and gills removed, chopped finely)
-	¼ tsp. crushed red pepper 
-	½ cup minced carrot
-	Kosher salt, to taste
-	Freshly ground black pepper, to taste
-	2 tsp. dried oregano
-	½ cup yellow onion (minced)
-	½ cup fresh basil leaves (finely chopped) + more for garnish
-	1 tbsp. tomato paste
-	4 medium zucchini
-	½ cup minced celery
-	3 tbsp. extra virgin olive oil (divided)
-	1 can (28 oz.) crushed tomatoes

Method:

-	Place a medium sized pan over medium heat and add 2 tbsp. olive oil into it. Once the oil heats up, add the carrots, onion, mushrooms, garlic and celery. Season with salt and pepper. Cook until the veggies are soft, for 8-10 minutes. 
-	Add the tomato paste and cook for 2 minutes. 
-	Next, add the crushed red pepper, crushed tomatoes, basil and oregano. Let the mixture simmer gently for 15 minutes and allow the sauce to thicken up. Taste and season more if needed. 
-	While the sauce is cooking,  piralizer the zucchini. 
-	In a separate pan, heat 1 tbsp. olive oil and add the zucchini noodles. Season with salt and pepper. Cook and toss the noodles for 2 minutes and immediately transfer the noodles to 4 serving bowls. Top off with the Bolognese and garnish with fresh basil. 
-	Serve!

Zucchini Noodles with Vegan Bolognese

This pizza is not only vegan, but low carb as well! Everyone loves pizza, so why not go for a healthier version that is full of flavor? 

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 2
Carbs per Serving: 6g

What You'll Need:
For the Kale Pesto:
-	3 tbsp. olive oil
-	1 handful fresh parsley
-	Water, to thin
-	1 garlic clove
-	60g pine nuts
-	16 oz. kale
-	Salt and pepper, to taste
-	Juice of 1 lime

For the Pizza:
-	Cherry tomatoes
-	1-2 cauliflower heads
-	Arugula or watercress
-	Walnuts, to garnish

Method:
- Preheat oven to 390F. 
- Slice the cauliflower into thumb thick slices (lengthwise) and place them on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle a bit of olive oil on top. Bake for 15 minutes. 
- While the cauliflower is baking, prepare the kale pesto by chopping up the kale and adding it to a blender. 
- Lightly toast the pine nuts, allow them to cool down and add to the blender with the kale. Add in all the other ingredients for the pesto as well. Process until smooth. 
- Once the cauliflower is done, spread the pesto on it and top off with the tomatoes, arugula and roasted walnuts. 
- Serve!

Healthy Pizza with Kale Pesto

It's quick, it's easy, it's healthy and makes a great meal for all those vegans out there. 

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Carbs per Serving: 23g

What You'll Need:

-	200g green beans (trimmed and halved)
-	2 tbsp. olive oil
-	1 garlic clove (crushed)
-	1 courgette (sliced in half moons)
-	500g tahini
-	1 yellow pepper (thinly sliced)
-	250g pack pre-cooked lentils
-	1 red onion (thinly sliced)
-	Zest and juice of 1 lemon
-	100g kale (shredded)

Method:

-	In a jug filled with 50ml water, add the lemon juice, lemon zest and tahini. Mix well and season to taste. Set aside. 
-	Heat oil in a large pan over medium heat. Throw the red onion, season with a pinch of salt and sauté for 2 minutes or until it starts to soften up. Next, add the green beans, pepper, garlic and courgette; fry for 5 minutes while stirring frequently. 
-	Add in the lentils, kale and tahini dressing. With the pan still on the heat, stir everything together for a few minutes or until the kale is wilted and well coated with the dressing. 
-	Serve.

Kale Tahini Lentils

A healthy, spicy and delicious mushroom curry that will be ready in just 30 minutes. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Carbs per Serving: 15g

What You'll Need:

-	1 onion (roughly chopped)
-	250g button mushrooms
-	150ml vegetable stock
-	1 tbsp. oil
-	1 aubergine (trimmed and chopped into chunks)
-	400ml can of reduced-fat coconut milk
-	1 large potato (chopped into small pieces)
-	2-4 tbsp. curry paste (depends on how spicy you want the curry to be)
-	Chopped coriander (to garnish) 

Method:

-	Heat oil in a large saucepan and add in the potato and onion. Cover the pan and cook on low heat for around 5 minutes or until the potatoes turn soft. 
-	Next, add the mushrooms and aubergine; cook for a couple more minutes. 
-	Add in the curry paste, coconut milk and vegetable stock. Bring the mixture to a boil and allow it to simmer for 10 minutes. 
-	Garnish with fresh coriander and serve with rice.

30 Minute Mushroom and Potato Curry

This healthy and low-carb salad makes a great lunch idea! 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Carbs per Serving: 32g

What You'll Need:

-	5 oz. baby kale
-	¼ cup lemon juice
-	4 medium Portobello mushroom caps
-	8 oz. precooked beets (chopped)
-	1 small shallot (chopped finely)
-	2 sheets matzo (crushed into bite-sized pieces)
-	3 tbsp. olive oil
-	2 ripe avocados (thinly sliced)

Method:

-	Place large Portobello mushroom caps on a large rimmed baking sheet. Spray with nonstick cooking spray and season with salt. Roast for 20 minutes or until tender in the oven at 450F. 
-	Whisk the olive oil, salt, pepper, lemon juice and shallot together in a small bowl. Toss half of the dressing with the beets and kale. 
-	Divide the salad among 4 serving plates and top off with the mushrooms (thinly sliced), avocado and crushed matzo. Drizzle the leftover dressing on top and serve.

Mushroom, Beet and Avocado Salad

Don't have much time to prepare dinner? This 20 minute pasta dish will save the day!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Carbs per Serving: 15.8g

What You'll Need:

-	½ cup fresh basil
-	2 pounds zucchini (spiralized)
-	¼ cup extra virgin olive oil
-	1 large red onion (thinly sliced)
-	Salt and pepper, to taste
-	1 pint cherry tomatoes (halved)
-	½ tsp. crushed red pepper
-	4 garlic cloves (minced)

Method:

-	Heat oil in a large pot over medium heat. Add in the garlic and onion; sauté for 3 minutes or until fragrant. 
-	Add in the spiralized zucchini and season with salt and pepper. Cover the pot and let the zucchini cook for 2 minutes; stir in between. 
-	Throw the tomatoes into the pot and cook for 3-4 minutes while frequently stirring. 
-	Add in the crushed red pepper and fresh basil to the pot; stir. 
-	Garnish with some fresh basil on top and serve.

Easy and Low-Carb Zucchini Pasta

A low-carb and vegan salad that doesn't just look good, but tastes delicious as well! 

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 2
Carbs per Serving: 33.6g

What You'll Need:

-	1 handful spinach
-	1 cup bean sprouts
-	½ medium cucumber
-	14 oz. firm tofu
-	½ bunch radishes
-	1 tin (8 oz.) pineapple 

For the Dressing:

-	1 tsp. sriracha
-	3 tbsp. olive oil
-	1 small handful peanuts
-	½ lime or lemon juice
-	1 tbsp. maple syrup
-	½ chili pepper
-	Salt and pepper, to taste

Method:

-	Use paper towels to press some excess moisture from the tofu. Next, cut them into small cubes. 
-	Heat oil in a pan over medium heat and add the tofu cubes. Fry for 15 minutes or until they turn golden brown. Season with salt. 
-	While the tofu is cooking, wash your veggies. Slice the radishes, cut cucumber into cubes and pineapple in small chunks. Add all the veggies into a bowl along with the bean sprouts and spinach. 
-	Make the dressing by whisking all the ingredients together in a small bowl. 
-	Add the dressing to the salad; toss to coat. 
-	Divide the salad among 2 serving plates and add the tofu cubes into each plate. 
-	Serve!

Low Carb Asian Tofu Salad

A flavorful and aromatic Thai curry with riced cauliflower; now this sounds like a healthy vegan dish. Plus, it's low-carb and low-calories as well! 

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 4
Carbs per Serving: 15g

What You'll Need:

-	5 garlic cloves
-	2 tbsp. vegan red curry paste
-	1 can (14 oz.) coconut milk
-	2 cups riced cauliflower
-	2 cups collard greens (chopped with stems)
-	2 tbsp. fresh ginger root (minced)
-	1 tbsp. red chili flakes 
-	Lime wedges, for serving

Method:

-	Place a large nonstick skillet over medium heat and add 2 tbsp. water once it's hot. Add in the minced garlic and ginger; sauté for 3 minutes or until fragrant. 
-	Add in the coconut milk and red curry paste; stir to combine. Allow to cook for 2 minutes while frequently stirring. 
-	Add in the chopped collard greens and sauté. Turn the heat down, cover the skillet and let it simmer for 10 minutes.
-	Add in some sea salt and red chili flakes. Taste and adjust. 
-	Serve immediately.

Thai Curry with Riced Cauliflower

These taco boats look so fancy and tasty. Please your guests or family at home with these taco boats. 

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Serves: 4
Carbs per Serving: 31g

What You'll Need:

-	3 tbsp. tomato paste
-	3 garlic cloves
-	4 medium zucchini
-	1 small onion
-	1 tbsp. chili powder
-	1 tbsp. cumin
-	1 cup walnuts ¼ tsp. cayenne 
-	8 oz.mushrooms (roughly chopped)
-	½ tbsp. smoked paprika
-	1 bell pepper (cored and roughly chopped)
-	1 tbsp. dried oregano
-	6 oz. corn kernels
-	Fresh cilantro and diced tomato (for topping)

Method:

-	Preheat oven to 400F. 
-	Finely chop up the walnuts and toast them over medium heat for 5 minutes until light golden brown. Set aside and let it cool. 
-	Add the onion, garlic and bell pepper into a food processor and pulse for 10 seconds. Add to a lightly greased skillet and season with salt and pepper; cook for 3 minutes. 
-	Add the mushrooms to the food processor and pulse for 10 seconds. Transfer them to the skillet with the onion and garlic; sauté for 2 minutes and then add the walnuts, tomato paste and seasonings. Cook for 5-7 minutes until mushrooms turn soft. Add the corn and stir; cook for 2 minutes. 
-	Slice your zucchini in half. Scoop out the center of each zucchini and add the filling into them. 
-	On a baking sheet lined with parchment paper, place the zucchinis and bake for 20-25 minutes or until they are nice and tender.
-	Garnish with tomatoes and cilantro. 
-	Serve.

Vegan Zucchini Taco Boats

These lettuce wraps are filled with sweet and spicy tofu and a refreshing pineapple salsa. 

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 8
Carbs per Serving: 20.7g

What You'll Need:

For the Marinade: 

-	2 tbsp. reduced sodium soy sauce
-	½ cup red onion (roughly chopped)
-	1 tbsp. + 1 tsp. coconut sugar
-	1 tsp. fresh ginger (minced)
-	2 tsp. allspice powder
-	1 tbsp. + 1 tsp. fresh thyme leaves
-	1 tsp. Habanero chili (diced)
-	2 tsp. fresh lime juice
-	1 tsp.  cinnamon 
-	Salt and pepper, to taste
-	2 tsp. nutmeg powder
-	1 package firm tofu
-	2 tsp. fresh garlic (minced(
-	1 tbsp. olive oil

For the Salsa: 

-	3 tbsp. red onion (minced)
-	1 head iceberg lettuce
-	1 ½ tbsp. cilantro (minced)
-	2/3 cup pineapple (finely chopped)
-	2 tsp. fresh lime juice
-	Salt and pepper, to taste

Method:

-	Combine all ingredients of the marinade together (except the tofu) in a food processor. Blend while scrapping the edges until you have a chunky paste. Place aside. 
-	Cut the tofu into big ½ inch thick slices. 
-	Place tofu onto paper towels and squeeze out the excess moisture. You might need to do this 3-4 times. 
-	Add tofu into a large dish and pour the marinade on top. Get your hands in there and gently rub the marinade on the tofu to make sure it is properly coated. Cover and refrigerate for at least 2 hours (can leave overnight as well). 
-	Preheat grill to high for 10 minutes. Rub it generously with olive oil. Place the tofu on the outside edges of the grill and turn heat to low. Close the lid and grill for 10-13 minutes or until it is lightly crispy and has grill marks. Flip it over and cook for 10-13 minutes more. 
-	While the tofu is grilling, combine the ingredients for the salsa together in a medium bowl. Season with salt and pepper. 
-	Once the tofu is done, rub any leftover marinade on each slab and then chop them into small cubes. 
-	Add the tofu on the lettuce leaves, top off with the salsa and enjoy!

Low-Carb Veggie Lettuce Wraps

A thick, rich and creamy soup that's ready in only 15 minutes and is low-carb too! 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Carbs per Serving: 19.6g

What You'll Need:

-	1 ½ cups broccoli (roughly chopped)
-	2 tsp. extra virgin-olive oil
-	1 cup roasted cashews (soaked overnight)
-	Pepper, to taste
-	Salt, to taste
-	½ cup onion (minced)
-	6 tbsp. nutritional yeast
-	2 cups reduced sodium vegetable broth
-	½ cup (+ 3 tbsp. unsweetened almond milk)

Method:

-	Place a medium pot over medium-high heat. Add olive oil into it and once it heats up, add in the minced onion. Cook for 1-2 minutes. 
-	Next, add the broccoli and cook for 1 minute. 
-	Pour the stock, turn heat to medium and allow the mixture to simmer for a few minutes. 
-	While the stock is simmering, drain the cashews and throw them into a high-powered blender along with all the other ingredients. Blend until nice and smooth while scrapping down the sides in between. 
-	Add the mixture into the soup and turn the temperature to medium-high. Let the soup simmer for 1-2 more minutes and then season with salt and pepper. 
-	Serve.

Vegan Broccoli Cheese Soup

Once you taste this delicious soup, you would want to eat the entire pot! It's packed full of flavor and the velvety texture is just amazing. 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 7
Carbs per Serving: 15.8g

What You'll Need:

-	4 cups vegetable broth
-	9 cups zucchini (diced)
-	2 tbsp. olive oil
-	2 cups white onions (diced)
-	Freshly ground black pepper, to taste
-	Salt, to taste
-	1 cup packed fresh basil leaves
-	8 garlic cloves (minced)

Method:

-	Heat 2 tbsp. olive oil in a large non-stick pan over medium heat. Add in the diced white onion along with the minced garlic; sauté while frequently stirring, until the onions become translucent. 
-	Throw in the zucchini and sauté for 1-2 minutes. 
-	Add vegetable broth and salt; stir to combine. 
-	Bring the soup to a boil and then reduce the heat, cover the pot and let it simmer until the zucchini turns tender. 
-	Allow the soup to cool down slightly and then blend it until totally pureed. You might need to do this in 2-3 batches. 
-	While blending, add in the fresh basil leaves. 
-	Pour the pureed soup back into the pot and let it simmer while uncovered for 5-10 minutes.
-	Season with salt and freshly ground black pepper. 
-	Serve hot with some toasted bread on the side.

Zucchini and Basil Soup

This dish is packed full of flavor and will leave your taste buds singing with joy. Everyone in the family will love this warm and flavorful chowder. 

Prep Time: 10 minutes (excluding soaking time)
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 4
Carbs per Serving: 47.7g

What You'll Need:

-	3 tbsp. chickpea flour
-	2-3 bay leaves
-	1 tbsp. olive oil
-	1 small green pepper
-	Sea salt and pepper, to taste
-	1 small red pepper
-	1 small onion
-	1 cup Chana Dal or yellow split peas
-	½ tsp. thyme
-	1 small jalapeno (seeds removed and diced)
-	1 cup vegetable broth
-	2 ½ cups unsweetened almond milk
-	1 sweet potato (diced in ½ inch cubes)
-	Chopped parsley (for garnish)

Method:

-	Rinse the Chana dal and soak them in a large pot filled with 4 cups or water. Leave for 1-2 hours and then later on drain the water. You can skip this step if using yellow split peas. 
-	In a large pot, add in the dal, bay leaves and sweet potato. Pour 4-5 cups of water into the pot and bring to a boil. Then, cover the pot, reduce heat to low and let it simmer for 20 minutes or until the sweet potatoes and dal are tender. 
-	Place the cooked potatoes and dal into a colander and gently rinse with warm water. Set aside along with the bay leaves. 
-	Using the same pot, heat oil over medium heat and sauté the onions, bell peppers, thyme and jalapeno for 5 minutes while frequently stirring. Take the sautéed veggies out of the pot and set aside with the potatoes and chana dal. 
-	Using the same pot over medium-low heat, add 1/3 cup milk and flour. Whisk until it thickens up and no lumps are left. Slowly add the remaining liquids while continuously stirring. Be careful not to boil the mixture. Continue stirring the mixture for 7-10 minutes. 
-	Add the veggies and dal to the mixture and heat everything on low for about 10 minutes. Taste and adjust the seasoning. Turn the heat off and discard the bay leaves. 
-	Garnish with parsley and serve.

Sweet Potato Chowder

This salad is delicious and filled with lots of nutrients! You only need 25 minutes to make this salad, which makes it perfect for days when you have limited time on your hands. 

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 2
Carbs per Serving: 17.2g
What You'll Need:

For the Salad:

-	5 radishes
-	1 tbsp. olive oil
-	1 bunch cilantro
-	½ head broccoli
-	1 blood/regular orange
-	½ head cauliflower
-	Salt and pepper, to taste
-	1 handful spinach (fresh)
-	½ pomegranate (deseeded)
-	4 tbsp. sesame seeds (optional)

For the Dressing:

-	1 tsp. mustard
-	2 tbsp. olive oil
-	2 tsp. vinegar
-	50 ml. soy/almond/coconut milk
-	1 tsp. tomato paste
-	½ tsp. garlic powder
-	Salt and pepper, to taste

Method:

-	Cut broccoli and cauliflower into bite sized pieces. 
-	Heat up oil in a frying pan and add the cauliflower in it. Cook for around 3 minutes and add in the broccoli. Cook both the veggies for about 10 minutes or until they start to darken up a bit.  
-	Wash the cilantro and spinach; set them aside. 
-	Deseed the pomegranate, cut the orange into small pieces and the radishes into thin slices. 
-	When the broccoli and cauliflower is ready, add them to a serving bowl along with all the other ingredients (except pomegranate seeds). 
-	Whisk the ingredients of the dressing together in a small bowl. 
-	Drizzle the dressing on top of the salad and garnish with pomegranate seeds and sesame seeds. 
-	Serve.

Roasted Broccoli and Spinach Salad

Fill cucumber up with avocado, hummus, tomatoes, sprouts, carrots and onion; you have an amazing low-carb snack. 

Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes
Serves: 1
Carbs per Serving: 19g

What You'll Need:

-	¼ cup tomato
-	1 cucumber (cut in half lengthwise)
-	¼ cup carrots (shredded)
-	Kosher salt and black pepper, to taste
-	¼ cup red onion
-	6 tbsp. hummus
-	3 oz. avocado (sliced)
-	¼ cup sprouts
-	Lemon wedge 

Method:

-	Scoop the seeds out of the cucumber. 
-	Fill the boats with 3 tbsp. hummus and top off with the remaining ingredients. 
-	Season with salt and pepper. 
-	Squeeze the lemon wedge on top and serve.

Veggie and Hummus Cucumber Boats

Once you start eating this scramble, you won't be able to put the fork down. Featuring kale and sweet potatoes, this breakfast idea is low-carb and delicious. 

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 2
Carbs per Serving: 16.6g

What You'll Need:

-	2 cups baby kale
-	1 small sweet potato (cut into ½ inch cubes)
-	¼ tsp. garlic powder
-	1 package (14 oz.) extra firm tofu (drained and crumbled)
-	Salt and pepper, to taste
-	1 tsp. ground cumin
-	1 tbsp. canola oil
-	½ tsp. salt
-	½ small yellow onion (chopped)
-	¼ tsp. turmeric 

Method:

-	Add sweet potatoes into a large skillet and fill up with water. Bring to a boil and lower the heat to medium. Let the mixture simmer for 3 minutes and then get rid of all the water. 
-	Add in the onions and oil into the same pan and sauté on medium-high heat for 7 minutes. 
-	Next, add in the garlic powder, salt, crumbled tofu, turmeric and cumin. Cook for around 5 minutes while stirring frequently. 
-	Add in the kale, cover the skillet, turn the heat down and let it simmer for a few minutes or until kale becomes tender. 
-	Serve.

The Best Tofu Scramble

This easy and healthy chickpea omelet is not only a good breakfast idea, but great for lunch or dinner as well! 

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Serves: 2
Carbs per Serving: 29.3g

What You'll Need:

For the Chickpea Batter:

-	2 tbsp. nutritional yeast
-	¼ tsp. baking soda 
-	½ tbsp. organic flax seed meal 
-	¾ cup unsweetened almond milk
-	1/8 tsp. sea salt, to taste
-	½ tbsp. sliced green onion 
-	¼ tsp. turmeric powder
-	½ cup chickpea flour
-	¼ tsp. garlic powder
-	1/8 tsp. black pepper
-	1 tsp. apple cider vinegar

For the Filling:

-	½ cup red bell pepper (diced)
-	8 oz. mushrooms
-	1 cup spinach
-	8 oz. mushrooms
-	2 tbsp. fresh parsley (chopped)
-	¾ cup white onion (diced)
-	Avocado, parsley, hot sauce, ketchup (optional toppings)

Method:

-	Whisk together all the ingredients of the chickpea batter together in a large bowl. Let it sit while you work on the filling. 
-	Place a large nonstick skillet over medium heat and add the onions, mushrooms and bell pepper into it. Sauté for 3-4 minutes and then add in the spinach. Once the spinach welts, take off the heat and stir in the parsley. Transfer filling to a separate bowl. 
-	Place the same skillet back on the heat and pour half of the chickpea omelet batter into it. Cover the entire pan with the batter and cook for 2-3 minutes or until the edges firm up. 
-	Add half of the filling onto the omelet and gently fold it. Cook for another minute and take off the heat. Cover the pan and let it sit like that for 5 minutes. 
-	Garnish with your favorite toppings, season with salt and pepper and enjoy!

Vegan Chickpea Omelet

This simple and tasty soup requires regular pantry ingredients and can be prepared in under an hour. 

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4
Carbs per Serving: 47.8g

What You'll Need:

-	1 tsp. curry powder
-	4 cups vegetable broth
-	1 large can (28 oz.) diced tomatoes (drained)
-	Freshly ground black pepper
-	2 carrots (peeled and chopped)
-	1 tsp. salt, plus more to taste
-	2 tsp. ground cumin
-	4 garlic cloves (minced or pressed)
-	¼ cup extra virgin olive oil
-	1 cup brown or green lentils (picked over and rinsed)
-	1 cup chopped fresh kale (tough ribs removed)
-	2 cups water
-	1 medium white or yellow onion (chopped)
-	Pinch of red pepper flakes
-	Juice of 1 medium lemon
-	½ tsp. dried thyme

Method:

-	Heat olive oil in a large pot over medium heat. When the oil is heated through, add the onion and carrot. Cook while stirring often for about 5 minutes. Add the garlic, curry powder, cumin and thyme. Cook for 30 seconds while stirring constantly. Next, add the drained diced tomatoes and cook for a couple more minutes while stirring. 
-	Add in the broth, water and lentils. Season with salt, black pepper and red pepper flakes. Turn the heat up and bring mixture to a boil. Then, cover the pot partially, turn the heat down and let the soup simmer for 30 minutes or until the lentils are nice and tender. 
-	Pour 2 cups of the soup into a blender (be careful, the soup will be hot) and puree it until smooth. 
-	Pour the pureed soup back into the pot and add in the chopped kale. Cook for 5 minutes. 
-	Take the pot off the heat and stir in the lemon juice. Taste and adjust the seasoning. 
-	Serve immediately.

Low-Carb and Vegan Lentil Soup

A great dinner idea that is vegan, low-carb and easy to make. You can use mushrooms and peppers instead of the veggies used in the recipe. 

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Serves: 1
Carbs per Serving: 19.3g

What You'll Need:

-	3 spring onions (diced)
-	1 tbsp. almond butter
-	1 tbsp. olive oil
-	2 tbsp. coconut aminos
-	1 small carrot (cut into small pieces)
-	¼ cabbage (shredded)
-	2 garlic cloves (minced)
-	1 pack Shirataki noodles
-	100g long-stemmed broccoli
-	1-2 tsp. sriracha sauce 

Method:

-	Heat oil over medium heat on a large saucepan. Add in the onions and garlic and cook for 2-3 minutes or until they soften. 
-	Add in the other veggies and cook for a few minutes. 
-	While the veggies are cooking, take the noodles out of the pack and rinse with warm water. Add them into the pan with the vegetables. 
-	Once everything is almost cooked, add in the coconut aminos, almond butter and sriracha. Stir and cook for 1-2 minutes. 
-	Serve.

Shiratake Noodles with Almond Butter Sauce

A Vegan meal plan that is low carb? Really? Yes... it's here!

The reason many people feel they can't go Vegan is that they think Vegan meals are all 'Carby'. Pasta's, breads, potatoes and rice are Vegan however high in Carbohydrates.

That is not entirely the case and in fact, there are many low carb/high protein Vegan dishes and ingredients to choose from. 

Don't believe us? Then try this 20 day Vegan meal plan full of low carb vegan dishes and a load of variety. Also included in this plan is a free 51 page ebook with all the recipes inside

This plan starts on a Monday and continues for 20 days with dishes scheduled for 'Dinner' however they would also make great lunches throughout the week.

Recipes include:

- Crispy Tofu Salad
- Zucchini and Basil Soup
- Mushroom, Beet and Avocado salad
- Kale Tahini Lentils
- Vegan Broccoli and cheese soup
- loads more!

Add it to your Routinr plan today and try going Vegan... without the carbs!

And don't forget your download!

Enjoy