I followed a vegan ketogenic diet for a week and I loved it! To see my full review on a vegan ketogenic diet make sure to read this post. I go over why I tried a keto diet, what I ate and how it made me feel.
That post contains a lot of information so I wanted to make a separate post for all of the delicious recipes I created along the way. I truly loved the food that I was eating on a vegan ketogenic diet and I think that these recipes are incredibly satisfying.
Why A Vegan Ketogenic Diet?
I’m sure most of you have heard about a ketogenic diet at this point. If you haven’t heard of it yet it’s a diet where you consume most of your calories from fat, have a moderate amount of protein and extremely limit carbohydrates.
A ketogenic diet puts your body into ketosis, meaning that your body switches from burning carbohydrates for energy to burning your stored fat for energy. That’s why it has become popular as a weight loss diet.
In addition to those wanting to lose weight I also think that this diet is great for people trying to balance their hormones, women dealing with PCOS or diabetics. This diet is great at stabilizing your insulin, which is the key for a lot of these issues.
I hope that you try these recipes out, whether or not you’re on a keto diet. They are delish and worth it!
- 1 ½ cups coconut milk the kind in the carton, not the can
- 1 scoop chocolate protein powder I love the Simple Truth brand from Fred Meyer because it has -2 net grams carbs and tastes great
- 2 tbsp almond butter
- 2 tbsp chia seeds
- ½ cup ice cubes
Combine all ingredients in a high speed blender until well combined.
- 1 package of konjac noodles I like the brand Skinny Pasta
- 2 tbsp peanut butter
- 1 tsp sriracha
- 1 tsp lime juice
- 3-4 tbsp warm water
- ½ cup bean sprouts
- 1 ½ cups of shredded kale and red cabbage I use the cruciferous crunch mix from Trader Joes
- ½ oz crushed peanuts
- ⅛ cup green onion sliced
- Optional extra lime wedge to squeeze on top
Open konjac noodles and rinse with warm water. Drain and set aside.
Make the peanut sauce by mixing the peanut butter, sriracha and lime juice. Add 3 tbsp of warm water to combine. Add another tbsp if the mixture is really thick. You want this to be thick but runny without being watery.
Combine the noodles, sauce, sprouts, kale and cabbage.
Toss to coat everything in sauce.
If you want this served hot warm in a saucepan on medium heat for 5 minutes. If you want it cold skip this step.
Top with crushed peanuts, green onion and and extra lime wedge to squeeze over top.
- 12 oz cauliflower florets about 4 cups
- ¼ cup Frank’s Original Red Hot Sauce
- 1 tbsp vegan butter I like Miyoko’s cultured butter
- 2 tbsp vegan mayo I like Follow Your Heart Vegenaise
- ½ tsp apple cider vinegar
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp garlic powder
- ½ tsp onion powder
Preheat the oven to 375F.
Melt the vegan butter.
Combine butter and hot sauce, set aside.
Cut cauliflower florets into bite sized pieces.
Coat cauliflower with sauce.
Bake cauliflower for 30 minutes, flipping halfway through.
Prepare the ranch sauce by combining the vegan mayo, apple cider vinegar, parsley, chives, garlic powder and onion powder until well combined.
Serve cauliflower hot with ranch sauce for dipping.