43 Low Calorie Vegan Meals For Easy Dinners
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!
🍲 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:
Full of fresh herbs and savory mushrooms, this creamy Wild Rice Mushroom Soup is made in a Dutch Oven (or one pot) in just under 30 minutes. Vegan and gluten-free.
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A warm and comforting vegan Creamy Chickpea Soup with red peppers made in your Instant Pot in 20 minutes.
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This healthy Vegan Vegetable Soup is oil-free with no added salt. What better way to start the New Year?
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You're going to love this warm and comforting vegan tomato soup! It's easy to make using simple ingredients you probably already have on hand. A must-make for a chilly winter night.
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This 3-bean chili makes a quick, easy and healthy meal that’s perfect for those busy weeknights! Vegan and gluten-free.u003c/emu003eu003c/pu003e
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Vegan ingredients including fresh veggies, tender lentils, and plenty of flavors to create the best lentil soup recipe!
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Cabbage Coconut Curry with Chickpeas is flavorful and easy to make in 30 minutes. Enjoy this vegan one-pot meal with rice or on its own. Only 9 ingredients required!
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This delicious vegan potato soup with sweet potatoes, garlic, turmeric, and black pepper is the perfect one-pot comfort food for a cold day.
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Get ready for a cozy, autumn-inspired dish with this vegan pumpkin chili! It’s packed with healthy veggies, hearty beans, and velvety pumpkin puree for a satisfying plant-based meal.
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Hearty and comforting, this rustic soupy Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth. Serve it with crusty bread or your favorite grain for a complete meal.
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Vegan Broccoli Soup! This dairy-free Cream of Broccoli Soup is rich, velvety, and bursting with flavor. Made with wholesome ingredients, it’s the perfect comforting dish for chilly evenings.
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This Vegan Egg Roll Soup with Tofu is a delicious plant based soup recipe. It is easy to make and made in one pot.
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A creamy, delicious soup made with fresh pumpkin, carrots, ginger, and cashews, plus red pepper flakes, cinnamon, and nutmeg.
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This easy Instant Pot German Potato Soup is the perfect recipe for cold winter days. Learn how to make it today.
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🥬 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:
Pearl Barley Salad loaded with chewy barley and fresh summer vegetables. Low calorie and high protein, this healthy recipe requires only 8 wholesome ingredients and 20 minutes to make.
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Fresh summer vegetables and roasted sweet potato are drizzled with a tangy cilantro lime dressing for a delicious vegan take on a traditional southwest favorite. No measuring required!
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This satisfying and flavorful Kale Sweet Potato Salad (entree salad) is loaded with beans, grape tomatoes, bell peppers, cucumber, and more.
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This Tofu Quinoa Bowl is packed with protein and nutrients! Easily roast the veggies and bake the crispy tofu all on one sheet pan while cooking a healthy pot of quinoa. It’s perfect for meal prep or as a healthy dinner for the family!
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🍝 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:
Spicy, saucy, with a hint of sweet, these Thai Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless.
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This fresh-tasting Avocado Pasta with creamy avocado sauce is topped with fresh cherry tomatoes and vegan Parmesan, is easy to make, delicious, high protein, non-dairy and gluten-free too!
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Bathed in an exotic blend of Indian spices and rich coconut milk, these Indian Pumpkin Butter Chickpeas take only 20 minutes to prepare, and are also vegan, gluten-free and low calorie.
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Rich in Unami flavor and slathered over a bed of warm sushi rice, these Sticky Shiitake Mushrooms are sweet, savory and spicy, made in the skillet and ready to devour in less than 30 minutes.
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Introducing your new favorite pasta for pumpkin season. This vegan pumpkin pasta bake is bathed in a rich, creamy pumpkin sauce with a cheesy flavor that tastes just like actual cheese.
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This Vegan Enchilada Casserole is gluten-free, requires only 10 ingredients, takes only 15 minutes to prepare and is ready after 30 minutes in the oven. Loaded with black beans and healthy veggies. Yummy!
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An amazing Rainbow Forbidden Rice recipe filled with a melange of healthy vegetables and a drizzle of sweet maple syrup. Takes only 45 minutes from prep to plate.
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This Gardein Shepherd's Pie is vegan, gluten-free, low fat and low calorie, and takes only 30 to 40 minutes to prepare. Made with Gardein Plant-Based Meatless Ground and parsnip mashed potatoes.
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This vegan nasi goreng is savory, tasty, and packed with Asian flavors! This delicious dish is easy to make and can be ready in 20 minutes.
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This simple vegan potato curry recipe combines the earthiness of hearty potatoes with the nuttiness of chickpeas, all simmered in a spiced tomato-based sauce.
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This Easy Chana Masala recipe is made in 15 minutes! Naturally vegan u0026amp; gluten-free, made with chickpeas, tomatoes, u0026amp; authentic Indian spices!
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These easy weeknight butter beans have a light, lemony broth and are easily customized to use whatever veggies you have on hand!
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This easy one pan spaghetti squash is perfect for summer! With roasted tomatoes, onion, and garlic. Vegan, vegetarian.
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Sweet, salty, and tangy, this Hoisin Tofu is the ultimate easy tofu recipe. Serve it over rice with your favorite veggie.
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Ultra luscious and flavorful, this Vegan Creamy Pasta takes only 20 minutes to make with simple ingredients you to have in your kitchen.
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This vegan egg roll in a bowl is packed with protein, veggies, and all the best egg roll flavors! It’s great when you want a healthy meal that tastes even better than takeout!
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Spinach Zucchini Stir Fry with aromatic Indian spices. This quick and easy meal comes together in under 20 minutes, the perfect blend of simplicity and deliciousness!
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This Creamy Vegan Spinach Pasta recipe features a delightful twist using fresh spinach leaves as the base instead of usual basil leaves.
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Pasta e ceci is simply Italian pasta with chick peas. Similar to pasta e fagioli, but instead of beans, garbanzo beans are used instead.
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Discover the perfect Saag Aloo recipe, a delightful blend of spinach and potatoes, creating a flavorful and wholesome dish. Easy steps for a delicious meal!
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This vegetarian fajita bowl is an easy dinner or lunch option that is also great for meal prep. It can become an easy vegan fajita bowl too!
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This quick and easy green bean tofu stir-fry will be your next favorite meal! A great weeknight dinner that is ready in 30 minutes.
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This tofu fried rice is made from savory scrambled tofu, fluffy rice, and colorful veggies flavored with a savory sauce. A simple weekend dinner that is ready in 30 minutes!
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A creamy chickpea curry with tomatoes and onions in a cashew cream sauce seasoned with turmeric, coriander, and cumin.
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Thai Drunken Noodles (Pad Kee Mao)
This Drunken Noodles Recipe (Pad Kee Mao) tops the list of my all-time favorite Thai recipes. Spicy, saucy, with a hint of sweet, and packed with healthy vegetables and fresh basil, these Tofu Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless.
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Servings: 6 servings
Calories: 389kcal
Ingredients
- 16 oz Thai rice noodles I use A Taste of Thai
- 12 oz tofu pressed and cubed
- 2 tbsp 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 tbsp fresh ginger shredded or sliced
- 6 tbsp tamari
- 4 tbsp vegan oyster sauce
- 4 tbsp vegan fish sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tsp chili paste adjust to heat preference
- 1/2 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 3/4 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.
Nutrition
Serving: 1cup | Calories: 389kcal | Carbohydrates: 80g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 878mg | Potassium: 386mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4378IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg
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I’ve heard about this dish for years and finally made it!!! So delicious and flavorful!
Glad you loved it, thank you Liz.
These were delicious noodles and I cannot wait to make them again for my family. Thank you so much for this yummy recipe!
Hey Ned, glad you liked the noodles. Can’t figure out which recipe, though?
These vegan meals all look incredible! I can’t wait to try them all, especially the Roasted Sweet Potato Southwest Salad!
That’s one of my favs too, Taylor. Thanks so much for your comment.
Such a delicious collection of vegan meals! I especially love the Paste e Ceci and Creamy Vegan Tomato Soup.
I have not tried the Pasta e Ceci yet, but the tomato soup is my recipe and it’s pretty darn good. Thanks Tara.
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 🙂
Ooh la la, that’s my recipe. Hope you enjoy it. Thanks Leva.
Thank you for all of these amazing ideas! I loved the hoisin tofu and will be making my way through the others.
One of my favorites too! Thank you Harriet.