If you want to continue a vegan keto diet and shift to a plant-based keto lifestyle, then the initial thing you will have to do is cut out all animal outcomes. Once you’ve accomplished that, it will be a simple matter of following the diet basics about what you should and shouldn’t eat. Continue reading this article for some delicious vegan keto recipes.

Vegan Keto Diet Basics

  • Eat NO animal products.
  • Enhance intake of high-fat vegan keto diet products like nuts, seeds, avocados, full-fat coconut milk, nut butter, vegan keto diet butter, cashew cheese, olive oil, coconut oil.
  • Enhance intake of leafy greens and low-carb vegetables.
  • Reduce intake of carbs, only 35 grams per day (Beans, whole grains, rice, pasta).
  • Eat only plant-based proteins like tofu and tempeh.
  • Confine intake of sugar (natural ((berries are ok in moderation)) and processed).
  • Withdraw processed foods (frozen meals, prepared foods, sauces, condiments).

Vegan Keto Diet Crackers

Ingredients:

  • One mug of water
  • One mug flaxseeds
  • 3 tbsp chia seeds
  • 3 tbsp hemp hearts
  • 3 tbsp sunflower seeds
  • 3 tbsp herbs or flavourings
  • 1/2 tsp sea salt
  • 3 tbsp sesame seeds toasted

Vegan Keto Diet Crackers

Instructions:

  1. Preheat the oven to 200F. Place a baking tray with parchment paper.
  2. Join the flaxseeds and chia seeds with the water in a mixing bowl. Mix well and ensure everything has been coated with the water. Let sit for 20 minutes.
  3. Combine all the remaining ingredients and mix well.
  4. Divide the mixture as thinly as possible onto the parchment paper-lined baking tray. Use the back of a spoon to smooth out the mix so it is evenly spread, making sure there are no holes. I find with my baking trays, and I need one full try and 1/4 of another plate. If you want your crackers to be uniform, now is the time to score them with a knife (I prefer my crackers to be broken freestyle).
  5. Bake for 1 1/2 hours and then flip the cracker mixture over using a spatula. It should stay together, but still, be a bit flexible at this point. Bake for added 1 1/2 hours.
  6. Once the crackers have baked for a total of 3 hours, turn the oven off but let the crackers stay in the warmed oven to cook further for another 20 minutes.
  7. Remove from the oven and let the crackers completely cool. Break into your desired cracker size. Store in a sealed container on the countertop for 5 to 7 days.

Berry Cauliflower And Greens Smoothie Bowl

Ingredients:

  • 1/2 cup chilled cauliflower
  • 1/2 cup refrigerated zucchini
  • 1 cup chilled spinach loosely packed
  • 1 cup iced blueberries preferably wild
  • 1 cup milk option (try homemade hemp-milk)
  • 2 tbsp almond butter (or peanut butter)
  • 3 tbsp hemp hearts
  • 1 tsp cinnamon ground

Berry Cauliflower And Greens Smoothie Bowl

Non Compulsory Toppings:

  • hemp hearts
  • berries fresh or chilled
  • Granola

Instructions:

  1. This smoothie pot works best with frozen cauliflower and zucchini. Choosing to steam the cauliflower first, but if using a high-speed blender, this step is not required. Deep-freeze spinach is easy to have on hand, but fresh works fine as well.
  2. Add all of the components into a high-speed blender, starting with the chilled ingredients closest to the blade. Blend until a creamy texture is achieved, and all the elements are well incorporated.
  3. Distribute the banana-free smoothie bowl mix into two containers. Top with do-it-yourself granola, fresh fruit, and new hemp hearts.

Vegan Keto Diet Guacamole

Ingredients:

  • Three avocados, ripe
  • 1/2 small onion, finely diced
  • 2 Roma tomatoes, diced
  • 3 tbsp, fresh cilantro, chopped
  • One jalapeno pepper, seeds removed and finely diced
  • Two garlic cloves, minced
  • One lime, juiced
  • 1/2 tsp sea salt

Vegan Keto Diet Guacamole

Instructions:

  1. split the avocados in half, discarding the pit and skin, and put in a mixing bowl.
  2. Smash the avocado with a fork and make it as chunky or creamlike as you’d like.
  3. Combine the remaining ingredients and stir together.

Vegan Keto diet Asian Ginger Slaw

Ingredients:

  • 6 cups thinly sliced green or Napa cabbage (1 small head or 1/2 a medium head)
  • 6 cups thinly sliced red cabbage
  • 2 cups stripped carrots
  • 1 cup cilantro, roughly chopped (more to taste)
  • 3/4 cup green onions, sliced

Asian Coleslaw Filling

Asian Coleslaw Filling

  • One Tbsp olive oil
  • One Tbsp maple syrup
  • One tsp sesame oil
  • One Tbsp apple cider vinegar
  • Two Tbsp tamari
  • One Tbsp rice wine vinegar
  • Two Tbsp almond butter
  • One and a 1/2 inch piece of ginger, grated
  • One clove of garlic, minced
  • 1/4 tsp cayenne pepper
  • zest and juice of one medium lime (about 2-3 tbsp lime juice)
  • Sea salt and pepper to taste

Instructions:

  1. Put all of the dressing ingredients into a small blender cup (I use the most miniature container of my Nutribullet) and blend until smooth.
  2. Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour dressing over cabbage mixture and toss to combine.
  3. Put the coleslaw in the fridge for at least 1 hour to let the flavourings meld. Serve chilled.

Tomato Mushroom Spaghetti Squash

Ingredients:

  • Two spaghetti squash cooked “al dente”, about 6 cups.
  • 2 cups diced tomatoes
  • Four cloves garlic minced
  • 8 ounces of mushrooms sliced
  • 1/3 cup chopped onions or shallots
  • 1/4 cup toasted pine nuts
  • small handful of fresh basil cut chiffonade
  • 3 Tablespoons olive oil
  • Kosher salt and black pepper to taste
  • Pinch of red pepper flakes if fancied
  • Discretionary: Parmesan cheese

Tomato Mushroom Spaghetti Squash

Instructions:

  1. Cook spaghetti squash. When cool enough to handle, part in half, discard seeds and stringy bits and strip with two forks. Set alongside the squash.
  2. In a saute pan, heat oil over medium heat. Combine onions and mushrooms, continually stirring, about 3-4 minutes. Add garlic and stir another minute or 2, just until fragrant. Don’t let garlic brown.
  3. Combine tomatoes and continue stirring.
  4. Combine cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
  5. Buffet with fresh basil and toasted pine nuts — season to taste with kosher salt, pepper, and a squeeze of red pepper flakes if fancied.
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