Black soybean chili

16 October 2016 - 15:15 by Martine in Lunch & Dinner
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Time: preparation 10 minutes, cooking 25 minutes minutes, total 35 minutes
Serves: 4 portions
Black soybean chili, low carb vegan

Our local Asian grocery stocks black soy beans, and I thought it might be nice to use them instead of regular black beans in a chili to make it lower carb. If you don't have black soybeans, you could use the more common white ones or even edamame (green soybeans).

Soy beans are a bit more firm than most other beans, so to get them nice and soft it's important to first soak the dry beans for at least 12 hours and then cook them for about 90 minutes on low heat. If you have a pressure cooker, 45 minutes in there would be even better to soften them up. If you find canned soybeans somewhere, feel free to use those!

Serve the chili by itself or pack it into low carb wraps. It will taste even better with some sliced avocado and vegan cheese.


  • 70 g / 2.5 oz textured vegetable protein
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 5 cloves garlic, minced
  • 400 g / 14 oz canned diced tomatoes
  • 2 cups cooked black soybeans
  • 1/2 cup vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika powder (optional)


First reconstitute the tvp. Put it into a small saucepan and add water until it is almost submerged. Add the soy sauce. Bring it to a boil and cook for five minutes until the water has been absorbed and the tvp is soft. Set the tvp aside.

Heat the oil in a large pot on medium high heat. Sauté the peppers and reconstituted tvp for about five minutes until the peppers soften. Add the garlic and continue to sauté for another minute. Add the other ingredients and bring the chili to a boil. Turn down the heat and let the chili cook for 10 to 15 minutes. Season to taste with additional chili powder and salt if you want.

One serving (1/4 recipe) contains about 350 kcal, 14 g fat (2 g saturated), 22 g carbohydrate, 10 g fiber, 28 g protein.

Low carb vegan focaccia

6 October 2016 - 9:21 by Martine in Bread
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Time: preparation 10 minutes, cooking 15 minutes, total 90 minutes
Serves: 4 portions
Low carb vegan focaccia Low carb high protein bread is a great way to turn a simple soup or salad into a meal. This focaccia contains a fraction of the carbs in regular bread and is nicely soft and fluffy.

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26 September 2016 - 8:44 by Martine in Lunch & Dinner
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Time: preparation 10 minutes, cooking 20 minutes, total 25 minutes
Serves: 3-4 servings
Thai meal soup, low carb vegan I love meal soups. They are quick and easy to make, and you can chuck in any ingredients you have lying around. This Thai-ish version is nice to use up all the odd ends of veggies that are lying around in your fridge. Peppers, selery, cauliflower, broccoli, carrot, leeks, rutabaga, parship and many others work […]

TVP breakfast porridge

18 September 2016 - 7:28 by Martine in Breakfast
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Serves: 1 person
TVP breakfast porridge Textured vegetable protein (dry soy granules) are usually used in savory recipes as a stand-in for ground meat, but it actually has a neutral flavor which means they can also be used in sweet recipes! If you cook them with soy or almond milk, sweetener and some cinnamon, they actually taste quite similar to oatmeal, […]

Low carb vegan mayo

13 September 2016 - 8:27 by Martine in Dips & Spreads
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Time: preparation 5 minutes, cooking 0 minutes, total 5 minutes
Serves: 1 to 1 1/2 cup
Vegan mayo, low carb Depending on where you live, vegan mayo is getting easier to find in stores, but it often contains quite a lot of sugar and other carbs. This soymilk based mayo is super easy to make and contains almost no carbohydrate. It's perfect for salad dressings, spreading on stuff and dipping your favorite veggies in.

Silky chocolate mousse, low carb vegan

5 September 2016 - 10:09 by Martine in Dessert
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 1 1/2 cup
Silken chocolate mousse, low carb vegan This tofu mousse is a real life saver if you are craving low carb dessert. It’s super creamy and nicely soft and firm at the same time. You won’t taste the tofu at all. If you want a stronger chocolate flavor, add more tofu. A serving has about 4 g of net carbs and 8 […]

Nut and seed ‘granola’, low carb vegan

30 August 2016 - 8:29 by Martine in Breakfast
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Time: preparation 5 minutes, cooking 10 minutes, total 15 minutes
Serves: 6-10 portions
Low carb vegan nut&seed granola This granola is David's favorite breakfast. He has been eating this every morning for as long as three years or so. It's amazing! It is gluten free, and paleo friendly. I guess you could also make it raw, but I like a little toasty flavor to it.

Raw low carb vegan cigköfte, paleo friendly

22 August 2016 - 21:16 by Martine in Lunch & Dinner, Snacks
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Time: preparation 20 minutes, cooking 0 minutes, total 20 minutes
Serves: 2 people
Raw paleo vegan low carb cigköfte We don't have many vegan take-away option in our town, but we do have a Çiğköftem. This Turkish chain serves çiğköfte, little cold 'meat' rolls made of bulgur grains, walnuts, tomato paste and herbs that are accidentally vegan. The köfte are very delicious but not at all low carb friendly. That's why I decided to try and make this nut based version and it came out really good!

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13 August 2016 - 15:39 by Martine in Lunch & Dinner
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Time: preparation 15 minutes, cooking 10 minutes, total 25 minutes
Serves: 1 person
Kale-pumpkin salad, low carb vegan This salad has a great bite and is packed with nutrients like calcium, iron and vitamins A and K. As with all cruciferous veggies, it's nice to let the salad sit for a while so the dressing has time to soften up the kale. If you mix it up in the morning and take it to work, it will be nice and tender by lunchtime.

Delicious low carb vegan nutty bread

6 August 2016 - 20:14 by Martine in Bread
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Time: preparation 10 minutes, cooking 50 minutes, total 60 minutes
Serves: 15 slices
Low carb vegan nut bread This recipe came from a loose leaflet that I found in an old cookbook that we got from David’s granny. I love getting inspiration from these old family recipes. First I veganized it by repalicing the milk and eggs with alternatives, and then I made it low carb by replacing the wheat flour with my […]
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