3 Vegan Low Carb / Keto Recipes (LCHF)

It was requested that I do another low carb recipe post. It’s been a few months but I did a gourmet 4 Vegan Low Carb Recipes post. Definitely check that out!

I dug around a lot on pinterest looking for some good stuff to make. I got totally sucked in! I have a handful of low carb recipes I want to make so look forward to future posts. Why am I so pumped about veggies? I don’t know but I am.

I got really sucked into keto youtube videos. I’m not sure if it’s realistic to do a vegan ketogenic diet but these recipes would be great veggie options for traditional keto dieters. And great low carb recipes for everyone avoiding starchy carbs.

Vegan Pico Stuffed Avocado
Shut the front door! Oh my god. Fresh flipping food. I’m telling you I’m pumped. I took one bite and was like YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS. <— in Oprah singing voice. Sprinkle some of the lemon-pico liquid over the top of the avocado and little dash of salt. I can not get over how good these were and it’s not like I’ve never eating pico with an avocado before. I guess it was just long over due <3

This made 2 servings. The calories and marcos are based on the weight of the exact ingredients used.

1 serving: 235 calories, 20.4g fat, .2g protein, 15.2g carbs (9.3g fiber/ 5.9 net carbs)

2 med size avocado, 1 roma tomato, tiny amount of onion, small amount of bell pepper, cilantro, 1/3 of lemon, jalapeno optional

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  • Chop tomatoes. I removed the seeds but that’s optional. Chop onions, bell pepper and cilantro. Mix tomatoes with those veggies.
  • Slice 1/3rd of a lemon and squeeze juice over the veggies. Add a sprinkle of salt and mix everything well.
  • Cut avocados in half and remove pit. Stuff with pico filling. Add any left over juices and a sprinkle of salt over the avocado. ENJOY
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    Vegan Cauliflower Rice Stuffed Bell Peppers
    Dude, I can’t believe cauliflower rice is just a standard in the freezer section. I’m relatively new to frozen veggies and I couldn’t say more positive things about it. You save money because veggies never go bad. You save time because veggies are already prepped. And you save mental energy because one bag is a serving. There’s nothing to think about. And!!! It’s a great way to kind of stay organized. Buy 7 bags of something and move on with the week. Frozen veggies have been my game changer.

    This made 2 servings. The calories and marcos are based on the weight of the exact ingredients used.

    1 serving: 194 calories, 9.8g fat, 6.3g protein, 22.3g carbs (7.7g fiber/ 14g net carbs)

    1 bag frozen cauliflower rice (mine had onions and peas, you could also make some from scratch), 2 bell peppers, oil, salt, spices of choice (like onion, garlic powder. I used chipotle powder), 1 slice vegan cheese

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  • My frozen bag of cauliflower was a steamer bag so I microwaved for 6 minutes
  • Pour cooked cauliflower rice in a bowl and mix with as much oil, salt and spices as you’d like
  • Cut bell peppers in half and remove seeds. Stuff with cauliflower rice.
  • Bake at 375 for about 40 minutes. Longer if you like super soft bell pepper or shorter if you like crispy bell pepper.
  • After 40 minutes put vegan cheese on top. I cut 1 slice into 4 and divided it between all of the peppers. Broil peppers until vegan cheese melts (5 minutes or less). Be careful not to burn bell peppers. ENJOY
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    Vegan Crispy Baked Zucchini Chips
    Before you go laughing yourself off the page it’s worth noting that I used a tiny zucchini which yielded miniature chips. We went to the store wicked late last night which was amazing in a million different ways. Let me tell you. #1. it was night time so it was not hot as hell out! It felt amazing not driving though the heat. AMAZING #2. all the other stores were closed so I wasn’t able to drive to 6 different stores looking for the perfect colored sprinkles or whatever. Less stores is nice. #3. less people at the store and in the parking lot! The downside is that Aldi wasn’t open so we paid a little more but overall it was such a chill store adventure. Usually I’m in a rush to get it over with while simultaneously dragging it out with the paradox of choice.

    These took 2 hours to make. Sad face. No good but on the up side it’s a super hands off process. You’re just waiting the clock out. Do not buy tiny zucchini. These shrink to maybe a quarter of their starting size. ha ha ha I knew that would happen and I debated if I should even take the time to make these. Super glad I made these. The flavor was sooo good. I couldn’t put my finger on it. The flavor may be like sweet potato chips that you buy from the store. These were heaven when dipped in my Vegan Low Carb Ranch Dip. Tastes like sour cream and onion chips!

    I have no idea what the calories or fat count is because I used spray oil. How do you quantify spray oil, really?!

    100 g raw zucchini: 17 calories, .3g fat, 1.2g protein, 3.1g carbs (1g fiber/ 2.1g net carbs)

    zucchini, spray oil (or dip oil with a brush), salt

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  • Cut zucchini into even slices. I used 3mm blade on my cheap mandolin.
  • Pat all the slices with a paper towel on both sides. Do not skip this step.
  • Place zucchini on a baking sheet with parchment paper. Spray with oil or brush oil lightly over the top. Sprinkle a very light amount of salt.
  • Bake at 225 degrees for 2 hours. Flip chips after an hour. This is low and slow.
  • Keep an eye on these. If they’re not crispy then they’re not done. At least 2 hours! Remove any that are crispy so they don’t burn while semi-soft ones bake longer.
  • Once crispy remove from oven. ENJOY
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    Inspired by The Fit Housewife