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"
Preheat your oven to 400F. Cover a baking sheet with oil.
Peel the jicama then dice it.
Boil water with ½ teaspoon of salt. Add the jicama then cook for 10 minutes.
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.
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.
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
Add all of the ingredients to a blender.
Use the crushed ice option to blend until the smoothie is uniformly pink.
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
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.
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.
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.
How to cook Instant Pot Vegan Keto Tofu Lettuce Wraps
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.
In a bowl mix together the main dish's soy sauce, sambal oelek, almond butter, rice vinegar, salt, and Swerve brown.
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.
Saute the mushrooms and tofu for several minutes, then pour in the sauce you just made. Mix in 1/2 a cup of water.
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.
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.
Peel the head of lettuce apart and wash the leaves.
Do a quick release on the Instant Pot once it's done. Remove the lid then mix in the chopped cilantro.
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.
