Low Carb Vegetarian Recipes

 

 

 

44. Caponata

 

1 lb plum tomatoes, chopped

1 eggplant, in 1/2" pieces

2 med zucchini, in 1/2" pieces

1 onion finely chopped

3 stalks celery, sliced

1/2 c chopped parsley

2 tbsp red wine vinegar

1 tbsp brown sugar

1/4 c tomato paste

1 tsp salt

1/4 tsp freshly ground black pepper

3 tbsp oil cured black olives,   (optional)

2 tbsp capers,   (optional)

 

 

Combine ingredients except olives & capers. Cook on low for 5 to 6 hours. Stir in olives & capers, if using.

 

 

45. Cheese Soufflé

 

1 1/2 cups Keto Crumbs

3 c. grated sharp cheese

1/4 c. olive oil

6 lg. eggs

3 c. milk, scalded

2 tbsp. Worcestershire sauce

1/2 tsp. salt

Paprika

 

Tear bread in small pieces. Place 1/2 in crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and oil, eggs, milk, Worcestershire sauce and salt, and paprika, mix well. Cook on low 4-6 hours.

 

 

46. Chilean Soy Bean And Winter Squash

 

1 pound dried soy beans

2 pounds winter squash sliced

2 onions, chopped

5 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

3 bay leaves

1/4 teaspoon black peppercorns

1/2 fresh chili, minced

2 large tomatoes, chopped

Salt to taste

 

 

Soak the soy beans overnight. Put all ingredients except the salt in the crock pot, and stir. Cook on low for 8 hours. Add salt and serve over mashed cauliflowers.

 

47. Chuck wagon Chili

 

2 c. barley

6 c. water

 

 

Cover and cook on low overnight. Add and stir in:

 

1 (46 oz.) can of tomato juice

3 T. chili powder

1/2 tsp. cumin

1 tsp. crushed, dried oregano

1 1/2 T. dried chopped onion

1 T. dried green pepper

1/2 tsp. sea salt

(Optional): 1 onion, chopped

1 green pepper, diced

 

 

Add to chili, cover, and cook all on low for 2 more hours, stirring occasionally

 

 

48. Crockery Ratatouille

 

1 med eggplant cubed

1-1/2 lbs tomatoes, sliced

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 c. chopped fresh basil or 1/3 c. dry basil

1/2 tsp salt

1/2 tsp dried oregano

1/8 tsp pepper

1/4 c. olive oil

2 med zucchinis, sliced

 

Grease a large shallow baking pan with olive oil. Bake eggplant until golden brown and soft.

 

In crockpot, combine tomatoes, onion, bell pepper, garlic, and spices. Mix in baked eggplants. Cook at low 6-8 hours.

 

Stir in zucchini. Increase heat to high; cook about 15 min.

 

 

49. Curry-spiced Lentils And Spinach

 

1 1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1 teaspoon ginger

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1 medium onion, chopped

2 garlic cloves, crushed, minced

1 cup barley

1 package chopped spinach - (10 oz)

2 cups vegetable broth

Salt to taste

 

 

Combine ingredients in the crockpot. Cover and cook on low for about 7 hour.

 

Add salt to taste; serve garnished with chopped tomato and mint if desired.

 

 

50. Eggs Florentine

 

1 Tablespoon vegetable oil

1 cup shredded old cheddar cheese

1 (9-ounce) package frozen spinach

1 cup Keto Crumbs

1 cup sliced fresh mushrooms

1/2 cup chopped green onions

1 ounce sliced pimiento (or red pepper)

6 eggs

1 cup heavy creams

1/2 cup water

Salt and pepper to taste

1/2 teaspoon paprika

 

 

Layer 1/2 cup cheese, spinach, Keto Crumbs, mushrooms, onions and pimiento. Mix eggs, heavy creams, water, and salt and pepper in a separate bowl, pour over the mixture. Sprinkle with the cheese and paprika. Cook for 2 hours on medium.

 

 

 

51. Gumbo

 

1 whole onion, chopped

3 whole clove

1 whole green bell pepper, diced

2 cups tomatoes, diced

4 cups vegetable stock

1 cup cooked soy beans

1 1/2 cups sliced okra

1 teaspoon salt

1/4 teaspoon allspice

 

 

Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours.

 

 

52. Curried Chickpeas And Kale

 

2 tablespoons olive oil

1 1/2 cups chopped onions

4 cloves garlic, minced

1/2 tsp. cumin

3 cups chopped kale or 1 pkg. frozen chopped spinach

1 1/2 tbs. curry powder

1 tsp. ground ginger

1 tsp. ground coriander

1 1/2 cups vegetable broth

3 cups cooked string beans

1 cup chopped tomatoes

1/4 tsp. salt, or to taste

 

 

Combine all ingredients in the crock pot and cook on low 8 hours.

 

 

53. Spicy Mushrooms

 

6 tablespoons butter

1 large onion, chopped

2 teaspoons basil

2 teaspoons oregano

1/2 teaspoon thyme

1/4 cup lemon juice

1/2 cup sherry

1/4 teaspoon red pepper

3 pounds whole mushrooms

 

 

Saute onion until transparent. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 2 hours. Add mushrooms about 15 minutes before serving.

 

 

54. Cholent

 

1 1/2 cups dried soy beans

1 tablespoon vegetable oil

2 garlic cloves, minced

2 medium onions, thinly sliced

3 celery ribs, thinly sliced

2 large zucchinis, cubed

1 bay leaf

5 vegetable bouillon cubes

1 tablespoon Paprika

4 cups hot water

Salt

Freshly ground pepper

 

 

Soak the beans overnight in water to cover, then drain. In a large skillet, heat the oil and sautee the garlic, onions and celery until tender, then add to 3-quart crockpot.

Add the zucchinis, beans, bay leaf and paprika.

 

Mix vegetable bouillon cubes with 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.

 

Cook on low 18-24 hours.

 

Makes 4 very generous servings.

 

 

 

55. Barley Stew

 

1 c Millet

4 c Water

2 Onions, wedged

2 large zucchinis, cubed

1 c Celery, chunked

1 lb Mushrooms, chopped

2 Bay leaves

1/2 ts Basil

1/2 ts Thyme

 

 

Toast barley in a dry skillet for about 5 minutes. Add all ingredients and cook for 4 hours on high or 8 hours on low.

 

 

56. Stuffed Green Peppers

 

1 package frozen green or string beans

1 can soy beans

1 can diced tomatoes

1/4 cup salsa

1/4 cup chopped onions

1 1/2 cups cooked rice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded cheese

6 green peppers, seeded

 

 

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Cover; cook on low 8 hours or on high 4 hours. Sprinkle with 1/4 cup cheese and let it melt before serving.

 

 

57. Tofu And Spinach Pasta

 

1 medium onion, chopped

1 stalk celery, sliced

3 cloves garlic, minced

2 tsp Italian herb seasoning

1 lb soft tofu, drained

1 pkg frozen chopped spinach,

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/8 tsp pepper

Low Carb Pasta 1 pack

2 large cans (about 15 oz each) tomato sauce

1/2 cup dry red wine

1 cup shredded mozzarella cheese

 

 

Combine onion, celery, garlic, and herb seasoning. In a large bowl combine tofu, spinach, Parmesan cheese, salt, and pepper; mix well.

 

Layer Low Carb Pasta over onion mixture in cooker. Mix tomato sauce and wine; pour over manicotti. Cook on low for 6 hours.

 

Sprinkle with mozzarella cheese. Increase heat to high; let the cheese melt.

 

 

58. Eggplant Lasagna

 

4 eggplants, sliced

1 onion

1 garlic clove

1 green bell pepper

1 cup fresh or 1/2 cup dry parsley

1 28 oz can tomato puree

1 small can tomato sauce

Salt and pepper to taste

Oregano, basil, or Italian/pizza seasonings to taste

Olive oil

1 bag of Low Carb Pasta

Mozzarella cheese

 

 

Cook eggplants in microwave until done. Chop up peppers, onion, and garlic. Cook with about 1 tablespoon olive oil over medium heat until done. Add cooked cubed eggplants and parsley.

 

Put 1/2 vegetable mixture in bottom of crockpot; add 1/2 package of uncooked pasta, 1/2 of the cheese, then rest of vegetables, noodles and cheese.
 

Mix tomato puree and sauce together with seasonings and about 1 teaspoon olive oil.

Cook on high for 1 hour then low for 6 hours, or on low for 8 hours.

 

 

59. Almond Roast

 

2 c almond flour

1/4 c Peanut butter or tahini

2 tb Nutritional yeast

2 ts Cumin powder

1 ts Ground coriander

1 ts Garlic powder

1/2 ts Onion powder

1/2 ts Salt

1/2 ts Black pepper

1 c Water

3 tb Tamari (or soy sauce)

3 tb olive oil

1 1/4 c Additional water

1/4 c Cider vinegar

1 Clove garlic, sliced

 

 

Cut peanut butter or tahini into the flour. Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.

 

Add tamari and oil to one c of water and pour into almond flour mix. Knead into a rough ball and place into a crock pot.

 

Mix additional water (1 & 1/4 c) and cider vinegar and pour over the balls. Cook on low for 5-7 hours.

 

Slice thinly and serve.

 

 

60.  Brown Sugar Cranberries

 

2 12 oz packages fresh cranberries

3 cups Spoonable Brown Sugar Replacement

2 cups dry wine

1 cinnamon stick

2 teaspoons grated orange peel

2 oranges

1 cup dry currants

 

Mix the cranberries, sugar, wine, cinnamon, orange peel, and orange segments in a crock pot. Cook on high until the cranberries pop. Remove the cinnamon stick, and stir in the currants. Cool to room temperature, then chill.

 

 

 

61. Vegetarian Enchilada

 

1 can crushed tomatoes in tomato puree

1 can chunky salsa

1 can tomato paste

2 cans soy beans

1 can diced green chilies

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

5 Low Carb Tortillas

1 can sliced ripe olives

 

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly.

Top with 1 l/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.

 

Cover and cook on the low heat setting about 5 hours. Serve hot.