25+ Quick and Easy Friday Affordable Vegan Recipes You’ll Love

Looking for affordable and delicious vegan recipes that won’t break the bank? You’ve come to the right place!

Whether you’re new to vegan cooking or simply looking for budget-friendly meal ideas, this list of 25+ vegan recipes is packed with simple, tasty, and wallet-friendly options.

Eating plant-based doesn’t have to be expensive, and with a little creativity, you can create satisfying meals for you and your family without compromising on flavor.

From hearty soups to quick and easy dinners, these vegan recipes are perfect for your next meal prep or weeknight dinner.

25+ Quick and Easy Friday Affordable Vegan Recipes You’ll Love

Eating vegan on a budget is not only possible, but it can also be fun and rewarding.

With these 25+ affordable vegan recipes, you can enjoy a variety of flavors while keeping your grocery bill in check.

These meals are simple, nutritious, and easy to prepare, making them perfect for anyone looking to explore vegan cooking without the high cost.

So next time you’re in the kitchen, try out a few of these recipes and discover how enjoyable and accessible plant-based eating can be!

Spicy Zucchini Noodles with Avocado Pesto

This Spicy Zucchini Noodles with Avocado Pesto is a perfect low-carb, keto-friendly dish that is both filling and flavorful. The zucchini noodles are a healthy substitute for traditional pasta, while the avocado pesto provides a creamy texture and rich taste. With a kick of chili flakes, it’s a great way to enjoy a light yet satisfying meal on a budget.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/4 tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor, combine the avocado, basil, olive oil, lemon juice, garlic, chili flakes, and nutritional yeast (if using). Process until smooth.
3. Toss the zucchini noodles with the avocado pesto until they are evenly coated.
4. Season with salt and pepper to taste. Serve chilled or at room temperature.

This dish is a wonderful combination of fresh, nutrient-packed zucchini and creamy avocado. It’s quick, easy, and makes for a perfect low-carb, vegan lunch. The chili flakes add just enough spice to keep your taste buds engaged, and the avocado pesto provides a satisfying richness without any dairy. Plus, it’s highly customizable—add your favorite keto-friendly veggies or protein if desired.

Cauliflower Rice Stir-Fry with Tofu and Vegetables

Cauliflower rice stir-fry is a great way to enjoy a keto-friendly, vegan meal without sacrificing flavor. The cauliflower rice serves as the base, providing a low-carb alternative to traditional rice. Paired with crispy tofu and a variety of colorful vegetables, this stir-fry is both nourishing and affordable.

Ingredients:

• 1 small head of cauliflower (grated into rice-sized pieces)
• 200g firm tofu (pressed and cubed)
• 1/2 bell pepper, thinly sliced
• 1 small carrot, julienned
• 1/4 cup peas
• 1 tbsp sesame oil (or any oil of choice)
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• Green onions (for garnish)

Instructions:

1. Heat a large pan or wok over medium heat. Add the sesame oil and sauté the tofu cubes until golden and crispy. Remove and set aside.
2. In the same pan, add the ginger and garlic, stirring for about 30 seconds until fragrant.
3. Add the grated cauliflower rice to the pan, stir-frying for 5-7 minutes until tender but not mushy.
4. Toss in the bell pepper, carrot, and peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.
5. Return the tofu to the pan, add the soy sauce and rice vinegar, and toss everything together until evenly coated.
6. Garnish with green onions and serve hot.

This Cauliflower Rice Stir-Fry with Tofu and Vegetables is an excellent keto option that’s full of texture and flavor. The cauliflower rice mimics traditional rice but has far fewer carbs, making it perfect for those following a low-carb diet. The crispy tofu adds plant-based protein, while the vegetables provide a colorful, crunchy bite. This recipe is versatile, affordable, and easy to make, making it a great choice for any busy Friday lunch.

Avocado and Chickpea Salad Lettuce Wraps

These Avocado and Chickpea Salad Lettuce Wraps offer a refreshing, light lunch that’s packed with flavor and good-for-you ingredients. The combination of creamy avocado, protein-rich chickpeas, and crunchy lettuce wraps makes this recipe a healthy, low-carb alternative to traditional sandwiches. It’s quick to assemble and perfect for meal prepping.

Ingredients:

• 1 can of chickpeas (drained and mashed)
• 1 ripe avocado (mashed)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste
• Romaine lettuce leaves (for wraps)
• 1/4 tsp cumin (optional)
• A few slices of tomato (optional)

Instructions:

1. In a medium bowl, mash the chickpeas and avocado together until smooth, leaving some chunks for texture.
2. Stir in the olive oil, lemon juice, red onion, cilantro, cumin (if using), and season with salt and pepper to taste.
3. Wash and dry the lettuce leaves.
4. Spoon the chickpea and avocado mixture onto the center of each lettuce leaf.
5. Top with a slice of tomato if desired, and fold the lettuce to create a wrap.
6. Serve immediately or store in an airtight container for meal prep.

These Avocado and Chickpea Salad Lettuce Wraps are a light yet satisfying meal that’s perfect for a keto-friendly lunch. The creamy avocado pairs wonderfully with the chickpeas, and the lettuce wrap provides the perfect crunchy vessel. This recipe is not only quick and easy to prepare but also a great way to eat healthy on a budget. It’s a refreshing option that’s sure to keep you full and energized throughout the day.

Cauliflower and Spinach Curry

This Cauliflower and Spinach Curry is a hearty, flavorful dish that is both vegan and low-carb. The cauliflower acts as a filling, nutritious base, while the spinach adds a fresh, earthy flavor. With aromatic spices and a creamy coconut milk base, this curry is a perfect, comforting dish for a Friday lunch that won’t derail your keto goals.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 cups fresh spinach (chopped)
• 1 can (400ml) coconut milk
• 1 tbsp coconut oil (or any oil of choice)
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (optional for heat)
• Salt to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pan or skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic, ginger, turmeric, cumin, garam masala, and chili powder (if using). Stir well for another minute until the spices become fragrant.
3. Add the cauliflower florets and cook for 5 minutes, allowing them to lightly brown and soften.
4. Pour in the coconut milk, bring the curry to a simmer, and cook for 15-20 minutes, or until the cauliflower is tender.
5. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
6. Season with salt to taste, garnish with fresh cilantro, and serve warm.

This Cauliflower and Spinach Curry is a rich and flavorful vegan dish that’s both low-carb and keto-friendly. The creamy coconut milk provides a soothing texture, while the spices add depth and warmth. It’s a comforting yet light meal that’s perfect for those who want a flavorful, satisfying lunch without the carbs. It’s simple to make and also versatile—add your favorite low-carb vegetables or protein to make it your own.

Tempeh Lettuce Wraps with Peanut Sauce

These Tempeh Lettuce Wraps with Peanut Sauce are an amazing low-carb, keto-friendly lunch that’s full of texture and taste. The tempeh is a perfect plant-based protein that mimics meat in a satisfying way, while the creamy peanut sauce brings a rich, nutty flavor. Wrapped in crisp lettuce, this dish is both healthy and affordable, making it perfect for a Friday lunch.

Ingredients:

• 200g tempeh (crumbled)
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (optional)
• 1 tsp sesame oil
• 1/4 tsp chili flakes (optional for heat)
• 1/4 cup peanut butter (smooth or crunchy)
• 1 tbsp lime juice
• 1 garlic clove (minced)
• 1 tbsp warm water (to thin sauce)
• Romaine lettuce leaves (for wrapping)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the crumbled tempeh and sauté until crispy and golden brown, about 7-10 minutes.
2. Add the soy sauce, rice vinegar, maple syrup (if using), sesame oil, and chili flakes. Stir well to coat the tempeh, and cook for another 2-3 minutes.
3. In a separate bowl, whisk together the peanut butter, lime juice, garlic, and warm water until smooth and creamy. Adjust the water as needed to reach the desired consistency.
4. Wash and dry the lettuce leaves, then spoon the tempeh mixture into each leaf.
5. Drizzle the peanut sauce over the tempeh, garnish with fresh cilantro, and serve immediately.

These Tempeh Lettuce Wraps with Peanut Sauce are a fantastic way to enjoy a keto-friendly vegan lunch that’s bursting with flavor. The tempeh is hearty and satisfying, while the peanut sauce adds a creamy, nutty kick. The fresh lettuce wraps provide a crunchy contrast, making each bite a perfect balance of textures. This dish is simple to prepare, highly customizable, and an excellent choice for meal prep. It’s affordable, healthy, and a great way to switch up your typical lunch routine.

Cucumber and Tomato Salad with Vegan Feta

This Cucumber and Tomato Salad with Vegan Feta is a refreshing and light lunch that is both low-carb and keto-friendly. The crisp cucumbers and juicy tomatoes create a perfect base, while the tangy vegan feta adds richness and flavor. This salad is simple to make, bursting with fresh ingredients, and a great addition to any meal plan.

Ingredients:

• 1 large cucumber (sliced)
• 1 pint cherry tomatoes (halved)
• 1/4 cup vegan feta (store-bought or homemade)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large bowl, combine the sliced cucumber, halved tomatoes, and red onion.
2. Drizzle with olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and pepper.
3. Toss gently to combine, ensuring the vegetables are evenly coated.
4. Top the salad with crumbled vegan feta and garnish with fresh parsley.
5. Serve immediately, or chill in the fridge for a refreshing cold salad.

This Cucumber and Tomato Salad with Vegan Feta is a quick, light, and low-carb meal that’s perfect for a keto-friendly Friday lunch. The freshness of the cucumbers and tomatoes is complemented by the creamy and tangy vegan feta, making each bite refreshing and satisfying. It’s an easy-to-make salad that can be prepared in minutes and is great for meal prep. Whether enjoyed as a standalone dish or paired with other keto options, it’s a delicious, healthy way to start your weekend.

Mushroom and Avocado Salad with Lemon Dressing

This Mushroom and Avocado Salad with Lemon Dressing is a simple yet flavorful keto-friendly meal that’s perfect for a light lunch. The earthy mushrooms and creamy avocado pair beautifully together, creating a satisfying salad that’s both low-carb and nutrient-packed. The zesty lemon dressing adds a refreshing kick, making it an ideal dish for a Friday lunch.

Ingredients:

• 1 cup baby mushrooms (sliced)
• 1 ripe avocado (diced)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large bowl, combine the sliced mushrooms, diced avocado, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, thyme, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
4. Garnish with fresh parsley before serving.

This Mushroom and Avocado Salad is a vibrant, low-carb dish that’s perfect for anyone on a keto diet. The mushrooms add a savory depth, while the creamy avocado provides a rich contrast. The lemon dressing brightens up the flavors and makes the salad refreshing and light. It’s quick to prepare, making it ideal for a busy lunch, and it’s packed with healthy fats and fiber to keep you satisfied all afternoon.

Cabbage Stir-Fry with Tempeh and Cashews

This Cabbage Stir-Fry with Tempeh and Cashews is a crunchy, savory, and protein-packed dish that’s low in carbs and high in flavor. The cabbage is a fantastic, low-calorie base that absorbs the rich flavors of the stir-fry sauce, while the tempeh provides a hearty texture, and the cashews add a satisfying crunch. It’s a filling and affordable dish for a quick keto-friendly lunch.

Ingredients:

• 1 small head of cabbage (shredded)
• 200g tempeh (cubed)
• 1/4 cup cashews (unsalted)
• 2 tbsp coconut oil (or any oil of choice)
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1 garlic clove (minced)
• 1-inch piece of ginger (grated)
• Green onions (for garnish)

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the tempeh cubes and sauté until they become golden brown and crispy, about 7-10 minutes.
2. Add the cashews and sauté for an additional 1-2 minutes until lightly toasted.
3. Add the garlic, ginger, chili flakes (if using), soy sauce, rice vinegar, and sesame oil to the pan. Stir to coat the tempeh and cashews in the sauce.
4. Add the shredded cabbage and stir-fry for 5-7 minutes until the cabbage softens but remains slightly crisp.
5. Garnish with green onions and serve hot.

This Cabbage Stir-Fry with Tempeh and Cashews is a perfect low-carb, keto meal that’s both satisfying and full of texture. The tempeh and cashews provide a delicious contrast to the tender yet crispy cabbage, and the stir-fry sauce brings everything together with savory, umami flavors. It’s a quick and easy dish to prepare, making it ideal for a busy Friday lunch. Plus, it’s packed with protein, healthy fats, and fiber, keeping you full and energized throughout the day.

Zucchini and Bell Pepper Frittata

This Zucchini and Bell Pepper Frittata is a versatile, keto-friendly dish that’s perfect for lunch or brunch. The zucchini adds moisture and freshness, while the bell pepper provides a sweet and colorful contrast. Packed with eggs and spices, this frittata is a great source of protein and healthy fats, making it a satisfying low-carb meal.

Ingredients:

• 2 medium zucchinis (grated)
• 1 bell pepper (diced)
• 6 large eggs
• 2 tbsp olive oil
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a skillet over medium heat. Add the grated zucchini and diced bell pepper, cooking for about 5-7 minutes until softened.
3. In a bowl, whisk together the eggs, almond milk, garlic powder, onion powder, salt, and pepper until smooth.
4. Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute the veggies evenly.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
6. Remove from the oven, let cool slightly, and garnish with fresh herbs before serving.

This Zucchini and Bell Pepper Frittata is a quick, low-carb dish that’s not only keto-friendly but also packed with flavor. The combination of zucchini and bell peppers adds a fresh, light texture, while the eggs provide a rich and satisfying base. The frittata is easy to make and perfect for meal prepping. It’s a great option for a quick lunch or even a weekend brunch, and it can be enjoyed warm or cold. Plus, it’s highly adaptable—feel free to add other low-carb veggies or herbs to suit your taste.

Spaghetti Squash with Garlic and Herbs

Spaghetti Squash with Garlic and Herbs is a simple yet flavorful low-carb, keto-friendly dish that makes for a perfect Friday lunch. The spaghetti squash serves as a low-carb alternative to traditional pasta, and when paired with garlic, olive oil, and fresh herbs, it becomes a delicious and satisfying meal. It’s light, full of flavor, and great for meal prepping!

Ingredients:

• 1 medium spaghetti squash
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• 1/4 cup fresh basil (chopped)
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste
• Red pepper flakes (optional for heat)
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil, and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be shredded with a fork.
4. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the strands with the sautéed garlic and olive oil, and stir in the fresh basil, parsley, and red pepper flakes.
6. Sprinkle with nutritional yeast if desired, and serve warm.

This Spaghetti Squash with Garlic and Herbs is a light, flavorful alternative to traditional pasta and is perfect for a keto-friendly, low-carb lunch. The roasted squash strands take on a satisfying texture, while the garlic and fresh herbs infuse it with bold flavors. This dish is quick to prepare, full of healthy fats, and a great choice for anyone looking for a satisfying yet light meal. It’s also versatile—feel free to add other veggies or plant-based protein for added substance.

Broccoli and Almond Stir-Fry with Lemon Tahini Dressing

This Broccoli and Almond Stir-Fry with Lemon Tahini Dressing is a vibrant, nutritious, and keto-friendly dish that’s perfect for lunch. The crunchy almonds and tender broccoli create a satisfying texture contrast, while the creamy lemon tahini dressing brings everything together with a burst of citrusy richness. This quick stir-fry is full of healthy fats, protein, and fiber.

Ingredients:

• 2 cups broccoli florets
• 1/4 cup almonds (sliced or whole)
• 2 tbsp olive oil
• 1 garlic clove (minced)
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1/2 tbsp rice vinegar
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes until they are tender but still crisp.
2. In the same skillet, add the garlic and almonds, sautéing for another 2-3 minutes until the almonds are toasted and the garlic is fragrant.
3. In a small bowl, whisk together the tahini, lemon juice, sesame oil, rice vinegar, soy sauce, maple syrup (if using), and a pinch of salt and pepper until smooth.
4. Pour the lemon tahini dressing over the broccoli and almonds, tossing to coat everything evenly.
5. Serve warm and enjoy!

This Broccoli and Almond Stir-Fry with Lemon Tahini Dressing is a delicious and nutritious keto meal that’s bursting with flavor and texture. The combination of crunchy almonds and tender broccoli creates a satisfying dish, while the tahini dressing adds a rich, creamy touch with a burst of citrus. This stir-fry is quick to prepare, making it a perfect low-carb lunch option. It’s packed with fiber, healthy fats, and protein, keeping you full and energized throughout the day.

vgan Cauliflower Tacos with Avocado Cream

These Vegan Cauliflower Tacos with Avocado Cream are a flavorful and satisfying low-carb meal that’s perfect for a keto-friendly lunch. The roasted cauliflower provides a meaty texture, and the avocado cream adds a smooth, creamy element that brings the dish together. These tacos are fresh, vibrant, and full of healthy ingredients.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 avocado (ripe)
• 2 tbsp lime juice
• 1/4 cup cilantro (chopped)
• 4 large lettuce leaves (for taco wraps)
• Sliced red onion (optional, for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 20-25 minutes, or until golden and tender.
4. While the cauliflower is roasting, blend the avocado, lime juice, cilantro, and a pinch of salt in a food processor until smooth.
5. To assemble, lay a lettuce leaf on a plate, then add a scoop of roasted cauliflower. Drizzle with avocado cream and garnish with sliced red onion and fresh cilantro.
6. Serve immediately and enjoy!

These Vegan Cauliflower Tacos with Avocado Cream are a fantastic low-carb, keto-friendly lunch option. The roasted cauliflower provides a satisfying, savory base, while the creamy avocado sauce elevates the tacos to another level. Wrapped in fresh lettuce leaves, these tacos are light yet filling, making them a perfect choice for a healthy, delicious meal. This dish is not only packed with flavor, but it’s also easy to make and can be customized with your favorite toppings.

Zucchini Noodles with Avocado Pesto

This Zucchini Noodles with Avocado Pesto is a vibrant and delicious low-carb alternative to traditional pasta. The ucchini noodles, also known as “zoodles,” are paired with a creamy, nutrient-dense avocado pesto, making this dish not only keto-friendly but also full of healthy fats and fiber. This is a light yet satisfying meal that’s perfect for a quick Friday lunch.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove (minced)
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor or blender, combine the avocado, basil, pine nuts, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Garnish with cherry tomatoes and extra basil if desired.
5. Serve immediately, and enjoy!

This Zucchini Noodles with Avocado Pesto is a delightful, keto-friendly meal that’s both light and satisfying. The zucchini noodles provide a crunchy texture that pairs perfectly with the creamy avocado pesto, making it a refreshing and nutritious lunch option. It’s quick to prepare, nutrient-packed, and offers a healthy alternative to pasta. This dish is full of healthy fats and antioxidants, and it’s perfect for those following a low-carb or vegan lifestyle.

Vegan Tofu Scramble with Spinach and Mushrooms

This Vegan Tofu Scramble with Spinach and Mushrooms is a hearty, savory dish that makes for a filling, low-carb, keto-friendly lunch. Tofu serves as a protein-rich base that absorbs all the flavors from the spices, while the spinach and mushrooms add freshness and texture. This scramble is versatile, easy to make, and packed with plant-based protein and healthy fats.

Ingredients:

• 200g firm tofu (drained and crumbled)
• 1 cup fresh spinach (chopped)
• 1/2 cup mushrooms (sliced)
• 1/4 onion (diced)
• 1 tbsp olive oil
• 1 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and become tender.
3. Add the crumbled tofu to the pan and cook for 5-7 minutes, stirring occasionally.
4. Sprinkle in the turmeric, paprika, garlic powder, salt, and pepper. Stir well to coat the tofu evenly with the spices.
5. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Garnish with fresh parsley and serve immediately.

his Vegan Tofu Scramble with Spinach and Mushrooms is a perfect keto-friendly, plant-based lunch option. It’s full of protein, healthy fats, and fiber, making it both satisfying and nutritious. The tofu absorbs the spices beautifully, creating a savory, flavorful dish that pairs wonderfully with the earthy mushrooms and fresh spinach. This scramble is versatile, so you can add other veggies or herbs to suit your tastes. It’s an excellent choice for meal prep and a great way to kick off your day or enjoy a fulfilling lunch.

Cucumber and Avocado Sushi Rolls

These Cucumber and Avocado Sushi Rolls are a fresh, light, and keto-friendly take on sushi. With no rice involved, they’re low-carb and perfect for a vegan, gluten-free lunch. The crisp cucumber and creamy avocado provide the ideal filling, while the nori sheets offer a savory, umami flavor. These rolls are easy to make and a fun, healthy alternative to traditional sushi.

Ingredients:

• 1 cucumber (sliced into thin strips)
• 1 ripe avocado (sliced)
• 4 sheets nori (seaweed)
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• 1 tsp sesame seeds (optional)
• Wasabi (optional, for serving)

Instructions:

1. Lay a sheet of nori on a bamboo sushi mat or a clean surface with the shiny side facing down.
2. Arrange a few strips of cucumber and slices of avocado in the center of the nori.
3. Carefully roll the nori tightly around the fillings, using the sushi mat to keep the roll firm.
4. Once rolled, slice the sushi into 6-8 pieces using a sharp knife.
5. In a small bowl, mix together the coconut aminos, rice vinegar, and sesame oil to create a dipping sauce.
6. Sprinkle sesame seeds on top of the sushi, if desired, and serve with the dipping sauce and optional wasabi.

These Cucumber and Avocado Sushi Rolls are a light, refreshing, and keto-friendly dish that’s perfect for a satisfying lunch. With no rice involved, they’re a great low-carb alternative to traditional sushi rolls, and the fresh cucumber and creamy avocado provide a satisfying bite. These rolls are quick to assemble, full of healthy fats, and are great for meal prepping or serving as a fun, bite-sized dish. They’re perfect for anyone looking to enjoy sushi in a healthier, low-carb way.

Note: More recipes are coming soon