We Ate Well

We Ate Well Low Carb Vegetarian Recipes - Eat Mindfully, Joyfully and Sustainably. Cookbook: The Vegetarian Reset We Ate Well is a community for foodies.

Our mission is to help you eat mindfully, joyfully and sustainably on a vegetarian diet.

Weeknight Simple for February is (finally) out — and I think you’ll find it worth the wait!Here’s what’s on the menu:👩🏽‍...
02/23/2026

Weeknight Simple for February is (finally) out — and I think you’ll find it worth the wait!

Here’s what’s on the menu:

👩🏽‍🍳 Coriander Tofu Bowl with Beet Tzatziki
At the heart of this bowl is a punchy coriander-ginger sauce I’ve wanted to recreate ever since spotting a version in Madhur Jaffrey’s cooking. Here, it coats tofu and pairs with a vibrant beet tzatziki — creamy, cooling, and hot-pink bright — for that perfect balance of spice and freshness. A deeply satisfying, protein-forward bowl with layers of flavor and color.

👩🏽‍🍳 Curried Butternut Squash Soup with Ezekiel Croutons
Sunshine in a bowl. This smooth, gently spiced soup is hearty enough to stand as a winter main, with two quiet protein boosts bringing it to ~20g per serving. The toppings make it: chili crisp, pumpkin seeds, and crunchy Ezekiel croutons for contrast, heat, and texture in every spoonful.

👩🏽‍🍳 Whole Wheat Einkorn Brioche-Style Bread
My long-awaited answer to supermarket brioche. Whole-grain einkorn and Greek yogurt create a loaf that’s tender, moist, and surprisingly fluffy, with real depth of flavor. Rich enough to feel special, but versatile enough for everyday — from soup companion to sandwich base to breakfast toast.

Comment or DM SIMPLE to signup! And don’t miss the poll in stories to vote on which recipe you want to see for free in my next newsletter drop!

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02/20/2026

✨Gluten-free and vegetarian? I see you.✨
You’re trying to eat in a way that feels good and actually tastes like something—and I’m here for it.

If you don’t have celiac but know that modern wheat makes you feel off, these two are worth exploring:

🌾 Einkorn – an ancient grain with real character (and a great pasta texture)
🍞 Ezekiel bread – sprouted, easier on digestion, and way more satisfying than most gluten-free bread

These are student favorites in The Vegetarian Reset Lab—because yes, it is possible to get protein, carbs, and flavor in the same bite.

And no, gluten-free doesn’t have to mean boring.

Follow for more high-protein vegetarian ideas that work with your body—not against it.

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02/04/2026

In Ayurveda, moong beans and red rice are considered pathya - gentle enough to be eaten daily. They’re revered for their rejuvenating qualities: naturally sweet, cooling, and easy to digest, absorb, and assimilate, even when digestive fire (agni) is on the weaker side.

Here, I use a combination of yellow moong dal and red rice (such as Lotus Foods), with a small protein boost from nutritional yeast, to create a gluten-free flatbread that’s something of a blank canvas. It’s inspired by adai, the hearty South Indian lentil flatbread, but the flavor is intentionally more neutral. That makes it incredibly versatile - sturdy enough to work as a pizza base, yet soft enough to scoop up curries or pair beautifully with chutneys.

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Ingredients:

¾ cup yellow moong dal[135g] or split red lentils
1/3 cup red rice (such as Lotus Foods)[60g] or white quinoa
¾ cup water[180ml]
1 Tbsp. olive oil
4 Tbsp. nutritional yeast[20g]
⅓ tsp baking powder, optional
1 tsp fine sea salt

Optional flavorings: Eg: ginger & hing for Indian flavor, oregano and garlic powder for pizza flavor

Toppings: For Pizza - tomato sauce (I used a jarred pasta sauce), mozzarella cheese and desired toppings. For Indian-style flatbread - grated carrot, chopped red onion and green chiles

See caption for directions.

02/02/2026

As vegetarians, many of us grew up centering our plates around grains—often refined ones—while vegetables sat on the sidelines and protein barely made an appearance.

Think about your comfort meals: sandwiches, pastas, rice dishes. Grains are the main event, and everything else plays catch-up.

One of the most powerful shifts you can make? Flip the ratio of veggies to grains, and add a minimum dose of protein in every meal.

But here’s the question I get most often:
“What proteins can I add so it doesn’t get boring?”

Good news: you don’t have to live on tofu and paneer alone.

There’s an entire spectrum of vegetarian proteins—legumes, grains, nuts, seeds, soy, dairy, and eggs—and when you learn how to layer them, your meals become nourishing and exciting.

Want help simplifying it?

✨ If you’re ready to stop cobbling together advice from blogs and reels…

Comment “LAB” and I’ll send you the link to my signature program The Vegetarian Reset Lab that helps you master lower-carb, protein-rich vegetarian cooking once and for all.

Because when you know how to build meals that fuel your body and fit your life, everything changes.

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