35+ Irresistible Friday Vegan Main Course Recipes for Every Craving

As the workweek winds down, Friday nights call for something special on the dinner table—something delicious, satisfying, and perhaps a little indulgent.

Whether you’re hosting a cozy dinner at home, planning a potluck with friends, or simply treating yourself after a long week, these 35+ vegan main course recipes are here to inspire.

Packed with flavor, nutrition, and creativity, these dishes cater to every taste preference while showcasing the best of plant-based cuisine.

From hearty pastas to vibrant curries, there’s a recipe here to make your Friday night unforgettable.

So, let’s dive into the world of delightful vegan mains that prove plant-based meals are anything but boring!

35+ Irresistible Friday Vegan Main Course Recipes for Every Craving

With these 35+ vegan main course recipes, your Fridays are about to become a celebration of flavor and nourishment.

Whether you’re a seasoned vegan or just exploring plant-based meals, these dishes promise to satisfy your cravings and impress your taste buds.

From comforting classics to globally inspired delights, the variety ensures there’s something for everyone.

Let your Fridays set the tone for a wonderful weekend, starting with these vibrant and delicious meals.

Try one tonight, and don’t forget to share your favorites with family and friends!

Zucchini Noodles with Creamy Avocado Pesto

This delightful vegan dish replaces traditional pasta with zucchini noodles for a low-carb alternative that is both nutritious and satisfying. The creamy avocado pesto sauce is rich in healthy fats, making it an excellent choice for a keto-friendly lunch. Easy to prepare and bursting with fresh flavors, this recipe is perfect for a light yet filling Friday meal.

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
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a blender, combine avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Serve immediately, garnished with cherry tomatoes if desired.

This Zucchini Noodles with Creamy Avocado Pesto recipe is not just a delicious keto-friendly lunch but also a visually appealing dish that’s perfect for a quick Friday meal. It’s fresh, flavorful, and packed with healthy fats to keep you energized throughout the day.

Cauliflower Steak with Tahini Herb Dressing

Cauliflower steak is a hearty, satisfying option for a vegan keto lunch. The tahini herb dressing adds a creamy, tangy flavor profile, elevating the humble cauliflower into a gourmet meal. This recipe is ideal for those seeking a wholesome, low-carb option that’s easy to prepare yet feels indulgent.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the tahini herb dressing:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup water (adjust for desired consistency)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the cauliflower into 1-inch thick “steaks.” Brush both sides with olive oil and season with smoked paprika, salt, and pepper.
3. Place the steaks on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
4. In a small bowl, whisk together tahini, lemon juice, garlic, parsley, water, salt, and pepper to create the dressing.
5. Drizzle the tahini herb dressing over the roasted cauliflower steaks before serving.

This Cauliflower Steak with Tahini Herb Dressing is a testament to how simple ingredients can create a flavorful, satisfying meal. It’s perfect for a keto-friendly Friday lunch that’s hearty enough to keep you full and energized for the rest of the day.

Stuffed Bell Peppers with Spiced Almond “Rice”

Stuffed bell peppers are a versatile and nutritious dish, and this vegan keto version swaps out traditional rice for a spiced almond mixture that mimics its texture. Bursting with vibrant flavors and colors, this recipe is a creative and satisfying way to end the week.

Ingredients:

• 4 medium bell peppers (any color)
• 1 cup almond flour
• 1/4 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix almond flour, walnuts, parsley, cumin, smoked paprika, olive oil, salt, and pepper to create the stuffing.
4. Fill each bell pepper with the almond mixture and place them in a baking dish.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is golden brown.

These Stuffed Bell Peppers with Spiced Almond “Rice” are a delicious, keto-friendly vegan lunch option that brings bold flavors and satisfying textures to your plate. Ideal for Fridays, this recipe is sure to impress with its creativity and nutritional value.

Spinach and Coconut Cream Curry

This Spinach and Coconut Cream Curry is a rich and flavorful vegan keto dish that’s both satisfying and nutrient-dense. The creamy coconut milk pairs beautifully with tender spinach and aromatic spices, making it a perfect main course for a cozy Friday lunch. With minimal

Ingredients:

• 4 cups fresh spinach
• 1 cup coconut cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• 2 tablespoons coconut oil
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent.
2. Add turmeric, cumin, and chili powder. Cook for 1-2 minutes to toast the spices.
3. Stir in the fresh spinach and cook until wilted.
4. Pour in the coconut cream, season with salt and pepper, and let simmer for 5-7 minutes.
5. Serve hot, garnished with fresh herbs if desired.

This Spinach and Coconut Cream Curry is an easy yet indulgent vegan keto meal that highlights the creamy texture of coconut cream and the vibrant flavor of fresh spinach. Perfect for a leisurely Friday lunch, it’s a comforting dish you’ll want to make again.

Portobello Mushroom Pizza

For a creative low-carb twist on pizza, these Portobello Mushroom Pizzas are the perfect vegan keto lunch. The meaty texture of the mushrooms acts as a sturdy base for your favorite toppings, while a nut-based cheese substitute adds a satisfying cheesy flavor. Easy to customize and quick to prepare, this dish is perfect for a casual Friday meal.

Ingredients:

• 4 large Portobello mushroom caps
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup almond ricotta or cashew cheese
• 1/4 cup sliced olives
• 1/4 cup diced bell peppers
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems. Brush them lightly with olive oil and season with salt and pepper.
3. Spread a thin layer of marinara sauce inside each mushroom cap.
4. Top with almond ricotta, olives, and bell peppers. Sprinkle with oregano.

These Portobello Mushroom Pizzas are a delicious and fun way to enjoy pizza flavors while staying low-carb. They’re perfect for a Friday lunch that’s both healthy and satisfying, leaving you full and happy without the carb crash.

Keto-Friendly Eggplant Lasagna

This Keto-Friendly Eggplant Lasagna layers tender eggplant slices with a creamy almond-based béchamel and rich marinara sauce for a vegan take on the classic Italian dish. Low in carbs and packed with flavor, it’s an excellent choice for a hearty Friday lunch that doesn’t compromise on taste.

Ingredients:

• 1 large eggplant, sliced lengthwise
• 1 cup marinara sauce (sugar-free)
• 1 cup almond milk
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil, season with salt and pepper, and roast on a baking sheet for 15 minutes until tender.
3. In a small saucepan, whisk almond milk, almond flour, nutritional yeast, garlic powder, salt, and pepper. Heat until thickened, stirring continuously.
4. In a baking dish, layer marinara sauce, roasted eggplant, and almond béchamel. Repeat layers until ingredients are used up, finishing with béchamel on top.
5. Bake for 20 minutes, until bubbling and golden.

This Keto-Friendly Eggplant Lasagna is a filling and satisfying vegan dish that’s ideal for a Friday lunch. With its creamy texture and rich flavors, it’s sure to become a favorite for anyone looking for a low-carb twist on a classic comfort food.

Creamy Broccoli and Spinach Soup

This Creamy Broccoli and Spinach Soup is a velvety, nutrient-rich dish that combines wholesome greens with the creaminess of coconut milk. Perfect for a keto lunch, it’s low-carb, filling, and packed with antioxidants. This easy-to-make soup is a warm, comforting meal for a Friday that feels both indulgent and healthy.

Ingredients:

• 2 cups broccoli florets
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in the spinach and cook until wilted.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, nutmeg, salt, and pepper. Simmer for another 5 minutes.
5. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

This Creamy Broccoli and Spinach Soup is a comforting keto-friendly option that’s perfect for a light yet satisfying Friday lunch. The combination of fresh greens and creamy coconut milk creates a rich, nourishing dish you’ll love.

Avocado and Walnut Salad Bowl

This Avocado and Walnut Salad Bowl is a fresh, vibrant keto-friendly lunch option. Packed with healthy fats from avocado and walnuts, it’s a low-carb dish that’s as satisfying as it is nourishing. The tangy lemon vinaigrette ties all the ingredients together for a refreshing Friday treat.

Ingredients:

• 2 cups mixed salad greens
• 1 ripe avocado, sliced
• 1/4 cup walnuts, chopped
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens in a bowl. Top with avocado slices, walnuts, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad. Toss gently to combine.
4. Serve immediately.

This Avocado and Walnut Salad Bowl is an effortless yet delicious vegan keto dish. With its fresh ingredients and healthy fats, it’s a perfect choice for a light Friday lunch that’s satisfying and energizing.

Stuffed Zucchini Boats with Almond Ricotta

Stuffed Zucchini Boats are a flavorful, keto-friendly vegan dish that’s both fun to make and eat. Loaded with a savory almond ricotta filling and fresh vegetables, this dish is low in carbs and high in flavor. It’s a perfect way to wrap up the week with a satisfying Friday lunch.

Ingredients:

• 2 medium zucchinis
• 1/2 cup almond ricotta
• 1/4 cup diced tomatoes
• 1/4 cup chopped spinach
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the centers to create boats. Brush with olive oil and season with salt and pepper.
3. In a bowl, mix almond ricotta, diced tomatoes, chopped spinach, Italian seasoning, salt, and pepper.
4. Spoon the filling into the zucchini boats. Place them on a baking sheet and bake for 20-25 minutes until tender.
5. Serve warm, garnished with fresh herbs if desired.

These Stuffed Zucchini Boats with Almond Ricotta are a fun and delicious vegan keto lunch that’s perfect for Fridays. They’re nutritious, easy to prepare, and packed with fresh flavors that will leave you feeling satisfied.

Thai-Inspired Coconut Cauliflower Rice

This Thai-Inspired Coconut Cauliflower Rice is a fragrant, low-carb dish bursting with tropical flavors. The creamy coconut milk pairs beautifully with riced cauliflower and aromatic spices, making it a keto-friendly vegan option. This quick and satisfying dish is perfect for a flavorful Friday lunch that feels like a mini-vacation on a plate.

Ingredients:

• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup coconut milk
• 1 tablespoon coconut oil
• 1 clove garlic, minced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili flakes (optional)
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Stir in turmeric and cauliflower rice. Cook for 5-7 minutes, stirring occasionally.
3. Pour in the coconut milk and season with salt, pepper, and chili flakes if using. Cook until the liquid is mostly absorbed.
4. Remove from heat and garnish with fresh cilantro before serving.

This Thai-Inspired Coconut Cauliflower Rice is a light yet satisfying vegan keto lunch. Its rich flavors and creamy texture make it an irresistible dish that’s easy to whip up on a busy Friday afternoon.

Keto Mushroom Stroganoff

This Keto Mushroom Stroganoff is a creamy, comforting dish that’s entirely vegan and keto-friendly. Made with hearty mushrooms and a rich almond cream sauce, it’s a luxurious yet simple option for lunch. With its satisfying flavors and low-carb ingredients, it’s perfect for a cozy Friday meal.

ngredients:

• 2 cups sliced mushrooms (button or cremini)
• 1 small onion, diced
• 1 clove garlic, minced
• 1/2 cup almond milk
• 1/4 cup coconut cream
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until softened.
2. Add mushrooms and cook until they release their moisture and become tender.
3. Stir in smoked paprika, Dijon mustard, almond milk, and coconut cream. Simmer for 5-7 minutes until thickened.
4. Season with salt and pepper. Serve warm, optionally over cauliflower rice or zucchini noodles.

This Keto Mushroom Stroganoff is an indulgent yet healthy vegan dish that will leave you full and satisfied. Perfect for Fridays, it’s a creamy, flavorful way to enjoy a low-carb meal.

Bell Pepper and Guacamole Wraps

These Bell Pepper and Guacamole Wraps are a fresh, crunchy, and flavorful vegan keto option for lunch. Using crisp bell peppers as the base, this recipe combines creamy guacamole with your favorite keto-friendly toppings. It’s a simple yet delicious meal that’s light and refreshing for a laid-back Friday afternoon.

Ingredients:

• 2 large bell peppers (any color), halved and seeded
• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 cup diced tomatoes
• 1/4 cup chopped red onion
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Instructions:

1. Mash the avocado in a bowl with lime juice, salt, and pepper to create guacamole.
2. Add diced tomatoes, red onion, and cilantro to the guacamole. Mix well.
3. Spoon the guacamole into the halved bell peppers.
4. Serve as-is, or top with additional keto-friendly garnishes like olives or sunflower seeds.

These Bell Pepper and Guacamole Wraps are a simple, no-cook keto-friendly dish that’s perfect for Fridays. They’re fresh, light, and packed with healthy fats, making them a quick and easy option for a satisfying vegan lunch.

Keto Avocado Cucumber Sushi Rolls

These Keto Avocado Cucumber Sushi Rolls are a creative, vegan twist on traditional sushi, using fresh cucumber slices instead of rice. Filled with creamy avocado, crisp veggies, and seasoned with sesame seeds, these rolls are low-carb, light, and delicious. They’re a refreshing option for a Friday lunch that’s healthy and fun to prepare.

Ingredients:

• 1 large cucumber
• 1 ripe avocado, sliced
• 1/4 cup julienned carrots
• 1/4 cup julienned bell peppers
• 1 tablespoon sesame seeds
• 1 tablespoon tamari or coconut aminos (for dipping)

Instructions:

1. Slice the cucumber lengthwise into thin strips using a mandoline or vegetable peeler.
2. Lay out cucumber slices on a flat surface and layer avocado slices, carrots, and bell peppers on top.
3. Roll each cucumber slice tightly and secure with a toothpick if needed.
4. Sprinkle with sesame seeds and serve with tamari or coconut aminos for dipping.

These Keto Avocado Cucumber Sushi Rolls are an elegant and refreshing vegan keto meal that’s perfect for Fridays. Their crunchy texture and creamy filling make for a light, satisfying dish that’s as fun to eat as it is to prepare.

Vegan Keto Shepherd’s Pie

This Vegan Keto Shepherd’s Pie is a hearty and comforting dish made with a savory vegetable filling and topped with creamy cauliflower mash. It’s a wholesome, low-carb option that’s perfect for a cozy Friday lunch. Packed with flavor and nutrients, it’s a satisfying main course that’s sure to impress.

Ingredients:
For the filling:

• 1 cup diced zucchini
• 1 cup diced mushrooms
• 1/2 cup chopped spinach
• 1/4 cup diced onion
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the topping:

• 2 cups cauliflower florets
• 2 tablespoons coconut cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam cauliflower florets until tender. Mash with coconut cream, olive oil, salt, and pepper until smooth.
3. Heat olive oil in a skillet and sauté onion, zucchini, mushrooms, and spinach with smoked paprika, salt, and pepper until cooked.
4. Transfer the filling to a baking dish. Spread the cauliflower mash evenly on top.
5. Bake for 20 minutes or until the top is slightly golden. Serve warm.

This Vegan Keto Shepherd’s Pie is a filling and flavorful dish that’s perfect for a Friday lunch. Its rich vegetable filling and creamy cauliflower topping create a comforting and satisfying meal that’s ideal for the end of the week.

Keto Kale and Pumpkin Seed Salad

This Keto Kale and Pumpkin Seed Salad is a nutrient-packed, low-carb dish featuring crisp kale, crunchy pumpkin seeds, and a zesty lemon-tahini dressing. It’s a simple yet flavorful vegan lunch that’s perfect for a light and refreshing Friday meal. Loaded with healthy fats and greens, this dish is both satisfying and energizing.

Ingredients:

• 2 cups chopped kale
• 1/4 cup roasted pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with olive oil for 2-3 minutes to soften it.
2. In a small bowl, whisk together lemon juice, tahini, Dijon mustard, salt, and pepper to create the dressing.
3. Toss the kale with the dressing until evenly coated.
4. Sprinkle roasted pumpkin seeds on top and serve.

This Keto Kale and Pumpkin Seed Salad is a simple yet satisfying vegan lunch that’s perfect for Fridays. Its vibrant flavors and nutrient-dense ingredients make it a refreshing and energizing meal, ideal for a healthy start to the weekend.

Note: More recipes are coming soon