35+ Delicious Friday Vegan High-Protein Recipes for Start to Your Weekend

As we navigate through our busy lives, finding healthy, delicious, and satisfying meals that fit into our dietary preferences can sometimes feel like a challenge.

For those who are vegans, it can be especially tricky to get enough protein while still keeping meals exciting and flavorful.

This is where high-protein vegan recipes come in, offering a perfect solution for vegans looking to fuel their bodies without compromising on taste or nutrition.

Whether you’re winding down from a hectic week or prepping for the busy weekend ahead, these 35+ Friday vegan high-protein recipes will not only keep you energized but also satisfy your cravings with simple, wholesome ingredients.

From hearty plant-based bowls to protein-packed snacks, we’ve got a variety of recipes that will make your Friday dinner an absolute delight!

35+ Delicious Friday Vegan High-Protein Recipes for Start to Your Weekend

Eating a vegan diet doesn’t have to mean sacrificing protein or flavor, especially when there are so many amazing high-protein vegan recipes to explore.

Whether you’re a seasoned vegan or just starting to embrace plant-based meals, these 35+ recipes are sure to keep you satisfied and nourished.

With a blend of hearty, flavorful meals and easy-to-make snacks, your Friday dinners and weekend meals just became a whole lot more exciting.

So why wait?

Try these recipes and kickstart your journey to a healthier, more delicious plant-based lifestyle today!

Spicy Chickpea and Avocado Salad

This spicy chickpea and avocado salad is a refreshing yet hearty dish, perfect for a high-protein, low-carb lunch. Packed with protein from chickpeas and healthy fats from avocado, this salad is not only satisfying but also full of vibrant flavors from spices like cumin and chili powder.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium-sized bowl, combine the chickpeas, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, cumin, chili powder, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

This spicy chickpea and avocado salad is a great choice for those on a keto diet, offering a balance of protein, fiber, and healthy fats. It’s quick to make, requires minimal cooking, and can be customized to your preferences with different veggies or spices. It’s also an excellent meal prep option, as it stores well in the fridge for up to two days.

Tofu and Spinach Stir-Fry

This tofu and spinach stir-fry is a deliciously protein-packed, low-carb dish that’s perfect for lunch. With the addition of nutrient-dense spinach, this stir-fry provides a solid boost of protein and fiber, making it a filling and satisfying option for a keto-friendly meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes.
2. Add the minced garlic and grated ginger to the skillet and cook for another minute, stirring constantly.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Stir in the soy sauce, rice vinegar, red pepper flakes, and cook for another 2 minutes until everything is well combined.
5. Garnish with sesame seeds and fresh cilantro before serving.

This tofu and spinach stir-fry is a delicious, nutrient-rich meal that’s perfect for anyone looking for a plant-based, high-protein lunch. It’s loaded with flavor from the soy sauce and sesame oil, and the addition of fresh spinach makes it a healthy, keto-friendly choice. The tofu offers a great protein source, while the ginger and garlic provide added health benefits. This dish is perfect for a quick lunch or dinner and can be served with cauliflower rice for a fuller meal.

Vegan Cauliflower Rice Stir-Fry with Tempeh

This vegan cauliflower rice stir-fry with tempeh is a fantastic low-carb, high-protein dish that’s perfect for a Friday lunch. It combines the hearty texture of tempeh with the lightness of cauliflower rice, creating a satisfying and nutrient-packed meal. With a medley of vegetables and an aromatic sauce, this dish is both filling and flavorful.

Ingredients:

• 1 block tempeh, crumbled
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste (optional, for heat)
• 1 tablespoon green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Heat olive oil in a large pan or skillet over medium heat. Add the crumbled tempeh and cook for about 5-7 minutes until it becomes crispy.
2. Add the onion, bell pepper, zucchini, and garlic to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the cauliflower rice and cook for 2-3 minutes until it softens.
4. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and chili paste (if using). Pour the sauce over the stir-fry and toss to coat evenly.
5. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. Garnish with green onions and sesame seeds before serving.

This cauliflower rice stir-fry with tempeh is a perfect example of a high-protein, low-carb vegan lunch that’s full of flavor and texture. The tempeh provides a substantial protein boost, while the cauliflower rice serves as a lighter, keto-friendly alternative to traditional grains. The combination of fresh vegetables, sesame oil, and soy sauce creates a savory, satisfying meal that will keep you energized throughout the day. It’s also customizable, so feel free to swap in your favorite veggies or add some extra spice to suit your taste.

Zucchini Noodles with Peanut Tempeh

These zucchini noodles paired with peanut tempeh offer a high-protein, low-carb lunch option that’s both satisfying and packed with flavor. The spiralized zucchini mimics pasta while remaining keto-friendly, and the tempeh adds a hearty, protein-rich component. The peanut sauce ties everything together, giving this dish a creamy, savory finish that you’ll crave.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 block tempeh, crumbled
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sriracha (optional)
• 1 tablespoon lime juice
• 1/4 cup water (for sauce)
• 1 tablespoon chopped cilantro (for garnish)
• Crushed peanuts (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the crumbled tempeh and cook until golden brown and crispy, about 7-8 minutes.
2. While the tempeh cooks, spiralize the zucchinis into noodles using a spiralizer.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha (if using), and water to make the sauce.
4. Once the tempeh is cooked, add the zucchini noodles to the skillet and cook for another 2-3 minutes, just until slightly softened.
5. Pour the peanut sauce over the noodles and tempeh, stirring to coat everything evenly.
6. Garnish with chopped cilantro and crushed peanuts before serving.

This zucchini noodle dish with peanut tempeh is a delicious and healthy lunch option that fits perfectly into a low-carb, high-protein diet. The tempeh gives a satisfying texture while the peanut sauce adds a rich and creamy flavor. Zucchini noodles are a great way to enjoy a “pasta-like” dish without the carbs, making it ideal for a keto lifestyle. The quick cook time makes it a great option for busy days when you need a flavorful and filling meal that won’t weigh you down.

Cauliflower and Lentil Stew

This hearty cauliflower and lentil stew is a warming, high-protein dish that’s both vegan and low-carb. With cauliflower serving as the base vegetable, paired with protein-rich lentils and a medley of spices, this stew is flavorful, filling, and perfect for a Friday lunch. It’s simple to make and offers a great balance of fiber and protein.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 cup dried green lentils, rinsed
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon coriander
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, cooking for about 5-7 minutes until softened.
2. Add the cumin, turmeric, and coriander, cooking for an additional minute to bloom the spices.
3. Stir in the cauliflower florets, lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 30-35 minutes, or until the lentils and cauliflower are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve hot.

This cauliflower and lentil stew is the ultimate low-carb, high-protein comfort food. The lentils provide a solid protein boost, while cauliflower keeps it keto-friendly and low in carbs. The blend of spices adds a rich, savory flavor to the stew, making it a perfect choice for a warming lunch on cooler days. This dish is not only nutritious and filling but also easy to make in large batches for meal prep. Enjoy it as a main course or pair it with a side salad for a complete meal.

Mushroom and Tempeh Lettuce Wraps

These mushroom and tempeh lettuce wraps are a delightful, protein-packed option that’s both low-carb and satisfying. The tempeh gives the wraps a hearty texture, while the mushrooms add a savory umami flavor. Wrapped in crisp lettuce leaves, these make for an easy and delicious lunch.

Ingredients:

• 1 block tempeh, crumbled
• 1 cup mushrooms, diced (preferably shiitake or button)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon ground ginger
• 1 tablespoon green onions, chopped (for garnish)
• 12 large lettuce leaves (e.g., butter lettuce or iceberg)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the crumbled tempeh and cook until browned and crispy, about 5-7 minutes.
2. Add the mushrooms and garlic to the skillet, cooking for an additional 3-4 minutes until the mushrooms release their moisture and become tender.
3. Stir in the soy sauce, hoisin sauce, rice vinegar, and ground ginger. Cook for another 2 minutes, allowing the sauce to thicken and coat the tempeh and mushrooms.
4. Spoon the mushroom and tempeh mixture into the center of each lettuce leaf.
5. Garnish with chopped green onions and serve.

These mushroom and tempeh lettuce wraps are an excellent, low-carb lunch choice for anyone looking for a protein-packed meal. The tempeh provides a solid source of plant-based protein, while the mushrooms offer a delicious savory flavor that’s enhanced by the Asian-inspired sauce. The lettuce wraps keep the dish light and refreshing, making it ideal for a keto-friendly meal. They’re also customizable – you can add extra veggies or adjust the seasonings to your taste. These wraps are a fun, portable lunch option that will keep you energized throughout the day.

Vegan Cauliflower and Broccoli Power Bowl

This Vegan Cauliflower and Broccoli Power Bowl is a nourishing and filling dish, perfect for a high-protein, low-carb lunch. Packed with fiber, protein, and essential vitamins, it features roasted cauliflower and broccoli, complemented by a rich tahini dressing. The combination of vegetables and tahini provides a creamy texture and robust flavor while keeping the carbs low and the protein high.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup cooked quinoa (optional, for extra protein)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon water (to thin out the dressing)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cauliflower and broccoli florets with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly golden.
2. While the vegetables are roasting, whisk together the tahini, lemon juice, maple syrup, cumin, smoked paprika, and water in a small bowl until smooth.
3. Once the vegetables are done, remove them from the oven and set them aside to cool slightly.
4. In a bowl, combine the roasted cauliflower and broccoli with the cooked quinoa (if using). Drizzle the tahini dressing over the top and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

This Vegan Cauliflower and Broccoli Power Bowl is a nutrient-packed, low-carb meal that offers a satisfying balance of protein, fiber, and healthy fats. The roasted cauliflower and broccoli provide a hearty base, while the tahini dressing adds creaminess and flavor. With the option to include quinoa, it can be a more filling meal while still being keto-friendly. This dish is perfect for meal prep and can be enjoyed throughout the week, offering both versatility and nutrition in every bite.

Spicy Vegan Tempeh and Avocado Wrap

This spicy vegan tempeh and avocado wrap is a perfect low-carb, high-protein lunch option. The tempeh provides a satisfying crunch and protein boost, while the avocado adds creaminess and healthy fats. A spicy dressing made with sriracha and lime ties the ingredients together, making each bite bursting with flavor.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1 ripe avocado, sliced
• 2 large collard green leaves (or low-carb tortillas)
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sriracha
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat sesame oil over medium heat. Add the sliced tempeh and cook until golden and crispy, about 6-8 minutes.
2. In a small bowl, mix together the soy sauce, sriracha, lime juice, and rice vinegar to make the spicy dressing.
3. Once the tempeh is cooked, toss it in the spicy dressing and cook for another 2-3 minutes to coat it evenly.
4. Lay the collard green leaves flat on a clean surface. Place a few slices of avocado, shredded carrots, cucumber, and the spicy tempeh strips onto each leaf.
5. Roll up the collard greens like a wrap, folding in the sides as you go.
6. Slice and serve immediately.

The Spicy Vegan Tempeh and Avocado Wrap is an exciting and flavorful option for a low-carb, high-protein lunch. Tempeh is an excellent source of plant-based protein, while avocado provides healthy fats and creaminess. The spicy dressing adds a bold kick, and the fresh vegetables offer crunch and nutrients. This wrap is also perfect for those following a keto diet or looking for a light, energizing lunch that’s both tasty and satisfying. It’s simple to prepare, easy to customize, and ideal for a quick meal on the go.

Creamy Vegan Mushroom Soup

This creamy vegan mushroom soup is a rich and comforting dish, perfect for a low-carb, high-protein lunch. The earthy mushrooms provide a hearty texture, while the coconut milk adds a creamy consistency. With a combination of herbs and spices, this soup is a deliciously filling option that’s both soothing and satisfying.

Ingredients:

• 2 cups sliced mushrooms (button or cremini)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 tablespoon nutritional yeast (optional, for added creaminess)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 5 minutes until softened.
2. Add the sliced mushrooms and cook for 7-8 minutes, until they release their moisture and become tender.
3. Pour in the vegetable broth, coconut milk, thyme, rosemary, and nutritional yeast (if using). Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup to your desired consistency, or blend in batches in a regular blender.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This creamy vegan mushroom soup is an indulgent yet healthy choice for a low-carb, high-protein lunch. The combination of mushrooms and coconut milk creates a rich, velvety texture, while the herbs infuse the soup with deep, aromatic flavors. It’s the perfect comfort food for a cold day, and it’s both satisfying and keto-friendly. The soup can be made ahead and stored in the fridge for a quick and easy lunch during the week. It’s also versatile, and you can add more vegetables or protein to customize it to your liking.

Vegan Tempeh and Cucumber Salad

This Vegan Tempeh and Cucumber Salad is a refreshing, protein-packed dish with a crisp, tangy flavor. Tempeh provides a rich source of plant-based protein while cucumber adds a refreshing crunch. A light sesame dressing ties everything together, making this salad an ideal low-carb, high-protein lunch for those looking to stay energized throughout the day.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1 large cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon chopped cilantro
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the tempeh slices and cook until golden brown and crispy, about 6-8 minutes.
2. In a large bowl, combine the sliced cucumber, red onion, and cooked tempeh.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame seeds, and a pinch of salt and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with chopped cilantro and serve immediately.

This Vegan Tempeh and Cucumber Salad is the perfect choice for a quick, refreshing, and protein-rich lunch. The tempeh adds a hearty texture and protein, while the cucumber provides a light, crisp bite. The sesame dressing is simple yet flavorful, making this salad both delicious and satisfying without adding unnecessary carbs. It’s an excellent option for meal prep, as it can be made ahead and stored in the fridge for up to 2 days.

Spaghetti Squash with Vegan Pesto and Tofu

Spaghetti squash with vegan pesto and tofu is a savory, protein-packed low-carb meal that provides a satisfying, pasta-like experience without the carbs. The roasted spaghetti squash mimics the texture of noodles, while the vegan pesto adds rich flavor, and the tofu contributes plant-based protein. This dish is light yet filling, perfect for a Friday lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, cubed
• 1/4 cup vegan pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon nutritional yeast (optional)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place the halves cut-side down on a baking sheet.
2. Roast the squash for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 8 minutes.
4. Once the squash is roasted, use a fork to scrape out the strands of spaghetti squash into a bowl.
5. Toss the spaghetti squash strands with the vegan pesto and cooked tofu until evenly coated.
6. Garnish with nutritional yeast (if using) and fresh basil leaves before serving.

This Spaghetti Squash with Vegan Pesto and Tofu is a perfect low-carb, high-protein alternative to traditional pasta dishes. The spaghetti squash offers a light, noodle-like texture while keeping the carbs low, and the tofu provides a satisfying protein boost. The creamy vegan pesto adds depth and flavor, making this dish both tasty and filling. It’s an ideal meal for a keto lunch and can be easily customized by adding your favorite veggies or nuts for extra crunch and nutrients.

Vegan Tempeh and Kale Stir-Fry

This Vegan Tempeh and Kale Stir-Fry is a quick and flavorful meal that’s high in protein and low in carbs. The tempeh offers a solid protein source, while the kale provides a nutrient-dense, leafy green base. Tossed in a savory soy sauce and garlic mixture, this stir-fry is both delicious and satisfying, making it perfect for a healthy, low-carb lunch.

Ingredients:

• 1 block tempeh, crumbled
• 3 cups kale, chopped
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 1/2 teaspoon chili flakes (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the crumbled tempeh and cook until browned and crispy, about 6-8 minutes.
2. Add the minced garlic and grated ginger to the pan and cook for an additional minute.
3. Stir in the chopped kale and cook for 3-4 minutes until it wilts.
4. Add the soy sauce, rice vinegar, and chili flakes (if using). Cook for another 2 minutes, stirring to coat the tempeh and kale evenly with the sauce.
5. Sprinkle sesame seeds on top and garnish with chopped green onions before serving.

The Vegan Tempeh and Kale Stir-Fry is a quick, nutrient-dense meal that’s perfect for a high-protein, low-carb lunch. Tempeh offers a satisfying protein punch, while kale provides essential vitamins and minerals. The sesame oil and soy sauce create a savory base, and the optional chili flakes add a spicy kick. This stir-fry is a great option for meal prepping and can be easily customized with your favorite vegetables or seasonings. It’s a well-balanced, energizing dish that fits perfectly into a keto-friendly diet.

Avocado and Chickpea Salad

This Avocado and Chickpea Salad is a fresh, nutrient-packed dish that combines creamy avocado with protein-rich chickpeas, making it a perfect low-carb, high-protein lunch option. The salad is tossed in a tangy lemon dressing, making it both satisfying and refreshing. It’s simple to make, easy to pack for lunch, and ideal for those following a keto or plant-based diet.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the chickpea and avocado mixture, and toss gently to combine.
4. Garnish with fresh parsley or cilantro before serving.

This Avocado and Chickpea Salad is a vibrant, satisfying dish that’s low in carbs but packed with protein and healthy fats. The creamy avocado pairs beautifully with the crunchy chickpeas and fresh vegetables, while the lemon dressing adds a zesty touch. It’s a quick, easy, and nutritious lunch that can be customized with additional herbs or veggies for extra flavor. It’s perfect for meal prep and can be enjoyed as a standalone meal or paired with your favorite low-carb side.

Vegan Cauliflower Rice Stir-Fry with Tempeh

This Vegan Cauliflower Rice Stir-Fry with Tempeh is a delicious, low-carb alternative to traditional fried rice. The cauliflower rice provides a light base that’s high in fiber and low in carbs, while the tempeh adds a hearty, protein-packed component. The dish is flavored with a savory soy sauce and vegetable mix, making it a filling and flavorful lunch option.

Ingredients:

• 1 small head cauliflower, grated or processed into rice-sized pieces
• 1 block tempeh, crumbled
• 1/2 cup mixed vegetables (e.g., bell peppers, peas, carrots)
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the crumbled tempeh and cook until browned and crispy, about 5-7 minutes.
2. Add the garlic and mixed vegetables to the skillet, cooking for 3-4 minutes until the vegetables are tender.
3. Stir in the cauliflower rice, soy sauce, and rice vinegar. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower rice is tender and heated through.
4. Season with salt and pepper to taste.
5. Sprinkle with sesame seeds and garnish with green onions before serving.

This Vegan Cauliflower Rice Stir-Fry with Tempeh is a nutritious, low-carb dish that provides a satisfying amount of protein while being light on carbs. The cauliflower rice mimics traditional fried rice but with fewer calories, and the tempeh gives it a satisfying, meaty texture. The dish is quick to prepare, making it a perfect option for busy days when you want something flavorful and filling without compromising on your low-carb goals. It’s a great meal to add to your meal prep rotation for an easy, healthy lunch throughout the week.

Vegan Broccoli and Tofu Curry

This Vegan Broccoli and Tofu Curry is a comforting, protein-packed dish that is both low in carbs and full of flavor. The tofu absorbs the rich curry spices, while the broccoli adds crunch and texture. Served in a creamy coconut milk sauce, this dish is perfect for a hearty, filling lunch that satisfies both your taste buds and your nutritional needs.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 8-10 minutes. Remove the tofu from the skillet and set aside.
2. In the same skillet, add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the curry powder, turmeric, and cumin, cooking for an additional minute to release the spices’ flavors.
4. Add the coconut milk, soy sauce, and grated ginger. Bring to a simmer, then add the broccoli florets. Cook for 5-7 minutes until the broccoli is tender.
5. Return the tofu to the skillet and stir to combine. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

The Vegan Broccoli and Tofu Curry is a comforting and rich meal that’s both low-carb and high in protein. The tofu soaks up the curry spices and creates a satisfying texture, while the broccoli adds a healthy crunch. The creamy coconut milk sauce ties everything together, making this dish both creamy and aromatic. It’s a great option for meal prep, as the flavors only improve as they sit. Enjoy it as a standalone dish or pair it with a side of cauliflower rice for]

Note: More recipes are coming soon