Fact: We Found the Tastiest Vegan and Keto Recipes on the Internet

Updated 04/18/19
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Though we'll never prescribe a certain way of eating or any kind of particular diet, we'd be remiss not to acknowledge that many of you lovely readers are interested in certain lifestyles and ways of eating—be it vegan, gluten-free, Paleo, Mediterranean, keto, and the list goes on. Plus, it goes without saying that it's paramount to be as informed as possible when making adjustments to your diet, and since we have access to some of the most knowledgeable nutritionists and medical experts in the biz, we feel it's our duty to help relay literature, recipes, and resources in hopes you can make informed decisions for your unique lifestyle needs.

(Also keeping in mind that what works for your friend may not work for you and what your body loved last year may feel stagnant now.) We're all different, we all crave different kinds of foods, and each of our bodies will react uniquely and distinctively to whichever way we can choose to fuel it.

Therefore, though not everyone may identify with eating vegan or believe in the touted benefits of going keto (aka extremely low-carb), we understand and respect whatever means of energy works for you on a personal level. And hopefully, it goes without saying that we want to encourage whatever it is that makes you feel like your best self. That being said, we're aware that there seems to be a universal demand for nutritious, balanced, and expert-backed recipes aligning with both vegan and keto lifestyles right now, so we decided to reach out to some of the most relevant experts in the food and wellness industry.

(Who are all making waves in the vein of science and nutrition right now.) The question we posed to them: What are your favourite vegan- and keto-friendly recipes? Ahead are eight delicious, incredibly satisfying recipes chock-full of plant-based, low-carb goodness. Keep scrolling for the exclusive picks.

1. Warm Chia Flax Pudding

Courtesy of Kelly Leveque

According to celebrity nutritionist and the author of Body Love: Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever, Kelly LeVeque, this warm, vegan- and keto-approved breakfast recipes is a comforting alternative to those who love oatmeal. Plus, it's one of her most popular recipes.

Ingredients for Pudding:

1 tbsp. of vegan ghee or coconut oil
2 cups of coconut or almond milk
3 tbsp. of chia seeds
2 tbsp. of ground flax seeds
3 tbsp. of hemp hearts

1 tbsp. of vegan ghee or coconut oil
2 cups of coconut or almond milk
3 tbsp. of chia seeds
2 tbsp. of ground flax seeds
3 tbsp. of hemp hearts

Ingredients for Toppings:

4 tbsp. chopped pecans
2 tbsp. hemp seeds
1/4 cup mixed fresh berries

Ingredients for Sweetener:

1 serving vegan protein (keto preferred)
3 stevia drops (keto)

Directions:

In a medium nonstick frying pan on medium heat, add 1 tablespoon of ghee, 1 cup of coconut milk, chia seeds, and flax.

With a silicone spatula or wooden spoon, continuously stir all ingredients until pudding is thick— about three minutes.

Pour warm pudding into a bowl, and stir in your sweetener of choice if including.

2. Kitchari

The Balanced Blonde

If you're like us, you probably haven't heard of "kitchari," a gut-healing Ayurvedic recipe that also happens to be both vegan and keto to boot. As Jordan Younger, creator of The Balanced Blonde, author of Breaking Vegan, and host of the Soul on Fire podcast, explains to us, it's her current go-to recipe obsession and a wonderful option for those looking to improve their digestion. (Which can be attributed to a dense nutritional profile and potential detoxification benefits.) Though she has two go-to versions of the recipe, one more savory and one more sweet, we're including the sweeter, more breakfasty option below, however, you can check out her entire blog post on the meal here.

Ingredients:

1 cup of basmati rice
1/2 cup of mung daal or 2 cups cauliflower rice
3 tsp. kitchari spice mix (or you can buy the spices individually: mustard seed, turmeric, mineral salt, cumin seed, ginger)
2 tbsp. ghee
6 cups of water
1 to 2 tsp. or several shakes of pumpkin pie spice
1 to 2 tsp. or several shakes of cinnamon
1 to 2 tbsp. full-fat coconut milk
1 tbsp. of organic tahini

1 cup of basmati rice
1/2 cup of mung daal or 2 cups cauliflower rice
3 tsp. kitchari spice mix (or you can buy the spices individually: mustard seed, turmeric, mineral salt, cumin seed, ginger)
2 tbsp. ghee
6 cups of water
1 to 2 tsp. or several shakes of pumpkin pie spice
1 to 2 tsp. or several shakes of cinnamon
1 to 2 tbsp. full-fat coconut milk
1 tbsp. of organic tahini

Ingredients for Optional Toppings:

Chia seeds
Cacao nibs
Goji berries
Coconut flakes
Sliced sweet potato

Directions:

In a medium saucepan or pot, warm up the ghee and then add the kitchari spice mixture and sauté for a couple of minutes.

Add in the rice and mung beans and sauté for another couple of minutes.

Add 6 cups of water and bring to a boil.

Reduce heat to medium-low, cover, and cook until it is soft and tender—about 30 to 45 minutes.

Once fully cooked, add spices, full-fat coconut milk, and then top with tahini (Optional, but so delicious. You can also add nut butter if that is what your heart desires).

3. "Cheesy" Kale Salad

Stocksy

We were pretty excited when Max Lugavere, a filmmaker, TV personality, health and science journalist, and yes, brain food expert, came out with his brand-new book Genius Foods. Featuring recipes specifically designed to optimise brain health, it's a fascinating read, as it combines pioneering research on dementia prevention, cognitive optimisation, and nutritional psychiatry. Therefore, we were even more excited when Lugavere agreed to share two of his favourite vegan and keto recipes with us. First up: our latest lunchtime obsession, a nutrition-packed kale salad.

Ingredients:

1 bunch kale, center ribs and stems removed (reserve these for juicing or eating later)
2 tbsp. of extra-virgin olive oil
2 tbsp. of apple cider vinegar
1/2 green bell pepper, chopped
1/4 cup of nutritional yeast
1 tsp. of garlic powder
3/4 tsp. of salt

1 bunch kale, center ribs and stems removed (reserve these for juicing or eating later)
2 tbsp. of extra-virgin olive oil
2 tbsp. of apple cider vinegar
1/2 green bell pepper, chopped
1/4 cup of nutritional yeast
1 tsp. of garlic powder
3/4 tsp. of salt

Directions:

Tear the kale leaves into small pieces and place them in a large bowl.

Add the oil and vinegar and stir or massage it into the leaves to start to soften them.

Add the green pepper, then the nutritional yeast, garlic powder, and salt and toss until everything is well combined. Enjoy!

4. Broccoli Puffs

Courtesy of Dr. Steven Gundry

In his new book The Plant Paradox available April 10, Steven Gundry provides readers with a serviceable guide to going lectin-free in their diet while dishing up a wide array of mouthwatering recipes. And in anticipation of the book's highly anticipated debut, we were able to snag a few of Gundry's tastiest, vegan- and keto-friendly recipes.

"If you're hooked on tater tots, or just love finger food, these broccoli puffs are an easy twist," Gundry explains. "Plus, they're a great way to use up any leftover steamed broccoli you may have in your fridge." To serve, he recommends dipping the puffs in hot sauce, guacamole, or using them in lieu of croutons atop a go-to, healthy soup.

Ingredients:

2 cups of broccoli florets, steamed until tender
1 vegan egg
1 yellow onion, minced
1 clove garlic, minced
1 cup of cassava flour
1 cup of blanched almond meal
1 tsp. of black pepper
1 tsp. of yacon syrup or local honey
1 tsp. of iodized sea salt
1 tbsp. of minced parsley
1 cup of nutritional yeast

2 cups of broccoli florets, steamed until tender
1 vegan egg
1 yellow onion, minced
1 clove garlic, minced
1 cup of cassava flour
1 cup of blanched almond meal
1 tsp. of black pepper
1 tsp. of yacon syrup or local honey
1 tsp. of iodized sea salt
1 tbsp. of minced parsley
1 cup of nutritional yeast

Ingredients for Serving:

Hot sauce or guacamole for dipping

Directions:

Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil and set aside.

In the work bowl of a food processor fitted with an S-blade, pulse the broccoli, egg, onion, garlic, cassava flour, almond meal, pepper, syrup or honey, salt, parsley, and nutritional yeast.

Scoop about one and a half tablespoons of mix and
gently press between your hands to form a tater-tot
shape. Wash your hands between every few tots to prevent sticking. Then, place the tots on the baking sheet, evenly spaced.

5. Brain-Boosting Raw Chocolate

Stocksy

Another brilliant recipe from Lugavere's book, this rich dark chocolate pick will not only satisfy the most stubborn of sweet tooths but simultaneously reaps brain-boosting perks to boot. "Dark chocolate has been in the research journals a lot of late for its cognition-boosting effects. To construct a sugar-free recipe, I enlisted my good friend Tero Isokauppila. Tero is the founder of the mushroom company Four Sigmatic, but he's also one of the most knowledgeable people I know about cacao, the main ingredient in chocolate," Lugavere explains.

Ingredients:

1 cup of finely chopped cacao butter
1 cup of extra-virgin coconut oil
2 tbsp. of sugar-free sweetener of choice (I recommend monk fruit, erythritol, or stevia)
1/2 tsp. of vanilla powder
Pinch of sea salt
1 heaping teaspoon of lion's mane extract, optional
1 cup of unsweetened raw cacao powder, plus more if needed

1 cup of finely chopped cacao butter
1 cup of extra-virgin coconut oil
2 tbsp. of sugar-free sweetener of choice (I recommend monk fruit, erythritol, or stevia)
1/2 tsp. of vanilla powder
Pinch of sea salt
1 heaping teaspoon of lion's mane extract, optional
1 cup of unsweetened raw cacao powder, plus more if needed

Directions:

Put the cacao butter in a double boiler or heatproof bowl set over a pan of just-simmering water
(make sure the bowl doesn't touch the water and keep it over low heat; this is important for
preserving the enzymes and brain-nourishing properties of the cacao).

Stir until completely melted and then add the coconut oil using a whisk or milk frother to combine until the fats are completely emulsified.

Add the sweetener, vanilla powder, salt, and lion's mane, if using. Then whisk again to combine.

Slowly add the cacao powder to the mixture until it reaches the consistency of thick cream, adding more if needed.

Pour the mixture into ice cube trays and place in the freezer for 30 to 60 minutes to harden. Let
them soften for five to 10 minutes after taking them out of the freezer before serving.

6. Carmelised Onion Dip

Courtesy of Dr. Steven Gundry

"A healthier take on the comfort-food classic, this dip has all the addictive sweet and savoury flavours of traditional onion dip—but it's actually good for you," says Gundry. His preferable serving suggestion if you're vegan and keto? Try using celery sticks as your dipping vehicle of choice.

Ingredients:

2 tbsp. of extra-virgin olive oil
2 large yellow onions, thinly sliced
1 clove of garlic, minced
1 tbsp. of fresh thyme leaves
1 tsp. of fresh rosemary, minced
1 tsp. of iodized sea salt
1 tsp. of ground black pepper
Zest of 1 lemon
Juice of 1 lemon
2 cups of plain coconut yogurt
Minced chives, to garnish
1 jicama, peeled and cut into sticks to serve

2 tbsp. of extra-virgin olive oil
2 large yellow onions, thinly sliced
1 clove of garlic, minced
1 tbsp. of fresh thyme leaves
1 tsp. of fresh rosemary, minced
1 tsp. of iodized sea salt
1 tsp. of ground black pepper
Zest of 1 lemon
Juice of 1 lemon
2 cups of plain coconut yogurt
Minced chives, to garnish
1 jicama, peeled and cut into sticks to serve

Directions:

Heat the olive oil in a large pan over medium-low
heat. Add the onions and cook, stirring regularly, until
onions are tender and translucent, about eight minutes.

Add garlic, thyme, rosemary, sea salt, pepper, and lemon zest, and continue to cook, stirring regularly until onions are evenly browned about 10 to 15 minutes. (If garlic starts to brown, reduce heat to low.)

Stir in the lemon juice, then remove the pan from heat and let cool to room temperature.

7. Buffalo Cauliflower Bites

Courtesy of Dr. Steven Gundry

If you love the classic taste of buffalo-spiced food fare but are looking to cut out other signature associations like chicken, cream, cheese, and the like, try these vegan and keto cauliflower-based bites straight from Gundry's new cookbook. When you're craving something salty and savoury, they're the perfect side, snack, or hors d'oeuvre. Bon appétit!

Ingredients:

1 cup of hot sauce
2 tsp. of avocado oil or ghee
1 tbsp. of coconut aminos
1 tsp. of apple cider vinegar
1 medium head of cauliflower, chopped
2 tbsp. of extra-virgin olive oil, plus more for baking sheet
2 tbsp. of cassava flour
1 tsp. of iodized sea salt
1 tsp. of ground black pepper
2 tsp. of garlic powder
Plain coconut yogurt, for dipping, optional

1 cup of hot sauce
2 tsp. of avocado oil or ghee
1 tbsp. of coconut aminos
1 tsp. of apple cider vinegar
1 medium head of cauliflower, chopped
2 tbsp. of extra-virgin olive oil, plus more for baking sheet
2 tbsp. of cassava flour
1 tsp. of iodized sea salt
1 tsp. of ground black pepper
2 tsp. of garlic powder
Plain coconut yogurt, for dipping, optional

Directions:

Preheat the oven to 450°F.

First, make the buffalo sauce: Combine the hot sauce, avocado oil or ghee, coconut aminos, and apple cider vinegar in a glass jar with a lid and shake well. Refrigerate until needed.

Drizzle a baking sheet liberally with olive oil or line
with parchment. Set aside.

Toss the cauliflower, olive oil, cassava flour, and spices together in a large bowl until cauliflower is evenly coated.

Transfer to a baking sheet and bake for 30 minutes, turning every 10 minutes so the cauliflower crisps on all sides. Brush with the buffalo sauce and then bake an additional 10 minutes.

8. "Cheesy" Cauliflower Muffins

Courtesy of Dr. Steven Gundry

According to Gundry, these wonderfully savoury muffins are the ultimate snack for when you need an extra hit of satiation or a nutritious grab-and-go breakfast. For some extra "kick," he recommends serving your muffin with some hot sauce.

Ingredients:

1 tbsp. of extra-virgin olive oil
3 cups of cauliflower rice
1 tsp. of iodized sea salt
1 tsp. of garlic powder
1 tsp. of paprika
1 tsp. of dried basil
3 vegan eggs
1 cup of nutritional yeast
1 cup of cassava flour
1 tsp. of aluminum-free baking powder
Dash of hot sauce (optional)

1 tbsp. of extra-virgin olive oil
3 cups of cauliflower rice
1 tsp. of iodized sea salt
1 tsp. of garlic powder
1 tsp. of paprika
1 tsp. of dried basil
3 vegan eggs
1 cup of nutritional yeast
1 cup of cassava flour
1 tsp. of aluminum-free baking powder
Dash of hot sauce (optional)

Directions:

Preheat the oven to 375°F. Prepare a muffin tin with cupcake liners and set aside.

Heat the olive oil in a sauté pan over medium-high heat, add the cauliflower rice and sea salt, and then cook, stirring frequently until cauliflower is tender—about three to five minutes.

Add garlic powder, paprika, and basil, and cook for an additional two minutes. Let cool to room temperature.

In a large bowl, combine the cauliflower mixture, eggs, and nutritional yeast and set aside.

In a small bowl, whisk together the cassava flour and baking powder.

Fold the dry ingredients into the cauliflower mix along with the hot sauce and then portion into muffin tins.

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