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       If you're looking for low-carb, high-protein dinners that don't require cooking for hours, these recipes got you covered. These dinner options are ready to serve in 3 steps or less so you can meet your nutrition goals easily. Each recipe l meets our nutrition parameters, with less than 14 grams of carbs and more than 15 grams of protein, without wasting on flavor. Recipes like 20-Minute Chicken Cutlets with Creamy Pesto Sauce and Cheesy Ground Beef Cauliflower Casserole are delicious options for you to get a healthy meal on your table in no time.  Read More
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  6. 16 Low-Carb Vegan Dinners to Make Tonight

16 Low-Carb Vegan Dinners to Make Tonight

Alex Loh
Alex Loh Jessica Ball, M.S., RD January 13, 2021
Jessica Ball, M.S., RD
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Thai Coconut Curry Soup

Enjoy a plant-based dinner with these healthy and delicious vegan recipes. These dinners are packed with nutritious vegetables, tofu and have no more than 15 grams of carbohydrates per serving. Try recipes like Thai Coconut Curry Soup and Vegan Burrito Bowls with Cauliflower Rice for a flavorful and satisfying meal.

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Peanut-Tofu Cabbage Wraps

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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.

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Vegan Burrito Bowls with Cauliflower Rice

containers of vegan burrito bowls with cauliflower rice
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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.

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Thai-Style Chopped Salad with Sriracha Tofu

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Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can't find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.

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Stuffed Potatoes with Salsa & Beans

stuffed potatoes with salsa
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Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.

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Thai Coconut Curry Soup

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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.

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Vegetarian Lettuce Wraps

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Stuff crisp lettuce leaves with a savory filling inspired by PF Chang's famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.

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Chipotle-Orange Broccoli & Tofu

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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.

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Raw Vegan Zoodles with Romesco

Raw Vegan Zoodles with Romesco
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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!

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Teriyaki Tofu Rice Bowls

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With a handful of shortcut ingredients from your local specialty grocery store, you can prepare an entire week's worth of high-fiber meals in about 15 minutes. Look for precooked wild rice packets to cut down on prep time. Plus, wild rice is a good source of fiber and each pouch of cooked rice heats in 3 minutes. Topping these bowls with prebaked tofu also cuts down on the time it takes to make this quick meal-prep lunch.

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Slow-Cooker Curried Butternut Squash Soup

Slow-Cooker Curried Butternut Squash Soup
Credit: Dera Burreson
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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.

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Savory Orange-Roasted Tofu & Asparagus

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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.

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Green Curry Soup

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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.

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Tofu with Thai Curry Sauce

<p>Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.</p>
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Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.

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Winter Salad with Toasted Walnuts

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This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. "In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils--so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together," she says. Madison suggested using a mix of lettuces that balance each other here--a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

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Chinese Braised Mushrooms & Tofu

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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.

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Indonesian Tofu Satays

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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. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare half chicken and half tofu and marinate them separately.

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    1 of 16 Peanut-Tofu Cabbage Wraps
    2 of 16 Vegan Burrito Bowls with Cauliflower Rice
    3 of 16 Thai-Style Chopped Salad with Sriracha Tofu
    4 of 16 Stuffed Potatoes with Salsa & Beans
    5 of 16 Thai Coconut Curry Soup
    6 of 16 Vegetarian Lettuce Wraps
    7 of 16 Chipotle-Orange Broccoli & Tofu
    8 of 16 Raw Vegan Zoodles with Romesco
    9 of 16 Teriyaki Tofu Rice Bowls
    10 of 16 Slow-Cooker Curried Butternut Squash Soup
    11 of 16 Savory Orange-Roasted Tofu & Asparagus
    12 of 16 Green Curry Soup
    13 of 16 Tofu with Thai Curry Sauce
    14 of 16 Winter Salad with Toasted Walnuts
    15 of 16 Chinese Braised Mushrooms & Tofu
    16 of 16 Indonesian Tofu Satays

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