Background: The purpose of this research was to evaluate how well plant-based diets may improve cardiovascular health and manage Type 2 Diabetes Mellitus (T2DM). Methods: A 12-month randomized controlled experiment with 156 T2DM subjects was carried out at KTH Peshawar. A control group (n=78) and a plant-based diet group (n=78) were randomly allocated to the participants. Changes in HbA1c, fasting blood glucose, blood pressure, lipid profiles, and C-reactive protein (CRP) were among the primary outcomes. The SF-36 questionnaire was used to assess quality of life. Chi-square and t-tests were used in the statistical analysis. Results: In comparison to the control group, the plant-based diet group demonstrated significant reductions in LDL cholesterol “(-19.2 mg/dL vs. -5.4 mg/dL; p<0.01), fasting blood glucose (-22.7 mg/dL vs. -10.3 mg/dL; p<0.01), systolic blood pressure (-11.5 mmHg vs. -5.3 mmHg; p<0.01), diastolic blood pressure (-7.8 mmHg vs. -2.7 mmHg; p<0.01), LDL cholesterol (-19.2 mg/dL vs. -5.4 mg/dL; p<0.01), and CRP (-1.4 mg/L vs. -0.4 mg/L; p<0.01)” were all significantly lower in the plant-based diet group. The plant-based group had a substantial rise in HDL cholesterol (+6.5 mg/dL vs. +2.3 mg/dL; p<0.01). In the categories of vitality, general health, and physical functioning, the plant-based group's quality of life ratings increased considerably (p<0.05). Conclusion: For those with type 2 diabetes, plant-based diets considerably enhance glycemic management, cardiovascular health indicators, inflammatory markers, and quality of life. These results provide credence to the use of plant-based dietary approaches in the treatment of type 2 diabetes and cardiovascular disease.