Are you a beginner looking to dive into the world of vegan keto cooking? Look no further! In this article, we’ll be sharing 18 delicious and easy-to-make vegan keto recipes that are perfect for starting your journey. From creamy smoothies to savory stir-fries, and from decadent desserts to satisfying breakfasts, we’ve got you covered.
Whether you’re a seasoned vegan or just exploring the world of plant-based eating, these recipes are sure to delight your taste buds and satisfy your cravings. And with the added bonus of being keto-friendly, you can be sure that each dish is not only delicious but also low-carb and high-fat – the perfect combination for a ketogenic diet.
So without further ado, let’s get started! Here are 18 vegan keto recipes to try out…
Creamy Avocado and Spinach Smoothie
Kick-start your day with a nutrient-packed smoothie that combines the creaminess of avocado with the nutritional benefits of spinach. This recipe is perfect for those looking to add some extra greens to their diet.
Ingredients:
– 1 ripe avocado, peeled and pitted
– 2 cups fresh baby spinach leaves
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 teaspoon lemon juice
– Ice cubes (optional)
Instructions:
1. Add the avocado, spinach, Greek yogurt, honey, and lemon juice to a blender.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or consistency as desired.
4. If desired, add ice cubes and blend until frosty.
5. Pour into a glass and serve immediately.
Cooking Time: None! Just blend and go!
Cauliflower Rice Stir-Fry with Tofu
A healthy and flavorful stir-fry that’s perfect as a side dish or main course.
Ingredients:
– 1 head of cauliflower
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut into florets and pulse in a food processor until it resembles rice.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil. Add the onion and garlic and cook until the onion is translucent, about 2-3 minutes.
5. Add the cauliflower “rice” to the pan, stirring to combine with the onion mixture. Cook for 4-5 minutes or until the cauliflower is tender.
6. Return the tofu to the pan and stir in soy sauce and ginger. Season with salt and pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Zucchini Noodles with Almond Pesto
This refreshing recipe combines the natural sweetness of zucchinis with the rich flavors of almond pesto, creating a light and satisfying dish perfect for warm weather.
Ingredients:
– 2 medium zucchinis
– 1/4 cup almond pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt to taste
– Freshly ground black pepper to taste
– Optional: grated Parmesan cheese, chopped fresh parsley
Instructions:
1. Preheat your spiralizer or mandoline to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.
4. Stir in the almond pesto and season with salt and black pepper.
5. Serve immediately, topped with Parmesan cheese and parsley if desired.
Cooking Time: 10-12 minutes
Vegan Keto Coconut Flour Pancakes
These pancakes are a game-changer for those following a vegan keto diet. Made with coconut flour, eggs, and natural sweeteners, they’re not only delicious but also packed with nutrients.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– Pinch of salt
– Flavorings of your choice (e.g., vanilla extract, cinnamon)
Instructions:
1. In a large bowl, combine coconut flour, eggs, almond milk, melted coconut oil, granulated sweetener, baking powder, and salt. Whisk until smooth.
2. Add flavorings of your choice and whisk until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cupfuls of batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Spicy Peanut Butter Tempeh Bowls
Add some heat to your meal with this flavorful and nutritious Spicy Peanut Butter Tempeh Bowl recipe!
Ingredients:
– 1/2 cup tempeh, crumbled
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon sriracha sauce
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup cooked brown rice
– Salt and pepper, to taste
Instructions:
1. In a small bowl, whisk together peanut butter, soy sauce, honey, and sriracha sauce until smooth.
2. In a medium pan, cook the tempeh over medium heat for about 5 minutes or until crispy.
3. Add the scallions, bell peppers, and cooked brown rice to the pan with the tempeh. Cook for an additional 2-3 minutes or until heated through.
4. Pour the peanut butter sauce over the tempeh mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Servings: 1
Enjoy your Spicy Peanut Butter Tempeh Bowl!
Keto Vegan Chocolate Chia Pudding
This decadent pudding is a game-changer for those following a keto vegan diet. Made with chia seeds, cocoa powder, and healthy fats, this treat is not only delicious but also packed with nutrients.
Ingredients:
– 1/2 cup chia seeds
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons honey or keto-friendly sweetener (such as erythritol)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb.
2. In a separate bowl, combine melted coconut oil, cocoa powder, honey or sweetener, vanilla extract, and salt. Whisk until smooth.
3. Add the wet ingredients to the chia seed mixture and stir well.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Stuffed Bell Peppers with Walnut Meat
This recipe combines the natural sweetness of bell peppers with the savory flavor of walnut meat, creating a deliciously unique dish that’s perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup walnut meat (homemade or store-bought)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup cooked rice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic and walnut meat to the skillet; cook for an additional 2-3 minutes, breaking up any clumps with a spoon.
4. Stuff each bell pepper with the walnut mixture, filling to the top.
5. Place the peppers in a baking dish and sprinkle with paprika.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Garlic Butter Mushrooms with Herbs
Elevate your mushroom game with this simple yet flavorful recipe that combines the richness of garlic butter, the earthiness of sautéed mushrooms, and the brightness of fresh herbs.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 2 cloves of garlic, minced
– 4 tbsp unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt 2 tbsp of butter over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start browning, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Stir in the remaining 2 tbsp of butter until melted and combined with the mushroom mixture.
5. Remove from heat and stir in chopped parsley and thyme.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Low-Carb Vegan Cauliflower Mac and Cheese
Reimagine a comforting classic with this vegan take on macaroni and cheese, substituting cauliflower “noodles” for traditional pasta. This low-carb version is perfect for those looking to reduce their carb intake without sacrificing flavor.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets and pulse in a food processor until it resembles macaroni.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the cauliflower “noodles” to the skillet and stir to combine with the onion mixture. Cook for an additional 2-3 minutes.
5. In a separate saucepan, melt the vegan cheddar cheese shreds over low heat. Stir in non-dairy milk and paprika until smooth.
6. Combine the cooked cauliflower mixture with the cheesy sauce and season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Avocado and Coconut Flour Bread
This recipe combines the creamy richness of avocados with the nutty flavor of coconut flour to create a moist and delicious bread that’s perfect for snacking or sandwiching.
Ingredients:
– 3 ripe avocados, mashed
– 1 cup coconut flour
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed avocados, coconut flour, melted butter, sugar, eggs, and vanilla extract. Mix until smooth.
3. Pour the mixture into the prepared loaf pan and smooth the top.
4. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool on a wire rack for 10 minutes before transferring to a plate.
Cooking Time: 45-50 minutes
Roasted Brussels Sprouts with Tahini Dressing
Elevate your vegetable game with this flavorful and nutritious recipe that combines the earthy sweetness of Brussels sprouts with the creamy richness of tahini dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– 1/4 cup water
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a blender, combine tahini, lemon juice, honey, and water.
5. Blend until smooth and creamy.
6. Drizzle the dressing over the roasted Brussels sprouts and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Vegan Keto Broccoli and Cheese Soup
This creamy soup is a game-changer for those following a vegan keto diet. With just 5 ingredients, you can enjoy a rich and satisfying bowl of goodness.
Ingredients:
– 2 cups broccoli florets
– 1 cup vegan cheese shreds (such as cashew-based or soy-free)
– 4 cups chicken-free broth (make sure it’s low-carb and keto-friendly)
– 2 tablespoons coconut cream
– 1/2 teaspoon garlic powder
Instructions:
1. In a large pot, combine broccoli, vegan cheese shreds, and chicken-free broth.
2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until broccoli is tender.
3. Stir in coconut cream and garlic powder until smooth.
4. Blend the soup with an immersion blender or transfer it to a blender and blend until creamy.
Cooking Time: 25-30 minutes
Servings: 2-3
Enjoy your delicious Vegan Keto Broccoli and Cheese Soup!
Almond Flour Pizza with Dairy-Free Cheese
Elevate your pizza game with this gluten-free and dairy-free recipe, featuring almond flour crust and a creamy dairy-free cheese alternative. Perfect for those with dietary restrictions or simply looking to mix things up.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 cup dairy-free mozzarella shreds (such as soy-based or cashew-based)
– 1/2 cup tomato sauce
– Toppings of your choice (e.g. bell peppers, onions, mushrooms)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, combine almond flour, melted coconut oil, salt, and sugar. Mix until well combined.
3. Roll out the dough to desired thickness (about 1/4 inch) on a floured surface or parchment paper.
4. Transfer the dough to a baking sheet or pizza stone.
5. Spread tomato sauce over the crust, leaving a small border.
6. Top with dairy-free mozzarella shreds and your preferred toppings.
7. Bake for 15-20 minutes, or until crust is golden brown and cheese is melted.
Cooking Time: 15-20 minutes
Crispy Baked Tofu with Sesame Glaze
Elevate your tofu game with this simple and flavorful recipe that yields crispy, caramelized goodness.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into bite-sized cubes
– 2 tbsp cornstarch
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup sesame oil
– 2 tbsp soy sauce
– 1 tbsp honey
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together cornstarch, garlic powder, salt, and pepper.
3. Toss tofu cubes in the mixture until evenly coated.
4. Line a baking sheet with parchment paper and arrange tofu cubes.
5. Bake for 25-30 minutes or until crispy on the outside and tender inside.
6. In a small bowl, whisk together sesame oil, soy sauce, and honey to create the glaze.
7. Remove tofu from oven and brush with the sesame glaze.
8. Return to the oven for an additional 5 minutes to caramelize the glaze.
Cooking Time: 30-35 minutes
Keto Vegan Matcha Fat Bombs
These bite-sized treats are perfect for a hot summer day or anytime you need a quick energy boost. Made with matcha green tea powder, coconut oil, and natural sweeteners, these fat bombs are not only delicious but also packed with nutrients.
Ingredients:
– 1/2 cup (1 stick) unsalted vegan butter, softened
– 1/4 cup coconut oil
– 2 tablespoons matcha green tea powder
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium-sized bowl, combine softened vegan butter and coconut oil.
2. Add matcha green tea powder, granulated sweetener, vanilla extract, and salt. Mix until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 fat bombs.
4. Place the fat bombs on a parchment-lined baking sheet or plate.
5. Refrigerate for at least 30 minutes to set before serving.
Cooking Time: None required! These fat bombs are ready to enjoy straight from the fridge.
Spaghetti Squash with Vegan Pesto
This autumnal twist on classic spaghetti replaces traditional noodles with roasted squash, served with a rich and creamy vegan pesto sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup vegan pesto (homemade or store-bought)
– Optional: garlic bread crumbs, nutritional yeast, or other toppings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes, or until tender.
5. While the squash is roasting, cook according to package instructions any garlic bread crumbs you’d like to use as a topping.
6. Once the squash is cooked, let it cool slightly before scraping out the flesh into strands resembling spaghetti.
7. Serve the “spaghetti” with vegan pesto and your choice of toppings.
Cooking Time: 45-50 minutes (plus prep time)
Chocolate Avocado Mousse with Coconut Cream
Experience the decadent fusion of rich chocolate and creamy avocado in this unique dessert recipe, elevated by the velvety smoothness of coconut cream.
Ingredients:
– 3 ripe avocados
– 1 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy whipping cream
– 1 can (14 oz) full-fat coconut milk, chilled
– 1 tablespoon vanilla extract
Instructions:
1. Peel and pit the avocados, then blend in a food processor until smooth.
2. In a separate bowl, whisk together cocoa powder, sugar, and salt.
3. Add the dry mixture to the avocado puree and blend until well combined.
4. Whip heavy whipping cream until stiff peaks form. Fold into the chocolate-avocado mixture.
5. Chill in the refrigerator for at least 30 minutes.
6. Open the chilled coconut milk and scoop out the solid coconut cream. Whip until smooth.
7. Fold the whipped coconut cream into the chocolate-avocado mousse.
8. Serve chilled, garnished with shredded coconut or chocolate shavings if desired.
Cooking Time: None
Vegan Keto Cauliflower Fried Rice
A game-changing twist on traditional fried rice, this vegan keto version swaps out grains for cauliflower and adds a creamy, dairy-free sauce. Get ready to experience the perfect blend of flavors and textures!
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of coconut oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon of soy sauce (make sure it’s vegan!)
– 1 tablespoon of vegan mayo
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic; cook for 2-3 minutes.
4. Add the mixed vegetables, soy sauce, and vegan mayo. Stir-fry for 2-3 minutes.
5. Add the cauliflower “rice” to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
6. Season with salt and pepper to taste.
Cooking Time: approximately 20-25 minutes
Summary
Discover the perfect blend of delicious and nutritious with these 18 vegan keto recipes for beginners. From creamy smoothies to decadent desserts, this collection has something for everyone. Try making a Creamy Avocado and Spinach Smoothie or Cauliflower Rice Stir-Fry with Tofu. Or indulge in sweet treats like Keto Vegan Chocolate Chia Pudding or Chocolate Avocado Mousse with Coconut Cream. With a focus on whole foods and simple ingredients, these recipes make it easy to stick to your vegan keto lifestyle.
