45+ Must Try Friday Vegan Bread Recipes for Every Taste

If you’re looking for fresh, flavorful, and wholesome ways to kick off your weekend, then this collection of 45+ Friday vegan bread recipes is perfect for you!

Whether you’re hosting a brunch with friends, enjoying a quiet evening at home, or simply indulging in the joys of baking, these vegan bread recipes offer something for every taste and occasion.

From savory, herby loaves to sweet, soft rolls, we’ve curated a diverse selection that’s sure to inspire your next baking adventure.

Let’s dive into these mouthwatering recipes that are all plant-based, packed with wholesome ingredients, and designed to make your Fridays even more delightful.

45+ Must Try Friday Vegan Bread Recipes for Every Taste

There’s no better way to start your weekend than by indulging in a freshly baked loaf of vegan bread.

These 45+ Friday vegan bread recipes not only cater to a variety of tastes but also offer the opportunity to experiment with different flavors, textures, and ingredients.

Whether you’re an experienced baker or just starting out, these recipes will guide you to create delicious, vegan-friendly breads that everyone will enjoy.

So, roll up your sleeves, preheat the oven, and get ready to enjoy the irresistible aromas of freshly baked bread filling your kitchen this Friday!

Vegan Broccoli and Cauliflower Rice Stir-Fry

This delicious stir-fry uses broccoli and cauliflower rice for a low-carb, vegan-friendly twist on traditional fried rice. It’s packed with nutrients, quick to prepare, and perfect for a keto lunch. With a vibrant mix of vegetables and simple seasonings, this dish is both satisfying and healthy.

Ingredients:

• 1 head of broccoli, cut into florets
• 1 small cauliflower, grated or pulsed into rice-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1/4 cup soy sauce or tamari for gluten-free
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the cauliflower rice to the pan and cook for 5 minutes, stirring frequently to prevent sticking.
3. Stir in the broccoli florets and red bell pepper. Cook for another 5 minutes, until the vegetables are tender yet still slightly crisp.
4. Drizzle the soy sauce, sesame oil, and rice vinegar over the vegetables, and stir to coat. Season with salt, pepper, and nutritional yeast, if using.
5. Continue to cook for an additional 2 minutes, allowing the flavors to meld.
6. Remove from heat and serve hot, garnished with chopped cilantro.

This Vegan Broccoli and Cauliflower Rice Stir-Fry is a light, satisfying, and nutrient-packed dish that can easily become a regular addition to your keto lunch rotation. The mix of broccoli and cauliflower provides a wonderful texture and depth of flavor, while the simple seasoning allows the vegetables to shine. It’s not only delicious but also quick to make, making it ideal for busy Fridays or meal prep for the week ahead.

Vegan Broccoli and Avocado Salad

A refreshing and creamy salad made with crunchy broccoli, creamy avocado, and a tangy dressing. This salad is a great low-carb option for a light yet filling keto lunch. The healthy fats from the avocado, combined with the fiber from the broccoli, make this dish a powerhouse of nutrition.

Ingredients:

• 1 head of broccoli, chopped into florets
• 1 ripe avocado, cubed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• 1 tablespoon pumpkin seeds or sunflower seeds (optional for added crunch)

Instructions:

1. Steam the broccoli florets for about 3-4 minutes until tender but still bright green. Drain and let cool.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
3. In a large bowl, combine the cooled broccoli with the cubed avocado.
4. Drizzle the dressing over the broccoli and avocado mixture and gently toss to coat.
5. Top with pumpkin or sunflower seeds for an extra crunch and serve immediately.

This Vegan Broccoli and Avocado Salad is the epitome of a keto-friendly lunch that’s both nutritious and satisfying. The creamy avocado pairs beautifully with the crisp broccoli, and the tangy dressing adds a lovely balance to the flavors. This dish is not only easy to prepare but also incredibly versatile—perfect for a quick meal or a side salad to complement other dishes.

Vegan Broccoli and Tofu Coconut Curry

This hearty vegan curry is filled with broccoli, tofu, and a rich coconut milk sauce. It’s an excellent low-carb and keto-friendly option for lunch. The creamy coconut milk, combined with the spices, brings out a rich flavor profile that complements the freshness of the broccoli and the protein from the tofu.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 head of broccoli, cut into florets
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat the coconut oil over medium heat. Add the diced onion, garlic, and grated ginger, and sauté for 3-4 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for another minute to release the spices’ aromas.
3. Add the cubed tofu to the skillet and cook for about 5 minutes, turning occasionally to brown all sides.
4. Add the broccoli florets, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.
5. Cover and cook for 10-12 minutes, or until the broccoli is tender and the flavors have melded.
6. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This Vegan Broccoli and Tofu Coconut Curry is the perfect dish for anyone craving a filling, low-carb vegan meal that doesn’t sacrifice flavor. The creamy coconut milk gives the curry a rich texture, while the spices infuse it with warmth and depth. The tofu provides

Vegan Broccoli and Zucchini Fritters

These crispy vegan fritters are packed with broccoli and zucchini, offering a satisfying crunch with each bite. They are keto-friendly, low in carbs, and perfect for a Friday lunch. The fritters are light yet filling, providing a great balance of fiber, vitamins, and healthy fats, making them a delicious and nutritious meal option.

Ingredients:

• 1 head of broccoli, finely chopped
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 2 tablespoons ground flaxseeds (or chia seeds)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon olive oil for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the finely chopped broccoli, zucchini, almond flour, ground flaxseeds, garlic powder, onion powder, nutritional yeast (if using), salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the mixture into the skillet, flattening them into fritters.
5. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to remove excess oil.
7. Serve warm with your favorite dipping sauce.

Vegan Broccoli and Zucchini Fritters are a fun, crispy, and healthy dish that works perfectly as a low-carb lunch or snack. The blend of broccoli and zucchini creates a tender interior, while the almond flour and flaxseeds provide the ideal texture. These fritters are easy to make, versatile, and an excellent way to get in your greens without compromising on taste. They also store well, so you can prepare them in advance for a quick meal later in the week.

Vegan Broccoli and Avocado Lettuce Wraps

These refreshing lettuce wraps are a fantastic light lunch that’s vegan, keto-friendly, and low in carbs. The combination of crunchy broccoli and creamy avocado is topped with a zesty lime dressing, creating a bright, flavorful dish. Perfect for a quick Friday lunch or a picnic, these wraps are as satisfying as they are healthy.

Ingredients:

• 1 head of broccoli, finely chopped
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6 large lettuce leaves (such as butter lettuce or romaine)
• Fresh cilantro, for garnish
• Sliced radishes (optional, for extra crunch)

Instructions:

1. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
2. In a separate large bowl, combine the chopped broccoli and mashed avocado. Pour the lime dressing over the mixture and stir to combine.
3. Lay out the lettuce leaves on a flat surface, ensuring they are large enough to wrap the filling.
4. Spoon the broccoli and avocado mixture onto the center of each leaf.
5. Top with sliced radishes and fresh cilantro.
6. Fold the sides of the lettuce over the filling and roll up into wraps.
7. Serve immediately, or store in the fridge for a few hours for a cool, refreshing lunch.

Vegan Broccoli and Avocado Lettuce Wraps are a light yet flavorful option for a keto-friendly lunch. The crunch of the broccoli combined with the creaminess of avocado creates a perfect balance of textures, while the zesty lime dressing enhances the freshness of the dish. These wraps are incredibly easy to prepare, making them a great choice for busy days when you want something quick and healthy without compromising on flavor.

Vegan Broccoli and Mushroom Keto Soup

This rich and creamy vegan broccoli and mushroom soup is a comforting, keto-friendly lunch option. The soup is made with coconut milk for creaminess and a mix of aromatic herbs and spices to enhance the depth of flavor. It’s a warming dish that’s full of nutrients, low in carbs, and perfect for a cozy Friday meal.

Ingredients:

• 1 head of broccoli, cut into florets
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook for an additional 5 minutes, stirring occasionally until they release their moisture and start to brown.
3. Add the broccoli florets, vegetable broth, coconut milk, thyme, and rosemary to the pot. Bring to a simmer and cook for about 10 minutes, until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth and creamy (alternatively, you can blend it in batches using a regular blender).
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Vegan Broccoli and Mushroom Keto Soup is a comforting and rich dish that’s perfect for chilly days or when you’re craving a warm, nourishing meal. The creamy coconut milk provides the soup with a velvety texture, while the earthy mushrooms add a deep, savory flavor. It’s low in carbs, keto-friendly, and full of nutrients, making it an ideal Friday lunch for anyone looking for a hearty yet healthy meal.

Vegan Broccoli and Spinach Pesto Zoodles

A refreshing and nutrient-dense twist on traditional pasta, this Vegan Broccoli and Spinach Pesto Zoodles dish uses zucchini noodles (zoodles) and a vibrant broccoli-spinach pesto. It’s low-carb, keto-friendly, and packed with fiber, vitamins, and healthy fats. Perfect for a light, energizing Friday lunch that will keep you feeling satisfied and nourished.

Ingredients:

• 2 large zucchinis, spiralized into zoodles
• 1 head of broccoli, steamed
• 1 cup fresh spinach
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. Allow to cool slightly.
2. In a food processor, combine the steamed broccoli, spinach, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy, adding more olive oil if needed to reach your desired consistency.
3. In a large skillet, sauté the zucchini noodles (zoodles) in a little olive oil over medium heat for 2-3 minutes until just tender but still al dente.
4. Toss the zoodles with the broccoli-spinach pesto, making sure the noodles are evenly coated.
5. Serve topped with halved cherry tomatoes for a burst of color and freshness.

Vegan Broccoli and Spinach Pesto Zoodles are a fresh and satisfying way to enjoy a low-carb, keto-friendly lunch. The creamy pesto provides all the flavors of traditional pesto, while the zoodles offer a light yet filling base. This dish is not only incredibly flavorful but also packed with antioxidants, healthy fats, and plant-based protein. It’s a perfect Friday lunch that can be enjoyed both warm or cold, and it’s a great way to incorporate more vegetables into your diet.

Vegan Broccoli and Chickpea Tacos

These Vegan Broccoli and Chickpea Tacos are a vibrant, low-carb meal that is easy to assemble and full of flavor. The combination of roasted broccoli, seasoned chickpeas, and a zesty lime dressing creates a delicious taco filling that’s both hearty and satisfying. Perfect for a quick and fun Friday lunch!

Ingredients:

• 1 head of broccoli, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 6 small lettuce leaves (such as romaine or butter lettuce)
• 1 tablespoon lime juice
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the broccoli florets and chickpeas on a baking sheet. Drizzle with olive oil, sprinkle with cumin, paprika, salt, and pepper, and toss to coat.
2. Roast in the oven for 20-25 minutes, tossing halfway through, until the broccoli is crispy and the chickpeas are slightly browned.
3. To assemble the tacos, place a few lettuce leaves on each plate. Spoon the roasted broccoli and chickpeas into the lettuce leaves.
4. Drizzle with lime juice, and top with avocado slices and fresh cilantro.
5. Serve immediately, garnished with extra lime wedges if desired.

Vegan Broccoli and Chickpea Tacos offer a light yet satisfying low-carb meal with a burst of fresh flavors. The roasted broccoli and chickpeas create a filling taco base, while the creamy avocado and zesty lime dressing bring a refreshing balance to the dish. These tacos are not only quick to prepare but also versatile, allowing you to customize with your favorite toppings. Whether for lunch or dinner, they are a fun and delicious way to enjoy a plant-based meal with plenty of nutrients.

Vegan Broccoli and Almond Butter Buddha Bowl

This Vegan Broccoli and Almond Butter Buddha Bowl is a nutrient-packed, low-carb meal full of healthy fats, protein, and fiber. Roasted broccoli is paired with an almond butter dressing, creating a hearty and satisfying bowl that’s perfect for a light yet filling keto lunch. It’s easy to customize and can be enjoyed warm or cold.

Ingredients:

• 1 head of broccoli, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup almond butter
• 2 tablespoons tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (optional)
• 1 tablespoon sesame oil
• 1 small cucumber, sliced
• 1/4 cup chopped red cabbage
• 1/4 cup pumpkin seeds (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until crispy and tender.
2. While the broccoli roasts, whisk together the almond butter, tamari, rice vinegar, maple syrup (if using), sesame oil, and a little warm water to create a creamy dressing.
3. To assemble the bowls, divide the roasted broccoli, cucumber slices, and red cabbage between bowls.
4. Drizzle with the almond butter dressing and sprinkle with pumpkin seeds for a nice crunch.
   The Vegan Broccoli and Almond Butter Buddha Bowl is a vibrant, satisfying dish perfect for a keto lunch. The rich almond butter dressing adds a creamy texture and a delicious nutty flavor, while the roasted broccoli brings a deep, savory taste. Combined with fresh vegetables and topped with crunchy pumpkin seeds, this bowl is packed with nutrients and perfect for keeping you energized throughout the day. It’s a flexible dish that can be made ahead of time, making it ideal for meal prep or a quick, wholesome lunch.

Vegan Broccoli and Tempeh Stir-Fry

This Vegan Broccoli and Tempeh Stir-Fry is a simple, low-carb dish packed with protein and fiber. The tempeh adds a hearty texture, while the broccoli provides a nutrient-dense crunch. This stir-fry is cooked in a savory soy-based sauce and is a perfect Friday lunch that’s both satisfying and quick to make.

Ingredients:

• 1 block tempeh, sliced into strips
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tempeh slices and cook for 4-5 minutes per side, until golden and crispy.
2. Add the broccoli florets to the skillet and cook for 5-7 minutes until the broccoli is tender but still vibrant.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder.
4. Pour the sauce over the tempeh and broccoli, stirring to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Remove from heat and top with sesame seeds and green onions.
6. Serve immediately.

Vegan Broccoli and Tempeh Stir-Fry is a quick, satisfying, and protein-packed keto lunch. The crispy tempeh and tender broccoli, paired with a flavorful soy-based sauce, create a perfect balance of textures and taste. This dish is easy to prepare, full of nutrients, and can be customized with your favorite veggies or spices. It’s a great option for anyone looking to stay full and energized while keeping carbs low.

Vegan Broccoli and Coconut Milk Casserole

This Vegan Broccoli and Coconut Milk Casserole is a creamy, comforting low-carb dish with a slight sweetness from the coconut milk and a savory depth of flavor from the herbs and spices. It’s easy to prepare, perfect for a hearty Friday lunch, and ideal for meal prepping to enjoy throughout the week.

Ingredients:

• 1 head of broccoli, cut into florets
• 1 can (14 oz) coconut milk
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Steam the broccoli florets until tender, about 5 minutes, then drain and set aside.
3. In a bowl, whisk together the coconut milk, almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
4. Add the steamed broccoli to the baking dish, then pour the coconut milk mixture over the top. Toss to coat evenly.
5. Bake for 25-30 minutes, or until the top is slightly golden and bubbly.
6. Garnish with fresh parsley before serving.

This Vegan Broccoli and Coconut Milk Casserole is a comforting, creamy dish that’s both low-carb and keto-friendly. The coconut milk creates a rich, velvety sauce that perfectly complements the broccoli, making this casserole a wholesome and satisfying meal. It’s ideal for a filling lunch or dinner, and leftovers are great for a quick meal later in the week. This casserole is also versatile, allowing you to add other low-carb vegetables or spices for added variety.

Vegan Broccoli and Avocado Chickpea Salad

This Vegan Broccoli and Avocado Chickpea Salad is a fresh and creamy low-carb option for a quick lunch. The chickpeas provide protein and fiber, while the broccoli offers a nutrient-rich crunch. Combined with creamy avocado and a tangy dressing, this salad is both satisfying and refreshing.

Ingredients:

• 1 head of broccoli, steamed and chopped
• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon chopped fresh dill (optional)

Instructions:

1. Steam the broccoli florets until tender but still vibrant, about 4-5 minutes. Let them cool slightly.
2. In a large bowl, combine the steamed broccoli, chickpeas, and diced avocado.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with chopped fresh dill if desired.
6. Serve immediately.

The Vegan Broccoli and Avocado Chickpea Salad is a light yet filling meal that’s perfect for a keto lunch. The creaminess of the avocado pairs beautifully with the crunchy broccoli and hearty chickpeas, making for a satisfying and nutrient-dense dish. The tangy lemon mustard dressing ties everything together, creating a fresh and flavorful salad that can be enjoyed on its own or as a side dish.

Vegan Broccoli and Cauliflower Rice Stir-Fry

This Vegan Broccoli and Cauliflower Rice Stir-Fry is a healthy, low-carb, keto-friendly dish that’s perfect for a quick Friday lunch. Cauliflower rice serves as the base, offering a light, low-calorie alternative to regular rice, while the broccoli adds a nutrient-packed crunch. This stir-fry is loaded with flavors from aromatic vegetables and a savory soy-based sauce.

Ingredients:

• 1 head of broccoli, chopped into small florets
• 1 small cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons olive oil
• 1/4 cup soy sauce or tamari
• 2 tablespoons sesame oil
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the cauliflower rice to the skillet and cook, stirring occasionally, for 5-7 minutes until tender and slightly golden.
3. In a separate pan, steam or sauté the broccoli florets until tender, about 5-7 minutes.
4. Combine the cauliflower rice and broccoli in the skillet. Add soy sauce, sesame oil, and stir to coat evenly.
5. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
6. 
   Vegan Broccoli and Cauliflower Rice Stir-Fry is a light yet satisfying low-carb meal that’s perfect for a keto lunch. The cauliflower rice mimics the texture of traditional rice, while the broccoli provides a refreshing crunch and added nutrients. The combination of ginger, garlic, and sesame oil creates a deliciously savory stir-fry. This dish is quick to make, customizable with your favorite vegetables, and a great way to enjoy a healthy meal on a busy Friday.

Vegan Broccoli and Tempeh Lettuce Wraps

These Vegan Broccoli and Tempeh Lettuce Wraps are a fun, low-carb alternative to traditional wraps. The tempeh is sautéed with garlic, soy sauce, and spices, creating a savory filling that pairs perfectly with fresh, crisp lettuce leaves and tender steamed broccoli. These wraps are full of flavor and are perfect for a quick, satisfying lunch.

Ingredients:

• 1 block tempeh, crumbled
• 1 head of broccoli, steamed and chopped
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 large lettuce leaves (such as butter lettuce or romaine)
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring frequently, until golden brown and crispy.
2. Add the soy sauce, garlic powder, paprika, cumin, salt, and pepper to the tempeh. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.
3. Steam the broccoli florets until tender, about 5 minutes, then chop them into smaller pieces.
4. To assemble the wraps, lay out the lettuce leaves and spoon the tempeh mixture and broccoli into each leaf.
5. Garnish with sesame seeds and fresh cilantro.
6. Serve immediately.

Vegan Broccoli and Tempeh Lettuce Wraps are a flavorful, low-carb lunch that’s perfect for those following a keto diet. The combination of savory tempeh, tender broccoli, and crisp lettuce makes for a refreshing and filling wrap. These wraps are quick to prepare and can be customized with other vegetables or seasonings for added variety. They’re ideal for a light yet satisfying lunch that’s easy to eat on the go.

Vegan Broccoli and Almond Crusted Tofu

This Vegan Broccoli and Almond Crusted Tofu is a flavorful, keto-friendly lunch that’s packed with protein and fiber. The tofu is coated in an almond flour crust, then baked until crispy. Paired with steamed broccoli, it creates a satisfying meal that’s low in carbs and high in nutrition, perfect for a Friday lunch.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 head of broccoli, steamed
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the tofu into cubes or strips, and pat dry with a paper towel to remove excess moisture.
3. In a small bowl, combine almond flour, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
4. Drizzle the tofu pieces with soy sauce and toss to coat. Then, dredge the tofu in the almond flour mixture until evenly coated.
5. Place the coated tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Steam the broccoli until tender, about 5 minutes.
   Vegan Broccoli and Almond Crusted Tofu is a satisfying and flavorful meal that’s low in carbs and full of protein. The crispy tofu, with its nutty almond flour crust, complements the fresh, tender broccoli perfectly. This dish is not only delicious but also high in nutrients, making it an excellent choice for a Friday lunch that won’t leave you feeling heavy. It’s easy to prepare and customizable with your favorite seasonings or dipping sauces.

Note: More recipes are coming soon