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
- 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
- Preheat the oven to 200F. Place a baking tray with parchment paper.
- 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.
- Combine all the remaining ingredients and mix well.
- 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).
- 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.
- 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.
- 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
- 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
Non Compulsory Toppings:
- hemp hearts
- berries fresh or chilled
- 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.
- 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.
- 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
- 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
- split the avocados in half, discarding the pit and skin, and put in a mixing bowl.
- Smash the avocado with a fork and make it as chunky or creamlike as you’d like.
- Combine the remaining ingredients and stir together.
Vegan Keto diet Asian Ginger Slaw
- 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
- 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
- Put all of the dressing ingredients into a small blender cup (I use the most miniature container of my Nutribullet) and blend until smooth.
- Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour dressing over cabbage mixture and toss to combine.
- Put the coleslaw in the fridge for at least 1 hour to let the flavourings meld. Serve chilled.
Tomato Mushroom Spaghetti Squash
- 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
- 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.
- 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.
- Combine tomatoes and continue stirring.
- Combine cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
- Buffet with fresh basil and toasted pine nuts — season to taste with kosher salt, pepper, and a squeeze of red pepper flakes if fancied.