Vegan Keto Recipes
As a vegan, the ketogenic diet can be a little more challenging to manage at the beginning than it is for “omnivores.” From experience, however, we also know that this usually only applies to the transition phase! Precisely because people living a vegan lifestyle often have to be creative and resourceful with their diet in everyday life, many also perceive this phase as an exciting culinary journey of discovery. To ensure that you get enough protein as a vegan, we strongly recommend consuming at least 5 MyAMINOs® each time. However, our team will also be happy to advise you on your individual amount via chat, email, or phone.
Breakfast: Savory or sweet?
Lunch: Italian or Asian?
Dinner: Soup or fries?
Breakfast
Start the day feeling energized
Almond Porridge with Berries (1 serving)
- Mix 70 g ground almonds and 1 tsp psyllium husks.
- Bring these to a boil with 150 ml coconut milk.
- Add 1 pinch of vanilla pulp and cinnamon.
- Let simmer while stirring until the desired porridge consistency is reached.
- Shortly before eating, mix in 50 g fresh berries.
- If using frozen berries, warm them with the porridge.
Low-Carb Seed Bread with Avocado
1 small loaf of bread (4 servings)
- Ingredients:
150 g ground almonds, 60 g ground flaxseed, 40 g ground chia seeds, 60 g coarsely chopped walnuts, 60 g mixed
nuts, 1 tsp salt, 1 tsp baking soda, 280 ml water, 1 tsp fruit vinegar - Preparation (the day before):
Ideally, mix the ingredients, except for the water and fruit vinegar, well using a food processor. Bring the water to a boil and add the fruit vinegar. Then add to the remaining ingredients, mix well, shape into a loaf, and place on a baking tray lined with baking paper.
Optionally, you can decorate the top with walnuts and then bake at approx. 180° C for 90 minutes using top/bottom heat. It is best to do a small tap test before removing it so you can determine whether the bread is done. Then let it cool so the bread is ready to eat for your breakfast.
Avocado Topping (4 servings)
- Coarsely crush 1 tbsp pistachio kernels, 1 tsp sesame seeds, and 1 tsp coriander seeds in a mortar. Halve 2 avocados, remove the pit, and scoop out the flesh. Now cut the flesh into slices and drizzle them with a little lemon juice.
- Top the bread with avocado and sprinkle with your prepared topping. Add salt and pepper to taste and drizzle with cold-pressed olive oil.
Lunch
A delicious pit stop
Green Thai Vegetable Curry (2 servings)
Ingredients:
- 2 tsp coconut oil, 200 ml unsweetened coconut milk, 150 ml vegetable broth, 200 g broccoli, 200 g cauliflower, 1 small red bell pepper, 1 small carrot, 1 onion, 55 g spinach leaves, 2–3 coriander leaves
Ingredients for the spicy paste:
- 3 tbsp green curry paste, 3 green chilies, deseeded and finely chopped, 1 stalk lemongrass, 1 shallot, peeled and finely chopped, juice of 1 lime, 2 garlic cloves, finely chopped, 1 tsp ground cumin, 1 cm fresh grated ginger root, and 2 tsp coriander
Preparation:
- Process all ingredients for the spicy paste in a blender into a coarse mixture.
- Heat the oil in a wok or pan and fry the spicy paste for approx. 1 minute while stirring.
- Add coconut milk and vegetable broth and bring to a boil.
- Reduce heat and let simmer and thicken for 10 minutes.
- Divide broccoli and cauliflower into small florets.
- Deseed the bell pepper and cut into pieces; peel the onion, slice it, and chop into small cubes.
- Add broccoli, cauliflower, and red bell pepper to the pan with the spicy paste and cook for approx. 3 minutes.
- Add spinach leaves and cook for another 2 minutes until the vegetables are tender but not overcooked.
- Finally, sprinkle a few coriander leaves over the curry.
Zucchini Noodles with Avocado-Walnut Pesto (1 serving)
Ingredients:
- 1 medium zucchini, 2 stalks fresh basil, 1 avocado, 15 g walnuts (plus a few more for garnish), 1 tbsp lemon juice, 1 small garlic clove, 30 ml olive oil, 20 g frozen peas, 50 g baby spinach, 80 g broccoli florets, salt and pepper
Preparation:
- For the pesto, wash the basil, pat dry, and pluck the leaves from the stalks.
- Cut the garlic and half an avocado into coarse pieces.
- Coarsely chop the walnuts.
- Then purée everything together with lemon juice, salt, and a little pepper. Meanwhile, slowly add the olive oil until a creamy consistency forms.
- Bring water to a boil in a pot and, in the meantime, wash the broccoli florets and baby spinach.
- Simmer the broccoli for 5 minutes with the lid closed.
- After 2 minutes, add the peas – then remove with a slotted spoon.
- Wash the zucchini, cut off the ends, and use a spiralizer to cut it into long strands.
- Cut the other avocado half into cubes.
- Mix the zucchini noodles with pesto, broccoli, peas, baby spinach, and avocado cubes, and serve.
Dinner
Delicious, light, and easy to digest
Carrot-Ginger Soup
Ingredients:
- 300 g carrots, 1 onion, 1 small piece of ginger (approx. 2–3 cm), 2 tsp oil, 300 ml vegetable broth, juice of half an orange, salt, pepper, paprika powder
Preparation:
- Peel the carrots, onion, and ginger. Cut the onion and carrots into pieces, chop the ginger.
- Heat oil in a pot and sauté the carrot pieces, onion pieces, and ginger in it.
- Deglaze with broth and simmer for approx. 20 minutes. Purée the soup, add orange juice, and briefly bring to a boil – season with salt, pepper, and paprika powder.
Kohlrabi Fries
Ingredients:
- 1 large kohlrabi, approx. 75 ml oil for frying, herb salt
Preparation:
- Halve the kohlrabi and then cut into sticks approx. 1 cm thick.
- Heat approx. 75 ml oil in a tall pot (or deep fryer) until very hot and fry the kohlrabi fries in it until golden brown.
- Remove and briefly drain on kitchen paper – then mix in a bowl with a little herb salt.
- By the way… for all non-vegans, the fries also go great with fish and meat dishes.
