35+ Flavorful Friday Vegan Griddle Recipes for a Weekend

Fridays are a time to unwind, relax, and indulge in some delicious meals that kick off the weekend.

Whether you’re celebrating a successful week or just looking to try something new, a griddle is the perfect tool to create quick, flavorful, and satisfying meals.

And what better way to do this than with vegan recipes?

Plant-based cooking has come a long way, and these 35+ Friday vegan griddle recipes are here to prove that you don’t need meat to enjoy the rich, savory flavors of a hearty meal.

From savory pancakes to grilled veggie burgers and crispy tofu, these recipes are designed to make your Friday night meals both exciting and nourishing.

35+ Flavorful Friday Vegan Griddle Recipes for a Weekend

Friday evenings are the perfect time to indulge in delicious comfort food, and with these 35+ vegan griddle recipes, you’ll have plenty of options to choose from.

Whether you’re in the mood for something sweet, savory, or a bit of both, the griddle is your best friend when it comes to quick and satisfying plant-based meals.

So, gather your ingredients, heat up that griddle, and treat yourself to a Friday night full of flavor and fun.

Vegan Zucchini & Cauliflower Hash Browns

These vegan zucchini and cauliflower hash browns are the perfect low-carb alternative to traditional potato-based hash browns. With a crispy exterior and a soft, flavorful interior, this griddle recipe is an easy-to-make option for a satisfying Friday lunch. They’re gluten-free, keto-friendly, and packed with nutrients, thanks to the zucchini and cauliflower blend.

Ingredients:

• 1 medium zucchini, grated
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup almond flour
• 2 tbsp nutritional yeast
• 1 tbsp ground flaxseed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a large bowl, combine the grated zucchini, cauliflower rice, and ground flaxseed. Using a clean kitchen towel or cheesecloth, squeeze out any excess moisture from the zucchini and cauliflower.
2. Add almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly incorporated into a dough-like consistency.
3. Preheat a griddle or non-stick pan over medium heat and brush with olive oil.
4. Shape the mixture into small patties, about 3-4 inches in diameter, and place them on the griddle.
5. Cook each side for about 4-5 minutes or until golden brown and crispy.
6. Remove from the griddle and serve immediately.

These vegan zucchini and cauliflower hash browns are a delicious and hearty way to start your weekend without loading up on carbs. They’re easy to make, keto-friendly, and provide a satisfying crunch that pairs well with a variety of dips or a side salad. You can customize the seasoning to your taste, making them perfect for anyone following a low-carb or vegan lifestyle.

Vegan Cauliflower Fried Rice

This cauliflower fried rice is a low-carb, keto-friendly, and satisfying lunch option that delivers all the flavor of traditional fried rice, without the carbs. It’s packed with fresh vegetables and can be customized with your favorite seasonings or added protein sources. Best of all, it’s quick to make, so it’s perfect for a busy Friday afternoon.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup peas and carrots (frozen or fresh)
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp turmeric (optional)
• 1 tbsp olive oil (for cooking)
• Salt and pepper to taste
• Fresh green onions for garnish

Instructions:

1. Heat olive oil in a griddle or large skillet over medium heat. Add diced onion and bell pepper and sauté for 3-4 minutes, until softened.
2. Add peas, carrots, garlic powder, ginger, and turmeric. Cook for another 2-3 minutes until the vegetables are tender.
3. Stir in the cauliflower rice and sesame oil, then pour in the coconut aminos (or soy sauce). Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and lightly browned.
4. Season with salt and pepper to taste. Garnish with chopped green onions and serve immediately.

This vegan cauliflower fried rice is a perfect low-carb lunch option for a Friday, especially when you’re craving something hearty yet healthy. It’s not only quick to prepare but also highly versatile—add tofu, tempeh, or edamame for a boost of protein. The coconut aminos give it a savory depth, and the cauliflower rice delivers all the satisfaction without the carbs. Enjoy this flavorful dish alone or as a side to your favorite vegan protein!

Vegan Avocado & Chickpea Griddle Wrap

This vegan avocado and chickpea griddle wrap is a simple, filling, and low-carb lunch that’s both creamy and crunchy. Packed with healthy fats from the avocado and plant-based protein from the chickpeas, it’s a balanced option for anyone following a keto or low-carb diet. The combination of fresh vegetables and a crispy wrap makes it a satisfying and flavorful meal.

Ingredients:

• 1/2 cup cooked chickpeas (or canned, drained)
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/4 cup shredded lettuce
• 1/4 cup cucumber slices
• 1/4 cup sliced red onion
• Salt and pepper to taste
• 2 low-carb wraps (almond flour or coconut flour wraps)
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a medium bowl, mash the avocado with lemon juice, tahini, salt, and pepper.
2. In another bowl, mash the cooked chickpeas with a fork, leaving some chunks for texture. Mix the mashed chickpeas with the avocado mixture until well combined.
3. Heat a griddle or non-stick pan over medium heat. Place the wraps on the griddle and cook each side for 1-2 minutes until lightly crispy.
4. Spread the avocado and chickpea mixture evenly over one half of each wrap, then top with lettuce, cucumber, and red onion.
5. Fold the wraps and cook them on the griddle for another 2-3 minutes, until golden brown on both sides.
6. Remove from the griddle and serve immediately.

This vegan avocado and chickpea griddle wrap is a delicious, low-carb, and filling meal that’s perfect for a Friday lunch. The creamy avocado pairs beautifully with the hearty chickpeas, while the fresh veggies add a satisfying crunch. It’s simple to make, and the flavors are customizable based on your preferences. This wrap is a great way to keep things light but still get the nutrients your body needs without the carbs. Perfect for anyone looking for a quick and healthy meal!

Vegan Spinach and Mushroom Griddle Pancakes

These savory vegan spinach and mushroom griddle pancakes are a delicious, low-carb lunch option that can satisfy your craving for comfort food. The earthy flavors of sautéed mushrooms and spinach are perfectly paired with a light, fluffy batter, making them a filling and nutrient-dense meal. Plus, they’re gluten-free and keto-friendly, ensuring you stay on track with your low-carb lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, finely chopped
• 2 tbsp nutritional yeast
• 1 tbsp ground flaxseed (optional, for binding)
• 1 tsp baking powder
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat a skillet or griddle over medium heat and add olive oil. Sauté the chopped mushrooms until they release their moisture and turn golden brown, about 5 minutes. Add the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
2. In a separate bowl, combine almond flour, baking powder, nutritional yeast, and ground flaxseed. Stir in almond milk until you have a thick batter.
3. Add the cooked spinach and mushrooms to the batter and mix well. Season with salt and pepper.
4. Preheat the griddle over medium heat and lightly grease with olive oil or cooking spray.
5. Spoon 2-3 tablespoons of batter per pancake onto the griddle and cook for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the griddle and serve with your favorite vegan sauce or dip.

These savory spinach and mushroom griddle pancakes are a perfect way to enjoy a filling, low-carb lunch while savoring the rich, umami flavors of mushrooms and spinach. They’re soft yet crispy, nutrient-packed, and versatile enough to be eaten on their own or paired with a tangy sauce. Plus, they’re gluten-free and keto-friendly, making them suitable for a variety of dietary preferences. These pancakes are a great way to enjoy a veggie-packed meal without the carbs.

Vegan Tempeh & Avocado Griddle Tacos

These vegan tempeh and avocado griddle tacos are a perfect combination of protein-rich tempeh, creamy avocado, and fresh vegetables—all wrapped in a low-carb taco shell. This recipe is perfect for a Friday lunch when you’re craving something hearty, fresh, and flavorful. It’s high in plant-based protein, healthy fats, and fiber, making it both satisfying and keto-friendly.

Ingredients:

• 1 block tempeh, crumbled
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp soy sauce or coconut aminos
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/2 cup shredded lettuce
• 2 low-carb tortillas (almond flour or coconut flour)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Crumble the tempeh into small pieces and cook for 5-7 minutes, stirring frequently, until browned and crispy.
2. Stir in the soy sauce (or coconut aminos), smoked paprika, cumin, chili powder, salt, and pepper. Continue cooking for another 2-3 minutes until the tempeh is well-coated with the spices.
3. In a separate bowl, mash the avocado and season with a pinch of salt and pepper.
4. Warm the low-carb tortillas on the griddle for 1-2 minutes until they are pliable.
5. Assemble the tacos by spreading a layer of mashed avocado on each tortilla. Top with the seasoned tempeh, shredded lettuce, red onion, and cilantro.
6. Serve immediately with lime wedges for an extra burst of flavor.

These vegan tempeh and avocado griddle tacos are a flavorful and satisfying lunch option that’s both low-carb and nutrient-dense. The tempeh provides a hearty, protein-packed base, while the creamy avocado and fresh toppings balance the dish perfectly. With the smoky, spicy tempeh and crunchy veggies, these tacos are sure to become a go-to recipe for anyone following a keto or low-carb diet.

Vegan Coconut & Almond Flour Pancakes

These vegan coconut and almond flour pancakes are a delicious and keto-friendly twist on traditional pancakes. Made with coconut flour and almond flour, they are grain-free and low in carbs, making them perfect for those following a keto or low-carb diet. They are fluffy, slightly sweet, and perfect for a Friday brunch or lunch.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted (for cooking)

Instructions:

1. In a large bowl, whisk together coconut flour, almond flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mix together almond milk, maple syrup (if using), and vanilla extract.
3. Slowly combine the wet ingredients with the dry ingredients until you have a thick batter. If the batter is too thick, add more almond milk, a tablespoon at a time.
4. Heat a griddle over medium-low heat and grease with a small amount of coconut oil.
5. Pour about 2-3 tablespoons of batter onto the griddle for each pancake. Cook for 3-4 minutes on each side until golden brown and cooked through.
6. Serve with your favorite toppings, such as fresh berries, coconut yogurt, or a drizzle of sugar-free syrup.

These vegan coconut and almond flour pancakes are the perfect low-carb alternative to regular pancakes. They’re fluffy, satisfying, and can be enjoyed as a delicious lunch or brunch. Whether you top them with fresh fruit, coconut yogurt, or a drizzle of syrup, they provide a rich and comforting flavor without the carbs. This recipe is not only great for keto and low-carb diets but is also completely vegan, making it perfect for a wide range of dietary preferences. Enjoy these pancakes as a wholesome, guilt-free treat!

Vegan Chickpea & Avocado Lettuce Wraps

These vegan chickpea and avocado lettuce wraps are a fresh, low-carb option for a satisfying lunch. Packed with protein from the chickpeas, healthy fats from the avocado, and crisp freshness from the lettuce, these wraps are not only keto-friendly but also a great way to stay energized and nourished without the carbs. They’re quick to prepare and perfect for a light yet filling meal.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1/4 cup diced cucumber
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

Instructions:

1. In a bowl, mash the chickpeas and avocado together until creamy but still slightly chunky.
2. Add lemon juice, tahini, garlic powder, cumin, salt, and pepper to the mixture, stirring to combine.
3. Prepare your lettuce leaves by washing and patting them dry. These will serve as the wraps.
4. Spoon a generous amount of the chickpea and avocado mixture into the center of each lettuce leaf.
5. Top with diced cucumber, red onion, and chopped cilantro for added freshness and flavor.
6. Roll up the lettuce leaves like tacos or wraps and serve immediately.

These vegan chickpea and avocado lettuce wraps are a fantastic low-carb lunch that’s full of flavor and nutrients. The creamy avocado combined with chickpeas offers a protein-packed filling, while the fresh vegetables and lettuce wraps add a refreshing crunch. They’re perfect for anyone looking for a simple, quick, and healthy meal that won’t break their keto or low-carb routine.

Vegan Cauliflower and Tofu Scramble

A hearty, savory scramble made with cauliflower and tofu, this vegan cauliflower and tofu scramble is a low-carb, keto-friendly twist on traditional scrambled eggs. Packed with protein from the tofu and fiber from the cauliflower, this dish is both filling and satisfying. It’s perfect for a Friday lunch, especially if you’re craving a savory, comforting meal that’s healthy and light.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/2 cup cauliflower rice
• 1/4 cup chopped onions
• 1/4 cup chopped bell pepper
• 1/4 cup chopped spinach
• 1 tbsp nutritional yeast
• 1 tsp turmeric (for color)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)

Instructions:

1. Heat olive oil in a large pan or griddle over medium heat. Add the chopped onions and bell pepper and sauté for 3-4 minutes until softened.
2. Add the cauliflower rice and cook for another 2-3 minutes, stirring occasionally.
3. Add the crumbled tofu to the pan and stir in turmeric, garlic powder, nutritional yeast, salt, and pepper.
4. Continue cooking, stirring frequently, for 5-7 minutes until everything is well combined and the tofu is lightly browned.
5. Add the chopped spinach and cook for another 2 minutes until wilted.
6. Serve immediately, topped with fresh herbs or avocado slices if desired.

This vegan cauliflower and tofu scramble is a fantastic low-carb lunch option that’s both satisfying and nutrient-dense. The tofu offers a great source of plant-based protein, while the cauliflower adds fiber and a mild, neutral flavor. The turmeric gives the dish a beautiful golden color, and the nutritional yeast adds a cheesy flavor that’s hard to resist. It’s a perfect savory meal that keeps you full without adding unnecessary carbs.

Vegan Spaghetti Squash with Pesto

This vegan spaghetti squash with pesto is a healthy and refreshing low-carb lunch option. The spaghetti squash acts as a perfect noodle substitute, giving you the satisfaction of pasta without the carbs. Paired with a homemade, creamy pesto sauce, this dish is packed with flavor, healthy fats, and a touch of indulgence, making it the perfect keto-friendly meal for a Friday.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves face down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and can be easily shredded with a fork.
3. While the squash is roasting, prepare the pesto: In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until smooth.
4. Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the prepared pesto until well coated.
6. Serve immediately, garnished with cherry tomatoes if desired.

This vegan spaghetti squash with pesto is a flavorful, low-carb alternative to traditional pasta dishes. The spaghetti squash provides the perfect noodle-like texture, while the pesto sauce delivers a creamy, rich flavor without the need for dairy. It’s a refreshing and light meal that’s perfect for anyone on a keto or low-carb diet, offering a satisfying pasta experience with fewer carbs and more nutrients. Enjoy it as a delicious Friday lunch or a side dish for dinner!

Vegan Stuffed Bell Peppers with Cauliflower Rice

These vegan stuffed bell peppers with cauliflower rice are a nutritious and satisfying low-carb lunch option. The cauliflower rice acts as a perfect substitute for traditional rice, keeping the dish light and keto-friendly. Packed with a blend of veggies, herbs, and spices, this recipe is both flavorful and filling. The vibrant bell peppers add a touch of sweetness, while the stuffing provides a hearty, plant-based meal.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced onion
• 1/2 cup diced zucchini
• 1/4 cup chopped tomatoes
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. In a large pan, heat olive oil over medium heat. Add diced onion and zucchini, sautéing for 3-4 minutes until softened.
3. Stir in the cauliflower rice, tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Stuff the bell peppers with the cauliflower rice mixture, pressing it down gently to fill the peppers completely.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro and serve immediately.

These vegan stuffed bell peppers with cauliflower rice are a perfect low-carb, keto-friendly lunch. The combination of cauliflower rice and fresh vegetables creates a flavorful, hearty filling that pairs beautifully with the natural sweetness of the bell peppers. It’s a filling and nutritious dish that’s easy to prepare and packed with essential nutrients. Ideal for anyone looking to enjoy a healthy, low-carb meal on a busy Friday!

Vegan Tofu & Veggie Lettuce Wraps

These vegan tofu and veggie lettuce wraps are a perfect low-carb lunch that’s bursting with flavor and crunch. The tofu provides a great source of plant-based protein, while the fresh vegetables add a satisfying crunch. Wrapped in crisp lettuce leaves, these wraps are light yet filling, making them an ideal option for a keto or low-carb diet.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1/2 cup shredded carrots
• 1/2 cup diced bell pepper
• 1/4 cup diced cucumber
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat sesame oil in a pan over medium heat. Add crumbled tofu and cook for 5-7 minutes, stirring occasionally until golden brown and crispy.
2. Stir in soy sauce (or coconut aminos), grated ginger, rice vinegar, and sriracha (if using). Continue to cook for another 2-3 minutes until the tofu is well-coated with the sauce.
3. Remove the tofu from the pan and set aside.
4. In a large bowl, combine the shredded carrots, diced bell pepper, cucumber, and cilantro.
5. Spoon the tofu mixture into the center of each lettuce leaf, then top with the fresh veggie mixture.
6. Serve the wraps immediately, garnished with extra cilantro if desired.

These vegan tofu and veggie lettuce wraps are an excellent low-carb lunch that’s not only healthy but also incredibly satisfying. The tofu offers protein, while the fresh veggies add crunch and a burst of freshness. The combination of savory tofu and tangy rice vinegar gives the wraps a balanced, flavorful profile. Perfect for anyone following a keto or vegan diet, these wraps are simple to make and pack a punch in every bite.

Vegan Portobello Mushroom Steaks

These vegan portobello mushroom steaks are a hearty and flavorful low-carb meal that’s perfect for a Friday lunch. The meaty texture of the portobello mushrooms mimics the satisfaction of a steak, while the balsamic glaze gives them a rich, savory depth. This dish is both keto-friendly and packed with flavor, making it a great choice for a filling yet healthy lunch.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or griddle over medium heat.
2. In a small bowl, mix together balsamic vinegar, olive oil, rosemary, garlic powder, salt, and pepper to make the marinade.
3. Brush the portobello mushrooms with the marinade on both sides and let them sit for 5-10 minutes.
4. Grill or cook the mushrooms on the griddle for about 5-7 minutes on each side, or until they are tender and browned.
5. Once cooked, remove from heat and garnish with fresh parsley.
6. Serve immediately with a side salad or your favorite keto-friendly sides.

These vegan portobello mushroom steaks are a perfect low-carb alternative to traditional steak dishes. The rich balsamic glaze and savory seasonings bring out the natural umami flavors of the mushrooms, creating a dish that’s both satisfying and full of depth. They are easy to prepare, keto-friendly, and a great source of fiber and antioxidants. Serve them with a side of veggies or a fresh salad for a complete, nutritious meal!

Vegan Zucchini Noodles with Avocado Pesto

This vegan zucchini noodles with avocado pesto is a light, refreshing, and low-carb alternative to traditional pasta. The zucchini noodles serve as a perfect substitute for spaghetti, offering a fresh crunch that pairs wonderfully with the creamy, flavorful avocado pesto. This dish is rich in healthy fats, fiber, and plant-based nutrients, making it a perfect keto-friendly meal for lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a regular vegetable peeler to create long, thin strips of zucchini.
2. In a food processor, combine the avocado, basil, nutritional yeast, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. In a large mixing bowl, toss the zucchini noodles with the avocado pesto until fully coated.
4. Serve the noodles immediately, garnished with halved cherry tomatoes for a burst of color and extra freshness.

This vegan zucchini noodles with avocado pesto is a light yet satisfying dish that’s perfect for anyone on a low-carb or keto diet. The creamy avocado pesto adds richness to the fresh zucchini noodles, creating a guilt-free, flavorful meal. It’s simple to make, packed with healthy fats, and full of nutrients. Serve it as a solo dish or pair with other vegan sides for a complete meal that keeps you feeling light and energized.

Vegan Cauliflower and Chickpea Curry

this vegan cauliflower and chickpea curry is a comforting, flavorful, and low-carb dish that’s perfect for a Friday lunch. The combination of cauliflower and chickpeas in a rich, spiced curry sauce creates a hearty and filling meal that’s high in protein and fiber while being completely keto-friendly. This dish is easy to prepare and can be served with cauliflower rice or on its own for a satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can coconut milk (full-fat)
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
2. Stir in the curry powder, turmeric, cumin, chili powder (if using), salt, and pepper. Cook for another minute to toast the spices.
3. Add the cauliflower florets and chickpeas to the pan, stirring to coat them with the spices.
4. Pour in the coconut milk and tomato paste, then bring the mixture to a simmer. Cover and cook for 20-25 minutes, or until the cauliflower is tender.
5. Garnish with fresh cilantro and serve hot.

This vegan cauliflower and chickpea curry is a comforting and rich dish that’s perfect for a low-carb lunch. The cauliflower takes on the deep flavors of the curry spices, while the chickpeas provide a satisfying source of protein. The creamy coconut milk makes the curry rich and velvety, offering a filling and nourishing meal. Serve this curry on its own or with cauliflower rice for a complete and delicious keto-friendly dish.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a hearty and flavorful low-carb lunch that’s perfect for a Friday. The sweet potatoes add a natural sweetness and soft texture, while the black beans provide protein and fiber. Topped with avocado and fresh cilantro, these tacos are both satisfying and nutritious, making them a great option for a quick and healthy meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 6-8 small low-carb tortillas (almond flour or coconut flour)
• 1 ripe avocado, sliced
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with cumin, paprika, chili powder, salt, and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the black beans in a small pan over medium heat until warm.
3. Warm the low-carb tortillas on a griddle or in the oven for a few minutes until soft and pliable.
4. Assemble the tacos by placing a generous spoonful of roasted sweet potatoes and black beans onto each tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
5. Serve immediately and enjoy!

hese vegan sweet potato and black bean tacos are the perfect combination of flavors and textures. The sweet potatoes add a slight sweetness and soft bite, while the black beans provide protein and fiber. Topped with creamy avocado and fresh cilantro, these tacos are incredibly satisfying and perfect for anyone following a low-carb or keto diet. Whether you enjoy them for lunch or dinner, they’re sure to be a crowd-pleaser.’

Note: More recipes are coming soon