This recipe goes back to when I was a student and had to cook my own meals for the first time. I used to make it with crème fraîche and tortellini. Now I veganize it with soy yoghurt and make it low carb with soy noodles instead of pasta. It's still a very tasty meal and super quick to prepare.

I love using tahini in salad dressings. It's so easy to whisk it with a few other ingredients and create a wonderful creamy dressing. In this recipe I mix it with some miso for a great savory punch. To make it filling meal salad I add some very flavorful and easy to make baked tofu.

Don't worry! Everything in this picture is 100% vegan. The Wasa fiber crispbread is a bit of a carb splurge, but it only has about 4 grams of carbohydrate per slice. You could make this with the special Atkins brand crispbread (also vegan!) which only has 2 grams of carbs a piece.

You might wonder if a vegan low carbohydrate diet isn't overly restrictive. It's true that it cuts out quite a few things most people are used to eating, both animal products and carby foods like grains. But really, there are plenty of things left to make up a healthy nutritionally complete and tasty varied diet. I tried to list all the things you can eat while being low carb and vegan. Building blocks for a healthy animal and environmentally friendly diet!