25+ Delicious Friday Vegan Low Carb Recipes for a Healthy Weekend

Fridays are the perfect time to unwind after a long week, and what better way to kick off the weekend than with a delicious, healthy, and satisfying meal?

For those looking to stick to their health goals without compromising on taste, vegan low-carb recipes are the way to go.

These dishes not only offer a nutritious start to your weekend but also provide a fresh, vibrant variety of flavors that will keep you full and energized.

Whether you’re winding down from a hectic week or hosting friends for a cozy night in, these 25+ Friday vegan low-carb recipes are your ultimate go-to guide.

From savory zucchini noodles to hearty cauliflower curries, you’ll find a recipe for every craving while keeping things light and wholesome.

25+ Delicious Friday Vegan Low Carb Recipes for a Healthy Weekend

Adopting a vegan low-carb lifestyle doesn’t mean sacrificing flavor or variety—especially on a Friday night.

With these 25+ recipes, you can enjoy a diverse range of dishes that are both satisfying and good for your body.

Whether you’re looking for something comforting like a cauliflower fried rice or a refreshing avocado salad, there’s something for every taste and dietary preference.

These recipes are not just for Friday night; they can be enjoyed throughout the week to maintain a healthy, balanced diet.

So, embrace the weekend with these easy, quick, and flavorful vegan low-carb recipes, and let them fuel your adventures into a fresh new week.

Zucchini Noodle Stir-Fry with Tofu

A vibrant and healthy zucchini noodle stir-fry that’s packed with flavors and low in carbs. This dish features tender zucchini noodles, crispy tofu, and a savory sauce made from coconut aminos and sesame oil. It’s a quick, wholesome meal perfect for Friday nights.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add broccoli and bell pepper, cooking for 3-4 minutes until slightly tender.
4. Toss in zucchini noodles and coconut aminos. Stir well and cook for 2-3 minutes.
5. Return the tofu to the skillet and mix everything together. Season with salt and pepper to taste.
6. Sprinkle with sesame seeds before serving.

This zucchini noodle stir-fry is a wonderful way to enjoy a satisfying meal without loading up on carbs. The tofu adds protein, and the coconut aminos create a slightly sweet yet savory flavor that ties the dish together beautifully.

Cauliflower Rice and Avocado Bowl

A creamy and nutritious bowl that pairs cauliflower rice with fresh avocado and a zesty lime dressing. It’s a simple, refreshing recipe that’s light yet filling, ideal for a relaxing Friday evening.

Ingredients:

• 1 medium cauliflower head, riced
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender. Season with salt, pepper, and garlic powder.
2. In a small bowl, whisk together lime juice, remaining olive oil, and chili flakes.
3. Assemble the bowl by layering spinach, cauliflower rice, and sliced avocado. Add cherry tomatoes on top.
4. Drizzle the lime dressing over the bowl.

This cauliflower rice and avocado bowl is a perfect balance of flavors and textures. The tangy lime dressing complements the creamy avocado, while the cauliflower rice makes it a satisfying base. It’s a low-carb option that doesn’t compromise on taste.

Vegan Portobello Mushroom Tacos

These tacos are made with juicy portobello mushrooms as a hearty filling, served with a crisp lettuce wrap instead of traditional tortillas. They’re flavorful, satisfying, and completely low-carb.

Ingredients:

• 4 large portobello mushrooms, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 8 large lettuce leaves (romaine or butter lettuce)
• 1 avocado, mashed
• ½ cup salsa
• ¼ cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add sliced portobello mushrooms and season with smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Cook for 8-10 minutes until tender and browned.
2. Wash and dry lettuce leaves. Use them as taco shells.
3. Assemble the tacos by spreading mashed avocado on each lettuce leaf, adding the cooked mushrooms, and topping with salsa and cilantro.

These portobello mushroom tacos offer a satisfying and flavorful twist on taco night. The smoky mushrooms pair perfectly with the creamy avocado and fresh salsa, while the lettuce wraps keep it all light and carb-free.

Vegan Cauliflower Steak with Chimichurri Sauce

This cauliflower steak is roasted to golden perfection and served with a vibrant, herby chimichurri sauce. It’s an exciting, low-carb option that is full of flavor and perfect for a vegan dinner.

Ingredients:

• 1 large cauliflower head, cut into thick steaks
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup fresh parsley, chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon red chili flakes
• 1 tablespoon fresh oregano, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower steaks on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with paprika, garlic powder, salt, and pepper.
3. Roast the cauliflower steaks for 25-30 minutes, flipping halfway through until golden brown and tender.
4. While the cauliflower is roasting, prepare the chimichurri sauce by mixing parsley, red wine vinegar, 2 tablespoons olive oil, garlic, chili flakes, and oregano in a bowl. Stir until well combined.
5. Once the cauliflower is done, drizzle with the chimichurri sauce before serving.

The cauliflower steak with chimichurri sauce is a bold and satisfying low-carb dish. The smoky cauliflower pairs wonderfully with the fresh, tangy chimichurri, creating a delightful contrast in flavors that will satisfy even non-vegans.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are filled with a savory mix of quinoa, black beans, corn, and spices, all packed inside a tender bell pepper. It’s a filling, low-carb meal that’s perfect for a Friday dinner.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add quinoa, black beans, and corn. Stir in cumin, chili powder, salt, and pepper. Cook for 5 minutes until heated through.
3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling inside.
4. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes to slightly brown the tops.
5. Garnish with fresh cilantro before serving.

These stuffed bell peppers are not only delicious but also packed with plant-based protein and fiber. The combination of quinoa and black beans makes them both satisfying and nutritious, while the bell peppers add a natural sweetness to the dish.

Vegan Eggplant Parmesan

A lighter, low-carb version of the classic eggplant parmesan, this recipe replaces breadcrumbs with ground almonds and is baked instead of fried. It’s a deliciously comforting dish, full of flavor and easy to prepare.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• ½ cup fresh basil, chopped
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, pressing gently to coat both sides.
4. Place the coated eggplant slices on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Once baked, layer the eggplant slices in a baking dish, spoon marinara sauce over each layer, and sprinkle with fresh basil.
6. Bake for an additional 10 minutes until heated through.

This vegan eggplant parmesan offers all the flavors of the classic dish but in a lighter, low-carb format. The almond flour coating provides a satisfying crunch, while the marinara sauce and fresh basil bring a refreshing burst of flavor.

Vegan Tempeh Lettuce Wraps

These vegan tempeh lettuce wraps are a quick and satisfying meal made with crispy tempeh, fresh vegetables, and a savory soy-based sauce, all wrapped in crisp lettuce leaves. A perfect low-carb, high-protein option for a flavorful Friday night.

Ingredients:

• 1 block tempeh, crumbled
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon ginger, grated
• 1 garlic clove, minced
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 8 large lettuce leaves (butter or romaine lettuce)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes until golden and crispy.
2. Add soy sauce, rice vinegar, sesame oil, ginger, and garlic. Stir to combine and cook for another 2-3 minutes until the tempeh absorbs the flavors.
3. Prepare the lettuce wraps by laying out the lettuce leaves and filling each with tempeh, carrot, cucumber, and avocado.
4. Serve with additional soy sauce or a drizzle of sesame oil if desired.

These tempeh lettuce wraps are a delicious and nutritious low-carb meal that’s packed with plant-based protein and fresh vegetables. The savory tempeh and crisp vegetables make for a perfect bite-sized meal that’s satisfying and light.

Vegan Cauliflower and Chickpea Curry

This vegan cauliflower and chickpea curry is a comforting, flavorful dish that is rich in spices but light on carbs. The tender cauliflower and protein-packed chickpeas are cooked in a fragrant, coconut milk-based curry sauce, making it a perfect low-carb dinner option.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
2. Add garlic and ginger and cook for an additional 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, and cumin, cooking for 1 minute to bloom the spices.
4. Add cauliflower florets, chickpeas, and coconut milk to the pot. Stir well and bring to a simmer.
5. Cover and cook for 20-25 minutes, until the cauliflower is tender. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This cauliflower and chickpea curry is a great way to enjoy a low-carb, plant-based dish that’s full of flavor and texture. The creamy coconut milk combined with aromatic spices creates a rich and comforting sauce, making it a perfect Friday night meal.

Vegan Avocado and Cucumber Salad

A refreshing, light salad that combines creamy avocado with crisp cucumber and a tangy dressing. This simple, low-carb recipe is perfect for a quick and healthy meal or as a side dish.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large bowl, combine the diced avocados, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with fresh cilantro before serving.

This avocado and cucumber salad is a quick and easy dish that’s full of healthy fats and refreshing vegetables. The creamy avocado complements the cool cucumber, while the lime dressing adds a tangy kick. It’s perfect for a light, low-carb meal on a Friday night.

Vegan Spaghetti Squash with Pesto

This vegan spaghetti squash with pesto is a low-carb alternative to traditional pasta, featuring a flavorful pesto sauce that’s packed with basil, garlic, and olive oil. It’s a simple yet satisfying dish that makes for a delicious Friday night meal.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Lemon juice (optional, for added brightness)

Instructions:

1. Preheat the 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 cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, make the pesto by blending basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper in a food processor until smooth.
5. Once the squash is done, scrape the flesh with a fork to create spaghetti-like strands.
6. Toss the spaghetti squash strands with the pesto and drizzle with lemon juice if desired.

This spaghetti squash with pesto is a great way to enjoy a low-carb, flavorful meal. The spaghetti squash provides a light, noodle-like base, while the vibrant pesto adds richness and depth, making it a satisfying and healthy dinner option.

Vegan Zucchini Fritters

These crispy vegan zucchini fritters are packed with flavor and make a great low-carb snack or side dish. Made with grated zucchini, chickpea flour, and fresh herbs, these fritters are perfect for a quick and healthy Friday night meal.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped for garnish

Instructions:

1. Grate the zucchinis and place them in a clean towel or cheesecloth to squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, chickpea flour, nutritional yeast, garlic powder, oregano, salt, and pepper. Mix until a dough-like consistency forms.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture and flatten them into patties in the skillet. Cook for 3-4 minutes per side, until golden and crispy.
5. Remove from the skillet and garnish with fresh parsley before serving.

These zucchini fritters are crispy on the outside and tender on the inside, offering a perfect low-carb snack or meal. The combination of chickpea flour and zucchini makes them light yet filling, while the fresh herbs provide a burst of flavor.

Vegan Cauliflower Fried Rice

This cauliflower fried rice is a healthy, low-carb alternative to traditional fried rice. The cauliflower rice is stir-fried with vegetables and soy sauce, creating a savory and satisfying dish that’s perfect for a quick vegan meal.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup mixed vegetables (carrots, peas, bell pepper)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 teaspoons sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower or pulse in a food processor until it resembles rice.
2. Heat sesame oil in a large pan over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Add the mixed vegetables and cook for another 3-4 minutes until tender.
4. Stir in the cauliflower rice, soy sauce, rice vinegar, and sesame seeds. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
5. Season with salt and pepper to taste and garnish with green onions before serving.

This cauliflower fried rice is a flavorful, low-carb dish that feels indulgent but is packed with nutrients. The cauliflower rice absorbs the savory soy sauce and the sesame oil adds richness, while the vegetables provide crunch and color. It’s a quick, satisfying meal perfect for a busy Friday night.

Vegan Zucchini Noodles with Avocado Pesto

A refreshing, low-carb take on pasta, these zucchini noodles are paired with a creamy, avocado-based pesto. This dish is rich in healthy fats, fiber, and flavor, making it a perfect vegan meal that’s light yet satisfying.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved for garnish (optional)

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. Set aside.
2. In a food processor, combine avocado, basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Garnish with cherry tomatoes if desired and serve immediately.

This zucchini noodle dish with avocado pesto is a vibrant, low-carb meal full of creamy richness from the avocado and fresh flavors from the basil. The zucchini noodles provide a light, noodle-like texture while the pesto offers a creamy and satisfying topping. It’s a perfect choice for a Friday night dinner.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a tasty, low-carb alternative to traditional tacos. The roasted sweet potatoes and hearty black beans are combined with fresh toppings and wrapped in a lettuce leaf for a low-carb twist.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 large lettuce leaves (butter or romaine lettuce)
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the sweet potatoes are roasting, heat the black beans in a small pan over medium heat until warm.
4. Once the sweet potatoes are done, assemble the tacos by placing a few spoonfuls of sweet potatoes and black beans onto each lettuce leaf.
5. Top with avocado, red onion, cilantro, and a squeeze of lime before serving.

These sweet potato and black bean tacos are a flavorful, low-carb meal that’s both filling and nutritious. The roasted sweet potatoes provide a natural sweetness, which pairs beautifully with the savory black beans and fresh toppings. The lettuce wrap is a great low-carb substitute for tortillas, making this meal even lighter.

Vegan Chickpea Salad with Tahini Dressing

This vegan chickpea salad is packed with protein and fiber, making it a perfect light yet satisfying meal. The creamy tahini dressing adds richness and depth to the crunchy veggies and chickpeas, making this salad a flavorful and healthy option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
3. Pour the tahini dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for 30 minutes for a chilled version.

This vegan chickpea salad with tahini dressing is a light, refreshing dish that’s perfect for a low-carb, protein-packed meal. The creamy tahini dressing elevates the crisp vegetables and hearty chickpeas, while the fresh parsley adds a burst of flavor. It’s a great option for a quick and healthy Friday dinner.

Note: More recipes​ are coming soon!