35+ Irresistible Saturday Vegan Keto Recipes to Keep You Satisfied

Saturdays are the perfect time to relax and indulge in delicious meals that align with your dietary goals.

If you’re following a vegan keto lifestyle, you might think it’s challenging to find creative and satisfying recipes for your weekend.

But fear not! We’ve rounded up over 35 mouth-watering vegan keto recipes that will keep your taste buds entertained and your body energized.

From hearty main dishes to light, refreshing snacks, these recipes are full of flavor and low in carbs, ensuring that you stay on track with your health goals while enjoying the best of plant-based cuisine.

Whether you’re in the mood for something savory like a creamy cauliflower Alfredo or craving a sweet treat such as avocado chocolate mousse, there’s a recipe here to suit every preference.

These 35+ vegan keto recipes are easy to prepare, full of healthy fats, and packed with nutrients.

So, if you’re looking to make your Saturdays even more enjoyable, keep reading for some incredible plant-based keto inspiration!

35+ Irresistible Saturday Vegan Keto Recipes to Keep You Satisfied

With these 35+ vegan keto recipes, your Saturday meals will never feel dull or restrictive again.

Each dish has been carefully selected to offer a balance of flavors, textures, and nutrients, ensuring that you can enjoy every bite while staying committed to your keto goals.

Whether you’re hosting a Saturday dinner party or simply meal prepping for the week ahead, these recipes are versatile enough to suit any occasion.

Don’t let your dietary needs limit your culinary creativity—embrace the wide variety of delicious, plant-based keto options available to you.

From hearty stews and stir-fries to guilt-free desserts, these recipes prove that vegan keto living is not only doable, but also incredibly tasty.

So go ahead, dive into these 35+ Saturday vegan keto recipes, and make your weekend meals as nourishing and enjoyable as they are satisfying!

Crispy Cauliflower Wings with Spicy Almond Dip

These crispy cauliflower wings are the perfect low-carb, vegan snack for a lazy Saturday. Coated in almond flour and spiced to perfection, they pair wonderfully with a creamy, zesty almond dip. This dish combines crunchy texture with bold flavors, perfect for satisfying cravings while sticking to your keto goals.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup almond flour
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil

For the Dip:

• 1/2 cup almond butter
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
3. Dip each cauliflower floret into almond milk, then coat in the almond flour mixture.
4. Place the coated florets on the baking sheet and drizzle with olive oil.
5. Bake for 25–30 minutes, turning halfway, until golden and crispy.
6. For the dip, whisk all ingredients in a small bowl until smooth. Adjust the consistency with additional almond milk if needed.
7. Serve the wings with the almond dip on the side.

A perfect appetizer or snack, these cauliflower wings offer a satisfying crunch without the carbs. The almond dip’s tangy and creamy flavor perfectly complements the spicy kick of the wings.

Zucchini Noodles with Creamy Avocado Pesto

A light yet indulgent dish, zucchini noodles with creamy avocado pesto are a delightful way to enjoy pasta vibes without the carbs. This quick recipe is ideal for a casual Saturday lunch or dinner, keeping you full and energized while sticking to your vegan keto lifestyle.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup walnuts or pine nuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Instructions:

1. Spiralize the zucchinis and set them aside.
2. In a blender or food processor, combine avocado, basil, walnuts, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Optionally, garnish with halved cherry tomatoes for added color and flavor.
5. Serve immediately or slightly warmed if desired.

This recipe is a nutrient-dense meal that’s as refreshing as it is satisfying. The creamy pesto pairs beautifully with the zucchini noodles, creating a perfect harmony of flavors and textures.

Vegan Keto Chocolate Chia Pudding

End your Saturday on a sweet note with this decadent yet healthy chocolate chia pudding. Packed with healthy fats and rich chocolate flavor, it’s the ultimate guilt-free dessert for anyone on a vegan keto diet.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Optional toppings: cacao nibs, shredded coconut, or chopped nuts

Instructions:

1. In a mixing bowl, whisk together almond milk, cocoa powder, sweetener, and vanilla extract until well combined.
2. Stir in the chia seeds and mix thoroughly.
3. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
4. Cover the bowl and refrigerate for at least 2 hours or overnight.
5. Before serving, stir the pudding and top with your choice of cacao nibs, coconut, or nuts.

This chocolate chia pudding is not only a delicious treat but also a great way to incorporate omega-3s and fiber into your diet. It’s creamy, chocolatey, and totally satisfying for dessert lovers.

Vegan Keto Broccoli Cheddar Soup

This vegan keto broccoli cheddar soup is rich, creamy, and comforting. Made with a dairy-free cheese alternative, it delivers all the cozy vibes of classic cheddar soup while being low-carb and plant-based. Perfect for a Saturday lunch or dinner, it’s a bowl of nourishment and warmth.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups unsweetened almond milk
• 1 cup vegan cheddar cheese (shredded or chunks)
• 1/2 cup coconut cream
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add broccoli florets and cook for 3–5 minutes.
3. Pour in almond milk and bring to a simmer. Cover and cook until broccoli is tender, about 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in vegan cheddar, coconut cream, smoked paprika, salt, and pepper. Let simmer until the cheese melts and the soup thickens slightly.
6. Serve warm, garnished with extra shredded vegan cheese if desired.

This soup is a delicious, velvety blend of flavors and textures. It’s satisfying yet light, making it a versatile dish for any Saturday meal.

Vegan Keto Coconut Curry Stir-Fry

For a bold and flavorful dinner, this coconut curry stir-fry is an excellent choice. With tender vegetables and a creamy, spiced sauce, it’s a meal that feels indulgent but is totally keto-friendly.

Ingredients:

• 1 tbsp coconut oil
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup coconut cream
• 1 tbsp red curry paste (check for vegan and sugar-free)
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add bell peppers, zucchini, and mushrooms. Sauté until tender.
2. In a small bowl, whisk together coconut cream, curry paste, turmeric, and salt.
3. Pour the sauce into the skillet and stir to coat the vegetables. Simmer for 5 minutes.
4. Serve immediately, garnished with fresh cilantro.

This stir-fry is quick, colorful, and full of flavor. The creamy coconut curry sauce ties everything together beautifully, making it a standout vegan keto option.

Crispy Tofu with Lemon Herb Sauce

Crispy tofu with lemon herb sauce is a protein-packed, flavorful dish that’s easy to prepare. The tofu is pan-fried to golden perfection, and the tangy herb sauce elevates it to a restaurant-quality meal perfect for a Saturday evening.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Toss tofu cubes with garlic powder, smoked paprika, salt, and pepper.
3. Cook tofu in the skillet until golden and crispy on all sides.
4. In a small bowl, whisk together all the sauce ingredients.
5. Drizzle the lemon herb sauce over the crispy tofu and serve immediately.

This dish is simple yet bursting with flavor. The crispiness of the tofu paired with the refreshing lemon herb sauce makes it an excellent main course or side.

Vegan Keto Matcha Fat Bombs

Satisfy your sweet tooth and boost your energy with these matcha fat bombs. They’re a delicious and portable snack that combines the earthy flavor of matcha with creamy coconut and nutty goodness.

Ingredients:

• 1/2 cup coconut butter, melted
• 2 tbsp almond butter
• 1 tsp matcha powder
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine melted coconut butter, almond butter, matcha powder, sweetener, and vanilla extract. Stir until smooth.
2. Pour the mixture into silicone molds or ice cube trays.
3. Freeze for at least 1 hour, or until firm.
4. Pop out the fat bombs and store them in the freezer until ready to enjoy.

These matcha fat bombs are a delicious way to get a quick energy boost. They’re creamy, slightly sweet, and have a delightful matcha flavor that’s perfect for a relaxing Saturday snack.

Vegan Keto Stuffed Avocados with Sun-Dried Tomato Pesto

These stuffed avocados with sun-dried tomato pesto are a simple yet elegant dish, perfect for a Saturday brunch or light dinner. The creamy avocado complements the rich, flavorful pesto, creating a satisfying meal without the carbs.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/4 cup sun-dried tomatoes (packed in oil, drained)
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste
• Optional: chopped pine nuts for garnish

Instructions:

1. Scoop out a small portion of the avocado from each half to create space for the filling.
2. In a blender or food processor, combine sun-dried tomatoes, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. Spoon the sun-dried tomato pesto into the avocado halves.
4. Garnish with chopped pine nuts, if desired.
5. Serve immediately for a fresh, flavorful dish.

These stuffed avocados offer a rich and creamy texture, with the vibrant pesto providing a tangy contrast. It’s a simple and satisfying way to enjoy healthy fats while sticking to your keto and vegan lifestyle.

Vegan Keto Baked Eggplant Parmesan

A twist on a classic comfort dish, this vegan keto baked eggplant Parmesan uses almond flour instead of breadcrumbs and is topped with dairy-free cheese. The layers of crispy eggplant, rich marinara, and melty cheese create a deliciously indulgent meal without any carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese, shredded
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, pressing to coat evenly.
4. Arrange the coated eggplant slices on the baking sheet and drizzle with olive oil.
5. Bake for 20 minutes, flipping halfway through until golden and crispy.
6. Remove from the oven and spoon marinara sauce over each slice. Top with vegan mozzarella.
7. Bake for an additional 5–7 minutes until the cheese is melted and bubbly.
8. Serve warm and enjoy!

This dish provides all the comforting flavors of eggplant Parmesan, with a crispy, cheesy, and hearty finish. It’s a great main course for a Saturday night and works well with a side salad for a complete meal.

Vegan Keto Avocado Chocolate Mousse

For a rich and creamy dessert that satisfies your chocolate cravings without the sugar, try this vegan keto avocado chocolate mousse. The avocado provides a smooth base while the cocoa powder delivers a decadent chocolate flavor. It’s a guilt-free way to enjoy a sweet treat on a Saturday.

Ingredients:

• 1 ripe avocado
• 3 tbsp unsweetened cocoa powder
• 2 tbsp erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• 2–3 tbsp unsweetened almond milk (or more for desired consistency)
• Pinch of salt

Instructions:

1. Scoop the avocado into a food processor or blender.
2. Add cocoa powder, sweetener, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy.
4. Add almond milk a tablespoon at a time, blending until the mousse reaches your desired consistency.
5. Serve in small bowls and refrigerate for at least 1 hour before serving.

This chocolate mousse is incredibly rich and velvety, with the avocado making it both creamy and satisfying. It’s the perfect keto-friendly dessert for anyone craving something sweet without the carbs.

Vegan Keto Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a low-carb, veggie-packed dish that’s perfect for a light Saturday dinner. It’s quick to make and full of flavor, thanks to the savory soy sauce, garlic, and fresh vegetables. Perfect as a side dish or a main course.

Ingredients:

• 1 medium head of cauliflower, grated or riced
• 1 tbsp sesame oil
• 1/2 cup bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp tamari or soy sauce (gluten-free if necessary)
• 1 tbsp rice vinegar
• 1/2 tsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add diced bell pepper, zucchini, and onion. Cook for 5–7 minutes, stirring occasionally, until softened.
3. Add garlic and cook for another 1–2 minutes until fragrant.
4. Stir in the riced cauliflower, soy sauce, and rice vinegar. Cook for another 5–7 minutes, stirring often, until the cauliflower rice is tender and has absorbed the flavors.
5. Garnish with sesame seeds and fresh cilantro.
6. Serve warm as a side or enjoy it as a light, satisfying meal.

This stir-fry is a great way to get your vegetables in while keeping your meal low-carb. The cauliflower rice serves as the perfect base for all the savory flavors, and it’s an excellent option for a simple Saturday dinner.

Vegan Keto Spaghetti Squash Alfredo

A creamy, comforting dish with a fraction of the carbs, this vegan keto spaghetti squash Alfredo offers all the richness of traditional Alfredo sauce, made with cashews and nutritional yeast for that cheesy, creamy texture. It’s a satisfying meal that can be enjoyed without breaking your keto or vegan goals.

Ingredients:

• 1 medium spaghetti squash
• 1 cup raw cashews (soaked for at least 2 hours)
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and bake for 30–40 minutes, until tender.
3. While the squash is baking, prepare the Alfredo sauce. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
4. Once the squash is done, use a fork to scrape the flesh into “spaghetti” strands.
5. Pour the Alfredo sauce over the spaghetti squash strands and toss to coat.
6. Serve topped with fresh parsley and enjoy!

This spaghetti squash Alfredo is an indulgent and creamy dish that’s perfect for a cozy Saturday dinner. The rich, cashew-based sauce pairs wonderfully with the light, tender squash, providing a satisfying low-carb alternative to traditional pasta.

Vegan Keto Stuffed Portobello Mushrooms

These stuffed Portobello mushrooms are a perfect combination of savory flavors and satisfying textures. Filled with a rich mixture of spinach, vegan cheese, and herbs, they make for a hearty yet low-carb meal that’s ideal for a Saturday night.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/4 cup vegan cream cheese
• 1/4 cup vegan mozzarella cheese, shredded
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a skillet, sauté the chopped spinach over medium heat until wilted. Remove from heat.
4. In a bowl, mix together the spinach, vegan cream cheese, vegan mozzarella, nutritional yeast, garlic powder, salt, and pepper.
5. Spoon the filling into the mushroom caps, dividing it evenly.
6. Bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh basil or parsley before serving.

These stuffed Portobello mushrooms are a rich and satisfying dish that’s perfect for a vegan keto meal. The creamy spinach filling paired with the earthy mushrooms creates a combination of flavors that will leave you feeling fully satisfied without any carbs.

Vegan Keto Cauliflower Tacos

These cauliflower tacos are a fantastic low-carb option for taco night, offering a crispy texture and bold flavors. The cauliflower is seasoned with a smoky spice blend and roasted to perfection, then served in lettuce wraps for a keto-friendly taco experience.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• Salt and pepper to taste
• 8 large lettuce leaves (for wraps)
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.
3. Roast the cauliflower for 25–30 minutes, flipping halfway through, until crispy and golden.
4. To assemble, place roasted cauliflower in each lettuce leaf.
5. Top with diced red onion, cilantro, avocado slices, and a squeeze of lime juice.
6. Serve immediately and enjoy your keto-friendly taco night!

These cauliflower tacos are a fresh and satisfying twist on traditional tacos. The crispy roasted cauliflower brings a delicious texture, while the toppings add flavor and crunch, making it the perfect dish for a low-carb, plant-based meal.

Vegan Keto Chocolate Avocado Brownies

Indulge in these rich, fudgy chocolate avocado brownies that are completely keto-friendly. Made with avocado instead of butter or oil, these brownies are full of healthy fats and deliver the perfect balance of sweetness and chocolate flavor. They’re the ultimate guilt-free dessert for your Saturday evening.

Ingredients:

• 1 ripe avocado, mashed
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 2 tbsp ground flaxseeds
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix together mashed avocado, cocoa powder, almond flour, sweetener, flaxseeds, vanilla extract, baking powder, and salt.
3. Slowly add almond milk and stir until the batter is smooth and thick.
4. Fold in the chocolate chips, if using.
5. Pour the batter into the prepared baking pan and spread it out evenly.
6. Bake for 20–25 minutes, or until a toothpick comes out clean.
7. Let the brownies cool before cutting into squares and serving.

These chocolate avocado brownies are the perfect combination of rich, chocolatey flavor and creamy texture. They’re a great dessert for anyone following a vegan keto diet, and they’ll satisfy your sweet cravings without the carbs.

Note: More recipes​ are coming soon!