35+ Healthy Friday Vegan Brunch Recipes to Make Your Special

Fridays are the perfect opportunity to relax and indulge in a leisurely brunch with friends or family.

If you’re looking for vibrant, plant-based options to enjoy without compromising on flavor, then you’re in for a treat!

With the growing popularity of veganism and the desire for healthier meal choices, a Friday vegan brunch is the ideal way to kickstart your weekend.

Whether you’re a seasoned plant-based eater or just exploring new culinary horizons, these 35+ vegan brunch recipes will leave you inspired and satisfied.

From savory dishes like avocado toast to sweet treats like banana pancakes, there’s something for everyone to enjoy at your Friday brunch.

35+ Healthy Friday Vegan Brunch Recipes to Make Your Special

A Friday vegan brunch is the perfect way to celebrate the end of the week and enjoy delicious, wholesome food.

With over 35 recipe ideas, you’re sure to find new favorites that cater to your taste and lifestyle.

Whether you’re hosting friends or treating yourself to a quiet meal, these plant-based options are both satisfying and nourishing.

Embrace the joy of cooking, explore new flavors, and make this Friday brunch an event to remember.

Cauliflower Rice & Avocado Bowl

This low-carb, vegan bowl combines nutrient-packed cauliflower rice with creamy avocado, fresh veggies, and a zesty lime dressing. It’s a delicious and filling dish, providing healthy fats and fiber without the carbs. Perfect for a light but satisfying Friday brunch that will keep you energized.

Ingredients:

• 1 small head of cauliflower (or 2 cups pre-riced cauliflower)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Begin by preparing the cauliflower rice. If using a whole cauliflower, cut it into florets and pulse in a food processor until it reaches a rice-like consistency.
2. In a large pan, heat olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, or until tender. Season with salt and pepper to taste.
3. While the cauliflower rice cooks, prepare the fresh vegetables. Dice the avocado, halve the cherry tomatoes, and chop the cucumber and cilantro.
4. Once the cauliflower rice is cooked, transfer it to a bowl and top with diced avocado, tomatoes, cucumber, and cilantro.
5. Drizzle the lime juice over the top and season with extra salt and pepper if desired. Toss gently and serve immediately.

This Cauliflower Rice & Avocado Bowl is a delightful, low-carb brunch that combines fresh flavors and textures. The creamy avocado adds richness, while the cauliflower rice serves as a healthy, low-carb base. The vegetables provide a refreshing crunch, making this meal both satisfying and refreshing. It’s a perfect start to your Friday!

Zucchini Noodles with Pesto

Zucchini noodles (or “zoodles”) are a great alternative to traditional pasta, making this dish both keto-friendly and light. Tossed in a vibrant, homemade vegan pesto, this recipe is rich in flavor and healthy fats. It’s an ideal low-carb, filling brunch that won’t leave you feeling sluggish.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, lemon juice, and olive oil. Pulse until a smooth pesto forms. Season with salt and pepper to taste.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve immediately, garnished with extra basil or pine nuts if desired.

Zucchini Noodles with Pesto are the perfect low-carb, vegan brunch dish. The zucchini noodles provide a satisfying, yet light texture, while the homemade pesto packs in a punch of flavor. This dish is simple, quick, and full of nutrients, making it an excellent way to enjoy a keto-friendly meal without sacrificing taste or satisfaction.

Vegan Tofu Scramble with Spinach and Mushrooms

Tofu scramble is a fantastic vegan alternative to scrambled eggs and can be enjoyed in a variety of ways. This version is loaded with nutrient-dense spinach and earthy mushrooms. It’s a savory, satisfying, low-carb brunch option that’s high in protein and fiber, perfect for a Friday morning.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the mushrooms and sauté for 4-5 minutes until tender.
2. Add the crumbled tofu to the pan and cook for another 5 minutes, stirring frequently.
3. Sprinkle in the turmeric and garlic powder, and season with salt and pepper. Stir well to combine and allow the tofu to absorb the flavors.
4. Add the spinach and cook for 2-3 minutes until wilted.
5. Once everything is cooked through, remove from heat and garnish with fresh parsley or cilantro. Serve warm.

The Vegan Tofu Scramble with Spinach and Mushrooms is a hearty, low-carb brunch option that’s perfect for a filling, protein-packed meal. The tofu provides a great base for this savory scramble, while the spinach adds vitamins and the mushrooms contribute a meaty texture. This dish is both satisfying and nutritious, making it an excellent choice for a plant-based keto meal.

Avocado & Cucumber Lettuce Wraps

These fresh, crisp lettuce wraps are light but satisfying, filled with creamy avocado, refreshing cucumber, and a hint of lime. Wrapped in lettuce leaves, they are a perfect low-carb, keto-friendly choice for a Friday brunch. Simple yet delicious, these wraps provide healthy fats and hydration.

Ingredients:

• 1 avocado, sliced
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 6 large Romaine lettuce leaves
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)

Instructions:

1. Lay out the lettuce leaves on a flat surface.
2. In the center of each lettuce leaf, layer the avocado slices and cucumber sticks.
3. Sprinkle fresh cilantro on top of the avocado and cucumber, then drizzle with lime juice.
4. Season with salt and pepper to taste. For extra richness, drizzle with olive oil.
5. Carefully fold the sides of the lettuce over the filling and roll into wraps.

These Avocado & Cucumber Lettuce Wraps are a fresh, light, and satisfying way to enjoy a low-carb lunch. The creamy avocado and crunchy cucumber create a balanced texture, while the cilantro and lime add a burst of flavor. Perfect for those looking for a quick, refreshing meal that’s full of healthy fats and minimal carbs.

Coconut Flour Pancakes

These keto-friendly coconut flour pancakes are fluffy, delicious, and a perfect alternative to traditional pancakes. Made with coconut flour and almond milk, they are both low in carbs and high in fiber. These pancakes are perfect for a leisurely Friday brunch, especially when topped with fresh berries or sugar-free syrup.

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• Fresh berries, for topping (optional)

Instructions:

1. In a bowl, whisk together coconut flour, baking powder, and salt.
2. In another bowl, combine almond milk, melted coconut oil, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet over medium heat. Lightly grease with coconut oil if necessary.
5. Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side until golden brown.
   These Coconut Flour Pancakes are a delicious and satisfying low-carb brunch option. With a light and fluffy texture, they offer a comforting, indulgent breakfast or brunch without the carb overload. Paired with fresh berries, these pancakes make for a delightful, keto-friendly treat on a Friday morning.

Spaghetti Squash Stir-Fry

Spaghetti squash makes an excellent low-carb alternative to traditional pasta. This stir-fry is packed with colorful vegetables like bell peppers, zucchini, and onions, all cooked in a savory, slightly spicy sauce. It’s a hearty and satisfying dish that’s perfect for a keto-friendly Friday lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 bell pepper, thinly sliced
• 1 small zucchini, sliced
• 1/2 onion, thinly sliced
• 2 tbsp coconut oil
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash roasts, heat coconut oil in a large pan over medium heat. Add the bell pepper, zucchini, and onion, and stir-fry for 5-7 minutes, until softened.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands.
5. Add the spaghetti squash strands to the stir-fry pan, then pour in tamari and sesame oil. Add red pepper flakes if you prefer a spicy kick. Stir well to combine and cook for an additional 2-3 minutes.
6. Garnish with sesame seeds and fresh cilantro before serving.

The Spaghetti Squash Stir-Fry is a flavorful, low-carb, and vegan-friendly dish that provides all the comfort of traditional stir-fry without the added carbs. The spaghetti squash strands take on the stir-fry sauce beautifully, and the fresh vegetables add a satisfying crunch. This is a perfect Friday brunch that’s hearty yet light, ideal for anyone following a keto or low-carb lifestyle.

Vegan Chia Pudding with Almond Butter

This creamy chia pudding is a perfect make-ahead keto breakfast or brunch option. The chia seeds provide healthy fats and fiber, while almond butter adds richness and a boost of protein. Topped with fresh berries, it’s a sweet, indulgent, yet low-carb treat to enjoy any day of the week.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp almond butter
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• Fresh berries, for topping
• A few drops of liquid stevia or sweetener of choice (optional)

Instructions:

1. In a bowl, combine chia seeds, almond milk, almond butter, vanilla extract, and cinnamon (if using).
2. Stir well to ensure the chia seeds are evenly distributed. Let it sit for 5-10 minutes and stir again to prevent clumping.
3. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. When ready to serve, top the chia pudding with fresh berries and a drizzle of almond butter.
5. Optionally, sweeten with a few drops of stevia or your preferred sweetener.

This Vegan Chia Pudding with Almond Butter is a nutritious and delicious keto-friendly breakfast or brunch. It’s packed with fiber, healthy fats, and protein, making it a perfect start to your day. The chia pudding’s creamy texture, combined with the richness of almond butter and the burst of freshness from the berries, creates a satisfying meal that’s low in carbs and high in nutrients.

Broccoli and Almond Flax Seed Patties

These vegan patties are full of healthy fats, fiber, and protein, making them a great option for a low-carb, keto-friendly brunch. Broccoli provides vitamins and minerals, while almond meal and flax seeds give these patties a hearty texture. They’re crispy on the outside and tender on the inside—ideal for a filling yet light meal.

Ingredients:

• 2 cups broccoli florets, steamed and chopped
• 1/4 cup almond meal
• 2 tbsp ground flax seeds
• 2 tbsp nutritional yeast
• 1 tbsp olive oil (for cooking)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste

Instructions:

1. Steam the broccoli until soft, about 5-7 minutes. Once done, finely chop the broccoli and place it in a large mixing bowl.
2. Add almond meal, ground flax seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper to the broccoli. Mix until everything is well combined.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat olive oil in a large pan over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown and crispy.
5. Serve the patties warm, perhaps with a side of avocado or a low-carb dipping sauce.

These Broccoli and Almond Flax Seed Patties are an excellent low-carb, vegan option for a Friday brunch. They’re full of healthy ingredients like flax seeds and almond meal, which provide fiber, protein, and healthy fats. The crispy outside and tender inside make them a satisfying choice, perfect for serving alongside a fresh salad or avocado for extra creaminess.

Vegan Cauliflower “Bread” with Avocado Spread

Cauliflower “bread” is a keto-friendly, low-carb alternative to traditional bread. It’s made with cauliflower rice, lmond flour, and ground flaxseed, resulting in a light, savory, and satisfying bread substitute. Topped with creamy avocado spread, this dish is a wholesome, delicious brunch that won’t leave you feeling bloated.

Ingredients:

• 1 small head of cauliflower (or 2 cups cauliflower rice)
• 1/4 cup almond flour
• 2 tbsp ground flaxseed
• 1 tbsp nutritional yeast
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 ripe avocado
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). If using a whole cauliflower, pulse it into rice-sized pieces in a food processor. If using pre-riced cauliflower, measure out 2 cups.
2. Steam the cauliflower rice for about 5-7 minutes, then let it cool slightly. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
3. In a bowl, combine the cauliflower rice, almond flour, flaxseed, nutritional yeast, olive oil, garlic powder, salt, and pepper. Mix well until a dough-like consistency forms.
4. Shape the mixture into a loaf or individual bread-sized portions on a lined baking sheet.
5. Bake for 20-25 minutes, or until golden brown and firm to the touch.
6. While the bread is baking, mash the avocado with lime juice, salt, and pepper. Set aside.
7. Once the cauliflower bread is done, slice and serve with the avocado spread. Garnish with fresh cilantro.

This Vegan Cauliflower “Bread” with Avocado Spread is an incredible low-carb, keto-friendly alternative to traditional bread. The cauliflower bread provides a light, savory base that pairs perfectly with creamy avocado spread. This dish is not only satisfying but also full of healthy fats and fiber, making it an ideal brunch for those looking to stay low-carb while enjoying a filling meal.

Vegan Tempeh Bacon with Sautéed Kale

Tempeh bacon is a great low-carb, plant-based alternative to traditional bacon. It’s savory, crispy, and full of flavor. Paired with sautéed kale, this dish provides a hearty, protein-packed brunch that’s full of healthy fats and nutrients, making it perfect for a keto-friendly meal.

Ingredients:

• 1 block tempeh, thinly sliced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp liquid smoke (or smoked paprika)
• 1 tbsp maple syrup (optional)
• 1 tbsp olive oil (for cooking)
• 2 cups fresh kale, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a shallow bowl, combine tamari, liquid smoke, and maple syrup (if using). Add the tempeh slices and let them marinate for at least 15 minutes.
2. Heat olive oil in a skillet over medium heat. Add the tempeh slices and cook for 3-4 minutes on each side, or until crispy and golden brown.
3. While the tempeh cooks, heat a separate pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
4. Add the kale to the pan and cook for 4-5 minutes until wilted and tender. Season with salt and pepper to taste.
5. Serve the tempeh bacon alongside the sautéed kale and garnish with a squeeze of fresh lemon juice.

Vegan Tempeh Bacon with Sautéed Kale is a flavorful and hearty dish that combines protein-packed tempeh with the utrient-rich benefits of kale. The crispy tempeh provides a satisfying crunch, while the sautéed kale adds a refreshing, slightly bitter balance. This brunch is not only low in carbs but also packed with fiber, making it a great choice for a keto-friendly meal.

Roasted Bell Pepper and Tofu Salad

This roasted bell pepper and tofu salad is a light, nutrient-dense brunch option that’s both low-carb and vegan. The roasted peppers provide sweetness and depth, while the tofu adds a hearty, protein-rich base. A simple vinaigrette ties it all together, creating a satisfying, refreshing salad.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 bell peppers (red, yellow, or orange), sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• Mixed greens, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sliced bell peppers on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, stirring halfway through.
2. While the peppers roast, heat a non-stick pan over medium heat. Add the cubed tofu and sauté for 5-7 minutes until golden and crispy on all sides. Season with salt and pepper.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Once the bell peppers are roasted, combine them with the crispy tofu in a large bowl. Drizzle with the vinaigrette and toss gently.
5. Serve the salad over a bed of mixed greens and garnish with fresh basil.

The Roasted Bell Pepper and Tofu Salad is a simple yet flavorful dish that’s low in carbs and packed with nutrients. The roasted peppers add sweetness and smokiness, while the crispy tofu brings protein and texture to the salad. The balsamic vinaigrette ties it all together, creating a refreshing and satisfying brunch that’s perfect for a keto diet.

Cauliflower & Spinach “Frittata”

This vegan, low-carb “frittata” is made with cauliflower and spinach, offering a savory and satisfying brunch option. t’s filled with plant-based protein and fiber and seasoned with nutritional yeast for a cheesy flavor without the dairy. This dish is great for a light yet filling keto-friendly meal.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1/4 cup almond flour
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (or regular salt)
• 1 tbsp olive oil
• 2 tbsp unsweetened almond milk
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Steam the cauliflower florets until soft, about 5-7 minutes, then mash or pulse in a food processor until it forms a rice-like consistency.
2. In a large bowl, combine the cauliflower, spinach, nutritional yeast, almond flour, turmeric, garlic powder, and black salt. Add the almond milk and mix until the ingredients are well incorporated.
3. Heat olive oil in a skillet over medium heat. Pour the cauliflower mixture into the skillet and cook for 5 minutes, allowing it to set slightly.
4. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and golden on top.
5. Garnish with fresh parsley and serve warm.

The Cauliflower & Spinach “Frittata” is a satisfying and savory dish that’s perfect for a low-carb, vegan brunch. The cauliflower serves as a great base for this egg-free frittata, while spinach provides a healthy dose of greens. Nutritional yeast adds a cheesy flavor, making it a perfect option for those following a keto diet. This frittata is easy to prepare and packed with nutrients, offering a delicious alternative to traditional frittatas.

Zucchini Noodles with Pesto

Zucchini noodles, also known as “zoodles,” are a great low-carb alternative to pasta. Paired with a rich and creamy pesto made from fresh basil, garlic, olive oil, and pine nuts, this dish is flavorful, satisfying, and perfect for a light yet filling brunch. It’s vegan, low-carb, and full of healthy fats, making it ideal for a keto meal.

Ingredients:

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

Instructions:

1. To make the pesto, combine basil, pine nuts, nutritional yeast, garlic, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
2. Heat a non-stick pan over medium heat and lightly sauté the zucchini noodles for 2-3 minutes, just to warm them up. Be careful not to overcook them, as zucchini releases water and can become mushy.
3. Toss the zucchini noodles with the pesto until well coated.
4. Serve the pesto zucchini noodles garnished with cherry tomatoes or any other desired toppings.

Zucchini Noodles with Pesto is a vibrant and satisfying dish that captures the essence of pasta without the carbs. The zucchini noodles are light and refreshing, and the creamy, rich pesto adds an aromatic and savory flavor. This dish is perfect for a low-carb brunch, providing a delicious, vegan option that’s full of healthy fats and low in carbs, ideal for a keto diet.

Vegan Avocado “Eggs” on Portobello Mushrooms

These vegan “eggs” are a fun, low-carb, keto-friendly twist on traditional avocado toast. Instead of bread, large Portobello mushrooms serve as the base, and creamy avocado takes the place of eggs. With a sprinkling of herbs and spices, this dish is both savory and satisfying, making it a perfect brunch option.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 ripe avocados
• 1 tbsp lime juice
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the Portobello mushrooms on a baking sheet, gill-side up, and bake for 10-12 minutes, until tender.
2. While the mushrooms are baking, mash the avocados in a bowl with lime juice, smoked paprika, salt, and pepper. Adjust seasonings to taste.
3. Once the mushrooms are done, remove them from the oven and spoon a generous amount of mashed avocado into the center of each mushroom.
4. Garnish with fresh cilantro and a sprinkle of red pepper flakes if desired.
5. Serve immediately, and enjoy!

Vegan Avocado “Eggs” on Portobello Mushrooms are a delicious, keto-friendly alternative to avocado toast. The large, meaty Portobello mushrooms provide a satisfying base, while the creamy avocado takes center stage, delivering richness and healthy fats. This dish is quick to prepare, full of flavor, and perfect for a filling yet low-carb brunch that satisfies both the taste buds and nutritional needs.

Vegan Cauliflower “Steak” with Tahini Sauce

Cauliflower “steaks” are a hearty, satisfying vegan entrée that’s low in carbs and packed with nutrients. When roasted to perfection, cauliflower becomes tender and flavorful, and when drizzled with a creamy tahini sauce, it creates a savory and satisfying dish. This is a great low-carb, keto-friendly brunch option.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the tahini)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Remove the leaves and stem from the cauliflower, and slice it into thick steaks, about 1-inch wide.
2. Place the cauliflower steaks on a baking sheet and drizzle with olive oil. Sprinkle with cumin, smoked paprika, salt, and pepper.
3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
4. While the cauliflower is roasting, whisk together tahini, lemon juice, and water to create a smooth sauce. Adjust the consistency with more water if necessary.
5. Once the cauliflower steaks are roasted, drizzle them with the tahini sauce and garnish with fresh parsley.
6. Serve warm.

Vegan Cauliflower “Steak” with Tahini Sauce is a rich, flavorful dish that’s perfect for a low-carb, vegan brunch. The roasted cauliflower steaks are tender and slightly crispy, and the tahini sauce adds a creamy, nutty richness. This dish is full of healthy fats and fiber, making it a satisfying option for anyone following a keto diet.

Note: More recipes are coming soon