40+ Delicious Holiday Vegan Keto Recipes to Elevate Your Festive Feast

The holiday season is a time for indulgence, festive feasts, and quality time with family and friends.

But if you’re following a vegan keto lifestyle, you may find it challenging to navigate traditional holiday meals.

The good news is that you don’t have to compromise on flavor or fun!

With a little creativity, you can enjoy all your favorite holiday dishes while staying true to your dietary goals. In this article, we’re bringing you a collection of over 40 mouth-watering holiday vegan keto recipes that will leave you and your guests satisfied, without the carbs.

From savory mains to decadent desserts, these recipes are designed to fit seamlessly into your holiday celebrations.

Whether you’re hosting a holiday dinner or looking for the perfect dish to bring to a potluck, our roundup includes a wide range of vegan keto-friendly recipes to suit every taste.

Let’s dive into these delicious and guilt-free creations that are sure to steal the spotlight at your next holiday gathering!

40+ Delicious Holiday Vegan Keto Recipes to Elevate Your Festive Feast

The holidays don’t have to be filled with guilt over what you eat. With these 40+ vegan keto recipes, you can enjoy every moment of your celebration while staying true to your dietary preferences.

These dishes are not only low in carbs but packed with vibrant, wholesome ingredients that will nourish your body and satisfy your taste buds.

From savory appetizers to indulgent desserts, there’s something for everyone on this list.

So, gather your ingredients, get cooking, and enjoy a stress-free, delicious holiday season that aligns with your vegan keto lifestyle!

Vegan Keto Stuffed Mushrooms

These vegan keto stuffed mushrooms are perfect for holiday gatherings, offering a savory and rich bite-sized treat. The combination of creamy cashew cheese, spinach, and garlic makes them a mouthwatering choice that is both satisfying and low in carbs.

Ingredients:

• 16 large white mushrooms, stems removed
• 1 cup raw cashews, soaked overnight and drained
• 1/2 cup spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet lined with parchment paper.
3. In a food processor, blend the soaked cashews, spinach, garlic, nutritional yeast, olive oil, salt, and pepper until smooth and creamy.
4. Spoon the cashew mixture into each mushroom cap, pressing gently to fill each cavity.
5. Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden and crispy.
6. Remove from the oven and garnish with fresh parsley before serving.

This vegan keto stuffed mushroom recipe is a great way to bring flavor and texture to your holiday menu while maintaining a low-carb approach. The creamy cashew filling paired with the earthy mushrooms creates a perfect bite-sized appetizer. They are not only delicious but also incredibly satisfying and can be easily customized with your favorite herbs and seasonings.

These stuffed mushrooms are an ideal choice for those looking to enjoy traditional holiday flavors without compromising on dietary goals. Whether you’re hosting or attending a celebration, they are sure to impress and will be a crowd favorite for anyone following a vegan or keto lifestyle.

Vegan Keto Cauliflower “Potato” Salad

A festive twist on the classic potato salad, this vegan keto version uses cauliflower to mimic the creamy, hearty texture of potatoes without the carbs. Perfect for a side dish during holiday dinners, it’s refreshing, tangy, and satisfying.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, chopped
• Salt and pepper to taste
• Fresh dill for garnish

Directions:

1. Steam the cauliflower florets until tender, about 8-10 minutes. Let them cool to room temperature.
2. In a large bowl, combine the cooled cauliflower, vegan mayonnaise, Dijon mustard, apple cider vinegar, red onion, dill pickles, salt, and pepper.
3. Mix well, ensuring all ingredients are evenly incorporated.
4. Chill the salad in the refrigerator for at least an hour before serving.
5. Garnish with fresh dill before serving.

This cauliflower “potato” salad is the perfect low-carb, vegan alternative to the traditional version. The cauliflower provides the same satisfying bite as potatoes, while the tangy dressing and crunchy pickles add layers of flavor. It’s a great side dish to bring to any holiday meal, and it pairs well with a variety of main dishes.

The beauty of this recipe lies in its simplicity and versatility. It can be easily made ahead of time and stored in the fridge for a quick addition to any meal. This vegan keto cauliflower salad proves that you don’t need traditional potatoes to enjoy a delicious, creamy side dish.

Vegan Keto Pumpkin Soup

A velvety, creamy pumpkin soup with a touch of spice, this vegan keto pumpkin soup is the perfect comfort food for the holidays. Rich in flavor and low in carbs, it’s a nourishing and satisfying dish that brings warmth to any festive table.

Ingredients:

• 1 small pumpkin (or 2 cups canned pumpkin puree)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup canned coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the pumpkin, ginger, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the pumpkin is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
4. Stir in the coconut milk, salt, and pepper, and adjust the seasoning as needed.
5. Ladle the soup into bowls and garnish with fresh thyme before serving.

This vegan keto pumpkin soup is an indulgent dish that perfectly captures the flavors of fall and the holidays. The pumpkin provides a naturally creamy base, while the spices add warmth and complexity. Coconut milk enhances the richness, making this soup feel luxurious without the added carbs.

This soup makes an excellent starter for holiday meals, offering a comforting and festive beginning to any dinner. It’s a perfect option for vegan and keto diets, providing a satisfying balance of creamy texture and aromatic flavors, ideal for cozy gatherings or a quiet night in.

Vegan Keto Cranberry Sauce

This vegan keto cranberry sauce is a sugar-free, tangy, and refreshing side dish perfect for holiday feasts. Made with fresh cranberries and a natural sweetener, it’s a guilt-free addition to any meal, offering a burst of flavor without the carbs.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1/2 cup water
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Zest of 1 orange
• 1 tbsp fresh orange juice

Directions:

1. In a medium saucepan, combine the cranberries, water, sweetener, cinnamon, ginger, and orange zest.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat and stir in the orange juice. Let the sauce cool before serving.

This cranberry sauce is the ideal accompaniment to any holiday spread, offering a zesty contrast to rich dishes like vegan keto stuffing or roasted vegetables. The natural tartness of the cranberries pairs perfectly with the sweetness of the erythritol, creating a sugar-free sauce that still feels indulgent.

This recipe is incredibly easy to prepare and can be made ahead of time, making it a convenient addition to your holiday meal prep. The bright, citrusy flavor combined with the warm spices will surely become a holiday favorite, and it pairs wonderfully with savory dishes while still being low in carbs.

Vegan Keto Sweet Potato Casserole

A vegan twist on the classic sweet potato casserole, this keto-friendly version uses mashed cauliflower to reduce the carb count while maintaining the rich, comforting flavors. Topped with a crunchy pecan crust, it’s the perfect dish for your holiday table.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup coconut milk (or almond milk)
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup (optional for sweetness)
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1 tbsp melted coconut oil
• 1 tbsp almond flour

Directions:

1. Steam the cauliflower florets until tender, about 8-10 minutes. Drain well and mash them until smooth.
2. In a mixing bowl, combine the mashed cauliflower, coconut milk, cinnamon, nutmeg, maple syrup (if using), and salt. Stir until smooth and creamy.
3. Transfer the mixture to a baking dish, spreading it evenly.
4. In a small bowl, mix the chopped pecans, melted coconut oil, and almond flour. Sprinkle the pecan topping evenly over the cauliflower mixture.
5. Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and crispy.

This vegan keto sweet potato casserole is a comforting, low-carb side dish that mimics the classic holiday favorite. The cauliflower provides a creamy base that is rich in flavor, while the pecan topping adds a satisfying crunch. It’s a great way to enjoy the traditional flavors of a sweet potato casserole without the high carb count.

This dish is ideal for holiday dinners where you want to provide a keto-friendly option that still captures the essence of classic comfort food. It’s also versatile enough to be paired with various main dishes, making it a perfect addition to any holiday spread.

Vegan Keto Chocolate Avocado Mousse

This vegan keto chocolate avocado mousse is a rich, creamy dessert that combines healthy fats and indulgent chocolate flavors. Sweetened naturally with stevia or erythritol, it’s a guilt-free treat that’s perfect for satisfying your holiday sweet tooth.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• Pinch of salt
• Dark chocolate shavings for garnish (optional)

Directions:

1. In a blender or food processor, combine the avocados, cocoa powder, erythritol, coconut milk, vanilla extract, and a pinch of salt.
2. Blend until smooth and creamy, scraping down the sides of the blender as needed.
3. Taste the mousse and adjust the sweetness if necessary, adding more sweetener if desired.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow it to firm up.
5. Garnish with dark chocolate shavings before serving (optional).

This avocado chocolate mousse is a decadent dessert that’s both vegan and keto-friendly, making it the ideal treat for your holiday celebration. The creamy texture of the avocado blends perfectly with the rich chocolate, while the sweetness from erythritol provides a sugar-free indulgence.

The mousse is incredibly simple to make and can be prepared ahead of time, allowing you to spend more time enjoying the festivities. Its velvety texture and deep chocolate flavor make it a show-stopping dessert that will leave guests satisfied without the sugar overload.

Vegan Keto Zucchini Noodles with Pesto

These vegan keto zucchini noodles with pesto are a light, flavorful, and low-carb dish that makes for a perfect holiday appetizer or side dish. The zucchini noodles offer a fresh base, while the creamy, aromatic pesto adds richness and depth to the dish.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Directions:

1. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, salt, and pepper. Process until smooth, adding more olive oil if necessary to achieve a creamy consistency.
2. In a large bowl, toss the zucchini noodles with the pesto sauce until well coated.
3. Serve immediately, garnishing with cherry tomatoes if desired.

This vegan keto zucchini noodle dish is a refreshing and flavorful alternative to traditional pasta. The zucchini noodles are light and low in carbs, while the pesto provides a rich, herby flavor that makes the dish feel indulgent. It’s an excellent option for those following a keto or vegan diet, offering a healthy and satisfying meal without compromising on taste.

This dish is quick to prepare and perfect for a holiday meal when you want something fresh and vibrant. The pesto adds an extra burst of flavor, making this zucchini noodle recipe both simple and delicious. It’s sure to be a hit with guests and a great way to incorporate more veggies into your holiday spread.

Vegan Keto Mushroom Wellington

A savory, elegant dish, the vegan keto mushroom Wellington is a beautiful centerpiece for any holiday meal. Using a mixture of earthy mushrooms, herbs, and spinach wrapped in almond flour dough, this low-carb version of the classic Wellington will be the star of your table.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1 cup spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tbsp nutritional yeast
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp water (if needed to bind dough)

Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 3-5 minutes.
3. Add the chopped mushrooms and cook until they release their moisture and it evaporates, about 8-10 minutes. Stir in the spinach and cook until wilted. Season with thyme, salt, and pepper. Set aside to cool.
4. In a bowl, mix the almond flour, ground flaxseed, nutritional yeast, salt, and pepper. Add water as needed to form a dough.
5. Roll out the dough between two sheets of parchment paper until it’s large enough to wrap the mushroom mixture.
6. Spread the mushroom filling in the center of the dough and carefully fold the dough over to form a parcel.
7. Bake for 30-35 minutes, until golden brown. Allow to cool slightly before slicing and serving.

This Vegan Keto Mushroom Wellington is a luxurious, savory dish that’s perfect for impressing guests during holiday gatherings. The rich mushroom filling and the crisp, almond flour-based crust provide a satisfying texture and flavor that rivals traditional puff pastry. It’s both comforting and elegant, making it an ideal centerpiece for your vegan keto holiday feast.

This recipe offers a low-carb twist on the classic Wellington, and it’s incredibly versatile. You can add your favorite herbs and spices to personalize it, and it pairs well with a variety of sauces, making it a stunning option for your holiday table.

Vegan Keto Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a flavorful and simple side dish that’s perfect for the holidays. The caramelized sprouts paired with the tangy balsamic reduction create a balanced dish that will complement any main course.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp erythritol or other keto sweetener

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper, ensuring they’re evenly coated.
3. Spread the Brussels sprouts in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, combine the balsamic vinegar and sweetener in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, until the glaze thickens.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.

These roasted Brussels sprouts are a delicious and low-carb side that can elevate any holiday meal. The caramelized sprouts have a natural sweetness that pairs beautifully with the tangy balsamic glaze. This recipe is not only keto-friendly but also a great way to incorporate more vegetables into your holiday spread.

The simplicity of this dish makes it easy to prepare in advance, and the balsamic glaze adds a touch of elegance that will impress your guests. It’s a flavorful, nutrient-packed side that will complement both vegan and keto main dishes.

Vegan Keto Cauliflower Mashed “Potatoes”

This creamy cauliflower mashed “potatoes” is a perfect keto-friendly alternative to the traditional mashed potatoes. It’s rich, buttery, and smooth, offering all the comfort of mashed potatoes without the carbs, making it an ideal side dish for the holidays.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp vegan butter
• 1/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chives for garnish

Directions:

1. Steam the cauliflower florets until tender, about 10 minutes.
2. Drain well and transfer the cauliflower to a food processor or blender.
3. Add the vegan butter, almond milk, garlic, salt, and pepper to the cauliflower. Blend until smooth and creamy.
4. Adjust seasoning to taste, adding more salt, pepper, or almond milk if needed.
5. Serve topped with fresh chives for garnish.

This vegan keto mashed cauliflower provides the same comfort and creamy texture as mashed potatoes, but without the high carb content. The vegan butter and almond milk give it a rich, velvety consistency, while the garlic adds a flavorful depth.

This dish is not only perfect for those on a keto or vegan diet, but it’s also a great way to enjoy a familiar holiday side dish in a healthier form. It’s quick to prepare, incredibly flavorful, and pairs wonderfully with any main course.

Keto Spiced Roasted Nuts

These spiced roasted nuts are an irresistible snack or appetizer that’s perfect for holiday parties. A combination of crunchy nuts, warming spices, and a touch of sweetness from stevia, this snack will keep your guests munching without the carbs.

Ingredients:

• 1 cup mixed nuts (almonds, walnuts, pecans)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground cayenne pepper
• 1 tbsp erythritol or preferred sweetener
• Salt to taste

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the mixed nuts with olive oil, cinnamon, cumin, cayenne, erythritol, and salt until evenly coated.
3. Spread the nuts in a single layer on the prepared baking sheet.
4. Roast for 10-15 minutes, stirring halfway through, until the nuts are golden brown and fragrant.
5. Allow the nuts to cool before serving.

These spiced roasted nuts offer a crunchy and flavorful snack that’s perfect for holiday gatherings. The combination of warming spices and a touch of sweetness makes these nuts an irresistible treat. Best of all, they’re low in carbs, making them a great choice for those on a keto diet.

These roasted nuts are easy to prepare and can be made in advance, making them an ideal option for holiday parties or as a simple snack for guests. They are also customizable; you can experiment with different spices or add your favorite nuts to create your own unique blend.

Vegan Keto Spinach Artichoke Dip

This vegan keto spinach artichoke dip is a creamy and indulgent appetizer, perfect for holiday gatherings. Made with cashews and nutritional yeast, it offers a cheesy, savory flavor without the carbs, while spinach and artichokes add freshness and texture.

Ingredients:

• 1 cup cashews, soaked overnight and drained
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C) and grease a small baking dish.
2. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. Stir in the chopped spinach and artichokes.
4. Transfer the mixture to the prepared baking dish and smooth it out evenly.
5. Bake for 20-25 minutes, or until the top is golden and bubbly.
6. Serve warm with vegetable sticks, keto crackers, or a side of low-carb bread.

This vegan keto spinach artichoke dip is a creamy, flavorful, and satisfying appetizer that will be a hit at your holiday celebrations. The cashew-based dip has a velvety texture that pairs perfectly with the hearty artichokes and spinach. It’s a low-carb alternative to the traditional dip, yet still indulgent and comforting.

Not only is this dip a great keto option, but it also caters to vegan diets, making it perfect for a variety of dietary preferences. It can be made ahead of time and reheated, making it a convenient and delicious choice for holiday parties.

Vegan Keto Butternut Squash Soup

This velvety vegan keto butternut squash soup is a comforting dish full of seasonal flavors. The combination of roasted squash, garlic, and coconut milk creates a creamy texture and natural sweetness, making it the perfect starter for a holiday meal.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups vegetable broth
• 1/2 cup canned coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
3. Add the roasted butternut squash, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a simmer and cook for 5-10 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
5. Stir in the coconut milk and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This vegan keto butternut squash soup is the epitome of comfort food with its creamy texture and warm, spiced flavors. The natural sweetness of the squash is perfectly balanced by the coconut milk, creating a rich and satisfying bowl that’s perfect for holiday dinners.

This soup is not only delicious but also nutrient-dense, providing a great source of fiber and vitamins. It’s simple to make and can be prepared ahead of time, making it a stress-free, flavorful option for your holiday spread.

Vegan Keto Pecan Pie Bars

These vegan keto pecan pie bars are a delightful dessert that combines the richness of pecan pie with the low-carb goodness of a keto-friendly crust and filling. With a crunchy, sweet topping and a gooey filling, they make a perfect holiday treat without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup vegan butter, melted
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup pecans, chopped
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol, melted butter, vanilla extract, and salt. Stir until a dough forms.
3. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
4. Bake the crust for 12-15 minutes, until golden brown.
5. In a separate bowl, combine the chopped pecans, melted coconut oil, almond milk, cinnamon, and salt. Stir until well mixed.
6. Pour the pecan mixture over the baked crust and spread it out evenly.
7. Return to the oven and bake for an additional 20-25 minutes, until the filling is set and slightly browned.
8. Allow to cool before cutting into bars.

These vegan keto pecan pie bars are a perfect dessert to enjoy at your holiday celebrations. The rich, nutty flavor of the pecans paired with the sweet, gooey filling will satisfy your sweet tooth without breaking your carb count. They are easy to prepare and offer a healthier version of the classic pecan pie.

This dessert is ideal for those following both vegan and keto diets, and they are sure to be a crowd-pleaser at your holiday gathering. Serve these bars at your next celebration for a sweet, low-carb treat that everyone will enjoy.

Vegan Keto Cabbage Stir-Fry

This vegan keto cabbage stir-fry is a quick and flavorful side dish that’s both satisfying and healthy. The cabbage is lightly sautéed with garlic, ginger, and soy sauce, creating a savory dish that complements any holiday main course.

Ingredients:

• 1 medium head of cabbage, shredded
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes (optional)
• Sesame seeds for garnish

Directions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the pan and stir-fry for 5-7 minutes, until the cabbage is tender but still slightly crisp.
4. Stir in the soy sauce, rice vinegar, and red pepper flakes (if using). Continue to cook for another 2 minutes, allowing the flavors to combine.
5. Serve garnished with sesame seeds.

This vegan keto cabbage stir-fry is an easy and flavorful dish that’s perfect for a quick side during holiday meals. The combination of ginger, garlic, and soy sauce creates a delicious umami flavor that pairs wonderfully with a variety of main dishes. It’s a nutrient-packed, low-carb option that’s sure to please everyone.

The dish is low in calories but high in fiber, making it a filling addition to your holiday meal. Plus, it’s incredibly easy to make and can be customized with your favorite vegetables or seasonings, making it versatile enough for any celebration.

Note: More recipes​ are coming soon!