Vegetarian Keto Diet Plan For Rapid Weight Loss

For this vegetarian diet plan, there are eggs included because it is assumed that the followers are egg-vegetarians. Furthermore, soy, tofu, and tempeh are also included in order to get the proper amount of protein, however, it is always best to choose them fresh.

Read below how the keto diet plan looks like for vegetarians:

WEEK 1

Monday

Breakfast: Two-egg omelet with spinach and mushrooms, cooked in coconut oil.
Snack: Handful of blueberries
Lunch: Eggplant salad with artichoke hearts + tomatoes + mixed greens + boiled egg + olive oil
Dinner: Seared tofu and a mixed green salad with avocado and olive oil

Tuesday

Breakfast: Two fried eggs in olive oil and 1/2 of avocado with tomato and cilantro salsa
Snack: Soft cheese with cucumber slices
Lunch: Fried tofu and Tomato
Dinner: Zoodles with mushrooms and homemade tomato sauce

Wednesday

Breakfast: Eggs cooked in coconut oil with asparagus and roasted peppers
Snack: Handful of macadamia nuts
Lunch: Tempeh, brie, arugula, pesto, and olive plate
Dinner: Goat cheese, tomato, and avocado salad with olive oil and lime

Thursday

Breakfast: Frittata with broccoli
Snack: Celery and peanut butter
Lunch: Seared tofu + almonds + avocado + cucumber + blueberries
Dinner: Roasted portobello mushroom with herb butter and broccoli

Friday

Breakfast: Scrambled eggs in butter with tomato and cilantro, and Latin cream on the side.
Snack: Green peppers with cream cheese
Lunch: Cauliflower has and mayo + string cheese + radishes + avocado and olive oil
Dinner: Mixed green salad with tomato, and mushrooms and eggplant cooked in olive oil

Saturday

Breakfast: Boiled eggs with mayonnaise
Snack: Cucumber slices and avocado
Lunch: Sliced almond salad in a jar with greens of your choice + olive oil
Dinner: Grilled veggie plate with cheese

Sunday

Breakfast: Eggplant hash topped with fried eggs.
Snack: Homemade zucchini chips
Lunch: Fried cheese + roasted pepper + mixed green salad
Dinner: Baked portobello with pesto and Brussels sprouts

WEEK 2

Monday

Breakfast: Huevos rancheros (fried egg with tomato salsa and avocado and sour cream on the side)
Snack: Handful of strawberries
Lunch: Roasted zucchini slices and cream cheese rolls + celery slices and cherry tomatoes + almonds
Dinner: Tofu in cream sauce and steamed zucchini

Tuesday

Breakfast: Keto coconut porridge (coconut flour + egg + coconut oil + coconut cream mixed together over a saucepan) topped with raspberries.
Snack: Slice of cheese smeared with butter
Lunch: Tomato, avocado, and French onion dip sandwich with cloud bread + almonds and blueberries.
Dinner: Pan-fried tofu with steamed asparagus

Wednesday

Breakfast: Blackberry and strawberry smoothie with coconut milk and lemon juice
Snack: Coleslaw
Lunch: 2 boiled eggs + string cheese + avocado slices + cucumber + cream cottage cheese for dipping
Dinner: Tofu “meatballs” with zoodles and parmesan cheese

Thursday

Breakfast: Two fried eggs over kale sautéed in olive oil
Snack: Butter melted into coffee
Lunch: Roasted mushroom with mixed greens and plenty of olive oil + handful of raspberries + almonds
Dinner: Creamy lemon green beans and roasted cabbage

Friday

Breakfast: Low-carb blueberry pancakes (eggs + cream cheese + butter + almond flour + oat fiber + lemon zest + baking powder + blueberries)
Snack: Celery and cream cheese
Lunch: Sautéed broccoli and tempeh, two Babybel pieces of cheese, celery and cream dipping sauce
Dinner: Eggplant-wrapped asparagus and brie

Saturday

Breakfast: Baked eggs with tomato and avocado
Snack: Cucumber and mayo
Lunch: Deviled eggs and avocado plate
Dinner: Butter-fried broccoli and avocado salad

Sunday

Breakfast: Green smoothie (avocado + MCT oil + cucumber + spinach + parsley + hemp seeds + turmeric + lemon)
Snack: Handful of Brazil nuts
Lunch: Sautéed mushroom and pesto sandwich with cloud bread + macadamia nuts + blackberries
Dinner: Zucchini lasagna (mozzarella + parmesan + zucchini slices)