Vegan Keto Lunch Recipes

If you’re a vegan on the keto diet, one of the big questions of your day will probably be what you should eat for lunch. There are plenty of choices, from salads, to vegetable based pastas that you can eat at home or take with you to work. Lunch time meals should be easy to assemble, easy to take with you on the go, and not as light as a snack but not too dense or lethargy inducing. With that said, here are some vegan keto lunch recipes that will blow you away.

One great vegan keto lunch recipe is an avocado arugula salad. Salads are great lunch dishes that won’t leave you with a heavy feeling and are easy to take on the go with you. Generally, 5 oz of chopped arugula and 2 firm avocados will be the base of the salad. You can then add in your choice of either 1 pint of chopped baby tomatoes, or a sliced cucumber. Finally, use a diced red onion or chopped scallions to add some sharp flavor. If you need a dressing, squeeze some fresh lemon over the salad, or top with coconut oil and chopped almonds.

Another great and easy vegan keto lunch recipe is tomato olive spaghetti squash. To prepare it, cook the spaghetti squash in the oven, removing the seeds and guts for later use. Usually you can bake squash for an hour at 400F. Once done, saute 1/3 cup of diced onions and 1 can of black olives (or any other olive you desire) in 3 tbs of olive oil for 4 minutes. After that, add 4 minced cloves of garlic and stir constantly for 2 more minutes without letting the garlic brown. Add 2 cups of diced tomatoes (or mushrooms) and stir till evenly distributed. Next, add the cooked spaghetti squash and toss until everything is mixed together evenly. Let cool and serve, or package it up to take with you for your lunch break. Add your choice of herbs and nuts for a delicious topping.

While on the topic of spaghetti squash, what’s lunch without ramen noodles. With some ingenuity and creativity, you can replicate a vegan and keto friendly version of this classic lunchtime dish. Prepare the spaghetti squash as described above, though feel free to spritz a small amount of soy sauce on the squash as it bakes. For a ramen broth that won’t break a vegan or keto diet, you’ll need about 8 cups of vegetable broth. Boil about 1 ounce of dried shiitake mushrooms in the vegetable broth for an hour, but you can simmer it for up to 24 hours depending on your desired taste. Remove the mushrooms from the broth and chop them up for usage as a topping.

When you need some ramen broth, return the vegetable broth to a simmer and add 1 tbs of mirin and 1 tbs of white miso for added flavor. Dish up as much broth as desired, and add the spaghetti squash with the diced mushrooms. You can also top with hard cooked vegan eggless eggs, onions, garlic, or any other vegetable that you think would go well. You can also use shirataki noodles as a substitute for spaghetti squash if that’s out of season in your area.