50+ Flavorful Sunday Vegan Keto Recipes for This Occasion

Sundays are the perfect time to slow down, relax, and indulge in comforting yet healthy meals.

If you’re following a vegan keto diet, finding recipes that are both satisfying and in line with your dietary needs can be challenging.

But don’t worry – we’ve got you covered with a collection of 50+ Sunday Vegan Keto Recipes that will transform your weekend dining experience.

From hearty breakfasts to satisfying dinners, these recipes are designed to keep you full and energized, without sacrificing flavor.

Whether you’re a long-time vegan keto enthusiast or just starting your journey, this collection has something for everyone.

Prepare to enjoy a variety of dishes that are as delicious as they are nutritious!

50+ Flavorful Sunday Vegan Keto Recipes for This Occasion

With these 50+ Sunday Vegan Keto Recipes, you can enjoy a range of vibrant, satisfying, and healthy meals all weekend long.

Whether you’re craving a light and refreshing breakfast or a hearty dinner to cap off your day, these dishes are tailored to help you stay on track with your vegan keto lifestyle.

These recipes not only prove that eating plant-based and low-carb can be delicious, but they also ensure you’re nourishing your body with wholesome ingredients.

So, the next time Sunday rolls around, skip the temptation of indulgent, high-carb meals and dive into these vegan keto recipes instead – your taste buds and your body will thank you!

Vegan Keto Avocado & Spinach Breakfast Wraps

Start your Sunday morning with a nutritious and delicious meal that fuels your body while keeping it low-carb and plant-based. These Vegan Keto Avocado & Spinach Breakfast Wraps are packed with healthy fats, leafy greens, and a touch of spice. Not only are they quick to prepare, but they also provide sustained energy for a busy day. Ideal for meal preppers or those craving a savory breakfast option, these wraps are a surefire hit for both vegans and keto enthusiasts.

Ingredients:

• 1 large keto-friendly tortilla or coconut wrap
• ½ ripe avocado, sliced
• 1 cup fresh spinach
• 1 tbsp nutritional yeast
• 2 tbsp vegan cream cheese (almond or cashew-based)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Pinch of salt and pepper
• Optional: Red pepper flakes for added spice

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant. Add spinach and cook until wilted (about 2 minutes). Set aside.
2. Spread the vegan cream cheese evenly over the tortilla.
3. Arrange avocado slices on one side of the tortilla and sprinkle with nutritional yeast, salt, and pepper.
4. Add the sautéed spinach and optionally sprinkle red pepper flakes for a spicy kick.
5. Roll the tortilla tightly into a wrap. Slice in half and serve warm or cold.

These wraps offer a satisfying blend of creaminess, spice, and freshness, perfect for jumpstarting your Sunday. Their versatility means they can be a grab-and-go meal or part of a relaxing brunch spread. Pair with a side of cucumber slices or olives to elevate your meal.

Vegan Keto Creamy Mushroom & Zucchini Soup

Cozy up with a bowl of Vegan Keto Creamy Mushroom & Zucchini Soup this Sunday. This recipe highlights the natural umami flavors of mushrooms and the smooth texture of zucchini, making it a comforting yet low-carb option. Loaded with fiber, antioxidants, and healthy fats, this soup is not just flavorful but also nourishing, making it ideal for lazy Sundays or meal prepping for the week.

Ingredients:

• 2 cups sliced mushrooms (button or cremini)
• 1 medium zucchini, diced
• 1 cup full-fat coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté garlic until fragrant. Add mushrooms and cook until they release their juices (about 5 minutes).
2. Add zucchini and cook for another 3-4 minutes. Sprinkle in thyme, smoked paprika, salt, and pepper.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are tender.
4. Using an immersion blender, blend the soup until creamy (or leave slightly chunky, if preferred).
5. Stir in coconut milk, adjust seasoning, and cook for another 2 minutes.
6. Serve hot, garnished with fresh parsley if desired.

This rich, velvety soup is perfect for a relaxing Sunday dinner. The blend of coconut milk and mushrooms creates a luxurious texture that feels indulgent while staying keto-compliant. Pair it with a slice of keto-friendly vegan bread for a complete, satisfying meal.

Vegan Keto Coconut Curry Cauliflower Rice Bowl

Spice up your Sunday lunch with a Vegan Keto Coconut Curry Cauliflower Rice Bowl. This dish combines bold, aromatic curry flavors with the light, fluffy texture of cauliflower rice. Packed with healthy fats from coconut milk and the nutrient-rich goodness of vegetables, this meal is as delicious as it is easy to prepare. Perfect for a leisurely weekend meal or a flavorful addition to your recipe repertoire.

Ingredients:

• 2 cups cauliflower rice
• 1 cup coconut milk
• ½ cup diced tomatoes
• 1 cup broccoli florets
• 1 medium red bell pepper, sliced
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• 2 tbsp avocado oil
• 1 tbsp fresh lime juice
• Salt to taste
• Optional: Chopped cilantro for garnish

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Add curry powder, turmeric, and cumin, stirring for 1 minute to release the spices’ aroma.
2. Stir in diced tomatoes and coconut milk. Cook for 3 minutes until the mixture begins to simmer.
3. Add broccoli and bell pepper. Cover and cook for 5-7 minutes until vegetables are tender.
4. In a separate skillet, heat 1 tbsp avocado oil and lightly sauté the cauliflower rice until heated through (about 3-4 minutes).
5. Divide the cauliflower rice into bowls and top with the coconut curry mixture.
6. Drizzle with lime juice and garnish with chopped cilantro.

This Coconut Curry Cauliflower Rice Bowl is a vibrant, flavorful dish that brings a taste of the tropics to your Sunday. With its satisfying texture and delightful spices, it’s a guilt-free meal that’s both nourishing and filling. Enjoy it solo or with your favorite keto-friendly sides for a complete feast.

Vegan Keto Chia Seed Pudding with Almond Butter and Berries

Start your Sunday with a sweet yet guilt-free treat that doubles as a breakfast or dessert. This Vegan Keto Chia Seed Pudding is rich in fiber, omega-3 fatty acids, and healthy fats, making it a satisfying option for those on a vegan keto diet. Topped with almond butter and berries, it’s a flavorful, creamy delight that requires minimal effort to prepare. Perfect for those slow Sunday mornings or as a meal-prep-friendly snack.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1-2 drops liquid stevia (optional)
• 1 tbsp almond butter
• ¼ cup fresh berries (e.g., raspberries, blueberries)
• Pinch of salt

Instructions:

1. In a bowl or jar, mix chia seeds, almond milk, vanilla extract, and a pinch of salt. Stir well to prevent clumping.
2. Let the mixture sit for 5 minutes, then stir again. Cover and refrigerate for at least 2 hours or overnight.
3. Before serving, top with almond butter and fresh berries. Add a drizzle of liquid stevia if desired.
4. Serve chilled and enjoy.

This chia pudding is an ideal Sunday indulgence that feels decadent while staying healthy. Its creamy texture combined with the nutty almond butter and tart berries creates a perfect harmony of flavors. Prepare it in advance for a no-stress Sunday morning or enjoy it as a quick dessert.

Vegan Keto Zucchini Noodle Alfredo

Craving a comforting pasta dish without the carbs? Enter Vegan Keto Zucchini Noodle Alfredo, a creamy, savory delight perfect for a lazy Sunday lunch or dinner. This dish features zucchini noodles as a low-carb alternative to pasta, paired with a rich, dairy-free Alfredo sauce made from cashews. It’s a wholesome and satisfying meal that’s sure to please your palate while keeping you on track with your vegan keto goals.

Ingredients:

• 2 medium zucchinis, spiralized
• ½ cup raw cashews (soaked for 2 hours and drained)
• ½ cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp lemon juice
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions:

1. Blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper until smooth. Adjust consistency with more almond milk if needed.
2. Heat olive oil in a skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly tender.
3. Pour the cashew Alfredo sauce over the zucchini noodles and toss to coat evenly.
4. Cook for another 2 minutes to heat through.
5. Serve immediately, garnished with parsley if desired.

This zucchini noodle Alfredo is the ultimate comfort food for a keto-friendly vegan Sunday. Its creamy, garlicky sauce perfectly complements the light and tender zucchini noodles, creating a dish that’s indulgent yet healthy. Pair with a side salad for a complete meal.

Vegan Keto Coconut Lime Fat Bombs

Treat yourself to a burst of tropical flavors with these Vegan Keto Coconut Lime Fat Bombs. Packed with healthy fats and zesty lime, these little bites are perfect for a Sunday snack or dessert. They’re quick to make, require no baking, and provide a satisfying energy boost. Whether you’re meal prepping for the week or indulging in a sweet treat, these fat bombs are a great addition to your vegan keto repertoire.

Ingredients:

• ½ cup coconut oil, melted
• ½ cup unsweetened shredded coconut
• 2 tbsp almond flour
• 1-2 drops liquid stevia
• Zest of 1 lime
• Juice of ½ lime
• Pinch of salt

Instructions:

1. In a mixing bowl, combine melted coconut oil, shredded coconut, almond flour, lime zest, lime juice, liquid stevia, and a pinch of salt. Mix until well combined.
2. Scoop the mixture into silicone molds or a mini muffin tin. Press down to pack tightly.
3. Freeze for at least 1 hour or until firm.
4. Pop the fat bombs out of the molds and store in an airtight container in the freezer.
5. Enjoy chilled as a refreshing snack or dessert.

These coconut lime fat bombs are the perfect balance of tangy and sweet, making them a refreshing treat for your Sunday. Their tropical flavor and creamy texture make them irresistible, while their keto-friendly ingredients ensure you stay on track with your health goals.

Vegan Keto Cauliflower Tacos with Avocado Crema

Turn your Sunday into a fiesta with these Vegan Keto Cauliflower Tacos with Avocado Crema. This flavorful dish brings together roasted cauliflower, spicy seasonings, and a creamy avocado sauce—all wrapped in low-carb tortillas. The tacos are a satisfying and healthful option for taco lovers following a keto diet. Perfect for a family meal or a fun brunch with friends, these tacos are both vegan and keto-friendly, ensuring everyone can enjoy them.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt and pepper to taste
• 4 keto-friendly tortillas (such as coconut flour tortillas)
• 1 ripe avocado
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1 tbsp vegan sour cream (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, cumin, paprika, garlic powder, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, turning halfway, until golden and crispy.
3. While the cauliflower roasts, blend avocado, lime juice, cilantro, and vegan sour cream (if using) in a food processor until smooth.
4. Warm the keto tortillas in a skillet or microwave.
5. Assemble the tacos by placing roasted cauliflower in each tortilla and topping with avocado crema.
6. Garnish with additional cilantro and serve with lime wedges.

These cauliflower tacos are an irresistible combination of flavors and textures, making them a perfect Sunday treat. The roasted cauliflower is crispy and spicy, while the avocado crema adds a refreshing and creamy contrast. Whether for lunch or dinner, these tacos are sure to impress anyone following a vegan keto lifestyle.

Vegan Keto Stuffed Avocados with Tempeh and Salsa

Looking for a high-protein, low-carb meal to kickstart your Sunday? Vegan Keto Stuffed Avocados with Tempeh and Salsa are the perfect choice. Packed with heart-healthy fats from avocado and protein from tempeh, this recipe is not only filling but also delicious. Topped with a fresh homemade salsa, it’s a well-rounded, flavorful meal that’s easy to prepare and full of satisfying textures.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup tempeh, crumbled
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 medium tomato, diced
• ¼ cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh and sauté for 5-7 minutes, adding garlic, cumin, chili powder, salt, and pepper. Stir occasionally until tempeh is browned and crispy.
2. While the tempeh cooks, prepare the salsa by combining diced tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl.
3. Carefully scoop out some of the avocado flesh to create a bowl-like shape, leaving the skin intact.
4. Fill each avocado half with the cooked tempeh mixture, then top with fresh salsa.
5. Serve immediately, optionally garnished with more cilantro or a squeeze of lime.

These Vegan Keto Stuffed Avocados with Tempeh and Salsa are a powerhouse meal, combining rich avocado with the crispy tempeh and fresh, zesty salsa. It’s a perfect balance of healthy fats and protein, making it an ideal Sunday meal that’s both indulgent and nutritious. This recipe is a crowd-pleaser for anyone on a keto or vegan diet.

Vegan Keto Cucumber and Tomato Salad with Tahini Dressing

Cool down with a refreshing Vegan Keto Cucumber and Tomato Salad with Tahini Dressing on your Sunday. This light yet filling salad brings together the crispness of cucumber, the juiciness of tomatoes, and the creaminess of tahini, creating a simple and healthy dish. Ideal for a quick lunch or as a side dish to any vegan keto meal, it’s an easy-to-make option that’s packed with flavor and healthy fats.

Ingredients:

• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp tahini
• 1 tsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine sliced cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, tahini, lemon juice, garlic powder, salt, and pepper until smooth.
3. Pour the tahini dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley if desired and serve immediately.

This Cucumber and Tomato Salad with Tahini Dressing is a light and refreshing choice that’s perfect for warm Sunday afternoons. The combination of crunchy vegetables and creamy tahini dressing makes each bite a satisfying experience, all while remaining low-carb and keto-friendly. It’s an ideal side dish or even a quick meal for those on the go.

Vegan Keto Eggplant Parmesan

Enjoy a comforting, vegan twist on the classic Eggplant Parmesan this Sunday. This dish is a perfect balance of savory flavors and textures, with crispy baked eggplant coated in almond flour and topped with a rich marinara sauce and dairy-free cheese. It’s a hearty, satisfying meal that feels indulgent but stays true to your vegan keto lifestyle. Whether served as a main dish or with a side of zoodles (zucchini noodles), this recipe is a great option for a cozy Sunday dinner.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• ½ cup dairy-free mozzarella cheese, shredded
• 2 tbsp fresh basil, chopped
• Olive oil for baking

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet and brush both sides with olive oil.
3. In a shallow bowl, combine almond flour, garlic powder, onion powder, oregano, salt, and pepper.
4. Dredge each eggplant slice in the almond flour mixture, pressing to coat both sides.
5. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden and crispy.
6. In a baking dish, layer the baked eggplant slices, marinara sauce, and shredded dairy-free mozzarella.
7. Bake for another 10-15 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Vegan Keto Eggplant Parmesan is a delicious, satisfying meal perfect for a Sunday dinner. The crispy eggplant paired with tangy marinara sauce and melted dairy-free cheese is a delightful combination. It’s a low-carb, vegan twist on a traditional comfort food that will leave you feeling full and satisfied, making it an excellent choice for anyone on a vegan keto diet.

Vegan Keto Chocolate Avocado Mousse

Indulge in a decadent dessert that’s both healthy and satisfying with this Vegan Keto Chocolate Avocado Mousse. The creamy texture from avocado paired with rich cocoa and a touch of vanilla makes this mousse a luxurious treat without the sugar and carbs. It’s an excellent dessert for a Sunday afternoon, offering a guilt-free way to satisfy your chocolate cravings while staying within your keto and vegan dietary needs.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 3 tbsp unsweetened cocoa powder
• 2-3 tbsp liquid stevia or erythritol (to taste)
• 1 tsp vanilla extract
• 1 tbsp coconut milk (or almond milk)
• Pinch of salt

Instructions:

1. In a food processor, blend the avocado, cocoa powder, liquid stevia, vanilla extract, coconut milk, and salt until smooth and creamy.
2. Taste the mousse and adjust sweetness if needed. Add more stevia if you prefer it sweeter.
3. Chill the mousse in the refrigerator for at least 1 hour to allow the flavors to meld together.
4. Serve chilled, topped with a few berries or a sprinkle of unsweetened shredded coconut.

This Vegan Keto Chocolate Avocado Mousse is the perfect dessert to end your Sunday on a sweet note. The avocado gives the mousse a rich, creamy texture while the cocoa provides an indulgent chocolate flavor. It’s a healthy, low-carb, and vegan-friendly dessert that satisfies your sweet tooth without derailing your diet.

Vegan Keto Spaghetti Squash Stir-Fry

This Vegan Keto Spaghetti Squash Stir-Fry is a vibrant and flavorful dish that’s both filling and nutritious. The mild, noodle-like texture of spaghetti squash provides the perfect base for a medley of sautéed vegetables, tofu, and a savory keto-friendly stir-fry sauce. It’s an easy and quick meal to prepare on a lazy Sunday, and you can customize the vegetables and proteins to suit your preferences. This dish is not only vegan but also low-carb, making it a great option for anyone following the keto lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp coconut oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 tbsp rice vinegar
• 1 tsp chili flakes (optional)
• 2 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and roast for 30-35 minutes until tender. Once cooked, scrape the flesh with a fork to create “noodles.”
3. In a skillet, heat coconut oil over medium heat. Add the cubed tofu and sauté for 5-7 minutes until crispy and golden. Remove the tofu and set aside.
4. In the same skillet, add the red bell pepper, zucchini, and broccoli. Sauté for 5-6 minutes until the vegetables are tender but still vibrant.
5. Add the garlic and ginger, cooking for 1 minute, then add soy sauce, sesame oil, rice vinegar, and chili flakes. Stir to combine.
6. Toss the cooked spaghetti squash noodles with the vegetables and tofu. Stir until well mixed and heated through.
7. Serve garnished with sesame seeds and fresh cilantro.

This Vegan Keto Spaghetti Squash Stir-Fry is a delicious and healthy way to enjoy a keto-friendly “noodle” dish without the carbs. The combination of sautéed vegetables, crispy tofu, and the savory stir-fry sauce makes each bite satisfying and full of flavor. It’s a great Sunday dinner option that’s quick, customizable, and perfect for meal prep.

Vegan Keto Zucchini Noodles with Pesto

This Vegan Keto Zucchini Noodles with Pesto is a fresh and light dish that’s perfect for a Sunday meal. Zucchini noodles (or “zoodles”) provide the perfect low-carb substitute for traditional pasta, while the creamy pesto sauce made from fresh basil, avocado, and nutritional yeast brings a rich, savory flavor. It’s a simple yet indulgent meal, perfect for a lazy afternoon, and it’s vegan and keto-friendly, packed with healthy fats and plenty of nutrients.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 avocado
• 1 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 clove garlic
• ¼ cup olive oil
• Salt and pepper to taste
• Pine nuts or sunflower seeds for garnish (optional)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or a julienne peeler. Set aside.
2. In a food processor or blender, combine the avocado, basil, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, adding more olive oil if needed to reach the desired consistency.
3. Toss the zucchini noodles with the pesto sauce until well coated.
4. Serve immediately, garnished with pine nuts or sunflower seeds if desired.

This Vegan Keto Zucchini Noodles with Pesto is the perfect meal for anyone craving something fresh, light, and full of flavor. The creamy pesto enhances the mild zucchini noodles, offering a delicious and satisfying meal without the carbs. It’s an easy-to-make dish that’s also great for meal prep throughout the week. Enjoy it as a main dish or a side with your favorite protein!

Vegan Keto Chia Pudding with Berries

For a sweet and satisfying breakfast or snack, this Vegan Keto Chia Pudding with Berries is an excellent choice. Chia seeds absorb liquid and form a thick, creamy texture, making them the perfect base for a keto-friendly pudding. This recipe combines the richness of coconut milk with the tartness of fresh berries, resulting in a light yet filling treat that’s perfect for starting your Sunday off right.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened coconut milk (or almond milk)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1-2 tbsp liquid stevia or erythritol (to taste)
• ½ cup fresh berries (strawberries, blueberries, or raspberries)
• 1 tbsp unsweetened shredded coconut (optional)

Instructions:

1. In a small bowl or jar, combine chia seeds, coconut milk, vanilla extract, cinnamon, and sweetener. Stir well to combine.
2. Cover and refrigerate the mixture for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a thick pudding-like consistency.
3. Once ready to serve, stir the pudding and top with fresh berries and shredded coconut, if using.
4. Enjoy immediately, or store in the fridge for up to 3 days for a quick and easy snack.

This Vegan Keto Chia Pudding with Berries is a simple and refreshing dessert or breakfast option that’s perfect for your Sunday routine. The chia seeds provide a satisfying texture while the coconut milk and berries create a well-balanced flavor. It’s an easy, low-carb, and vegan-friendly recipe that’s both delicious and nutritious.

Vegan Keto Mushroom and Spinach Stuffed Portobello Mushrooms

If you’re looking for a savory, satisfying meal that feels indulgent but is still keto-friendly, these Vegan Keto Mushroom and Spinach Stuffed Portobello Mushrooms are an excellent choice. The meaty texture of the portobello mushroom caps is the perfect base for a filling mixture of spinach, garlic, and nutritional yeast, creating a delicious low-carb and vegan-friendly dish. This recipe is perfect for a Sunday lunch or dinner, and it’s both easy to make and incredibly flavorful.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup nutritional yeast
• 1 tbsp almond flour
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet, gill side up. Drizzle with olive oil and sprinkle with a little salt and pepper.
3. In a skillet, heat olive oil over medium heat and sauté the garlic for 1 minute until fragrant.
4. Add the spinach and cook for 2-3 minutes, until wilted.
5. Stir in nutritional yeast, almond flour, lemon juice, salt, and pepper. Cook for another minute until the mixture thickens slightly.
6. Spoon the spinach mixture into the mushroom caps, pressing down gently to pack the filling.
7. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
8. Garnish with fresh parsley before serving.

These Vegan Keto Mushroom and Spinach Stuffed Portobello Mushrooms are an elegant and delicious choice for any Sunday meal. The portobello mushrooms create a hearty, satisfying base for the savory spinach filling, while the nutritional yeast adds a rich, cheesy flavor without any dairy. It’s a great option for both casual meals and special occasions, offering a healthy, low-carb vegan dish that’s bursting with flavor.

Note: More recipes are coming soon!