35+ Delicious Friday Vegan Dinner Recipes for a Perfect Weekend

Friday night is the perfect time to unwind, enjoy good food, and get ready for the weekend.

Whether you’re a seasoned vegan or just looking for plant-based dinner inspiration, finding a recipe that feels special yet easy to prepare can sometimes be a challenge.

But fear not, we’ve curated a list of 35+ delicious and satisfying vegan dinner recipes that are perfect for Fridays.

From hearty stews to vibrant salads and indulgent pasta dishes, these recipes will have you feeling energized and satisfied, without the need for hours in the kitchen.

So, kick off the weekend with a tasty and nutritious dinner that will keep everyone at the table smiling!

35+ Delicious Friday Vegan Dinner Recipes for a Perfect Weekend

There you have it—35+ vegan dinner ideas that will take your Friday nights to the next level!

These plant-based dishes are not only packed with flavor but are also simple to prepare, ensuring you can relax and enjoy the start of your weekend.

Whether you’re looking for comfort food, something fresh, or an adventurous new dish to try, this list has you covered.

So, gather your ingredients, grab your favorite playlist, and enjoy a delicious vegan dinner to kick off your weekend right!

Cauliflower Fried Rice

Cauliflower Fried Rice is a low-carb, keto-friendly alternative to the traditional fried rice. This recipe swaps rice for cauliflower, making it a nutrient-dense and flavorful dish that is quick and easy to prepare. Packed with vegetables and protein from tofu or tempeh, it’s a satisfying meal for anyone following a vegan or keto diet.

Ingredients:

• 1 medium cauliflower (grated or processed into rice-sized pieces)
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup cubed tofu or tempeh
• 2 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp green onions (optional, for garnish)

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add diced tofu or tempeh and sauté until golden brown, about 5 minutes. Remove and set aside.
3. In the same pan, add onion, garlic, carrots, and peas. Cook for 4-5 minutes until vegetables are tender.
4. Add the cauliflower rice to the pan and stir well. Cook for another 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
5. Stir in tamari or soy sauce, pepper, and the cooked tofu/tempeh.
6. Garnish with green onions and serve.

This Cauliflower Fried Rice recipe offers a delicious, savory meal without the guilt of traditional fried rice. It’s rich in flavor and nutrients, offering a great balance of vegetables and plant-based protein. Perfect for a quick weeknight dinner, it can also be customized with your favorite veggies or additional seasonings, making it a versatile option for your low-carb vegan meals.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing and creamy vegan dish, ideal for anyone following a keto or low-carb diet. The avocado pesto replaces traditional creamy pasta sauces, providing healthy fats and a smooth texture. Paired with zucchini noodles, this dish is light but filling and can be prepared in under 30 minutes.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove
• Salt and pepper, to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In a blender or food processor, combine the avocado, basil, nutritional yeast, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
3. Heat a non-stick pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just to warm them through. You don’t want them to get soggy.
4. Remove from heat and toss with the avocado pesto until well coated.
5. Garnish with cherry tomatoes or extra basil, if desired.

This Zucchini Noodles with Avocado Pesto recipe is a fantastic keto-friendly, vegan dinner that is both refreshing and indulgent. The creamy pesto provides all the rich flavors of a classic pasta dish, while the zucchini noodles offer a refreshing, low-carb base. It’s a nutritious, satisfying meal that’s perfect for a Friday night dinner, offering a delicious combination of healthy fats, greens, and a burst of flavor.

Vegan Keto Shepherd’s Pie

Vegan Keto Shepherd’s Pie is a comforting, hearty dish that’s perfect for cozy dinners. It combines a savory vegetable filling with a creamy cauliflower mash topping, making it a keto-friendly and vegan alternative to the traditional shepherd’s pie. This dish is rich in fiber, low in carbs, and packed with nutrients, making it ideal for a low-carb, plant-based meal.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 1/2 cup unsweetened almond milk
• 1 tbsp vegan butter
• Salt and pepper, to taste
• 1 cup chopped mushrooms
• 1/2 cup diced carrots
• 1/2 cup peas
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp tamari or soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions:

1. Begin by cooking the cauliflower: steam or boil the cauliflower florets until tender, about 10 minutes. Drain and mash with almond milk, vegan butter, salt, and pepper until smooth.
2. In a large pan, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until softened.
3. Add mushrooms, carrots, and peas, cooking for an additional 5-6 minutes until the vegetables are tender.
4. Stir in the tomato paste, tamari, thyme, rosemary, salt, and pepper, then cook for 2-3 more minutes to combine the flavors.
5. Transfer the vegetable mixture into a baking dish and spread the mashed cauliflower over the top, smoothing it into an even layer.
6. Bake in a preheated oven at 375°F (190°C) for 20 minutes, until the top is slightly golden and crispy.

This Vegan Keto Shepherd’s Pie offers a hearty, flavorful meal that’s perfect for a cozy Friday dinner. The creamy cauliflower mash provides a comforting and low-carb alternative to mashed potatoes, while the savory vegetable filling keeps the dish satisfying and nutritious. It’s a complete, filling meal that showcases how plant-based ingredients can be transformed into a traditional comfort food, making it a fantastic option for both keto and vegan diets.

Vegan Keto Stuffed Bell Peppers

Vegan Keto Stuffed Bell Peppers are a colorful, delicious, and healthy low-carb dinner option. These stuffed peppers are filled with a mixture of cauliflower rice, vegetables, and plant-based protein, making them both satisfying and nutrient-dense. With the added richness of avocado and topped with vegan cheese, this dish brings together a variety of flavors while staying keto-friendly.

Ingredients:

• 4 large bell peppers (any color)
• 1 medium cauliflower (processed into rice-sized pieces)
• 1/2 cup diced zucchini
• 1/4 cup diced red onion
• 1/2 cup cooked lentils (optional for extra protein)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste
• 1/2 avocado, diced (for topping)
• 1/4 cup shredded vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
2. Heat olive oil in a pan over medium heat. Add zucchini and onion, sautéing for 3-4 minutes until softened.
3. Add the cauliflower rice, cumin, smoked paprika, chili flakes, salt, and pepper. Stir well and cook for another 5 minutes until the cauliflower is tender.
4. If using lentils, add them to the mixture and stir to combine.
5. Stuff each bell pepper with the cauliflower rice mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
7. For the last 5 minutes, remove the foil and sprinkle with vegan cheese, if desired, then return to the oven to melt.
8. Top with diced avocado before serving.

Vegan Keto Stuffed Bell Peppers are an easy, vibrant meal perfect for a low-carb, keto, and vegan dinner. The combination of seasoned cauliflower rice and fresh vegetables makes these stuffed peppers both satisfying and full of flavor. Topped with creamy avocado and vegan cheese, it’s a nutrient-packed dish that is not only tasty but also visually appealing.

Spaghetti Squash with Vegan Alfredo Sauce

Spaghetti Squash with Vegan Alfredo Sauce is a creamy, comforting dish that’s perfect for a keto or low-carb diet. The spaghetti squash acts as a pasta substitute, providing a tender, noodle-like texture, while the rich vegan alfredo sauce adds indulgence without the carbs. This dish is a great way to enjoy the familiar flavors of a creamy pasta dish in a much healthier, plant-based form.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup raw cashews (soaked for 2 hours)
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Place both halves on a baking sheet, cut side down. Bake for 30-40 minutes until tender.
2. While the squash is baking, prepare the alfredo sauce. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Once the squash is cooked, use a fork to scrape the flesh into noodle-like strands.
4. In a pan, heat the alfredo sauce over medium heat for 2-3 minutes to warm through.
5. Toss the spaghetti squash noodles with the sauce, coating them evenly.
6. Serve with a sprinkle of chopped parsley for garnish.

Spaghetti Squash with Vegan Alfredo Sauce is a rich, satisfying, and keto-friendly dinner option. The spaghetti squash provides the perfect low-carb base, while the creamy cashew-based alfredo sauce delivers that indulgent, comforting taste without the dairy. This dish is a delicious way to enjoy a pasta-style meal without compromising your dietary goals, making it a great choice for vegan and keto diets alike.

Vegan Keto Tofu Stir-Fry

Vegan Keto Tofu Stir-Fry is a quick and easy dinner packed with protein, healthy fats, and loads of colorful vegetables. This dish features crispy tofu paired with stir-fried broccoli, bell peppers, and other low-carb veggies, all tossed in a flavorful soy-based sauce. It’s an incredibly versatile meal that you can customize with your favorite veggies or tofu variations.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1/2 cup sliced mushrooms
• 1/2 onion, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp ginger, grated
• 2 garlic cloves, minced
• 1 tbsp almond butter (optional, for a creamy sauce)
• Sesame seeds (for garnish)
• Green onions (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add the tofu and cook until golden and crispy, about 8 minutes. Remove and set aside.
3. In the same pan, add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
4. Add the broccoli, bell pepper, and mushrooms to the pan. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Add soy sauce, rice vinegar, and almond butter (if using), stirring to coat the vegetables.
6. Return the tofu to the pan, tossing everything together. Cook for an additional 2-3 minutes until heated through.
7. Garnish with sesame seeds and green onions before serving.

Vegan Keto Tofu Stir-Fry is a vibrant, protein-packed dinner that’s full of flavor and texture. The crispy tofu and stir-fried veggies make for a satisfying low-carb meal, while the soy-based sauce adds a savory depth of flavor. This recipe is not only easy to prepare but also highly adaptable, making it a perfect weeknight meal that can be customized to your tastes.

Keto Vegan Eggplant Parmesan

Keto Vegan Eggplant Parmesan is a low-carb and dairy-free twist on the classic Italian comfort food. The eggplant is coated in a crispy, almond flour breadcrumb mixture and baked until golden, then layered with marinara sauce and topped with a vegan cheese alternative. This dish is not only keto-friendly but also full of rich, savory flavors, making it a perfect Friday night dinner for both vegans and keto dieters.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese (shredded)
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, nutritional yeast, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, coating both sides evenly. Place the coated slices on the prepared baking sheet.
4. Drizzle olive oil over the eggplant slices and bake for 20-25 minutes, flipping halfway through, until the slices are golden and crispy.
5. In a baking dish, layer the baked eggplant slices with marinara sauce and sprinkle with vegan mozzarella cheese.
6. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil if desired.

Vegan Eggplant Parmesan is a delicious, indulgent meal that satisfies your cravings for comfort food while staying aligned with your low-carb and vegan goals. The crispy eggplant provides the perfect base for the savory marinara sauce and melted vegan cheese, offering a hearty and flavorful dinner option. This dish is sure to please everyone at the table, whether they’re vegan, keto, or just looking for a satisfying, guilt-free meal.

Vegan Keto Broccoli and Cheddar Casserole

Vegan Keto Broccoli and Cheddar Casserole is a creamy, cheesy, and comforting casserole that’s perfect for a filling, low-carb dinner. The casserole combines steamed broccoli with a rich vegan cheese sauce made from cauliflower, nutritional yeast, and plant-based milk, creating a creamy texture that mimics traditional cheese sauce. This dish is not only keto-friendly but also packed with fiber and nutrients.

Ingredients:

• 4 cups broccoli florets, steamed
• 1/2 small head cauliflower, chopped
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 1/4 cup shredded vegan cheddar cheese (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. Steam the broccoli florets until just tender, about 5-6 minutes, then set aside.
3. In a saucepan, cook the cauliflower in a small amount of water until tender, about 10 minutes. Drain and transfer to a blender.
4. Add almond milk, nutritional yeast, olive oil, garlic powder, onion powder, turmeric, salt, and pepper to the blender. Blend until smooth and creamy.
5. Place the steamed broccoli in the casserole dish and pour the cheese sauce over the top, stirring to coat the broccoli evenly.
6. If using, sprinkle shredded vegan cheddar cheese on top.
7. Bake for 20 minutes, until the top is golden and bubbly.
8. Serve hot, garnished with fresh herbs if desired.

Vegan Keto Broccoli and Cheddar Casserole is a creamy, cheesy, and satisfying dish that’s perfect for a low-carb vegan dinner. The combination of tender broccoli and rich cauliflower-based cheese sauce creates a comforting, hearty meal that feels indulgent yet healthy. This casserole is great for meal prep and can be enjoyed as a standalone dish or paired with other keto-friendly sides.

Vegan Keto Chia Pudding Parfait

Vegan Keto Chia Pudding Parfait is a delicious and nutritious dessert or breakfast option that is low in carbs and high in healthy fats. Made with chia seeds, coconut milk, and a natural sweetener like stevia or monk fruit, this pudding is rich and creamy. Layered with berries and nuts, it provides a perfect balance of textures and flavors for a satisfying treat without the carbs.

Ingredients:

• 1/2 cup chia seeds
• 1 cup unsweetened coconut milk (or almond milk)
• 1 tsp vanilla extract
• 1-2 tbsp stevia or monk fruit sweetener (to taste)
• 1/4 cup mixed berries (blueberries, raspberries, strawberries)
• 2 tbsp chopped nuts (almonds, walnuts, or pecans)
• Shredded coconut (optional for topping)

Instructions:

1. In a bowl, combine the chia seeds, coconut milk, vanilla extract, and sweetener. Stir well to mix.
2. Cover and refrigerate the mixture for at least 4 hours, or overnight, until it thickens into a pudding-like consistency.
3. When ready to serve, layer the chia pudding with berries and nuts in serving glasses or bowls.
4. Top with shredded coconut if desired for extra texture.
5. Serve chilled.

Vegan Keto Chia Pudding Parfait is a light yet satisfying dessert or breakfast that’s perfect for anyone following a keto or vegan diet. The creamy chia pudding, combined with fresh berries and crunchy nuts, makes for a delightful treat that’s low in carbs and high in healthy fats. It’s a versatile dish that can be customized with your favorite toppings and is an ideal choice for a quick and nutritious meal.

Vegan Keto Zucchini Fritters

Vegan Keto Zucchini Fritters are crispy, savory, and packed with flavor, making them an excellent low-carb snack or side dish. With zucchini as the main ingredient, these fritters are light yet satisfying. Almond flour helps bind the mixture, making them both grain-free and keto-friendly. Perfect for a quick weeknight dinner or a delicious addition to your keto meal plan.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1 tbsp nutritional yeast
• 1 tbsp ground flaxseed (for binding)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out the excess water from the zucchini to ensure the fritters aren’t too watery.
2. In a mixing bowl, combine the grated zucchini, almond flour, nutritional yeast, flaxseed, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Heat olive oil in a skillet over medium heat.
4. Scoop about 2 tablespoons of the zucchini mixture and form it into a patty. Carefully place the patty in the skillet.
5. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy.
6. Remove from the skillet and place on a paper towel to drain any excess oil.
7. Garnish with chopped parsley before serving.

Vegan Keto Zucchini Fritters are a crunchy and satisfying treat that makes for a perfect snack or side dish. The combination of zucchini, almond flour, and flaxseed results in a crispy texture that’s both keto-friendly and vegan. Whether enjoyed alone, with a creamy dipping sauce, or as part of a larger meal, these fritters are a great way to get in your veggies without compromising on flavor or texture.

Vegan Keto Cauliflower Mac and Cheese

Vegan Keto Cauliflower Mac and Cheese is a creamy, indulgent alternative to traditional mac and cheese. Instead of pasta, cauliflower florets serve as the base, making it a low-carb dish without sacrificing that classic cheesy flavor. The creamy sauce made with cashews, nutritional yeast, and spices mimics the richness of cheese, creating a delicious, satisfying meal perfect for your keto diet.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup raw cashews (soaked for 2 hours)
• 1/4 cup nutritional yeast
• 1 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp turmeric (for color)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes.
2. While the cauliflower is steaming, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper in a blender. Blend until smooth and creamy.
3. Once the cauliflower is done, transfer it to a large mixing bowl.
4. Pour the cashew-based cheese sauce over the cauliflower and stir to coat.
5. Serve hot, garnished with fresh parsley for added flavor and color.

Vegan Keto Cauliflower Mac and Cheese is a rich and creamy dish that brings comfort without the carbs. The cauliflower mimics the texture of pasta, while the cashew-based sauce provides all the creamy, cheesy goodness you expect. This low-carb, dairy-free meal is not only satisfying but also a great way to enjoy a beloved classic without derailing your keto diet.

Vegan Keto Avocado and Cucumber Salad

Vegan Keto Avocado and Cucumber Salad is a refreshing, light, and nutritious dish perfect for a quick lunch or dinner. The creamy avocado pairs perfectly with the crunchy cucumber, and the tangy dressing adds a burst of flavor. This low-carb, nutrient-packed salad is rich in healthy fats, making it an excellent choice for those on a keto or vegan diet.

Ingredients:

• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/4 cup 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 dill or parsley, chopped (for garnish)

Instructions:

1. In a large mixing bowl, combine the diced avocado, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh dill or parsley before serving.

Vegan Keto Avocado and Cucumber Salad is a simple yet flavorful dish that’s perfect for a light, refreshing meal. The creamy avocado combined with the crisp cucumber creates a delightful texture contrast, while the tangy dressing adds a zesty kick. This salad is low in carbs but high in healthy fats, making it an excellent addition to any keto or vegan diet.

Vegan Keto Tofu Scramble

Vegan Keto Tofu Scramble is a savory, protein-packed breakfast or lunch that’s low in carbs and full of flavor. Using crumbled tofu as a substitute for eggs, this dish is seasoned with turmeric, nutritional yeast, and spices to give it a delicious, egg-like flavor and vibrant yellow color. Perfect for a hearty start to the day, or as a filling meal at any time.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/4 cup red onion, diced
• 1/2 bell pepper, diced
• 1/2 cup spinach, chopped
• 1 tsp turmeric
• 1 tsp nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes, until softened.
2. Add the crumbled tofu, spinach, turmeric, nutritional yeast, garlic powder, salt, and pepper. Stir well to combine.
3. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
4. Garnish with fresh cilantro before serving.

Vegan Keto Tofu Scramble is a flavorful, nutrient-dense meal that mimics scrambled eggs while staying true to your low-carb, vegan lifestyle. The combination of tofu and spices creates a hearty, satisfying dish that’s packed with protein and healthy fats. Whether served with avocado or enjoyed on its own, this scramble is perfect for any meal of the day.

Vegan Keto Egg Salad Lettuce Wraps

Vegan Keto Egg Salad Lettuce Wraps offer a low-carb alternative to the traditional egg salad sandwich, using mashed avocado and tofu to mimic the creaminess of egg yolks. Wrapped in crisp lettuce leaves, this dish provides a satisfying, light meal that’s rich in healthy fats and protein. It’s the perfect keto-friendly lunch or dinner for anyone craving a quick and nutritious meal.

Ingredients:

• 1 block firm tofu, drained and mashed
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp turmeric
• 1/4 tsp paprika
• Salt and pepper, to taste
• 4 large lettuce leaves (such as Romaine or Butterhead)
• Fresh chives or dill, chopped (for garnish)

Instructions:

1. In a mixing bowl, mash the tofu and avocado together until smooth and creamy.
2. Add olive oil, Dijon mustard, lemon juice, turmeric, paprika, salt, and pepper. Stir to combine.
3. Spoon the tofu mixture into the center of each lettuce leaf, then wrap the leaf around the filling to form a wrap.
4. Garnish with fresh chives or dill before serving.

Vegan Keto Egg Salad Lettuce Wraps are a perfect, low-carb alternative to traditional egg salad sandwiches. The combination of creamy avocado and tofu creates a satisfying texture, while the turmeric and mustard provide a rich flavor profile. Wrapped in crisp lettuce, this dish is light, fresh, and full of healthy fats, making it ideal for anyone on a keto or vegan diet.

vegan Keto Cauliflower Rice Stir-Fry

Vegan Keto Cauliflower Rice Stir-Fry is a quick and easy, low-carb meal packed with vegetables and flavor. The cauliflower rice acts as a perfect grain substitute, while the stir-fried vegetables and savory soy sauce-based sauce provide a delicious balance of textures and tastes. This meal is an excellent choice for a filling dinner or a healthy side dish.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp olive oil or sesame oil
• 1/4 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup peas (optional)
• 2 tbsp soy sauce or tamari
• 1 tsp sesame oil (optional for extra flavor)
• 1 tsp garlic powder
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil or sesame oil in a large pan or wok over medium heat.
2. Add the onion, bell pepper, mushrooms, and peas (if using). Stir-fry for 5-7 minutes, until the vegetables are tender.
3. Add the cauliflower rice to the pan, along with soy sauce, sesame oil, garlic powder, salt, and pepper. Stir well to combine.
4. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
5. Garnish with chopped green onions before serving.

Vegan Keto Cauliflower Rice Stir-Fry is a versatile, satisfying meal that’s both low-carb and packed with flavor. The cauliflower rice takes on the flavors of the stir-fried vegetables and soy sauce, creating a dish that’s light but filling. This recipe is easily customizable with your favorite vegetables and can be enjoyed as a main dish or a side.’

Note: More recipes are coming soon