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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?
\nLunch: Italian or Asian?
\nDinner: Soup or fries?

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Breakfast
\nStart 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.

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Low-Carb Seed Bread with Avocado

1 small loaf of bread (4 servings)

  • Ingredients:
    \n150 g ground almonds, 60 g ground flaxseed, 40 g ground chia seeds, 60 g coarsely chopped walnuts, 60 g mixed
    \nnuts, 1 tsp salt, 1 tsp baking soda, 280 ml water, 1 tsp fruit vinegar
  • Preparation (the day before):
    \nIdeally, 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.
    \nOptionally, 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.
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Lunch
\nA delicious pit stop

Green Thai Vegetable Curry (2 servings)

Ingredients:

Ingredients for the spicy paste:

Preparation:

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Zucchini Noodles with Avocado-Walnut Pesto (1 serving)

Ingredients:

Preparation:

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Dinner
\nDelicious, 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.
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