Vegan ketogenic diet recipes 2

Raw Muesli Ingredients:-

Shredded Coconut (unsweetened) – 2 cups
Pumpkin seeds – 1 cup
Walnut pieces – 1 cup
Almonds (chopped) – 1 cup
Sunflower seeds – 1 cup
Sesame seeds – 1 cup
Linseed (ground) – 1 cup

Directions:-

Combine all the ingredients together and seal in an airtight jar. Serve with coconut cream.

Nutrition Information per serving:

298 Cal, 26 g total fat, 8.6 g carb., 4.4 g fibre, 9.4 g protein.

Scrambled Tofu

Ingredients:-

Extra firm tofu (pat dried) – 8 oz.Red onion (sliced thinly) – ¼ Kale (chopped) – 2 cups
Olive oil – 2 tablespoon
Sea salt – ½ teaspoon
Chili powder – ¼ teaspoon
Garlic powder – ½ teaspoon
Turmeric – ¼ teaspoon
Cumin powder – ½ teaspoon

Directions:-

Mix together the dry spices, salt and some water in a bowl to make the sauce. Heat oil in a skillet and sauté the red pepper and onion in it, seasoning with a pinch of salt and pepper. Mix in the kale and steam covered for 2 minutes.

Crumble the tofu into small pieces and add the tofu to the skillet, sautéing for 2 minutes. Pour in the sauce and stir well. Cook for 5-7 minutes.

Nutrition Information per serving:

252 Cal, 19 g total fat (3 g sat. fat), 516 mg sodium, 12.7 g carb., 3 g fibre, 12 g protein.

Maple-Pecan Fat Bars

Ingredients:-

Pecan halves – 2 cups
Almond flour – 1 cup
Golden flaxseed meal – ½ cup
Shredded coconut (unsweetened) – ½cup Coconut oil – ½ cup
Maple syrup – ¼ cup
Liquid stevia – ¼ teaspoon

Directions:-

Toast the pecans at 350 degrees Fahrenheit in an oven for 6-7 minutes and then crush by placing in a plastic bag.

Mix together all the dry ingredients in a bowl including the crushed pecans. Mix in the wet ingredients and make a dough that is still crumbly.

Spread the mixture onto a casserole dish and press. Bake for 20-25 minutes. Leave to cool at room temperature and then refrigerate for an hour.

Nutrition Information per serving:

303 Cal, 30.5 g total fat, 2 g net carb., 4.9 g protein.

Blueberry Porridge Ingredients:-

Almond milk – 1 cup
Ground flaxseed – ¼ cup
Coconut flour – ¼ cup
Cinnamon – 1 teaspoon
Vanilla extract – 1 teaspoon
Liquid stevia – 10 drops Salt – a pinch

Directions:-

Heat the almond milk over low flame and whisk in the flour, flaxseed, salt and cinnamon.

Mix in the vanilla extract and stevia, once it begins to bubble. Remove from the flame once the mixture is thick. Serve topped with shaved coconut, pumpkin seeds and some blueberries.

Nutrition Information per serving:

405 Cal, 34 g total fat, 8 g net carb., 10 g protein.

Macadamia Breakfast Bars

Ingredients:-

Macadamia nuts (crushed) – 2.1 oz. Almond butter – ½ cup
Coconut oil – ¼ cup
Shredded coconut (unsweetened) – 6 tablespoons Stevia drops - 20

Directions:-

Mix together all the ingredients in a bowl and then pour it into a baking dish lined with parchment paper. Leave refrigerated overnight.

Nutrition Information per serving:

425 Cal, 42 g total fat, 0 mg chol., 9 mg sodium, 9 g carb., 5 g fiber, 6 g protein.

Peanut Tofu Wraps

Ingredients:-

Savoy cabbage leaves (cut crosswise into half) – 4 large
Canola oil – 1 tablespoon
Extra firm tofu (crumbled) – 1 (16-ounce) package Salt – ¼ teaspoon
Prepared peanut sauce – 5 tablespoon Rice vinegar – 1 tablespoon
Lime zest – 1 ½ teaspoon
Julienned Asian pear – 1 cup
Julienned English cucumber – 1 cup Finely chopped cilantro – ¼ cup

Directions:-

Heat oil in a skillet and sauté the tofu seasoned with salt in it for 4-6 minutes until lightly golden brown. Whisk together the vinegar, peanut sauce and lime zest in a bowl.

Remove the skillet from the flame and mix in the sauce mixture, tossing well. On each cabbage piece, place the tofu mixture and top with the cucumber, pear and cilantro.