25+ Easy Friday Vegan Gluten-Free Recipes to Celebrate Your Night

Fridays are the perfect day to unwind, relax, and enjoy a delicious meal without the stress of complicated recipes.

If you’re someone who follows a vegan or gluten-free lifestyle (or both), finding flavorful and satisfying meals can sometimes be a challenge.

Luckily, we’ve curated a collection of over 25 vegan gluten-free recipes that are not only easy to make but also packed with vibrant flavors.

From hearty mains to light snacks, these dishes will help you end your week on a deliciously healthy note.

Whether you’re planning for a cozy dinner with family or prepping meals for the weekend, these recipes are sure to please every palate.

Let’s dive in and make your Fridays feel extra special with these amazing plant-based and gluten-free dishes!

25+ Easy Friday Vegan Gluten-Free Recipes to Celebrate Your Night

With these 25+ Friday vegan gluten-free recipes, you’ll never have to worry about running out of meal ideas again.

Each recipe offers the perfect balance of taste, nutrition, and simplicity, ensuring your Friday nights are filled with delicious and nourishing meals.

These dishes are not only ideal for a plant-based and gluten-free lifestyle, but they’re also perfect for anyone looking to add more healthy, flavorful meals into their weekly rotation.

Enjoy your cooking, and remember: eating vegan and gluten-free can be just as exciting and satisfying as any other diet.

Have a wonderful Friday meal!

Zucchini Noodles with Avocado Pesto

This vibrant zucchini noodle dish offers a fresh and creamy texture with a healthy twist. The avocado pesto combines rich flavors of avocado, basil, and garlic, making it the perfect low-carb, keto-friendly, and vegan-friendly option for a satisfying lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons nutritional yeast
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis to create noodles and set them aside.
2. In a food processor, combine the avocado, basil, nutritional yeast, pine nuts, garlic, and lemon juice.
3. Pulse until smooth, and while blending, slowly drizzle in olive oil until the pesto reaches a creamy consistency.
4. Season with salt and pepper to taste.
5. Toss the zucchini noodles with the avocado pesto until thoroughly coated.
6. Serve immediately, garnished with extra basil or pine nuts if desired.

Zucchini noodles with avocado pesto are the perfect balance of light and creamy, offering a satisfying meal that won’t weigh you down. It’s a nutrient-packed, refreshing dish that aligns with a keto and vegan lifestyle, and it’s perfect for a Friday lunch. The healthy fats from avocado and olive oil combined with the zucchini provide a refreshing and filling meal that is both low-carb and gluten-free.

Cauliflower Fried Rice

This cauliflower fried rice recipe is a low-carb, keto-friendly alternative to traditional fried rice. With cauliflower as the base, this dish is packed with vegetables and flavor. It’s quick, easy, and customizable, making it an ideal lunch to enjoy on a busy Friday.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell peppers
• 1/2 cup chopped carrots
• 1/4 cup frozen peas
• 2 garlic cloves, minced
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons sesame oil
• 2 green onions, chopped for garnish

Instructions:

1. Grate the cauliflower into small rice-sized pieces using a grater or food processor.
2. Heat olive oil in a large pan over medium heat. Add the onion, bell pepper, carrots, and peas. Sauté for 5-7 minutes until vegetables are softened.
3. Add the minced garlic and turmeric, cooking for another minute.
4. Stir in the cauliflower rice, coconut aminos, and sesame oil. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and resembles fried rice.
5. Season with salt and pepper, and garnish with chopped green onions.

Cauliflower fried rice is a versatile, flavorful dish that makes for a perfect low-carb, keto-friendly lunch. The cauliflower provides the texture of rice, while the vegetables add crunch and sweetness. This recipe is quick to prepare, and it’s packed with essential nutrients. It’s ideal for those following a vegan and gluten-free lifestyle while staying on track with their keto goals.

Vegan Cauliflower Tacos with Avocado Lime Slaw

These vegan cauliflower tacos with avocado lime slaw are a vibrant and crunchy option for your Friday lunch. The roasted cauliflower is seasoned with smoky spices, and the creamy slaw provides the perfect balance of texture and flavor. These tacos are not only gluten-free and vegan but also low-carb and keto-friendly.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1/2 avocado, mashed
• Juice of 1 lime
• 1 tablespoon chopped cilantro
• 2 tablespoons apple cider vinegar
• Low-carb tortillas (or lettuce wraps)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until tender and golden brown.
4. In a bowl, combine the shredded cabbage, mashed avocado, lime juice, cilantro, and apple cider vinegar. Toss to coat and season with salt and pepper.
5. Once the cauliflower is roasted, assemble the tacos by placing the cauliflower on the low-carb tortillas or lettuce wraps, topping with the avocado lime slaw.
6. Serve immediately with extra lime wedges.

These vegan cauliflower tacos with avocado lime slaw are a deliciously fresh and crunchy meal that’s perfect for a keto, low-carb lunch. The smoky cauliflower pairs beautifully with the creamy avocado slaw, making each bite a delightful combination of textures. They are easy to prepare and full of flavor, making them a fantastic choice for a healthy and satisfying Friday lunch. Whether you use tortillas or lettuce wraps, this meal is sure to please all dietary needs while staying true to keto and vegan principles.

Eggplant Parmesan

This Eggplant Parmesan is a guilt-free, low-carb, and keto-friendly twist on the classic comfort food. The eggplant is perfectly baked and topped with vegan cheese, making it a satisfying, savory meal. The rich tomato sauce and melty cheese provide all the flavors you love, without the carbs and gluten.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup ground flaxseed
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsweetened almond milk
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese
• Fresh basil leaves for garnish
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine almond flour, flaxseed, oregano, garlic powder, salt, and pepper.
3. Dip the eggplant slices into almond milk, then dredge them in the almond flour mixture, coating both sides.
4. Place the breaded eggplant slices on the baking sheet and spray lightly with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
6. Top each eggplant slice with marinara sauce and vegan mozzarella cheese. Return to the oven for an additional 5-7 minutes, until the cheese is melted.
7. Garnish with fresh basil and serve.

Eggplant Parmesan is the ultimate low-carb comfort food. The crispy eggplant slices are perfectly complemented by the savory marinara and melty vegan cheese. This dish is both satisfying and healthy, making it an excellent choice for anyone following a vegan, gluten-free, or keto diet. It’s a great way to indulge in a familiar favorite without compromising on health-conscious ingredients.

Vegan Tofu Stir-Fry with Broccoli and Bell Peppers

This Vegan Tofu Stir-Fry with broccoli and bell peppers is a colorful and nutrient-packed meal that’s perfect for a low-carb, keto-friendly lunch. With a savory, soy-based sauce, crispy tofu, and crunchy vegetables, this stir-fry is both satisfying and quick to prepare.

Ingredients:

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

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat olive oil in a large pan over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add sesame oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the broccoli and bell peppers and stir-fry for about 5 minutes until tender-crisp.
5. Return the tofu to the pan and pour in the coconut aminos and rice vinegar. Stir to combine and cook for another 2 minutes.
6. Garnish with sesame seeds and green onions.

This Vegan Tofu Stir-Fry is a satisfying and healthy low-carb, keto-friendly dish. The crispy tofu pairs perfectly with the crunchy vegetables, and the savory sauce ties it all together. With vibrant flavors from ginger, garlic, and sesame oil, this stir-fry is both filling and nutritious. It’s the perfect quick and easy meal for a Friday lunch, whether you’re following a vegan, gluten-free, or keto diet.

Spaghetti Squash with Vegan Mushroom Bolognese

Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and this Vegan Mushroom Bolognese sauce is rich, hearty, and full of flavor. The mushrooms give the sauce a meaty texture, while tomatoes and herbs bring everything together for a comforting and satisfying dish.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped (shiitake, cremini, or button)
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place the squash halves face down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and can be easily shredded with a fork.
4. In a pan, heat olive oil over medium heat and sauté the onion and garlic for 2-3 minutes until fragrant.
5. Add the chopped mushrooms and cook for 5-7 minutes, until they release their moisture and become golden brown.
6. Stir in the crushed tomatoes, basil, oregano, and red pepper flakes. Simmer for 10-15 minutes to allow the flavors to meld together. Season with salt and pepper.
7. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
8. Top the spaghetti squash with the mushroom bolognese sauce and garnish with fresh parsley.

This Spaghetti Squash with Vegan Mushroom Bolognese is a delicious, low-carb alternative to traditional pasta. The spaghetti squash serves as the perfect vessel for the rich and savory mushroom bolognese sauce. It’s filling, comforting, and incredibly satisfying while remaining keto, gluten-free, and vegan. This dish will leave you feeling nourished and happy, making it an ideal choice for a Friday lunch!

Avocado and Cucumber Lettuce Wraps

These Avocado and Cucumber Lettuce Wraps are a refreshing, light, and satisfying low-carb meal. The creamy avocado and crunchy cucumber provide a perfect balance, while the addition of fresh herbs and lime makes each bite burst with flavor. This easy, no-cook recipe is perfect for a keto-friendly, vegan lunch.

Ingredients:

• 1 head of butter lettuce (or iceberg lettuce)
• 1 ripe avocado, diced
• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Optional: Sriracha or hot sauce for a spicy kick

Instructions:

1. Wash and carefully separate the lettuce leaves to use as wraps.
2. In a bowl, combine the diced avocado, cucumber slices, red onion, and cilantro.
3. Squeeze fresh lime juice over the mixture, and season with salt and pepper. Stir gently to combine.
4. Spoon the avocado-cucumber mixture into the center of each lettuce leaf.
5. Optionally, drizzle with sriracha or hot sauce for a little heat.
6. Serve immediately as refreshing wraps.

Avocado and Cucumber Lettuce Wraps are a light yet filling option for a low-carb lunch. The creaminess of the avocado contrasts beautifully with the crunch of the cucumber, making each bite refreshing and satisfying. These wraps are perfect for those looking for a quick, gluten-free, and keto-friendly meal, all while keeping things light and refreshing for a Friday lunch. They’re easy to prepare and bursting with fresh flavors!

Cauliflower and Spinach Stuffed Portobello Mushrooms

These Cauliflower and Spinach Stuffed Portobello Mushrooms are a savory, keto-friendly, and gluten-free dish that can be enjoyed as a hearty lunch. The combination of cauliflower, spinach, and vegan cheese creates a creamy filling that perfectly complements the meaty texture of the portobello mushrooms. These stuffed mushrooms are satisfying without the carbs!

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1 cup cauliflower florets, steamed and mashed
• 1/2 cup fresh spinach, chopped
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tablespoon almond flour (optional, for texture)
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the portobello mushrooms on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the mushrooms in the oven for 10 minutes, gill side down, to soften them.
4. While the mushrooms are roasting, steam the cauliflower florets until tender, then mash them in a bowl.
5. Add the chopped spinach, nutritional yeast, garlic, almond flour (if using), and salt and pepper to the mashed cauliflower. Stir until everything is well combined.
6. Once the mushrooms are done, remove them from the oven and flip them over. Spoon the cauliflower-spinach mixture into the mushroom caps, packing the filling in.
7. Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, until the filling is hot and slightly golden on top.
8. Garnish with fresh parsley and serve.

Cauliflower and Spinach Stuffed Portobello Mushrooms are a deliciously hearty and flavorful dish, perfect for a keto-friendly, vegan lunch. The creamy cauliflower filling contrasts beautifully with the earthy mushrooms, making this a satisfying and low-carb meal. It’s a great option for anyone looking for a gluten-free, nutrient-packed lunch that’s both filling and easy to prepare.

vegan Chickpea Salad with Lemon Tahini Dressing

This Vegan Chickpea Salad with Lemon Tahini Dressing is a protein-packed, low-carb, and keto-friendly dish. The creamy tahini dressing, combined with crunchy cucumbers, tomatoes, and protein-rich chickpeas, makes for a fresh and satisfying salad. This dish is light yet filling, making it perfect for a Friday lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and pepper until smooth and creamy.
3. Pour the dressing over the chickpea mixture and toss gently to combine.
4. Taste and adjust seasoning if necessary, adding more lemon juice or salt to suit your preference.
5. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld together.

The Vegan Chickpea Salad with Lemon Tahini Dressing is a quick, refreshing, and satisfying lunch that packs a punch of flavor and nutrients. The creamy tahini dressing brings a rich depth to the fresh vegetables and chickpeas, making this salad both light and filling. It’s a fantastic low-carb, keto-friendly option that’s easy to prepare and perfect for a healthy Friday lunch that’s vegan and gluten-free.

Spicy Roasted Cauliflower Steaks

These Spicy Roasted Cauliflower Steaks are a bold and flavorful dish that’s perfect for a keto and vegan-friendly lunch. The cauliflower is seasoned with a blend of spices and roasted to tender perfection, offering a smoky, spicy flavor profile that’s both satisfying and low-carb. It’s a hearty, filling dish without the carbs, ideal for anyone craving a substantial yet healthy meal.

Ingredients:

• 1 large cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon tahini (optional, for drizzle)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the cauliflower into 1-inch thick steaks, trying to keep them intact.
3. In a small bowl, combine olive oil, smoked paprika, cumin, chili powder, turmeric, garlic powder, salt, and pepper.
4. Brush both sides of the cauliflower steaks with the spice mixture.
5. Place the steaks on a baking sheet lined with parchment paper.
6. Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden and tender.
7. Once roasted, drizzle with tahini (optional) and garnish with fresh cilantro.
8. Serve immediately.

Spicy Roasted Cauliflower Steaks are a bold and flavorful dish that stands out as a satisfying low-carb, keto, and vegan meal. The roasted cauliflower, seasoned with smoky spices, offers a hearty texture and rich flavors. This recipe is simple to make, filling, and perfect for anyone looking to enjoy a flavorful, plant-based lunch without the carbs or gluten.

vegan Cabbage Stir-Fry with Tofu

This Vegan Cabbage Stir-Fry with Tofu is a quick and easy dish full of crunchy cabbage, crispy tofu, and a savory, tangy sauce. It’s a low-carb, keto-friendly meal that’s full of fiber and plant-based protein. The tofu adds a satisfying texture, and the cabbage gives the dish a fresh crunch, making this stir-fry an ideal Friday lunch.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 2 cups cabbage, shredded
• 1 small carrot, julienned
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon chili flakes (optional for heat)
• 1 tablespoon sesame seeds
• Green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat olive oil in a large pan over medium-high heat and add the tofu cubes. Cook for 5-7 minutes, turning occasionally until golden and crispy.
3. Remove the tofu from the pan and set it aside.
4. In the same pan, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
5. Add the shredded cabbage and carrot to the pan and stir-fry for 5-7 minutes until tender but still crunchy.
6. Stir in the soy sauce, rice vinegar, and chili flakes. Add the tofu back into the pan and mix well.
7. Garnish with sesame seeds and green onions.
8. Serve immediately.

This Vegan Cabbage Stir-Fry with Tofu is a quick and delicious low-carb, keto-friendly meal that’s packed with fiber, protein, and flavor. The combination of crispy tofu and crunchy cabbage makes for a satisfying dish, while the tangy, savory sauce enhances the overall flavor profile. This recipe is a fantastic option for a healthy, filling lunch that’s easy to make and perfect for a plant-based, gluten-free, and keto-friendly diet.

Vegan “Chicken” Salad Lettuce Cups

These Vegan “Chicken” Salad Lettuce Cups are a fresh and light lunch option that’s also low-carb, keto, and gluten-free. The “chicken” in this recipe is made from chickpeas, mashed to a creamy texture and mixed with crunchy veggies and a tangy dressing. Wrapped in crispy lettuce leaves, these cups make for a delightful, satisfying, and healthy meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup diced celery
• 1/4 cup red onion, finely diced
• 1/4 cup diced cucumber
• 2 tablespoons vegan mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
2. Add the diced celery, red onion, and cucumber to the mashed chickpeas.
3. In a small bowl, mix the vegan mayo, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
4. Add the dressing to the chickpea mixture and stir to combine.
5. Spoon the mixture into the center of each lettuce leaf, filling them generously.
6. Garnish with fresh dill or parsley.
7. Serve immediately.

These Vegan “Chicken” Salad Lettuce Cups are a light yet satisfying low-carb, keto, and gluten-free meal. The creamy chickpea filling, combined with crunchy vegetables and a tangy dressing, makes for a refreshing lunch option. Wrapped in crispy lettuce, this dish is not only delicious but also easy to eat on the go. It’s the perfect choice for a healthy and filling plant-based lunch that aligns

Zucchini Noodles with Avocado Pesto

Zucchini noodles paired with a creamy avocado pesto sauce make for a light yet flavorful lunch. This dish is keto-friendly, low in carbs, and packed with healthy fats. The avocado pesto adds a rich, creamy texture while the zucchini noodles provide a satisfying crunch. It’s a refreshing and quick meal perfect for a Friday lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 cup pine nuts (or walnuts)
• Salt and pepper to taste
• Cherry tomatoes, halved (optional for garnish)

Instructions:

1. Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini.
2. In a blender or food processor, combine avocado, basil, lemon juice, garlic, olive oil, pine nuts, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until well coated.
4. Optionally, garnish with halved cherry tomatoes for added color and flavor.
5. Serve immediately.

Zucchini Noodles with Avocado Pesto is a fresh, keto-friendly meal that is light yet packed with flavor. The creamy avocado pesto coats the zucchini noodles perfectly, providing a satisfying texture and rich taste. It’s a great way to enjoy a low-carb, nutrient-dense lunch that’s vegan and gluten-free while being simple to prepare. This dish is ideal for anyone looking for a quick, healthy, and refreshing meal.

Cauliflower Fried Rice

Cauliflower Fried Rice is a delicious low-carb and keto-friendly version of traditional fried rice, using cauliflower rice instead of regular rice. This dish is loaded with vegetables and tofu, making it a filling, savory meal. It’s vegan, gluten-free, and packed with flavors, perfect for a Friday lunch that feels indulgent yet light.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1/2 block firm tofu, crumbled
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup diced bell pepper
• 2 garlic cloves, minced
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon chopped green onions
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower or pulse it in a food processor until it resembles rice grains.
2. Heat sesame oil in a large pan over medium heat. Add crumbled tofu and cook for 5-7 minutes, until golden brown.
3. Add diced carrots, peas, and bell peppers to the pan. Stir-fry for about 5 minutes until the vegetables are tender.
4. Add garlic and cook for another 1 minute, until fragrant.
5. Stir in the cauliflower rice and cook for 5-7 minutes until tender and heated through.
6. Add coconut aminos, rice vinegar, green onions, salt, and pepper. Stir well to combine.
7. Serve immediately.

Cauliflower Fried Rice is an excellent low-carb, keto-friendly alternative to traditional fried rice. The cauliflower rice absorbs the flavors of the sesame oil, coconut aminos, and rice vinegar, while the tofu and vegetables add texture and nutrition. This dish is a healthy, vegan, and gluten-free lunch that’s not only easy to make but also full of satisfying flavors. It’s perfect for a filling, low-carb meal that doesn’t compromise on taste.

Vegan Cabbage and Avocado Salad with Lime Dressing

This Vegan Cabbage and Avocado Salad with Lime Dressing is a refreshing, light, and nutrient-packed dish. The crunchy cabbage combined with creamy avocado creates a delightful texture contrast, while the zesty lime dressing adds a burst of flavor. This salad is low-carb, keto-friendly, vegan, and gluten-free, making it a perfect option for a quick and healthy lunch.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Optional: Crushed pumpkin seeds or sunflower seeds for crunch

Instructions:

1. In a large bowl, combine shredded cabbage, diced avocado, red onion, and fresh cilantro.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss gently to combine.
4. Optionally, sprinkle crushed pumpkin seeds or sunflower seeds on top for added crunch.
5. Serve immediately.

This Vegan Cabbage and Avocado Salad with Lime Dressing is a light, refreshing, and keto-friendly lunch option. The creamy avocado balances the crunchy cabbage, and the lime dressing adds a bright, tangy note. This salad is easy to prepare and packed with nutrients, making it a great choice for anyone following a low-carb, gluten-free, and vegan diet. It’s the perfect meal to enjoy on a Friday, offering a fresh and satisfying lunch without the carbs.

Note: More recipes are coming soon