Combining vegetarianism with the ketogenic diet might seem challenging, but it’s very achievable with the right approach. This 7-day vegetarian keto meal plan provides a full week of satisfying, nutritious meals that are both meat-free and low in carbohydrates.
Your vegetarian keto kitchen should be built around: eggs, full-fat dairy (cheese, cream, butter, Greek yoghurt), paneer, halloumi, tofu (firm), tempeh, nuts and nut butters, seeds, avocados, low-carb vegetables, cream cheese, brie and camembert, and plant-based oils (olive, coconut, avocado).
Day 1: Breakfast: Spinach and feta omelette. Lunch: Avocado and halloumi salad. Dinner: Cauliflower cheese with roasted vegetables.
Day 2: Breakfast: Full-fat Greek yoghurt with berries (raspberries, blackberries — keto-friendly in small amounts) and crushed walnuts. Lunch: Tofu stir-fry with courgette noodles. Dinner: Paneer curry with cauliflower rice.
Day 3: Breakfast: Cream cheese pancakes (almond flour). Lunch: Caprese salad with mozzarella. Dinner: Baked brie with nuts and a green salad.
Eggs are the cornerstone of vegetarian keto — eat 2-4 daily. Cheese provides protein alongside fat. Tofu and tempeh are excellent protein sources with minimal carbs. Nuts are protein-rich but watch portion sizes (they’re calorie-dense). Explore our keto breakfast recipes for egg-based meal ideas and check our keto lunch recipes for vegetarian options.