Vegan Recipes Under 300 Calories - Page 2 of 3

Vegan Egg Roll in a Bowl (1-Pan Recipe)

American Cuisine, Weeknight, 300 Calories, Entrées, Chinese Cuisine, One-Pot, Stovetop Recipes, Fall, Winter, Gluten-Free, High-Protein, Meal Prep, Recipes

Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.

Pretty in Pink Pineapple Pie

Old Recipes, American Cuisine, 300 Calories, Desserts, Blender, Stovetop Recipes, Spring, Summer, Nut-Free, Recipes

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.

Instant Pot Wild Rice Blend

Canadian Cuisine, Weeknight, 300 Calories, Entrées, Side Dishes, One-Pot, Instant Pot, Fall, Thanksgiving, Gluten-Free, Nut-Free, Meal Prep, Recipes

Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot. It’s hearty and healthy, perfect for fall.

Vegan Chinese Tomato “Egg” Stir Fry (番茄炒豆腐)

Weeknight, 300 Calories, Chinese Cuisine, Side Dishes, Comfort Food, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Nut-Free, High-Protein, Tofu, Under 30 Minutes, Recipes

This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses eggy crumbled tofu and kala namak for a rich, saucy tomato stir fry dish.

top down view of a loaf of rye banana bread with two thick slices covered in vegan cream cheese

Rye Flour Banana Bread with Cream Cheese Frosting

American Cuisine, 300 Calories, Recipes

This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!

Shichimi Togarashi Spiced Roasted Potatoes

Appetizers, 300 Calories, Side Dishes, Japanese Cuisine, Fall, Winter, Thanksgiving, Gluten-Free, Under 30 Minutes, Recipes

This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.

A close up shot of vegan muhallebi, decorated with rose petals, sesame seeds, and chopped almonds.

Muhallebi or Mahalabia: a Medieval Persian Dessert

Old Recipes, Turkish Cuisine, Arab Cuisine, 300 Calories, Desserts, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, Middle Eastern Cuisine, Recipes

Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented by a 7th-century Persian cook. This very old recipe still tastes wonderful today; a timeless classic!

Turkish Lentil Soup (Instant Pot or Slow Cooker)

Soups, Turkish Cuisine, 300 Calories, Entrées, Side Dishes, One-Pot, Instant Pot, Slow Cooker (Crockpot), Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Recipes

This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, light, and oil-free, and the Turkish spices are so flavourful, you won’t miss the extra fat.

casserole dish full of borani banjan with yogurt and cilantro

Borani Banjan (بورانی بادمجان) Afghan Eggplant Casserole

Afghan Cuisine, 300 Calories, Entrées, Side Dishes, Fall, Gluten-Free, Nut-Free, Recipes

Borani banjan is an Afghan eggplant dish baked with spicy tomato gravy. This naturally vegan-friendly recipe makes for a comforting, aromatic winter casserole.

a glass jar of slow cooker rhubarb butter next to a fruit basket.

Slow Cooker Rhubarb Butter + Instant Pot Option

American Cuisine, Breakfast, 300 Calories, Sauces, Instant Pot, Slow Cooker (Crockpot), Stovetop Recipes, Spring, Summer, Fall, Gluten-Free, Oil-Free, Nut-Free, Recipes

Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.