Avocado Pesto Zoodles with Mushrooms

Those of you who follow me on my Instagram page know that I actually photographed this recipe a long time ago, but promptly lost the sheet of paper that had all my notes.  ARGH!  I can't think of anything more annoying.   I ended up posting this recipe like, "Hey sorry I lost this one."  Luckily my husband ended up finding it in a pile of papers I had chosen to recycle.  😂

Anyway, this zoodle recipe is herby and creamy thanks to the basil and avocado sauce.  The mushrooms are a delicious and smokey topping.  Personally, I don't think that zoodles save super well - so make this on a night when you have a little extra time and want to tuck into a bowl of pasta.

Yield: 3

Author: Keto but Vegan

Vegan Keto Avocado Pesto Zoodles with Mushrooms

prep time: 2 H & 15 Mcook time: 20 Mtotal time: 2 H & 35 M

ingredients:

Pasta and Sauce

• 2 pounds zucchini, spiralized
• 1 ripe avocado
• 1/4 teaspoon garlic powder
• 2 teaspoons avocado oil
• 2 tablespoons lemon juice
• 1/4 cup chopped basil
• 3/5 cup water
• 1 teaspoon nutritional yeast
• Salt and pepper to taste

Mushrooms

• 8 ounces sliced mushrooms
• 4 tablespoons avocado oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

instructions:

How to cook Vegan Keto Avocado Pesto Zoodles with Mushrooms

1. Add all of the mushroom ingredients to a plastic bag, then allow to marinate for a few hours.
2. Preheat a skillet over medium-high heat then pan sear the mushrooms.  Don't place them all in the pan if they don't fit.  Keep them spaced apart so they sear and don't steam.  You want a golden brown color on both sides. Set aside when finished.
3. In a blender whip up the avocado, garlic powder, avocado oil, lemon juice, basil, water, nutritional yeast, salt, and pepper.  Add more water if necessary to thin out the sauce enough to blend, but don't overdo it because the zoodles will have some water as well.
4. Add the zucchini noodles to the pan and cook down until somewhat softened.  Add the avocado sauce to the pan and heat through.  Check the seasoning and adjust if needed.
5. Plate by adding all of the zoodles and sauce to a bowl.  Top with mushrooms and basil leaves for garnish.

Recommended Products:

Avocado Oil

Reusable Ziplock Bags

Nutritional Yeast

Calories
367.50

Fat (grams)
32.70

Sat. Fat (grams)
4.14

Carbs (grams)
18.18

Fiber (grams)
8.97

Net carbs
9.08

Sugar (grams)
6.09

Protein (grams)
7.90

Sodium (milligrams)
118.35

Cholesterol (grams)
0.02

Nutritional info is just a best guess. Be sure to calculate it on your own. :) For this recipe can reduce the carbs even further by using less zucchini if desired.

Created using The Recipes Generator

I based this recipe off of Vegan Richa's Avocado Pasta with Smoky Pecans.

Vegan Keto Sticky Bun Chia Seed Pudding

This sticky bun chia seed pudding is out of this world!  The chia seed pudding itself tastes quite like a cinnamon roll.  Then it's topped with caramelized pecans, that honestly you could just make on their own and it would be a great snack.

Yes, you absolutely have to use erythritol (which is the main component of the sweetener that I recommend.)  You cannot use stevia as it doesn't crystalize.  You might be able to use allulose but I haven't experimented with that yet.

Are you a fan of chia seed puddings?  I photographed a ton of them that I plan on adding to my recipe book within the next couple of months.  🤣  Just be sure you drink a lot of water when you eat these.  They expand and suck up a crazy amount of moisture, so if you overdo it and go on a chia seed pudding craze like I did - you may regret it.  😭

Oh well, eating this was worth it....

Yield: 4

Author: Keto but Vegan

Sticky Bun Chia Seed Pudding

prep time: 120 Mcook time: total time: 120 M

ingredients:

Chia Seed Pudding

• 2 cups unsweetened almond milk
• ½ cup chia seeds
• 2 tablespoons Lakanto maple syrup
• 1 tablespoon Swerve brown
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla

Caramelized Pecans

• 2 tablespoons erythritol
• 2 tablespoons vegan butter
• 2 tablespoons coconut cream
• Salt to taste
• ¾ cup chopped pecans

instructions:

How to cook Sticky Bun Chia Seed Pudding

1. Mix together the ingredients for the chia seed pudding. Cover and chill for a few hours.
2. Add the butter and coconut cream to a saucepan. Turn up the heat then add the erythritol, and salt. Bring up to a simmer then stir in the pecans.
3. Turn off the heat and stir the pecans to make sure they’re all thoroughly coated. Transfer the pecans to a parchment lined baking sheet. Spread the pecans out evenly and allow them to cool. The coating will harden as it cools.
4. Serve the pudding with the pecans piled on top.

Recommended Products:

Swerve Sweetener, Baker's Trio

Lakanto Maple Flavored Sugar-Free Syrup

Anthony's Organic Chia Seeds

Calories
347.27

Fat (grams)
29.91

Sat. Fat (grams)
6.53

Carbs (grams)
19.52

Fiber (grams)
12.15

Net carbs
7.63

Sugar (grams)
3.36

Protein (grams)
6.53

Sodium (milligrams)
216.27

Cholesterol (grams)
15.26

Created using The Recipes Generator

I got the original idea for this recipe from IHeartEating.com. I used the cereal recipe from Ruled.Me as the base formula for making the pecans keto friendly.

Vegan Keto Roasted Bell Pepper Taco Boats

Growing up, I hated stuffed bell peppers.  Then I later realized that it's because I don't like undercooked peppers at all.  I don't mind raw peppers for dipping, or peppers that are roasted to the point of falling apart - but I hate anything in the middle.  That's why this recipe has you roast the peppers, then stuff before doing a final bake.  If you like your peppers to be crunchier, then you might want to cook them a bit less to suit your own tastes.

Yield: 4

Author: Keto but Vegan

Vegan Keto Roasted Bell Pepper Taco Boats

prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

• 2 medium bell peppers
• 20 ounces frozen cauliflower rice
• 4 tablespoons olive oil
• 1 packet taco seasoning
• 1/4 cup chopped pecans
• 2 tablespoons coconut oil, melted
• 1/4 cup cilantro

instructions:

How to cook Vegan Keto Roasted Bell Pepper Taco Boats

1. Turn your oven on to 400F.
2. Preheat a frying pan. While it’s heating up, defrost the cauliflower rice.
3. While the rice is defrosting, cut each pepper in half. Scoop out the seeds. Brush with melted coconut oil then roast.
4. Add 3 tablespoons of the oil to the frying pan. Stir in the cauliflower. Once it’s heated up add the taco seasoning and chopped pecans. You want to cook the rice until it’s quite crispy with texture from the seasoning. Stir in chopped cilantro.
5. Check on the bell peppers. They should be quite soft and a bit browned. Stuff each pepper with ¼ of the cauliflower rice mixture.
6. Bake the peppers for another 10-15 minutes before serving.

Recommended Products:

Primal Palate Certified Organic Taco & Fajita Seasoning

Refined Coconut Oil

Pecan Pieces

Calories
301.13

Fat (grams)
25.64

Sat. Fat (grams)
8.09

Carbs (grams)
15.91

Fiber (grams)
5.13

Net carbs
10.78

Sugar (grams)
5.56

Protein (grams)
4.21

Sodium (milligrams)
548.61

Cholesterol (grams)
0.00

Created using The Recipes Generator

Vegan Keto Jicama Breakfast "Taters"

If you miss having potatoes for breakfast then you absolutely must give this jicama hash a shot. I’ve prepared this very simply, as I’m happy eating it with just a bit of salsa on top. Feel free to dress it up with vegan chorizo, bell peppers, and whatever else you fancy.

Yield: 4

Author: Keto But Vegan (Adapted from RealBalanced.com)

Vegan Keto Jicama Breakfast "Taters"

prep time: 15 Mcook time: 45 Mtotal time: 60 M

ingredients:

• 2 ½ cups water
• 1 ½ teaspoons salt
• 1 medium jicama
• 2 tablespoon avocado oil
• ½ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon onion powder

instructions:

How to cook Vegan Keto Jicama Breakfast "Taters"

1. Preheat your oven to 400F. Cover a baking sheet with oil.
2. Peel the jicama then dice it.
3. Boil water with ½ teaspoon of salt. Add the jicama then cook for 10 minutes.
4. Remove the jicama from the water then transfer to a large mixing bowl. Add the avocado oil then toss with the remaining salt, turmeric, garlic powder, paprika, and onion powder.
5. Spread the seasoned jicama onto the baking sheet. Bake for 45 minutes, but remember to flip the jicama over halfway through to make sure it bakes evenly.

Recommended Products:

Avocado Oil

Turmeric

Calphalon Nonstick Baking Sheet

Calories
129

Fat (grams)
7.2

Carbs (grams)
15.5

Fiber (grams)
8.3

Net carbs
7.2

Protein (grams)
1.3

Cholesterol (grams)
0

Created using The Recipes Generator

This recipe was adapted from the Golden Jicama Fries recipe on RealBalanced.com

Vegan Keto Strawberry Coconut Cream Smoothie

This rich keto yet vegan strawberry coconut cream smoothie is an easy option for busy mornings.  You just need a few ingredients, some ice, and your blender.  This is a filling smoothie that takes just a few minutes to prepare.  It's a no brainer when you're not sure what to make!

Yield: 4

Author: Keto but Vegan

Vegan Keto Strawberry and Coconut Cream Smoothie

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 14 ounces unsweetened coconut cream
• 1 cup halved fresh strawberries
• 1 tablespoon lime juice
• ½ teaspoon vanilla extract
• 2 cups ice

instructions:

How to cook Vegan Keto Strawberry and Coconut Cream Smoothie

1. Add all of the ingredients to a blender. 
2. Use the crushed ice option to blend until the smoothie is uniformly pink.

Recommended Products:

Unsweetened Coconut Cream

KitchenAid Blender

Organic Vanilla Extract

Calories
216

Fat (grams)
20

Carbs (grams)
7.3

Fiber (grams)
1.1

Net carbs
6.2

Sugar (grams)
5.8

Protein (grams)
0.5

Sodium (milligrams)
36.4

Cholesterol (grams)
0

Created using The Recipes Generator

Vegan Keto Broth Base

This broth base is flavorful, deep, and golden colored.  It's perfect for starting soups, adding to tortillas, or cooking other vegetables with.  It reminds me so much of chicken stock!  Especially when you pop it in the fridge and the coconut oil solidifies on top.

Yield: 12

Author: Keto but Vegan

Vegan Keto Broth Base

prep time: 10 Mcook time: 60 Mtotal time: 70 M

ingredients:

• 12 cups water
• 1 tablespoon coconut oil
• 1 red onion, quartered with skins on
• 1 garlic bulb, smashed
• 1 Serrano pepper, seeds removed and chopped
• 1 thumb-sized piece of ginger, roughly chopped with skin
• 1 cup spinach
• 1 cup chopped celery
• 1 ounce dried shiitake mushrooms
• 30 grams dried kombu
• 1 tablespoon peppercorns
• 2 tablespoons ground turmeric
• 3 tablespoons soy sauce
• 1 bunch fresh cilantro
• 1/4 cup nutritional yeast flakes

instructions:

How to cook Vegan Keto Broth Base

1. Add all the ingredients to a large soup pot. Bring to a boil then place a lid on top and simmer for about an hour.
2. Strain the broth base into another bowl, removing all the solid ingredients. Serve or chill for later use. You can also freeze this.

NOTES:

The nutritional info includes all of the items added to the broth for flavor. However, you do not actually eat these items so I think the real nutritional value is much lower, perhaps a few carbs per serving. I provided it as is because I wasn't sure how to otherwise calculate it.

Recommended Products:

Anthony's Premium Nutritional Yeast Flakes (1lb)

ONETANG Dried Mushrooms 16 oz

Wel-pac Dashi Kombu Dried

Calories
47.84

Fat (grams)
1.55

Sat. Fat (grams)
1.03

Carbs (grams)
7.12

Fiber (grams)
2.31

Net carbs
4.81

Sugar (grams)
0.95

Protein (grams)
2.85

Sodium (milligrams)
260.63

Cholesterol (grams)
0.05

Created using The Recipes Generator

Recipe Originally Adapted from WallflowerKitchen.com

Instant Pot Vegan Keto Tofu Lettuce Wraps

The first time I tried this recipe I thought it was INSANE, to try and cook tofu in an Instant Pot. Just....why?!

Okay well, let me tell you why! It completely changes the texture of the tofu and makes it incredibly delicious. Oh, and let's not forget the sauce! The almond butter and sambal oelek combination are out of this world! Slightly sweet, and slightly spicy, but completely delicious.

Yield: 4  Author: Keto But Vegan

Instant Pot Vegan Keto Tofu Lettuce Wraps

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

Main Dish

• 14 oz firm tofu
• 8 brown mushrooms
• 2 tablespoons almond butter
• 1 teaspoon garlic powder
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon unseasoned rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon sambal oelek
• 1 teaspoon salt
• 1 tablespoon Swerve brown
• 1/2 head butter lettuce
• 1/4 cup chopped cilantro
• 1 teaspoon sesame seeds to garnish

Sauce to Top With

• 2 tablespoons almond butter
• 1/4 teaspoon unseasoned rice vinegar
• 1/2 teaspoon sambal oelek
• 1/4 teaspoon soy sauce
• 1 teaspoon Swerve brown

instructions:

How to cook Instant Pot Vegan Keto Tofu Lettuce Wraps

1. Remove the tofu from its container then wrap in paper towels.  Set a heavy object on top of it to press out any excess water.  Let sit for 5-10 minutes, then dice and set aside.
2. In a bowl mix together the main dish's soy sauce, sambal oelek, almond butter, rice vinegar, salt, and Swerve brown.
3. Turn your Instant Pot onto it's medium saute setting.  Adjust temperate if needed.  Add the sesame oil and sambal oelek.  Then add in the garlic powder and minced ginger.  Saute for a couple of minutes before adding in the mushrooms and tofu.
4. Saute the mushrooms and tofu for several minutes, then pour in the sauce you just made.  Mix in 1/2 a cup of water.
5. Turn off the saute function, then turn on the pressure cooking function.  Set it to low, and adjust the time for 3 minutes.  Make sure the vent is set to seal, then allow to complete it's cooking process.
6. While the tofu is cooking, you can premake the sauce that goes on top.  Mix together all of the sauce to top with ingredients.  It will be very thick, so add in at least 4 tablespoons of water to think it out.  You can add more if you'd like it even thinner. 
7. Peel the head of lettuce apart and wash the leaves.
8. Do a quick release on the Instant Pot once it's done.  Remove the lid then mix in the chopped cilantro. 
9. Serve the tofu on the butter lettuce leaves, spoon the sauce on top, then garnish with chopped cilantro and sesame seeds. 

NOTES:

Make sure that you use a sugar-free almond butter. You can substitute regular erythritol for the Swerve brown if needed.

Recommended Products:

Instant Pot DUO 6 Quart

Swerve Brown

Sambal Oelek

Calories
264

Fat (grams)
20.5

Carbs (grams)
12.9

Fiber (grams)
3.2

Net carbs
2.6

Sugar (grams)
2.6

Protein (grams)
14.11

Sodium (milligrams)
866.5

Cholesterol (grams)
0.00

Created using The Recipes Generator

Vegan Keto Strawberry Chia Seed Jam

Missing your jam? Give my keto and vegan-friendly recipe a shot. It's very simple. All you have to do is cook down the strawberries, they naturally release pectin - which causes them to gel. To add more nutrition, and to make it even more spreadable and gooey, I've also added chia seeds. Not sure what to use this jam on? Don't worry, I've got some ideas and upcoming recipes!

Yield: 48Author: Keto But Vegan

Vegan Keto Strawberry Chia Seed Jam

prep time: 10 minscook time: 35 minstotal time: 45 mins

ingredients:

• 2 pounds fresh strawberries
• 1/2 cup Swerve Confectioners
• 1/2 cup chia seeds
• 1 cup water

instructions:

1. Wash the strawberries.  Cut off the leafy tops then chop up all the berries.
2. Preheat a large skillet on your stove over medium heat.  Add the strawberries, then turn to medium-low.  Stir and cook until the strawberries start to turn color and soften.
3. Add the sweetener and water.  Continue to cook until the strawberries are so soft that they have started to fall apart and the water has somewhat reduced.
4. Use your cooking utensil to mash the berries onto the side of the pan to make sure they've broken up into small chunks.
5. Stir in the chia seeds then remove the pan from the heat.  Stir a bit more and allow to cool.  The jam will look darker and have thickened up.
6. You can store this in the fridge for up to a week.  The size of your batch may be different from mine.  To get the most accurate serving size measure the full batch, then divide into tablespoons.  (16 tbsp per cup.)  I estimated about 48 tablespoons per batch.

NOTES:

You can substitute whatever sweetener you like, and of course, add more if it's not sweet enough for your tastes.

I aim to keep sides or snacks 6 net carbs or less, and meals around 4-8 carbs. I do around 30 net per day. If you need to lower the net carbs on these recipes I would decrease the size of the portions to do it.

Calories

16

Fat (grams)

0.7

Sat. Fat (grams)

0

Carbs (grams)

2.3

Fiber (grams)

1.1

Net carbs

1.2

Sugar (grams)

0.9

Protein (grams)

0.5

Sodium (milligrams)

0.7

Cholesterol (grams)

0

Created using The Recipes Generator