21-Day Low-Carb Vegan Dinner Plan

This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Serve as part of a vegetarian mezze platter with dips like hummus and pita bread. 

Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches. 

Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you're shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice. 

This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree--don't forget a glass of chilled rosé. 

This tofu veggie stir-fry is quick and easy, making it a great go-to weeknight meal. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like teriyaki and sesame, both of which are delicious here. Or opt for a smoked version, which has the same texture with a more robust flavor. Serve over brown rice. 

Red cabbage gives this fattoush salad extra crunch. Recipe adapted from New Arrival Supper Club chef Maysaa Kanjo. 

Trying out a raw vegan diet or just looking for an easy no-cook recipe? This spiralized zucchini noodle dinner with red pepper sauce is refreshing, satisfying and oh-so-delicious! Plus, it couldn't be easier to make. Just whir up the 5-ingredient sauce in your food processor or blender, toss and serve! 

King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami. 

These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. 

Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away. 

Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions. 

This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note. 

Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy, gluten-free lettuce wrap recipe. Don't limit yourself to cabbage for this recipe--any fresh green sturdy enough to wrap around 1/2 cup of filling works. 

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. 

This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish. 

If you've never had roasted tofu before, here's a great way to start. Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad. 

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice. 

Grilling cabbage and carrots gently softens the crunchy vegetables for a smoky yet still crisp version of a favorite summer side in this easy coleslaw recipe. For an easy grilled dinner, cook some veggie burgers alongside the vegetables. 

Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the popular Indonesian street food. The accompanying peanut sauce is filled with exquisite sweet, hot and salty flavors but omits the often-used coconut milk, which is high in saturated fat. 

The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries. 

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold--perfect for bringing to work for lunch.