Vegan Keto Recipes

As a vegan, the ketogenic diet is a little more challenging to manage than for “omnivores”, especially at the beginning. However, we know from experience that this usually only applies to the transition phase! Because vegan people often have to be creative and imaginative with their diet in their everyday lives, this phase is also perceived by many as an exciting culinary voyage of discovery. To ensure that you are sufficiently supplied with protein as a vegan, we strongly recommend that you consume at least 5 MyAMINOs® at a time. Our team will be happy to advise you on your individual quantity via chat, e-mail or telephone.

Breakfast: savoury or sweet?
Lunch: Italian or Asian? Italian or Asian?
Dinner: soup or fries?

Breakfast
Strengthened into the day

Almond porridge with berries (1 portion)

Mix 70 g ground almonds and 1 tsp psyllium husks.
Bring to the boil with 150 ml coconut milk.
Add 1 tsp. vanilla pulp and cinnamon.
Simmer, stirring, until the desired porridge consistency is reached.
Just before eating, mix in 50 g fresh berries.
If using frozen berries, heat them with the porridge.

Low carb grain bread with avocado

1 small loaf of bread (4 servings).

Ingredients:
150 g ground almonds, 60 g ground linseeds, 40 g ground chia seeds, 60 g roughly chopped walnuts, 60 g mixed nuts, 1 tsp salt, 1 tsp bicarbonate of soda, 280 ml water, 1 tsp fruit vinegar.
Preparation (the day before):
Blend the ingredients, except for the water and fruit vinegar, ideally well with a food processor (food processor). Bring the water to the boil and add the fruit vinegar. Then add to the remaining ingredients, mix well, form a loaf and place on a baking tray lined with baking paper.
If you wish, you can decorate the top with walnuts and then bake at approx. 180° C for 90 minutes at top/bottom heat. It is best to test the bread by tapping it before removing it from the oven to check that it is done. Then leave to cool so that the bread is ready for your breakfast.

Avocado topping (4 portions)

Grind 1 tbsp pistachio seeds, 1 tsp sesame seeds and 1 tsp coriander seeds in a mortar until large. Halve 2 avocados, remove the pit and loosen the flesh. Cut the flesh into slices and sprinkle with a little lemon juice.
Now cover the bread with avocado and sprinkle with your prepared topping. Add salt and pepper to taste and drizzle with extra virgin olive oil.

Lunch

Delicious pit stop

Ingredients:

2 tsp coconut oil, 200 ml unsweetened coconut milk, 150 ml vegetable stock, 200 g broccoli, 200 g cauliflower, 1 small red pepper, 1 small carrot, 1 onion, 55 g spinach leaves, 2-3 coriander leaves.

Ingredients for the hot paste:

3 tbsp green curry paste, 3 green chillies deseeded and finely chopped, 1 stalk lemongrass, 1 shallot peeled and finely chopped, juice of 1 lime, 2 cloves garlic finely chopped, 1 tsp ground cumin, 1 cm fresh crushed ginger root and 2 tsp coriander.

Preparation:

Blend all the ingredients for the spicy paste in a blender to a coarse paste.
Heat the oil in a wok or frying pan and stir-fry the spicy paste for about 1 minute.
Add the coconut milk and vegetable stock and bring to the boil.
Reduce heat and simmer for 10 minutes to thicken.
Cut the broccoli and cauliflower into small florets.
Remove seeds from peppers and cut into pieces, peel onion, cut and chop into small cubes.
Add the broccoli, cauliflower, red pepper to the pan with the hot paste and cook for about 3 minutes.
Add the spinach leaves and cook for another 2 minutes until the vegetables are tender but not soft.
Finally, add a few coriander leaves over the curry.

Lunch

Courgette noodles with avocado walnut pesto (1 portion)

Ingredients:

1 medium courgette, 2 stalks fresh basil, 1 avocado, 15 g walnuts (plus a few more for garnish), 1 tbsp lemon juice, 1 small clove garlic, 30 ml olive oil, 20 g frozen peas, 50 g baby spinach, 80 g broccoli florets, salt and pepper.

Preparation:

3 tbsp green curry paste, 3 green chillies deseeded and finely chopped, 1 stalk lemongrass, 1 shallot peeled and finely chopped, juice of 1 lime, 2 cloves garlic finely chopped, 1 tsp ground cumin, 1 cm fresh crushed ginger root and 2 tsp coriander.

Preparation:

For the pesto, wash the basil, pat dry and pluck the leaves from the stems.
Chop the garlic and half an avocado into large pieces.
Coarsely chop the walnuts.
Then puree everything together with lemon juice, salt and a little pepper. Meanwhile, slowly add the olive oil until you get a creamy consistency.
Bring water to the boil in a saucepan. In the meantime, wash the broccoli florets and baby spinach.
Simmer the broccoli for 5 minutes with the lid on.
Add the peas after 2 minutes – then remove with a slotted spoon.
Wash the courgettes, cut off the ends and cut into long strands with a spiral slicer.
Cut the other half of the avocado into cubes.
Mix the courgette noodles with the pesto, broccoli, peas, baby spinach and avocado cubes and serve.

Dinner
Delicious, light and digestible

Carrot-ginger soup

Ingredients:

300 g carrots, 1 onion, 1 piece of ginger (approx. 2-3 cm), 2 tsp oil, 300 ml vegetable stock, juice of half an orange, salt, pepper, paprika powder.

Preparation:

Peel the carrots, onion and ginger. Cut the onion and carrot into pieces, chop the ginger.
Heat the oil in a pot and sauté the carrots, onion and ginger.
Deglaze with stock and simmer for about 20 minutes. Puree the soup, add the orange juice and bring to the boil briefly – season with salt, pepper and paprika powder.
Kohlrabi fries

Kohlrabi fries

Ingredients:

1 large kohlrabi, approx. 75 ml oil for frying, herb salt.

Preparation:

Cut the kohlrabi in half and then into sticks about 1 cm thick.
Heat about 75 ml oil in a high pan (or deep fryer) and deep fry the kohlrabi fries until golden brown.
Remove and drain briefly on kitchen paper – then mix in a bowl with some herb salt.
By the way… for all non-vegans, the fries also go very well with fish and meat dishes.