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Hey, thanks for your message! I’ll do my best! 

Here’s a list of low/medium-carb foods that can easily form a vegan ketogenic diet. This list is certainly not complete or final, but it will hopefully be a decent starting point!

Vegetables:

avocado

asparagus

beetroot

bok choi

broccoli

broccoflower

cabbage

carrot

cauliflower

cucumber

daikon

eggplant

garlic (not too much)

kale

leek

lettuce (any kind)

mushrooms

olives

pumpkin

salad leaves (rucola, mizuna, nasturtium etc)

seaweed products (spirulina, nori, laver, etc)

spinach

swede

tomato

turnip

zucchini (/summer squash/courgette)

Fruits (all in smaller quantities)

apple

blueberries

lemon juice

raspberries

strawberries

watermelon

Nuts & Seeds

almonds

almond butter

almond flour

almond milk (unsweetened)

brazil nuts

chia seeds

coconut chips

coconut cream

coconut (desiccated)

coconut flour

coconut milk

flaxseeds/linseed (whole or ground)

hazelnuts

macadamias

macadamia butter

peanuts

peanut butter

peanut flour

pecans

pumpkin seeds (pepitas)

sesame seeds

sunflower seeds

Protein sources:

low carb bread

nuts and seeds (see above)

protein powder- look for ‘original’ or unsweetened varieties, then check to make sure it’s low carb and vegan. rice, soy and pea proteins seem to be most popular

tempeh

tofu

vegan Quorn products, and other meat-replacement products. just check the label to make sure they’re vegan and low carb (ideally less than 7g net carbs per serving, though you can always change the serving size).

Oils, Condiments & Flavouring

apple cider vinegar

avocado oil

coconut oil

miso paste

most herbs & spices

most vegetable stock powders (check the label)

nutritional yeast!!

olive oil

red wine vinegar

soy sauce

tomato paste

vanilla essence (and most other essences)

white vinegar

white wine vinegar

(also look for infused oils and flavoured salts)

Other Random Stuff

cocoa (unsweetened)

coffee

erythritol-based sweetener

stevia

vegemite/most other yeast-based spreads

wheat gluten (for baking)

And regarding your other question, do you mean substitutions for a food diary? I’d love to help, but I think I’d need more information. 

But if you meant dairy substitutions, that’s a bit easier!

milk => unsweetened almond milk (you can sweeten with erythritol or stevia if you want) or coconut milk

cream => coconut cream. the thickest varieties usually come from Thailand & south-east Asia, but if you can’t find those types, try this: leave an opened can of coconut cream in the fridge overnight. the thickest part will naturally rise to the top, where you can easily take it out and use it.

cheese => nutritional yeast, marinated tofu, or any of the vegan cheeses from this page. 

yoghurt => dairy-free coconut yoghurt, or unsweetened soy yoghurt. 

butter => coconut oil or olive oil. and here’s a recipe for something more spreadable: put 1 tsp each of salt and vegetable stock powder in a food processor. add ¼ cup each of coconut oil (solid) and olive oil. process in short bursts, so that it doesn’t get warm enough to properly melt the coconut oil. when it’s all smooth, put it in a jar in the fridge.