All the best
Sarah

Carbohydrates are very important for cell activity throughout the body. The secret is to keep the blood sugar levels as steady as possible. If it is too high, the excess carbohydrates are turned into fat. If it gets too low, you won't be able to effectively burn any fat. "Good" carbs don't cause a quick raise in blood sugar levels. The glycemic index and glycemic load are definitely worth looking at. They give you a very good idea of which carbs to eat and which ones to avoid. For people who are not diabetic, I wouldn't recommend strictly counting all the carbs or indexes or calories. That would tke all the fun out of eating.

Potatoes and whole wheat/grain pasta, brown rice and other not too refined products are very healthy and don't make you fat. They give you much more fiber than a high-protein diet will give you.
The problem with eating too much protein is that the digestion of protein yields in large amounts of uric acid and the kidneys have to work hard to get rid of it. Animal proteins are worse than plant proteins. Too much uric acid in the blood can lead to gout.

The recommendations for a well-balanced diet are 40% carbs, 40% protein and 20% fat in regards to the total calorie intake. 40-30-30 like RoxieL states above is close to that, but a little too high in fat. The daily recommended amount of fiber is 35 gram which is quite a lot. Most people, including vegetarians, get too much protein and fat, but not enough fiber. By the way, fiber is also a carbohydrate!

Tempeh (Fermented soy cakes that can be used in place of meat and tofu in recipes. Some meals might be barbeque tempeh using no-sugar bbq sauce, marinated "filet" of tempeh, "fried chicken" tempeh using a blend of herbs and spices with soy flour and wheat germ coating. Most asian recipes are compatible when substituting tempeh for other meat/protein sources.

Seitan (Wheat gluten) If you are gluten sensitive as a small percentage of people are, then seitan will not be an option for you. Wheat gluten is what gives artisan breads their characteristic chewy texture by increasing the protein content of the bread. Seitan can be used most anywhere meat is used; can be ground, chopped as for stew meat, or made into filets of "steak" and marinated in nutritional yeast and soyu. It may also be dried and marinated to make a "meat" jerky. Seitan has virtually no carbohydrate and matches meat for protein content.

Soy beans. Good raw or cooked, in hot or cold salads, soups and stews.

Tofu: Like tempeh, tofu can be used in place of meat proteins in most dishes. It may also be purchased in different textures; soft, medium firm, extra firm. Soft textured tofu is a good choice for vegan scrambled eggs, quiche, and desserts like chocolate "mousse" and "custards." Like seitan, tofu can be made into travel-handy dried and marinated "meat" jerkies.

Broccoli: Ounce for ounce, this vegetable has about the same amount of protein as meat. It also contains cancer-fighting anti-oxidants and enough fiber to counteract the relatively higher levels of carbohydrate. Good used in cream-based soups and gravies, in stir-fries and marinated in salads.