45+ Easy Friday Vegan Electric Skillet Recipes to Elevate Your Night Dinners

If you’re looking for a way to end your week on a flavorful and stress-free note, look no further than these 45+ Friday vegan electric skillet recipes!

An electric skillet is the perfect tool for making delicious, quick, and easy meals without the hassle of turning on the stove or dealing with multiple pots and pans.

Whether you’re craving a hearty breakfast, a savory dinner, or even a sweet treat, your electric skillet can do it all.

Plus, these recipes are entirely plant-based, so you can feel good about nourishing your body with wholesome ingredients.

Let’s explore a variety of scrumptious options that will have you eagerly anticipating Fridays, no matter the season!

45+ Easy Friday Vegan Electric Skillet Recipes to Elevate Your Night Dinners

From crispy tofu stir-fries to comforting vegan stews, these 45+ Friday vegan electric skillet recipes prove that preparing plant-based meals can be both simple and satisfying.

The versatility of an electric skillet allows you to whip up everything from sizzling fajitas to creamy pasta dishes with minimal effort and cleanup.

Whether you’re cooking for yourself, your family, or friends, these recipes will make your Friday night meals exciting and stress-free.

So, grab your skillet, get creative in the kitchen, and enjoy a Friday feast that’s not only delicious but also kind to the planet!

vegan Keto Electric Skillet Cauliflower Rice Stir-Fry

This vegan cauliflower rice stir-fry is the perfect keto-friendly lunch, combining the low-carb goodness of cauliflower rice with a colorful mix of vegetables. Cooked in an electric skillet, it offers a quick and easy meal without compromising on flavor. This dish is not only low in carbs but also packed with vitamins, minerals, and healthy fats, making it a great choice for a wholesome lunch.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 1 tablespoon olive oil
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup zucchini, diced
• 1/4 cup onion, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon coconut aminos (or soy sauce alternative)
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Make Cauliflower Rice: In a food processor, pulse cauliflower florets until they resemble rice grains. Set aside.
2. Sauté Vegetables: Heat the olive oil in an electric skillet over medium heat. Add the onions, bell peppers, zucchini, and mushrooms. Cook for 4-5 minutes until softened.
3. Add Cauliflower Rice: Stir in the cauliflower rice and cook for another 5-7 minutes, stirring occasionally, until the cauliflower softens and turns golden.
4. Season: Add coconut aminos, garlic powder, turmeric, black pepper, and salt. Stir well to coat the cauliflower and veggies evenly in the seasoning.
5. Serve: Once everything is cooked through, remove from heat and garnish with fresh parsley. Serve immediately for a nutritious, low-carb lunch.

This cauliflower rice stir-fry is a satisfying, low-carb alternative to traditional fried rice. It’s a great way to enjoy all the flavors of a stir-fry without the heavy carbs, and the electric skillet ensures everything is cooked evenly with minimal cleanup. The recipe is customizable, so feel free to add your favorite keto-friendly veggies or proteins like tofu for an added boost.

Vegan Keto Electric Skillet Avocado Zoodles

This recipe features avocado zoodles (zucchini noodles) cooked to perfection in an electric skillet. The creamy, rich avocado sauce adds healthy fats, while the zoodles are a perfect low-carb alternative to pasta. This meal is packed with fiber and antioxidants, making it a delicious, guilt-free, keto-friendly lunch option.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado, peeled and pitted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare Avocado Sauce: In a blender or food processor, combine the avocado, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
2. Sauté Zoodles: Heat the olive oil in an electric skillet over medium heat. Add the zoodles and cook for 2-3 minutes until tender but still al dente. Avoid overcooking to maintain a good texture.
3. Add Tomatoes: Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes, just to warm them up.
4. Combine: Pour the avocado sauce over the zoodles and toss gently to coat the noodles with the creamy sauce. Add red pepper flakes for a spicy kick, if desired.
5. Serve: Remove from heat, garnish with fresh basil, and serve immediately.

This dish offers the perfect balance of creamy avocado and fresh, low-carb zucchini noodles, making it an ideal vegan keto lunch. The electric skillet ensures the zoodles are lightly sautéed without losing their crunch, while the avocado sauce ties everything together for a rich, satisfying meal. This dish is also quick to prepare and can easily be customized with your favorite low-carb veggies.

Vegan Keto Electric Skillet Mushroom & Spinach Frittata

This mushroom and spinach frittata is a deliciously savory keto-friendly dish made with vegan ingredients. It’s cooked in an electric skillet, which helps to evenly distribute heat and cook the frittata to a perfect golden-brown. This meal is high in fiber and healthy fats while remaining low in carbs, making it an excellent choice for a satisfying vegan keto lunch.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onions, chopped
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup silken tofu (blended until smooth)
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: Heat olive oil in an electric skillet over medium heat. Add onions and mushrooms, sautéing until softened, about 4-5 minutes. Add spinach and cook until wilted, about 2 minutes.
2. Prepare Frittata Mixture: While the vegetables cook, blend the silken tofu in a food processor or blender until smooth. Add nutritional yeast, garlic powder, turmeric, salt, and pepper, and blend again.
3. Combine: Pour the tofu mixture into the skillet with the cooked vegetables. Stir gently to combine and ensure the vegetables are evenly distributed.
4. Cook Frittata: Reduce heat to low and cover the skillet. Let the frittata cook for 10-12 minutes, until the edges are golden and the center is set.
5. Serve: Remove from heat and let the frittata cool for a few minutes before slicing. Serve warm with a side of avocado or a light salad.

This mushroom and spinach frittata is a protein-packed vegan keto lunch that’s easy to make and full of flavor. The tofu acts as a perfect base for the creamy frittata texture, and the electric skillet ensures an even, gentle cooking process that helps retain all the flavors. This dish is perfect for meal prep, as it stores well and can be enjoyed over multiple days. It’s a great option for anyone following a vegan or keto lifestyle.

Vegan Keto Electric Skillet Spaghetti Squash Primavera

This vegan keto spaghetti squash primavera is a light yet flavorful dish, combining the low-carb benefit of spaghetti squash with the fresh taste of sautéed vegetables. The electric skillet ensures the squash is perfectly cooked and the vegetables are tender, creating a satisfying, healthy meal with a variety of textures. This dish is packed with fiber, vitamins, and healthy fats while remaining completely keto-friendly and plant-based.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon nutritional yeast
• Salt and pepper to taste

Instructions:

1. Cook the Spaghetti Squash: Preheat your electric skillet to medium heat. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Place the halves face down in the skillet and cover. Cook for 20-25 minutes, flipping halfway through, until the squash is tender and easily shredded with a fork.
2. Sauté the Vegetables: While the squash is cooking, heat olive oil in a separate skillet. Add onions, bell pepper, zucchini, and garlic. Sauté for 5-7 minutes until vegetables are tender.
3. Combine and Toss: Once the squash is done, use a fork to scrape out the strands into a bowl. Add the sautéed vegetables to the spaghetti squash and toss gently to combine.
4. Season and Serve: Stir in fresh basil, nutritional yeast, salt, and pepper. Serve warm, garnished with extra basil if desired.

This spaghetti squash primavera is an ideal low-carb, vegan keto dish that delivers the comforting textures of pasta while remaining light and nutritious. The electric skillet simplifies the process of cooking the squash, and the fresh vegetables add a burst of flavor and color. This dish is also highly customizable, allowing you to experiment with different veggies based on your preferences, making it a versatile option for a healthy and filling lunch.

Vegan Keto Electric Skillet Tofu Scramble with Avocado

This tofu scramble with avocado is a protein-packed, savory vegan keto dish made using the electric skillet. Tofu is crumbled and sautéed with a medley of vegetables, then topped with creamy avocado slices. The result is a hearty, nutrient-dense meal that’s perfect for a satisfying, low-carb lunch, full of healthy fats and plant-based protein.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté Vegetables: Heat olive oil in an electric skillet over medium heat. Add red bell pepper and spinach, cooking for 3-4 minutes until the veggies soften.
2. Cook the Tofu: Add the crumbled tofu to the skillet and stir to combine with the vegetables. Sprinkle with turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is golden and crispy.
3. Serve: Transfer the tofu scramble to a plate, top with sliced avocado, and garnish with fresh cilantro. Serve immediately.

This tofu scramble with avocado is a satisfying, keto-friendly vegan lunch that’s packed with protein and healthy fats. The electric skillet ensures an even cook, creating a crisp, flavorful tofu base that pairs beautifully with the creamy avocado. This dish is filling yet light and can be enjoyed on its own or paired with a side of leafy greens or a light salad for added freshness.

Vegan Keto Electric Skillet Stuffed Peppers

These vegan keto stuffed peppers are a delicious and filling lunch option, made by filling bell peppers with a flavorful mix of cauliflower rice, veggies, and savory spices. The electric skillet makes cooking them effortless while ensuring they’re perfectly tender and packed with flavor. This low-carb, plant-based dish is ideal for those following a keto or vegan diet and is a great way to enjoy stuffed peppers without the carbs from rice or grains.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup mushrooms, sliced
• 1 medium zucchini, diced
• 1/2 head of cauliflower, grated (or cauliflower rice)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

1. Prepare the Stuffing: Heat olive oil in an electric skillet over medium heat. Add onion, mushrooms, and zucchini, cooking for 5-7 minutes until softened. Add grated cauliflower (or cauliflower rice), smoked paprika, garlic powder, salt, and pepper. Stir well and cook for an additional 5 minutes, allowing the cauliflower rice to soften and absorb the spices.
2. Stuff the Peppers: Carefully stuff the bell peppers with the cauliflower mixture, pressing down gently to ensure the peppers are well-filled.
3. Cook the Stuffed Peppers: Place the stuffed peppers in the electric skillet and cover. Cook for 15-20 minutes, or until the peppers are tender.
4. Serve: Once cooked, remove the stuffed peppers from the skillet and garnish with chopped fresh parsley. Serve warm.

Conclusion:
These vegan keto stuffed peppers are a delicious and satisfying low-carb lunch that is rich in flavor and nutrients. The cauliflower rice mixture provides a great alternative to traditional rice, while the electric skillet ensures even cooking without any hassle. This dish is full of healthy vegetables and spices, making it a perfect choice for anyone following a plant-based keto diet. It’s also easy to prepare in advance and can be reheated for a quick and filling meal later in the week.

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7. Vegan Keto Electric Skillet Eggplant Stir-Fry

Recipe Summary:
This vegan keto eggplant stir-fry is a hearty, low-carb dish that’s full of bold flavors and healthy ingredients. The electric skillet ensures even cooking, allowing the eggplant to become tender and golden while absorbing the savory stir-fry sauce. Combined with colorful vegetables like bell peppers and zucchini, this dish offers a satisfying, keto-friendly meal without compromising on taste or texture.

Recipe:
Ingredients:

• 1 large eggplant, diced
• 1 tablespoon olive oil
• 1/2 cup bell pepper, sliced
• 1/2 cup zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (or soy sauce alternative)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté Vegetables: Heat olive oil in an electric skillet over medium heat. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally, until the eggplant becomes soft and golden brown.
2. Add Other Vegetables: Add the bell pepper, zucchini, and garlic to the skillet and cook for an additional 5-7 minutes until the vegetables are tender.
3. Season: Stir in the coconut aminos, sesame oil, ground ginger, chili flakes (if using), salt, and pepper. Continue to cook for another 3-4 minutes, allowing the sauce to thicken slightly and coat the vegetables evenly.
4. Serve: Remove from heat and garnish with fresh cilantro. Serve immediately.

Conclusion:
This eggplant stir-fry is a flavorful, keto-friendly vegan dish that makes for a quick and easy lunch. The eggplant’s natural ability to absorb flavors, combined with the savory stir-fry sauce, makes this dish both satisfying and delicious. The electric skillet ensures everything is cooked to perfection, and with the addition of bell peppers and zucchini, this recipe provides a balanced and nutritious meal that is full of healthy fats and fiber.

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8. Vegan Keto Electric Skillet Tempeh and Broccoli Bowl

Recipe Summary:
This tempeh and broccoli bowl is a protein-packed vegan keto dish that’s easy to make and incredibly flavorful. The electric skillet ensures the tempeh becomes crispy and golden, while the broccoli stays tender and vibrant. The addition of avocado and a simple sesame sauce ties the dish together, making it a nutritious, satisfying low-carb lunch option.

Recipe:
Ingredients:

• 1 block tempeh, sliced into strips
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1/2 avocado, sliced
• 1 tablespoon coconut aminos (or soy sauce alternative)
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Instructions:

1. Cook Tempeh: Heat olive oil in an electric skillet over medium heat. Add the tempeh slices and cook for 5-7 minutes, flipping occasionally, until they are crispy and golden brown.
2. Steam Broccoli: While the tempeh cooks, steam the broccoli florets until tender, about 3-5 minutes. Alternatively, you can cook the broccoli in the skillet, but add it in after the tempeh is cooked.
3. Prepare the Sauce: In a small bowl, mix coconut aminos, sesame oil, sesame seeds, rice vinegar, salt, and pepper. Stir to combine.
4. Assemble the Bowl: In a serving bowl, layer the crispy tempeh, steamed broccoli, and sliced avocado. Drizzle with the sesame sauce.
5. Serve: Serve immediately as a delicious, protein-packed, low-carb lunch.

Conclusion:
This tempeh and broccoli bowl is a perfect vegan keto meal that’s both hearty and satisfying. The tempeh provides a great source of plant-based protein, while the avocado adds creaminess and healthy fats. The electric skillet allows you to cook the tempeh to a perfect crispy texture, and the sesame sauce gives the dish a savory, umami-rich flavor. This bowl is not only delicious but also nutritious and filling, making it a great choice for those following a vegan keto diet.

Vegan Keto Electric Skillet Cabbage Stir-Fry with Tofu

This cabbage stir-fry with tofu is a low-carb, nutrient-dense meal made in an electric skillet. The combination of sautéed cabbage and crispy tofu creates a hearty and satisfying dish that’s both keto and vegan-friendly. The dish is rich in fiber, protein, and healthy fats, making it an excellent choice for a filling, flavorful lunch.

Ingredients:

• 1/2 medium head of cabbage, shredded
• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (or soy sauce alternative)
• 1 tablespoon rice vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Tofu: Heat olive oil in an electric skillet over medium heat. Add the tofu cubes and cook for 7-10 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu and set aside.
2. Sauté the Vegetables: In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant. Add the shredded cabbage and cook for 5-7 minutes until it begins to soften but still retains some crunch.
3. Combine and Season: Add the cooked tofu back into the skillet along with the coconut aminos, rice vinegar, ground cumin, smoked paprika, salt, and pepper. Stir well and cook for another 3-4 minutes, allowing the flavors to meld together.
4. Serve: Remove from heat, garnish with fresh cilantro, and serve immediately.

This cabbage stir-fry with tofu is a quick and nutritious meal that’s both keto and vegan-friendly. The electric skillet allows the cabbage to cook evenly while retaining its crunch, and the tofu becomes crispy and adds a satisfying protein source. The smoky cumin and tangy rice vinegar give the dish depth and flavor, making it a perfect low-carb lunch option. It’s a great way to enjoy cabbage in a delicious and filling dish that aligns with your keto lifestyle.

Vegan Keto Electric Skillet Zucchini & Avocado Fajitas

These zucchini and avocado fajitas are a flavorful, low-carb alternative to traditional fajitas, made with sautéed zucchini, bell peppers, and creamy avocado slices. Cooked in an electric skillet, the veggies get a perfect sear while maintaining their crunch. This dish is not only keto-friendly but also bursting with fresh flavors, making it a satisfying and nutritious lunch option.

Ingredients:

• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 onion, sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Sauté the Vegetables: Heat olive oil in an electric skillet over medium heat. Add the zucchini, bell peppers, and onion. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
2. Season: Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper over the vegetables. Stir well to coat and cook for an additional 1-2 minutes, allowing the spices to become fragrant.
3. Assemble the Fajitas: Remove the skillet from heat. Top the sautéed vegetables with fresh avocado slices and chopped cilantro.
4. Serve: Serve the fajitas with lime wedges on the side for an added burst of freshness. Enjoy immediately as a light, keto-friendly lunch.

These zucchini and avocado fajitas are a great low-carb, keto-friendly alternative to traditional fajitas. The electric skillet makes cooking the vegetables quick and easy while ensuring they remain vibrant and crisp. The creamy avocado and fresh cilantro add a perfect balance of flavor, and the spices give the dish a savory kick. This recipe is perfect for a light yet filling lunch that’s packed with healthy fats and fiber.

Vegan Keto Electric Skillet Spaghetti Squash with Pesto

This vegan keto spaghetti squash with pesto is a delicious, low-carb twist on pasta. The spaghetti squash is roasted to tender perfection in an electric skillet, then topped with a flavorful, plant-based pesto made from fresh basil, nuts, and olive oil. This dish is high in healthy fats, fiber, and vitamins, making it an ideal lunch for anyone following a vegan keto diet.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 1/2 cup olive oil (for the pesto)
• 1 clove garlic
• 1/4 teaspoon lemon juice

Instructions:

1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the halves face down in the electric skillet and cover. Cook for 20-25 minutes, or until tender. Use a fork to scrape out the strands.
2. Make the Pesto: While the squash is cooking, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, and olive oil in a food processor or blender. Blend until smooth and creamy.
3. Combine and Serve: Toss the cooked spaghetti squash strands with the prepared pesto, ensuring each strand is evenly coated. Serve immediately as a light, flavorful, and satisfying meal.

This spaghetti squash with pesto is a great way to enjoy a low-carb, vegan meal that feels indulgent and comforting. The electric skillet ensures the squash cooks evenly and retains its tender texture, while the fresh pesto brings a burst of flavor. This dish is rich in healthy fats from the olive oil and nuts, and it’s a wonderful, filling lunch option for anyone following a keto or vegan diet.

Vegan Keto Electric Skillet Avocado and Cucumber Salad with Lemon Tahini Dressing

This vegan keto avocado and cucumber salad with lemon tahini dressing is a refreshing and light dish, perfect for a quick lunch. The electric skillet is used to lightly sauté the cucumbers, bringing out their natural sweetness, while the creamy tahini dressing adds a rich and nutty flavor. The avocado provides a dose of healthy fats, making this salad both satisfying and nutritious.

Ingredients:

• 2 medium cucumbers, sliced
• 1 tablespoon olive oil
• 1 ripe avocado, diced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon water (to thin the dressing)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Cucumbers: Heat olive oil in an electric skillet over medium heat. Add the sliced cucumbers and sauté for 2-3 minutes until they soften slightly but still retain their crunch. Remove from heat and set aside to cool slightly.
2. Make the Dressing: In a small bowl, combine the tahini, lemon juice, apple cider vinegar, garlic powder, water, salt, and pepper. Stir well until smooth and creamy. Add more water if you prefer a thinner consistency.
3. Assemble the Salad: In a large bowl, combine the sautéed cucumbers and diced avocado. Drizzle with the tahini dressing and toss gently to coat.
4. Serve: Garnish with fresh parsley and serve immediately as a refreshing and satisfying keto-friendly lunch.

This avocado and cucumber salad with lemon tahini dressing is a light yet filling lunch that’s perfect for a keto diet. The electric skillet gives the cucumbers a nice sear, adding a bit of warmth and flavor while still maintaining their crisp texture. The creamy tahini dressing ties everything together, offering a rich, nutty flavor that complements the freshness of the cucumbers and avocado. This salad is refreshing, nutrient-packed, and ideal for a healthy, low-carb lunch.

Vegan Keto Electric Skillet Cauliflower Fried Rice

This vegan keto cauliflower fried rice is a healthy and low-carb alternative to traditional fried rice, made with cauliflower rice instead of regular rice. The electric skillet ensures even cooking of the cauliflower, vegetables, and tofu or tempeh, creating a savory dish that’s both filling and keto-friendly. Packed with vegetables and protein, this dish is perfect for a quick, satisfying lunch.

Ingredients:

• 1 medium head cauliflower, grated (or 4 cups cauliflower rice)
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup bell pepper, diced
• 1/2 cup peas (optional)
• 1 block firm tofu or tempeh, crumbled or diced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (or soy sauce alternative)
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro or green onions, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: Heat olive oil in an electric skillet over medium heat. Add the onion, carrots, bell pepper, and peas, cooking for 5-7 minutes until softened.
2. Cook the Tofu or Tempeh: Add the crumbled tofu or tempeh to the skillet and cook for 5-6 minutes until it becomes golden and crispy.
3. Prepare the Cauliflower Rice: Add the cauliflower rice to the skillet, stirring to combine with the vegetables and tofu. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
4. Season and Serve: Stir in the garlic, coconut aminos, sesame oil, ground ginger, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.
5. Serve: Garnish with chopped cilantro or green onions and serve immediately.

This cauliflower fried rice is a great keto-friendly, vegan dish that captures the flavor and satisfaction of traditional fried rice without the carbs. The electric skillet allows for even cooking, bringing out the flavors of the vegetables and tofu or tempeh. With the added nutrition of cauliflower and a savory sesame seasoning, this dish is a healthy, filling lunch option that keeps you on track with your keto lifestyle.

Vegan Keto Electric Skillet Portobello Mushroom Steaks

These vegan keto portobello mushroom steaks are a hearty and flavorful main course made with large portobello mushrooms, cooked to a savory perfection in an electric skillet. The mushrooms have a rich, meaty texture that makes them an ideal substitute for meat in a vegan diet. Paired with a garlic and herb marinade, this dish is a delicious and filling lunch that fits perfectly into a low-carb, keto lifestyle.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Marinade: In a small bowl, mix together olive oil, balsamic vinegar, garlic, thyme, rosemary, salt, and pepper.
2. Marinate the Mushrooms: Place the portobello mushrooms in a shallow dish and pour the marinade over them. Let them sit for 10-15 minutes, allowing the flavors to absorb.
3. Cook the Mushrooms: Heat a tablespoon of olive oil in an electric skillet over medium heat. Place the marinated mushrooms in the skillet, gill side down. Cook for 5-7 minutes, then flip and cook for another 5-7 minutes, until the mushrooms are tender and golden brown.
4. Serve: Remove the mushrooms from the skillet and garnish with fresh parsley. Serve immediately with your choice of low-carb sides.

These portobello mushroom steaks are a satisfying and flavorful dish, perfect for a keto or vegan diet. The electric skillet ensures the mushrooms cook evenly and absorb all the rich flavors from the marinade. The mushrooms’ meaty texture makes them a great option for a main course, and they are complemented beautifully by the fresh herbs and balsamic vinegar. This dish is a great lunch choice for anyone looking for a hearty, low-carb meal that’s both delicious and nutritious.

Vegan Keto Electric Skillet Chickpea Salad

This vegan keto chickpea salad is a protein-packed, satisfying lunch that’s full of fresh flavors. The electric skillet is used to sauté the chickpeas until they are crispy, adding texture and flavor to the dish. Combined with crisp veggies and a tangy tahini dressing, this salad is a complete, nutritious meal that’s perfect for a keto-friendly lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup parsley, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Sauté the Chickpeas: Heat olive oil in an electric skillet over medium heat. Add the chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the chickpeas are crispy and golden brown.
2. Prepare the Salad: In a large bowl, combine the cucumber, cherry tomatoes, red onion, and parsley.
3. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, water, salt, and pepper until smooth and creamy.
4. Combine and Serve: Add the sautéed chickpeas to the salad and toss with the dressing until everything is evenly coated. Serve immediately.

This chickpea salad is a filling, keto-friendly vegan lunch that’s packed with flavor, protein, and healthy fats. The crispy chickpeas add a satisfying crunch, while the tahini dressing provides a creamy, tangy finish. The electric skillet ensures the chickpeas cook perfectly, giving the salad a savory depth of flavor. This dish is simple to make and ideal for a nutritious, low-carb lunch that keeps you full and satisfied.

Note: More recipes are coming soon