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Vegetarian Low Carb Recipes Low Carb Recipes for Vegetarians

Low carb and delicious! We reveal vegetarian recipes with few carbohydrates that help you lose weight. Discover three delicious dishes that will not only fill you up, but also make you lean!

Low carb recipes for vegetarians
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  1. Vegetarian low carb cuisine
  2. Salad plate with sesame mushrooms (N)
  3. Vegetable flan with herbs (E)
  4. Quark semolina casserole with fruit (K)

Low Carb and Low Fat: This power duo lets our pounds melt! For those who want to lose weight should not only abstain from high-fat foods, but also from too many carbohydrates. This is a real challenge, especially for vegetarians . For those who cook meatless, likes to grab bread and pasta.

Vegetarian low carb cuisine

Author Margrit Sulzberger reveals creative low-carb recipes for vegetarians in her book "Lean Kitchen Vegetarian". The courts follow the so-called Glycemic Index. This indicates how much food affects our blood sugar levels because of their carbohydrate content.

For example: 100 grams of a food with a glycemic load of 20 causes the same blood sugar increase as 20 grams of pure glucose. If you want to lose weight quickly and successfully, you can use low-carb products with a low (0-55) to medium (56-75) glycemic load, recommends Margrit Sulzberger.

Salad plate with sesame mushrooms (N)


  • 100 g mushrooms (for example oyster mushrooms or mushrooms)
  • 1 spring onion
  • 1 teaspoon coconut fat1 teaspoon sesame oil (if possible roasted)
  • 1 tsp peeled sesame
  • salt
  • pepper from the grinder
  • Various lettuce
  • For the salad dressing: 1 tsp apple vinegar1 tbsp olive oil salt

That's how it's done

Moisten the mushrooms and cut into slices. Finely chop the white part of the spring onion, cut the green part into fine rings and set aside. Heat the coconut oil with sesame oil in a pan. Fry the mushrooms and the white part of the spring onion in it short and strong. Add the sesame seeds, stir fry and season with salt and pepper.

Wash the lettuce leaves, shake dry and lay out a large plate with them. From vinegar, oil and salt, stir a salad dressing and drizzle over the lettuce leaves. Arrange the fried mushrooms and spring onions in the center of the salad and sprinkle with the green of the spring onions.

Vegetable flan with herbs (E)

Ingredients for 4 servings

  • 300 g of carrots
  • 300 g of celeriac
  • 300 g leek
  • 150 g of broccoli
  • 2 bunches of parsley and basil each
  • 5 eggs
  • 250 ml full cream (cream)
  • Salt, pepper from the mill
  • nutmeg
  • Butter or oil for the cakeform
  • Sour cream (sour cream)
  • Salad leaves and herb leaves for garnish

That's how it's done

Preheat the oven to 180 degrees. Peel the carrots and celeriac. Wash the leek and broccoli. Dice the vegetables and cook over steam. Chop the herbs small. Mix eggs and cream together. Add the vegetables and the chopped herbs and season well with salt, pepper and nutmeg.

Oil or butter a baking tin well and fill in the vegetable mass. Place the dish in a larger, half-filled mold, cover with aluminum foil and leave to stand for one hour in a preheated oven.

Let the flan cool in the mold. Then topple and slice. Arrange with lime sour cream and herbs sprinkled on lettuce leaves.

Tip: It is worth bake this larger amount, as the flan can also be eaten cold, for example with salad.

Quark semolina casserole with fruit (K)


  • 1 egg
  • 20 g of butter
  • 1 tbsp honey
  • 1 pinch of natural vanilla powder (from the health food store)
  • 1/2 teaspoon grated lemon peel
  • 150 g of low-fat quark
  • 2 tbsp whole grain1 tbsp full cream (cream)
  • 1 pinch of salt100 g of fruits of your choice (for example prunes)
  • Butter for the mold

That's how it's done

Preheat the oven to 200 degrees. Butter a small, oven-proof dish slightly. Separate the egg. Beat the butter, honey, vanilla powder and egg yolk with the hand mixer until frothy. Then add the lemon zest, the curd cheese, semolina and cream and stir well. Beat the egg whites with a pinch of salt until stiff and add them to the mixture.

Peel the fruits according to the variety and cut into coarse pieces. Add half the mass to the dish, spread the fruit over it and cover with the other half. Bake in preheated oven for about 30 minutes.

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Literature tip:

"Slender cuisine vegetarian" reveals vegetarian low-carb recipes that are based on the so-called glycemic load. The book is recipe collection and guidebook in one. It always recommends a low-carbohydrate meal at noon. For breakfast and dinner, we can choose between either a protein breakfast combined with a carbohydrate-rich dinner or a carbohydrate breakfast in combination with a low carb dinner.

To keep track, all dishes are marked with K (carbohydrate rich), E (protein) or N (neutral).

"Slim Kitchen Vegetarian" by Margrit Sulzberger (around 20 Euro, AT Verlag) order here at >>

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