3 Vegan Recipes For Weight Loss (easy vegan weight loss)

Vegan Recipes For Weight Loss - 1. Breakfast

Vegan Recipes For Weight Loss - Breakfast

Scrambled Lentils and Tofu with Roasted Sweet Potato and Baby Carrots


  • 1 Large Sweet Potato
  • 1 Tbsp Avocado Oil
  • 1 Zucchini
  • 1 Bell Pepper
  • 2 Tomatoes
  • 1 Large Clove Garlic or Pre Minced Garlic 
  • 1/2 Cup Dry Red Split Lentils
  • 1/2 Cup Water
  • 350g Firm Tofu
  • Paprika, Salt & Pepper (or your choice of seasonings)


Chop the sweet potato into small pieces, place in an oven dish and lightly sprinkle with avocado oil and salt. Bake at 400 degrees F for 25 to 30 minutes. Add your red lentils to boiling water for 5 minutes and then drain. While that cooks, cut up and dice your vegetables. In a large wok or deep fry pan add the minced garlic to fry it off, then add in the vegetables and sauté for a few minutes. Now add the red lentils, cubed tofu and half a cup of water, plus your choice of seasonings. 

Vegan Recipes For Weight Loss - 2. Lunch

Vegan Recipes For Weight Loss - Lunch

Quinoa Salad with Avacado


  • 1 Cup Dry Quinoa
  • 1 Cup mini tomatoes
  • 1 Cucumber (deseeding it can reduce the wetness)
  • 1 Bell Pepper
  • 1 Small Red Onion
  • 1 Can Black Beans
  • 1 Bunch Fresh Parsley
  • 1/2 Cup of Corn
  • 1 Lemon


First cook up the quinoa in a pan with two cups of water. Bring to the boil, cover then turn down to low and let it simmer for 15 mins. Meanwhile rinse and drain your black beans and chop up your vegetables into cubes. Take the cooked quinoa and place into a large bowl and allow it to cool. Once cool, add in the chopped vegetables, parsley and  black beans. Then add the drained corn. Squeeze the juice from the lemon over the top and add sald and pepper. Gently mix, then add put in a serving dish. Finally cube or slice your avocado and place on top. 

Vegan Recipes For Weight Loss - 3. Dinner

Vegan Recipes For Weight Loss - Dinner

Spicy Mushroom Stew

Sauce Base Ingredients

  • 2 Gloves Finely Chopped Garlic (or minced garlic paste)
  • 1 Tbsp Red Pepper Flakes
  • 1 Tbsp Soy Sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp water
  • 1 Tsp Chili Flakes (optional for spice)
Mushroom Stew Ingredients
  •  1/2 Cabbage
  • 1 Diced Carrot
  • 300g Mushrooms
  • 200g Soft Tofu
  • 1 Can Red Beans
  • 1 Cup Vegetable Broth
  • 1 Cup Water
  • Salt & Pepper
  • Green Onion
  • Roasted Sesame Seeds

This delicious dinner recipe is only 175 calories per serve, but is packed with protein and vegetable goodness and is especially good when served with rice. 


First start by making the base sauce by mixing together the minced garlic, red pepper flakes, soy sauce, brown sugar, water and chili flakes in a bowl.

Then in a large pot add in the cabbage, carrot, mushrooms, tofu, drained red beans, vegetable broth and water. Also stir in the sauce base and then cook over the stove on a high heat until the carrots have softened. 

Add salt and pepper, and top with some green onion and roasted sesame seeds to serve.