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prep time
30 min
cook time
45 min
ready time
1 h 15 min
Low Carb Vegan OMAD Bang Bang Broccoli Plate
Eat your greens! Your vegan Keto recipe for the One Meal A Day diet includes large and tender florets of broccoli coated in a crispy breading made of hemp seeds and nutritional yeast. The broccoli is dripping in a vegan bang bang sauce made with vegan mayonnaise. You can easily alter the spice level of the dish throughout the recipe, so you can make it spicier or milder to your taste. Served on the side is an Asian-inspired salad with scratch-made ginger dressing. No vegan Keto meal is complete without avocado! Next to your salad are thick strips of sesame fried avocado that are warm and nutty. This recipe is made for the OMAD diet, and it has too many carbohydrates to consume if you are not fasting.
Tips For Vegan Fasting
Choosing a vegan lifestyle means making lots of changes to your diet, like cutting out lots of non-vegan foods that your body used to use for energy. It’s important to include lots of Keto fats and complex carbs to give your body slow-burning fuel to use throughout the day. When you eat one meal a day, make sure you use a variety of healthy fats from avocados, plant-based oils, nuts, and seeds. Make sure to rotate between the foods you use to keep your metabolism on its toes.
Natural Vegan Keto Fats
You definitely don’t need to eat animal products to get the variety of healthy fats everybody needs. Healthy oils include extra virgin olive oil, coconut oil, avocado oil, and sunflower seed oil. Nuts and seeds are another bountiful source of omega fatty acids as well as protein and fiber. Cashew, hemp seeds, pumpkin seeds, sunflower seeds, and walnuts are some foods with the highest levels of fat per serving.
Net Carbs
30 g
Fiber
25.7 g
Total Carbs
55.9 g
Protein
53.1 g
Fats
122.4 g
1462 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond milk
0.5 cup
Apple cider vinegar
0.75 tsp
Almond flour
2 tbsp
Tapioca Flour
0.5 tbsp
Salt
1 dash
Garlic powder
0.25 tsp
Hot pepper sauce
0.5 tbsp
Hemp Seeds Shelled Or Hulled
6 tbsp
Sesame seeds
2 tbsp
Nutritional Yeast
3 tbsp
Broccoli, raw
6 oz
Mayonnaise, from soybeans (vegan)
0.33 cup
Olive oil
0.75 tbsp
Chili Sauce Ground or Paste
1 tbsp
Liquid stevia
5 Drop
Lemon juice
0.25 tsp
Avocado
2 oz
Sesame seeds
2 tbsp
Olive Oil
0.5 tsp
Mayonnaise, from soybeans (vegan)
0.33 cup
Ginger
0.5 tsp
Lemon juice
0.25 tsp
Ketchup
0.25 tsp
Tamari sauce
0.5 tsp
Mirin
0.25 tsp
Olive oil
0.75 tbsp
Salt
1 dash
Black pepper
1 dash
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Liquid stevia
5 Drop
Shredded lettuce
3 oz
Recipe Steps
steps 6
1 h 15 min
Step 1
In a large mixing bowl, stir the almond milk and apple cider vinegar together and leave it aside for 10 minutes. Meanwhile, in a smaller bowl, sift together almond flour, tapioca flour (starch), salt, and garlic powder. After 10 minutes, whisk the dry ingredients into the larger bowl along with the hot sauce. This will be the wet dredge for the broccoli. For a less spicy dish, you can omit the hot sauce here.Step 2
Turn on your oven to preheat to 375 degrees. Add raw hemp seeds, sesame seeds, and nutritional yeast to a bullet blender or food processor. Blend the ingredients until you have a fine-crumb dry breading, arrange it across a flat plate. Chop a head of raw broccoli into large, chunky florets. Imagine being able to eat each piece in 2-3 bites after they’re cooked to reference the size.Step 3
Add the broccoli to your wet dredge bowl, and gently fold the broccoli over in the bowl for a few minutes. Keep tossing the broccoli as the vegetable absorbs the liquid and the flour sticks to it. Then, lift each piece of broccoli out of the dredge, let excess liquid drip off, and roll the pieces in the breading until they’re coated liberally. Arrange the breaded broccoli on either a sheet tray lined with parchment paper or a non-stick baking sheet. Bake the broccoli for 35 minutes or until the breading is golden all over and naturally releases from the baking sheet.Step 4
Leave the broccoli aside to cool for 5-10 minutes. Meanwhile, make the bang bang sauce by whisking together vegan mayonnaise, extra virgin olive oil, chili sauce, liquid stevia, and lemon juice in a large mixing bowl. If you are sensitive to spicy foods, you can reduce the amount of chili sauce used. Add the warm broccoli to the large bowl of sauce, and gently fold the broccoli over until it’s coated in bang bang sauce. At your discretion, you can top the broccoli with crushed red pepper flakes, sesame seeds, chopped green onion, or another garnish that you like.Step 5
To make the sesame fried avocado, choose an avocado that is a little firm or green. Chilling softer avocados in your refrigerator beforehand can firm them up for this recipe as well. Slice the avocado into thick slices (about 3-4 per meal), and set them on a clean plate. Sprinkle one side of the slices with ½ teaspoon of sesame seeds each. Then, heat the olive oil in a pan on your stove over medium-high heat. Place the sesame seed side of the avocado slices down in the hot oil, then sprinkle the remaining sesame seeds over the exposed green fruit. Cook the avocado on both sides until the sesame seeds fry to a dark golden brown.Step 6
Let the sesame fried avocado slices cool for just a couple of minutes before you transfer them to your serving plate. Quickly make the ginger salad dressing by whisking together the second amount of vegan mayonnaise, raw ginger, lemon juice, ketchup, soy sauce, rice vinegar, extra virgin olive oil, salt, pepper, onion powder, garlic powder, and liquid stevia. Toss the salad dressing with either shredded or chopped lettuce. At your discretion, you may add additional ingredients to the salad or you can serve it immediately with the rest of your meal.
