35+ Irresistible Friday Vegan Keto Recipes to Satisfy Your Weekday Cravings

Fridays are the perfect time to wind down, treat yourself, and celebrate the start of the weekend.

But staying committed to a vegan and keto lifestyle doesn’t mean sacrificing flavor or excitement in your meals.

Whether you’re looking to indulge in comforting classics, explore bold flavors, or whip up something quick after a busy workweek, this collection of 35+ Friday vegan keto recipes has you covered.

From satisfying appetizers and hearty mains to delectable desserts, these recipes combine low-carb ingredients with plant-based goodness to keep you on track while delighting your taste buds.

35+ Irresistible Friday Vegan Keto Recipes to Satisfy Your Weekday Cravings

With this diverse collection of 35+ Friday vegan keto recipes, you can turn your end-of-week meals into a celebration of health and flavor.

Each recipe is crafted to balance your dietary goals with the satisfaction of a hearty, delicious meal.

Whether you’re hosting friends, enjoying a cozy evening at home, or meal prepping for the weekend, these dishes will inspire and energize you.

So grab your ingredients, get cooking, and let your Friday night be a testament to how satisfying vegan keto cuisine can truly be!

Zucchini Noodles with Avocado Pesto

This dish combines the lightness of zucchini noodles with a creamy, flavorful avocado pesto. Perfect for a satisfying and refreshing low-carb lunch, it’s rich in healthy fats and plant-based nutrients, making it ideal for your vegan keto journey.

Ingredients:

• 2 medium zucchinis (spiralized)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Spiralize the zucchinis into noodle-like strands. Set aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve immediately, garnished with extra basil or nutritional yeast if desired.

This dish is a refreshing and creamy meal that satisfies both your keto and vegan cravings. It’s quick to prepare and packed with flavor, making it an excellent choice for a Friday lunch that leaves you energized.

Coconut Cream Mushroom Soup

Warm, creamy, and comforting, this coconut cream mushroom soup is a delightful vegan keto option. Its rich, earthy flavors pair perfectly with the silky texture of coconut milk, offering a luxurious lunch experience without breaking your diet.

Ingredients:

• 2 cups mixed mushrooms (sliced)
• 1 cup full-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 clove garlic (minced)
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pot over medium heat. Add garlic and sauté until fragrant.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Stir in the thyme, smoked paprika, salt, and pepper.
4. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the coconut milk and heat through without boiling.
6. Serve hot, garnished with fresh thyme or a drizzle of olive oil.

This hearty soup is a perfect way to warm up on a chilly Friday. The blend of mushrooms and coconut creates a creamy, flavorful dish that keeps you satisfied and on track with your keto goals.

Cauliflower and Spinach Stir-Fry

This quick and nutritious cauliflower and spinach stir-fry is a fantastic option for a low-carb lunch. Packed with fiber and essential nutrients, it’s a wholesome, vegan-friendly recipe that fits seamlessly into your keto diet.

Ingredients:

• 2 cups cauliflower florets
• 2 cups fresh spinach
• 2 tablespoons coconut oil
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the cauliflower florets and cook until they begin to soften and brown slightly.
3. Stir in turmeric, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes.
4. Add the spinach and stir until wilted.
5. Drizzle with lemon juice before serving.

This stir-fry is a flavorful and satisfying dish that’s easy to prepare and rich in antioxidants. Its simplicity and nutrient-packed ingredients make it an excellent choice for a balanced vegan keto lunch. Enjoy the vibrant flavors and health benefits to kick off your weekend right!

Stuffed Avocado with Walnut “Meat”

This stuffed avocado dish combines creamy avocado with a savory walnut “meat” filling, delivering a satisfying and nutrient-dense vegan keto lunch. Packed with healthy fats and plant-based protein, this recipe is quick to prepare and full of flavor.

Ingredients:

• 2 ripe avocados
• 1 cup walnuts (soaked for 2 hours, drained)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Halve the avocados and remove the pits. Scoop out a bit of the flesh to make room for the filling.
2. In a food processor, combine the walnuts, olive oil, smoked paprika, chili powder, cumin, lemon juice, salt, and pepper. Pulse until the mixture resembles ground meat.
3. Spoon the walnut mixture into the avocado halves.
4. Serve immediately as is, or pair with a simple green salad.

This stuffed avocado dish is a delicious and creative way to enjoy a nutrient-packed vegan keto lunch. It’s a perfect balance of creamy and savory, leaving you satisfied without compromising your dietary goals.

Keto Cauliflower Fried Rice

This vegan cauliflower fried rice is a low-carb twist on the classic takeout favorite. Loaded with fresh veggies and bursting with umami flavors, it’s a quick and easy lunch option that keeps you full and energized for the day.

Ingredients:

• 2 cups cauliflower rice
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/4 cup chopped green onions
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 clove garlic (minced)
• 1/2 teaspoon ground ginger
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger and sauté until fragrant.
2. Add the cauliflower rice and cook for 3-4 minutes, stirring occasionally.
3. Toss in the bell peppers, zucchini, and green onions, and sauté for another 3-5 minutes.
4. Stir in the coconut aminos, salt, and pepper, mixing well.
5. Serve hot, garnished with additional green onions or sesame seeds if desired.

This cauliflower fried rice is a flavorful, low-carb alternative to traditional fried rice. It’s easy to customize with your favorite vegetables and spices, making it a versatile go-to recipe for a quick, healthy vegan keto lunch.

Creamy Spinach and Artichoke Dip Bowl

This creamy spinach and artichoke dip, served as a main dish, is a rich and decadent vegan keto lunch. With healthy fats from coconut cream and the goodness of fresh spinach and artichokes, this recipe is both indulgent and nourishing.

Ingredients:

• 2 cups fresh spinach (chopped)
• 1 cup artichoke hearts (chopped)
• 1/2 cup full-fat coconut cream
• 2 tablespoons nutritional yeast
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Stir in the spinach and cook until wilted.
3. Add the artichoke hearts, coconut cream, nutritional yeast, onion powder, salt, and pepper. Mix well and cook for 3-5 minutes until creamy and heated through.

This creamy spinach and artichoke dip bowl is a luxurious lunch option for your vegan keto plan. It’s packed with flavor, simple to make, and perfect for satisfying your cravings while staying low-carb.

Cucumber Rolls with Creamy Cashew Filling

Light, refreshing, and delightfully creamy, these cucumber rolls are filled with a rich cashew-based spread that’s bursting with flavor. Perfect as a vegan keto lunch, they are both beautiful and satisfying, delivering a nutrient-dense meal that’s easy to prepare.

Ingredients:

• 2 large cucumbers
• 1/2 cup cashews (soaked for 2-3 hours, drained)
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Use a vegetable peeler to create long, thin strips of cucumber. Set aside.
2. In a blender, combine the soaked cashews, lemon juice, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Spread a thin layer of the cashew filling onto each cucumber strip.
4. Roll up the cucumber strips and secure with a toothpick if needed. Garnish with fresh herbs.
5. Serve chilled for a refreshing and elegant lunch.

These cucumber rolls are a fantastic way to enjoy a light yet satisfying meal. Their refreshing crunch combined with the creamy cashew filling makes them perfect for a midday keto boost.

Thai-Inspired Peanut Zoodles

Bring the exotic flavors of Thai cuisine to your vegan keto menu with this peanut zoodles recipe. Made with zucchini noodles and a rich, nutty sauce, this dish is both low-carb and deliciously satisfying.

Ingredients:

• 2 medium zucchinis (spiralized)
• 1/4 cup peanut butter (unsweetened)
• 1 tablespoon coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon lime juice
• 1/2 teaspoon ginger powder
• 1/4 teaspoon chili flakes
• Salt to taste
• Crushed peanuts and fresh cilantro for garnish

Instructions:

1. In a small bowl, whisk together the peanut butter, coconut aminos, sesame oil, lime juice, ginger powder, chili flakes, and salt. Add a little water if needed to reach a creamy consistency.
2. Toss the zucchini noodles with the peanut sauce until well coated.
3. Serve immediately, garnished with crushed peanuts and fresh cilantro.

This Thai-inspired peanut zoodles recipe offers a delightful balance of creamy, tangy, and spicy flavors. It’s a satisfying vegan keto lunch that’s as nutritious as it is flavorful.

Keto-Friendly Vegan Buddha Bowl

This vibrant Buddha bowl combines a variety of low-carb, nutrient-packed ingredients for a balanced vegan keto lunch. With a mix of textures and flavors, it’s a customizable and visually appealing meal that keeps you fueled all day.

Ingredients:

• 1 cup cauliflower rice
• 1/2 cup avocado (diced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup roasted pumpkin seeds
• 1/4 cup coconut yogurt (unsweetened)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice by lightly sautéing it in olive oil over medium heat until tender. Season with salt and pepper.
2. In a bowl, layer the cauliflower rice as the base. Arrange the avocado, cherry tomatoes, and pumpkin seeds on top.
3. Drizzle with lemon juice and olive oil. Add a dollop of coconut yogurt for creaminess.
4. Serve immediately, or pack it for a healthy and convenient lunch on the go.

This vegan keto Buddha bowl is a feast for both the eyes and the palate. With its nutrient-rich ingredients and satisfying flavors, it’s an excellent choice for a wholesome Friday lunch that supports your dietary goals.

Avocado Seaweed Wraps

These avocado seaweed wraps are a quick and easy vegan keto lunch option packed with healthy fats and a burst of umami flavor. Perfect for a light yet satisfying meal, they’re great for on-the-go or as a creative alternative to traditional wraps.

Ingredients:

• 4 sheets of nori (seaweed)
• 1 ripe avocado (sliced)
• 1/2 cup cucumber (julienned)
• 1/2 cup shredded carrots (optional for higher-carb days)
• 1/4 cup alfalfa sprouts
• 2 tablespoons tahini
• 1 teaspoon coconut aminos
• 1 teaspoon lime juice

Instructions:

1. Lay a sheet of nori shiny side down.
2. Spread a thin layer of tahini over the nori, leaving a small border at the edges.
3. Place avocado slices, cucumber, carrots (if using), and sprouts in a line near the edge closest to you.
4. Drizzle with coconut aminos and lime juice.
5. Roll tightly into a wrap and slice in half if desired. Repeat with the remaining sheets.
6. Serve immediately or wrap tightly for a portable lunch.

These avocado seaweed wraps are light yet nutrient-dense, offering a satisfying combination of creaminess and crunch. Their simplicity makes them a go-to option for a busy day, helping you stay on track with your vegan keto diet.

Spaghetti Squash with Garlic Cream Sauce

Spaghetti squash is a low-carb hero in this creamy and flavorful garlic sauce recipe. Combined with coconut cream and nutritional yeast, this dish is rich, satisfying, and perfectly tailored for a vegan keto lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup full-fat coconut cream
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Bake for 35-40 minutes or until tender.
2. Use a fork to scrape out the squash into noodle-like strands. Set aside.
3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
4. Add the coconut cream, nutritional yeast, oregano, salt, and pepper. Stir well and cook for 2-3 minutes.
5. Toss the spaghetti squash strands with the sauce until well coated.
6. Serve hot, garnished with fresh parsley.

This spaghetti squash recipe delivers the comforting texture of pasta without the carbs. The creamy garlic sauce adds a rich, indulgent flavor, making this a perfect vegan keto lunch for a cozy Friday afternoon.

Vegan Keto Lettuce Tacos

These lettuce tacos are a low-carb, high-flavor meal that’s perfect for a quick and healthy vegan keto lunch. With a hearty walnut filling and fresh toppings, they are a fun and customizable dish that’s bursting with taste and nutrition.

Ingredients:

• 6 large lettuce leaves (romaine or butter lettuce)
• 1 cup walnuts (soaked and finely chopped)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro
• 1/2 avocado (diced)
• 1 teaspoon lime juice

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the walnuts, chili powder, cumin, smoked paprika, and garlic powder. Cook for 3-5 minutes, stirring occasionally.
2. Lay out the lettuce leaves and spoon the walnut mixture onto each.
3. Top with diced tomatoes, red onion, avocado, and fresh cilantro. Drizzle with lime juice.
4. Serve immediately as a handheld taco or plated with a fork.

These lettuce tacos are an easy, customizable, and flavorful vegan keto lunch option. The crunchy lettuce pairs perfectly with the savory walnut filling and fresh toppings, making every bite a satisfying low-carb delight.

Vegan Keto Coconut Curry Cauliflower

This coconut curry cauliflower is a flavorful and creamy vegan keto dish perfect for a satisfying lunch. Packed with bold spices and rich coconut milk, it’s a hearty and warming meal that’s low in carbs and full of healthy fats.

Ingredients:

• 2 cups cauliflower florets
• 1 cup full-fat coconut milk
• 1 tablespoon coconut oil
• 1 clove garlic (minced)
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Add the cauliflower florets and cook until they begin to soften and brown slightly.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper. Mix well.
4. Pour in the coconut milk and simmer for 10 minutes, or until the cauliflower is tender.
5. Serve hot, garnished with fresh cilantro.

This coconut curry cauliflower is a delicious and aromatic dish that’s perfect for a vegan keto lunch. The creamy sauce and fragrant spices make it a comforting and satisfying meal that’s easy to prepare.

Zucchini Boats with Spinach and Cashew Cheese

These zucchini boats are a fun and creative way to enjoy a vegan keto lunch. Stuffed with a creamy spinach and cashew cheese mixture, they’re packed with nutrients and low in carbs, making them a perfect midday meal.

Ingredients:

• 2 medium zucchinis (halved lengthwise and scooped out)
• 1/2 cup spinach (chopped)
• 1/4 cup cashew cheese (store-bought or homemade)
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted.
3. Mix the spinach with the cashew cheese, salt, and pepper.
4. Fill the zucchini halves with the spinach mixture and sprinkle with nutritional yeast if desired.
5. Place the zucchini boats on a baking sheet and bake for 15-20 minutes, or until the zucchinis are tender.
6. Serve warm as a delightful and satisfying lunch.

These zucchini boats are as nutritious as they are delicious. The creamy spinach filling is rich in flavor, and the dish as a whole is an easy-to-make vegan keto meal that’s perfect for any day of the week.

Eggplant Bacon BLT Wraps

This vegan twist on a BLT features smoky, crispy eggplant bacon wrapped in crisp lettuce leaves. Perfectly low-carb and high in flavor, it’s an innovative and satisfying vegan keto lunch.

Ingredients:

• 1 medium eggplant (sliced thinly)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon liquid smoke
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 large lettuce leaves (for wrapping)
• 1/2 avocado (sliced)
• 1/2 cup diced tomatoes
• Vegan mayonnaise (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix olive oil, smoked paprika, liquid smoke, garlic powder, salt, and pepper. Coat the eggplant slices in the mixture.
3. Arrange the eggplant slices on the baking sheet and bake for 20 minutes, flipping halfway, until crispy.
4. Lay out lettuce leaves and spread with a thin layer of vegan mayonnaise if desired.
5. Add avocado slices, diced tomatoes, and the eggplant bacon. Roll into wraps.
6. Serve immediately for a smoky, crunchy vegan keto meal.

These eggplant bacon BLT wraps are a creative and flavorful way to enjoy the classic BLT experience while staying vegan and keto. The smoky eggplant bacon brings a bold taste that pairs perfectly with the fresh veggies, creating a satisfying and healthy lunch.

Note: More recipes are coming soon