35+ Easy Friday Vegan Eggplant Recipes for a Flavorful Feast

As Fridays roll around, many of us look for easy yet delicious meals to kickstart the weekend.

If you’re vegan or simply looking to add more plant-based dishes to your weekly menu, eggplant can be a versatile and satisfying option.

With its rich flavor and hearty texture, eggplant works wonders in a variety of dishes, making it perfect for a Friday night dinner. From roasted to grilled, stuffed to baked, the possibilities are endless.

In this article, we’ll explore 35+ vegan eggplant recipes that will not only satisfy your taste buds but also give you a fresh perspective on this humble vegetable.

Whether you’re preparing a quick bite or a gourmet meal, there’s a recipe here for everyone.

35+ Easy Friday Vegan Eggplant Recipes for a Flavorful Feast

Eggplant is a star ingredient in the vegan kitchen, and these 35+ recipes prove just how diverse and delicious it can be.

From savory stews to crispy fries, and from creamy dips to hearty mains, there’s no shortage of creative ways to enjoy this versatile vegetable.

As you plan your Friday meals and beyond, these eggplant recipes will ensure that your plant-based meals are full of flavor and excitement.

So why not give one (or several!) a try and enjoy a delightful, satisfying vegan feast this Friday?

Keto-Friendly Vegan Eggplant Parmesan

This vegan, keto-friendly version of the classic Eggplant Parmesan swaps out breaded crumbs for a low-carb alternative. The crispy, baked eggplant is smothered in tangy marinara sauce and topped with vegan cheese, making it a satisfying, comforting meal that’s both low-carb and plant-based.

Ingredients

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

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a shallow bowl, combine almond flour, nutritional yeast, garlic powder, onion powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the mixture, pressing lightly to coat both sides.
4. Lay the eggplant slices in a single layer on a baking sheet lined with parchment paper, then drizzle lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
6. In a baking dish, layer the eggplant slices with marinara sauce and sprinkle with vegan mozzarella.
7. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
8. Let it cool slightly before serving.

This keto vegan eggplant parmesan is the perfect low-carb alternative to a traditionally high-carb dish. It’s crispy, cheesy, and full of flavor while staying true to the vegan and keto principles. You can enjoy this as a hearty lunch or dinner without worrying about carbs. Serve it alongside a leafy green salad or some sautéed greens for a complete, nutrient-packed meal.

Grilled Eggplant Steaks with Avocado Salsa

These Grilled Eggplant Steaks with Avocado Salsa are a refreshing and satisfying vegan keto lunch idea. The smoky grilled eggplant pairs beautifully with a zesty avocado salsa, making it a light but filling option for those watching their carb intake.

Ingredients

• 2 medium eggplants, cut into 1-inch thick steaks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for the salsa)

Instructions

1. Preheat the grill or grill pan over medium heat.
2. Brush both sides of the eggplant steaks with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
3. Grill the eggplant steaks for 4-5 minutes per side, or until they are tender and have grill marks.
4. While the eggplant is grilling, prepare the avocado salsa. In a bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, and olive oil. Stir gently to combine.
5. Once the eggplant steaks are done, plate them and top with the fresh avocado salsa.
6. Serve immediately and enjoy.

This dish is an excellent choice for a quick, flavorful, and low-carb lunch. The grilled eggplant steaks provide a meaty texture while the avocado salsa adds a creamy, refreshing contrast. It’s full of healthy fats and fiber, making it a satisfying meal that won’t spike your blood sugar. This recipe is perfect for a warm Friday lunch, especially when you’re craving something light yet filling.

Vegan Keto Eggplant Stir-Fry with Tofu

This vegan keto eggplant stir-fry with tofu is a vibrant and hearty dish that’s perfect for a low-carb lunch. Packed with healthy fats, plant-based protein, and a medley of vegetables, this stir-fry is both satisfying and nutritious while keeping carbs to a minimum.

Ingredients

• 2 medium eggplants, cut into cubes
• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 1 tbsp coconut oil
• 1 red bell pepper, sliced
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional)
• 2 tbsp sesame seeds
• Fresh cilantro, for garnish

Instructions

1. Heat sesame oil and coconut oil in a large skillet or wok over medium heat.
2. Add the tofu cubes and cook until they are golden and crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add garlic, ginger, bell pepper, and mushrooms, cooking for 3-4 minutes until softened.
4. Add the eggplant cubes to the pan and cook for another 5-6 minutes until they are tender.
5. Return the tofu to the pan and stir in soy sauce, rice vinegar, and chili flakes, if using.
6. Cook for an additional 2-3 minutes, allowing the sauce to reduce and coat the vegetables and tofu.
   This stir-fry is an ideal vegan keto lunch that’s both rich in flavor and texture. The tofu adds a good amount of protein, while the eggplant soaks up the savory flavors from the soy sauce and sesame oil. With a few simple ingredients and quick cooking methods, this dish comes together fast and offers a delicious, low-carb solution for lunch. It’s a great way to enjoy a plant-based meal that aligns with your keto lifestyle.

Baked Vegan Eggplant Rollatini

This Baked Vegan Eggplant Rollatini is a delicious, keto-friendly twist on the classic Italian dish. Tender eggplant slices are filled with a savory vegan ricotta, rolled up, and baked in a rich marinara sauce. This dish is both comforting and low-carb, perfect for a hearty Friday lunch.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch strips
• 1 cup vegan ricotta cheese (store-bought or homemade)
• 1/2 cup spinach, chopped
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups sugar-free marinara sauce
• 1/4 cup vegan mozzarella cheese
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips, salt them lightly, and set aside for 15 minutes to release excess moisture. Pat dry with a paper towel.
3. In a bowl, mix the vegan ricotta, spinach, nutritional yeast, garlic powder, salt, and pepper.
4. Lay the eggplant strips on a baking sheet and bake for 10-15 minutes to soften them.
5. Spread a spoonful of the ricotta mixture onto each eggplant slice and roll it up.
6. Spread half of the marinara sauce in the bottom of a baking dish, then place the eggplant rolls seam-side down in the dish.
7. Pour the remaining marinara sauce over the top and sprinkle with vegan mozzarella cheese.
8. Bake for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve.

Baked Vegan Eggplant Rollatini is an amazing dish that brings all the comforting flavors of traditional Italian cuisine with a low-carb, plant-based twist. The vegan ricotta filling paired with the soft eggplant creates a satisfying texture, while the marinara sauce ties everything together. It’s a perfect Friday lunch option when you’re craving something hearty yet keto-friendly. This dish is filling, full of flavor, and can be made ahead for easy meal prepping.

Vegan Keto Eggplant and Zucchini Noodles Stir-Fry

This Vegan Keto Eggplant and Zucchini Noodles Stir-Fry is a low-carb, nutrient-packed dish that’s bursting with fresh vegetables and a savory sauce. The eggplant and zucchini noodles provide a satisfying, noodle-like texture, making this a healthy and fulfilling lunch option.

Ingredients

• 1 medium eggplant, sliced into thin strips
• 2 medium zucchinis, spiralized into noodles
• 1/2 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1/4 cup tamari or soy sauce (gluten-free if needed)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• Fresh cilantro, for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the onion, bell pepper, and eggplant strips. Stir-fry for 4-5 minutes until the vegetables are tender.
3. Add the zucchini noodles and garlic, and continue to stir-fry for another 3-4 minutes.
4. In a small bowl, mix the tamari or soy sauce, rice vinegar, and grated ginger. Pour this mixture over the stir-fried vegetables and toss to coat.
5. Continue to cook for another 2-3 minutes, allowing the sauce to reduce and the noodles to absorb the flavors.
6. Sprinkle sesame seeds over the top and garnish with fresh cilantro.
7. Serve hot.

This Eggplant and Zucchini Noodles Stir-Fry is an excellent low-carb, vegan lunch option that delivers on both flavor and texture. The zucchini noodles are light but satisfying, while the eggplant absorbs all the savory sauce, creating a flavorful, hearty dish. Perfect for those on a keto diet, this stir-fry is quick to prepare, making it an ideal Friday lunch when you want something fresh, healthy, and filling without too many carbs.

Vegan Keto Stuffed Eggplant with Cauliflower Rice

This Vegan Keto Stuffed Eggplant with Cauliflower Rice is a delightful and low-carb lunch option that combines the rich flavors of eggplant and cauliflower rice. The eggplant is hollowed out and filled with a savory mixture of cauliflower rice, veggies, and spices, creating a comforting yet light dish.

Ingredients

• 2 medium eggplants
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 onion, finely chopped
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup sliced olives
• 1/4 cup fresh parsley, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Olive oil for drizzling
• Vegan feta cheese, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch border around the edges. Drizzle with olive oil, sprinkle with salt, and bake for 20 minutes.
3. While the eggplant halves are baking, prepare the filling. In a skillet, heat olive oil over medium heat and sauté the onion for 3-4 minutes until softened.
4. Add the cauliflower rice to the skillet and cook for 5-7 minutes until tender. Stir in the diced tomatoes, olives, cumin, smoked paprika, salt, and pepper.
5. Once the eggplant halves are softened, remove them from the oven. Stuff them with the cauliflower rice mixture, packing it in tightly.
6. Return the stuffed eggplants to the oven and bake for an additional 15 minutes.
7. Garnish with fresh parsley and optional vegan feta cheese before serving.

This Vegan Keto Stuffed Eggplant with Cauliflower Rice is a fantastic low-carb lunch that’s both filling and flavorful. The eggplant acts as a perfect vessel for the savory cauliflower rice stuffing, making it a delicious alternative to traditional stuffed vegetables. It’s an excellent choice for anyone on a keto or plant-based diet, offering plenty of fiber and healthy fats. You can easily prepare this dish in advance for meal prep, ensuring a quick and satisfying lunch all week long.

Vegan Keto Eggplant and Spinach Bake

This Vegan Keto Eggplant and Spinach Bake is a hearty, low-carb meal that combines the flavors of baked eggplant with creamy spinach and a flavorful tomato sauce. It’s a satisfying, vegan-friendly dish that’s perfect for lunch, with plenty of protein and healthy fats to keep you full throughout the day.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups spinach, chopped
• 1/2 cup canned coconut milk
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1 cup sugar-free marinara sauce
• 1/4 cup vegan mozzarella cheese (optional, for topping)
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until soft and golden.
3. While the eggplant is baking, prepare the spinach filling. Heat a pan over medium heat, add the spinach, and cook until wilted.
4. Add coconut milk, nutritional yeast, garlic powder, nutmeg, salt, and pepper to the spinach. Stir to combine and cook for another 2-3 minutes until the mixture is creamy and heated through.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the baked eggplant slices over the sauce.
6. Spoon the spinach mixture over the eggplant slices, then repeat the layering process.
7. Top with vegan mozzarella cheese if using, and bake for 15-20 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Recipe Conclusion
This Vegan Keto Eggplant and Spinach Bake is a comforting, nutrient-packed meal that’s both low in carbs and full of flavor. The creamy spinach filling complements the tender eggplant beautifully, while the marinara sauce ties everything together. This dish makes a great option for a Friday lunch or dinner, and can be easily made in advance for meal prepping. It’s a complete, satisfying meal that provides fiber, healthy fats, and plant-based protein.

Vegan Keto Eggplant and Mushroom Tacos

These Vegan Keto Eggplant and Mushroom Tacos are a unique and low-carb take on traditional tacos. With the eggplant acting as the “meat,” it’s a hearty filling that pairs perfectly with mushrooms and a fresh cilantro-lime slaw for a crunchy, tangy contrast. This taco dish is perfect for a fun and flavorful keto lunch.

Ingredients

• 2 medium eggplants, cut into small cubes
• 1 cup mushrooms, chopped
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 8 small lettuce leaves (for taco shells)
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 1 tbsp apple cider vinegar
• 1/2 cup shredded cabbage or slaw mix
• 1/4 cup sliced avocado (for topping)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 7-10 minutes, stirring occasionally, until golden brown and tender.
2. Add the chopped mushrooms to the skillet and cook for another 5 minutes, until they release their moisture and become tender.
3. Season the eggplant and mushroom mixture with smoked paprika, garlic powder, cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes, allowing the spices to infuse the vegetables.
4. While the vegetables cook, prepare the cilantro-lime slaw by combining the shredded cabbage, chopped cilantro, lime juice, and apple cider vinegar in a bowl. Toss to coat.
5. Once the eggplant and mushroom mixture is ready, assemble the tacos by spooning the veggie mixture onto each lettuce leaf.
6. Top with a generous amount of cilantro-lime slaw and a few slices of avocado.
7. Serve immediately.

These Vegan Keto Eggplant and Mushroom Tacos are a refreshing and low-carb alternative to traditional tacos. The eggplant and mushroom filling is savory and satisfying, while the crunchy cilantro-lime slaw provides a burst of freshness. This dish is an excellent choice for a Friday lunch when you want something flavorful but light. It’s easy to make and full of fiber, healthy fats, and plant-based protein, keeping you full and satisfied without the carbs.

Vegan Keto Eggplant and Avocado Salad

This Vegan Keto Eggplant and Avocado Salad is a light, refreshing lunch option that’s low in carbs but high in healthy fats and fiber. Roasted eggplant and creamy avocado come together with fresh vegetables and a tangy dressing for a vibrant, satisfying meal that’s perfect for a keto diet.

Ingredients

• 1 medium eggplant, cubed
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until golden and tender, stirring halfway through.
3. While the eggplant roasts, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Once the eggplant is done, let it cool for a few minutes.
5. In a large bowl, combine the roasted eggplant, diced avocado, cucumber, red onion, and cherry tomatoes.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Garnish with fresh basil and serve immediately.

This Vegan Keto Eggplant and Avocado Salad is a delicious, low-carb dish that’s full of flavor and nutrients. The roasted eggplant adds a savory, satisfying element to the salad, while the avocado provides creamy richness. The tangy dressing brings everything together, making this dish a light yet filling option for lunch. It’s a perfect choice for those on a keto diet, offering a mix of healthy fats, fiber, and antioxidants. Enjoy it on a Friday for a refreshing, satisfying meal that’s quick to prepare and easy to enjoy.

Vegan Keto Eggplant and Cauliflower Rice Casserole

This Vegan Keto Eggplant and Cauliflower Rice Casserole is a comforting and low-carb meal that combines tender eggplant, cauliflower rice, and a creamy vegan sauce. It’s the perfect dish for a filling, nutrient-packed lunch that aligns with a keto lifestyle.

Ingredients

• 2 medium eggplants, diced
• 3 cups cauliflower rice (fresh or frozen)
• 1/2 cup canned coconut milk
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (optional)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 1/4 cup nutritional yeast
• 1/4 cup vegan mozzarella cheese (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 8-10 minutes until golden brown and tender. Set aside.
3. In the same skillet, sauté the onion and garlic for 3-4 minutes until softened. Add the cauliflower rice, oregano, basil, salt, and pepper, and cook for another 5-7 minutes until the cauliflower rice is tender.
4. Stir in the coconut milk and diced tomatoes (if using), then return the cooked eggplant to the skillet.
5. Transfer everything into a greased baking dish and top with nutritional yeast and vegan mozzarella cheese if using.
6. Bake for 15-20 minutes, or until the top is golden and bubbly.
7. Let the casserole cool for a few minutes before serving.

This Vegan Keto Eggplant and Cauliflower Rice Casserole is a wonderfully hearty dish that brings together the savory flavors of eggplant, cauliflower rice, and a creamy, coconut-based sauce. The casserole is low in carbs, filling, and satisfying, making it perfect for a keto lunch. Plus, the combination of nutritional yeast and vegan cheese adds a deliciously cheesy flavor without the dairy. This is an easy-to-make recipe that can be enjoyed throughout the week and even frozen for later.

Vegan Keto Eggplant and Tofu Stir-Fry with Peanut Sauce

This Vegan Keto Eggplant and Tofu Stir-Fry with Peanut Sauce is a flavorful, low-carb lunch that combines crispy tofu with tender eggplant, vegetables, and a rich, creamy peanut sauce. It’s an exciting, savory dish that’s both filling and nutritious.

Ingredients

• 1 medium eggplant, diced
• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 1 bell pepper, thinly sliced
• 1/2 cup snap peas
• 2 tbsp peanut butter (unsweetened)
• 2 tbsp tamari or soy sauce (gluten-free)
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tbsp chopped cilantro, for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove and set aside.
2. In the same skillet, add the diced eggplant, bell pepper, and snap peas. Stir-fry for 6-8 minutes, until the vegetables are tender and slightly caramelized.
3. In a small bowl, whisk together the peanut butter, tamari, rice vinegar, ginger, garlic, and lime juice until smooth.
4. Add the crispy tofu back into the skillet, then pour the peanut sauce over the mixture. Toss everything together to coat the vegetables and tofu in the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld.
6. Garnish with fresh cilantro and serve immediately.

This Vegan Keto Eggplant and Tofu Stir-Fry with Peanut Sauce is a rich, flavorful dish that perfectly balances the savory eggplant, crispy tofu, and creamy peanut sauce. The combination of healthy fats from the peanut butter and sesame oil, along with the high fiber and plant-based protein from tofu, makes this a satisfying lunch that won’t spike your blood sugar. It’s a great option when you’re craving something quick, delicious, and full of flavor while staying true to your keto and vegan goals.

Vegan Keto Eggplant and Avocado Buddha Bowl

This Vegan Keto Eggplant and Avocado Buddha Bowl is a vibrant, wholesome dish packed with fresh vegetables, creamy avocado, and savory eggplant, all drizzled with a tangy tahini dressing. It’s a nutrient-dense, low-carb meal that’s perfect for a filling and flavorful lunch.

Ingredients

• 2 medium eggplants, cut into cubes
• 1 ripe avocado, sliced
• 1 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red cabbage, shredded
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes in olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
3. While the eggplant is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, cumin, salt, and pepper in a small bowl. Add a little water to thin it to your desired consistency.
4. Once the eggplant is roasted, assemble the Buddha bowl. Start with a base of roasted eggplant, then top with sliced avocado, cucumber, cherry tomatoes, and shredded red cabbage.
5. Drizzle the tahini dressing over the top and garnish with fresh parsley.
6. Serve immediately.

This Vegan Keto Eggplant and Avocado Buddha Bowl is a fresh and satisfying low-carb meal that combines a variety of textures and flavors. The roasted eggplant adds richness, while the creamy avocado and crunchy vegetables bring balance and vibrancy to the bowl. The tahini dressing adds a delightful tang, bringing all the components together into a cohesive and delicious lunch. It’s a great choice for a light yet filling meal that aligns with your vegan and keto goals, making it perfect for a Friday lunch when you want something easy, healthy, and packed with flavor.

Vegan Keto Eggplant Parmesan with Almond Flour Crust

This Vegan Keto Eggplant Parmesan with an almond flour crust is a low-carb, crispy twist on the classic Italian favorite. The eggplant slices are coated in almond flour and spices, baked to perfection, and layered with marinara sauce and vegan cheese for a satisfying, keto-friendly lunch.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the almond flour, nutritional yeast, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
3. Dip each eggplant slice into the almond flour mixture, pressing lightly to coat both sides.
4. Arrange the coated eggplant slices on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Once the eggplant is done, spread a layer of marinara sauce in the bottom of a baking dish. Place a layer of eggplant slices on top, then cover with more marinara sauce and a sprinkle of vegan mozzarella cheese.
6. Return the dish to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This Vegan Keto Eggplant Parmesan with an almond flour crust is a delicious, low-carb alternative to the traditional breaded version. The almond flour coating adds a nice crunch, while the combination of marinara sauce and vegan cheese creates the comfort food flavors we love. This dish is rich in healthy fats and fiber, making it a satisfying lunch for anyone following a keto or vegan diet. Perfect for those craving something crispy and cheesy without the carbs, this recipe is sure to become a favorite.

Vegan Keto Stuffed Eggplant with Mushrooms and Spinach

This Vegan Keto Stuffed Eggplant with Mushrooms and Spinach is a savory, low-carb dish that combines tender roasted eggplant with a flavorful filling of mushrooms, spinach, and spices. It’s an easy-to-make, filling meal that’s perfect for a keto lunch.

Ingredients

• 2 medium eggplants, halved and scooped out
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup vegan cream cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup vegan mozzarella cheese (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise, scoop out the flesh, and set aside. Drizzle the eggplant halves with olive oil and season with salt and pepper. Place on a baking sheet and roast for 20 minutes.
3. While the eggplant is roasting, heat olive oil in a pan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the chopped mushrooms and cook for 5-7 minutes, until tender.
4. Add the chopped spinach to the mushroom mixture and cook for another 2 minutes until wilted. Stir in the garlic powder, smoked paprika, and salt and pepper to taste.
5. Stir in the vegan cream cheese until everything is well combined.
6. Once the eggplant halves are roasted, stuff them with the mushroom and spinach mixture.
7. Top with vegan mozzarella cheese, if using, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Serve hot.

This Vegan Keto Stuffed Eggplant with Mushrooms and Spinach is a filling, low-carb dish that’s rich in flavor and texture. The roasted eggplant provides a soft base, while the mushroom and spinach filling adds depth and savoriness. This recipe is great for meal prep, as it can be easily stored and reheated throughout the week. Plus, with the addition of vegan cream cheese and mozzarella, it offers a creamy, cheesy taste without the carbs, making it a perfect choice for a keto lunch.

Vegan Keto Eggplant and Cucumber Noodle Salad

This Vegan Keto Eggplant and Cucumber Noodle Salad is a light, refreshing lunch that combines crunchy cucumber noodles with tender roasted eggplant and a tangy dressing. It’s a perfect option for those looking for a low-carb, nutrient-packed meal that’s easy to prepare.

Ingredients

• 1 medium eggplant, diced
• 2 medium cucumbers, spiralized into noodles
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced eggplant with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the eggplant is roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, lemon juice, salt, and pepper.
4. Once the eggplant is done, let it cool slightly.
5. In a large bowl, combine the spiralized cucumber noodles, roasted eggplant, and red onion.
6. Drizzle the dressing over the salad and toss to combine.
7. Garnish with fresh parsley and serve immediately.

This Vegan Keto Eggplant and Cucumber Noodle Salad is a light yet satisfying dish that’s perfect for a keto-friendly lunch. The roasted eggplant adds a rich, savory element, while the cucumber noodles provide a refreshing crunch. The tangy dressing ties everything together, making this salad a flavorful, low-carb option that can be enjoyed any day of the week. It’s easy to prepare and can be made ahead for a quick, healthy meal.

Note: More recipes are coming soon