25+ Quick Friday Vegan Dinner Recipes to Kickstart Your Weekend

After a long week, there’s nothing quite like a relaxing Friday night with a delicious dinner to help you unwind.

If you’re following a vegan lifestyle, you might be on the lookout for new, exciting recipes that are both satisfying and easy to prepare.

Fortunately, we’ve got you covered with over 25 vegan dinner ideas that will make your Friday night special.

From hearty comfort foods to lighter, fresher dishes, these recipes will ensure your weekend kicks off on the right note.

Whether you’re cooking for one, feeding the whole family, or hosting friends, these meals will cater to all your needs.

25+ Quick Friday Vegan Dinner Recipes to Kickstart Your Weekend

With these 25+ Friday vegan dinner recipes, you now have plenty of options to make your weekend meals delicious, nutritious, and stress-free.

Whether you’re craving something cozy and comforting or fresh and vibrant, these dishes are guaranteed to satisfy your taste buds.

So, the next time Friday rolls around, skip the takeout and try one of these easy, flavorful recipes that will leave you feeling satisfied and ready to enjoy your weekend.

Happy cooking and here’s to many more delightful vegan dinners!

Zucchini Noodles with Avocado Pesto

A refreshing and light dinner option, this dish swaps traditional pasta with zucchini noodles and pairs it with a creamy, flavorful avocado pesto. It’s low-carb, vegan, and bursting with nutrients from fresh vegetables and healthy fats. Perfect for a satisfying Friday evening dinner without any of the guilt.

Ingredients:

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

Instructions:

1. Use a spiralizer to create zucchini noodles from the zucchinis. Set them aside.
2. In a blender or food processor, combine the avocado, basil leaves, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth.
3. Toss the zucchini noodles with the avocado pesto until well-coated.
4. Serve in bowls, and garnish with halved cherry tomatoes for a pop of color and extra flavor.

This zucchini noodle dish is not only keto-friendly but also packed with healthy fats and antioxidants. The creamy avocado pesto gives it a rich texture while keeping things light and fresh. It’s a great way to enjoy pasta in a low-carb form while staying aligned with vegan and keto dietary preferences. It’s the perfect Friday night treat that feels indulgent yet is full of wholesome ingredients.

Cauliflower Fried Rice with Tofu

This cauliflower fried rice recipe uses riced cauliflower as a substitute for traditional rice, making it a low-carb, keto-friendly option. With tofu providing plant-based protein and a variety of vegetables adding color and flavor, this dish is a complete, satisfying meal that feels indulgent without the carbs.

Ingredients:

• 1 medium head of cauliflower, riced
• 1 block firm tofu, pressed and cubed
• 1/2 cup peas
• 1/2 cup carrots, diced
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Instructions:

1. Start by ricing the cauliflower. You can do this by pulsing florets in a food processor or using a box grater. Set aside.
2. In a large pan or wok, heat sesame oil over medium heat. Add cubed tofu and cook until golden on all sides. Remove and set aside.
3. In the same pan, add garlic, ginger, peas, and carrots. Stir-fry until the vegetables are tender.
4. Add the riced cauliflower to the pan and cook for 3-4 minutes, stirring frequently.
5. Stir in the soy sauce, cooked tofu, and green onions. Cook for an additional 2-3 minutes until everything is well combined and heated through.
   This cauliflower fried rice is a hearty and flavorful dish that’s completely vegan and keto-friendly. It’s a great alternative to traditional fried rice, offering all the flavors you love but with far fewer carbs. The tofu gives the dish a good protein boost, while the sesame oil adds a deep, savory note. It’s a filling, nutritious meal that’s perfect for a cozy Friday night.

Keto Vegan Stuffed Bell Peppers

These stuffed bell peppers are packed with a mixture of cauliflower rice, black beans, and vegetables, making them a satisfying yet low-carb dinner option. With a delicious blend of spices and fresh herbs, this dish is not only vegan but also keto-friendly. A complete meal that looks impressive but is incredibly easy to make.

Ingredients:

• 4 large bell peppers (any color)
• 1 small head of cauliflower, riced
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1 small onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a large pan, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent.
4. Add riced cauliflower to the pan and cook for about 5 minutes until tender.
5. Stir in black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine all the flavors.
6. Stuff the bell peppers with the cauliflower and bean mixture. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
   These stuffed bell peppers are an ideal low-carb, vegan dinner. The combination of cauliflower rice and black beans makes for a nutritious and filling stuffing, while the bell peppers themselves provide a slightly sweet, crunchy contrast. This dish is full of flavor, thanks to the cumin and chili powder, and is a great way to end your week on a healthy, satisfying note. It’s colorful, easy to prepare, and perfect for any occasion.

Spaghetti Squash with Tomato Basil Sauce

This dish offers a delicious low-carb twist on classic spaghetti. Using roasted spaghetti squash in place of pasta, paired with a simple, fresh tomato basil sauce, it’s a flavorful and hearty vegan meal that’s perfect for a Friday night dinner. It’s light but satisfying, making it a great choice for a healthy weekend meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups canned crushed tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, prepare the tomato sauce. In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with tomato basil sauce and fresh basil.

Spaghetti squash is an excellent low-carb substitute for pasta, and when paired with a bright, tangy tomato basil sauce, it creates a light yet fulfilling meal. The dish offers a balance of textures and flavors, making it a comforting vegan meal that’s both healthy and delicious. The fresh basil adds a fragrant finish, and it’s the perfect way to enjoy a pasta-like experience without the carbs.

Vegan Cauliflower Tacos with Lime Avocado Slaw

These cauliflower tacos are a fun and fresh vegan meal that combines roasted cauliflower with a tangy lime avocado slaw. Perfect for a Friday night dinner, they’re light, crispy, and bursting with flavor. The combination of roasted cauliflower with fresh slaw makes for a satisfying dish that’s both low-carb and keto-friendly.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small lettuce leaves (for taco “shells”)
• 1 avocado, mashed
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower roasts, prepare the slaw. In a bowl, combine mashed avocado, lime juice, red cabbage, cilantro, and olive oil. Mix well until combined and creamy.
4. To assemble the tacos, spoon roasted cauliflower into lettuce leaves, then top with a generous amount of lime avocado slaw.
5. Serve with extra lime wedges and cilantro.

These cauliflower tacos are a great vegan and low-carb alternative to traditional tacos. The roasted cauliflower provides a satisfying crunch, while the creamy lime avocado slaw adds a refreshing contrast. They’re full of flavor and texture, making them the perfect choice for a light yet filling Friday dinner. The fresh lime and cilantro finish off the dish, leaving you with a vibrant, tasty meal.

Vegan Tofu Stir-Fry with Broccoli and Bell Peppers

A quick and easy stir-fry packed with protein-rich tofu and vibrant vegetables, this vegan dish is a perfect low-carb and keto-friendly option. The combination of bell peppers, broccoli, and a savory soy sauce-based stir-fry sauce creates a deliciously satisfying meal that’s perfect for a weeknight dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat olive oil in a large pan or wok over medium-high heat. Add tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
3. In the same pan, add sesame oil and sauté garlic and ginger until fragrant, about 1 minute.
4. Add the broccoli and bell peppers to the pan, and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
5. Return the tofu to the pan and pour in the soy sauce and rice vinegar. Stir to coat the tofu and vegetables in the sauce. Cook for an additional 2-3 minutes.
6. Garnish with sesame seeds, if desired, and serve hot.

This tofu stir-fry is a flavorful, quick, and nutritious dinner that’s perfect for a low-carb, vegan meal. The tofu provides a hearty protein source, while the bell peppers and broccoli offer a nice crunch and burst of vitamins. The soy sauce and sesame oil give the dish a savory, umami-rich flavor that’s satisfying without being heavy. This stir-fry is a simple, vibrant, and healthy dinner option that’s perfect for any night of the week, especially a busy Friday.

Vegan Stuffed Portobello Mushrooms with Spinach and Cashew Cream

These vegan stuffed Portobello mushrooms are a rich and satisfying dish, filled with a creamy spinach and cashew filling. The mushrooms add a meaty texture, making this a filling low-carb dinner option that’s full of flavor. The creamy cashew sauce binds everything together, creating a decadent, yet healthy meal.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup cashews, soaked in water for at least 2 hours
• 1/4 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cashews, water, nutritional yeast, garlic powder, lemon juice, salt, and pepper in a blender and blend until smooth and creamy.
3. Heat olive oil in a pan over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes.
4. Remove the spinach from the heat and mix it into the cashew cream.
5. Place the mushroom caps on a baking sheet and spoon the spinach and cashew mixture into each mushroom.
6. Bake for 20 minutes, until the mushrooms are tender and the filling is golden on top.
7. Garnish with fresh parsley before serving.

These stuffed Portobello mushrooms offer a delightful combination of earthy flavors from the mushrooms and the creamy richness of the cashew spinach filling. The cashew cream provides a smooth and indulgent texture, while the spinach adds a burst of freshness. This dish is the perfect choice for a low-carb, vegan Friday night dinner that’s satisfying and full of nutrients.

Vegan Eggplant Parmesan (Keto-Friendly)

This keto-friendly vegan eggplant Parmesan is a wonderful, low-carb alternative to the traditional dish. The eggplant is breaded with a combination of almond flour and nutritional yeast, then baked to crispy perfection and topped with a flavorful tomato sauce and dairy-free cheese. It’s a comforting, hearty meal that’s perfect for a cozy Friday evening.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce (sugar-free)
• 1 cup dairy-free mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into olive oil, then dredge it in the almond flour mixture to coat both sides.
4. Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway through, until crispy and golden.
5. While the eggplant bakes, heat the marinara sauce in a saucepan over medium heat.
6. Once the eggplant slices are done, top each slice with a spoonful of marinara sauce and a sprinkle of dairy-free mozzarella.
7. Return the tray to the oven and bake for another 5-7 minutes, until the cheese is melted.
   This vegan eggplant Parmesan is a keto-friendly, low-carb version of the classic dish. The almond flour crust adds a crispy texture to the eggplant, and the dairy-free cheese and marinara sauce provide the familiar flavors of traditional eggplant Parmesan without the carbs. It’s a filling, flavorful dish that’s perfect for a comforting Friday dinner, offering all the satisfaction of the original without compromising your dietary preferences.

Spicy Cauliflower and Chickpea Stew

This hearty and spicy cauliflower and chickpea stew is full of warm spices and packed with nutrients. It’s a comforting, vegan, and low-carb dish perfect for a Friday dinner when you want something filling yet light. The combination of cauliflower, chickpeas, and rich spices creates a flavorful stew that will keep you satisfied throughout the evening.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (adjust to spice preference)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin, turmeric, coriander, and chili flakes. Cook for another minute to release the spices’ flavors.
3. Add the cauliflower florets, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Let the stew cook for 20-25 minutes, until the cauliflower is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh cilantro.

This spicy cauliflower and chickpea stew is a warm, filling dish that’s perfect for a low-carb, vegan Friday dinner. The spices infuse the vegetables with a rich depth of flavor, while the cauliflower and chickpeas provide a satisfying texture. This stew is an excellent option for those craving a hearty yet healthy meal, and it’s versatile enough to be served on its own or alongside a simple salad for a complete meal.

Vegan Cauliflower “Wings” with Buffalo Sauce

These crispy vegan cauliflower “wings” are a perfect appetizer or main dish for a Friday night. Coated in a crunchy breadcrumb mixture and baked to golden perfection, then tossed in spicy buffalo sauce, they’re a satisfying low-carb and keto-friendly option. They offer all the flavor of traditional wings but with a healthy, plant-based twist.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 cup almond flour
• 1/2 cup ground flaxseed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk
• 1/4 cup buffalo sauce
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, ground flaxseed, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Dip each cauliflower floret in almond milk, then dredge it in the flour mixture to coat evenly.
4. Arrange the coated cauliflower on the prepared baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
5. While the cauliflower is baking, heat the buffalo sauce in a saucepan over low heat.
6. Once the cauliflower is baked, toss it in the buffalo sauce until well-coated.
7. Serve with vegan ranch dressing or a side of celery for an authentic wing experience.

These vegan cauliflower wings are a fun and spicy alternative to traditional wings, and they’re perfect for anyone following a low-carb or vegan diet. The crispy exterior, paired with the tangy buffalo sauce, provides all the flavor of wings without the heaviness. Serve them as an appetizer or a main dish, and they’ll surely be a hit on your Friday night dinner table.

Keto Vegan Avocado and Cucumber Salad

This refreshing avocado and cucumber salad is light, crunchy, and bursting with healthy fats, making it a perfect keto-friendly vegan option for dinner. With a tangy lime dressing and a sprinkling of fresh herbs, it’s a simple yet flavorful dish that’s great for a light Friday meal. This salad pairs well with other dishes or can be enjoyed on its own.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat.
4. Garnish with fresh cilantro and serve immediately.

This avocado and cucumber salad is a quick, fresh, and vibrant dish that’s ideal for a light, keto-friendly vegan dinner. The creamy avocado pairs perfectly with the crunchy cucumber, while the lime dressing adds a tangy kick. It’s an easy dish to prepare and a great way to enjoy healthy fats and fresh vegetables without the carbs.

Vegan Mushroom Stroganoff (Low-Carb)

This vegan mushroom stroganoff offers all the creamy richness of the classic dish, but in a low-carb, plant-based form. Using cauliflower rice as the base and a creamy cashew sauce, this dish is indulgent yet healthy, making it the perfect Friday night comfort food. The earthy mushrooms provide depth of flavor, making this a truly satisfying dinner.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (cremini or button)
• 1/2 cup vegetable broth
• 1/2 cup unsweetened coconut milk or almond milk
• 1/4 cup cashews, soaked for at least 2 hours
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
3. Add the vegetable broth, coconut milk, cashews, nutritional yeast, thyme, salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
4. While the sauce simmers, cook the cauliflower rice in a separate pan over medium heat for about 5 minutes until tender.
5. Serve the mushroom stroganoff over the cauliflower rice, garnished with fresh parsley if desired.

This vegan mushroom stroganoff is a creamy, flavorful dish that’s low in carbs and perfect for a cozy dinner. The combination of sautéed mushrooms and cashew-based sauce creates a rich, indulgent texture, while the cauliflower rice provides a low-carb alternative to traditional pasta or rice. It’s the perfect balance of comfort and health, making it an ideal choice for a vegan Friday night dinner.

Vegan Zucchini Noodles with Pesto and Cherry Tomatoes

This light and refreshing dish is perfect for a Friday night dinner, offering a low-carb, keto-friendly alternative to traditional pasta. Zucchini noodles, or “zoodles,” serve as the base, tossed in a vibrant and creamy vegan pesto made with basil, nutritional yeast, and pine nuts. The burst of sweet cherry tomatoes adds freshness, making this meal both satisfying and nutritious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions:

1. To make the pesto, combine basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed.
2. Heat a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, being careful not to overcook them.
3. Toss the zucchini noodles with the prepared pesto until well coated.
4. Add halved cherry tomatoes and mix gently.
5. Serve immediately, garnished with extra basil or pine nuts if desired.

This vegan zucchini noodle dish is a fresh and flavorful way to enjoy a pasta-like meal without the carbs. The creamy pesto perfectly complements the crunchy zoodles, and the sweet cherry tomatoes provide a burst of flavor. It’s a healthy, satisfying meal that’s easy to prepare and perfect for a light Friday night dinner.

Vegan Thai Peanut Cabbage Salad

This vegan Thai peanut cabbage salad is vibrant, crunchy, and bursting with flavor. The cabbage provides a hearty base, while the peanut dressing brings a savory and slightly spicy kick. With fresh vegetables and herbs, this low-carb salad is perfect for a refreshing and satisfying Friday night meal.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 1/4 cup peanut butter (or almond butter)
• 2 tablespoons tamari or soy sauce
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or agave
• 1 teaspoon sriracha (optional, for spice)

Instructions:

1. In a large bowl, combine shredded cabbage, carrots, red bell pepper, cucumber, and cilantro. Toss to combine.
2. In a small bowl, whisk together sesame oil, peanut butter, tamari, lime juice, maple syrup, and sriracha (if using) until smooth and creamy.
3. Pour the peanut dressing over the vegetables and toss until everything is well coated.
4. Garnish with sesame seeds and serve immediately, or refrigerate for an hour for the flavors to meld.

This Thai peanut cabbage salad is a refreshing, crunchy, and flavorful vegan dish that’s both low-carb and satisfying. The creamy peanut dressing gives the salad richness, while the cabbage and fresh vegetables provide texture and freshness. It’s an excellent choice for a light, but flavorful, Friday dinner, offering a great balance of savory, tangy, and slightly spicy flavors.

Vegan Cauliflower and Lentil Curry

This vegan cauliflower and lentil curry is a warm, hearty dish that’s perfect for a Friday night. Packed with protein from lentils and nutrients from cauliflower, it’s a comforting and filling meal. The curry spices—turmeric, cumin, and coriander—combine to create a rich, flavorful sauce that ties the dish together.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can coconut milk (full-fat)
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, and coriander, and cook for another 1-2 minutes until fragrant.
3. Add the cauliflower florets, red lentils, coconut milk, and diced tomatoes to the pot. Stir to combine, then bring to a boil.
4. Reduce heat and let the curry simmer for 25-30 minutes, or until the cauliflower is tender and the lentils are cooked through.
5. Season with salt and pepper to taste.
   This vegan cauliflower and lentil curry is a warming, protein-packed dish that’s full of flavor. The rich coconut milk and vibrant spices create a comforting, creamy sauce that complements the cauliflower and lentils perfectly. It’s a great low-carb, vegan option for a hearty Friday dinner, offering a perfect balance of spices, textures, and nutrition.

Note: More recipes are coming soon