28 Delicious Keto Vegan Recipes You Need to Try

February 27, 2025 Keto Social Eats

28 Delicious Keto Vegan Recipes You Need to Try

If you’re ready to explore the delicious world of keto vegan cuisine, this collection of 28 mouthwatering recipes is just what you need! Each recipe includes prep and cooking times, making it easy to fit healthy meals into your busy schedule. Plus, you’ll find detailed nutritional facts to help you stay on track while enjoying plates full of flavor. Dive in and discover how tasty vegan keto dishes can be!

Zucchini Noodles with Avocado Pesto

Zucchini noodles with avocado pesto is a fresh and light dish that’s incredibly easy to whip up. The creamy avocado mixed with fragrant basil creates a vibrant sauce that coats the zoodles beautifully. It’s perfect for a quick lunch or a light dinner, especially during warmer months when you want something that feels indulgent but is still healthy.

This dish is not only satisfying but also low in carbs, making it a great option for those following a keto or vegan lifestyle. The combination of flavors from the ripe avocado and fresh herbs makes each bite delightful. Plus, you can have it ready in just 15 minutes!

Ingredients

4 medium zucchinis, spiralized
2 ripe avocados
1 cup fresh basil leaves
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Cherry tomatoes, halved (for garnish)

Instructions

Prepare the Zoodles: Spiralize the zucchinis using a spiralizer. Set aside.
Make the Avocado Pesto: In a food processor, combine the avocados, basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
Toss the Zoodles: In a large bowl, gently toss the zucchini noodles with the avocado pesto until well coated.
Serve: Divide the zoodles into bowls and top with halved cherry tomatoes for added freshness. Enjoy immediately!

Preparation Time:10 minutes
Cooking Time:5 minutes
Nutritional Facts (per serving):Calories: 250, Fat: 20g, Carbohydrates: 14g, Protein: 5g, Fiber: 7g.

Spicy Lentil and Coconut Soup

This Spicy Lentil and Coconut Soup is a delightful blend of flavors that warms you up from the inside out. With hearty lentils and creamy coconut milk, it strikes a perfect balance between spicy and soothing, making it a comforting choice for any day.

Plus, it’s super easy to whip up! Whether you’re looking for a quick weeknight dinner or a cozy meal to share with friends, this soup fits the bill. Its vibrant colors and rich taste will keep you coming back for more!

Ingredients

1 cup red lentils, rinsed
1 can (14 oz) coconut milk
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Stir in garlic and ginger, cooking for an additional minute until fragrant.
Add the rinsed lentils, vegetable broth, coconut milk, cumin, turmeric, and chili powder. Bring the mixture to a boil.
Reduce heat to low, cover, and let simmer for about 20-25 minutes, or until lentils are tender.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Preparation time:10 minutes
Cooking time:30 minutes
Nutritional facts (per serving):approximately 220 calories, 11g protein, 12g fat, 25g carbohydrates, and 8g fiber.

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa are a delicious and nutritious option that is easy to prepare. These colorful peppers not only look appealing on the plate but also offer a satisfying blend of flavors and textures. The quinoa provides a hearty base, while black beans add protein, and spices bring everything together for a delightful dish.

This recipe is simple enough for a weeknight dinner, yet impressive enough for entertaining guests. Whether you are following a keto or vegan lifestyle, these stuffed peppers are a tasty way to enjoy a filling meal that doesn’t skimp on flavor.

Ingredients

4 bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
In a mixing bowl, combine cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well.
Spoon the quinoa mixture into each bell pepper, packing it tightly.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
Garnish with cilantro before serving.

Preparation Time:15 minutes
Cooking Time:35 minutes
Total Time:50 minutes

Nutritional Facts:Per serving (1 stuffed pepper): 220 calories, 10g protein, 36g carbohydrates, 5g fiber, 3g fat.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a flavorful and healthy dish that’s both satisfying and easy to whip up. The subtle taste of cauliflower paired with vibrant vegetables creates a delightful mix that’s perfect for a quick meal. This dish is not only low in carbs but also packed with nutrients, making it a great choice for those following a keto or vegan diet.

In just a short time, you can enjoy a colorful stir-fry that’s both delicious and nutritious. With the crunch of the vegetables and the softness of the cauliflower rice, every bite offers a burst of flavor. Plus, it’s customizable; add your favorite veggies or proteins to make it your own!

Ingredients

1 medium head of cauliflower, riced
1 cup broccoli florets
1 cup bell peppers (mixed colors), sliced
1 cup firm tofu, cubed
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup green onions, chopped
Salt and pepper to taste

Instructions

Prepare the Cauliflower Rice: Remove the leaves and stem from the cauliflower and chop it into florets. Pulse in a food processor until it resembles rice. Set aside.
Cook the Tofu: In a large skillet, heat sesame oil over medium heat. Add the cubed tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
Sauté the Vegetables: In the same skillet, add garlic and ginger, cooking for about a minute until fragrant. Then, add the broccoli and bell peppers, stirring until they are tender, around 4-5 minutes.
Add the Cauliflower Rice: Stir in the riced cauliflower and soy sauce. Cook for another 5-7 minutes, stirring frequently, until the cauliflower is tender.
Combine: Add the cooked tofu back to the skillet and mix well. Season with salt and pepper to taste. Garnish with green onions before serving.

Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

Nutritional Facts (per serving):Calories: 200, Protein: 12g, Carbohydrates: 15g, Fat: 10g, Fiber: 6g.

Chickpea Salad with Tahini Dressing

This Chickpea Salad with Tahini Dressing is a delightful blend of flavors and textures. It’s fresh, crunchy, and creamy all at once, making it a satisfying dish for any meal. The nutty tahini dressing adds a rich flavor that perfectly complements the protein-packed chickpeas and crisp vegetables.

Not only is this salad easy to whip up, but it also comes together in less than 30 minutes. It’s a fantastic option for a quick lunch or a light dinner, and it fits perfectly into a keto vegan lifestyle.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Salad: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, and red onion.
Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth.
Combine: Pour the tahini dressing over the salad and toss gently to coat all ingredients.
Serve: Garnish with fresh parsley and enjoy immediately or chill for a while to enhance the flavors.

Preparation time:10 minutes
Cooking time:0 minutes
Nutritional facts (per serving):Calories: 300, Protein: 10g, Fat: 16g, Carbohydrates: 27g, Fiber: 8g.

Creamy Vegan Mushroom Stroganoff

Creamy Vegan Mushroom Stroganoff is a delightful dish that combines rich flavors and a comforting texture. This recipe is simple to follow, making it perfect for busy weeknights or even a cozy weekend meal. The combination of mushrooms in a creamy sauce creates a satisfying taste that pairs wonderfully with pasta or rice.

This recipe is not only easy to whip up, but it’s also fully vegan and keto-friendly, allowing you to enjoy a hearty meal without compromising your dietary needs. The earthy flavors of the mushrooms, combined with the creamy base, make for a dish that feels indulgent without the guilt!

Ingredients

8 oz mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup coconut cream
2 tablespoons nutritional yeast
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
Salt and pepper to taste
8 oz gluten-free pasta or zucchini noodles

Instructions

Cook the Pasta: Begin by cooking the gluten-free pasta according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat a splash of water or oil over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the sliced mushrooms and sauté until they are tender and beginning to brown.
Create the Sauce: Pour in the vegetable broth, coconut cream, nutritional yeast, soy sauce, and dried thyme. Stir to combine and let the mixture simmer for about 5-10 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
Combine: Toss the cooked pasta or zucchini noodles into the skillet, mixing until everything is well coated in the creamy sauce.
Serve: Plate the stroganoff and enjoy immediately, garnished with fresh herbs if desired.

Preparation Time:10 minutes
Cooking Time:20 minutes
Total Time:30 minutes
Nutritional Facts (per serving):Calories: 300, Fat: 20g, Carbohydrates: 25g, Protein: 5g

Keto Vegan Tacos in Lettuce Wraps

Crisp lettuce wraps make for a fun and fresh alternative to traditional tacos, especially when you’re following a keto or vegan lifestyle. These tacos are packed with a delightful mix of flavor and texture, thanks to the combination of seasoned legumes and vibrant veggies. Not only are they easy to whip up, but they’re also a great way to enjoy a satisfying meal without the carbs.

Each bite is a burst of flavors, with a touch of crunch from the lettuce and a hearty filling that leaves you feeling full without the heaviness. Plus, they come together quickly, making them a perfect choice for a busy weeknight dinner or a light lunch. You can customize the fillings to your liking, making this recipe a versatile option for any palate.

Ingredients

1 can chickpeas, drained and rinsed
1 cup bell peppers, diced
1/2 cup green onions, chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper, to taste
1 head of romaine or butter lettuce
Fresh cilantro, for garnish
Optional: your favorite salsa or dipping sauce

Instructions

Prep the Lettuce:Carefully separate the lettuce leaves and set aside on a plate.
Cook the Filling:In a skillet, heat olive oil over medium heat. Add chickpeas, bell peppers, and green onions. Sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes until the peppers are tender.
Assemble Tacos:Spoon the chickpea mixture into the lettuce leaves. Top with fresh cilantro and any additional toppings like salsa.
Serve:Enjoy your tacos immediately, using the lettuce wraps as delightful, crunchy shells.

Preparation Time:10 minutes
Cooking Time:10 minutes
Total Time:20 minutes

Nutritional Facts (per serving):Calories: 200, Carbohydrates: 30g, Protein: 9g, Fat: 5g, Fiber: 10g

Eggplant Lasagna with Cashew Cheese

This Eggplant Lasagna with Cashew Cheese is a delightful twist on a classic dish. It’s packed with layers of savory eggplant, rich marinara sauce, and creamy cashew cheese, making it a satisfying option for both keto and vegan diets. The flavors blend beautifully, and the textures create a hearty meal that everyone will love.

Making this lasagna is quite straightforward, with just a few simple steps. The preparation time is about 20 minutes, and it takes around 45 minutes to bake. Overall, you’ll have a delicious, homemade lasagna ready in about an hour!

Ingredients

2 large eggplants, sliced into 1/4-inch thick rounds
3 cups marinara sauce
1 cup raw cashews, soaked in water for 4 hours
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
Fresh parsley, for garnish

Instructions

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture. Pat them dry with a paper towel.
Make the Cashew Cheese: In a blender or food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic, salt, oregano, and basil. Blend until smooth and creamy.
Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce. Place a layer of eggplant slices on top, followed by a layer of cashew cheese. Repeat the layers until all ingredients are used, finishing with marinara sauce on top.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley and enjoy!

Nutritional Facts (per serving): Calories: 250, Protein: 8g, Fat: 18g, Carbohydrates: 12g, Fiber: 5g, Net Carbs: 7g

Zesty Vegan Bean Chili

This Zesty Vegan Bean Chili is a delightful dish packed with flavors and nutrition. Combining various beans and spices, it creates a hearty and satisfying meal that’s perfect for any day of the week. Not only is this chili easy to prepare, but it’s also a comforting bowl of warmth that’s perfect for sharing with friends or family.

The blend of spices adds a zesty kick, while the beans provide protein and fiber, making it an ideal option for those following a keto vegan lifestyle. You can have this chili ready in no time, allowing you to enjoy a nutritious meal without any fuss!

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Nutritional Facts (per serving)

Calories: 250
Protein: 13g
Fat: 5g
Carbohydrates: 40g
Fiber: 12g

Garlic Roasted Brussels Sprouts

If you’re looking for a simple yet tasty addition to your meal, garlic roasted Brussels sprouts are a fantastic option. These little greens are transformed by roasting, which brings out their natural sweetness and gives them a delightful crunch. The garlic adds a savory depth, making this dish a favorite among both keto and vegan enthusiasts.

Not only are they easy to prepare, but they also complement a wide variety of dishes. Whether you serve them as a side or toss them into salads, these roasted Brussels sprouts are sure to please. Plus, with their low-carb profile, they’re great for keeping your meals aligned with your dietary goals.

Ingredients

1 lb Brussels sprouts, halved
3 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 teaspoon balsamic vinegar (optional)
Red pepper flakes (optional, for heat)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the halved Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss until the sprouts are well-coated.
Spread the Brussels sprouts on a baking sheet in a single layer. If desired, sprinkle with red pepper flakes for a bit of heat.
Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy.
Drizzle with balsamic vinegar before serving, if using. Enjoy!

Creamy Avocado and Cucumber Soup

This Creamy Avocado and Cucumber Soup is a refreshing blend that’s perfect for warm days. The creamy texture from the avocado combined with the crispness of cucumber creates a delightful taste that is both smooth and light. With a hint of lemon and fresh herbs, this soup is not only delicious but also quick and easy to whip up.

Perfect as a starter or a light meal, this soup is vegan and fits perfectly into a keto lifestyle. It’s a great way to enjoy the health benefits of avocados while keeping your meal light and satisfying. In just a few minutes, you can create a bowl of goodness that looks as good as it tastes!

Ingredients

2 ripe avocados
1 large cucumber, peeled and chopped
1 cup vegetable broth
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 cup fresh cilantro or parsley
Salt and pepper to taste
Optional: a pinch of cayenne pepper for heat

Instructions

Blend the Ingredients: In a blender, combine avocados, cucumber, vegetable broth, lemon juice, olive oil, and herbs. Blend until smooth.
Adjust the Seasoning: Taste and add salt, pepper, and cayenne if desired. Blend again until incorporated.
Chill: Transfer the soup to a bowl and refrigerate for at least 30 minutes to chill and allow flavors to meld.
Serve: Ladle the soup into bowls and drizzle with a bit of olive oil. Garnish with extra herbs before serving.

Preparation Time:10 minutes
Cooking Time:0 minutes
Total Time:40 minutes (including chilling time)
Nutritional Facts (per serving):Calories: 250, Fat: 21g, Carbohydrates: 12g, Fiber: 9g, Protein: 3g

Almond Flour Pancakes with Berries

Almond flour pancakes are a delightful breakfast choice that fits perfectly into a keto and vegan lifestyle. They have a light, fluffy texture and a subtly nutty flavor, making them a delicious alternative to traditional pancakes. Topped with fresh berries, these pancakes bring a burst of sweetness and color to your morning routine.

This recipe is simple to make, requiring just a few ingredients and minimal prep time. Whipping up a batch in under 30 minutes is a breeze, allowing you to enjoy a nutritious breakfast any day of the week. Plus, they’re gluten-free, making them suitable for various dietary needs.

Ingredients

1 cup almond flour
1 tablespoon ground flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk
1 tablespoon maple syrup (optional)
1 teaspoon vanilla extract
Fresh berries (strawberries, blueberries, raspberries) for topping
Coconut oil or vegan butter for cooking

Instructions

Mix Dry Ingredients: In a bowl, combine almond flour, ground flaxseed, baking powder, and salt.
Add Wet Ingredients: Stir in almond milk, maple syrup, and vanilla extract until just combined. Let the batter sit for a few minutes to thicken.
Heat the Pan: In a non-stick skillet, heat a small amount of coconut oil or vegan butter over medium heat.
Cook the Pancakes: Pour 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
Serve: Stack the pancakes on a plate and top with fresh berries. Drizzle with maple syrup if desired.

Vegan Kimchi Fried Cauliflower Rice

Vegan Kimchi Fried Cauliflower Rice is a flavorful dish that packs a punch with its spicy, tangy kimchi flavor. It’s a fantastic way to enjoy a low-carb meal while still satisfying your cravings for something hearty. The crispy cauliflower rice combined with colorful veggies creates a delightful texture and taste that you’ll love.

This recipe is simple to make and perfect for a quick weeknight dinner. With minimal prep and cooking time, you can have a nutritious meal on the table in no time.

Preparation and Cooking Time

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Nutritional Facts (per serving)

Calories: 150
Protein: 5g
Fat: 5g
Carbohydrates: 20g
Fiber: 5g

Ingredients

1 medium head of cauliflower, grated or processed into rice
1 cup kimchi, chopped
1 red bell pepper, sliced
1 cup green onions, sliced
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions

Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the grated cauliflower and sliced red bell pepper to the skillet. Stir-fry for about 5-7 minutes, or until the cauliflower is tender and slightly golden.
Stir in the chopped kimchi, soy sauce, and sesame oil, cooking for another 2-3 minutes to heat through.
Finally, add the sliced green onions and toss everything together. Season with salt and pepper to taste.
Serve hot, garnished with additional green onions if desired.

Mushroom and Spinach Quinoa Bake

This Mushroom and Spinach Quinoa Bake is a hearty dish that combines the nutty flavor of quinoa with the earthy tones of mushrooms and fresh spinach. It’s simple to make and can be enjoyed as a main dish or a side. Perfect for a cozy dinner or meal prep for the week ahead, this recipe is both satisfying and nutritious.

The combination of ingredients creates a delightful mix of textures and flavors. The quinoa provides a filling base, while the mushrooms add a meaty bite, and the spinach brings a pop of color and freshness. This dish is not only delicious but also packed with plant-based protein, making it a great option for those following a keto vegan diet.

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup onions, diced
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegan cheese (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce to a simmer, and cover. Cook for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Add mushrooms, spinach, thyme, salt, and pepper. Cook until mushrooms are tender and spinach is wilted.
In a large mixing bowl, combine cooked quinoa with the mushroom and spinach mixture. Stir well to combine.
Transfer the mixture to a greased baking dish. If using, sprinkle vegan cheese on top.
Bake for 20-25 minutes until heated through and cheese is melted (if using). Allow to cool slightly before serving.

Nutritional Facts (per serving): Calories: 250, Protein: 9g, Carbs: 38g, Fat: 7g, Fiber: 6g

Cauliflower Buffalo Bites

Cauliflower Buffalo Bites are a delightful and spicy twist on traditional buffalo wings, offering a satisfying crunch and a kick of flavor. These bites are not only vegan and keto-friendly but also incredibly easy to prepare, making them a perfect snack or appetizer for any occasion.

The cauliflower is roasted to perfection and coated in a zesty buffalo sauce, creating a dish that’s both savory and slightly tangy. Paired with a creamy dip, these bites will keep you coming back for more while staying on track with your dietary goals.

Ingredients

1 large head of cauliflower, cut into florets
1/2 cup almond flour
1/2 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 cup buffalo hot sauce
1 tablespoon olive oil
Fresh parsley, for garnish

Instructions

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, water, garlic powder, onion powder, smoked paprika, and salt until smooth.
Dip each cauliflower floret into the batter, allowing excess to drip off, and place them on the prepared baking sheet.
Bake for 20-25 minutes, until the florets are golden and crispy.
In a separate bowl, combine the buffalo hot sauce and olive oil. Once the cauliflower is done, toss them in the buffalo sauce mixture until well coated.
Return the cauliflower to the oven and bake for an additional 10 minutes.
Serve hot, garnished with fresh parsley and your choice of dipping sauce.

Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Nutritional Facts (per serving): Calories: 150, Protein: 5g, Fat: 8g, Carbohydrates: 15g, Fiber: 4g

Coconut Curry Vegetable Stew

This Coconut Curry Vegetable Stew is a delightful blend of flavors that warms the soul. It’s packed with fresh vegetables and infused with the rich taste of coconut milk and curry spices. Simple to make, this dish is perfect for a cozy dinner or a comforting lunch, making it a staple in any kitchen.

The creamy coconut milk combines beautifully with the spices, creating a delicious balance that makes every spoonful satisfying. Plus, it’s completely vegan and keto-friendly, so you can enjoy it without any guilt!

Ingredients

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups mixed vegetables (such as zucchini, bell peppers, and carrots)
1 can (13.5 oz) coconut milk
2 cups vegetable broth
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger; cook for another minute until fragrant.
Add mixed vegetables and sauté for about 3-4 minutes until they start to soften.
Pour in coconut milk and vegetable broth. Stir in curry powder, turmeric, salt, and pepper.
Bring the stew to a boil, then reduce heat and let it simmer for 15-20 minutes, until the vegetables are tender.
Serve hot, garnished with fresh cilantro.

Preparation Time:10 minutes
Cooking Time:25 minutes
Nutritional Facts (per serving):Calories: 220, Protein: 4g, Fat: 18g, Carbohydrates: 12g, Fiber: 3g.

Savory Vegan Mushroom Risotto

This savory vegan mushroom risotto offers a creamy and satisfying dish that’s both comforting and flavorful. It’s simple to prepare, making it perfect for busy weeknights or leisurely weekend dinners. With earthy mushrooms and a hint of garlic, every bite is a delightful experience.

This dish is not only delicious but also fits perfectly into a keto and vegan lifestyle. The combination of arborio rice and vegetable broth creates a rich texture, while nutritional yeast adds a cheesy flavor without any dairy. Plus, it’s a great way to enjoy mushrooms, which are packed with nutrients.

Ingredients

1 cup arborio rice
4 cups vegetable broth
1 cup sliced mushrooms (cremini or button)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions

Heat the vegetable broth in a saucepan and keep it warm on low heat.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes.
Add sliced mushrooms and sauté for another 5 minutes until they are browned.
Stir in the arborio rice, allowing it to toast for 1-2 minutes.
Start adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
Continue this process for about 18-20 minutes until the rice is creamy and al dente.
In the last minute of cooking, stir in nutritional yeast and season with salt and pepper.
Remove from heat and garnish with fresh parsley before serving.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Nutritional Facts (per serving): Calories: 250, Protein: 6g, Fat: 7g, Carbohydrates: 45g, Fiber: 3g

Roasted Vegetable Medley

Roasted Vegetable Medley is a delightful and colorful mix of seasonal veggies that brings a burst of flavor to any meal. This dish is incredibly simple to prepare, making it a go-to choice for busy weeknights or a special gathering. The roasting process enhances the natural sweetness of the vegetables, creating a delicious caramelized texture that everyone will enjoy.

With a variety of textures and vibrant colors, this medley not only pleases the palate but also adds a beautiful presentation to your table. It’s a versatile dish that pairs well with almost any main course and is perfect for a keto or vegan lifestyle!

Ingredients

2 cups carrots, sliced
1 cup zucchini, sliced
1 cup bell peppers (red, yellow, green), chopped
1 cup eggplant, cubed
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine all the chopped vegetables.
Drizzle with olive oil and sprinkle garlic powder, thyme, salt, and pepper. Toss to coat evenly.
Spread the vegetable mixture on a baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and caramelized.
Remove from the oven and serve warm.

Vegan Broccoli and Cheddar Soup

This Vegan Broccoli and Cheddar Soup is a delightful twist on a classic comfort food. It’s creamy, cheesy, and packed with nutrition, making it a great choice for a cozy meal. The flavors of fresh broccoli and a touch of spices create a satisfying bowl that is both hearty and healthy.

Plus, it’s simple to make! Just chop your veggies, blend the ingredients, and let it simmer. In no time, you’ll have a warm and delicious soup that everyone will love.

Ingredients

4 cups broccoli florets
1 cup diced potatoes
1 cup chopped onions
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until onions are translucent.
Add broccoli, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender.
Stir in almond milk, nutritional yeast, paprika, salt, and pepper. Use an immersion blender to puree the soup until smooth or transfer to a blender in batches.
Adjust seasoning if necessary and let it simmer for another 5 minutes before serving.

Preparation time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes. Nutritional facts per serving: Calories 120, Fat 4g, Carbohydrates 18g, Protein 5g, Fiber 5g.

Keto Vegan Pizza with Nut Cheese

If you’re craving pizza but want to stick to your keto and vegan lifestyle, this recipe is just what you need. It combines a deliciously crispy crust with creamy nut cheese, making every bite fulfilling and packed with flavor. The balance of fresh vegetables adds a delightful crunch that complements the richness of the cheese.

This pizza is surprisingly easy to make, perfect for a quick weeknight dinner or a fun weekend project. You can customize it with your favorite veggies and toppings to suit your taste.

Ingredients

1 ½ cups almond flour
1 tablespoon ground flaxseeds
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
2 tablespoons olive oil
1/4 cup water
1 cup cashews (soaked in water for 2-4 hours)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder (for nut cheese)
1 cup diced tomatoes
Fresh basil leaves (for garnish)
Black pepper (to taste)

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, ground flaxseeds, garlic powder, oregano, and salt. Stir in olive oil and water until a dough forms.
Shape the Crust: Press the dough onto a parchment-lined baking sheet to form a pizza crust. Bake for 15-20 minutes until golden and firm.
Make the Nut Cheese: Drain the soaked cashews and blend with nutritional yeast, lemon juice, and garlic powder until smooth. If needed, add a little water for a creamier texture.
Assemble the Pizza: Spread the nut cheese over the baked crust, top with diced tomatoes, and add black pepper to taste.
Bake Again: Return the pizza to the oven and bake for an additional 10 minutes. Remove from the oven and garnish with fresh basil leaves before serving.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Nutritional facts (per serving): Calories: 250, Fat: 20g, Carbohydrates: 8g, Fiber: 4g, Protein: 8g

Chilled Avocado and Tomato Salad

This Chilled Avocado and Tomato Salad is a refreshing dish that combines creamy avocado with juicy, ripe tomatoes. The flavors are bright and vibrant, making it perfect for warm days or as a light side. Plus, it’s super easy to whip together, requiring minimal prep time.

Ideal for those following a keto or vegan lifestyle, this salad is not just healthy but also delightful on the palate. You’ll love the balance of textures, from the smoothness of the avocado to the crispness of the lettuce. It’s a dish that brings a touch of elegance to any meal without the fuss.

Ingredients

2 ripe avocados, sliced
1 cup cherry tomatoes, halved
4 cups fresh spinach or mixed greens
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (like basil or parsley) for garnish

Instructions

Prepare the Greens: Lay the fresh spinach or mixed greens at the bottom of a serving bowl.
Add Tomatoes: Scatter the halved cherry tomatoes over the greens.
Layer the Avocado: Place the sliced avocados on top, arranging them nicely for a beautiful presentation.
Drizzle Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle this mixture over the salad.
Garnish: Finish with fresh herbs for an added burst of flavor.
Serve: Enjoy immediately or chill for a little while before serving to enhance the flavors.

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Nutritional Facts (per serving): Approximately 200 calories, 18g fat, 10g carbs, 3g protein.

Spaghetti Squash with Marinara Sauce

Spaghetti squash with marinara sauce is a delightful dish that offers a satisfying alternative to traditional pasta. The squash, when cooked, transforms into spaghetti-like strands that perfectly hold onto the rich marinara sauce, creating a comforting and flavorful meal. This recipe is not only delicious but also easy to prepare, making it perfect for a weeknight dinner.

This dish is naturally low in carbs and packed with nutrients, making it ideal for those following a keto or vegan diet. The combination of roasted spaghetti squash and a homemade marinara sauce bursting with herbs and spices makes for a meal that feels indulgent without derailing your dietary goals. Plus, it takes about 30 minutes to prepare and cook!

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper, to taste
2 cups crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.
Bake for 25-30 minutes until the flesh is tender and can be easily shredded with a fork.
While the squash is baking, prepare the marinara sauce. In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the crushed tomatoes, basil, oregano, and red pepper flakes. Simmer for 15 minutes, allowing the flavors to meld.
Once the squash is done, use a fork to shred the flesh into strands. Serve topped with marinara sauce and garnish with fresh basil.

Nutritional Facts (Per Serving): Calories: 150, Fat: 7g, Carbohydrates: 20g, Fiber: 5g, Protein: 3g.

Vegan Coconut Macaroons

Vegan Coconut Macaroons are a delightful treat that brings together the rich sweetness of coconut and a chocolatey finish. These little bites are chewy on the inside and slightly crispy on the outside, making them a satisfying dessert for both keto and vegan diets. Plus, they’re simple to whip up, making them perfect for a quick snack or a sweet addition to any gathering.

With just a handful of ingredients, you can create a deliciously satisfying dessert that everyone will enjoy. Whether you’re a seasoned baker or just starting out, these macaroons are easy to make and sure to impress.

Ingredients

2 cups unsweetened shredded coconut
1/2 cup almond flour
1/4 cup erythritol or your preferred sweetener
1/4 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup vegan dark chocolate (for drizzling)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Ingredients: In a large bowl, combine shredded coconut, almond flour, sweetener, coconut milk, vanilla extract, and salt. Stir until everything is well combined.
Shape the Macaroons: Use your hands to form small mounds or balls of the mixture and place them onto the prepared baking sheet, leaving some space between each.
Bake: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown.
Cool and Drizzle: Allow the macaroons to cool completely. Meanwhile, melt the vegan dark chocolate and drizzle it over the cooled macaroons before serving.

Preparation Time:10 minutes
Cooking Time:15-20 minutes
Nutritional Facts (per macaroon):Calories: 90, Fat: 7g, Carbohydrates: 5g, Fiber: 2g, Protein: 1g, Net Carbs: 3g

Nutty Seed Granola

This Nutty Seed Granola is a delightful blend of flavors and textures, perfect for anyone looking for a wholesome breakfast or snack. The combination of crunchy seeds and nuts creates a satisfying crunch, while the natural sweetness from added ingredients makes it a tasty treat. It’s simple to whip up and can be customized to suit your taste preferences.

Enjoy it on its own, with plant-based milk, or as a topping for your favorite yogurt. Whether you’re starting your day or looking for a quick energy boost, this granola is a versatile option that fits perfectly into a keto vegan lifestyle.

Preparation Time

10 minutes

Cooking Time

25 minutes

Nutritional Facts (per serving)

Ingredients

1 cup rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup shredded coconut (unsweetened)
1/4 cup almond butter
1/4 cup maple syrup or agave syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, sliced almonds, shredded coconut, cinnamon, and salt.
In a separate bowl, mix together the almond butter, maple syrup, and vanilla extract until smooth. Pour this mixture over the dry ingredients and stir well to coat everything evenly.
Spread the granola mixture evenly on the prepared baking sheet. Bake for about 25 minutes, stirring halfway through to ensure even browning.
Once golden brown, remove from the oven and let it cool completely. The granola will become crunchier as it cools. Store in an airtight container for up to two weeks.

Spiced Pumpkin Soup

This spiced pumpkin soup is a delightful blend of flavors that warms the soul. With its creamy texture and a touch of sweetness from the pumpkin, it’s both comforting and nourishing. Plus, it’s simple to make, making it a go-to option for a quick weeknight dinner or a cozy weekend meal.

The addition of spices like ginger and cinnamon elevates this soup, giving it a unique twist that you’ll love. It’s vegan, keto-friendly, and packed with nutrients, making it an ideal choice for those following a plant-based or low-carb diet. Let’s dive into the recipe!

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Nutritional Facts (per serving):

Calories: 150, Protein: 3g, Fat: 8g, Carbohydrates: 18g, Fiber: 4g, Sugar: 4g

Almond Milk Chia Pudding

Almond milk chia pudding is a creamy and satisfying treat that’s both keto-friendly and vegan. With a mild flavor and a delightful texture, this pudding is perfect as a snack or a light dessert. It’s incredibly easy to whip up, requiring just a few simple ingredients and minimal prep time.

The chia seeds create a unique gel-like consistency when mixed with almond milk, making this pudding filling and nutritious. You can top it with your favorite berries, nuts, or a drizzle of sugar-free syrup for added flavor. Enjoy it chilled for a refreshing experience!

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk
1 tablespoon maple syrup (optional)
1/2 teaspoon vanilla extract
Fresh berries for topping
Chopped nuts or seeds for garnish

Instructions

Combine Ingredients: In a bowl or jar, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
Let it Set: Cover the bowl or jar and let it sit in the refrigerator for at least 2 hours, or overnight for a thicker consistency.
Serve: Once the pudding has set, give it a good stir. Serve in bowls and top with fresh berries and chopped nuts or seeds.

Preparation time:10 minutes
Chilling time:2 hours
Nutritional facts (per serving):Calories: 200, Protein: 6g, Fat: 11g, Carbohydrates: 16g, Fiber: 10g, Sugar: 2g

Savory Kale Chips

Kale chips are a crunchy, flavorful snack that’s both satisfying and nutritious. They have a savory taste that’s perfect for satisfying your cravings without the guilt. Plus, they’re incredibly easy to make at home!

These kale chips are crisp, light, and packed with nutrients. With just a few simple ingredients, you can whip up a batch in no time and enjoy a deliciously healthy alternative to traditional chips. Dive into the recipe below and treat yourself to this guilt-free snack!

Ingredients

1 bunch of kale
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 350°F (175°C).
Wash the kale thoroughly and pat dry with a towel. Remove the stems and tear the leaves into bite-sized pieces.
In a large bowl, toss the kale with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
Spread the kale in a single layer on a baking sheet lined with parchment paper.
Bake for 10-15 minutes, checking frequently, until the chips are crispy and slightly golden. Be careful not to burn them!
Let the kale chips cool for a few minutes before serving. Enjoy them as a snack or as a crunchy addition to your favorite meals.

Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

Nutritional Facts (per serving):
Calories: 90
Protein: 3g
Fat: 7g
Carbohydrates: 8g
Fiber: 2g

Cabbage Rolls with Lentil Stuffing

Cabbage rolls with lentil stuffing are a hearty and satisfying dish that combines the earthy flavors of lentils with the fresh crunch of cabbage. These rolls are not only full of flavor but also packed with nutrients, making them a great choice for anyone following a keto vegan diet. Plus, they’re simple to make, making them an ideal option for both busy weeknights and special occasions.

The warm, comforting goodness of these rolls is complemented by a tangy tomato sauce that ties everything together. They’re a wonderful way to enjoy vegetables while keeping your meal light and nutritious. Give them a try for a delicious and filling dinner!

Ingredients

8 large cabbage leaves
1 cup cooked lentils
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1 cup tomato sauce
1 tablespoon olive oil
Fresh parsley for garnish

Instructions

Prepare the Cabbage: Bring a large pot of water to a boil. Blanch the cabbage leaves for about 2-3 minutes until softened. Remove and let cool.
Make the Filling: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add cooked lentils, smoked paprika, cumin, salt, and pepper. Mix well and cook for another 2-3 minutes.
Assemble the Rolls: Place a generous spoonful of filling in the center of each cabbage leaf. Roll them up tightly and tuck in the ends.
Cook the Rolls: In a baking dish, spread a layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the rolls, cover with foil, and bake at 350°F (175°C) for 25-30 minutes.
Serve: Garnish with fresh parsley and enjoy your delicious cabbage rolls!

Preparation Time:15 minutes
Cooking Time:30 minutes
Total Time:45 minutes
Nutritional Facts (per serving):Calories: 180, Protein: 8g, Fat: 5g, Carbohydrates: 27g, Fiber: 10g

Vegan Chocolate Avocado Mousse

This Vegan Chocolate Avocado Mousse is a delightful dessert that’s both creamy and rich, making it a perfect treat for chocolate lovers. The avocado provides a silky texture without any dairy, while the cocoa powder adds a deep, indulgent flavor. It’s an easy recipe that takes just a few minutes to prepare, making it ideal for a quick dessert or a special occasion.

Not only is this mousse delicious, but it’s also a healthier choice, packed with beneficial fats and nutrients. Serve it chilled and top with fresh berries for an added burst of flavor and color. Enjoy the guilt-free pleasure of this simple yet satisfying dessert!

Ingredients

2 ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup (adjust to taste)
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup almond milk (or any plant-based milk)
Fresh berries and mint leaves for garnish

Instructions

Blend Ingredients: In a food processor, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, salt, and almond milk. Blend until smooth and creamy, scraping down the sides as needed.
Taste and Adjust: Taste the mousse and adjust the sweetness if necessary by adding more maple syrup. Blend again until well combined.
Chill: Transfer the mousse into serving dishes and refrigerate for at least 30 minutes to firm up.
Serve: Once chilled, top with fresh berries and mint leaves before serving. Enjoy!

Preparation Time:10 minutes
Chilling Time:30 minutes
Total Time:40 minutes
Nutritional Facts (per serving, serves 4):Calories: 200, Fat: 12g, Carbohydrates: 24g, Fiber: 7g, Protein: 3g