35+ Easy Friday Vegan Copycat Recipes for Your Favorite Comfort Foods

Fridays are all about winding down after a long week, and there’s no better way to relax than with a satisfying meal.

Whether you’re vegan or just looking to try something new, the Friday night comfort food cravings can be hard to ignore.

But what if you could indulge in your favorite takeout or classic dishes in a vegan-friendly way?

Welcome to the world of Friday Vegan Copycat Recipes!

In this blog post, we’re sharing over 35 plant-based recipes that mimic your favorite Friday night indulgences—from crispy “chicken” wings to creamy pasta, veganized and just as delicious

Say goodbye to guilt and hello to these mouthwatering vegan alternatives that everyone will love.

35+ Easy Friday Vegan Copycat Recipes for Your Favorite Comfort Foods

With these 35+ Friday Vegan Copycat Recipes, you can enjoy all the flavors of your favorite comfort foods without any of the animal products.

From savory snacks to hearty meals, each recipe is crafted to give you that familiar Friday night joy, but with a plant-based twist.

So, next Friday, skip the takeout and try your hand at these easy and flavorful vegan copycat dishes.

Whether you’re a long-time vegan or just exploring plant-based options, these recipes are sure to bring a smile to your face and make your Friday night meals a whole lot more exciting.

Vegan Keto Friday Fishless Tacos

These Fishless Tacos offer all the flavor of your favorite Friday taco night, but without the carbs and the fish! Instead, we use seasoned and crispy pan-fried hearts of palm to mimic the flaky texture of fish. Paired with a creamy avocado sauce and topped with fresh slaw, these tacos are not only low-carb and keto but also bursting with delicious flavors. Perfect for a vegan take on a popular dish that keeps you in ketosis.

Ingredients:

• 1 can hearts of palm, drained and sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 small lettuce leaves (for taco shells)
• ½ small avocado
• 1 tablespoon lime juice
• ¼ cup coconut yogurt
• 1 cup shredded cabbage
• ¼ cup chopped cilantro
• Hot sauce (optional)

Instructions:

1. In a bowl, toss the hearts of palm slices with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
2. Heat a skillet over medium-high heat and cook the seasoned hearts of palm for 4-5 minutes on each side, or until crispy and golden brown.
3. In a blender, combine avocado, lime juice, coconut yogurt, and a pinch of salt. Blend until smooth.
4. Prepare the taco shells by using fresh lettuce leaves.
5. In each lettuce shell, place a layer of crispy hearts of palm, top with shredded cabbage, a dollop of avocado sauce, and chopped cilantro. Add hot sauce to taste.
6. Serve immediately and enjoy your keto-friendly Fishless Tacos!

These Fishless Tacos are the perfect vegan and keto alternative to the traditional fish taco. The hearts of palm provide a light and flaky texture, while the creamy avocado sauce complements the dish beautifully. Whether you’re on a low-carb diet or simply craving a fresh, flavorful meal, these tacos hit all the right notes. They’re satisfying, easy to make, and pack a punch of nutrients!

Vegan Keto “Chicken” Salad Lettuce Wraps

These vegan “Chicken” Salad Lettuce Wraps are a refreshing, low-carb lunch idea, perfect for a quick Friday meal. Using seasoned jackfruit as a chicken substitute, this salad is loaded with flavor and healthy fats from avocado and vegan mayo. Served in crisp lettuce leaves, this keto-friendly dish offers a satisfying and filling meal that’s both vegan and delicious.

Ingredients:

• 1 can young jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½ avocado, mashed
• ¼ cup vegan mayo
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 6 large lettuce leaves (like romaine or butter lettuce)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shredded jackfruit, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Stir to coat and cook for 5-7 minutes, allowing the jackfruit to take on the flavor.
2. In a bowl, combine mashed avocado, vegan mayo, lemon juice, and fresh parsley. Stir well.
3. Once the jackfruit mixture is cooked, fold it into the avocado mayo mixture, ensuring everything is well combined.
4. Spoon the mixture into the center of each lettuce leaf and top with sesame seeds if desired.
5. Serve immediately as a fresh and tasty keto lunch!

These Vegan Keto “Chicken” Salad Lettuce Wraps are a creative and healthy twist on the classic chicken salad. The jackfruit provides a hearty, pulled-chicken-like texture, while the creamy avocado and vegan mayo add richness and flavor. This dish is low in carbs but high in flavor, making it an ideal choice for anyone following a keto or vegan lifestyle. It’s light yet filling, and can be easily made ahead of time for a quick and satisfying lunch.

Vegan Keto “Beef” Stir-Fry with Shirataki Noodles

This Vegan Keto “Beef” Stir-Fry uses plant-based protein crumbles to replicate the texture of beef, paired with Shirataki noodles to keep it keto-friendly. The dish is packed with stir-fried veggies and tossed in a savory sauce, making it a hearty, satisfying meal that’s both low-carb and vegan. Perfect for a Friday dinner that’s quick, delicious, and keeps you in ketosis.

Ingredients:

• 1 package Shirataki noodles (drained and rinsed)
• 1 tablespoon coconut oil
• 1 cup plant-based “beef” crumbles
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon fresh grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Prepare the Shirataki noodles by draining, rinsing, and patting them dry with a paper towel. Set aside.
2. Heat coconut oil in a large skillet over medium-high heat. Add plant-based “beef” crumbles and cook for 3-4 minutes until browned.
3. Add bell pepper, zucchini, and broccoli to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.
5. Add the Shirataki noodles to the skillet, pour the sauce over the ingredients, and toss everything together for 2-3 minutes until well combined.
6. Top with sesame seeds and green onions for garnish, and serve hot.

This Vegan Keto “Beef” Stir-Fry is a fantastic low-carb dinner option that brings all the flavors of a traditional stir-fry without the carbs. The Shirataki noodles serve as a perfect, keto-friendly substitute for regular noodles, and the plant-based “beef” crumbles deliver a satisfying texture. It’s a quick, savory dish that’s perfect for a Friday night dinner or any time you want a flavorful meal without breaking your keto diet. The combination of fresh veggies and a delicious sauce makes this stir-fry both nutritious and indulgent.

Vegan Keto Cauliflower “Wings” with Creamy Ranch Dip

These Vegan Keto Cauliflower “Wings” are the ultimate low-carb substitute for traditional chicken wings. Crispy, golden, and perfectly seasoned, they’re made from cauliflower florets and baked until crispy. Paired with a rich and creamy vegan ranch dip, these cauliflower wings are a guilt-free snack or appetizer that is both keto-friendly and vegan. Ideal for a Friday evening treat that’s satisfying and delicious!

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup almond flour
• 2 tablespoons nutritional yeast
• 2 tablespoons ground flaxseed
• 1 tablespoon water
• ½ cup unsweetened almond milk

For the Ranch Dip:

• ½ cup vegan mayo
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. In a separate bowl, combine almond flour, nutritional yeast, ground flaxseed, almond milk, and water to create a batter. Dip each cauliflower floret into the batter, coating it thoroughly.
4. Place the battered cauliflower on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. For the ranch dip, combine vegan mayo, lemon juice, dried dill, garlic powder, salt, and pepper in a bowl. Stir until smooth.
6. Serve the cauliflower wings with the creamy ranch dip for dipping.

These Vegan Keto Cauliflower “Wings” are the perfect alternative to traditional wings without the carbs or meat. Crispy on the outside, tender on the inside, and packed with flavor, they’re a great appetizer or snack for a vegan keto meal. Paired with the creamy ranch dip, these wings offer all the indulgence without breaking your diet. They’re also incredibly easy to make and full of nutrients, making them a great option for anyone looking for a lighter yet satisfying treat!

Vegan Keto Zucchini Noodles with Avocado Pesto

This Vegan Keto Zucchini Noodles with Avocado Pesto dish is a fresh, creamy, and satisfying low-carb meal. The zucchini noodles are the perfect base for a rich avocado pesto sauce made from fresh basil, avocado, and nuts. This dish is full of healthy fats, making it ideal for anyone on a keto or vegan diet. It’s an easy, quick, and vibrant meal that’s perfect for a light yet filling Friday lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• ½ cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts or walnuts
• 1 garlic clove
• Salt and pepper, to taste
• Cherry tomatoes, for garnish (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In a food processor, combine avocado, fresh basil, olive oil, lemon juice, pine nuts, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Garnish with cherry tomatoes, additional basil leaves, or extra pine nuts if desired.
5. Serve immediately and enjoy a refreshing, low-carb, and keto-friendly meal!

This Vegan Keto Zucchini Noodles with Avocado Pesto is a perfect dish for a fresh and vibrant meal. The zucchini noodles serve as a light and healthy base while the avocado pesto offers a rich, creamy flavor that is satisfying without being heavy. It’s a great option for anyone on a keto or vegan diet, packed with healthy fats and nutrients. This dish is not only quick and easy to prepare but also a great way to enjoy a delicious, low-carb meal that will leave you feeling nourished and full.

Vegan Keto “Egg” Salad on Cucumber Slices

This Vegan Keto “Egg” Salad on Cucumber Slices is the perfect low-carb, protein-packed lunch. Using tofu to create an egg-like texture, the “egg” salad is seasoned with mustard, nutritional yeast, and turmeric for a rich flavor. Served on crisp cucumber slices, this dish is refreshing, keto-friendly, and vegan. It’s a light and satisfying way to enjoy the flavors of a classic egg salad without the
Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon nutritional yeast
• ½ teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 cucumber, sliced into thick rounds

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally until lightly golden and warmed through.
2. In a bowl, combine the cooked tofu with Dijon mustard, nutritional yeast, turmeric, salt, and pepper. Mix well.
3. Stir in chopped green onions and fresh parsley.
4. Arrange the cucumber slices on a platter and spoon the tofu “egg” salad onto each slice.
5. Serve immediately and enjoy this refreshing, low-carb snack or lunch!

These Vegan Keto “Egg” Salad on Cucumber Slices are a delicious and refreshing way to enjoy the flavors of an egg salad while staying within your keto or vegan diet. The tofu creates a satisfying texture that mimics eggs, and the seasoning adds a rich flavor. Served on crisp cucumber slices, this dish is light, healthy, and perfect for a low-carb lunch. It’s an ideal option for anyone looking for a quick, satisfying, and nutrient-dense meal that’s both vegan and keto-friendly.

Vegan Keto Tempeh Bacon Lettuce Avocado Tomato (BLAT) Salad

This Vegan Keto BLAT Salad takes the classic BLT and elevates it to a fresh and healthy level, swapping bread for a bed of leafy greens. The tempeh bacon adds a savory, smoky crunch while the creamy avocado and juicy tomatoes provide richness and freshness. With a tangy lemon dressing to tie everything together, this salad is a light yet satisfying meal that’s perfect for anyone following a low-carb, keto, or vegan diet.

Ingredients:

• 1 package tempeh, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon liquid smoke
• 1 teaspoon maple syrup (optional, for a touch of sweetness)
• 4 cups mixed leafy greens (like spinach, arugula, or lettuce)
• 1 ripe avocado, sliced
• 1 medium tomato, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the soy sauce, liquid smoke, maple syrup (if using), and olive oil. Toss the tempeh slices in the marinade, making sure each slice is evenly coated. Let it marinate for at least 10 minutes.
2. Heat a skillet over medium-high heat and cook the marinated tempeh slices for 3-4 minutes on each side, or until crispy and browned.
3. In a large salad bowl, toss the mixed leafy greens with lemon juice, olive oil, salt, and pepper.
4. Arrange the crispy tempeh bacon, sliced avocado, and sliced tomato on top of the salad.
5. Serve immediately, tossing the salad just before eating.

This Vegan Keto Tempeh Bacon Lettuce Avocado Tomato (BLAT) Salad is a fresh, light, and satisfying meal that doesn’t compromise on flavor. The smoky tempeh bacon provides that familiar savory crunch, while the avocado and tomato add creaminess and juiciness. With a simple lemon dressing, this salad is a perfect keto lunch that’s packed with healthy fats and protein. It’s easy to make, full of nutrients, and ideal for anyone craving a delicious and refreshing vegan keto option.

Vegan Keto Stuffed Avocados with Spicy Walnut “Tuna”

These Vegan Keto Stuffed Avocados with Spicy Walnut “Tuna” are a perfect combination of creamy, spicy, and crunchy. The walnut “tuna” mixture is seasoned with zesty lemon, dill, and a touch of hot sauce to mimic the flavor of traditional tuna salad. Stuffed into ripe avocados, this dish is both low-carb and vegan, offering a nutrient-packed meal that’s satisfying and perfect for lunch or dinner.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup raw walnuts, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, chopped
• 2 tablespoons vegan mayo
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for spice)
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the finely chopped walnuts and cook for 3-4 minutes, stirring occasionally, until lightly toasted and fragrant.
2. Transfer the walnuts to a bowl and mix in lemon juice, Dijon mustard, capers, vegan mayo, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.
3. Spoon the walnut “tuna” mixture into the halved avocado cavities, filling them generously.
4. Garnish with fresh dill and serve immediately.

These Vegan Keto Stuffed Avocados with Spicy Walnut “Tuna” are a delicious and creative twist on the classic tuna salad. The walnut mixture mimics the texture of tuna and, when combined with the creamy avocado, creates the perfect balance of flavors and textures. It’s a low-carb, high-fat dish that’s ideal for anyone on a keto or vegan diet. The added spices and fresh dill make it a vibrant and satisfying meal that’s both nutritious and indulgent. This dish is perfect for a quick lunch or light dinner and is sure to satisfy your cravings!

Vegan Keto Cauliflower Rice Stir-Fry

This Vegan Keto Cauliflower Rice Stir-Fry is a healthy, low-carb alternative to traditional fried rice. Cauliflower rice serves as the base, providing a light and nutritious substitute for regular rice. Loaded with veggies, tofu for protein, and a savory soy-based sauce, this dish is bursting with flavor and texture. It’s a quick, easy, and satisfying meal that fits perfectly into a keto or vegan lifestyle.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 block firm tofu, pressed and crumbled
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 cup mixed bell peppers, diced
• 1 cup zucchini, diced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned and crispy.
2. Add the diced onion, bell peppers, zucchini, and garlic to the skillet and stir-fry for another 3-4 minutes, until the vegetables are tender.
3. Add the cauliflower rice to the skillet and stir well. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. In a small bowl, combine soy sauce, rice vinegar, and grated ginger. Pour the sauce over the stir-fry and toss to coat.
5. Garnish with green onions and sesame seeds if desired. Serve hot.

This Vegan Keto Cauliflower Rice Stir-Fry is a versatile and flavorful meal that’s quick to prepare and packed with nutrients. The cauliflower rice provides the perfect low-carb base for the savory stir-fry, while the tofu and vegetables make it hearty and satisfying. With a touch of soy sauce and ginger, the dish has a delicious umami flavor that will leave you feeling full and nourished. It’s the perfect option for anyone on a vegan keto diet looking for a quick, delicious, and satisfying lunch or dinner.

Vegan Keto Avocado & Spinach Stuffed Mushrooms

These Vegan Keto Avocado & Spinach Stuffed Mushrooms are a savory, low-carb, and healthy alternative to traditional stuffed mushrooms. The mushrooms are filled with a rich mixture of creamy avocado, fresh spinach, garlic, and vegan cream cheese, making them a perfect appetizer or light meal. The combination of flavors and textures offers a satisfying and filling dish, ideal for those following a keto or vegan diet.

Ingredients:

• 8 large portobello mushrooms, stems removed
• 1 ripe avocado, mashed
• 1 cup fresh spinach, chopped
• 3 tablespoons vegan cream cheese
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and set the mushroom caps on the baking sheet, gill-side up.
3. In a pan, heat olive oil over medium heat and sauté garlic for 1-2 minutes until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. In a bowl, combine the mashed avocado, sautéed spinach, vegan cream cheese, nutritional yeast, salt, and pepper. Stir until smooth and creamy.
5. Spoon the avocado-spinach mixture into the mushroom caps, filling them generously.
6. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender.
7. Garnish with fresh parsley and serve immediately.

These Vegan Keto Avocado & Spinach Stuffed Mushrooms are a delicious and indulgent snack or appetizer. The creamy avocado and spinach filling creates a satisfying contrast to the earthy mushrooms, while the vegan cream cheese adds richness. This dish is quick to make, full of nutrients, and packed with healthy fats, making it a perfect choice for anyone on a vegan or keto diet. Whether served as a party appetizer or a light lunch, these stuffed mushrooms are sure to impress!

Vegan Keto Zucchini Fritters

These Vegan Keto Zucchini Fritters are a tasty, low-carb, and crispy alternative to traditional fritters. Made with shredded zucchini, almond flour, and nutritional yeast, these fritters are gluten-free, keto-friendly, and packed with flavor. The crispy exterior and tender interior make them a perfect snack or light meal, ideal for anyone following a vegan keto diet.

Ingredients:

• 2 medium zucchinis, shredded
• ½ cup almond flour
• ¼ cup nutritional yeast
• 2 tablespoons ground flaxseed (optional for binding)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the shredded zucchini, almond flour, nutritional yeast, ground flaxseed, parsley, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
3. Heat olive oil in a skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet and flatten them into fritters with a spatula.
4. Fry for 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the skillet and place on a paper towel to drain any excess oil.
6. Serve the fritters warm, optionally with a side of vegan sour cream or avocado.

These Vegan Keto Zucchini Fritters are the perfect savory snack or side dish. They’re crunchy on the outside and tender on the inside, with a delightful cheesy flavor from the nutritional yeast. These fritters are low in carbs and high in healthy fats, making them an ideal choice for a keto or vegan diet. They’re easy to make, versatile, and perfect for meal prep or a quick lunch. Serve them with a creamy dip for an added touch of indulgence.

Vegan Keto Cabbage Stir-Fry with Tofu

This Vegan Keto Cabbage Stir-Fry with Tofu is a quick and flavorful dish that’s low in carbs and full of nutrients. The crispy tofu adds protein and texture, while the cabbage provides fiber and crunch. Tossed in a savory soy-based sauce with ginger and garlic, this stir-fry is a perfect meal for anyone on a vegan keto diet, and it’s ready in just 20 minutes.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cabbage, shredded
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional for garnish)
• 2 green onions, sliced (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, flipping occasionally, until crispy and golden.
2. Add garlic and ginger to the skillet and sauté for another 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 4-5 minutes, until the cabbage is tender but still crisp.
4. Stir in soy sauce, rice vinegar, salt, and pepper. Toss everything together to combine.
5. Garnish with sesame seeds and green onions before serving.

This Vegan Keto Cabbage Stir-Fry with Tofu is a deliciously simple, low-carb meal that’s perfect for any day of the week. The crispy tofu adds a satisfying texture, while the cabbage is light and nutritious. The savory sauce with garlic and ginger brings all the flavors together, making this stir-fry an incredibly tasty dish that’s both filling and keto-friendly. Whether you’re looking for a quick lunch or dinner, this stir-fry is sure to satisfy your cravings while keeping you on track with your keto or vegan lifestyle.

Vegan Keto Stuffed Bell Peppers with Cauliflower Rice

These Vegan Keto Stuffed Bell Peppers are filled with a flavorful cauliflower rice mixture, seasoned with savory spices and packed with healthy fats. The cauliflower rice serves as the perfect low-carb base, while the bell peppers provide a crunchy, slightly sweet contrast. This dish is rich in flavor, easy to make, and perfect for a satisfying lunch or dinner on a vegan keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 zucchini, diced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• ¼ cup nutritional yeast
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
3. Add the zucchini to the skillet and cook for another 3-4 minutes, until tender.
4. Stir in cauliflower rice, smoked paprika, garlic powder, cumin, tomato paste, nutritional yeast, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and the mixture is well-combined.
5. Stuff the bell peppers with the cauliflower rice mixture and place them on the baking sheet.
6. Cover the stuffed peppers with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These Vegan Keto Stuffed Bell Peppers with Cauliflower Rice are a great low-carb alternative to traditional stuffed peppers. The cauliflower rice is a flavorful and filling base, while the bell peppers add a fresh crunch and a subtle sweetness. This dish is full of flavor and is perfect for anyone looking to enjoy a satisfying, nutritious, and keto-friendly meal. Whether served for lunch, dinner, or meal prep, these stuffed peppers are sure to be a hit!

Vegan Keto Almond Flour Pancakes

These Vegan Keto Almond Flour Pancakes are a delicious, fluffy, and low-carb breakfast option. Made with almond flour, they are naturally gluten-free and keto-friendly. The pancakes are lightly sweetened with a touch of monk fruit or stevia and have a rich, nutty flavor that pairs perfectly with sugar-free syrup or fresh berries. This recipe is ideal for anyone looking to enjoy a guilt-free breakfast without the
Ingredients:

• 1 cup almond flour
• 1 tablespoon ground flaxseed
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup unsweetened almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1-2 tablespoons monk fruit sweetener or stevia (optional)
• Coconut oil or vegan butter for cooking

Instructions:

1. In a medium bowl, whisk together the almond flour, flaxseed, baking powder, cinnamon, and salt.
2. In a separate bowl, mix the almond milk, melted coconut oil, vanilla extract, and sweetener (if using).
3. Combine the wet and dry ingredients and stir until well mixed. The batter should be thick but pourable.
4. Heat a skillet over medium-low heat and coat with a small amount of coconut oil or vegan butter.
5. Pour ¼ cup of the pancake batter onto the skillet and cook for 2-3 minutes, until bubbles start to form on the surface. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
6. Serve with sugar-free syrup, fresh berries, or a dollop of vegan butter.

These Vegan Keto Almond Flour Pancakes are a perfect start to your day. They’re light, fluffy, and have a satisfying nutty flavor, making them a great alternative to traditional pancakes. The use of almond flour keeps them low in carbs, while the flaxseed and almond milk make them rich in healthy fats and fiber. Whether you top them with berries or enjoy them with syrup, these pancakes are a tasty, keto-friendly breakfast that you can feel good about!

Vegan Keto Broccoli & Almond “Cheese” Casserole

This Vegan Keto Broccoli & Almond “Cheese” Casserole is a hearty, creamy, and comforting dish. The broccoli is combined with a rich almond-based “cheese” sauce made from almond milk, nutritional yeast, and spices to create a creamy texture that’s full of flavor. It’s the perfect low-carb casserole for a satisfying side dish or a main course for anyone following a vegan or keto diet.

Ingredients:

• 4 cups broccoli florets (steamed or blanched)
• 1 cup unsweetened almond milk
• ¼ cup raw almonds, soaked for 2 hours and drained
• ¼ cup nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon almond flour (optional, for thickening)
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a blender, combine almond milk, soaked almonds, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Steam or blanch the broccoli florets until just tender, about 3-4 minutes. Drain well and place them in the prepared baking dish.
4. Pour the almond “cheese” sauce over the broccoli, making sure it’s evenly coated. If you want a thicker sauce, you can stir in almond flour to achieve your desired consistency.
5. Bake the casserole for 15-20 minutes, until heated through and slightly golden on top.
6. Garnish with fresh parsley before serving.

This Vegan Keto Broccoli & Almond “Cheese” Casserole is a comforting and creamy dish that’s perfect for anyone looking for a low-carb, high-fat meal. The almond-based “cheese” sauce is rich and flavorful, while the broccoli adds a nutritious crunch. This casserole is a great side dish or a satisfying main course, perfect for a keto or vegan diet. It’s simple to prepare, full of nutrients, and perfect for those cold evenings when you need something warm and cozy!

Note: More recipes are coming soon