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.

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, […]

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 […]

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 […]

Vegan low carb muffins, lemon poppyseed flavor!

22 July 2016 - 9:26 by Martine in Dessert
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Time: preparation 15 minutes, cooking 25 minutes, total 40 minutes
Serves: 12-15 muffins
Low carb vegan lemon poppyseed muffins These little cakes are very filling. They are a perfect snack to bring with you to work or when you are going on a trip. Unfortunately, they only keep for about two days at room temperature. They freeze and thaw very well though, so you can easily make a big batch and put them in the freezer for when you fancy something sweet.

Basic low carb seitan

24 April 2016 - 6:13 by Martine in Basics
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Time: preparation 15 minutes, cooking 60 minutes, total 75 minutes minutes
Serves: 450 g / 1 pound
Low carb seitan, vegan Seitan is one of my favorite vegan protein sources. It has a delicious meaty bite and taste, and if you can find a cheap source of vital wheat gluten, it is also extremely affordable. It is very versatile and can be made into lots of different varieties and flavors, form a simple basic meaty seitan like this one, to sausages and burgers.

Creamy sundried tomato pasta with veggies

3 April 2016 - 10:13 by Martine in Lunch & Dinner
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Time: preparation 10 minutes, cooking 10 minutes, total 20 minutes
Serves: 2 people
Creamy sundried tomato pasta, low carb vegan 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.

My favorite tofu scramble

19 March 2016 - 7:34 by Martine in Breakfast, Lunch & Dinner
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Time: preparation 5 minutes, cooking 15 minutes, total 20 minutes
Serves: 2-3 persons
Tofu scramble, low carb vegan What's a vegan blog without a few tofu scramble recipes right? This is my favorite scramble.It's super flavorful, filling, nutritious and very fast to make. I know scramble is traditionally a breakfast food, but I actually prefer to eat it for lunch, or even dinner!

Kale salad with baked tofu and a miso-tahini dressing

26 February 2016 - 9:39 by Martine in Lunch & Dinner
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Time: preparation 15 minutes, cooking 45 minutes, total 60 minutes
Serves: 2 persons
Kale salade with tahini-miso dressing and baked tofu 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.

Low carb pizza, completely vegan!

18 February 2016 - 9:54 by Martine in Lunch & Dinner
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Time: preparation 20 minutes, cooking 20 minutes, total 100 minutes
Serves: 2 people
Low carb vegan pizza I really like pizza, real pizza. Cauliflower crusts and what have you can be good too, but sometimes I just want my pizza to have a bread crust. That's where this recipe comes in. Because of all the high protein flours, this recipe is incredibly filling. Half a pizza will easily fill you up, so one pizza serves two.
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