10 Vegan Keto Recipes

This creamy avocado and spinach smoothie is an invigorating way to start your day, packed with nutrients to fuel your morning. Blending healthy fats, fiber, and leafy greens, this recipe supports a vegan keto lifestyle while delivering a deliciously smooth texture.

• 1 ripe avocado, peeled and pitted
• 1 cup fresh spinach leaves
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Stevia or monk fruit sweetener to taste (optional)
• Ice cubes, as desired

1. Combine the avocado, spinach, and almond milk in a high-speed blender.
2. Add chia seeds, lemon juice, vanilla extract, and sweetener if using.
3. Blend until smooth and creamy, adding ice cubes for desired thickness.
4. Taste and adjust sweetness or thickness, blending again if necessary.

This smoothie is a powerhouse of nutrition, boasting about 300 calories per serving, with healthy fats and 5 grams of protein. The avocado provides a dose of potassium and heart-healthy monounsaturated fats, while spinach adds iron and vitamins A and C.

For a refreshing twist, consider adding a handful of fresh mint leaves or a sprinkle of cinnamon for added depth. Serve immediately to enjoy the vibrant green color and creamy texture, making it a delightful and energizing breakfast option.

Coconut Yogurt Chia Pudding is a delightful and nutritious way to start your day with a boost of fiber and healthy fats. This creamy, plant-based breakfast is perfect for those following a vegan keto lifestyle, offering a satisfying texture and a mild sweetness that will keep you feeling full and energized through the morning.

• 1 cup coconut yogurt
• 3 tablespoons chia seeds
• 1/2 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1 tablespoon erythritol or your preferred keto-friendly sweetener
• Fresh berries or nuts for topping (optional)

1. In a medium-sized bowl, combine the coconut yogurt, chia seeds, and almond milk.
2. Add the vanilla extract and erythritol, stirring thoroughly until all ingredients are well mixed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Before serving, give the pudding a good stir and transfer to serving bowls.
5. Top with fresh berries or a handful of nuts for added texture and flavor, if desired.

This Coconut Yogurt Chia Pudding is not only rich in fiber but also provides a healthy dose of omega-3 fatty acids from the chia seeds. With approximately 200 calories and 5 grams of net carbs per serving, it’s a smart choice for anyone looking to maintain energy levels and support digestive health.

For a fun variation, try adding a tablespoon of unsweetened cocoa powder for a chocolate twist, or mix in a teaspoon of cinnamon for a warming spice. You can also layer the pudding with different fruits or nuts to create a beautiful parfait that can be enjoyed at any time of the day.

For a refreshing and nourishing meal, try the Zucchini Noodle Salad with Lemon Tahini Dressing, perfect for a hydrating lunch. This recipe is not only vegan and keto-friendly but also packed with vibrant flavors and essential nutrients.

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: 1 tablespoon sesame seeds for garnish

1. Start by preparing the zucchini noodles using a spiralizer, and set them aside in a large bowl.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy.
3. Add the cherry tomatoes, red onion, and parsley to the zucchini noodles, and toss to combine.
4. Drizzle the lemon tahini dressing over the salad and toss again until everything is well coated.
5. Let the salad sit for about 10 minutes to allow the flavors to meld together, then sprinkle with sesame seeds if desired before serving.

This salad is high in hydration due to its water-rich ingredients like zucchini and tomatoes, making it perfect for a refreshing meal. Additionally, it’s low in carbs and rich in healthy fats from tahini and olive oil, supporting a balanced keto lifestyle.

Enhance your meal by serving this salad as a side with a hearty vegan soup or alongside your favorite plant-based protein. For variety, consider adding some avocado slices or a sprinkle of nutritional yeast for an extra boost of flavor and nutrients.

Elevate your low-carb meal game with this vibrant Cauliflower Rice Stir-Fry with Tofu. Packed with plant-based protein and fiber, this dish is not only nutrient-dense but also incredibly flavorful, making it an ideal choice for a satisfying and guilt-free meal.

• 1 block (14 oz) firm tofu, drained and cubed
• 2 tablespoons coconut oil
• 3 cups cauliflower rice
• 1 cup mixed bell peppers, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, approximately 8-10 minutes, then remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of coconut oil. Sauté the garlic and ginger for about 1 minute until fragrant.
3. Add the sliced bell peppers and broccoli florets to the skillet, cooking for 4-5 minutes until they start to soften.
4. Stir in the cauliflower rice, soy sauce, and sesame oil, cooking for another 5 minutes until the cauliflower is tender.
5. Return the tofu to the skillet and toss everything together gently. Cook for an additional 2 minutes to heat through.
6. Garnish with green onions and sesame seeds before serving. Adjust seasoning with salt and pepper as needed.

This stir-fry is a low-calorie powerhouse with around 300 calories per serving, making it perfect for those on a vegan keto diet. High in protein and packed with vitamins, it supports weight management while keeping energy levels stable.

For a delightful twist, consider adding a splash of lime juice or a sprinkle of crushed red pepper for heat. Serve this dish as a standalone meal or pair it with a refreshing cucumber salad for a complete, balanced feast.

Savor the vibrant flavors of Kale and Walnut Pesto Zoodles, a dish that packs a powerful antioxidant punch. This easy-to-make recipe is not only delicious but also supports a ketogenic lifestyle with its low-carb, nutrient-rich ingredients.

• 2 cups fresh kale, stems removed
• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 4 medium zucchini, spiralized

1. Begin by adding kale, walnuts, nutritional yeast, and garlic to a food processor. Pulse until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the olive oil and lemon juice. Blend until smooth, then season with salt and pepper to taste.
3. In a large skillet, lightly sauté the spiralized zucchini over medium heat for about 3-4 minutes, until just tender.
4. Remove the skillet from heat and toss the zoodles with the prepared kale and walnut pesto. Serve immediately for the freshest taste.

This dish is a nutritional powerhouse, offering a bounty of vitamins and healthy fats. Kale provides a substantial dose of antioxidants, while walnuts contribute omega-3 fatty acids, making this meal both hearty and heart-healthy.

For added texture, sprinkle some toasted pine nuts or hemp seeds just before serving. Alternatively, consider adding sun-dried tomatoes for a tangy twist that complements the earthy pesto flavors beautifully.

Stuffed Bell Peppers with Lentil and Flaxseed offer a delicious and heart-healthy dinner option that is both satisfying and nutritious. This recipe combines the earthy flavors of lentils with the nutty taste of flaxseed, providing a wholesome meal that supports a vegan keto lifestyle.

• 4 large bell peppers, any color
• 1 cup cooked lentils
• 2 tablespoons ground flaxseed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until the onion becomes translucent.
3. Stir in the cooked lentils, ground flaxseed, oregano, paprika, salt, and pepper. Cook for 3-4 minutes, allowing the flavors to blend.
4. Stuff each bell pepper with the lentil mixture, packing it tightly. Place the stuffed peppers in the prepared baking dish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Garnish with fresh parsley before serving if desired.

These stuffed peppers are packed with fiber and plant-based protein, making them a heart-friendly choice rich in nutrients. Flaxseed adds a boost of omega-3 fatty acids, which are beneficial for cardiovascular health.

Serve these stuffed peppers alongside a simple green salad for a balanced meal. For added variety, consider incorporating different herbs or spices, or use quinoa in place of lentils for a twist on the traditional filling.

Mushroom and Walnut Lettuce Wraps are a delightful and nourishing appetizer that supports your immune system. Packed with antioxidants and healthy fats, this recipe is perfect for anyone following a vegan keto lifestyle.

• 1 tablespoon olive oil
• 1 cup finely chopped mushrooms
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1 tablespoon tamari or soy sauce
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 head of butter lettuce or romaine leaves, washed and separated
• 1 tablespoon fresh lemon juice

1. Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for about 5 minutes until they are tender and slightly golden.
2. Add the walnuts, garlic, tamari, smoked paprika, and black pepper to the skillet. Stir well and cook for an additional 3 minutes until the walnuts are toasted and fragrant.
3. Remove the mixture from heat and squeeze fresh lemon juice over it. Mix well to combine the flavors.
4. Spoon the mushroom and walnut mixture onto the center of each lettuce leaf. Serve immediately as a fresh and crunchy wrap.

This recipe is not only delicious but also provides an excellent source of plant-based protein and healthy fats. Mushrooms contain selenium and B vitamins, which are essential for a robust immune system, while walnuts offer omega-3 fatty acids that promote heart health.

For a twist, try adding a sprinkle of nutritional yeast for a cheesy flavor or top with avocado slices for extra creaminess. Serve these wraps as a starter at your next dinner party or enjoy them as a light, satisfying snack during the day.

Next in our lineup of delicious vegan keto recipes is the Spaghetti Squash with Spinach Pesto, a vitamin-rich main dish that’s as nourishing as it is tasty. This recipe brings together the mild, nutty flavor of spaghetti squash with a vibrant homemade spinach pesto, creating a meal that’s both satisfying and packed with nutrients.

• 1 medium spaghetti squash
• 2 cups fresh spinach leaves
• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until the flesh is tender.
3. While the squash is roasting, prepare the pesto by combining spinach, walnuts, nutritional yeast, garlic, olive oil, and lemon juice in a food processor. Blend until smooth, then season with salt and pepper.
4. Once the squash is done, let it cool slightly, then use a fork to scrape the flesh into strands.
5. Toss the spaghetti squash with the spinach pesto, making sure each strand is well coated. Serve warm and enjoy!

This dish is not just delicious, but it’s also a powerhouse of nutrients. The spaghetti squash is low in carbohydrates yet high in fiber, while the spinach pesto provides a boost of vitamins A, C, and K, along with healthy fats from the walnuts and olive oil.

For those looking to switch things up, consider adding some sautéed mushrooms or sun-dried tomatoes for extra flavor and texture. This versatile dish pairs wonderfully with a side of roasted vegetables or a simple green salad, making it a perfect fit for any meal occasion.

For those on a vegan keto diet, Almond Butter Fat Bombs are a delicious way to enjoy healthy fats while satisfying your sweet tooth. These little bites are not only convenient but also packed with energy-boosting nutrients that support your dietary goals.

• 1 cup of almond butter
• 1/4 cup of coconut oil
• 2 tablespoons of cocoa powder
• 1 tablespoon of maple syrup or keto-friendly sweetener
• 1 teaspoon of vanilla extract
• A pinch of sea salt
• 1/4 cup of chopped almonds (optional for crunch)

1. In a saucepan over low heat, combine the almond butter and coconut oil, stirring until melted and smooth.
2. Remove from heat and mix in the cocoa powder, sweetener, vanilla extract, and sea salt until well combined.
3. Pour the mixture into silicone molds or a lined baking dish, sprinkle with chopped almonds if desired, and refrigerate for at least 2 hours or until firm.
4. Once set, remove from molds or cut into bite-sized pieces if using a baking dish. Store in an airtight container in the refrigerator.

These fat bombs provide a rich source of healthy fats and antioxidants, making them a perfect snack for anyone following a keto lifestyle. Almond butter and coconut oil are excellent sources of monounsaturated fats and medium-chain triglycerides, which support metabolic health.

Enjoy these Almond Butter Fat Bombs as a post-workout snack or a quick energy boost during the day. For a variation, try adding a sprinkle of cinnamon or a few drops of peppermint extract to the mixture for a refreshing twist. The versatility and delightful taste make them a must-have in your keto snack repertoire.

Indulge in the rich, velvety texture of this Dark Chocolate Avocado Mousse, a dessert that feels luxurious yet is entirely guilt-free. Packed with healthy fats and antioxidants, this vegan keto treat satisfies your sweet tooth while supporting your health goals.

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut milk
• 1/4 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: fresh berries or nuts for topping

1. Begin by peeling and pitting the avocados, then add them to a food processor.
2. Include the cocoa powder, coconut milk, erythritol, vanilla extract, and sea salt.
3. Blend the ingredients until smooth and creamy, scraping down the sides as necessary.
4. Taste and adjust sweetness if needed, then transfer the mousse into serving dishes.
5. Chill in the refrigerator for at least 30 minutes before serving for the best texture.

This luscious mousse is not only decadent but also brimming with nutritional benefits. Avocados provide heart-healthy monounsaturated fats, while cocoa powder is rich in antioxidants that promote overall well-being.

For an elevated experience, consider garnishing with fresh berries or a sprinkle of crushed nuts. You can also experiment with flavors by adding a dash of cinnamon or a hint of chili powder for a spicy twist.