Healthy Vegan Recipes Under 300 Calories

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Being on a vegetarian diet does not mean you are guaranteed to get low-calorie intake. There are still vegan-friendly foods that are high in calories, and if you are into a diet that is strict in calorie count, then this article will help you come up with healthy vegan recipes that are less than 300 calories.

Healthy Vegan Recipes Under 300 Calories

Healthy vegan recipes will not only compliment your vegan diet your targeted nutritious, low-calorie intake as well. Your vegan diet does not mean that you have to deprive yourself of tasty food. You can still enjoy being vegan and healthy at the same time.

Chickpea and Apple Salad

Prep Time: 20 minutes

Yield: Serves 4

Ingredients:

Healthy Vegan Recipes Under 300 Calories
  • 4 chopped spring onions
  • 2 sticks of sliced diagonally celery
  • 1 diced green apples
  • 2 tbsp golden sultanas
  • 400g rinsed and drained chickpeas
  • ½ bunch of chopped coriander
  • 2 leaves of little gems

For Dressing:

  • 2 tsp curry paste
  • 2 tbsp chopped mango chutney
  • 3 tbsp Greek yogurt
  • 1 juiced lime

How to Make It:

  1. For the dressing, mix all dressing ingredients until well mixed.
  2. Add all salad ingredients except lettuce leaves and toss it with some seasoning. Arrange lettuce leaves on a plate and put other greens on top of it. Sprinkle the remaining coriander on top of the salad. Enjoy!

Stir-fried Tofu Noodles

Healthy Vegan Recipes Under 300 Calories

Prep Time: 25 minutes

Yield: Serves 4

Ingredients:

  • 225g cubed smoked tofu
  • 100g long-stemmed broccoli cut into chunks
  • 1 tbsp sesame oil
  • 2 quartered pak choi
  • 1 thinly sliced carrot
  • 1 tbsp cornflour
  • 1 tbsp soy sauce
  • 2 cloves of crushed garlic
  • 1 tbsp sriracha
  • 300g cooked egg noodles
  • 2 thinly sliced spring onion

How to Make It:

  1. Heat wok over high heat then toss the tofu with 2 tsp sesame oil and some seasoning. Fry for 3 to 4 minutes while turning regularly until golden brown. Dry it using a kitchen towel.
  2. Pour the remaining sesame oil into the wok and add broccoli, pak choi, carrots, and stir-fry for about 5 minutes until charred at edges.
  3. In a mixing bowl, mix the cornflour, soy sauce, and 100ml water to make your sauce, and then add garlic and sriracha. Reduce heat to medium and add the sauce.
  4. Tip in noodles and toss all other ingredients until warmed and sauce thickens. Top with crispy tofu and spring onion, then serve.

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