Are you looking for some delicious and healthy keto vegetarian recipes? If so, you have come to the right place! In this blog post, we will share with you 30 of the best easy keto vegetarian recipes. These recipes are perfect for anyone who is looking to follow a healthy and nutritious diet. So, whether you are a vegan or someone who just wants to cut down on meat, these recipes are sure to please.
1: Keto Vegetarian Chili
Ingredients:
-One can of black beans, drained and rinsed
-One can of diced tomatoes
-One small onion, diced
-One green bell pepper, diced
-One tablespoon of olive oil
-One tablespoon of chili powder
-One teaspoon of cumin
-Salt and pepper to taste
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and diced tomatoes. Cook until the vegetables are soft. Add the black beans, chili powder, cumin, salt, and pepper. Stir until everything is combined.
Bring the chili to a simmer and cook for about 15 minutes. Serve with shredded cheese and sour cream (if desired).
2: Keto Vegetarian Quiche
Ingredients:
-One pre-made pie crust (homemade or store-bought)
-One block of firm tofu, drained
-One small onion, diced
-One cup of spinach, chopped
-½ cup of shredded cheese
Instructions:
Preheat your oven to 350 degrees. In a large bowl, crumble the tofu and mix it with the onion, spinach, and cheese. Pour the mixture into the pie crust. Bake for 30-35 minutes, or until the quiche is firm and golden brown. Let cool for a few minutes before serving.
3: Keto Vegetarian Zucchini Noodles
Ingredients:
-One large zucchini, spiralized
-One tablespoon of olive oil
-One garlic clove, minced
-Salt and pepper to taste
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for a minute, or until fragrant. Add the zucchini noodles and cook for about five minutes, or until they are slightly softened. Season with salt and pepper to taste. Serve as is or with your favorite sauce.
4: Low-Carb Cauliflower Mac and Cheese
Ingredients:
-One head of cauliflower, cut into small florets
-One tablespoon of butter
-One garlic clove, minced
-One cup of shredded cheese
Instructions:
Bring a large pot of water to a boil and add the cauliflower. Cook for five minutes, or until slightly softened. Drain the cauliflower and return it to the pot. Add the butter, garlic, and cheese. Stir until everything is combined and the cheese is melted. Serve immediately.
5: Keto Vegetarian Eggplant Parmesan
Ingredients:
-One large eggplant, sliced into ½-inch thick rounds
-One cup of Italian-seasoned bread crumbs
-½ cup of shredded cheese
-One tablespoon of olive oil
Instructions:
Preheat your oven to 400 degrees. In a large bowl, mix together the bread crumbs, cheese, and olive oil. Dip each eggplant round in the mixture, making sure to coat it evenly. Place the eggplant on a baking sheet and bake for 20-25 minutes, or until golden brown. Serve with marinara sauce and shredded cheese.
6: Keto Vegetarian Stuffed Peppers
Ingredients:
– 4 large bell peppers, any color
– 1 tablespoon olive oil
– 1 cup diced onion
– 3 cloves minced garlic
– 1 cup diced mushrooms
– 1 zucchini, diced
– 1/2 cup tomato sauce
– 1 teaspoon of Italian seasoning
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut the tops off of the bell peppers, remove the seeds and ribs, and dice the tops.
3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, zucchini, and bell pepper tops. Cook and stir until vegetables are tender about 5 minutes.
4. Stir in tomato sauce and Italian seasoning. Cook for 2 minutes.
5. Remove from heat and stir in Parmesan cheese and parsley. Season with salt and black pepper.
6. Spoon the mixture into the bell peppers.
7. Place bell peppers in a baking dish and bake for 20 minutes, or until tender.
7: Keto Vegetarian Broccoli and Cheese Casserole
Ingredients:
-One head of broccoli, cut into small florets
-One cup of shredded cheese
-One can of cream of mushroom soup
Instructions:
Preheat your oven to 350 degrees. In a large bowl, mix together the broccoli, cheese, and cream of mushroom soup. Pour the mixture into a baking dish and bake for 20-25 minutes, or until the broccoli is tender and the cheese is melted and bubbly. Serve immediately.
8: Keto Vegetarian Cauliflower Rice
Ingredients:
-One head of cauliflower, grated
-One tablespoon of olive oil
-One garlic clove, minced
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for a minute, or until fragrant. Add the cauliflower and cook for about five minutes, or until it is slightly softened. Serve as is or with your favorite sauce.
9: Keto Vegetarian Mushroom Risotto
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound of mushrooms, sliced
– 3 tablespoons of butter
– 1/2 cup Parmesan cheese, grated
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until browned, about 10 minutes.
4. Add the butter and cheese and stir until melted. Season with salt and pepper to taste.
10: Keto Vegetarian Zucchini Lasagna
Ingredients:
-One large zucchini, sliced into thin rounds
-One cup of marinara sauce
-One cup of ricotta cheese
-One egg, beaten
-½ cup of grated Parmesan cheese
Instructions:
Preheat your oven to 375 degrees. In a large bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
Spread a layer of marinara sauce on the bottom of a baking dish. Top with a layer of zucchini rounds, followed by a layer of the ricotta mixture. Repeat the layers until all of the ingredients are used up. Bake for 20-25 minutes, or until the lasagna is golden brown and bubbly.
11: Keto Vegetarian Cabbage Rolls
Ingredients:
– 1 head of cabbage
– 1 block of firm tofu, drained
– 1/2 cup cooked rice
– 2 tablespoons olive oil
– 1/4 teaspoon salt
Instructions:
1. Preheat the oven to 375 degrees.
2. Remove the core from the cabbage and carefully peel off the leaves, being careful not to tear them.
3. In a bowl, combine the tofu, rice, and olive oil. Season with salt and mix well.
4. Place about 1/4 cup of the mixture in the center of each cabbage leaf.
5. Fold the sides of the leaf over the filling, then roll up from the bottom to enclose the filling completely.
6. Place the cabbage rolls, seam side down, in a baking dish.
7. Bake for 25 minutes, or until the cabbage is tender.
12: Keto Vegetarian Spaghetti squash
Ingredients:
-1 spaghetti squash
-1 cup shredded mozzarella cheese
-1/4 cup grated Parmesan cheese
-1/2 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup marinara sauce
-8 basil leaves, chopped
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side up on a baking sheet and bake for 30 minutes.
4. Remove the squash from the oven and let cool for 5 minutes.
5. Using a fork, scrape out the spaghetti squash strands into a bowl.
6. Add the mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper and mix well.
7. Divide the mixture evenly among the squash halves.
8. Top with marinara sauce and chopped basil leaves and bake for an additional 10 minutes.
13: Spinach Artichoke Stuffed Peppers
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked spinach
– 1/2 cup canned artichoke hearts, drained and chopped
– 1/4 cup shredded mozzarella cheese
– 2 tablespoons grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon of Italian seasoning
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut the tops off of the bell peppers and remove the seeds and ribs.
3. In a bowl, mix together the spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper.
4. Stuff the mixture into the bell peppers.
5. Place the bell peppers in a baking dish and bake for 20 minutes, or until the peppers are tender.
14: Vegan French Onion Soup
Ingredients:
– 1 large onion, thinly sliced
– 1 tbsp. olive oil
– 4 cups of vegetable broth
– 1 tsp. thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 10 minutes.
2. Add the broth and thyme and bring to a simmer. Season with salt and pepper to taste.
3. Let the soup cook for 10 minutes to allow the flavors to meld. Serve hot, topped with croutons or cheese if desired.
15: Keto Vegetarian Zucchini “Noodles” with Tomato Sauce
Ingredients:
-One large zucchini, spiralized or thinly sliced
-One cup of marinara sauce
Instructions:
In a large pot, cook the zucchini noodles in boiling water for 15 minutes, or until they are tender. Drain the noodles and return them to the pot. Add the marinara sauce and stir until everything is evenly mixed. Serve with shredded cheese and sour cream (if desired).
16: Vegetarian Keto Club Salad
Ingredients:
– 1 head of lettuce, chopped
– 1 tomato, diced
– 1/2 cucumber, diced
– 1/4 red onion, diced
– 1 avocado, diced
– 1/2 cup cheddar cheese, shredded
– 1/4 cup bacon bits
– 1/2 cup ranch dressing
Instructions:
1. In a large bowl, combine the lettuce, tomato, cucumber, red onion, avocado, and cheese.
2. Add the bacon bits and ranch dressing, and toss to combine.
17: Cheesy Garlic Roasted Asparagus
Ingredients:
-One bunch of asparagus, trimmed
-One cup of shredded cheese
-One tablespoon of chili powder
Instructions:
Preheat your oven to 375 degrees. In a large pot, cook the asparagus in boiling water for 15 minutes, or until it is tender. Drain the asparagus and return it to the pot.
Add the shredded cheese and chili powder, and stir until everything is evenly mixed. Spread the mixture into a baking dish and bake for 20-25 minutes, or until the asparagus is golden brown and bubbly. Serve immediately.
18: Keto Vegetarian Broccoli “Cheese” Soup
This comforting soup is made with just a few simple ingredients and comes together in under 30 minutes! It’s the perfect meal for a busy weeknight or when you’re craving something warm and cheesy.
Ingredients:
-Broccoli florets
-Cauliflower florets
-Shredded cheddar cheese
-Heavy cream
-Butter
-Salt
-Pepper
Instructions:
In a large pot, melt the butter over medium heat. Add the broccoli and cauliflower and cook for about five minutes, until they start to soften. Add the shredded cheese and cream and let it all simmer until heated through. Season with salt and pepper to taste. Serve hot with some extra shredded cheese on top.
19: Vegetarian Mini Bell Pepper Nachos
These nachos are a fun and easy way to get your veggies in! They’re perfect for a light lunch or snack and can be made ahead of time and stored in the fridge for later.
Ingredients:
-Mini bell peppers
-Shredded cheddar cheese
-Sour cream
-Pico de gallo
-Guacamole
Instructions:
Preheat the oven to 350 degrees. Cut the mini bell peppers in half and remove the seeds. Spread them out on a baking sheet and top with shredded cheese. Bake for about 15 minutes, until the cheese is melted and bubbly. Serve with sour cream, pico de gallo, and guacamole.
20: Low-Carb Mexican Cauliflower Rice
This cauliflower rice is a delicious and healthy alternative to traditional rice. It’s perfect for a Mexican-inspired meal and can be made in just a few minutes.
Ingredients:
-Cauliflower florets
-Butter
-Garlic cloves
-Salt
-Chili powder
-Cumin
-Shredded cheddar cheese
Instructions:
In a food processor, pulse the cauliflower florets until they’re finely chopped. Melt the butter in a large skillet over medium heat. Add the garlic and cauliflower and cook for about five minutes, until the cauliflower is soft. Stir in the salt, chili powder, and cumin. Let it all cook for another minute. Stir in the shredded cheese and serve.
21: Low-Carb Vegetable Soup
This soup is packed with veggies and is a great way to get your daily dose of nutrients. It’s quick and easy to make and can be made ahead of time and stored in the fridge for later.
Ingredients:
-Carrots
-Celery
-Onion
-Garlic cloves
-Tomatoes
-Green beans
-Zucchini
-Salt
-Pepper
-Oregano
Instructions:
In a large pot, sauté the garlic and onion in some olive oil over medium heat. Add the carrots, celery, and tomatoes, and let it all cook for about five minutes. Stir in the green beans, zucchini, and some water. Season with salt, pepper, and oregano. Let the soup simmer until all of the vegetables are soft. Serve hot.
22: Vegetarian Keto Pizza
Ingredients:
– 1 cauliflower, grated
– 1/4 cup mozzarella cheese, shredded
– 1/4 cup Parmesan cheese, shredded
– 1 egg, beaten
– 1 tsp Italian seasoning
– 1/2 tsp garlic powder
Instructions:
1. Preheat oven to 450F.
2. In a large bowl, mix together all of the ingredients until well combined.
3. Place the mixture onto a baking sheet lined with parchment paper. Use your hands to press it out into a thin, round pizza shape.
4. Bake for 12-15 minutes, or until the crust is golden brown and crispy.
23: Vegan Sesame Tofu and Eggplant
This dish is a delicious and healthy vegan alternative to traditional Chinese takeout. It’s quick and easy to make and can be served over rice or noodles.
Ingredients:
-Tofu
-Eggplant
-Green beans
-Garlic cloves
-Ginger
-Soy sauce
-Rice vinegar
-Sesame oil
-Chili paste
-Cornstarch
Instructions:
Press the tofu to remove excess moisture. Cut it into cubes and set it aside. Cut the eggplant into small pieces and set it aside. In a large skillet, sauté the garlic and ginger in some oil over medium heat. Add the tofu, eggplant, green beans, and chili paste. Stir in soy sauce, rice vinegar, sesame oil, and cornstarch. Let it all cook until the vegetables are soft and the sauce is thickened.
24: Vegan Quinoa Burrito Bowls
These burrito bowls are a delicious and healthy vegan alternative to traditional burritos. They’re packed with nutrients and can be made ahead of time and stored in the fridge for later.
Ingredients:
-Cooked quinoa
-Black beans
-Corn
-Shredded lettuce
-Diced tomatoes
-Avocado
-Cilantro
-Lime juice
-Salt
-Chili powder
Instructions:
In a large bowl, mix together the cooked quinoa, black beans, corn, shredded lettuce, diced tomatoes, and avocado. Stir in the cilantro, lime juice, salt, and chili powder. Divide into four bowls and serve.
25: Roasted Cauliflower Tacos
These tacos are a delicious and healthy vegan alternative to traditional tacos. They’re quick and easy to make and can be served with rice or beans.
Ingredients:
-Cauliflower florets
-Olive oil
-Salt
-Pepper
-Chili powder
-Cumin
-Garlic powder
-Tortillas
-Shredded lettuce
-Diced tomatoes
-Avocado
-Cilantro
-Lime juice
Instructions:
Preheat the oven to 400 degrees. In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, chili powder, cumin, and garlic powder. Spread the cauliflower on a baking sheet and roast for about 25 minutes, until it’s tender and golden brown. Warm the tortillas in the oven for a few minutes. Assemble the tacos with shredded lettuce, diced tomatoes, avocado, roasted cauliflower, and cilantro. Drizzle with lime juice and serve.
26: Spaghetti Squash Pad Thai
This dish is a delicious and healthy vegan alternative to traditional pad thai. It’s quick and easy to make and can be served with rice or noodles.
Ingredients:
-Spaghetti squash
-Olive
27: Vegetarian Red Coconut Curry
This curry is a delicious and healthy vegan alternative to traditional Thai curries. It’s quick and easy to make and can be served with rice or noodles.
Ingredients:
-Red curry paste
-Coconut milk
-Vegetables of your choice
Instructions:
In a large pot or wok, heat the curry paste in some oil over medium heat. Stir in the coconut milk and vegetables of your choice. Let it all cook until the vegetables are soft.
28: Vegan Keto Porridge
This Porridge is a delicious and healthy vegan alternative to traditional oatmeal. It’s quick and easy to make and can be served with fruit or nuts.
Ingredients:
-Coconut milk
-Chia seeds
-Shredded coconut
-Maple syrup
Instructions:
In a large pot, bring the coconut milk to a boil. Stir in the chia seeds, shredded coconut, and maple syrup. Let it all cook for about five minutes until it’s thick and creamy.
29: Vegan Keto Broccoli Salad
This salad is a delicious and healthy vegan alternative to traditional broccoli salads. It’s quick and easy to make and can be served with a variety of toppings.
Ingredients:
-Broccoli florets
-Olive oil
-Salt
-Pepper
-Lemon juice
-Shredded cheese
-Bacon bits
Instructions:
In a large bowl, toss the broccoli florets with olive oil, salt, and pepper. Stir in the lemon juice, shredded cheese, and bacon bits. Divide into four bowls and serve.
30: Air Fryer Brussels Sprouts
The air fryer brussels sprouts are a healthy and delicious side dish! They’re perfect for a keto diet, and they’re so easy to make. Just toss them in the air fryer with some olive oil and sea salt, and you’re good to go.
If you’re looking for an easy way to make Brussels sprouts that are both healthy and delicious, then you need to try this air fryer recipe. These Brussels sprouts come out perfectly crispy on the outside and tender on the inside. And they’re so easy to make! Just toss them in the air fryer with some olive oil and sea salt, and you’re good to go.
Final Thoughts
These are just some of the delicious and easy keto vegetarian recipes that you can make at home. With a little bit of creativity, you can easily turn these recipes into something that meat-eaters will love as well. So, if you’re looking for a way to stick to your keto diet and eat delicious food, then give these recipes a try.
