The Vegan Ketogenic Diet Cookbook: 75 Satisfying High Fat, Low Carb, Dairy Free Recipes


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Boost health and wellness with the power of vegan and keto―together

A vegan-friendly ketogenic diet is possible―and delicious. In your hands you hold the complete guide to eating meals that are free from animal products but still contain the right high-fat and low-carb nutritional content for achieving ketosis (changing the way your body burns fuel, to aid with health and weight loss).

The Vegan Ketogenic Diet Cookbook teaches you how to get started and stay motivated, with step-by-step recipes that focus on nuts, seeds, and low-glycemic fruits and vegetables. Featuring everything from breakfast to desserts, this cookbook offers plenty of variety so there’s always something new to try. Eating vegan now includes the full benefits of the ketogenic diet, thanks to dozens of dishes that promote increased energy, better digestion, and more balanced body weight.

The Vegan Ketogenic Diet Cookbook helps you:

  • Get prepped―The introductory chapter runs you through the principles of a ketogenic diet―and how easy it is to make it vegan.
  • Get cooking―Recipes have serving sizes included so you can calculate your macronutrients, plus shopping lists of essential vegan-keto ingredients to have on hand.
  • Get eating―Find tips for serving, storing, swapping ingredients, and creating meal plans.

Keto meets vegan and weight loss meets healthy with The Vegan Ketogenic Diet Cookbook.


From the Publisher

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Sample Recipe:

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Instructions:

Heat the coconut oil in a large stockpot over medium-high heat.Add the onion, ginger, and garlic to the pot. Cook until the onions become translucent and fragrant, about 3 minutes.Stir in the curry powder, cumin, and tomato paste.Add the squash, broccoli, bell pepper, and eggplant and stir a few times to coat the vegetables with the spices.Stir in the coconut cream and vegetable broth.Reduce the heat to low and simmer for 25 to 30 minutes to allow the curry to become thick and rich.Remove the pot from the heat, add the spinach and cover the pot for a few minutes to let the spinach wilt.Serve in bowls garnished with the cilantro or Thai basil.

Per Serving: Calories: 133; Total fat: 8g; Carbohydrates: 17g; Fiber: 5g; Net carbs: 12g; Protein: 3g

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