Low Calorie Vegan Meals are great if you want to eat healthier for general well-being, weight loss or both. These 43 vegan low calorie meals include vegan recipes that are loaded with fresh ingredients and 400 calories or less. This collection of recipes is easy to make and include low calorie meals like vegan soups, delicious salad and healthy vegan dinners.
The perfect weeknight dinner awaits the whole family with delicious plant-based food. From healthy recipes like vegan soups and stews to low fat salads made with whole grains and creamy pasta dishes, these low-calorie meals (all 400 calories or less) are loaded with lots of plant protein so no one will ever ask where you get your protein from again!
Abundant in nutritious ingredients and great for any time of year, most of these healthy vegan recipes provide you with simple cooking steps that are super easy to follow, especially if you're a beginner. Whether you need an easy midweek meal or something light for a special occasion, with this collection, you'll have enough vegan meals for an entire week, maybe even two or three. Now let's dive in!
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🍲 Low Calorie Vegan Soup Recipes
Vegan low calorie soup recipes are made with healthy fats and are a great way to take advantage of all the veggie goodness nature supplies. Cooking time is quick and you can ladle yourself up a generous portion while still adhering to your calorie count. From punchy chili and high protein lentil soup to chickpea stew made with coconut milk, if you're looking for a healthy way to eat, this soup collection has you covered. TIP: Vegan soup goes great with many vegan sides, including these Vegan Buttermilk Biscuits, this swirled Vegan Garlic Bread or this Vegan Focaccia.. Many of these soup recipes take less than 30 minutes to make in one pot. Check them out below:
🥬 Low Calorie Vegan Salads
Nothing like a low calorie vegan salad as a main dish or to start off your meal the light and right way. Top with sunflower seeds for a crunchy texture or some crispy tofu to add grams of protein. Vegan salad recipes, like vegan soup, provide you with a light meal that's also satisfying. TIP: I love eating salads with my garlic Vegan Naan made with no yeast or yogurt and this blender Strawberry Champagne Vinaigrette. Get a load of some of my favorites below:
🍝 Low Calorie Vegan Dinner Recipes
Vegan dinners that are low calorie! Right up my alley. Remember, all of these are 400 calories or less and super easy to make. Want a hint at what you'll find here? Vegan enchiladas made with black beans and drenched in green sauce, easy vegan curry and creamy avocado pasta that takes only 15 minutes to make. Your vegan meal plan has never been easier to follow. TIP: If your vegan lifestyle includes a bit of alcohol, be sure to pair one of these best vegan recipes with a classic Vodka Moscow Mule or my Blackberry Mojito. Check out this huge selection below:
📖 Recipe
Thai Drunken Noodles (Pad Kee Mao)
Ingredients
- 16 oz Thai rice noodles I use A Taste of Thai
- 12 oz tofu pressed and cubed
- 2 tablespoon sesame oil
- 4 cloves garlic minced
- 2 shallots thinly sliced
- 1 jalepeno pepper seeded and thinly sliced lengthwise
- 4 green onions chopped
- 1 medium zucchini chopped in half and then lengthwise
- 1 medium red bell pepper thinly sliced
- 2 medium carrots peeled and thinly sliced lengthwise
- 1 cup fresh Thai basil roughly chopped
- 1 tablespoon fresh ginger shredded or sliced
- 6 tablespoon tamari
- 4 tablespoon vegan oyster sauce
- 4 tbsp vegan fish sauce
- 2 tablespoon maple syrup
- 2 tablespoon rice vinegar
- 1 teaspoon chili paste adjust to heat preference
- ½ cup vegetable broth you may substitute with filtered water
- sea salt and black pepper to taste
Toppings
- fresh basil
- lime wedges
- green onions chopped
Instructions
- Prior to doing anything, press your tofu for 20-30 minutes. This is the tofu press I use and I love it. When cooking with tofu, it's best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.
- Once tofu pressing is complete, cut block into cubes.
- While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don't clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking. Set aside.
- Combine vegan oyster sauce, vegan fish sauce, maple syrup, tamari, rice vinegar, ginger, chili paste and ¾ cup vegetable broth in a bowl. Set aside.
- Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper. Stir and sauté over medium heat, frequently turning. You want the tofu to be brown and crispy but not burned.
- Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.
- Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions,. Sauté for about 5 minutes just until vegetables begin to soften.
- Pour in sauce and stir, completely coating tofu and vegetables.
- Add rice noodles (drain first) and toss to combine making sure sauce is well-incorporated into the noodles.
- Remove from heat and stir in Thai basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!
Notes
- Overcooked noodles can become sticky and glumpy (if that's a word), and break apart once you begin to stir them with all the other ingredients. Most importantly, DO NOT OVERCOOK THE NOODLES. It's best to follow the instructions on the package when cooking your Thai rice noodles.
- If you don't have a tofu press, no worries, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you're ready to cook!
- This Thai Drunken Noodles Recipe is versatile, meaning you can substitute whatever vegetables you have on hand for what I used. HOWEVER, THE SAUCE IS WHAT MAKES THIS DISH, SO DON'T SCRIMP ON SAUCE.
- To make these noodles saucier, double the sauce recipe. Just be sure to plate the noodles immediately after cooking them as when left to sit too long, the noodles will absorb all the sauce.
Liz
I've heard about this dish for years and finally made it!!! So delicious and flavorful!
Deborah
Glad you loved it, thank you Liz.
Ned
These were delicious noodles and I cannot wait to make them again for my family. Thank you so much for this yummy recipe!
Deborah
Hey Ned, glad you liked the noodles. Can't figure out which recipe, though?
TAYLER ROSS
These vegan meals all look incredible! I can't wait to try them all, especially the Roasted Sweet Potato Southwest Salad!
Deborah
That's one of my favs too, Taylor. Thanks so much for your comment.
Tara
Such a delicious collection of vegan meals! I especially love the Paste e Ceci and Creamy Vegan Tomato Soup.
Deborah
I have not tried the Pasta e Ceci yet, but the tomato soup is my recipe and it's pretty darn good. Thanks Tara.
Ieva
Oh my! I love the salads in this collection of recipes! And incidentally, I have everything to make the Southwestern salad for lunch today! Cannot wait 🙂
Deborah
Ooh la la, that's my recipe. Hope you enjoy it. Thanks Leva.
Harriet Young
Thank you for all of these amazing ideas! I loved the hoisin tofu and will be making my way through the others.
Deborah
One of my favorites too! Thank you Harriet.