LOW CARB VEGAN RECIPES [EASY AND HEALTHY VEGAN MEALS] | PLANTIFULLY BASED

Hi my friends! Today I have two low carb vegan recipes for you guys. A vegan Shepherd’s pie and a crispy peanut tofu bowl. Both are incredibly delicious and pretty easy to make. With less than 40G of carbs per serving they are amazing.

SHEPHERD’S PIE RECIPE:
PEANUT TOFU BOWL:
NEW EBOOK 30+ RECIPE EBOOK:

SHEPHERD’S PIE
1/3 cauliflower [250g]
1/4 cup non-dairy milk, unsweetened and unflavored [60ml]
1 1/3 cup ground beef crumbles [225g]
*I use Lightlife Smart Ground
1 carrot, peeled and chopped [40g]
1/3 vidalia onion, chopped [60g]
1 1/2 cups vegetable broth [360ml]
1/2 cup frozen peas [80g]
1/2 cup frozen corn [80g]
2 tsp cornstarch [5g]
2 tbsp vegan butter [28g]
*I use Miyoko’s
1/2 tbsp oil [10g]
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp dried thyme
1/2 dried rosemary
1/2 tsp black pepper
Salt and pepper to taste
MIYOKOS BUTTER:

PEANUT TOFU BOWL
About 1/2 block high protein tofu [6 oz]
2 large heads of bok choy [200g]
15-20 string beans [50g]
2 handfuls of cabbage [60g]
1 1/4 tbsp peanut butter [20g]
*best to look for natural ones only ingredients peanuts and salt
3/4 tbsp grade A maple syrup [10g]
1 tsp sriracha [4g]
1 1/2 tbsp non-dairy milk [20g]
3/4 tbsp sesame oil [10g]
1 1/4 tsp soy sauce [6g]
1/2 tsp garlic powder
Green onion and sesame seed for garnish
BLACK SESAME SEEDS:
WHITE SESAME SEEDS:
ALL NATURAL PEANUT BUTTER:
GRADE A MAPLE SYRUP:

MY CAMERA (CANON REBEL T6):
50MM LENS:
MY TRIPOD:
$2 EBOOK:

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