Vegan Keto Thanksgiving 2018: What I’m Eating in a Meal

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Hi guys, happy Thanksgiving! I haven’t done a “what I eat in a day” post in a long time and figured that this was a good opportunity to share what I’m making for my vegan keto Thanksgiving celebration this Thursday. 

We’re doing a super small meal this year, so I’m not going too crazy and am just sticking to pretty simple recipes from my cookbook and my vegan keto Thanksgiving ebook. I also want to enjoy the holiday and not stress out, so I’m not going to be tracking – I’m just going to be making sure I stick to low carb/keto-friendly choices and just eat to satiety.

If you want a little more inspiration, I also tagged all the Thanksgiving-y recipes that were already on the blog, so you can see those all here.

Dill and Garlic Roasted Kohlrabi

For about 10 months out of the year, I forget about kohlrabi. But sometime in October, it starts appearing in my farm share and I suddenly remember how awesome this veggie is. It looks super intimidating, but it’s actually really easy to work with! I just cut off any stalks and the skin, and then treat it like a potato (but, a potato that needs way more time to cook).

I’ve never been a huge fan of radishes as a stand-in for potatoes. Don’t get me wrong, I like roasted radishes. Just…as radishes. Roasted kohlrabi really hits the spot for me! I posted this super simple recipe on instagram earlier today and will definitely be making it on Thursday! The following is for 4 servings:

  • 1 lb (~450g) cubed kohlrabi
  • 2 tbsp olive oil
  • 2 tsp crushed garlic
  • ~1/4 cup fresh dill, chopped
  • salt and pepper to taste
  • Roast for 55 minutes at 375°F (190°C)

Nutrition for one serving: 92 calories | 6.9g fat | 2g protein | 3.2g net carbs



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Brussels Sprouts w/Mushrooms & Walnuts

This recipe is in my Vegan Keto Thanksgiving ebook, and it’s one I eat all the time. It’s pretty easy and tasty and starts one of my favorite veggies – brussels sprouts.

Nutrition for one serving:  146 calories | 11.9g fat | 4.6g protein | 4.3gnet carbs

Rosemary Seed Bread

This is basically the seed bread in my cookbook (I love this recipe and make it SO OFTEN) with 2 tbsp of rosemary added in (as was suggested on instagram!). I also added 2 tsp of crushed garlic for a little extra flavor. I’ve got a few other bread recipes here on the blog if you don’t want to use this recipe but still want something bread-like.

I’ll be adding in a tbsp of vegan butter to this, which just adds 100 calories of fat (9g fat | 0 protein | 0 carbs) to the numbers below!

Nutrition info for one serving: 192 calories | 14.7g fat | 10.5g protein | 2.5g net carbs

Pumpkin Miso Soup

I really, really like this soup and didn’t want to pass up an opportunity to make it again. I’ll probably add a package of shirataki noodles to the base recipe to make it a bit more filling, but that’s about the only change.

Low Carb Vegan Pumpkin Miso Soup | - This light fall and winter soup is easy to make, rich in vitamins and minerals and is a perfect accompaniment to a chilly day.

Nutrition info for one serving: 132 calories | 10.7g fat | 4.7g protein | 5g net carbs

Mini Pecan Tarts

This is another recipe from my Thanksgiving ebook, and it was also sent out in the most recent newsletter (so be sure to check your inbox!). I loooove making these little tarts. They’re so tasty and pretty reasonable at 1.4g net carbs each. A similar recipe on the blog are these mini pecan swirl cookies. A serving is one little tart, so I’ll likely have a few…it’s a holiday!

Nutrition info for one serving: 53 calories | 4.1g ft | 1.2g protein | 1.4g net carbs


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