Vegan Keto Recipes: 28 Eco-Friendly, Healthy Dishes

Diving into the world of healthy eating can sometimes feel like a puzzle, especially when you’re balancing personal health goals and environmental care. That’s why I love vegan keto recipes, they offer the best of both worlds!

Imagine savory dishes and sweet treats that keep your body humming without any guilt about your carbon footprint. Have you ever wondered if sustainability can meet low-carb delight? Stick around; these recipes are about to become your new favorites.

Picture this: Your kitchen is filled with the rich aromas of plant-based cooking, each meal delivering a perfect harmony of flavors—minus the carbs and dairy. From zesty salads to creamy shakes and satisfying mains, every dish is crafted for both your well-being and mother nature.

It’s a collection that doesn’t just tickle your taste buds but also respects our planet. All these delectable vegan keto recipes are at your fingertips to ensure staying healthy never compromises taste or eco-consciousness.

Kickstarting Your Vegan Keto Journey

Starting a vegan keto diet is a big step towards a healthier and happier planet. Let me share some great things about vegan keto recipes. They are not just good for your body but also kind to the Earth.

Firstly, eating low-carb, plant-based foods helps cut down on fats that are bad for your heart. This means my heart can work better and I stay healthier. Foods used in vegan keto recipes often have lots of fiber, which helps in keeping the stomach full and happy. Lots of water-rich veggies are also part of the menu, keeping hydration in check.

Secondly, these meals tend to be full of vitamins and minerals because they have nuts, seeds, and green leafy veggies. They give my body what it needs to function well without using animal products like meat or cheese. Getting protein from plants can also mean more energy and clearer thinking.

But there’s more than just feeling good now; it’s about our future too! Plant-based diets need less water and land than those with meat. So by choosing vegan keto meals, I’m helping to use fewer resources from Earth – it’s like giving nature a little break.

When I cook up these special dishes, there is almost no waste because plant scraps can go into composting – another win for the environment! Every time I make one of these guilt-free meals; I support our planet.

Top 28 Guilt-Free Vegan Keto Recipes

When it comes to keeping up with a healthy lifestyle, both for me and the environment, I always turn to my collection of vegan keto recipes. They’re guilt-free and packed with plant-based goodness. Here are three of my favorites:

1. Vegan Sunflower Seed Tuna Salad

Probably one of the best things about this salad is how it replaces traditional tuna, making it ocean-friendly and perfect for a vegan keto diet. Here is how you can make your very own sunflower seed tuna salad:

• Start by soaking 1 cup of raw sunflower seeds in water for at least 4 hours or overnight. This makes them soft.
• Drain the seeds and pop them into a food processor.
• Pulse them a few times until they have a chunky texture.
• Next up, stir in some finely chopped celery, red onion, and fresh parsley for that crunch and freshness.
• To give it that sea-like flavor, add in some kelp or nori flakes.
• Then mix in a spoonful of vegan mayo to hold everything together.
• Season your mixture with salt, pepper, lemon juice, and maybe a hit of mustard if you like some tang.

And there you go – you just made yourself a delicious sunflower seed ‘tuna’ salad! It fits right into your vegan keto diet plan.

2. Cauliflower Fried Rice

Cauliflower fried rice turns out as an amazing low-carb option when I crave something comforting yet healthy. Here’s how I whip it up:

• Grab one head of cauliflower and chop it into pieces.
• Use either a box grater or food processor to turn these pieces into rice-sized granules; this is your cauliflower ‘rice.’
• Now heat up some oil in a pan over medium heat – coconut oil gives an excellent flavor here!
• Sauté garlic until fragrant; then toss in the cauliflower rice.
• Stir-fry just like regular rice; add soy sauce or tamari for that salty kick but keep an eye on the carb content!

You may also throw in other keto-friendly veggies like broccoli or bell peppers for extra nutrients.

3. Grilled Brussels Sprouts

Grilled Brussels sprouts are such an easy side dish to prepare! They’re tiny cabbages full of vitamins that taste wonderful when charred right on the grill.

Here’s my method:

• First thing’s first – wash your sprouts!
• Cut each one in half so they cook evenly throughout.
• Toss them lightly with olive oil plus salt and pepper before placing them flat-side down on the grill.
• Keep them on medium-high heat until they’re nicely browned—usually takes around 5 minutes on each side.

A pro tip: after grilling, squeeze fresh lemon juice over top or sprinkle with balsamic vinegar!

And there we have it! Three simple yet delicious vegan keto recipes that prove healthy eating doesn’t lack flavors or satisfaction! Whether as main meals or sides, these keep me happy without any guilt about health impacts or environmental footprints.

4. Vegan Tofu

Let’s talk about a wonderful breakfast choice: the vegan tofu scramble. It’s neat because it gives you lots of protein, but doesn’t use any eggs at all. Imagine a dish that feels like scrambled eggs but is totally plant-based – that’s what this is!

To start, you’ll want to grab some firm tofu because it’s got a good texture for scrambling. Then you crumble it up into little bits, kind of like how scrambled eggs look.

Now, here’s what makes it fun and tasty: spices! You can throw in turmeric – that’s what gives it a yellow color almost like real eggs. Add nutritional yeast too; it has this cheesy flavor without any dairy. Don’t forget salt and pepper for basic seasoning.

You can also mix in other stuff – maybe spinach for some green or bell peppers for crunch. Cook all these goodies in a pan with some oil until everything’s hot and smelling great.

The result? A filling and guilt-free meal to kick-start your morning!

5. Vegan Salad with Mushroom

Ever tried mixing zesty flavors with meaty textures without the actual meat? Let me tell you about this vegan Greek salad with mushroom souvlaki which is just right if you’re looking into vegan keto recipes.

Begin by making your Greek salad base – chop up cucumbers, tomatoes, olives, and red onions for that sharp yet fresh taste. Instead of cheese, use avocado chunks – they’re creamy and full of good fats.

For that satisfying chewy part – the mushroom souvlaki: take mushrooms (they’ve got this nice meat-like feel) and marinate them in olive oil, lemon juice, garlic, and oregano – really soak ’em up for loads of flavor. Skewer them (like kebabs) and grill until they’re browned nicely.

Pile your zesty salad on your plate and top with those grilled mushrooms – there you have a meal low on carbs but big on satisfaction!

6. Keto Oats

Okay, so there’s this super easy breakfast called keto overnight oats that saves you time in the mornings but still tastes indulgent – not to mention keeping those carbs low!

Here are the simple steps so anyone can whip them up:

1. Find Your Oats: Use chia seeds or hemp hearts instead of regular oats as they’re much lower in carbs.
2. Mix With Creaminess: Stir these ‘oats’ with coconut milk or almond milk since we’re keeping things plant-based here.
3. Sweeten Up If Needed: A bit of stevia or monk fruit sweetener will do the trick without adding sugar.
4. Add Some Fat: A spoonful of nut butter or some coconut oil can make things extra creamy while giving good fats.
5. Let It Sit: Pop your mixture into containers (like little jars), seal ‘em tight then leave them overnight in the fridge.

In the morning, bingo! You’ve got yourself an ultra-creamy no-cook breakfast ready to eat at home or take on-the-go if needed!

7. Ratatouille

I love to bring a touch of rustic France onto my table with a wholesome dish of Ratatouille. This classic meal has been a favorite for generations, and I’ve found that it fits beautifully into my vegan keto diet without losing any of its countryside charm.

To start with, I gather fresh low-carb veggies like zucchini, eggplants, and bell peppers. These are key to making my ratatouille full of flavor and health benefits. They bring in lots of vitamins and some much-needed fiber while keeping the carb count down.

Once chopped, I arrange them neatly in a baking dish over a base of crushed tomatoes seasoned with garlic, herbs de Provence, and olive oil, real simple stuff that smells amazing as it cooks together!

As the veggies turn soft and the flavors blend in the oven, magic happens. The beauty is how this humble mix turns into something special, vibrant colors nestled together like gems.

When I serve up this guilt-free meal on a plate, I do it with pride. A little drizzle of olive oil on top adds just the right finish to its rustic look. It’s perfect when you want something hearty yet healthy on your vegan keto journey.

The great thing about ratatouille is how you can have it hot or cold; it’s fantastic either way. As for nourishment? It’s packed! Low carbs from vegetables and good fats from olive oil ensure you’re staying true to your diet while pampering yourself with good food carefree.

8. Arugula Salad

Arugula salad comes next in line when I want a quick fix that feels gourmet without all the fuzziness around cooking complex meals. Arugula leaves are naturally peppery—a taste that makes any salad come alive!

When I make an arugula salad, simplicity is king—I take fresh arugula leaves as my canvas; they’re crisp and have an edgy bite that wakes up your tastebuds in an instant.

I then toss in some slivers of cucumber or avocado if I’m feeling fancy—these are both keto-friendly additions that pair nicely against the punchy greens. A few nuts maybe? Walnuts or pine nuts give crunch and healthy fats too.

The dressing could be nothing more than lemon juice mixed with extra virgin olive oil—zingy lemon cutting through rich oil creates balance on your fork every time you take a bite!

This arugula salad works anytime: as a light lunch or alongside other dishes when friends come over—it’s versatile like that! Plus, you get all these bright green goodness-packed nutrients without upsetting your plan for eating well for both yourself and our environment.

In fact, think about serving this simple yet sophisticated salad not just because it tastes awesome but also as part of our larger goal: eating nutritious food that cares for our planet too!

9. Chocolate Keto Protein Shake

Let me tell you about slipping into chocolate heaven without cheating on my keto lifestyle—it’s possible with my chocolate keto protein shake which nails down being deliciously guilt-free!

To begin whipping up this shake—a treat after workouts or during mid-day slumps—I reach out for unsweetened almond milk (or any nut milk really). This is where we start building from—the base has got to be low-carb but creamy enough to remind us we’re having something indulgent!

I then add vanilla extract (just a tad), some cocoa powder (the unsweetened kind!), nut butter (for thickness plus more nutrition), maybe stevia if sweetness calls out louder today…

And here comes the hero: protein powder—a scoop ensures this shake doesn’t just tickle sweet cravings but also muscles down hunger effectively thanks to its high protein content.

Blitz everything up until smooth—you want no lumps in there—and out pours one thick shake teasing your senses real chocolate-like but know what? You don’t need to feel bad because each sip sits right inside our happy place where everything we eat loves us back by being health-friendly too!

So there it goes—I’ve shared three super recipes belonging happily within vegan keto boundaries; they respect what we love about food and our dietary choices uniformly!

10. Guacamole

I adore making guacamole; it’s like waving a magic wand over simple avocados to turn them into something fabulous. I can whip up this Easiest-Ever Guacamole in no time, and it sticks to my vegan keto recipes, which is a big win. Plus, it’s full of that creamy avocado goodness without any ingredients that might throw me off the keto track.

Here’s how I make it super simple:

• Start with Ripe Avocados: First, I grab 2 ripe avocados. They need to give a little when squeezed—this means they’re just right for making smooth guac.
• Squeeze in the Lime: I slice a lime in half and squeeze the juice over the avocados. This adds flavor plus keeps everything looking fresh and green.
• Chop Some Cilantro: A small bunch of cilantro gets chopped up finely—it gives my guacamole that classic taste.
• Dice an Onion: A quarter of a red onion diced up makes for little bursts of sharpness in every bite.
• Add Garlic: One minced garlic clove is all I need to deepen the flavor profile.
• Seasoning Time: A pinch of salt and pepper is vital—they highlight all the flavors.

Now comes the fun part, I mash everything together until it’s as chunky or smooth as I want that day. The cool thing about this guac is its versatility:

Customization Options: Feel like spicing things up? Throw in some chili! Want more tang? Add an extra squeeze of lime! This recipe really lets me play with flavors.

As for using it, oh boy—it’s not just for chips! This vegan keto twist on classic guacamole works wonders as a topping on zucchini noodles or even mixed into a salad dressing for extra creaminess.

11. Almond Flour Pancakes

Pancakes on a keto diet? You bet! With these Almond Flour Keto Pancakes, I never feel like I’m missing out—plus they’re vegan too! They have this incredible fluffy texture you might expect from traditional pancakes but remain loyal to my healthy plant-based cooking lifestyle.

This recipe goes like this:

• Mix Dry Ingredients: In one bowl, 1 cup almond flour comes together with 1 tablespoon ground flaxseed (that’s my egg substitute) and half a teaspoon baking powder—the lift-off agent!
• Combine Wet Ingredients: Another bowl sees almond milk (about three-quarters of a cup should do) meeting some vanilla extract for sweetness.
• Bring Them Together: Mix wet and dry blends gently – we’re aiming for zero lumps here.

Now heat up my non-stick pan (medium heat does wonders) and scoop out batter onto that hot surface—I watch them transform into golden-brown circles of joy!

What makes these pancakes truly special?

Texture & Taste Resemblance: Almond flour gives them their satisfying bite while still keeping carbs on the down-low. Every forkful feels indulgent yet completely within bounds; healthier than wheat flour-based cousins but just as tasty—if not more so!

12. Citrus Keto Green Smoothie

When I say good morning to myself, nothing says “ready to take on the day” quite like sipping on my Citrus Keto Green Smoothie. It ticks all boxes: tangy, refreshing, nutrient-packed — perfect among my go-to vegan keto recipes.

Here’s how each glass brims with goodness:

Pick Your Greens:

• Spinach – It’s loaded with iron!
• Kale – Say hello to vitamins K, C, and A!
• Parsley – don’t underestimate its vitamin C power punch!

I wash these greens well and toss them into my blender—a generous handful should do.

Add Your Citrus Twist:

• Juice from an orange + lemon zest = Zesty Magic

A touch of ginger brings warmth—a small chunk is plenty—and don’t forget an avocado slice for our friendly fats!

Blitz everything until silky smooth; add water if needed—some folks prefer thinner while others lean toward thicker smoothies; mine sits perfectly in between.

This green concoction not only gives me energy but has me recharged knowing it keeps both body goals aligned and respects our lovely planet—all hail green power boosted by citrusy zing!

13. Tempeh Bacon

I love to make good food that’s both tasty and kind to our earth. Tempeh bacon is one such magic dish that’s perfect for anyone following vegan keto recipes. It brings the smoky flair of bacon but in a plant-friendly way.

Here’s how I prepare this guilt-free meal:

• Marination: In a bowl, mix together some soy sauce for saltiness, a bit of liquid smoke for that classic bacon flavor, some maple syrup (just a touch for sweetness), and paprika or smoked paprika for depth. Whisk these together to create your marinade.
• Slice the Tempeh: Cut the Tempeh into thin strips, resembling bacon slices.
• Soak it up: Place your tempeh slices into the marinade. Let them soak up all those flavors for at least an hour — but if you’ve got time, overnight is even better.
• Cooking: Now heat up a pan with a little oil and lay your marinated tempeh strips in there once it’s hot. Keep an eye on them; turn them over when they start looking brown on one side.
• Crispy Finish: The aim is to cook them until they are crisp and golden because that’s when they taste superb.

Serve this beautiful creation alongside your favorite breakfast items or in sandwiches — any place where you might usually use bacon.

14. Zucchini Noodles With Vegan Pesto

Fresh vegetables can be turned into amazing dishes with just a little creativity! Like zucchini noodles (also known as “zoodles”) with homemade vegan pesto.

For this healthy plant-based cooking delight:

• Zucchini Prep: The first thing I do is wash my zucchini well under running water.
• Spiralizing Time: Then I grab my spiralizer tool — you can use either a hand-held one or go fancy with an attachment on your food processor – and turn those clean zucchinis into spirals that look like noodles!

The trick here is to apply consistent pressure while turning the zucchini through the spiralizer so you get even noodles.

• Pesto Sauce:
• Start by blending fresh basil leaves till they’re all chopped up nice and small.
• To this lush green base, add garlic (for zest), pine nuts or walnuts (for texture), nutritional yeast instead of cheese (to keep it vegan but still cheesy-flavored),
• Olive oil comes next – pour slowly, blending continuously till it gets smooth and rich.

Remember: Fresh ingredients are your best friends here!

Before serving my zoodles, I often like to sauté them briefly in a pan which helps soften them slightly—just enough so they have that al dente pasta feel.

15. Cauliflower Keto Buddha Bowl

Creating meals packed with diverse tastes doesn’t need complicated steps; just simple goodness like what goes into my cauliflower keto Buddha bowl.

Let’s build it together:

• Cauliflower Rice Base:
• Grate some cauliflower or pulse chunks of it in a processor until it looks like rice grains—this forms our base layer;

It’s astonishing how much-grilled cauliflower rice mimics regular rice in these bowls.

• Then cook these ‘grains’ on low heat until they’re soft yet still slightly crunchy;

Top tip: You don’t want mushy cauliflower – there must be a bite!

Next comes arranging layers upon layers of deliciousness:

• Slice up avocado for creamy richness,

Never underestimate the power of avocado; its silky texture elevates every bite.

Then add something green like spinach leaves or kale,

Toss on some cherry tomatoes for juicy freshness,
Sprinkle over seeds—like pumpkin seeds—for extra crunch;

Always play around with textures—it’s key to an exciting bowl.

But what makes any bowl truly special? The dressing!

I whisk together olive oil with lemon juice, add Dijon mustard plus herbs,

Pour this tangy joy over everything.

Take pride as you look upon this colorful array before mixing everything right before eating—the blend of earthy cauliflower softened by lush sauces mingled among veggies. It’s pure art.

16. Grilled Asparagus Salad

I love finding new ways to make salads exciting, and what better way than with grilled asparagus? Let me tell you how I make it the star of my salad.

First, I wash my asparagus and pat them dry. It’s important because they need to grill well. Then, I brush them lightly with a bit of olive oil; this helps them not stick to the grill. Plus, it helps their natural flavors come out when cooking.

Next comes the grilling! Imagine this: the asparagus on a hot grill, you can hear that sizzle sound they make as they start to cook. You want those nice grill marks on them because that’s where the flavor really pops.

Once they’re nice and charred, I take them off and let them cool for a bit before cutting them into bite-sized pieces. The magic happens when you see how the grilling has changed their taste—no bitterness here, just a naturally savory flavor that is simply delicious.

I toss these tasty bits into some mixed greens (whichever you prefer), add in cherry tomatoes for a pop of sweetness—maybe some sliced radishes too for extra crunch—and there we go! A grilled asparagus salad that is refreshing but also so full of those beautiful grilled flavors. It’s vegan keto-friendly and makes me feel good about what I’m eating.

For dressing? Just mix lemon juice, mustard (if you like), more olive oil, salt, and pepper—keep it simple but flavorful!

17. Keto-Friendly Celeriac Chips

Now if you haven’t tried celeriac chips yet, hold onto your hats because these are a game-changer!

What’s celeriac? Well, it’s a root veggie with low carbs – perfect for keto diets! Here’s how I turn it into an amazing snack:

1. Peel your celeriac – its skin can be tough!
2. Slice it really thin – if you have one use a mandolin slicer.
3. To get that crispiness without all the oil-splatter mess—I go for air frying.
4. That raw celeriac transforms: tossed in just salt or maybe garlic powder or paprika too.
5. Pop those slices right in an air fryer no need to crowd too much though.
6. Air-fry until golden brown—it doesn’t take long—and there you have chips!
7. But let them cool down first—that’s when they reach peak crispiness!

Imagine tucking into these chips—they’ve got such crunch; they’re savory from seasonings but all-natural flavors coming through from celeriac itself.

18. Chocolate Fat Bombs

I can’t forget about something sweet – we keto folks still want treats! So here comes chocolate fat bombs.

This is what chocolate heaven looks like in vegan keto form:

1. Find yourself some good cocoa powder—that’s where that deep chocolate taste will come from.
2. Melt coconut oil so we’ve got our healthy fats sorted.
3. Mix together with sweetener—I pick stevia or monk fruit since we’re keeping sugar out!
4. Pour this mixture into molds – whatever shapes you fancy!

Now here is where fun customization kicks in:

• Sprinkle in nuts or seeds before freezing maybe chia seeds or crushed pecans?
• Make sure everything’s mixed well then straight into the freezer.
• What we’re waiting for is to set anything up to an hour!

Voila! Chocolate fat bombs are ready—the ideal guilt-free treat that’s kind on our bodies since they are packed full of healthy fats but hit all right notes when craving something sweet hits!

By focusing on simple ingredients and preparation methods outlined above—you find yourself working magic in the kitchen creating Vegan Keto Recipes galore each unique and bringing its own joy whether through sizzling sensation grilled veggies soul-warming crunch homemade chips dreamy sweetness fat bomb delights—all while staying true health goals caring environment too!

19. Portobello Mushroom Burger

Portobello mushrooms are amazing for creating a hearty burger experience. It’s like having the burger feels without all the carbs! Making a Portobello mushroom burger is simple, healthy, and kind to the planet. Let me walk you through how I do it.

First up, I grab some large portobellos – they’re going to be my buns. I clean them nicely by wiping them with a damp cloth. No need to soak these beauties in water. Then, I take out the stems and scrape out the gills carefully with a spoon—these parts can make things a bit too soggy.

Now comes the fun part: seasoning. A little drizzle of olive oil, salt, pepper maybe some garlic or smoked paprika for that extra punch of flavor. Next, it’s time to grill them up! You want those mushrooms on medium heat for about 5-6 minutes on each side until they’re nice and tender but still hold their shape.

For fillings, think of bright and colorful ingredients that pack a punch: avocado slices (for creaminess), crispy lettuce (for crunch), and sliced tomato (for juiciness). And don’t be shy with sauces; try vegan mayo or pesto!

Grilling Tips:

1. Preheat your grill before placing the mushrooms.
2. Keep flipping to get those adorable grill marks without burning.
3. Let them rest before serving – just like you would with meat!

This way I get an incredible Vegan Keto Recipe of portobello mushroom burger that’s low on carbs yet big on taste.

20. Air Fryer Kale Chips

Kale chips are like nature’s reply to potato chips – minus the guilt! Now add an air fryer into this equation and you’ve got yourself a snacking game-changer – crispy edges akin to regular chips but way healthier.

Here’s how you can make your very own crisps: Start by taking fresh kale leaves and removing any tough stems so you’re left with just leaves themselves because no one likes chewy bits in their crisp snack. Wash them well then pat them completely dry; water is enemy number one of crispiness!

Next up, tear those dry leaves into bite-sized pieces—not too small though; they’ll shrink when cooking! A very light touch of oil helps carry flavor around each leaf ensuring every bite is as good as the last one—go very easy though because the air fryer does wonders without much oil needed at all.

Now let’s talk flavors – oh there are so many possibilities! Plain salt works but why not explore? Nutritional yeast for cheesy vibes or sprinkle some chili powder for heat perhaps? Mix your spices in the bowl before tossing kale through it ensures even coverage so every chip will dance on your taste buds differently.

After preheating your air fryer if needed (some require it some don’t!), spread kale evenly in the basket avoiding overlap as much as possible – we’re aiming for perfection here folks!

Cook these green marvels at around 380°F (193°C) checking after about 5 minutes – careful not to let them burn since different air fryers have their own personalities kind speak so adjust timing accordingly! Once the edges brown nicely done… welcome a world where vegetables feel like a naughty treat!

Remember:

• Dry your kale thoroughly
• Use minimal oil
• Experiment with spice blends!

These Vegan Keto Recipes such as air-fryer kale chips become regulars quickly due to convenience meets deliciousness meets “Hey look ma’, I’m eating my greens!”

21. Keto Shortbread Cookies

Who says cookies need lots of sugar? Not me! These Vegan Keto Shortbread Cookies defy logic – they’re buttery minus butter itself unbelievable right?!

Here’s what you need to do:
1) Get almond flour because traditional wheat flour swims in carbs surprise fact day right there!
2) For sweetening we’re using erythritol which looks acts tastes like sugar minus spiked glucose levels isn’t that clever?
3) Then bind our dough together with choice plant-based butter kept at room temperature easier mixing process trust if hard man mix hard work indeed!
4) Pinch salt enhances sweetness oddly enough few drops of vanilla extract wouldn’t hurt either taste-wise!

Mix all dry ingredients first to ensure a homogenous mixture spot color term uses fancy words mixed well really then cut-in plant-based “butter” form dough perpetuates nostalgia feels yes real deal friends texture astonishingly similar classic shortbreads yet stays true its low-carbohydrate promise phenomenal achievement culinary feat tell grandchildren about one day…

Roll flat sheet parchment paper thickness preference deeper dive texture prefer thinner crispier go forth thicker want chew experience to flourish personal encounter cookie world hands potter clay create art offer oven embodied biscuit shape desirable heart desires within keto guidelines mind remember vigilant oven spying cookies—they golden edge call name finished job might thank oven whispering secrets perfect bake

Remember:

• Almond flour is a key
• Erythritol keeps things sweet without carbs
• Plant-based butter brings richness
• Patience while baking guarantees perfection

22. Instant Pot Cashew Yogurt

Have you ever wanted to make your own yogurt? Sure, dairy yogurt is common, but did you know you can make a tasty vegan keto version with cashews? And the best part is, it’s not hard at all, especially if you have an Instant Pot at home!

First off, let me tell you that this Instant Pot Cashew Yogurt is a probiotic-rich treat without any dairy. The magic happens thanks to the fermentation process. You’ll be mixing raw cashews with water until they’re super smooth. Then, you’ll add some probiotic capsules – that’s where the good bacteria come in to help culture the yogurt.

Here’s how to get it just right:

1. Soak your cashews overnight in water – this makes them soft enough to blend.
2. Drain and rinse your soaked cashews before throwing them into a blender.
3. Add just enough fresh water to get a creamy consistency when blended.
4. After blending, pour this creamy mix into your Instant Pot.
5. Mix in your probiotic by opening up a few capsules and stirring it well.
6. Now set your Instant Pot on its ‘yogurt’ setting for about 12 hours.

After those hours are up, what comes out is beautifully tangy and thick – like real yogurt but completely dairy-free!

You can enjoy this yogurt sweet by adding fruits or honey substitutes or go savory with some herbs and spices mixed in.. It’s great for topping on granola or blending into smoothies!

23. Paleo Pizza

Making pizza vegan and keto-friendly might sound tough but stick with me here because it’s doable – and delicious! We’re going for a paleo pizza which means all ingredients are plant-based and still low-carb.

For the crust, we’re using nut-based flours like almond or coconut flour mixed with psyllium husk powder for binding since we’ve got no gluten here.

Here’s my method:

1. Mix together almond flour, coconut flour, psyllium husk powder, baking soda, salt, apple cider vinegar with water till dough forms.
2. Roll out dough between pieces of parchment paper until flat and round like regular pizza crusts.
3. Bake only the crust first until halfway done – it should be firming up but not browning too much yet (about 10 minutes).

For toppings, think beyond cheese: pestos, mashed avocado, and nutritional yeast can all add creaminess while keeping things plant-centered.

Once topped up:

1. Put that pizza back in the oven
2. Bake till everything looks golden perfect (an additional 10-15 minutes should do).

Take care when baking; keep an eye out so as not to burn anything — a golden sizzle is what we’re after!

24. Peanut Butter Chia Pudding

Imagine diving into a creamy pudding that’s guilt-free, easy to whip up, and packed with nutrients. That’s exactly what Peanut Butter Chia Pudding offers. Let’s talk about making one!

For texture,’ chia seeds’ play our hero role. When soaked tiny seeds puff up, making everything thick & spoonable. This silky pudding has rich ‘peanut butter’ lending us healthy fats that fit right into our keto guidelines.

When serving, plop on some berries maybe, a hint of cinnamon or cacao nibs. Practical yet posh. Never hesitate — throw one together before bedtime. Wake surprised. Your tastebuds thank you later!

You’ll start like so:

1. Combine chia seeds with unsweetened almond milk in a bowl. Stir well – no clumping allowed!
2. Mix through natural peanut butter. You want all-natural here – no added sugars!
3. Sweeten slightly if desired. I use stevia or erythritol as they don’t knock us out of keto mode.
4. Leave mixture aside. Now patience. It needs around four hours of chilling. Or leave overnight harm, you wake up breakfast ready!

25. Vegan Keto Bagels

If you love bagels but you’re following a vegan keto diet, I’ve got the perfect recipe for you. Making these bagels is quite simple, and they’re topped with your favorite seeds to add that extra crunch.

Ingredients:

• Almond flour
• Baking powder
• Sea salt
• Ground flaxseeds (mixed with water to make flax eggs)
• Coconut oil (melted)
• Warm water
• Sesame seeds, poppy seeds, or any other seeds you like for topping

Steps:

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a bowl, mix the dry ingredients: almond flour, baking powder, and sea salt.
3. Make your flax eggs by combining ground flaxseeds with water and let it sit for a moment until it’s thickened.
4. Add the flax eggs and melted coconut oil to your dry mixture.
5. Gradually pour in warm water as needed until the dough comes together; it should be sticky but not too wet.
6. Divide your dough into equal parts and roll them into balls.
7. Poke a hole through each ball to create a bagel shape and gently shape the dough till it looks like a bagel.
8. Put your shaped bagels on a parchment-lined baking sheet.
9. Sprinkle your chosen seeds on top of each bagel, pressing lightly so they stick well.
10. Bake in the oven for about 15 minutes or until golden brown.

Once baked, let them cool down before slicing them open – pair these chewy vegan keto bagels with vegan cream cheese or avocado.

26. Cauliflower Steaks With Lemon Herb Sauce

For those who enjoy hearty meals without meat, cauliflower steaks can be both satisfying and delicious.

Ingredients:

• Large head of cauliflower
• Olive oil
• Salt & pepper for seasoning

For the Lemon Herb Sauce:

• Fresh lemon juice
• Olive oil or avocado oil
• Fresh parsley (chopped finely)
• Garlic (minced)

Steps:

1. Preheat your oven to 400 degrees Fahrenheit – this high heat will help get those lovely roasted edges on our cauliflower steaks!
2. Slice the head of cauliflower from top to bottom into thick slabs – about an inch thick should do it!
3. Place these ‘steaks’ onto a baking tray lined with parchment paper.
4. Drizzle olive oil over each slice; season well with salt and pepper to taste on both sides.
5. Roast in your preheated oven till they’re tender inside with crisp edges – this will take about 20–25 minutes; flip once halfway through cooking time.,
6. While cauliflowers are roasting – Let’s make that zesty sauce! Mix together lemon juice chopped parsley minced garlic plus olive or avocado oil.,
7. Once cauliflowers are done., drizzle this fresh vibrant sauce over those golden brown “steaks.” Enjoy hot!

27. Vegan Coconut Curry

Cozy up with a bowl of richly flavored vegan coconut curry; give yourself an escape into spice heaven!

Ingredients:

• Assorted veggies like bell peppers., broccoli., zucchini…
• Optional: tofu for added protein!)
• Coconut milk/cream can(tip: BPA-free ones!)
• Yellow curry paste(powder works to adjust amounts as pastes/mixes vary),
• Fresh ginger(minced), Fresh turmeric(minced)-if available otherwise powdered versions!,
• Salt + Black pepper+Chili Flakes–for heat.,
• Cumin + Coriander+Garam Masala–for that classic curry flavor.,
• Cinnamon stick or two!
• Bay leaves.–just add more depth.;
• Lime/lemon wedges–and fresh cilantro for garnishing finish…

Steps:

1. Heat a large pot/pan-something deep enough,
2. Saute minced ginger+turmeric till fragrant(us low flame please!),
3. Add all spiced powders till they release their oils(do NOT burn!),
4. Pour coconut milk/cream and bring to a simmer,
5. Drop by leaves+cinnamon stick here and let flavors mingle while simmering lowly,
6. Toss all veggies-including tofu if using.-stir everything nicely ensuring the coating sauce is even.,
7. Cover the pot partly stir and occasionally prevent sticking/burning the bottom pan)),
8. Check tenderness of veggies-almost done add chili flakes adjust seasoning-salt + black pepper according to taste )),
9. Once fully cooked-remove bay leaf+cinnamon discard-them)),
10. Serve hot-over cauli-rice/konjac whatever fits within the keto regimen garnish with lime wedge plus freshly chopped cilantro…

You’d be amazed how such standard ingredients can become something so indulgent without straying from plant-based principles!

28. No-Cook Avocado Hollandaise

I love finding ways to make my meals healthier and more friendly for our planet. That’s why I’m excited to share a special sauce recipe with you – the no-cook avocado hollandaise. This is a dish where I swap out the usual butter and eggs for a ripe avocado, making it perfect for anyone following vegan keto recipes.

Why choose this sauce? It’s not only rich and creamy like traditional hollandaise but also guilt-free because it avoids animal products, which means it’s better for my health and the earth.

Here’s how I make this velvety sauce:

1. Find the Best Avocado – A ripe avocado is essential because it gives that smooth texture we all want in a hollandaise.
2. Gather Your Ingredients – Aside from an avocado, you’ll need lemon juice, olive oil, garlic powder, turmeric (for that beautiful golden color), dijon mustard, and salt to taste.
3. Blend Until Smooth – Combine all these ingredients in a blender or food processor. Mix until you have a smooth paste. The key here is to blend well so that each spoonful of your creamy sauce has all of its flavors shining through.
4. Seasoning is Key – Taste your mix before you decide it’s done. Add more salt or lemon juice if needed—it should have a bit of tanginess balanced with the richness of the avocado and olive oil.
5. Serve Immediately or Store – This sauce is best fresh but if you must store it, keep it covered in your fridge for up to two days.

What makes this no-cook avocado hollandaise especially great? You don’t need any fancy cooking skills – just blend everything together! Plus, there’s no cooking involved which keeps all those nutrients intact.

I enjoy serving this avocado hollandaise over grilled asparagus or zucchini noodles; it adds such an indulgent twist without any guilt attached! It’s one of those vegan keto recipes that prove healthy plant-based cooking doesn’t mean missing out on deliciousness.

Remember: tasty food can be kind to both our bodies and nature—we just need creative recipes like this one!

For more such incredible diets, you can read these also:
New Nordic Diet Guide: Embracing Health and Sustainability
Mediterranean Diet: Your Heart and Earth-Friendly Guide
Flexitarian Diet Explained: Easy Guide for Beginners
Vegan Lifestyle Benefits: Saving Earth with Every Bite
Food Waste Reduction: Simple Tips for Major Impact

Conclusion

Embarking on a vegan keto journey can be an exciting and nourishing experience for both the body and the planet. By exploring these 28 guilt-free vegan keto recipes, you’re not only taking steps toward a healthier lifestyle but also making choices that are kinder to our environment.

Each meal provides an opportunity to enjoy diverse flavors and textures while sticking to your health goals. From tantalizing main dishes to satisfying snacks and delightful desserts, it’s evident that adopting a vegan keto diet doesn’t mean giving up taste or variety in your meals.