Are you looking to adopt a vegan lifestyle while also following a ketogenic diet? With these 20 delicious and easy-to-make vegan keto recipes, you can enjoy the benefits of both lifestyles without sacrificing flavor or nutrition. From creamy smoothies to savory stir-fries, these recipes will help you get started on your vegan keto journey.
In this article, we’ll explore a variety of mouth-watering dishes that are not only vegan-friendly but also ketogenic-compliant. Whether you’re a seasoned cook or a beginner in the kitchen, these recipes are designed to be simple and accessible. So, let’s dive in and discover the delicious world of vegan keto cooking!
Creamy Avocado and Spinach Smoothie
A refreshing and nutritious blend of creamy avocado, vibrant spinach, and sweet fruit, perfect for a quick breakfast or post-workout snack.
Ingredients:
– 1 ripe avocado, peeled and pitted
– 2 cups fresh spinach leaves
– 1/2 cup frozen pineapple chunks
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness by adding more honey if desired.
3. Pour into a glass and serve immediately.
Cooking Time: None! Blend and go!
Cauliflower Rice Stir-Fry with Tofu
A flavorful and nutritious vegan dish that’s perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 head of cauliflower
– 1/2 cup firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
4. Add the tofu and cook for 2-3 minutes, until lightly browned. Remove from the pan and set aside.
5. Add the remaining 1 tablespoon of oil to the pan. Cook the onion and garlic for 2-3 minutes, until the onion is translucent.
6. Add the cauliflower “rice” and stir-fry for 4-5 minutes, until it starts to brown.
7. Return the tofu to the pan and stir in soy sauce and sesame oil. Season with salt and pepper to taste.
8. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 15-20 minutes
Zucchini Noodles with Almond Pesto
A refreshing twist on traditional pasta dishes, this recipe features zucchini noodles tossed in a creamy almond pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/2 cup almonds
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Spiralize the zucchinis into noodles.
3. In a food processor, combine almonds, Parmesan cheese, garlic, and a pinch of salt and pepper. Process until well combined and slightly chunky.
4. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
5. Cook zucchini noodles according to package instructions (usually 3-5 minutes). Drain excess water.
6. Toss cooked zucchini noodles with almond pesto sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Vegan Keto Coconut Flour Pancakes
Start your day with a delicious and healthy twist on traditional pancakes using coconut flour and vegan-friendly ingredients.
Ingredients:
– 1 cup coconut flour
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large bowl, combine coconut flour, almond milk, melted coconut oil, granulated sweetener, and vanilla extract. Mix well until smooth.
2. Add flax eggs and mix until fully incorporated.
3. Heat a non-stick skillet or griddle over medium heat.
4. Using 1/4 cup measuring cup, scoop batter onto the skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per batch
*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes until thickened and gel-like before using.
Spicy Peanut Butter Tempeh Bowl
Elevate your meal game with this creamy and spicy tempeh bowl, packed with nutty flavors and a kick of heat.
Ingredients:
– 1 block of tempeh, crumbled
– 2 tbsp peanut butter
– 1 tsp sriracha sauce
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 2 cloves garlic, minced
– 1 tsp soy sauce
– Salt and pepper to taste
– Cooked brown rice or quinoa for serving
Instructions:
1. In a large skillet, heat 1 tbsp of peanut butter over medium-high heat.
2. Add the crumbled tempeh and cook until golden brown, about 3-4 minutes.
3. Add sriracha sauce, scallions, bell peppers, garlic, soy sauce, salt, and pepper to the skillet. Stir to combine.
4. Cook for an additional 1-2 minutes, stirring frequently, until the flavors have melded together.
5. Serve the tempeh mixture over cooked brown rice or quinoa.
Cooking Time: 10-12 minutes
Enjoy your spicy peanut butter tempeh bowl!
Keto Vegan Chocolate Chia Pudding
This recipe combines the benefits of chia seeds with the decadence of chocolate, all while staying within keto and vegan guidelines. Perfect for a special treat or breakfast on-the-go.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons maple syrup
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/4 cup melted coconut oil
– 1 scoop vegan chocolate protein powder (optional)
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 10 minutes to allow the chia seeds to absorb the liquid.
2. In a separate bowl, whisk together cocoa powder, maple syrup, salt, and vanilla extract.
3. Add the melted coconut oil and chocolate protein powder (if using) to the dry mixture. Whisk until smooth.
4. Combine the chia seed mixture with the cocoa mixture. Stir well to combine.
5. Refrigerate for at least 2 hours or overnight.
6. Serve chilled and enjoy!
Cooking Time: 10 minutes + refrigeration time
Stuffed Bell Peppers with Walnut Meat
Savory bell peppers filled with a flavorful mixture of walnuts, aromatic spices, and nutritious quinoa make for a satisfying vegetarian main course. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup walnut meat (see note)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together quinoa, walnut meat, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the mixture and drizzle with olive oil.
5. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Cauliflower and Cashew Cheese Soup
A creamy and comforting soup that combines the earthy sweetness of cauliflower with the richness of cashew cheese.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup raw cashews
– 2 cups vegetable broth
– 1 cup water
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika or chili flakes for added flavor
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the cauliflower florets and cashews to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the cauliflower is tender.
5. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
6. Stir in the lemon juice, salt, and pepper to taste. If desired, add paprika or chili flakes for added flavor.
Cooking Time: 20-25 minutes
Vegan Keto Mushroom and Spinach Omelette
A twist on the classic omelette, this vegan keto version combines sautéed mushrooms and spinach with a creamy egg substitute, all wrapped in a delicate omelette. Perfect for a satisfying breakfast or brunch.
Ingredients:
– 1 cup cashew milk
– 2 tablespoons chia seeds
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 teaspoon nutritional yeast
Instructions:
1. In a blender, combine cashew milk, chia seeds, salt, and black pepper. Blend until smooth.
2. Heat olive oil in a non-stick skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes.
3. Add sliced mushrooms and cook until they release their liquid and start to brown (about 5 minutes).
4. Pour the blended egg mixture into the skillet, allowing it to set for about 2 minutes.
5. Add spinach leaves, garlic, and nutritional yeast. Fold the omelette in half and cook for an additional 30 seconds.
6. Flip and cook for another minute, until the other side is lightly browned.
Cooking Time: 12-15 minutes
Avocado and Coconut Flour Bread
Experience the perfect blend of creamy avocado and nutty coconut flour in this unique bread recipe.
Ingredients:
– 2 ripe avocados, mashed
– 1 cup coconut flour
– 1/4 cup almond flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 cup melted coconut oil
– 2 large eggs
– Optional: chopped nuts or seeds for topping
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed avocado, coconut flour, almond flour, salt, and baking soda.
3. Add melted coconut oil, eggs, and mix until smooth.
4. Pour the batter into the prepared loaf pan and top with optional chopped nuts or seeds (if using).
5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Roasted Brussels Sprouts with Tahini Dressing
Elevate your vegetable game with this easy and flavorful recipe that combines the natural sweetness of roasted Brussels sprouts with the creamy richness of tahini dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– Water, as needed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a blender or food processor, combine tahini, lemon juice, garlic, and cumin. Blend until smooth, adding water as needed to achieve desired consistency.
4. Once sprouts are done roasting, drizzle with the tahini dressing and toss to coat.
Cooking Time: 20-25 minutes
Vegan Keto Cauliflower Mac and Cheese
Transform traditional macaroni and cheese into a creamy, low-carb delight by substituting cauliflower “noodles” for pasta. This vegan keto recipe is perfect for those seeking a healthier, yet still indulgent, take on the classic comfort food.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup unsweetened almond milk
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove leaves, stem, and florets. Pulse in a food processor until it resembles macaroni.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cooked cauliflower to the skillet, stirring frequently for about 5 minutes or until tender.
5. In a separate saucepan, combine vegan cheddar cheese shreds, almond milk, and lemon juice. Heat over medium heat, whisking constantly, until smooth and creamy.
6. Combine cooked cauliflower mixture with cheese sauce, season with salt and pepper to taste. Transfer to a baking dish and top with additional vegan cheddar cheese shreds if desired.
Cooking Time: 20-25 minutes or until golden brown.
Almond Flour Pizza with Vegan Cheese
A gluten-free twist on classic pizza, this recipe uses almond flour to create a crispy crust and pairs it with creamy vegan cheese.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/2 cup water
– 1 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
– Toppings of your choice (e.g. bell peppers, onions, mushrooms)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine almond flour, coconut oil, salt, and apple cider vinegar.
3. Gradually add in water and mix until a dough forms.
4. Roll out the dough into a circle or rectangle shape, depending on your preference.
5. Place the dough on a baking sheet lined with parchment paper.
6. Top with vegan mozzarella shreds and desired toppings.
7. Bake for 15-20 minutes, or until crust is golden brown and cheese is melted.
Cooking Time: 15-20 minutes
Coconut Curry with Tofu and Vegetables
This flavorful and aromatic curry recipe combines the creaminess of coconut milk with the tender texture of tofu and a medley of colorful vegetables. Perfect for a quick and satisfying meal, this dish is sure to become a new favorite!
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 medium-sized bell peppers (any color), sliced
– 1 medium-sized onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 2 teaspoons curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet.
3. Add bell peppers, onion, garlic, and ginger to the skillet. Cook until vegetables are tender, about 5-6 minutes.
4. Stir in curry powder and cook for an additional minute.
5. Pour in coconut milk and bring mixture to a simmer.
6. Return tofu to the skillet and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Keto Vegan Matcha Fat Bombs
A refreshing treat that combines the benefits of matcha green tea with a boost of healthy fats, these bite-sized fat bombs are perfect for a keto vegan lifestyle.
Ingredients:
– 1/2 cup coconut oil
– 1/4 cup cashew butter
– 1 tablespoon matcha powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
Instructions:
1. In a small saucepan, melt the coconut oil over low heat.
2. Remove from heat and whisk in cashew butter, matcha powder, vanilla extract, and salt until smooth.
3. Stir in the granulated sweetener until well combined.
4. Pour the mixture into an ice cube tray or a silicone mold of your choice.
5. Refrigerate for at least 30 minutes to set.
6. Enjoy as a snack or use as a post-workout treat.
Cooking Time: None! Just chill and enjoy!
Stuffed Portobello Mushrooms with Walnut Pâté
This recipe combines the earthy flavor of portobello mushrooms with the rich, nutty taste of walnut pâté. A perfect appetizer for your next dinner party or special occasion.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup walnut pâté (homemade or store-bought)
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Wipe the mushrooms clean with a damp cloth.
3. In a small bowl, mix together walnut pâté, breadcrumbs, olive oil, garlic, salt, and pepper.
4. Stuff each mushroom cap with the pâté mixture, dividing it evenly among the four caps.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Vegan Keto Chocolate Avocado Mousse
Satisfy your sweet tooth with this rich and creamy vegan keto dessert, made possible by the power of avocados.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup coconut cream
– 1 tablespoon honey or maple syrup (adjust to taste)
– 1/4 teaspoon salt
– 1/2 cup melted dark chocolate chips (at least 85% cocoa)
Instructions:
1. Peel and pit the avocados, then mash them in a bowl until smooth.
2. In a separate bowl, whisk together the cocoa powder, coconut cream, honey or maple syrup, and salt until well combined.
3. Fold the dry ingredients into the mashed avocado until fully incorporated.
4. Stir in the melted dark chocolate chips until well combined.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 2 hours (chilling time)
Servings: 6-8
Enjoy your delicious and healthy vegan keto chocolate avocado mousse!
Spaghetti Squash with Garlic and Herb Sauce
Experience the perfect blend of flavors and textures with this simple and delicious recipe that combines roasted spaghetti squash with a savory garlic and herb sauce. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons butter
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until the flesh is tender and can be easily shredded with a fork.
5. While the squash is roasting, melt butter in a pan over medium heat. Add garlic and cook for 1 minute.
6. Stir in parsley and basil. Season with salt and pepper to taste.
7. Serve the roasted squash with the garlic and herb sauce spooned on top. Sprinkle with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Vegan Keto Coconut Yogurt Parfait
Start your day with a creamy and refreshing treat that’s both vegan and keto-friendly! This parfait combines the richness of coconut yogurt with the crunch of nuts and the sweetness of fresh fruit.
Ingredients:
– 1 cup coconut yogurt (unsweetened)
– 1/2 cup granola made from almond flour and unsweetened shredded coconut
– 1/4 cup chopped walnuts
– 1/2 cup sliced strawberries
– 1 tablespoon honey or sugar-free sweetener
Instructions:
1. In a bowl, mix together the coconut yogurt and honey or sugar-free sweetener until well combined.
2. Layer the granola and walnuts at the bottom of a glass or parfait dish.
3. Top with the mixed yogurt and honey mixture.
4. Arrange the sliced strawberries on top of the yogurt layer.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None needed! Just assemble and refrigerate until ready to serve.
Kale and Avocado Salad with Hemp Seeds
This refreshing salad combines the earthy flavor of kale with the creaminess of avocado, topped with crunchy hemp seeds for added nutrition. Perfect as a light lunch or as a side dish.
Ingredients:
– 2 cups curly kale, stems removed and discarded
– 1 ripe avocado, diced
– 1/4 cup hemp seeds
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes to help soften the leaves.
2. Add the diced avocado to the bowl and toss gently to combine.
3. Sprinkle the hemp seeds over the top of the salad and toss again.
4. Squeeze the lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Summary
Get ready to indulge in delicious vegan keto recipes! This article features 20 mouthwatering dishes that cater to both vegan and keto diets. From creamy smoothies and savory stir-fries, to indulgent pancakes and decadent puddings, there’s something for everyone. Discover new favorites like cauliflower rice with tofu, zucchini noodles with almond pesto, and stuffed bell peppers with walnut meat. Plus, enjoy healthy swaps like avocado bread and coconut flour pancakes. Perfect for beginners looking to explore the world of vegan keto cooking, these recipes are sure to satisfy your cravings while keeping you on track with your dietary goals.