We take our delicious Keto Pad Thai sauce and add organic tofu for vegan protein. Shirataki noodles keep the dish low carb.
This is a rich and hearty vegan ragu served over your choice of Garden of Esther”s fresh vegan or gluten free linguini, or over a bed of creamy rutabaga puree which is vegetarian and gluten free. The latter is perfect for a meatless Keto meal, especially over zucchini noodles (add $2).
Ragu: 221 calories; 12 g fat; 16 g carbs; 10 g fiber; 6 g net carbs; 10 g protein.
This traditional Italian soup is kept vegan by using homemade vegetable stock instead of chicken. Cannellini beans, escarole, bell peppers and onions round out this colorful dish.
This delightful vegan dish is a healthy riff on pasta with broccoli and sausage. Garlic and capers round out the traditional Italian flavors. Need gluten free pasta? Let us know and we’ll substitute ($2).
This traditional Moroccan dish enjoys a balanced blend of flavors that includes vegetables, chickpeas, olives, raisins and citrus.
We serve this lovely stew over couscous. If you want it gluten-free, substitute quinoa for $2.
This flavor-packed burger brings home tastes of the southern Mediterranean with roasted red peppers, chickpeas, garlic, herbs and spices. We often the burger on a wholewheat bun (or without for gluten free), with pickled cucumbers, steamed broccoli, and fresh harissa sauce.
The burger has 170 calories, 5 g fat, 27 g carbs, 5 g fiber, 4 g protein.
If you’re cutting out grains and gluten, and missing bread products, do we have something delicious for you! Eating just one of these fluffy bagels is not an option. Ours are topped with melted butter and sesame seeds. They beg to be adorned with your Keto favorites from bacon to cream cheese. Chef’s favorite? Kerrygold Irish Butter.
4 net carbs per bagel.
Contains dairy, eggs and almonds.
The roasted veggies add layers of flavor to this lovely smooth soup.
This lovely Sealantro favorite is a meal in itself. Nevertheless, we serve it with a cherry tomato salad because you can never eat enough vegetables. ‘Tis the season for squash so we pair acorns with fresh herbs, white beans, quinoa, kale and hazelnuts.