45+ Delicious Friday Vegan Lunch Recipes for a Perfect Feast

As the weekend approaches, you may be looking for fresh, flavorful, and satisfying meal ideas to make your Fridays more exciting.

\Vegan lunches are not only packed with plant-based goodness but are also versatile and easy to prepare.

Whether you’re planning a simple salad, a hearty bowl, or a flavorful wrap, there’s a vegan lunch recipe for every palate.

In this blog post, we’ve gathered over 45 delicious vegan lunch ideas that will help you celebrate the end of the workweek.

These recipes will fuel your body, satisfy your taste buds, and set the tone for a relaxing, plant-powered weekend!

45+ Delicious Friday Vegan Lunch Recipes for a Perfect Feast

As you enter the weekend, it’s the perfect time to experiment with new vegan lunch recipes and nourish your body with wholesome ingredients.

With these 45+ ideas, you’ve got a variety of options to make every Friday deliciously different.

From fresh salads to satisfying bowls and creative sandwiches, these vegan dishes will leave you feeling energized and excited for the weekend ahead.

So go ahead, try a few new recipes, and enjoy your Friday meals to the fullest!

Zucchini Noodles with Avocado Pesto

This vibrant dish is a low-carb, keto-friendly lunch that combines the refreshing crunch of zucchini noodles with a creamy, nutrient-packed avocado pesto. It’s perfect for those looking for a light yet satisfying meal that doesn’t compromise on flavor. The richness of the avocado pesto complements the freshness of the zucchini, making this dish both refreshing and indulgent without the carbs.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste
• Pine nuts or walnuts for garnish (optional)

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler. Set aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, and garlic. Blend until smooth and creamy. Season with salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Garnish with pine nuts or walnuts if desired and serve immediately.

Zucchini noodles with avocado pesto make for an incredibly refreshing, keto-friendly lunch that’s both satisfying and nutrient-dense. The creamy avocado pesto provides healthy fats while keeping the dish light, making it a perfect option for anyone on a low-carb or keto diet. Plus, it’s quick to prepare, making it an excellent choice for a busy Friday lunch!

Cauliflower Rice Stir-Fry with Tofu

This low-carb stir-fry is a fantastic option for those following a keto or vegan diet. Packed with protein-rich tofu and fiber-filled cauliflower rice, it’s a colorful, filling meal that’s low in carbs but high in flavor. The vegetables add a nice crunch, and the savory seasonings make every bite an explosion of taste.

Ingredients

• 1 medium cauliflower, grated into rice-sized pieces
• 1 block firm tofu, drained and cubed
• 1/2 bell pepper, diced
• 1 small carrot, julienned
• 1/4 cup peas (fresh or frozen)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Heat a large pan or wok over medium heat and add sesame oil. Once hot, add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the pan and set aside.
2. In the same pan, add ginger and garlic, cooking until fragrant. Then, toss in the bell pepper, carrot, and peas. Stir-fry for 3-5 minutes, or until the vegetables are tender.
3. Add the cauliflower rice to the pan, stirring it in with the vegetables. Pour in the soy sauce and stir until well combined.
4. Return the tofu to the pan and toss everything together. Let the mixture cook for an additional 2-3 minutes to heat through.
5. Garnish with chopped green onions before serving.

Cauliflower rice stir-fry with tofu is the perfect low-carb, keto-friendly meal that’s packed with protein and vegetables. The cauliflower rice serves as a fantastic substitute for traditional rice, providing a great base for the crispy tofu and colorful veggies. The dish is filling yet light, and the soy sauce adds a savory depth that makes it irresistible. It’s a quick and satisfying lunch option for any Friday, whether you’re prepping for the weekend or just want a delicious, healthy meal.

Keto Vegan Lettuce Wraps with Tempeh and Avocado

These keto-friendly lettuce wraps are a delightful and crunchy alternative to traditional wraps, offering a great combination of flavors and textures. The tempeh provides a hearty protein base, while the creamy avocado adds richness and depth. With a few fresh ingredients and simple seasoning, these wraps are the perfect quick lunch that’s low in carbs and full of flavor.

Ingredients

• 1 block tempeh, crumbled
• 1 ripe avocado, sliced
• 1 cup mixed greens (spinach, arugula, etc.)
• 4 large Romaine lettuce leaves
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring frequently until it’s browned and crispy.
2. Add cumin, salt, and pepper to the tempeh, and mix well to combine. Drizzle with lime juice for an extra zing.
3. Lay the Romaine lettuce leaves flat on a plate. Layer them with a few tablespoons of tempeh, slices of avocado, and a handful of mixed greens.
4. Garnish with fresh cilantro and roll up the lettuce leaves to form wraps. Serve immediately.

Keto vegan lettuce wraps with tempeh and avocado are a perfect Friday lunch option for those craving something light but satisfying. These wraps are an excellent combination of protein, healthy fats, and refreshing veggies, all wrapped in crisp lettuce for a low-carb, keto-friendly meal. The tempeh adds a savory, hearty flavor, while the avocado provides creaminess, making each bite delicious. This meal is quick to prepare, nutritious, and ideal for anyone looking for a fresh and flavorful lunch.

Spaghetti Squash with Tomato Basil Sauce

This keto-friendly spaghetti squash dish is a delicious, low-carb alternative to traditional pasta. The spaghetti squash is roasted to perfection, then topped with a fresh and fragrant tomato basil sauce. The combination of the tender squash strands with the tangy tomato sauce makes for a satisfying meal that’s full of flavor and incredibly filling without the carbs.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups diced tomatoes (fresh or canned)
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional)
• Nutritional yeast or vegan parmesan, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
2. Roast in the oven for 30-40 minutes, or until the squash is tender and the strands easily separate with a fork.
3. While the squash is roasting, heat a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the diced tomatoes to the pan and bring to a simmer. Cook for 10-15 minutes until the sauce has thickened slightly. Stir in the chopped basil and balsamic vinegar, if using.
5. Once the squash is done, use a fork to scrape out the strands. Top with the tomato basil sauce and sprinkle with nutritional yeast or vegan parmesan, if desired.

Spaghetti squash with tomato basil sauce offers a delicious and healthy way to enjoy pasta without the carbs. This meal is full of fresh, vibrant flavors from the tangy tomato sauce and aromatic basil. The roasted squash acts as a perfect, light base, and the addition of nutritional yeast or vegan parmesan provides a cheesy, savory finish. It’s a satisfying and guilt-free way to enjoy a comforting, hearty dish on a Friday without derailing your low-carb or keto goals.

Cabbage Stir-Fry with Tempeh and Peanut Sauce

This cabbage stir-fry with tempeh and peanut sauce is a bold and flavorful keto-friendly meal that’s high in protein, fiber, and healthy fats. The combination of sautéed cabbage and crispy tempeh is enhanced by a rich and creamy peanut sauce, making it a perfect low-carb lunch option that’s as satisfying as it is delicious.

Ingredients

• 1/2 medium cabbage, shredded
• 1 block tempeh, cubed
• 2 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp peanut butter (natural, unsweetened)
• 1 tbsp lime juice
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/4 cup water
• Chili flakes (optional, for spice)
• Fresh cilantro for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook, stirring frequently, until it turns golden brown and crispy. Remove from the pan and set aside.
2. In the same pan, add the shredded cabbage and sauté for 3-4 minutes until it begins to soften but still retains some crunch.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, garlic, and water until smooth. If you like a spicy kick, add chili flakes to taste.
4. Add the tempeh back into the pan with the cabbage and pour the peanut sauce over the top. Stir well to coat everything evenly.
5. Cook for another 2-3 minutes to heat everything through. Garnish with fresh cilantro before serving.

This cabbage stir-fry with tempeh and peanut sauce is an incredibly satisfying dish that’s both filling and packed with flavors. The rich peanut sauce ties everything together, giving the dish a creamy and savory finish that pairs perfectly with the crunchy cabbage and crispy tempeh. It’s a nutrient-dense, low-carb option that provides a balanced mix of protein, healthy fats, and fiber. This dish is perfect for a quick, flavorful Friday lunch that’s both hearty and keto-friendly.

Roasted Broccoli and Cauliflower Salad with Tahini Dressing

This roasted broccoli and cauliflower salad with tahini dressing is a low-carb, vegan, and keto-friendly lunch option hat’s bursting with flavor. The roasted vegetables add a caramelized depth, while the creamy tahini dressing provides richness and a nutty contrast. It’s a wholesome, satisfying dish that’s both hearty and refreshing, making it a perfect choice for a Friday lunch.

Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp water (or more to adjust consistency)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the broccoli and cauliflower florets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
2. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are golden and tender.
3. While the veggies are roasting, whisk together the tahini, lemon juice, garlic powder, and water in a small bowl until smooth and creamy. Adjust water as needed to reach your desired dressing consistency.
4. Once the vegetables are roasted, place them in a large bowl and drizzle with the tahini dressing. Toss gently to coat.
5. Garnish with fresh parsley and serve immediately.

broccoli and cauliflower salad with tahini dressing is a simple yet incredibly flavorful meal. The caramelized roasted vegetables bring out natural sweetness, while the tahini dressing adds a creamy, nutty flavor that enhances the dish’s richness. This meal is packed with fiber, healthy fats, and antioxidants, making it a wholesome, keto-friendly lunch choice. It’s light yet filling, perfect for a quick Friday meal that’s full of nutrients and bursting with flavor.

Vegan Cauliflower Pizza Crust with Pesto and Veggies

This cauliflower pizza crust is a fantastic low-carb, keto-friendly alternative to traditional pizza crusts. Made from cauliflower rice, it’s light yet crispy and forms the perfect base for a vibrant pesto and fresh veggies. The combination of creamy pesto and roasted vegetables makes each bite flavorful and satisfying, all while staying true to a keto-friendly and vegan diet.

Ingredients

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1/4 cup ground flaxseed
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell peppers, thinly sliced
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Steam the cauliflower rice for 5-7 minutes or until softened. Once done, squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
3. In a large bowl, combine the cauliflower rice, ground flaxseed, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix well until it forms a dough-like consistency.
4. Transfer the dough to the prepared baking sheet and press it into a round or rectangular shape. Brush with olive oil and bake for 15-20 minutes, or until the crust is golden and crispy.
5. Remove the crust from the oven and spread the pesto evenly on top. Add the cherry tomatoes and bell peppers as toppings, then return the pizza to the oven for another 5-7 minutes, or until the veggies are tender.
6. Garnish with fresh basil leaves before serving.

This vegan cauliflower pizza crust with pesto and veggies is an amazing low-carb pizza alternative that doesn’t sacrifice on taste. The crispy, flavorful cauliflower crust serves as the perfect base, and the creamy pesto and roasted vegetables bring everything together. This dish is a delightful, guilt-free way to enjoy pizza while staying within keto-friendly and vegan guidelines. It’s a delicious Friday lunch or dinner that’s both satisfying and nutrient-rich.

Avocado and Cucumber Salad with Lemon Dressing

This light and refreshing avocado and cucumber salad with lemon dressing is the perfect low-carb, keto-friendly option for a Friday lunch. The creamy avocado pairs wonderfully with the crisp, refreshing cucumber, while the tangy lemon dressing adds a zesty punch. It’s a quick and nutritious meal that’s packed with healthy fats and fiber, making it ideal for those following a keto or vegan lifestyle.

Ingredients

• 1 ripe avocado, diced
• 1 large cucumber, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh dill or parsley for garnish

Instructions

1. In a large bowl, combine the diced avocado and sliced cucumber.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Drizzle the lemon dressing over the avocado and cucumber mixture and gently toss to combine.
4. Garnish with fresh dill or parsley for a burst of color and extra flavor.

The avocado and cucumber salad with lemon dressing is a light, keto-friendly option that’s packed with flavor. The creamy avocado provides healthy fats, while the cucumber adds a refreshing crunch. The zesty lemon dressing ties everything together and enhances the freshness of the ingredients. This salad is easy to prepare and makes for a perfect Friday lunch that’s both satisfying and full of nutrients.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a hearty and flavorful low-carb lunch option that’s both filling and nutritious. The quinoa and black beans offer plant-based protein, while the bell peppers provide a delicious, crunchy base. With a bit of seasoning and a drizzle of avocado, this meal is perfect for a keto or vegan diet and will keep you energized throughout the day.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 avocado, sliced (for garnish)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing up.
2. In a bowl, mix the cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper until well combined.
3. Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to pack them in.
4. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
5. Remove from the oven and top with sliced avocado and fresh cilantro before serving.

Vegan stuffed bell peppers with quinoa and black beans are a perfect low-carb, nutrient-packed lunch option. The quinoa and black beans provide a solid protein foundation, while the bell peppers add sweetness and crunch. Topping the peppers with creamy avocado and fresh cilantro brings extra flavor and richness to the dish. This meal is not only keto-friendly and vegan but also versatile and incredibly satisfying, making it a great choice for a Friday lunch or dinner.

Keto Vegan Mushroom and Spinach Stir-Fry

This keto-friendly mushroom and spinach stir-fry is a simple yet flavorful dish that’s perfect for a quick, low-carb lunch. The combination of earthy mushrooms, vibrant spinach, and a savory sauce creates a satisfying meal full of nutrients. With its rich flavor and light texture, this dish is ideal for a vegan, keto lifestyle and can be prepared in under 20 minutes.

Ingredients

• 2 cups mushrooms, sliced
• 2 cups spinach, fresh
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• 1 tsp lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender.
3. Add the spinach and soy sauce to the skillet, stirring to combine. Cook for another 2-3 minutes until the spinach wilts down.
4. Stir in the nutritional yeast (if using) and lemon juice, and season with salt and pepper to taste.
5. Garnish with fresh parsley and serve immediately.

This keto vegan mushroom and spinach stir-fry is a quick, easy, and satisfying meal. The mushrooms provide an earthy depth of flavor, while the spinach offers a burst of freshness. The soy sauce and lemon juice bring everything together with a savory, tangy finish. This dish is not only low in carbs but also packed with nutrients, making it a great option for anyone looking for a light and flavorful Friday lunch.

Vegan Zucchini Fritters with Tahini Sauce

crispy vegan zucchini fritters are a delicious, low-carb lunch that’s perfect for anyone on a keto or vegan diet. The zucchini is combined with chickpea flour to create a crunchy, golden-brown exterior, while the tahini sauce adds a creamy, nutty finish. These fritters are easy to prepare, packed with flavor, and perfect for a light yet filling meal.

Ingredients

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to adjust sauce consistency)

Instructions

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the zucchini, chickpea flour, garlic powder, onion powder, salt, and pepper. Mix until well combined, and the mixture forms a dough-like consistency.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the pan and flatten them gently to form fritters. Cook for 3-4 minutes on each side, until golden brown and crispy.
4. While the fritters cook, whisk together tahini, lemon juice, and water to make the sauce. Adjust the water for the desired consistency.
5. Once the fritters are done, serve them warm with the tahini sauce drizzled on top.

Vegan zucchini fritters with tahini sauce are a perfect low-carb lunch option that’s both flavorful and satisfying. The crispy fritters are light yet filling, while the tahini sauce adds a rich, creamy element to the dish. It’s a great choice for anyone looking for a quick, healthy, and delicious meal. These fritters are packed with nutrients, making them a fantastic keto-friendly and vegan lunch to enjoy on a Friday.

Vegan Lettuce Wraps with Spicy Tempeh and Avocado

These vegan lettuce wraps with spicy tempeh and avocado are a bold, low-carb lunch that combines crunchy lettuce with savory tempeh and creamy avocado. The tempeh is seasoned with a spicy blend of ingredients, providing a kick of flavor, while the avocado offers a smooth, cooling contrast. These wraps are not only delicious but also quick to prepare and full of healthy fats and protein.

Ingredients

• 1 block tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra spice)
• Salt and pepper, to taste
• 1 avocado, sliced
• 4 large Romaine lettuce leaves
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring frequently, until it becomes crispy and golden brown.
2. Add the soy sauce, smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper to the tempeh. Stir to combine and cook for an additional 2-3 minutes.
3. Wash and prepare the Romaine lettuce leaves by cutting off the tough ends.
4. To assemble, place a few spoonfuls of the spicy tempeh in the center of each lettuce leaf, then top with avocado slices and a sprinkle of fresh cilantro.
5. Serve immediately as wraps.

Vegan lettuce wraps with spicy tempeh and avocado are a quick, delicious, and filling low-carb meal. The tempeh provides a hearty, spicy base, while the creamy avocado cools things down with its rich texture. Wrapped in fresh Romaine lettuce, these wraps are light yet satisfying, making them an excellent choice for anyone on a keto or vegan diet. It’s a flavorful, nutrient-packed option that’s perfect for a refreshing Friday lunch.

Keto Vegan Avocado Cucumber Sushi Rolls

These keto-friendly vegan avocado cucumber sushi rolls are a fresh and light lunch option that is bursting with flavor. Instead of traditional rice, the rolls are made using thin cucumber slices, which keep the dish low-carb. The creamy avocado adds richness, and the fresh flavors of cucumber and sesame seeds bring the sushi to life. These rolls are quick to prepare, making them a perfect choice for a Friday lunch or appetizer.

Ingredients

• 1 cucumber, thinly sliced into long strips
• 1 ripe avocado, sliced
• 1 small carrot, julienned
• 1 tbsp sesame seeds
• 1/4 cup coconut aminos (or soy sauce for a non-keto version)
• 1 tbsp rice vinegar (optional)
• 1 tsp sesame oil
• 1/2 tsp ginger powder (optional)

Instructions

1. Begin by preparing the cucumber: Slice it into long, thin strips using a mandoline or a sharp knife. You’ll need around 8-10 strips.
2. Lay out the cucumber strips on a clean, flat surface, overlapping slightly to create a base.
3. Place avocado slices and julienned carrots at one end of the cucumber strips.
4. Carefully roll the cucumber around the avocado and carrot to form sushi rolls, securing them with a small dab of coconut aminos to help them stick.
5. Drizzle with a bit of sesame oil and sprinkle with sesame seeds and ginger powder for added flavor.
6. Serve with coconut aminos or soy sauce for dipping.

These keto vegan avocado cucumber sushi rolls are the perfect low-carb, refreshing meal. The crisp cucumber provides a light yet satisfying texture, while the avocado adds a rich creaminess. The sesame seeds bring a subtle crunch, and the coconut aminos offer a savory finish. This sushi alternative is easy to make, full of fresh flavors, and an excellent choice for a quick, keto-friendly, and vegan lunch.

Vegan Cauliflower Fried Rice

Vegan cauliflower fried rice is a low-carb, keto-friendly alternative to traditional fried rice. The cauliflower rice provides a perfect base that absorbs the savory flavors of the soy sauce, garlic, and ginger. With the addition of colorful veggies and a touch of sesame oil, this dish is not only nutritious but also a quick and satisfying lunch that will keep you feeling full without the carbs.

Ingredients

• 1 small cauliflower, grated or processed into rice-sized pieces
• 1 tbsp sesame oil
• 1/2 cup frozen peas and carrots (or fresh veggies of your choice)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp grated ginger
• Salt and pepper, to taste
• Green onions for garnish (optional)

Instructions

1. Grate or pulse the cauliflower florets in a food processor to create rice-sized pieces.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the diced onion and sauté for 2-3 minutes until soft.
3. Add the garlic and ginger, and sauté for another minute until fragrant.
4. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
5. Stir in the frozen peas and carrots, soy sauce, and season with salt and pepper. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with green onions and serve immediately.

Recipe Conclusion
Vegan cauliflower fried rice is a fantastic low-carb, keto-friendly dish that’s packed with vegetables and savory flavors. The cauliflower rice offers a light, yet hearty alternative to traditional rice, and the combination of sesame oil, soy sauce, and ginger makes for a satisfying dish. It’s easy to make, full of nutrients, and makes for a perfect Friday lunch or dinner when you’re craving something healthy and flavorful.

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15. Vegan Greek Salad with Tofu Feta

Recipe Summary
This vegan Greek salad with tofu feta is a refreshing, light, and low-carb dish that’s perfect for a Friday lunch. The crisp cucumbers, juicy tomatoes, and tangy olives come together with a creamy tofu feta, making this salad both satisfying and full of flavor. It’s keto-friendly, nutrient-dense, and bursting with Mediterranean-inspired flavors.

Ingredients

• 1 cucumber, diced
• 2 medium tomatoes, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 1/2 cup tofu, crumbled (for feta)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the diced cucumber, tomatoes, olives, and red onion.
2. In a small bowl, mix the crumbled tofu with olive oil, lemon juice, apple cider vinegar, dried oregano, salt, and pepper. Stir until the tofu is coated and resembles the texture of crumbled feta.
3. Add the tofu feta to the salad and toss everything together gently.
4. Serve chilled or at room temperature for the best flavor.

This vegan Greek salad with tofu feta is a wonderful, refreshing lunch option that combines crisp vegetables, savory olives, and creamy tofu feta for a flavorful and filling meal. The tofu provides a great plant-based alternative to traditional feta, while the lemon and olive oil dressing adds a zesty and tangy finish. It’s a low-carb, keto-friendly dish that’s perfect for a light yet satisfying Friday lunch or dinner.]

Note: More recipes are coming soon