25+ Flavorful Friday Vegan Betty Crocker Recipes to Elevate Your Night

Fridays are for unwinding, and what better way to kick off the weekend than with some delicious, plant-based dishes?

If you’re looking to spice up your Friday nights, we have just the thing: a collection of 25+ vegan Betty Crocker recipes.

These recipes are the perfect blend of flavor, ease, and plant-based goodness, making them ideal for your weekly dinner rotation.

Whether you’re cooking for a crowd or just looking for a simple and tasty meal, these vegan recipes offer something for everyone—no sacrifice on taste, just a whole lot of satisfaction.

So, gather your ingredients and let’s dive into these Friday vegan treats that will make your weekend meals exciting and cruelty-free!

25+ Flavorful Friday Vegan Betty Crocker Recipes to Elevate Your Night

As you wrap up your busy week, these 25+ vegan Betty Crocker recipes will ensure that your Fridays are filled with mouth-watering dishes that are both satisfying and healthy.

Whether you’re a seasoned vegan or just exploring plant-based meals, these recipes will make sure you never miss out on the flavors you love.
So, get cooking and enjoy a cruelty-free Friday night filled with deliciousness.

Zucchini Noodles with Vegan Pesto

This light and refreshing zucchini noodle dish is a perfect Friday lunch for those on a low-carb or keto diet. With a creamy and flavorful vegan pesto sauce, the zucchini noodles take on a rich, savory taste while staying low in carbs. This meal is not only filling but also packed with nutrients and healthy fats, making it ideal for anyone looking for a guilt-free, satisfying lunch.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/2 cup pine nuts (or sunflower seeds for a more affordable option)
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: Cherry tomatoes for garnish

Instructions:

1. Spiralize the zucchinis to create noodles, or use a vegetable peeler to create thin strips. Set aside.
2. In a food processor, combine the basil, pine nuts (or sunflower seeds), nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth. If the pesto is too thick, add a tablespoon of water at a time until you reach your desired consistency.
3. Toss the zucchini noodles in the pesto sauce until well-coated.
4. Serve immediately, garnished with fresh cherry tomatoes if desired.

This Zucchini Noodles with Vegan Pesto is the perfect Friday lunch for anyone following a low-carb or keto lifestyle. The zoodles provide a light, healthy base, while the vegan pesto adds depth and richness. The dish is fresh, easy to prepare, and keeps you feeling satisfied throughout the day. You can enjoy this meal guilt-free, knowing it’s packed with healthy fats and nutrients, making it a great way to end the workweek on a nutritious note.

Avocado Cauliflower Rice Bowl

This Avocado Cauliflower Rice Bowl combines the creamy richness of avocado with the lightness of cauliflower rice, making it a deliciously satisfying low-carb lunch. It’s a quick, nutrient-packed meal that is full of flavor and healthy fats, making it perfect for anyone following a keto or vegan diet. This dish is fully customizable, allowing you to add in your favorite veggies or toppings for a personalized touch.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: Fresh cilantro, chili flakes, or pumpkin seeds for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender but not mushy. Season with salt and pepper.
2. While the cauliflower rice is cooking, prepare the other vegetables. Dice the red bell pepper and onion, and slice the avocado.
3. Once the cauliflower rice is cooked, transfer it to a bowl. Top with the diced red pepper, red onion, and sliced avocado.
4. Drizzle with lemon juice, and garnish with cilantro, chili flakes, or pumpkin seeds if desired.

This Avocado Cauliflower Rice Bowl is an ideal low-carb, keto-friendly lunch that combines the rich, creamy texture of avocado with the light, nutritious cauliflower rice. It’s the perfect way to pack in healthy fats and fiber without compromising on flavor. The dish is quick to prepare and highly customizable, so you can add your favorite veggies or toppings to suit your preferences. With its bright, fresh ingredients and satisfying texture, this bowl is an excellent choice for a nourishing and guilt-free Friday lunch.

Vegan Tempeh Stir-Fry with Broccoli and Bell Peppers

This Vegan Tempeh Stir-Fry is a protein-packed, low-carb dish that’s perfect for a quick and easy Friday lunch. With tempeh as the base, this stir-fry is full of healthy plant-based protein, while the broccoli and bell peppers add a burst of color and nutrients. The savory stir-fry sauce ties it all together for a satisfying meal that is both vegan and keto-friendly.

Ingredients:

• 1 block tempeh, cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 2 tablespoons coconut oil or avocado oil
• 2 tablespoons tamari or soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• Optional: Sesame seeds and green onions for garnish

Instructions:

1. Heat coconut oil or avocado oil in a large pan over medium heat. Add the cubed tempeh and cook for 5-7 minutes, until golden brown and crispy. Remove from the pan and set aside.
2. In the same pan, add the broccoli and bell pepper slices. Sauté for 4-5 minutes, until tender but still crisp.
3. While the vegetables cook, whisk together the tamari, rice vinegar, sesame oil, garlic powder, and ginger powder in a small bowl.
4. Add the tempeh back into the pan with the vegetables. Pour the stir-fry sauce over the tempeh and veggies and stir to coat evenly. Cook for an additional 2-3 minutes.
5. Serve the stir-fry hot, garnished with sesame seeds and chopped green onions if desired.

The Vegan Tempeh Stir-Fry with Broccoli and Bell Peppers is a hearty and flavorful low-carb, keto-friendly lunch option that’s packed with plant-based protein. Tempeh is an excellent meat substitute for vegans, providing a satisfying, chewy texture while still being light and nutritious. The combination of savory stir-fry sauce and fresh vegetables creates a balanced, well-rounded meal that will keep you feeling full and energized. This dish is quick to make and can easily be customized with your favorite veggies or toppings, making it an ideal Friday lunch for a healthy and delicious end to the week.

Vegan Cauliflower Tacos with Avocado Crema

These Vegan Cauliflower Tacos are a flavorful and low-carb alternative to traditional tacos, featuring roasted cauliflower as the star of the dish. The cauliflower is seasoned with a smoky blend of spices, then roasted until crispy. Topped with a creamy avocado crema, this dish is a perfect Friday lunch that’s both satisfying and keto-friendly. It’s quick to make, vibrant, and full of healthy fats.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 small lettuce leaves (for taco shells)
• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 teaspoon chili powder (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower roasts, make the avocado crema. In a blender, combine the avocado, lime juice, water, and chili powder (if using). Blend until smooth and creamy.
4. Once the cauliflower is done, assemble the tacos by placing 2-3 florets on each lettuce leaf.
5. Drizzle with avocado crema and garnish with fresh cilantro.

These Vegan Cauliflower Tacos with Avocado Crema are a delicious and nutritious low-carb lunch option. The roasted cauliflower provides a perfect smoky, savory base for the tacos, while the avocado crema adds a rich and creamy contrast. The use of lettuce leaves instead of tortillas keeps this dish keto-friendly, making it a great choice for those following a low-carb lifestyle. This vibrant, satisfying meal is quick to prepare, full of flavor, and will leave you feeling refreshed and nourished for the rest of the day.

Keto Vegan Eggplant Parmesan

This Keto Vegan Eggplant Parmesan offers all the comfort and richness of the traditional Italian dish but without the carbs. The eggplant slices are coated in almond flour and nutritional yeast before being baked to perfection. Layered with vegan cheese and marinara sauce, this dish is a hearty, low-carb lunch that is both filling and packed with flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup marinara sauce (sugar-free)
• 1 cup vegan mozzarella cheese (shredded)
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
2. In a shallow bowl, mix together the almond flour, nutritional yeast, garlic powder, oregano, and salt.
3. Dip each eggplant slice into the almond flour mixture, pressing gently to coat. Place the coated eggplant on the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and tender.
5. In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices, followed by more marinara sauce and a sprinkle of vegan mozzarella.
6. Repeat the layers, finishing with a layer of vegan cheese on top.
7. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh basil if desired.

This Keto Vegan Eggplant Parmesan is a perfect low-carb, vegan-friendly alternative to the classic dish. The crispy, almond flour-coated eggplant gives it a satisfying crunch, while the marinara sauce and vegan cheese create the comforting flavors you love. Baked to perfection, this dish is a great option for anyone on a keto or vegan diet looking for a hearty, filling lunch. With its rich taste and satisfying textures, this eggplant parmesan will quickly become a favorite in your low-carb lunch rotation.

Vegan Cauliflower and Spinach Soup

This Vegan Cauliflower and Spinach Soup is a comforting and nutrient-dense low-carb option for a light yet filling lunch. The cauliflower creates a creamy base, while the spinach adds a vibrant pop of color and nutrients. With a dash of lemon juice and garlic, this soup is aromatic and refreshing, perfect for warming up on a cool Friday afternoon.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 4 cups vegetable broth (low-sodium)
• 2 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
3. Stir in the spinach and cook for another 3-4 minutes until wilted.
4. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth and creamy.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley if desired.

This Vegan Cauliflower and Spinach Soup is a light yet satisfying low-carb lunch that’s perfect for a cozy Friday. The cauliflower blends into a creamy base, while the spinach adds a burst of flavor and nutrition. The fresh lemon juice brightens up the soup, and the garlic brings depth to the taste. This simple yet flavorful soup is perfect for those looking for a nutritious, warming meal without the carbs, making it a great choice for anyone following a keto or vegan diet. It’s a quick, nourishing, and comforting way to enjoy a Friday lunch!

Spaghetti Squash with Creamy Tahini Sauce

This Spaghetti Squash with Creamy Tahini Sauce is a delicious and low-carb vegan lunch that brings together the naturally sweet and nutty flavors of spaghetti squash with a rich, creamy tahini sauce. The dish is light yet filling, making it an excellent option for anyone following a keto or vegan diet. It’s simple to prepare, full of flavor, and perfect for a Friday lunch to keep you satisfied throughout the afternoon.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (or more for desired consistency)
• 1 garlic clove, minced
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides of the squash with olive oil, then season with salt and pepper. Place the squash halves, cut side down, on a baking sheet.
3. Roast the squash for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. While the squash roasts, make the tahini sauce. In a bowl, whisk together tahini, lemon juice, water, garlic, and nutritional yeast (if using). Adjust the water to reach your desired sauce consistency.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with the creamy tahini sauce and garnish with fresh parsley.

Spaghetti Squash with Creamy Tahini Sauce is a light and flavorful low-carb lunch that combines the subtle sweetness of spaghetti squash with the rich, nutty taste of tahini. The dish is incredibly satisfying, thanks to the creamy sauce and the hearty texture of the squash. It’s a great option for anyone looking for a low-carb, plant-based meal that doesn’t compromise on flavor. Quick to prepare and easy to enjoy, this dish is perfect for a delicious and nourishing Friday lunch.

Vegan Stuffed Avocados with Cucumber and Tomato

These Vegan Stuffed Avocados are a refreshing, low-carb lunch option that’s bursting with flavor and nutrients. The creamy avocado halves are filled with a crunchy, zesty mixture of cucumber, tomato, and red onion, making it the perfect dish for anyone on a keto or vegan diet. It’s quick to prepare, visually stunning, and packed with healthy fats, making it a satisfying and nourishing meal for the end of the week.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cut the avocados in half and remove the pits. Scoop out a little of the flesh from the center to create a cavity for the filling.
2. In a bowl, combine the diced cucumber, tomatoes, and red onion.
3. Drizzle with olive oil and lime juice, and season with salt and pepper to taste. Mix everything well.
4. Gently stuff the avocado halves with the cucumber and tomato mixture.
5. Garnish with fresh cilantro and serve immediately.

Vegan Stuffed Avocados with Cucumber and Tomato are a perfect low-carb and keto-friendly lunch, offering a refreshing combination of creamy avocado and crunchy vegetables. The lime juice and olive oil add a zesty, tangy flavor, while the avocado provides healthy fats that keep you full and satisfied. This dish is visually appealing and can be customized with additional toppings, such as avocado slices, olives, or even a sprinkle of nutritional yeast. It’s quick, refreshing, and packed with nutrients, making it an ideal choice for a Friday lunch that’s both light and satisfying.

Vegan Coconut Curry Zoodles

Vegan Coconut Curry Zoodles are a rich and satisfying low-carb lunch option that combines the creaminess of coconut milk with the lightness of zucchini noodles. The warm, aromatic curry flavors paired with fresh zoodles make this dish a perfect Friday lunch for anyone following a keto or vegan diet. This dish is bursting with flavors and can be easily made in under 30 minutes for a quick and nourishing meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 can (13.5 oz) coconut milk (full-fat)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: Lime wedges for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in the curry powder and stir to coat the onions, garlic, and ginger.
4. Pour in the coconut milk, and season with salt and pepper. Stir and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
5. Add the zucchini noodles (zoodles) to the pan and toss them in the coconut curry sauce. Cook for 3-5 minutes until the zoodles are tender but still firm.
6. Garnish with fresh cilantro and serve with lime wedges for an added burst of freshness.

Vegan Coconut Curry Zoodles are a flavorful and creamy low-carb lunch that brings together the goodness of coconut milk and the freshness of zucchini noodles. The curry sauce is warm, aromatic, and rich, making it a comforting dish to enjoy on a Friday. The zoodles soak up the curry flavors, creating a satisfying and nourishing meal that’s both light and filling. This dish is quick to prepare and perfect for anyone on a vegan or keto diet looking for a delicious, healthy lunch to end the week.

vegan Tempeh Lettuce Wraps with Peanut Sauce

hese Vegan Tempeh Lettuce Wraps with Peanut Sauce are a fun and flavorful low-carb lunch that’s packed with protein and healthy fats. The crispy, savory tempeh is paired with crunchy vegetables and wrapped in fresh lettuce leaves, making for a light yet satisfying meal. Drizzled with a creamy, tangy peanut sauce, these wraps are perfect for anyone on a vegan or keto diet looking for a deliciously healthy lunch.

Ingredients:

• 1 block tempeh, crumbled
• 1 tablespoon olive oil
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 1 tablespoon soy sauce or tamari (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 8 large lettuce leaves (such as butter lettuce or romaine)
• 1/4 cup peanuts, chopped (optional, for garnish)

Peanut Sauce:

• 2 tablespoons peanut butter (natural, unsweetened)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1-2 teaspoons maple syrup or agave (optional)
• 1-2 tablespoons warm water to thin sauce

Instructions:

1. Heat olive oil in a skillet over medium heat. Crumble the tempeh and sauté for 5-7 minutes until golden brown and crispy.
2. Add the soy sauce, rice vinegar, and sesame oil to the tempeh, stirring well to coat. Continue cooking for another 2 minutes to absorb the flavors.
3. Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, sesame oil, maple syrup (if using), and warm water until smooth.
4. Assemble the wraps by placing a lettuce leaf on a plate. Spoon a portion of the tempeh mixture into the center of the leaf, followed by the shredded carrots and cabbage.
5. Drizzle with the peanut sauce and garnish with chopped peanuts (if desired).
6. Serve immediately, and enjoy!

These Vegan Tempeh Lettuce Wraps with Peanut Sauce are a great low-carb, keto-friendly lunch option. The tempeh provides a hearty, savory base, while the fresh veggies add crunch and texture. The peanut sauce ties everything together with its creamy, tangy flavors, making each bite incredibly satisfying. These wraps are not only delicious but also quick and easy to prepare, making them a perfect Friday lunch choice that’s both nourishing and filling.

Vegan Cauliflower Fried Rice

Vegan Cauliflower Fried Rice is a low-carb, keto-friendly version of the classic Chinese dish, made with cauliflower rice instead of regular rice. This dish is packed with vegetables, plant-based protein from tofu, and is coated in a flavorful soy sauce-based seasoning. It’s a light yet filling dish that can be made in under 30 minutes, making it an ideal quick and satisfying lunch for anyone following a vegan or keto diet.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon coconut oil or avocado oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 block firm tofu, crumbled
• 3 tablespoons tamari or soy sauce (low-sodium)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat the coconut oil or avocado oil in a large pan or wok over medium heat. Add the diced onion, carrots, and frozen peas, and sauté for 5-7 minutes until softened.
2. Add the crumbled tofu to the pan, and cook for another 3-5 minutes, stirring frequently, until the tofu is golden brown.
3. Stir in the cauliflower rice and cook for 5-7 minutes, allowing the cauliflower to soften and lightly brown.
4. Add the tamari or soy sauce, garlic powder, ground ginger, and sesame oil, mixing everything well to coat the cauliflower rice and tofu evenly.
5. Cook for another 2-3 minutes, then garnish with sliced green onions.
6. Serve hot, and enjoy!

Vegan Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice that’s packed with flavor and nutrients. The cauliflower rice provides a light base, while the tofu adds plant-based protein. The vegetables give the dish texture and color, and the savory tamari and sesame oil bring everything together in perfect harmony. This dish is quick to prepare and a great option for anyone on a keto or vegan diet. It’s satisfying, flavorful, and a fantastic way to enjoy a Friday lunch without the carbs.

Vegan Portobello Mushroom Steaks with Avocado Salsa

These Vegan Portobello Mushroom Steaks with Avocado Salsa are a delicious, low-carb lunch that feels indulgent yet healthy. The Portobello mushrooms are marinated and grilled to perfection, giving them a meaty texture and savory flavor. Topped with a zesty avocado salsa, this dish is both satisfying and fresh, making it an ideal meal for those following a vegan or keto diet.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce or tamari (low-sodium)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper.
2. Brush the mushroom caps with the marinade, then let them sit for 15-20 minutes to absorb the flavors.
3. Preheat the grill or a grill pan over medium heat. Grill the mushrooms for 4-5 minutes per side, until they are tender and have grill marks.
4. While the mushrooms are grilling, make the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, and lime juice. Stir gently to combine, and season with salt and pepper to taste.
5. Once the mushrooms are cooked, plate them and top with the avocado salsa.
6. Garnish with fresh cilantro and serve immediately.

These Vegan Portobello Mushroom Steaks with Avocado Salsa are a hearty, satisfying low-carb meal that’s perfect for a Friday lunch. The grilled Portobello mushrooms are rich in flavor and provide a meaty texture, while the fresh avocado salsa adds a burst of brightness and tang. This dish is packed with healthy fats, vitamins, and minerals, making it not only delicious but nourishing. It’s quick to prepare, visually impressive, and perfect for anyone looking for a keto-friendly, plant-based lunch option.

Zucchini Noodles with Pesto and Sun-Dried Tomatoes

This Zucchini Noodles with Pesto and Sun-Dried Tomatoes is a refreshing, low-carb, and keto-friendly lunch that combines the lightness of zucchini noodles (zoodles) with the rich, aromatic flavors of basil pesto and sun-dried tomatoes. The zucchini noodles provide a crunchy, satisfying base, while the pesto offers a creamy and savory topping, and the sun-dried tomatoes bring a sweet and tangy kick. It’s a perfect Friday lunch option that’s quick, vibrant, and packed with healthy fats.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup sun-dried tomatoes, chopped (preferably in oil)
• 1/4 cup pine nuts or walnuts
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast (if using), and olive oil. Blend until smooth and creamy, adding more olive oil if needed. Season with salt and pepper to taste.
2. Spiralize the zucchinis into noodles and set aside.
3. Heat a non-stick skillet over medium heat. Add the zucchini noodles and cook for 1-2 minutes, just to warm them up and slightly soften.
4. Remove from heat and toss the zucchini noodles with the pesto and chopped sun-dried tomatoes.
5. Serve immediately with a squeeze of fresh lemon juice (optional) for an added burst of flavor.

Zucchini Noodles with Pesto and Sun-Dried Tomatoes is a bright and flavorful dish that’s perfect for a low-carb Friday lunch. The zucchini noodles are light and refreshing, while the pesto adds a creamy richness that makes the dish feel indulgent. The sun-dried tomatoes provide a savory contrast with their tangy-sweet flavor. This dish is not only delicious but also packed with healthy fats, vitamins, and antioxidants, making it an ideal choice for anyone following a keto or vegan diet. Quick, fresh, and incredibly satisfying!

Vegan Chickpea Salad Lettuce Wraps

These Vegan Chickpea Salad Lettuce Wraps are a quick and easy low-carb lunch option that’s perfect for a Friday. The chickpeas are mashed and mixed with a creamy dressing made from tahini, lemon, and spices, then served in crisp lettuce leaves for a light, refreshing wrap. This meal is rich in plant-based protein, healthy fats, and fiber, making it filling and nutritious, yet low in carbs. It’s a perfect choice for a simple, satisfying, and refreshing meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 8 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still chunky.
2. In a separate small bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
3. Add the dressing to the mashed chickpeas and stir to combine. Mix in the cucumber, red onion, and parsley.
4. Spoon the chickpea salad mixture into the center of each lettuce leaf.
5. Fold the lettuce leaf around the filling to create a wrap, and serve immediately.

Vegan Chickpea Salad Lettuce Wraps are a simple yet satisfying low-carb meal, making them an ideal choice for a Friday lunch. The chickpea salad is creamy and flavorful, with a tangy lemon dressing that enhances the texture and taste. The fresh cucumber, red onion, and parsley add a crunchy, refreshing contrast to the creamy filling, and the lettuce wraps provide the perfect low-carb vehicle for the chickpea salad. Packed with protein, fiber, and healthy fats, this dish is both filling and nourishing. Perfect for anyone on a vegan or keto diet looking for a light and refreshing meal!

Vegan Avocado and Cucumber Sushi Rolls

These Vegan Avocado and Cucumber Sushi Rolls are a light, refreshing, and low-carb twist on traditional sushi. The rolls are made with thin slices of cucumber as the base (instead of rice), and filled with creamy avocado and crunchy vegetables. It’s a simple, healthy, and delicious meal that’s both satisfying and nourishing. Perfect for a Friday lunch, these sushi rolls are packed with healthy fats, fiber, and fresh flavors.

Ingredients:

• 2 large cucumbers, peeled and sliced into thin strips (lengthwise)
• 1 ripe avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon tamari or soy sauce (low-sodium)
• 1/2 teaspoon sesame seeds (optional)

Instructions:

1. Slice the cucumbers lengthwise into thin strips, using a mandolin slicer if necessary. Lay them flat on a clean surface.
2. Drizzle the cucumber slices with rice vinegar and sesame oil for extra flavor.
3. Place a few slices of avocado, shredded carrots, and red bell pepper on each cucumber strip.
4. Carefully roll up the cucumber slices into sushi rolls, securing the filling inside.
5. Slice the rolls into bite-sized pieces and drizzle with tamari or soy sauce.
6. Sprinkle with sesame seeds if desired and serve immediately.

Vegan Avocado and Cucumber Sushi Rolls are a light, refreshing, and low-carb lunch that’s perfect for a Friday. The cucumber slices create a refreshing and crunchy base, while the creamy avocado provides a satisfying richness. The shredded carrots and red bell pepper add a sweet and crunchy texture, making each bite more flavorful. This dish is quick to prepare, visually impressive, and perfect for anyone following a vegan or keto diet.

Note: More recipes are coming soon