keto vegetarian

This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. It’s a delicious vegetarian meal!

Keto Eggplant Parmesan Recipe

Olive Oil

Garlic (crushed)

½ small Onion (diced)

Tomato Paste

Basil

Thyme

Salt

Black Pepper (ground)

Tomatoes (fresh, diced)

Eggplants (sliced thickly (you will need 18 slices))

Fresh Mozzarella Cheese (sliced)

Parmesan Cheese (shredded)

Mozzarella Cheese (shredded)

Parsley

Preheat the oven 180C/390F.

Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.

Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.

Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce. Remove from the heat and set aside.

Brush the slices of eggplant with oil and sprinkle with salt.

Place a cast iron grill pan over medium high heat and cook the eggplant slices for 2-3 minutes on each side. This can also be done on your BBQ/grill.

Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of the chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.

Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.

Bake for 25 minutes, until the cheese is golden brown.

Sprinkle over the fresh parsley and serve.

These yummy Keto Falafel Nuggets are loaded with flavor - just like the real deal! They are a great meat-free vegetarian lunch, dinner or as a snack (straight from the fridge).

Keto Falafel Recipe - Easy Low Carb Vegetarian Nuggets

Onion (roughly chopped)

Garlic

Cilantro

Cauliflower

Almond Flour

Cumin (ground)

Xanthan Gum

Turmeric (ground)

Chili Powder

Sour Cream

Lemon Juice

Garlic Powder

Smoked Paprika

Pepper

Preheat the oven to 200C/400F. Line a cookie sheet with parchment paper and set aside.

Break the cauliflower into florets and place into your food processor, blend into chunky rice texture. Scrape out into a bowl and set aside.

Without cleaning out your food processor, add the onion, garlic, parsley and cilantro. Blend until finely chopped.

Add the cauliflower back in, along with the remaining falafel ingredients. Blend until just combined.

Gently form the mixture into discs, each about 2 tablespoons of mixture. You can also use a cookie scoop for this.

Bake for 35-40 minutes, turning the cookie sheet halfway through.

To make the dipping sauce, add all the ingredients into a small bowl and whisk together.

Enjoy the falafels hot from the oven, or cool and enjoy cold, with a side of dipping sauce.

Enjoy tabbouleh but trying to avoid the high carb content due to the bulgar? My Tabbouleh with Hemp Hearts is the keto tabbouleh you've been dreaming of!

Keto Tabouli Recipe

Shelled Hemp Hearts

olive oil

Mint

Chopped Green Scallions

Cherry Tomatoes

cucumbers

Kosher Salt

Mix in a large bowl. Eat some now. Save some for later.

EVEN FASTER TIP:&nbsp;Double the recipe since this will keep–and keep improving–for 3-5 days if kept in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554739678/oz4hjdsvsjhkgrapn5cq.mp4

Easy Keto Tabouli recipe uses hemp hearts for a delicious vegetarian keto side dish. Eat it as a salad, or use it as a savory fat bomb and enjoy a wonderful, fast salad with this hemp hearts recipe.

Tabouli with Hemp Hearts | Keto Tabbouleh Recipe

This Indian Cucumber Salad, or Koshimbir, is a refreshing combination of cucumbers and peanuts with a few spices, making this the perfect summer salad!

Indian Cucumber &amp; Peanut Salad Kakadi chi Koshimbir

cucumbers (peeled)

Cilantro (chopped)

Spanish peanuts (chopped)

Sugar Or Other Sweetener Equivalent (Optional)

Black Mustard Seeds (or sub cumin seeds)

Turmeric

Lemon (juiced)

Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.

Place into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cucumbers and mix well.

Squeeze lemon juice and mix once again and serve.

Top 4 keto vegetarian recipes from across the web

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Keto Eggplant Parmesan Recipe

Keto Falafel Recipe - Easy Low Carb...

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Indian Cucumber & Peanut Salad ...

Top 4 keto vegetarian recipes from across the web

The most viewed keto vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Eggplant Parmesan Recipe

Keto Falafel Recipe - Easy Low Carb...

Keto Tabouli Recipe

Indian Cucumber &amp; Peanut Salad ...

The most viewed keto vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Indian Cucumber & Peanut Salad ...