Easy Vegan Keto Dinners | Simple one pot low carb vegan recipes to get you through the week with ease!

Easy Vegan Keto Dinner Recipes

Something you guys have been messaging me for a lot lately, is easy vegan keto dinner recipes that can be made in one pot – the kind of thing you can stick on the stove, stir a few times, and eat. Having these simple go-to meals can take a lot of the challenge out of meal planning a low carb vegan diet, and definitely cuts down on stress! These are all labeled “dinner” recipes, but most are quick enough to whip up for lunch as well (or even breakfast), and a few can bemade in large batches for more efficiency.

I post these types of meal recipes pretty regularly on my Instagram page, so definitely follow me there if you’re interested in more! So, without further ado…

Easy Vegan Keto Dinners | Simple one pot low carb vegan recipes to get you through the week with ease!

Easy Vegan Keto Dinner Recipes

Quick Notes:

  • The method for all of this is basically “sautee in a pan until veggies are cooked”
  • When in doubt, I tend to just season with salt, pepper, garlic powder and olive oil
  • Lower heat is better for maintaining the integrity of the oil!
  • I often sub salsa for marinara sauce, as less salsa seems to go further, and salsa almost always has way fewer carbs.
  • Spinach is super low in carbs, and is usually my go-to mix-in veggie. I’ll switch out to kale for variety, though!
  • Yes, these are all a bit higher in carbs than typical meat-filled keto meals, but that’s kind of how vegan keto works – you eat more carbs from veggies and nuts and the like 🙂

Tempeh, Spinach, Broccoli and Olives

  • 1 cup broccoli florets
  • 1 cup frozen spinach
  • 3 ounces tempeh (chopped, sliced, cut up in some way – I use Lightlife Flax Tempeh)
  • about 6 large olives (or more, usually more)
  • olive oil, salt, pepper and garlic powder to garnish!
  • Net carbs: about 7-8g

A photo posted by liz (@healthygamergirl) on

Brussels Sprouts, Spinach and Hummus

  • 1 cup brussles sprouts (chopped, sliced, quartered – your call)
  • 1 cup frozen spinach
  • 2-4 tbsp hummus
  • salt, pepper, olive oil, garlic powder
  • Net carbs: 8-9g (more with more hummus)

A photo posted by liz (@healthygamergirl) on

Shiritaki Noodles With Sauce, Veggies and Beyond Meat

  • 1 package of shiritaki noodles or kelp – drained and thoroughly rinsed
  • 1/4 – 1/2 cup marinara sauce (look for ones that are lower in sugar, and avoid “low fat” varieties which are typically higher in sugar)
  • 1/2 cup mixed veggies
  • 1 serving Beyond Meat “chicken strips” – these things are awesome, and even Target has them, now!
  • Net carbs: this is a really fluid recipe, and depends a lot on the sauce and veggies used, but it’s typically around 10g

A photo posted by liz (@healthygamergirl) on

Spaghetti Squash & Pesto

  • This does require roasting the squash ahead of time, but doesn’t require a pot/pan. Just scoop squash into a bowl, and top with pesto.
  • 1 cup spaghetti squash
  • 1/4 cup pesto (there are tons of vegan ones available, or you can make your own!)
  • red pepper flakes, if desired
  • Net carbs: 6-7g

A photo posted by liz (@healthygamergirl) on

Shiritaki Noodles With Spinach, Sauce and Olives

  • 1 package shiritaki noodles, drained and thoroughly rinsed
  • 1/4 cup marinara sauce (or salsa!!)
  • 1 cup frozen spinach
  • about 10 small olives, sliced
  • Net carbs: 7-8g

A photo posted by liz (@healthygamergirl) on

Shiritaki “Alfredo” With Spinach

  • This is absurdly easy, and I’m pretty proud of it
  • 1 package shiritaki noodles – thoroughly drained and rinsed
  • 2 ounces vegan cream cheese (whatever brand you prefer)
  • 1 cup frozen spinach
  • salt, pepper, olive oil and garlic powder to taste
  • Basically, mix everything in a pan, add a little water or non-dairy milk while stirring, until you reach the desired texture. If you add too much water, you can just cook it a little longer until the sauce thickens back up!

A photo posted by liz (@healthygamergirl) on

Beyond Meat “Beef” Taco Stir Fry

  • This makes about 4 servings, which is nice for getting meals ready for the week. Basically, mix everything but the quac in a pot and cook until the cauli rice is soft. Serve, and top with guacamole and olives.
  • 1 package cauliflower rice
  • 1 tbsp taco seasoning, chili powder
  • 1 package Beyond Meat “beef” crumbles
  • Guac and sliced olives, for topping

A photo posted by liz (@healthygamergirl) on

2 Comments

  • Lisa Storhaug March 27, 2017 at 7:15 pm

    All these recipes are great! You are a life saver!

    Reply
    • Liz March 28, 2017 at 4:35 pm

      Awww, thank you!!! 😀

      Reply

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