3 keto dinner recipes

The dinners are, surely, the foods that generate more Doubts when planning the menu. But not only if we are on a keto diet, but in any situation. We usually come home with accumulated fatigue, either from work, studies or from having done a session of physical activity. It is also possible that we have had to go out shopping, run errands or take care of dependents… Thinking about which dishes to choose for dinner is one more task that is added to all that we do on a daily basis.

If to this task of organizing dinner, which is already difficult in itself, we add that, in addition, we make restrictions on some foods for the first time time when following a keto or ketogenic diet, we can end up not knowing what to do with what we have in the fridge. What recipes are suitable for dinner when following a keto diet?

Remember that in this type of diet what we do is restrict carbohydrates and boost complete proteins –in our case vegetables– and good quality fats.

There are many ideas of simple recipes that can be served for dinner, with a good homemade guacamole with a little pico de gallo and pepper, zucchini or cucumber crudités. You can also indulge yourself sweetly with a mousse of defatted pure cocoa and tofu, adding diced nuts for a crunchy experience.

The following keto dinner recipes they can be modified to fit more efficiently into the diet you follow.

1. Cauliflower curry with tofu

Due to its high protein content with almost no carbohydrates, the tofu is one of the star ingredients of vegan ketogenic meals In addition, it is a very interesting source of calcium. When cauliflower –or any other cruciferous of your choice– is in season, it becomes the ideal ingredient for your dinners: warm, satisfying and quick to make.

Ingredients for 4 servings

400 g of cauliflower florets 400 g of tofu 200 g of chard or fresh spinach 200 ml of water or light vegetable broth Base for the curry 1 large white onion without outer skin 2 peeled garlic cloves 2 tablespoons of curry powder The juice of half a lemon 1 level teaspoon of turmeric 200 ml of coconut milk with its cream4 tablespoons of extra virgin olive oil1 teaspoon of ground chili (optional)

Preparation:

Clean and chop the cauliflower florets, reserving the stem for puree or broth.Steam for 3 minutes, breaking the cooking in a bowl with cold water or ice water.Clean the green leaves well and reserve.Cut the tofu into cubes medium and reserve You can take the opportunity to marinate it in soy sauce with powdered garlic, powdered ginger and chives, optionally. Crush and mix all the ingredients of the curry base well, without lumps. In a frying pan, or in a low pot, put the curry base and add the water, cooking over low heat for a few minutes. Add the cauliflower and tofu and let the added water or broth evaporate. Turn off the heat and add the green leaf, which will cook with the residual heat by placing a lid on top

This recipe is ideal for batch cooking and keeps very well frozen. I recommend defrosting and using a pot or skillet to heat before serving.

2. Recipe for seitan with mushrooms

The seitan with mushrooms is a recipe that never fails, a staple of vegan cooking which is also ideal as a keto dinner. Seitan is just wheat gluten, that is, protein, and like tofu, it is very low in carbohydrates.

It is a much less interesting source of protein than legumes but we can incorporate it several times a week. Of course, as long as it is not a problem for us to take gluten. Then we could do the same with a textured soybean steak already hydrated.

Ingredients for two servings:

2 seitan fillets 50 g of mushrooms 2 tablespoons of extra virgin olive oil 1 unsweetened natural soy yogurt 1 tablespoon of soy cream or coconut cream 1 teaspoon of pepper 1 tablespoon of lemon juice Salt

Preparation:

Fillet the mushrooms after washing them well.Sauté the mushrooms in a pan with very little oil.In a small saucepan, put the unsweetened soy yogurt, the vegetable cream, the pepper and the lemon juice.Mix and heat over low heat .Pass the seitan fillets around and around the pan, grilled or with very little oil, over high heat, until they are very crispy.Add the mushrooms and the sauce and cook over very low heat and with a lid for 5 minutes You can also plate the fillets with the mushrooms and the sauce, serving all hot.

3. Hemp Seed Vegetable Stir Fry Recipe

This simple recipe practically makes itself. The trick to hemp seed vegetable stir fry is to have the ingredients purchased and readily available. Hemp seeds are our great allies when it comes to adding quality protein to our recipes at dinner instantly, since those that come peeled are ready to eat in any preparation: salads, creams or stir-fries.

Ingredients for one serving:

200 kale cabbage 100 g white onion 2 heaping tablespoons of hemp seeds 2 tablespoons of flax oil A glass of water ½ teaspoon of turmeric coffee ½ teaspoon of ground black pepper Salt

Preparation:

Clean the kale leaves well and cut them lengthwise, discarding the stem. Peel and cut the onion into julienne strips. In a pan, add water and oil. Turn the heat on. When hot, over high heat, add the cabbage and onion. Cook with a lid on for 3 minutes.