Author Margo DeMello certainly doesn't think so. After losing 45 pounds on a low carb diet herself, DeMello wrote The Low Carb Vegetarian, a cookbook to help other vegetarians plan low carb meals.
"Tofu, seitan and a lot of the different fake meat products" make good staples, she suggests. "For the hot dog and hamburger products though, you do have to look at the ingredients because some do have a lot a carbs." As far as vegetables, "carrots are out, and potatoes are out," says DeMello, "but I include a ton of the different kinds of greens, and cauliflower is a good substitute for potatoes or rice."
Anthony Leone agrees on the benefits of green leafy vegetables. Leone is the founder and owner of New York City-based low carb eatery Energy Kitchen. "The best vegetables that are low carb are the ones that are low on the glycemic index, such as spinach, broccoli, romaine lettuce, cucumbers with the skin on, etc," he says. "The vegetables you would want to stay away from are carrots, beets ... and potatoes."
Jason DeMoranville, author of The Core of a Balanced Diet, believes strongly in the benefits of soy. "As a staple food for vegetarians, you can't beat soy as the number one vegetarian source for good digestible protein and low carbs every day," he says.
But what about beans? Vegetarians commonly know beans as a great protein source, but most varieties of beans tend to be high in carbs.
"Beans definitely have a place," says Les Harris, executive chef of the South Glastonbury, Connecticut-based Glastonbury Gourmet LLC. But since people tolerate different levels of carbohydrates in trying to lose weight, "the early stages of a low carb diet plan may require the abstinence of beans for a limited amount of time."
Chef Jacki Pearson of St George, Utah-based Green Valley Spa agrees. "Beans also provide a healthy protein alternative in moderate portions of half a cup," she says. "Even though a 1/2 cup serving of kidney beans has about 20 grams of carbohydrates, eaten in moderation of no more than one 1/2 cup serving of beans a day, the over all carbohydrate count can be kept down." A half cup of kidney beans also contains about 7g of fiber.
Fruits are often restricted in the beginning of many low carb diets, but are allowed in later phases. Consult your low carb plan to see what fruits are allowed.
"Eat foods rich in fiber, protein and healthy fats such as non-hydrogenated, unprocessed coconut oil, olive oil, soybean oil and butter and no trans fats," suggests Karen Spirer, president of Karen's Fabulous Foods, a national food company that produces the "Fabulous Tastes" line of low carb baked goods. "Avoid the hydrogenated vegetable proteins found in margarine and processed salad dressings. Healthy fats cause virtually no blood sugar elevation, and protein causes very little."
So, what's a good shopping list to take to the grocery store if you're starting a low carb vegetarian diet? The list below includes Spirer and Harris' top suggestions.
Salad greens and other leafy vegetables -- spinach, parsley, Boston and romaine lettuce Asparagus, artichoke hearts, arugula, bamboo shoots, beet greens, cabbage, cauliflower, celeriac, chard, collard greens, cucumber, broccoli, brussel sprouts, eggplant, escarole, garlic, green onions, jicama, kale, leeks, kohlrabi, mushrooms (especially straw), mustard greens, okra, peppers (all varieties), pumpkin, radish, radicchio, rhubarb, sprouts (alfalfa and bean), string and wax beans, snow peas, Swiss chard, tomatoes, tomatillo, turnips, water chestnuts, watercress, yellow summer squash and zucchini.
Acerola, avocado, blueberries, chayote, cantaloupe, cranberries, peaches, raspberries and strawberries.
Almonds, walnuts, macadamia nuts, hazelnuts, pecans, Brazil nuts, cashews, pine nuts, sesame seeds, sunflower seeds, pumpkin seeds.
Soybeans and soybean-derivative products, lentils, black eyed peas, kidney beans.
Eggs prepared any manner as log as they are not fried in trans fats; heavy cream, low carb yogurts; soy milk and coconut milk; hard cheese such as Swiss, cheddar, Parmesan, gouda, edam, jarlsberg, mozzarella, muenster, etc.
Butter, soybean, olive oil, coconut, sesame, safflower, almond, avocado, macadamia nut
Soy, barley, oats, buckwheat, bulgur, wheat bran, kashi, spelt, quinoa, hominy, bulgur, millet, wild rice and brown rice in moderation.
Ginger, oregano, mustard, garlic, olives, vinegar, peppers, mayonnaise, low carb catsup.
Harris also suggests these sample vegetarian meals:
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