25+ Flavorful Friday Vegan Cabbage Recipes to Spice Up Your Weekend

As the week comes to a close, many of us look forward to unwinding with a delicious and easy meal.

If you’re seeking a healthy, satisfying, and flavorful option, cabbage is the perfect ingredient to work with.

Packed with nutrients and incredibly versatile, cabbage can be transformed into a variety of mouth-watering dishes.

Whether you’re a seasoned vegan or simply looking to try something new this Friday night, these 25+ vegan cabbage recipes are sure to become your go-to for a tasty end to the week.

From hearty stews to crunchy slaws and stir-fries, get ready to enjoy a plant-based feast that will leave you feeling nourished and satisfied.

25+ Flavorful Friday Vegan Cabbage Recipes to Spice Up Your Weekend

There you have it—25+ mouth-watering vegan cabbage recipes that are perfect for your Friday night dinner.

Whether you’re in the mood for something light and refreshing or hearty and comforting, cabbage offers endless possibilities to explore.

These recipes not only celebrate the humble vegetable but also elevate it to star status in your kitchen.

So, gather your ingredients, get creative, and enjoy a vegan feast that’s sure to impress. Cheers to a flavorful and healthy weekend ahead!

Vegan Cabbage Stir-Fry with Tofu

This Vegan Cabbage Stir-Fry with Tofu is a quick and flavorful dish that combines crispy tofu with tender cabbage, packed with fresh vegetables and a tangy sauce. It’s a delicious and satisfying low-carb, keto-friendly lunch option that’s both healthy and easy to prepare, making it the perfect meal for a busy Friday.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 4 cups shredded cabbage
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until crispy and golden on all sides, about 7-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger, cooking for 1-2 minutes until fragrant.
3. Add the shredded cabbage, bell pepper, and carrot to the skillet. Stir-fry for about 5-7 minutes until the cabbage softens but still has some crunch.
4. Pour in soy sauce, rice vinegar, and stir to combine.
5. Add the crispy tofu back into the skillet, tossing gently to combine everything.
6. Garnish with sesame seeds and adjust seasoning with salt and pepper to taste.

This Vegan Cabbage Stir-Fry with Tofu is a vibrant, nutrient-packed meal that’s perfect for anyone looking to enjoy a low-carb, keto-friendly dish. It’s light but filling, with the crispy tofu adding protein, while the cabbage and veggies bring in fiber and essential nutrients. The combination of tangy, savory, and slightly sweet flavors will leave you satisfied without the guilt. This stir-fry is not only low-carb and vegan but also incredibly customizable, allowing you to add your favorite vegetables or seasonings.

Keto Vegan Cabbage Rolls with Cauliflower Rice

Keto Vegan Cabbage Rolls with Cauliflower Rice are a satisfying, hearty meal that’s rich in flavor and low in carbs. These cabbage rolls are filled with a mixture of cauliflower rice, herbs, and spices, offering a delicious and light alternative to traditional stuffed cabbage rolls. Perfect for a filling lunch or dinner!

Ingredients:

• 8 large cabbage leaves
• 1 head cauliflower, grated into rice-sized pieces (or use pre-packaged cauliflower rice)
• 1/2 cup onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 cup tomato sauce (sugar-free, for keto)

Instructions:

1. Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for about 1-2 minutes until they are soft. Remove, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic for about 3-4 minutes until softened.
3. Add the cauliflower rice, oregano, paprika, parsley, salt, and pepper. Cook for about 5 minutes until the cauliflower is tender.
4. Preheat your oven to 350°F (175°C).
5. Place a few spoonfuls of the cauliflower rice mixture into the center of each cabbage leaf, then fold the sides and roll it up tightly.
6. Arrange the rolls in a baking dish. Pour the tomato sauce over the rolls and cover with foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes to allow the sauce to thicken.

These Keto Vegan Cabbage Rolls with Cauliflower Rice are a perfect combination of texture and flavor. The cabbage adds a soft, satisfying bite, while the cauliflower rice filling is light and savory with aromatic spices. They’re the ideal low-carb and keto-friendly meal, full of plant-based protein and fiber, making them a great lunch option to keep you full and energized. Plus, they’re easy to make in advance and reheat, perfect for busy weekdays or meal prep.

vegan Cabbage Soup with Zucchini Noodles

This Vegan Cabbage Soup with Zucchini Noodles is a warm and comforting dish, perfect for a light yet satisfying keto-friendly lunch. Packed with cabbage, zucchini, and aromatic spices, this soup is incredibly low in carbs and full of nourishing vegetables that will leave you feeling satisfied without the heaviness of traditional soups.

Ingredients:

• 4 cups vegetable broth (low-sodium)
• 3 cups shredded cabbage
• 2 medium zucchinis, spiralized into noodles
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp turmeric
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.
2. Add the vegetable broth, cabbage, thyme, turmeric, basil, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the cabbage is tender.
3. Stir in the zucchini noodles and simmer for another 5-7 minutes, until the noodles soften.
4. Taste and adjust seasoning as needed, then serve hot.

This Vegan Cabbage Soup with Zucchini Noodles is the ultimate light, low-carb comfort food. The zucchini noodles provide a satisfying alternative to traditional pasta, while the cabbage and other vegetables give the soup a hearty base. With its warm, savory broth and aromatic spices, this soup is the perfect option for a keto lunch that’s both nourishing and full of flavor. It’s also a great make-ahead dish that can be stored in the fridge for several days, making it ideal for meal prep or leftovers.

Keto Vegan Cabbage and Avocado Salad

This Keto Vegan Cabbage and Avocado Salad is a fresh and light meal that combines crunchy cabbage, creamy avocado, and tangy dressing. Packed with healthy fats and fiber, it’s a quick and satisfying lunch that’s both low-carb and vegan, making it perfect for a healthy Friday meal.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 1 small cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, diced avocado, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
4. Garnish with fresh cilantro or parsley and serve immediately.

This Keto Vegan Cabbage and Avocado Salad is a refreshing, nutrient-packed meal that’s perfect for anyone following a low-carb diet. The cabbage provides a crunchy base while the avocado adds creaminess and healthy fats. With the simple dressing of olive oil and apple cider vinegar, this salad is light but filling, making it an ideal option for a Friday lunch. It’s easy to make, full of flavor, and the avocado offers a satisfying richness that makes this salad stand out.

Vegan Cabbage and Mushroom Stir-Fry

A hearty and satisfying Vegan Cabbage and Mushroom Stir-Fry that combines earthy mushrooms with tender cabbage in a savory sauce. This low-carb, keto-friendly stir-fry is packed with flavor and texture, making it a perfect Friday lunch. It’s a healthy, quick meal that can be made with minimal ingredients.

Ingredients:

• 4 cups shredded cabbage
• 1 cup mushrooms, sliced (shiitake, cremini, or button mushrooms)
• 1 small onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced onions, garlic, and ginger, and cook for 2-3 minutes until fragrant.
2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Add the shredded cabbage to the skillet and stir-fry for another 5-6 minutes until the cabbage softens but retains some crunch.
4. Drizzle in the tamari or soy sauce, sesame oil, and rice vinegar. Toss everything to coat evenly and cook for an additional 2 minutes.
5. Garnish with sesame seeds (if using) and adjust seasoning with salt and pepper.

This Vegan Cabbage and Mushroom Stir-Fry is a flavorful, satisfying dish that’s perfect for a light yet filling lunch. The mushrooms provide an earthy flavor and hearty texture, while the cabbage adds a crispness that contrasts nicely with the soft mushrooms. The savory sauce brings all the flavors together, making this stir-fry both delicious and low-carb. It’s quick to prepare, filling, and a great option for those looking to stay on track with their keto diet without sacrificing taste.

Vegan Cabbage and Zucchini Fritters

These Vegan Cabbage and Zucchini Fritters are crispy on the outside and tender on the inside, packed with healthy vegetables. They make for an excellent low-carb, keto-friendly lunch or snack. The zucchini keeps the fritters moist while the cabbage provides crunch, and they are seasoned to perfection with spices and herbs.

Ingredients:

• 2 cups shredded cabbage
• 1 large zucchini, grated
• 1/4 cup almond flour
• 2 tbsp ground flaxseed (mixed with 6 tbsp water to make flax egg)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the shredded cabbage, grated zucchini, almond flour, flax egg, garlic powder, onion powder, thyme, salt, and pepper. Mix well to combine into a thick batter.
2. Heat olive oil in a large skillet over medium heat. Once hot, scoop spoonfuls of the fritter mixture into the skillet and flatten them slightly with the back of a spoon.
3. Cook for 3-4 minutes per side until golden brown and crispy.
4. Remove from the skillet and drain on a paper towel to remove excess oil.
5. Serve warm with a side of your favorite dipping sauce or a dollop of vegan yogurt.

These Vegan Cabbage and Zucchini Fritters are a fantastic way to enjoy cabbage in a low-carb, keto-friendly way. The zucchini keeps the fritters moist, while the cabbage adds a satisfying crunch. The combination of spices and the crispy exterior creates a delicious contrast in texture, making them an irresistible option for lunch or as a snack. These fritters are not only easy to prepare but also customizable, so you can add your favorite herbs or spices for a personalized touch. They’re sure to be a hit at any meal.

Keto Vegan Cabbage and Cauliflower Bake

This Keto Vegan Cabbage and Cauliflower Bake is a hearty and comforting dish that combines two of the most versatile low-carb vegetables, cabbage and cauliflower, in a savory, cheesy vegan sauce. Perfect for a Friday lunch, this bake is creamy, satisfying, and easy to make, all while being low in carbs and entirely plant-based.

Ingredients:

• 4 cups cauliflower florets
• 3 cups shredded cabbage
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or blanch the cauliflower florets until tender, about 5-7 minutes.
3. In a large skillet, heat olive oil and vegan butter over medium heat. Add the shredded cabbage and sauté for 5 minutes until softened.
4. In a blender, combine almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
5. In a baking dish, combine the cauliflower, sautéed cabbage, and the creamy vegan sauce. Stir to combine and spread evenly.
6. Bake for 25-30 minutes, until the top is golden and bubbly.
7. Garnish with chopped fresh parsley before serving.

The Keto Vegan Cabbage and Cauliflower Bake is the epitome of comfort food—creamy, cheesy (thanks to nutritional yeast), and filling. The cauliflower provides a soft, satisfying base, while the cabbage adds a slight crunch that complements the creaminess of the dish. This bake is low in carbs but rich in flavor, making it an ideal choice for those following a keto or vegan diet. It can be made in advance and reheated, making it a perfect option for meal prep or a stress-free lunch on a busy Friday.

Vegan Cabbage and Broccoli Stir-Fry with Cashews

This Vegan Cabbage and Broccoli Stir-Fry with Cashews is a flavorful and crunchy dish that brings together fresh cabbage, vibrant broccoli, and roasted cashews in a light, savory sauce. It’s a keto-friendly, vegan dish that’s packed with protein, healthy fats, and fiber, making it an ideal lunch option.

Ingredients:

• 3 cups shredded cabbage
• 1 head broccoli, cut into florets
• 1/2 cup raw cashews
• 2 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat a large skillet or wok over medium heat. Add the cashews and toast them for 3-4 minutes until golden brown. Remove and set aside.
2. In the same skillet, heat olive oil and sesame oil over medium heat. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Add the shredded cabbage and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Drizzle in the tamari, rice vinegar, and chili flakes (if using). Stir to coat the vegetables evenly and cook for another 2 minutes.
5. Add the toasted cashews to the skillet and toss everything together. Adjust seasoning with salt and pepper.
6. Serve hot and enjoy!

This Vegan Cabbage and Broccoli Stir-Fry with Cashews is an easy, nutrient-packed dish that’s full of flavor and crunch. The combination of tender cabbage and broccoli with the creamy, roasted cashews creates a perfect balance of textures. The savory sauce ties everything together, while the cashews add healthy fats and protein. This dish is a great choice for a keto vegan lunch, offering a satisfying and energizing meal without the carbs. It’s simple to prepare and can be enjoyed hot or cold for a refreshing option.

Vegan Cabbage and Tempeh Lettuce Wraps

These Vegan Cabbage and Tempeh Lettuce Wraps are a delicious, low-carb, and keto-friendly lunch option that’s light yet filling. Packed with protein-rich tempeh, crunchy cabbage, and a savory sauce, these wraps are easy to prepare and perfect for a quick, satisfying meal on a Friday.

Ingredients:

• 1 block tempeh, crumbled
• 2 cups shredded cabbage
• 1 small carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup coconut aminos or soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp lime juice
• Large lettuce leaves (such as iceberg or butter lettuce) for wraps
• Fresh cilantro (for garnish)
• Sesame seeds (optional)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy.
2. Add the garlic, ginger, and sliced bell pepper to the skillet and cook for an additional 2-3 minutes until fragrant and the peppers soften.
3. Stir in the shredded cabbage and carrot, cooking for 3-4 minutes until the cabbage wilts but still has some crunch.
4. Drizzle in the coconut aminos, rice vinegar, and lime juice. Stir to coat everything in the sauce and cook for another 2 minutes.
5. Spoon the tempeh and vegetable mixture into lettuce leaves to form wraps.
6. Garnish with fresh cilantro and sesame seeds (optional), then serve immediately.

Vegan Cabbage and Tempeh Lettuce Wraps are a delightful and fresh low-carb meal that’s packed with protein, fiber, and healthy fats. The tempeh provides a hearty base while the cabbage and other veggies offer crunch and freshness. The savory sauce adds depth of flavor, while the lettuce wrap keeps the dish light and keto-friendly. These wraps are versatile, easy to assemble, and perfect for a quick and satisfying Friday lunch. They can also be served as a fun appetizer or snack at gatherings!

Vegan Cabbage and Coconut Curry

This Vegan Cabbage and Coconut Curry is a rich, flavorful dish that combines tender cabbage with the creamy goodness of coconut milk and a blend of aromatic spices. It’s a warm, comforting dish that’s low in carbs and perfect for a Friday lunch or dinner. The curry is aromatic, spicy, and satisfying, with just the right amount of creaminess from the coconut milk.

Ingredients:

• 4 cups shredded cabbage
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, cooking for 3-4 minutes until the onion becomes translucent.
2. Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir well to coat the onion and garlic with the spices, cooking for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the pot and cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
4. Pour in the coconut milk, season with salt and pepper, and bring the mixture to a simmer.
5. Cover and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and the curry has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This Vegan Cabbage and Coconut Curry is an aromatic and creamy dish that will satisfy your cravings for comfort food without the carbs. The cabbage takes on the rich flavors of the curry and coconut milk, while the spices add depth and warmth. It’s a simple, one-pot meal that’s perfect for a cozy lunch or dinner. The creaminess from the coconut milk and the fragrant spices will make this dish a go-to option for anyone following a low-carb or keto lifestyle.

Vegan Cabbage and Spinach Sauté with Lemon and Garlic

This Vegan Cabbage and Spinach Sauté with Lemon and Garlic is a simple yet flavorful dish that combines tender cabbage and fresh spinach in a bright and garlicky lemon sauce. It’s a light and refreshing keto-friendly lunch that’s quick to prepare and full of nutrients. The lemon juice adds a refreshing zing, while the garlic gives it a savory punch.

Ingredients:

• 4 cups shredded cabbage
• 2 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
3. Stir in the spinach and cook for an additional 2-3 minutes until the spinach wilts.
4. Add the lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Stir everything together to combine and cook for another 2 minutes to let the flavors meld.
5. Serve hot, garnished with additional lemon zest or herbs if desired.

This Vegan Cabbage and Spinach Sauté is a light, nutritious, and flavorful dish that’s perfect for anyone looking for a quick and low-carb lunch. The cabbage adds a hearty base, while the spinach provides a vibrant pop of color and nutrients. The lemon juice and zest elevate the dish with a fresh, tangy kick, while the garlic rounds out the flavors with its savory richness. This dish is easy to make, full of flavor, and incredibly satisfying while being keto-friendly.

Vegan Cabbage and Chickpea Salad with Tahini Dressing

This Vegan Cabbage and Chickpea Salad with Tahini Dressing is a hearty, nutrient-packed salad that’s both filling and refreshing. The combination of crunchy cabbage, protein-packed chickpeas, and creamy tahini dressing makes for a perfect low-carb, vegan lunch. The tangy dressing ties everything together, and the chickpeas provide a satisfying texture and flavor.

Ingredients:

• 3 cups shredded cabbage
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, chickpeas, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, tahini, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Pour the tahini dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This Vegan Cabbage and Chickpea Salad with Tahini Dressing is a simple yet satisfying dish that’s perfect for a low-carb, vegan lunch. The cabbage provides crunch and fiber, while the chickpeas offer protein and texture. The creamy tahini dressing adds richness, while the lemon juice and vinegar bring a tangy contrast. This salad is incredibly easy to prepare and can be enjoyed as a main or side dish. It’s a great option for anyone looking for a light, healthy, and filling lunch that’s full of flavor and nutrients.

Vegan Cabbage and Eggplant Stir-Fry

This Vegan Cabbage and Eggplant Stir-Fry is a quick and tasty low-carb dish that combines the tenderness of eggplant with the crunch of cabbage in a savory, slightly spicy sauce. The stir-fry is vegan, keto-friendly, and full of bold flavors. The eggplant absorbs the sauce beautifully, while the cabbage adds freshness and texture, making this a satisfying meal for a Friday lunch.

Ingredients:

• 2 cups shredded cabbage
• 1 medium eggplant, cut into small cubes
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 2 garlic cloves, minced
• 1/4 tsp chili flakes (optional)
• 2 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 5-7 minutes until the eggplant becomes soft and golden.
2. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 3-5 minutes, until the cabbage begins to soften but still maintains its crunch.
4. Drizzle in the soy sauce, rice vinegar, and chili flakes (if using). Stir well to coat the vegetables in the sauce.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with chopped green onions and sesame seeds before serving.

Vegan Cabbage and Eggplant Stir-Fry is a flavorful and satisfying dish that’s perfect for a low-carb, vegan lunch. The combination of soft eggplant and crunchy cabbage offers a variety of textures, while the sesame oil and soy sauce create a savory base. The optional chili flakes add a touch of heat, making this dish even more exciting. It’s easy to prepare and is an excellent option for those looking for a quick, flavorful, and nutritious meal on a Friday.

Vegan Cabbage and Tempeh Tacos

These Vegan Cabbage and Tempeh Tacos are a delicious and low-carb alternative to traditional tacos. The tempeh provides a savory, hearty filling, while the cabbage adds crunch and freshness. With a zesty lime and avocado topping, these tacos are a perfect keto-friend
Ingredients:

• 1 block tempeh, crumbled
• 2 cups shredded cabbage
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)
• 4-6 large lettuce leaves (such as iceberg or romaine) for tacos

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until browned and crispy.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until the spices become fragrant and well incorporated into the tempeh.
3. Add the shredded cabbage to the skillet and cook for 2-3 minutes until slightly softened but still crisp.
4. To assemble the tacos, spoon the tempeh and cabbage mixture into lettuce leaves.
5. Top each taco with diced avocado, a squeeze of lime juice, and a sprinkle of fresh cilantro.

Vegan Cabbage and Tempeh Tacos are a fun and flavorful alternative to traditional tacos. The tempeh provides a savory, meaty texture, while the cabbage adds a satisfying crunch. The avocado topping adds creaminess, and the lime juice gives the tacos a refreshing zesty kick. These tacos are keto-friendly, light, and filling, making them an excellent choice for a quick Friday lunch. They’re easy to assemble, customizable, and full of vibrant flavors that will keep you satisfied.

Vegan Cabbage and Cauliflower Rice Stir-Fry

This Vegan Cabbage and Cauliflower Rice Stir-Fry is a low-carb, keto-friendly dish that swaps traditional rice for cauliflower rice, making it a healthier, lighter option. The cabbage adds crunch and texture, while the cauliflower rice provides a neutral base for the
Ingredients:

• 3 cups cauliflower rice (fresh or frozen)
• 2 cups shredded cabbage
• 2 tbsp olive oil
• 1 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp sesame oil
• Salt and pepper to taste
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the cauliflower rice and sauté for 4-5 minutes until tender and lightly browned.
2. Add the shredded cabbage and continue to stir-fry for another 5 minutes, until the cabbage softens slightly but remains crunchy.
3. Drizzle in the tamari, rice vinegar, garlic powder, ground ginger, and sesame oil. Stir to coat the vegetables evenly.
4. Cook for an additional 2 minutes, adjusting seasoning with salt and pepper as needed.
5. Garnish with chopped green onions before serving.

This Vegan Cabbage and Cauliflower Rice Stir-Fry is a light yet satisfying low-carb meal that’s perfect for a keto-friendly lunch. The cauliflower rice serves as a perfect base, absorbing all the delicious flavors from the cabbage and seasoning. The cabbage remains crisp, adding a satisfying crunch to each bite. With its simple ingredients and quick cooking time, this stir-fry is a great option for a healthy and filling lunch that’s full of flavor and nutrition.

Note: More recipes are coming soon