35+ Easy & Delicious Friday Vegan Dutch Oven Recipes to Enjoy Every Night

Are you ready to elevate your Friday nights with some hearty and satisfying plant-based dishes?

Dutch oven cooking is perfect for creating delicious, one-pot meals that are easy to prepare and perfect for any occasion.

Whether you’re looking for something savory, sweet, or a bit of both, vegan Dutch oven recipes can bring a new level of flavor to your Friday evening dinners.

In this post, we’ve gathered 35+ creative and mouthwatering vegan Dutch oven recipes that will not only impress your taste buds but also give you a cozy, stress-free cooking experience.

From stews to casseroles, breads to desserts, these recipes are guaranteed to make your Fridays unforgettable!

35+ Easy & Delicious Friday Vegan Dutch Oven Recipes to Enjoy Every Night

With these 35+ Friday vegan Dutch oven recipes in your culinary arsenal, you’ll never have to worry about what to cook on a Friday again.

The versatility and ease of using a Dutch oven make it a go-to kitchen tool for any home cook, especially when it comes to preparing vegan meals that are both filling and nutritious.

Whether you’re cooking for yourself, your family, or friends, these recipes offer something for everyone.

So, next Friday, take a break from takeout and try one of these vegan delights—your Dutch oven is waiting to work its magic!

Vegan Keto Vegetable Stew

This comforting vegan keto vegetable stew is a hearty dish packed with nutrient-dense vegetables. It’s perfect for a satisfying low-carb lunch and can be prepared in a Dutch oven, allowing the flavors to meld together. Rich in fiber and healthy fats, it provides essential nutrients without the carbs, making it an ideal meal for those following a keto diet.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium zucchinis, diced
• 1 cup cauliflower florets
• 1 cup mushrooms, sliced
• 1 cup spinach
• 2 cups vegetable broth (low-sodium)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat.
2. Add diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
3. Add the zucchini, cauliflower, and mushrooms to the pot, stirring for about 5 minutes.
4. Pour in the vegetable broth and diced tomatoes. Stir in oregano, thyme, salt, and pepper.
5. Bring to a simmer, cover the pot, and let cook for 15-20 minutes, or until vegetables are tender.
6. Stir in the spinach and let it wilt for another 2-3 minutes.
7. Garnish with fresh parsley and serve hot.

This Vegan Keto Vegetable Stew is a wholesome and filling meal, with a perfect balance of textures and flavors. The combination of hearty vegetables and savory broth makes it a delightful dish for any day of the week, but especially as a satisfying low-carb lunch on Fridays. The dish is versatile; feel free to add your favorite veggies or herbs to personalize it.

Vegan Keto Chickpea & Spinach Curry

A rich and flavorful chickpea and spinach curry made in a Dutch oven, this recipe is perfect for those seeking a low-carb, keto-friendly vegan meal. The curry’s creamy coconut milk base and fragrant spices give it a warming, satisfying taste. It’s packed with protein from the chickpeas and loaded with spinach for added nutrition.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat)
• 2 cups spinach, fresh
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat.
2. Add chopped onion and sauté until softened, about 5 minutes.
3. Stir in the garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Sprinkle in curry powder, cumin, and turmeric. Stir well to coat the onions and garlic with the spices.
5. Add the chickpeas and coconut milk to the pot, stirring to combine. Bring the mixture to a gentle simmer.
6. Once simmering, cover and let cook for 10-15 minutes, allowing the flavors to develop.
7. Stir in the spinach and cook for an additional 3-4 minutes until wilted. Season with salt and pepper.
8. Garnish with fresh cilantro and serve.

This Vegan Keto Chickpea & Spinach Curry is an aromatic, satisfying dish that brings the richness of coconut milk and spices to a comforting meal. It’s low in carbs, yet high in flavor and protein, making it an excellent choice for a Friday lunch. The addition of spinach provides a nutrient boost, while the chickpeas deliver plant-based protein, ensuring this meal is both filling and delicious.

Vegan Keto Cauliflower Rice Stir-Fry

A fresh and vibrant cauliflower rice stir-fry, this dish is a perfect way to enjoy a keto-friendly lunch with minimal carbs. Using cauliflower rice as a substitute for regular rice, it’s a healthy and filling option that doesn’t sacrifice flavor. The mix of colorful vegetables and light soy sauce creates a tasty and satisfying meal.

Ingredients:

• 2 tbsp avocado oil
• 1 medium bell pepper, diced
• 1 cup mushrooms, sliced
• 1/2 cup green beans, chopped
• 1 cup cauliflower rice (fresh or frozen)
• 2 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a Dutch oven over medium-high heat.
2. Add bell pepper, mushrooms, and green beans, sautéing for 4-5 minutes until vegetables begin to soften.
3. Stir in cauliflower rice and cook for an additional 5-7 minutes, stirring occasionally, until the rice is tender.
4. Pour in the coconut aminos and sesame oil, mixing well to coat the rice and veggies in the sauce.
5. Season with salt and pepper, adjusting to taste.
6. Garnish with sesame seeds and green onions before serving.

This Vegan Keto Cauliflower Rice Stir-Fry is a quick, easy, and delicious meal that delivers all the flavors of a stir-fry without the carbs. The cauliflower rice provides a great base, while the mix of vegetables adds texture and nutrition. Perfect for a Friday lunch, this dish is both satisfying and light, making it ideal for those following a keto diet. Plus, the sesame oil and coconut aminos bring a depth of flavor that will leave you craving more.

vegan Keto Stuffed Bell Peppers

These vegan keto stuffed bell peppers are a delightful, low-carb meal packed with savory flavors. The filling is made from cauliflower rice, sautéed vegetables, and hearty spices, making it a perfect keto lunch option. The bell peppers are tenderized in the Dutch oven, allowing the filling to meld with the sweet bell pepper flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 cup mushrooms, diced
• 1 medium zucchini, diced
• 1 cup cauliflower rice
• 1/2 cup tomato sauce (no added sugar)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Add the onion, mushrooms, and zucchini, and sauté until softened, about 5 minutes.
3. Stir in the cauliflower rice, tomato sauce, smoked paprika, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to combine.
4. Stuff the bell peppers with the mixture, pressing gently to fill them evenly.
5. Place the stuffed peppers in the Dutch oven and cover. Bake in the preheated oven for 30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These Vegan Keto Stuffed Bell Peppers are not only visually stunning but also incredibly tasty and filling. The auliflower rice provides a satisfying texture, while the spices and veggies create a depth of flavor. Baked to perfection in the Dutch oven, these stuffed peppers are an excellent choice for a keto lunch on a Friday. They’re packed with nutrients and flavor, making them a complete and wholesome meal.

Vegan Keto Avocado & Mushroom Skillet

A rich and creamy vegan keto avocado and mushroom skillet, this dish combines earthy mushrooms with the creamy goodness of avocado. It’s a quick, easy, and indulgent meal made in the Dutch oven, making it perfect for a Friday low-carb lunch. The combination of healthy fats from avocado and mushrooms makes this dish both satisfying and nutrient-dense.

Ingredients:

• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 1 avocado, diced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme or rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add sliced mushrooms and diced onion. Sauté until the mushrooms are tender and browned, about 6-7 minutes.
2. Add the diced avocado to the skillet, gently stirring it into the mushrooms and onions.
3. Drizzle fresh lemon juice over the top and sprinkle with fresh thyme (or rosemary), salt, and pepper. Stir to combine, allowing the avocado to soften.
4. Cook for another 2-3 minutes, then garnish with fresh parsley before serving.

This Vegan Keto Avocado & Mushroom Skillet is the epitome of a quick and satisfying meal. The creamy avocado pairs wonderfully with the rich, savory mushrooms, creating a filling dish that’s packed with healthy fats and low in carbs. It’s perfect for a Friday lunch when you want something simple but decadent. The fresh herbs and lemon juice add a refreshing touch, making it a balanced and delicious keto meal.

vegan Keto Cauliflower & Broccoli Casserole

This cauliflower and broccoli casserole is a creamy, cheesy vegan dish made in the Dutch oven. It combines the richness of vegan cheese sauce with the nutrients of cauliflower and broccoli, creating a comforting and low-carb casserole that’s perfect for a Friday lunch. The casserole is baked until golden and bubbly, making it both satisfying and filling without the carbs.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or blanch the cauliflower and broccoli florets until just tender, about 5-6 minutes.
3. In a Dutch oven, heat olive oil over medium heat. Add almond milk, vegan cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy.
4. Add the steamed cauliflower and broccoli to the pot, stirring to coat them in the cheese sauce.
5. Bake the casserole uncovered for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley and serve.

The Vegan Keto Cauliflower & Broccoli Casserole is a rich and comforting dish that is perfect for those following a keto diet. The combination of cauliflower and broccoli with the creamy vegan cheese sauce creates a hearty and indulgent meal. This casserole is ideal for a Friday lunch when you want something filling yet low in carbs. It’s cheesy, savory, and packed with nutrients, making it a satisfying meal that everyone will enjoy.

Vegan Keto Spaghetti Squash Primavera

This vibrant and delicious Vegan Keto Spaghetti Squash Primavera is a perfect low-carb lunch option. The spaghetti squash mimics traditional pasta while keeping carbs low, and it’s loaded with fresh, sautéed vegetables in a savory garlic and herb sauce. It’s an incredibly satisfying dish made in the Dutch oven that’s light yet filling and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper.
2. Place the squash halves face down on a baking sheet and roast for 30-35 minutes until tender. Once done, scrape the inside with a fork to create “spaghetti” strands.
3. While the squash is roasting, heat olive oil in a Dutch oven over medium heat. Add the red bell pepper, zucchini, and cherry tomatoes. Sauté until the vegetables are tender, about 5-7 minutes.
4. Add the garlic, oregano, and basil to the vegetables and sauté for another 2 minutes until fragrant.
5. Stir in the spaghetti squash strands and toss with the vegetables. Add salt, pepper, lemon juice, and fresh parsley.
   This Vegan Keto Spaghetti Squash Primavera is a colorful, flavorful dish that offers all the satisfaction of a pasta dish without the carbs. The spaghetti squash provides a hearty base, while the fresh vegetables and herb sauce bring brightness and depth to the dish. Perfect for a Friday lunch, this recipe is light but filling and a great way to enjoy a keto-friendly meal that’s both nutritious and delicious.

Vegan Keto Cauliflower & Spinach “Mac” and Cheese

This creamy and indulgent Vegan Keto Cauliflower & Spinach “Mac” and Cheese is a comforting meal made in a Dutch oven. Using cauliflower as the base instead of pasta, this dish is completely low-carb while still offering that creamy, cheesy satisfaction. Spinach adds a nutritional boost, and the rich vegan cheese sauce brings it all together for the perfect Friday lunch.

Ingredients:

• 2 cups cauliflower florets, steamed until tender
• 2 cups spinach, fresh
• 1/2 cup unsweetened almond milk
• 1/4 cup vegan cream cheese
• 1/2 cup vegan cheddar cheese (shredded)
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a Dutch oven, combine the steamed cauliflower florets and spinach. Sauté over medium heat until the spinach wilts and the cauliflower begins to brown slightly.
2. In a separate bowl, whisk together almond milk, vegan cream cheese, vegan cheddar cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
3. Pour the cheese sauce over the cauliflower and spinach, stirring to coat the vegetables evenly.
4. Allow the mixture to simmer for 5-7 minutes until heated through and the cheese sauce thickens.
5. Garnish with fresh chives and serve.

This Vegan Keto Cauliflower & Spinach “Mac” and Cheese is a rich, comforting dish perfect for anyone on a keto diet who’s craving a creamy, cheesy meal. The cauliflower takes the place of traditional pasta, keeping carbs low while still providing a satisfying texture. The combination of vegan cheese, nutritional yeast, and spinach makes this dish both indulgent and nutritious, making it an excellent choice for a Friday lunch.

Vegan Keto Coconut Curry Soup

This Vegan Keto Coconut Curry Soup is a rich, aromatic, and flavorful dish made in a Dutch oven. With coconut milk, curry spices, and fresh vegetables like cauliflower, zucchini, and spinach, this soup is both comforting and satisfying, making it a perfect low-carb lunch. It’s creamy, spicy, and packed with nutrients, giving you a delicious, warming meal that fits the keto lifestyle.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium zucchini, diced
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk (full-fat)
• 2 cups vegetable broth (low-sodium)
• 1 tbsp curry powder
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 cups spinach, fresh
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add the diced onion, garlic, and grated ginger. Sauté for about 3-4 minutes until fragrant and softened.
2. Add the zucchini and cauliflower florets, cooking for another 5 minutes until the vegetables start to soften.
3. Stir in curry powder, turmeric, salt, and pepper, allowing the spices to toast for 1-2 minutes.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
6. Garnish with fresh cilantro before serving.

This Vegan Keto Coconut Curry Soup is a wonderfully creamy and aromatic soup perfect for a warming Friday lunch. The combination of coconut milk, curry powder, and fresh vegetables creates a rich, flavorful broth, while the spinach adds a nutritious boost. It’s a satisfying, low-carb option for those following a keto lifestyle, offering both comfort and a wealth of flavors in every spoonful.

Vegan Keto Roasted Butternut Squash and Kale Salad

This Vegan Keto Roasted Butternut Squash and Kale Salad is a delightful and nutrient-packed meal. The sweetness of the roasted butternut squash pairs perfectly with the bitterness of kale, while a simple lemon-tahini dressing brings everything together. The dish is full of healthy fats and fiber, making it an excellent option for a light yet satisfying keto lunch.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and stems removed
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 cup toasted pumpkin seeds (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
2. Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
3. While the squash is roasting, massage the chopped kale with the remaining tablespoon of olive oil, lemon juice, and a pinch of salt to soften it.
4. In a small bowl, whisk together the tahini, apple cider vinegar, garlic powder, and a little water to thin it out. Adjust the seasoning with salt and pepper.
5. Once the butternut squash is roasted, toss it with the kale and drizzle the tahini dressing over the top.
6. Sprinkle with toasted pumpkin seeds and garnish with fresh parsley.

This Vegan Keto Roasted Butternut Squash and Kale Salad is a delicious, satisfying dish that’s perfect for a keto lunch. The roasted butternut squash offers a natural sweetness, which contrasts beautifully with the bitter kale, while the tahini dressing ties it all together with creamy richness. The salad is high in healthy fats and fiber, making it a nutritious, low-carb option that will leave you feeling full and energized.

Vegan Keto Cauliflower Tacos

Vegan Keto Cauliflower Tacos are a flavorful and satisfying meal that’s easy to prepare in a Dutch oven. The cauliflower is roasted with smoky spices, giving it a hearty texture that makes a perfect taco filling. Paired with crunchy lettuce leaves, creamy avocado, and a zesty lime dressing, this is a low-carb, keto-friendly meal that’s bursting with flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 8-10 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup vegan sour cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread the cauliflower on a baking sheet.
2. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
3. While the cauliflower is roasting, prepare the taco toppings. Slice the avocado, chop the cilantro, and squeeze fresh lime juice over the avocado slices to prevent browning.
4. Once the cauliflower is done, assemble the tacos by placing 2-3 florets in each lettuce leaf.
5. Top with avocado slices, cilantro, and a drizzle of vegan sour cream, if desired.
6. Serve with extra lime wedges for squeezing.

These Vegan Keto Cauliflower Tacos are a perfect low-carb alternative to traditional tacos, offering all the flavor without the carbs. The roasted cauliflower provides a satisfying, meaty texture, while the creamy avocado and cilantro add freshness and zest. The lettuce leaves act as the perfect taco shell, keeping the dish light but hearty. These tacos are great for a quick Friday lunch that’s both delicious and keto-friendly.

Vegan Keto Tempeh Stir-Fry with Cabbage

This Vegan Keto Tempeh Stir-Fry with Cabbage is a quick and easy dish made in a Dutch oven. Tempeh, a fermented soy product, is rich in protein and gives the stir-fry a hearty texture. Combined with cabbage, which is low in carbs, and a flavorful sesame soy sauce, this stir-fry is a satisfying, low-carb meal that’s perfect for lunch.

Ingredients:

• 1 block tempeh, sliced into strips
• 2 tbsp sesame oil
• 2 cups cabbage, shredded
• 1 medium carrot, julienned
• 2 garlic cloves, minced
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1 green onion, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a Dutch oven over medium heat. Add the sliced tempeh and cook until golden and crispy, about 5-7 minutes.
2. Add the shredded cabbage and julienned carrots to the pot, stirring frequently. Cook for 4-5 minutes until the cabbage wilts and softens.
3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Stir in the coconut aminos (or soy sauce) and rice vinegar. Season with salt and pepper to taste. Let the mixture cook for an additional 2 minutes to allow the flavors to meld together.
5. Garnish with sesame seeds and chopped green onion before serving.

This Vegan Keto Tempeh Stir-Fry with Cabbage is a flavorful, protein-packed meal that’s perfect for a quick keto lunch. Tempeh provides a hearty, satisfying texture, while the cabbage and carrots add crunch and freshness. The sesame oil and coconut aminos create a savory umami-rich sauce that brings everything together. It’s a quick, low-carb dish that’s perfect for a Friday lunch and sure to keep you full and satisfied throughout the afternoon.

Vegan Keto Zucchini Noodles with Pesto

This Vegan Keto Zucchini Noodles with Pesto dish is a delicious and satisfying low-carb alternative to traditional pasta. The zucchini noodles are light and refreshing, and the rich, creamy pesto made from fresh basil, nuts, and olive oil brings incredible flavor to the dish. It’s an easy, flavorful, and wholesome lunch option made in your Dutch oven.

Ingredients:

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

Instructions:

1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still al dente. Season with salt and pepper to taste, then set aside.
2. In a food processor or blender, combine the fresh basil, pine nuts, nutritional yeast, garlic, and lemon juice. Pulse a few times until everything is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
4. Toss the sautéed zucchini noodles with the pesto, ensuring they are evenly coated. Serve immediately.

These Vegan Keto Zucchini Noodles with Pesto offer a deliciously satisfying alternative to pasta without the carbs. The zucchini noodles are light yet fulfilling, and the creamy, savory pesto adds rich flavors that make this dish irresistible. This meal is perfect for a low-carb, vegan lunch that’s fresh, healthy, and full of flavor — ideal for a relaxing Friday lunch.

Vegan Keto Eggplant Parmesan

This Vegan Keto Eggplant Parmesan is a fantastic low-carb version of the classic Italian dish, made with almond flour and vegan cheese for a hearty, savory meal. The eggplant is baked to perfection, then topped with a rich tomato sauce and a gooey layer of melted vegan cheese, creating a comforting and satisfying meal that’s perfect for a keto lunch.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil, then season with salt and pepper.
2. In a shallow bowl, combine almond flour, nutritional yeast, and oregano. Dredge each eggplant slice in the mixture, pressing gently to coat.
3. Bake the eggplant slices for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
4. In a Dutch oven, layer the baked eggplant slices with marinara sauce and vegan mozzarella cheese. Repeat layers until all ingredients are used.
5. Cover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve.

This Vegan Keto Eggplant Parmesan is a delicious and comforting meal that takes the classic dish to a new level of low-carb goodness. The almond flour coating provides a crunchy, crispy texture, while the marinara sauce and melted vegan cheese create a rich, savory flavor profile. It’s an indulgent yet keto-friendly lunch that’s perfect for a Friday treat.

Vegan Keto Tempeh and Cabbage Stir-Fry

This Vegan Keto Tempeh and Cabbage Stir-Fry is a quick and healthy lunch option that combines the protein-packed tempeh with low-carb cabbage and crunchy vegetables. The stir-fry is flavored with a savory soy sauce and sesame oil base, creating a satisfying and flavorful dish perfect for your keto lunch.

Ingredients:

• 1 block tempeh, sliced into strips
• 2 tbsp sesame oil
• 2 cups cabbage, shredded
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 garlic cloves, minced
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Fresh green onions for garnish

Instructions:

1. Heat sesame oil in a Dutch oven over medium heat. Add the tempeh strips and cook for about 5-7 minutes, flipping occasionally, until they are golden and crispy.
2. Add the shredded cabbage, red bell pepper, and carrot to the Dutch oven. Stir-fry the vegetables for 4-5 minutes, until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the coconut aminos (or soy sauce) and rice vinegar. Stir to coat the vegetables and tempeh evenly with the sauce, and cook for another 2-3 minutes.
5. Sprinkle with sesame seeds and garnish with chopped green onions before serving.

This Vegan Keto Tempeh and Cabbage Stir-Fry is a quick, savory, and protein-packed dish that’s perfect for a keto lunch. The tempeh adds heartiness to the stir-fry, while the cabbage and vegetables provide crunch and freshness. With a simple soy sauce and sesame oil dressing, this dish is full of flavor and satisfies your hunger while keeping the carbs low. It’s an ideal choice for a quick and tasty Friday lunch that will leave you feeling energized.

Note: More recipes are coming soon