First of all, let’s see what is a keto diet, then we’ll discuss the possibility of a vegetarian Keto diet. Well, the Keto diet is a high-fat, low-carb, moderate-protein diet. It is followed to get powerful effects on weight loss and maintain the overall health of a person.

Keto diet is not only about animal foods. You can plan your meals on plant-based food items that make it a vegetarian keto diet. The vegetarian keto diet doesn’t have any animal product allowed in it. This is the most tricky part of the vegetarian keto diet.

But if you plan your meal plans with great care, you can get yourself a variety of possibilities that can help you follow a vegetarian keto diet. There are many health benefits of following a vegetarian keto diet.

If you continue reading, we have made the whole concept of vegetarian keto diet very easy in this article. We have planned a vegetarian meal plan for you to follow. Here are some healthy vegetarian recipes that you can follow while you are on the vegetarian keto diet.

Vegetarian Keto Diet Curried Tofu Scramble.


For Tofu Scramble

2-3 tbsp low-sodium vegetable juices (You could moreover use water or olive oil)

1/2 medium onion, diced

1 colossal red pepper, diced

6 Oz Mushrooms, cut

1 square firm tofu, crushed and drained

2-3 cups roughly cut greens (Kale, spinach, arugula, dandelion greens)

For Curry Seasoning Mix

A 1/2 tsp curry powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp coriander

A A 1/4 tsp paprika

1/4 tsp turmeric

A 1/4 tsp garam masala

1/4 tsp dim salt

A 1 tbsp water


In a colossal holder, saute the onions in vegetable soup for 5 minutes. Incorporate the cut mushrooms and diced red peppers. Cook for 10 minutes.

Push the cooked veggies to the opposite side of the dish. Put the square of pressed and exhausted tofu on the contrary side of the dish and split it up into pieces using a wooden spatula. Saute for 2-3 minutes or until hot.

Put most of the seasonings into a little bowl and add essentially enough water to have the alternative to whisk it together. Pour the mix over the split up tofu and fling until each piece is secured. Join the veggies and tofu.

Incorporate the greens, spread the dish and cook for 5 minutes or until the greens have wilted. Serve hot, and top with green onions and hot sauce!

Vegetarian Keto Diet Important Points

Keto Vegan Diet

Crushing the tofu is a flat out need, you have to exhaust the water out or you will end up with a squishy tofu scramble.

Use a tofu press as opposed to paper towels to quickly discharge the water out of the tofu with less mess.

When you separate the tofu, split it up into more prominent and humbler protuberances so there’s a surface difference.

Endeavor to incorporate the pizzazz mix the tofu, not the vegetables, so the tofu will hold the turmeric powder for concealing and various seasonings for flavor.

The turmeric isn’t for flavor, it’s what gives the tofu scramble equation it’s dynamic yellow concealing. You can’t taste it so don’t skip it!

Use dim salt to give your tofu scramble enhancing egg-like flavor support!

Regardless, if you don’t use dull salt, don’t pressure, it will regardless be delightful.

On the off chance that you’re using any vegetables that release a huge amount of water like mushrooms or spinach, guarantee you channel the holder before you incorporate the tofu or it will retain the liquid and get delicate.

Store the additional tofu scramble in a water/air evidence compartment in the fridge for 3-4 days. You could similarly use the rest of the tofu scramble as filling for breakfast burritos with lettuce, tomato, avocado, and hot sauce!

Vegetarian Keto Diet Guacamole


3 avocados, ready

1/2 little onion, finely diced

2 Roma tomatoes, diced

3 tbsp, new cilantro, cleaved

1 jalapeno pepper, seeds expelled and finely diced

2 garlic cloves, minced

1 lime, squeezed

1/2 tsp ocean salt


Cut the avocados into equal parts, evacuate the pit and skin and spot in a blending bowl.

Squash the avocado with a fork and make it as stout or smooth as you’d like.

Include the rest of the ingredientS and blend.

Extra Tips

Unquestionably utilize limes as opposed to lime squeeze in a jug. The flavor distinction is justified, despite all the trouble.

Try to peruse my tips above for keeping extra guacamole green and new. It’s genuinely astounding! What’s more, I store the remaining guacamole in these nourishment stockpiling compartments.

Vegetarian Keto Diet Green Kale Salad.


Section 1.

8 to 10 oz. Tuscan kale, cut two little pieces

2 tsp toasted sesame oil

Two tsp additional virgin olive oil or Flaxseed oil

2 little garlic cloves, ground or squashed

1 tsp ground crisps ginger

A squeeze of coarse ocean salt

Section 2

Snow peas, cleaved, a huge bunch

2 tsp coconut aminos

2 tsp matured balsamic vinegar

1 ready avocado, cut

Scallions, cleaved, a little bunch

Orange pizzazz

Sprinkle with hemp seeds, as much as you can imagine


Flush and wash the kale insightfully. Pat dry. Lay a kale leaf on a cutting board and run a paring blade along each side of the inside stem. Rehash until every one of the stems has been evacuated. Stack 4-5 layers of kale surrender and fold them over to cut into smaller pieces.

Join slashed kale leaves with every one of the ingredients under “Section 1”. Utilize clean hands to delicately knead the kale, adding the oil into the leaves for a couple of moments.

Include “Section 2” of the ingredients. Give a snappy hurl and serve at room temperature or marginally chilled

Vegetarian Keto Diet Tomato Mushroom Spaghetti Squash

Keto Diet


2 spaghetti squash, cooked “still somewhat firm”, around 6 cups.

2 cups diced tomatoes

4 cloves garlic, minced

8 ounces mushrooms, cut

1/3 cup slashed onions or shallots

1/4 cup toasted pine nuts

A Little bunch of crisp basil, cut chiffonade

3 Tablespoons olive oil

Fit salt and dark pepper to taste

A squeeze of red pepper drops whenever wanted

Up to you: Parmesan cheddar


Cook spaghetti squash. When cool enough to deal with, cut into equal parts, evacuate seeds and stringy bits and shred with 2 forks. Put aside squash.

In an enormous saute skillet, heat oil over medium warmth. Include onions and mushrooms, blending continually, around 3-4 minutes. Include garlic and mix one more moment or 2, just until fragrant. Try not to allow garlic to dark-colored.

Include tomatoes and keep blending.

Include cooked spaghetti squash and hurl until squash is hot and vegetables are uniformly dispersed.

Hurl with crisp basil and toasted pine nuts. Season to taste with genuine salt, pepper and a touch of red pepper chips whenever wanted.