Recipe Index

(14.5-oz/411g) can diced tomatoes with juice 1 ounce vegan cream cheese 1 packet active dry yeast & 1 tsp sugar (see notes above for substitutions) 1/2 cup vegan cream cheese 1/2 stick salted vegan butter substitute, softened 100g artichoke hearts, chopped 100g baked or air-fried tofu 100g cauliflower florets 100g cooked cauliflower rice 100g lupini beans (sea salt, garlic and herb or hot pepper would all be great!) 100g zucchini noodles 10g cocoa powder 10g psyllium husk 10g psyllium husk OR 2 tsp (10g) psyllium husk powder 10oz/283g chopped kale 112g coconut manna 112g coconut oil 112g coconut oil, softened 112g tahini 115g mashed avocado OR full-fat canned coconut milk 120g canned pumpkin 120g chopped or ground walnuts (depending on your preference) 120g cup pumpkin puree 120g raw, unsalted pecans 120g sunflower seeds 120g tahini 120ml MCT oil 120ml full-fat canned coconut milk 120ml vegetable broth 120ml warm water 120ml warm water or nondairy milk of choice 120ml water 128g coconut manna or nut butter of choice 128g natural peanut butter 12oz/340g cauliflower rice 140g broccoli florets 140g frozen berries of choice, thawed 14g ground flax 14g ground flax seeds 14g red onion, finely chopped 14g, plus 1/4 cup (28g) ground flax seed (divided) 150g thawed frozen broccoli 15g lightly packed chopped greens 15g raw macadamia nuts, soaked (see note) 160g chopped, frozen spinach 160g hemp hearts (hulled hemp seeds) 160g hulled hemp seeds 160g hulled hemp seeds (also called "hemp hearts") 166g lupini beans 170g brined lupini beans 170g cubed butternut squash 170g pumpkin puree 170g shredded zucchini 180ml water 18g chopped scallions, plus more for garnish 198-g package shirataki noodles 2 oz. vegan cream cheese 200g broccoli florets 200g cauliflower florets (try to make them uniform in size) 200g cubed summer squash or zucchini 200g hazelnuts 20g cooked shiitake mushrooms 20g nutritional yeast 20g psyllium husks 20g sliced bell peppers 20g sliced mushrooms 20g whole psyllium husk (or 1 tbsp plus 1 tsp psyllium husk powder) 20g whole psyllium husks 224g melted coconut manna 225g bag of shirataki noodles 225g thinly sliced green/white cabbage 227g package of vegan cream cheese 240g pumpkin purée 240ml vegetable broth 240ml water 250g lupini beans (weight is for beans only, after being drained) 25g cubed pumpkin 25g cucumber slices/cubes 25g dried coconut 28g 100% chocolate 28g coconut flour 28g coconut milk powder, divided 28g ground flax 28g ground flaxseeds 28g lupin flour 28g lupini flour or bean flour of choice 28g olives of choice, chopped (optional, if you really don't like olives) 28g pea protein powder OR soy/chickpea/lupini flour if you don't want to use protein powder 28g shredded non-dairy cheese (again, optional) 28g vanilla protein powder 28g vanilla protein powder (I used Vega Sport) 28g vanilla protein powder of choice (I used Vega Sport) 28g/about 10 sheets sushi nori 30g nutritional yeast 30g walnuts, crushed 340-g packages of frozen cauliflower rice (24oz/680g total) 340g frozen cauliflower rice 340g riced cauliflower 350ml coconut milk or other nondairy milk of choice 360ml cups water 400g block firm or extra firm tofu, cut into ½ inch cubes 40g hulled hemp seeds 42g coconut flour 450g/1lb sauerkraut 454g fresh pumpkin, cubed 454g fresh strawberries 45g fresh edamame 480ml vegetable broth 48g granulated sweetener 500g broccoli (two small to medium sized crowns), chopped into bite-size pieces 50g coconut flour 50g cooked broccoli/cauliflower/veggie of choice 50g dessicated coconut 567g can (9.9oz/280g dry weight) brined jackfruit, drained and rinsed 56g 100% cocoa dark chocolate 56g MCT oil 56g cocoa butter 56g cooked or raw beets 56g ground flax seed 56g tbsp vegan cream cheese 56g vegan butter spread 6 oz. vegan cream cheese 60 - 120g full fat canned coconut milk (see notes) 60 - 120ml hot sauce, depending on your taste 60g Thai red curry paste 60g coconut cream 60g loosely packed spinach (less if you aren't obsessed with spinach) 60g nutritional yeast 60g raw sunflower seeds 60g raw walnuts 60g sunflower seeds 60g tahini 60g toasted pecans 60g vegan cream cheese 60g walnuts, chopped 60ml coconut cream 60ml cup light miso 60ml hot water 60ml melted coconut oil 60ml olive oil 60ml vegan ranch dressing 60ml warm water 60ml water 60ml water or nondairy milk of choice 64g peanut butter 64g tahini 64g unsweetened peanut butter 65g raw cashews, soaked at least 1- 2 hours 65g raw macadamia nuts, soaked at least 1-2 hours 70g sliced shiitake mushrooms 720ml unsweetened non-dairy milk or water 720ml vegetable broth 75g coconut flour 75g cooked broccoli 75g red grapes, finely chopped 75g sliced tomato 7g loosely packed fresh mint leaves 8 tbsp peanut butter 8 tbsp vegan cream cheese 80g hemp hearts 80g hulled hemp seeds 80g hulled hemp seeds (also called hemp hearts) 80g leftover coconut pulp from making coconut milk OR shredded dried coconut 80ml full-fat canned coconut milk 80ml of the above Sauce 83g lupini beans, drained 84g ground flaxseed 84g soy flour or lupini bean flour 85g cauliflower rice, cooked 85g cooked cauliflower rice 90g raw pepitas 90ml unsweetened nondairy milk 90ml/96g peanut butter (I used a salted) 96g unsweetened almond butter Additional madras seasoning Beyond Sausage Brat links Brazil nuts Chinese Five Spice Chinese five-spice blend Cinnamon to sprinkle on top Coconut Dulce de Leche Deeply Rooted Meatless Healthy Starters in Zesty Italian Fresh black pepper Fresh parsley for garnish Garam Masala spice blend Garnishes of choice Italian seasoning Juice & zest of two limes Juice from one lime Juice of two lemons Korean red pepper flakes (gochugaru) Liquid stevia or Swerve to taste MCT oil OPTIONAL - 1/4 cup artichoke hearts OPTIONAL: 1 tbsp juniper berries & 2-3 bay leaves OPTIONAL: 1/4 cup OPTIONAL: 2 tbsp dried coconut for rolling them in OPTIONAL: chocolate discs/chips OPTIONAL: pinch of salt Optional garnish: crushed peanuts Parsley Pumpkin Spice or Five Spice Blend Rao's marinara sauce Red chili flakes Rolls Romaine lettuce boats for taco shells Soft Vegan Keto Sandwich Bread Sriracha Stevia to taste Sun Warrior vanilla protein powder Swerve Thai basil Thai red curry paste Vega Sport vanilla protein powder Zest of one lemon for garnish a sprinkling of micro greens about 1 cup ground flax seed about 150g macadamia nuts, soaked overnight (or for a half hour in near-boiling water) – use cashews if you don’t mind the extra carbs, and aren’t made of money! about 250g flaxseeds, ground (this yields around 2 cups once ground up) about 3 cups of riced cauliflower about 50g pecans about 5g freeze dried cranberries (for color, but totally optional), or 1/2 tsp each cinnamon and nutmeg about 60g coconut oil about 60g cream cheese about 60g dried coconut – unsweetened about a 1/4 cup total of shredded purple cabbage additional 1/4 cup hot water additional cinnamon additional freeze-dried raspberries additional grated ginger3 additional lime juice all spice allulose sweetener almond butter almond extract almond or hazelnut extract apple cider vinegar apple pie spice apple pie spice blend around ~250g of flax seeds, ground (note, this is about 2 cups after grinding!) avocado bag bag of kelp noodles baking powder baking soda balsamic vinaigrette batch of the above sauce batch of the above tofu bay leaf bay leaves beet root powder beetroot powder black olives black pepper and other desired herbs and spices black salt block block baked or fried tofu block tofu blueberries boiling water brewed black tea brewed coffee or nondairy milk of choice broccoli florets butter replacement or olive oil cacao butter cacao butter or coconut oil cacao nibs cacao powder can can full fat coconut milk can of Hearts of Palm can of full fat coconut milk can of young canned coconut milk canned pumpkin canned pumpkin puree cans black soy beans carrot carrots cashew butter cashew cream cashews cauliflower florets cayenne pepper cayenne powder celery chia seeds chia seeds or flax seeds (you can grind them if you'd like! I recommend this for the flax) chickpea flour chickpeas chili flakes chili paste chili powder chilled, salted vegan butter chimichurri chives chocolate keto cereal chocolate protein powder chopped chopped carrots chopped chives chopped fresh basil chopped fresh dill chopped fresh mint chopped fresh parsley chopped peanuts chopped pecans chopped pecans or walnuts chopped raw walnuts chopped red chopped red onion chopped scallion chopped scallions chopped scallions for garnish chopped sugar free chocolate chopped walnuts chopped walnuts or pecans, flaky sea salt or freeze dried apple pieces cinnamon cinnamon and ginger cinnamon or allspice cinnamon or pumpkin pie spice cocoa butter cocoa powder coconut butter coconut butter/manna or pretty much any nut butter coconut cream (see note above) coconut flour coconut manna coconut milk powder coconut oil coconut oil, softened collards container cracked black pepper cracked pepper cream cheese cream cheese of choice creamy unsweetened almond butter, room temperature crispbread pieces from this recipe crushed garlic crushed red pepper cubed OR 1 cup mashed cubed butternut squash cubed cucumber culinary lavender cumin cup cup/4 ounces of vegan cream cheese curry powder dark chocolate dash of coconut aminos dash of sriracha dehydrated apples dehydrated onion desired seasoning diced red onion dijon mustard distilled water dried coconut dried coconut flakes or shreds dried dill dried ground sage dried marjoram dried minced onion dried oregano dried oregano or Italian seasoning dried parsley dried rosemary dried thyme drops liquid stevia drops of liquid stevia each vanilla and almond extracts eggplant enchilada sauce erythritol or sweetener of your choice extra virgin olive oil extra virgin olive oil, divided extra-firm tofu fillings of choice filtered water fine sea salt finely ground almond flour finely ground pecans finely minced garlic finely shredded green cabbage flax egg flax eggs flax seed flax seeds flaxseeds food dye freeze dried apples freeze dried blueberries freeze dried raspberries freeze dried strawberries freeze fried blueberries fresh baby spinach leaves fresh basil fresh basil to garnish fresh chopped parsley fresh dill fresh dill and vegan sour cream for a garnish fresh grated garlic fresh grated ginger fresh ground black pepper fresh ground pepper fresh lime juice fresh parsley fresh spinach frozen broccoli frozen cup peas and carrots frozen riced cauliflower frozen spinach full fat coconut milk full-fat canned coconut milk OR 1 tbsp powdered coconut milk garlic garlic clove garlic cloves garlic pepper garlic powder garlic, minced gingerbread spice blend glucomannan powder gluten-free Carbonaut white bread golden granulated sweetener granulated garlic granulated sugar substitute granulated sugar-free sweetener granulated sweetener grated fresh ginger grated ginger grated zest of 1 lime green onions ground allspice ground black pepper ground black pepper, paprika and fresh parsley ground chia seeds ground cinnamon ground cloves ground coriander ground cumin ground dried rosemary ground flax ground flax seed ground flax seeds ground flaxseed ground ginger ground nutmeg ground or fresh grated ginger ground powdered ginger or 1 tbsp fresh grated ginger ground sage ground turmeric handful of baby spinach handful of sprouts handfuls hass avocado heirloom tomatoes hemp seeds herbes de Provence herbs de Provence hot sauce hot water hulled hulled hemp hearts hulled hemp seeds hulled hemp seeds (hemp hearts) hulled hemp seeds OR ½ cup coconut manna hulled hempseeds ish drops of liquid stevia (or more, to taste) juice and zest of 1 lime kalamata olives kale kelp flakes keto chocolate chips large large Roma tomatoes large spaghetti squash large stalks lemon juice lemon zest lime lime juice liquid stevia liquid stevia or sweetener of choice liquid stevia to taste liquid sweetener loose cup low-carb gochujang low-sodium tamari low-sugar tomato sauce lupin flour maca powder macadamia nuts macadamia nuts or cashews madras curry powder madras powder marinara sauce matcha powder medium Hass avocado medium carrot medium leek medium sized white onion medium zucchini melted cacao butter OR 2 tbsp vegan cream cheese melted coconut oil melted sugar-free chocolate for drizzling mexican oregano minced garlic minced or crushed garlic mint extract miso miso (use chickpea miso for a soy-free gochujang) mixed mushrooms mustard mustard seeds non-dairy milk (I use Ripple pea milk), at room temperature non-dairy milk of choice non-dairy milk of choice (or water) nondairy butter substitute nondairy cream cheese nondairy milk nondairy milk of choice nondairy milk of choice OR ~2 cups nondairy milk plus 1 tsp vinegar nori sheets nutmeg nutritional yeast nutritional yeast to serve of Thai red curry paste of an avocado of chopped sun dried tomatoes and/or chopped olives of cinnamon of garlic of garlic OR 1 tsp fresh grated ginger of garlic powder of ground black pepper of hearts of palm of minced garlic of pepper and black salt of red pepper flakes of salt of soy sauce/tamari/liquid aminos of sun dried tomatoes of tahini of the above sauce of vegetable stock or broth of veggie broth of water olive oil olive oil for frying olive or coconut oil onion powder optional everything bagel blend or sesame seeds for garnish optional sesame seeds for garnish optional shredded carrots, sesame seeds, chopped scallions, additional pepper flakes and/or cilantro for garnish optional: extracts, stevia or food coloring optional: sweetener of choice oz/ g grated zucchini or summer squash package package extra firm tofu package extra firm tofu, drained and pressed package kelp noodles package of kelp noodles package shirataki macaroni package shirataki noodles packages packages frozen cauliflower rice packages of shirataki macaroni packed cup packet Pique Hibiscus Beauty Elixir in 8oz packets cordyceps coffee paprika pea milk or other nondairy milk of choice peanut butter peanut butter of choice pecans pepitas pepitas (hulled pumpkin seeds) pepitas (shelled pumpkin seeds) pepper peppermint extract pistachios, roasted & salted pitted kalamata olives poppy seeds portabella mushroom caps poultry herb blend of choice poultry seasoning blend or seasoning of choice powdered ginger powdered sweetener prepared mustard psyllium husk psyllium husk fiber psyllium husk powder psyllium husk soaked in 1/2 cup water psyllium husks pumpkin pie spice pumpkin pie spice blend pumpkin puree pumpkin seeds pumpkin spice blend pumpkin spice mix pumpkin spice seasoning pureed pumpkin raw cashews raw hemp hearts raw macadamia nut halves raw pecans raw sunflower seeds raw walnuts raw walnuts, chopped recipe vegan keto fathead pizza crust or crust of choice red pepper flakes red pepper flakes and smoked paprika for garnish red pepper flakes to taste red wine rice wine vinegar riced cauliflower roasted garlic roasted pepitas/pumpkin seeds room-temp vegan butter substitute or olive oil roughly chopped cauliflower roughly chopped raw parsley rounded tsp rum extract sage salsa salsa of choice salt salt & pepper to taste salt and pepper salt and pepper to taste salt to taste salt, divided salted peanut butter sauerkraut sausage spice blend of choice scallion scallion stalk scallions scant tsp baking soda scoop scoops sea salt sea salt for garnish seaweed flakes serving serving of faux feta or 1/6 block servings sesame oil sesame seeds sesame seeds and green onion to garnish shallot shelf-stable tofu shiritaki noodles shredded Brussels sprouts shredded beets shredded cabbage shredded carrots shredded green cabbage shredded red cabbage shredded/grated zucchini silken tofu sliced carrots sliced chives sliced green onions sliced leek sliced pepper sliced red slivered almonds small bell pepper small carrot small celery root small cooked & peeled beet small eggplant small head romaine lettuce small onion small pepper of choice small tomato small yellow, orange or red bell pepper small zucchini smoked paprika smoked salt smoked sea salt softened coconut oil or vegan butter softened vegan buttery spread softened vegan cream cheese soy sauce spices or herbs of choice spirulina sprinkles sprouted tofu sriracha or chili paste sriracha/chili paste/vegan kimchi paste stalks of green onion stalks scallions stevia stevia or sweetener of choice strawberries sugar free chocolate sugar-free dark chocolate sugar-free gochujang sugar-free jam or cranberry sauce sugar-free maple syrup sugar-free salted peanut butter sugar-free, dairy-free white chocolate chips sun-dried tomatoes sunflour sunflower seed butter sunflower seeds sweetener sweetener to taste taco sauce or hot sauce taco seasoning taco seasoning of choice tahini tahini or almond butter tahini sauce tamari tamari or coconut aminos tamari or liquid aminos tamari/soy sauce/liquid aminos tempeh thinly sliced scallions tikka masala spice blend tiny pinch of salt tiny pinch salt toasted sesame seeds tomato paste tomato puree turmeric turmeric powder unflavored pea protein unseasoned rice wine vinegar unsweetened almond butter unsweetened almond milk unsweetened almond milk, or non-dairy milk of choice unsweetened apple sauce unsweetened applesauce unsweetened baking chocolate unsweetened coconut flakes unsweetened coconut milk or other nondairy milk of choice unsweetened coconut milk or preferred non-dairy milk unsweetened coconut yogurt unsweetened creamy almond butter unsweetened non-dairy milk (I used Ripple for the extra protein) unsweetened nondairy milk unsweetened peanut butter unsweetened, dried coconut unsweetened, salted peanut butter vanilla vanilla extract vanilla extract/essence vanilla protein powder vegan butter vegan butter substitute vegan buttery spread vegan cheese of choice vegan cheese substitute vegan cream cheese vegan feta of choice vegan keto white chocolate vegan mayo vegan pesto vegan ricotta vegan white chocolate vegetable broth vegetable broth or stock vegetable stock veggie broth veggie stock vinegar warm (not hot) water warm water water water or non-dairy milk water or non-dairy milk of choice water or non-milk of choice water or nondairy milk water or nondairy milk of choice water, plus a bit more for soaking watermelon weet peppers white wine vinegar whole cloves whole psyllium husk whole psyllium husks x8" baking dish yogurt of choice za'atar or seasoning of choice zucchini noodles ~10g chopped extra dark chocolate ~140g shredded cabbage ~1L vegetable broth ~225g sliced mushrooms ~280g chopped, de-stemmed kale ~30 billion bacteria worth of probiotics ~340g cauliflower rice ~340g chopped, raw kale ~4 cups ~8oz/225g tofu ¹⁄3 cup