Weekly vegan menu for a ketogenic diet

The ketogenic diet is known for its focus on healthy fats and reduced carbohydrates, which brings the body into a state of ketosis. However, for those following a vegan diet, it can seem challenging to combine both approaches. With proper planning, it is possible to follow a vegan ketogenic diet that is nutritious and delicious.

In this session, we will discuss a weekly vegan menu designed to maintain ketosis while enjoying a variety of plant-based foods.

Day 1: Monday

Breakfast: Avocado, spinach and almond milk smoothie with vegan protein powder. Start your week with a nutritious smoothie that will provide healthy fats, protein and antioxidants to energize you throughout the day.

Lunch: Avocado, cucumber, arugula and walnut salad with olive oil and lemon dressing. A fresh, nutrient-packed salad to keep you satiated until dinner.

Dinner: Roasted tofu with asparagus and mushrooms, drizzled with olive oil and garlic. A delicious combination of plant-based protein and low-carb vegetables.

Day 2: Tuesday

Breakfast: Bowl of chia oatmeal with coconut milk and flax seeds. A comforting and fiber-rich option to start your day.

Lunch: Baked eggplant stuffed with tomato, onion and spinach. A hearty and tasty meal that will keep you satisfied for hours.

Dinner: Seaweed salad with avocado, cucumber and sesame oil dressing. A unique salad full of essential minerals and nutrients.

Day 3: Wednesday

Breakfast: Strawberry smoothie, almond milk and almond butter. A sweet and refreshing option to satisfy your morning cravings.

Lunch: Kale salad with grilled tempeh and lemon mustard dressing. A healthy combination full of protein and antioxidants.

Dinner: Grilled zucchini with tahini and lemon sauce, served with baked tofu. A light but satisfying dinner to keep your carb intake low.

Day 4: Thursday

Breakfast: Bowl of coconut yogurt with nuts and chia seeds. A creamy, healthy fat-rich option to start the day.

Lunch: Roasted squash stuffed with quinoa and spinach. A delicious and nutritious combination for a satisfying meal.

Dinner: Peppers stuffed with cauliflower couscous and chickpeas. A creative option and full of plant-based protein.

Day 5: Friday

Breakfast: Mixed berry smoothie with almond milk and vegan protein powder. An option loaded with antioxidants and protein to keep your energy high.

Lunch: Red lentil soup with spinach and coconut milk. A comforting and protein-rich option for lunch.

Dinner: Mushrooms stuffed with tomato, onion and crushed almon