45+ Irresistible Friday Vegan Main Dishes Recipes for a Perfect Night Dinner

As Fridays roll around, many of us are ready to wind down after a long week and enjoy a meal that’s both satisfying and easy to prepare. .

If you’re following a vegan lifestyle, finding the perfect main dish to end your week on a high note can be a fun challenge.

The good news is that there are countless delicious vegan recipes out there that make the most of fresh, plant-based ingredients.

Whether you’re in the mood for something hearty, light, or bursting with flavor, these 45+ Friday vegan main dish recipes are here to inspire you.

In this collection, you’ll find a range of mouthwatering meals perfect for your Friday dinner.

From savory pastas and grain bowls to comforting stews and creative salads, these recipes will ensure your Fridays are filled with vibrant, plant-based goodness.

Let’s dive into the world of vegan cuisine and explore a variety of dishes that will leave you feeling full, satisfied, and ready to relax

45+ Irresistible Friday Vegan Main Dishes Recipes for a Perfect Night Dinner

Fridays are the perfect opportunity to unwind and enjoy a meal that’s as delicious as it is nourishing.

With these 45+ vegan main dish recipes, you can skip the stress of planning and cooking, and focus on enjoying your time with loved ones or relaxing at home.

From quick weeknight wonders to more indulgent dishes, these recipes offer something for every craving.

So, whether you’re a seasoned vegan or just exploring plant-based meals, these dishes will make your Fridays a flavorful celebration of plant-powered goodness.’

Keto Cauliflower Fried Rice

This delicious and healthy low-carb cauliflower fried rice is a perfect vegan main dish for a Friday lunch. It uses riced cauliflower as a substitute for regular rice, making it keto-friendly. With a variety of veggies, tofu, and a soy sauce-based seasoning, this dish is packed with flavor while keeping the carb count low. It’s quick, easy to make, and highly satisfying.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 cup firm tofu, diced
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 2 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• Salt and pepper to taste
• 1/2 tsp ground ginger (optional)

Instructions:

1. In a large pan, heat the sesame oil and olive oil over medium heat. Add the diced tofu and sauté until golden and crispy, about 5-7 minutes.
2. Add the garlic, carrots, peas, and green onions to the pan. Stir-fry for another 3-4 minutes until the veggies soften.
3. Push the tofu and veggies to one side of the pan and add the riced cauliflower to the other side. Let it cook for about 5 minutes, stirring occasionally.
4. Drizzle the tamari, rice vinegar, ginger (optional), and salt and pepper over the mixture. Stir everything together and cook for an additional 3 minutes, allowing the flavors to combine.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with extra green onions.

This keto cauliflower fried rice is a great alternative to traditional fried rice while keeping carbs in check. The crispy tofu adds protein, while the cauliflower provides a hearty base. It’s a versatile dish that can be customized with different vegetables or seasonings. This meal not only satisfies cravings for comfort food but also supports a healthy, low-carb lifestyle.

Vegan Zucchini Noodles with Avocado Pesto

A fresh and vibrant vegan dish that features zucchini noodles tossed in a creamy avocado pesto. This keto-friendly, low-carb lunch is filled with healthy fats from avocado, making it both satisfying and nutritious. The pesto is a mix of avocado, basil, and lemon, providing a fresh, zesty flavor that complements the zucchini noodles perfectly.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 clove garlic
• Salt and pepper to taste
• 1 tbsp pine nuts or walnuts (optional)

Instructions:

1. To make the avocado pesto, combine the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth, adding a little water if needed to reach the desired consistency.
2. In a large bowl, toss the zucchini noodles with the avocado pesto, ensuring they are well coated.
3. Garnish with pine nuts or walnuts, and extra basil if desired.
4. Serve immediately, or chill in the fridge for 10-15 minutes before serving.

This vegan zucchini noodle dish is a fantastic low-carb alternative to pasta. The avocado pesto provides a rich and creamy texture without the need for dairy or heavy ingredients, making it both keto and vegan-friendly. The fresh, crisp zucchini noodles pair beautifully with the bright, savory pesto, creating a light yet filling meal. It’s the perfect Friday lunch for a healthy, satisfying start to the weekend.

Keto Portobello Mushroom Steaks with Garlic Herb Butter

This hearty vegan main dish features large, meaty Portobello mushrooms that are grilled and topped with a flavorful garlic herb butter. The mushrooms are a great source of umami flavor and texture, making them the perfect stand-in for meat in a keto-friendly dish. The garlic herb butter is made with vegan butter, garlic, and fresh herbs, providing a rich and savory topping.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 3 tbsp vegan butter (or olive oil for a lighter option)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the grill or stovetop grill pan to medium-high heat.
2. Brush both sides of the Portobello mushrooms with a little olive oil or vegan butter, and season with salt and pepper.
3. Grill the mushrooms for 5-7 minutes per side, until they become tender and have a nice char.
4. While the mushrooms are grilling, melt the vegan butter in a small pan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Stir in the fresh herbs and balsamic vinegar (if using).
5. Once the mushrooms are done, remove them from the grill and drizzle the garlic herb butter over them.
6. These Portobello mushroom steaks are a flavorful and satisfying vegan option for a low-carb lunch. The rich garlic herb butter enhances the meaty texture of the mushrooms, giving them an indulgent taste without adding many carbs. This dish is perfect for anyone craving something hearty, savory, and keto-friendly. It’s also versatile, allowing you to pair it with a side salad or cauliflower mash for a complete meal. Enjoy a Friday treat that’s both nourishing and indulgent!

Vegan Cauliflower Tacos with Avocado Lime Sauce

These vegan cauliflower tacos are bursting with flavor and are perfect for a low-carb, keto-friendly lunch. The roasted cauliflower is seasoned with a smoky spice blend and paired with a creamy avocado lime sauce, creating a satisfying and refreshing dish. With the combination of crisp veggies and rich sauce, these tacos are both delicious and nutritious.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 6-8 small lettuce leaves (e.g., romaine or butter lettuce) for tacos
• 1 avocado, peeled and pitted
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 clove garlic
• 1 tbsp water (optional, to adjust sauce consistency)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread the cauliflower evenly on the baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
3. While the cauliflower is roasting, prepare the avocado lime sauce by blending the avocado, lime juice, cilantro, garlic, and water (if needed) in a food processor or blender until smooth and creamy. Season with salt to taste.
4. Once the cauliflower is roasted, assemble the tacos by placing the lettuce leaves on a plate. Spoon the roasted cauliflower into the lettuce leaves, then drizzle with the avocado lime sauce.
5. Serve immediately with extra cilantro and lime wedges for garnish.

These vegan cauliflower tacos are a perfect combination of crispy, savory cauliflower and a creamy, tangy avocado lime sauce. They are low in carbs and packed with flavor, making them an ideal choice for a keto-friendly lunch. The roasted cauliflower provides a hearty texture, while the avocado sauce adds a refreshing and smooth finish. This dish is light yet satisfying, perfect for a quick Friday meal that’s both healthy and delicious.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a colorful, nutritious, and keto-friendly lunch option. Filled with a hearty mixture of quinoa, black beans, and vegetables, they provide plenty of protein and fiber while remaining low in carbs. Topped with a sprinkle of vegan cheese (optional) and baked until tender, this dish is both comforting and satisfying.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup quinoa, rinsed
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, chopped
• 1 small zucchini, chopped
• 1/2 cup corn (optional)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. In a medium pot, cook the quinoa according to package instructions. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and zucchini, cooking for 4-5 minutes until softened. Add the cooked quinoa, black beans, corn (if using), cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes to heat through.
4. Stuff each bell pepper with the quinoa and bean mixture, packing it in tightly.
5. If using vegan cheese, sprinkle it on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the peppers are tender and the cheese is melted.
7. Garnish with chopped cilantro before serving.

These vegan stuffed bell peppers are a wholesome, hearty dish that makes for a satisfying keto lunch. The combination of quinoa, black beans, and veggies provides a great balance of protein and fiber while keeping carbs in check. The peppers become tender and flavorful during baking, and the optional vegan cheese gives it a comforting finish. This dish is not only visually appealing but also packed with nutrition, making it a perfect option for a Friday lunch that feels indulgent without compromising your keto goals.

Keto Vegan Eggplant Parmesan

This vegan eggplant Parmesan is a deliciously satisfying keto-friendly dish that uses almond flour for a crispy, low-carb coating on the eggplant slices. Layered with marinara sauce and vegan mozzarella, it’s a healthier twist on a traditional comfort food favorite. Perfect for a Friday lunch, this dish is rich, cheesy, and packed with flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese (shredded)
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Coat each eggplant slice in the almond flour mixture, pressing down to ensure an even coating.
4. Heat the olive oil in a large pan over medium heat. Fry the eggplant slices in batches for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices, adding a spoonful of marinara sauce and a sprinkle of vegan mozzarella on top of each slice. Repeat the layers until all eggplant is used.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This vegan eggplant Parmesan is a perfect low-carb, keto-friendly alternative to the traditional dish. The almond flour coating gives the eggplant a crunchy texture, while the marinara sauce and vegan mozzarella create a rich, cheesy flavor. This dish is satisfying and indulgent, making it an ideal Friday lunch for anyone looking to enjoy comfort food while staying within their keto lifestyle. The layers of flavor and texture make this a crowd-pleasing dish that’s both healthy and delicious.

Keto Vegan Spinach and Artichoke Dip

This creamy, indulgent spinach and artichoke dip is the perfect keto-friendly vegan dish for a Friday lunch. Made with vegan cream cheese, spinach, and artichokes, this dip is both rich and satisfying while keeping carbs low. It’s perfect for pairing with low-carb crackers, cucumber slices, or even as a topping for a large salad.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/2 cup vegan cream cheese
• 1/4 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a small baking dish with a little olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the spinach and cook for 2-3 minutes until wilted. Stir in the chopped artichokes and cook for another 2 minutes.
4. In a blender or food processor, combine the cooked spinach and artichokes, vegan cream cheese, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add a little more almond milk to reach the desired consistency.
5. Transfer the mixture into the prepared baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes, until the dip is hot and bubbly.
7. Serve with low-carb crackers, cucumber slices, or as a dip for your favorite vegetables.

This keto vegan spinach and artichoke dip is a comforting, creamy dish that satisfies cravings for a rich, cheesy dip without the carbs. It’s perfect for a light lunch or an appetizer. The combination of vegan cream cheese, spinach, and artichokes provides a wonderful savory flavor, and the nutritional yeast adds a cheesy taste without dairy. This dip is not only vegan and keto-friendly but also a delicious option for a Friday lunch or snack that will keep you full and satisfied.

Vegan Cauliflower Steaks with Tahini Sauce

These roasted cauliflower steaks are a simple yet flavorful low-carb dish that’s perfect for a keto lunch. The cauliflower is sliced into thick “steaks,” roasted until tender and golden, and served with a creamy tahini sauce. The tahini sauce adds a rich, nutty flavor that complements the roasted cauliflower beautifully.

Ingredients:

• 1 large head of cauliflower, trimmed and sliced into 1-inch steaks
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (optional, to thin sauce)
• 1 clove garlic, minced
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the cauliflower steaks on the baking sheet and brush both sides with olive oil. Sprinkle with turmeric, smoked paprika, salt, and pepper.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until the steaks are tender and golden.
4. While the cauliflower roasts, prepare the tahini sauce by whisking together tahini, lemon juice, water (if needed), garlic, salt, and pepper in a small bowl until smooth.
5. Once the cauliflower steaks are done, plate them and drizzle with the tahini sauce.
6. Garnish with fresh parsley and serve immediately.

These vegan cauliflower steaks with tahini sauce are a perfect, simple low-carb dish for a Friday lunch. The roasted cauliflower has a savory, earthy flavor, while the creamy tahini sauce adds a smooth, nutty richness. This meal is both light and satisfying, offering a healthy, flavorful alternative to meat-based dishes. Whether served as a main or paired with a side salad, this dish is a delicious choice for a keto-friendly, vegan lunch.

Vegan Zucchini Fritters with Cashew Cream

These crispy zucchini fritters are a great vegan option for a light, keto-friendly lunch. They’re made with shredded zucchini, almond flour, and a variety of spices, then pan-fried to perfection. Served with a creamy, dairy-free cashew cream, these fritters are a satisfying, low-carb meal that’s full of flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• 1/4 cup raw cashews, soaked in water for 4-6 hours or overnight
• 2 tbsp lemon juice
• 1 tbsp water (optional)
• 1 clove garlic

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This will help the fritters stay crispy.
2. In a large bowl, combine the zucchini, almond flour, nutritional yeast, garlic powder, onion powder, oregano, salt, and pepper. Mix well to form a dough-like mixture.
3. Heat olive oil in a large pan over medium heat. Scoop tablespoon-sized portions of the mixture into the pan and flatten them into fritters.
4. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. While the fritters cook, prepare the cashew cream by blending the soaked cashews, lemon juice, garlic, and water in a blender or food processor until smooth and creamy. Add more water if needed to reach the desired consistency.
6. Serve the fritters warm with a drizzle of cashew cream on top.

These vegan zucchini fritters are a crunchy, satisfying dish that is low in carbs and full of flavor. The almond flour gives them the perfect texture, while the cashew cream adds a creamy, tangy contrast. These fritters are great for a light lunch or even as a snack. They’re easy to make, packed with nutrients, and offer a delicious way to enjoy zucchini on a keto diet. You can enjoy them on their own or paired with a fresh salad for a complete meal.

Keto Vegan Avocado Lettuce Wraps

These avocado lettuce wraps are a fresh, light, and flavorful vegan lunch option that’s perfect for a low-carb, keto-friendly meal. The creamy avocado pairs beautifully with crisp lettuce leaves, and the addition of vegetables, herbs, and a simple lemon dressing makes these wraps both refreshing and filling. Perfect for a Friday lunch, they are easy to prepare and highly customizable.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 6-8 large lettuce leaves (e.g., romaine, butter lettuce, or iceberg)
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, mash the avocados until smooth. Add lemon juice, olive oil, cumin, salt, and pepper, and mix well to combine.
2. Prepare the vegetables by shredding the carrots, julienning the cucumber, and thinly slicing the red onion.
3. To assemble the wraps, place a lettuce leaf on a plate. Spoon a generous amount of the avocado mixture into the center of the leaf.
4. Top with the shredded carrots, cucumber, and red onion. Garnish with fresh cilantro.
5. Carefully fold the lettuce around the filling to form a wrap. Serve immediately.

These keto vegan avocado lettuce wraps are a healthy, low-carb meal that’s packed with fresh, vibrant ingredients. The creamy avocado provides healthy fats and richness, while the crisp vegetables add crunch and texture. The lemon and cumin dressing brings a zesty flavor that ties everything together. These wraps are not only a perfect light lunch but also a great option for meal prepping or a quick, refreshing snack. They’re versatile and can easily be customized with your favorite veggies or toppings.

Keto Vegan Thai Peanut Salad

This vibrant Thai peanut salad is a great low-carb, keto-friendly vegan dish that’s packed with flavor. Made with a variety of crunchy vegetables, topped with a rich and creamy peanut dressing, this salad is both satisfying and nutritious. It’s a perfect Friday lunch that’s light yet full of bold flavors, with the peanut sauce adding a savory, creamy finish.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts (for garnish)

For the Peanut Dressing:

• 3 tbsp peanut butter (unsweetened)
• 1 tbsp tamari or soy sauce
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp maple syrup (or sugar-free sweetener)
• 1 clove garlic, minced
• 1-2 tbsp warm water (to adjust consistency)

Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, cucumber, red bell pepper, and cilantro. Toss together to mix well.
2. In a small bowl or jar, whisk together the peanut butter, tamari, lime juice, sesame oil, maple syrup, garlic, and water. Adjust the amount of water to get a creamy, pourable consistency for the dressing.
3. Pour the peanut dressing over the salad and toss gently until all the vegetables are well-coated.
4. Garnish with chopped peanuts for added crunch and flavor.
5. Serve immediately or chill for 15 minutes before serving.

This keto vegan Thai peanut salad is a refreshing and satisfying dish that’s perfect for a light Friday lunch. The combination of crunchy vegetables and creamy peanut dressing makes for a deliciously balanced meal. The dressing is rich, savory, and slightly tangy, complementing the fresh, crisp vegetables beautifully. This salad is highly versatile, so feel free to add extra veggies or protein sources such as tofu or tempeh. It’s a great way to enjoy a low-carb, nutrient-packed meal that’s bursting with flavors.

Keto Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy, rich dish that’s perfect for a cozy Friday lunch. With mushrooms as the star ingredient, it delivers a savory, earthy flavor, and the creamy cashew-based sauce makes it both rich and satisfying without the carbs. This dish is simple to prepare and provides the comfort of a traditional stroganoff, but in a keto-friendly, vegan version.

Ingredients:

• 2 cups sliced mushrooms (button or cremini)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1/4 cup raw cashews (soaked in water for at least 4 hours or overnight)
• 1/4 cup unsweetened almond milk
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, blend the soaked cashews and almond milk until smooth to create a cashew cream. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the garlic and sliced mushrooms to the skillet, cooking for about 5-7 minutes until the mushrooms release their moisture and become golden brown.
4. Pour in the vegetable broth, Dijon mustard, and thyme, and stir well. Let it simmer for 5 minutes, allowing the flavors to combine.
5. Stir in the cashew cream and season with salt and pepper. Let the sauce cook for another 3-4 minutes, until it thickens to your desired consistency.
6. Serve the mushroom stroganoff hot, garnished with fresh parsley.

This keto vegan mushroom stroganoff is a rich and creamy dish that’s perfect for a cozy Friday lunch. The cashew cream provides the richness and texture traditionally found in stroganoff sauces, while the earthy mushrooms add depth and flavor. It’s a comforting meal that’s surprisingly low in carbs and high in nutrients. Serve this dish on its own or with a side of cauliflower rice for a complete, filling meal. Whether you’re vegan or simply looking for a low-carb option, this stroganoff will quickly become a favorite.

Keto Vegan Tempeh Stir-Fry with Broccoli and Bell Peppers

his vegan tempeh stir-fry is a quick, flavorful, and protein-packed meal that’s perfect for a low-carb, keto-friendly lunch. The tempeh, stir-fried with colorful bell peppers and broccoli, absorbs a savory, umami-rich sauce made from soy sauce, garlic, and ginger. This dish is a healthy, satisfying option that’s both nutritious and full of bold flavors, making it a great choice for a Friday lunch.

Ingredients:

• 1 block of tempeh, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 tbsp olive oil or coconut oil
• 2 tbsp tamari (or soy sauce for non-keto)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp of olive oil or coconut oil in a large skillet or wok over medium heat. Add the sliced tempeh and sauté for 5-7 minutes until golden brown and crispy. Remove the tempeh from the skillet and set aside.
2. In the same skillet, add the remaining oil. Add the garlic, ginger, and red pepper flakes (if using), sautéing for 1-2 minutes until fragrant.
3. Add the sliced bell peppers and broccoli florets, stir-frying for 5-7 minutes until tender-crisp.
4. Return the tempeh to the skillet. Add the tamari, rice vinegar, and sesame oil, stirring to coat the vegetables and tempeh evenly in the sauce.
5. Stir-fry for an additional 2-3 minutes to let the flavors combine.
6. Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro.

This keto vegan tempeh stir-fry is a vibrant, flavorful dish that’s perfect for a low-carb lunch. The tempeh adds a hearty, protein-rich base, while the broccoli and bell peppers provide crunch and freshness. The savory sauce made with tamari, sesame oil, and ginger adds an irresistible depth of flavor, making this stir-fry both satisfying and energizing. It’s a great way to enjoy a filling, nutritious meal that fits perfectly into your keto lifestyle.

Keto Vegan Eggplant and Zucchini Gratin

This keto vegan eggplant and zucchini gratin is a comforting and flavorful dish perfect for a low-carb lunch. Layers of roasted eggplant and zucchini are baked with a creamy, cashew-based sauce and topped with a crispy almond flour crust. This gratin is a great way to enjoy hearty vegetables while keeping the carbs low, making it a perfect Friday lunch.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Arrange the sliced eggplant and zucchini in a single layer in the baking dish. Sprinkle lightly with salt and pepper.
3. In a blender, combine the soaked cashews, almond milk, lemon juice, nutritional yeast, thyme, salt, and pepper. Blend until smooth and creamy.
4. Pour the cashew cream over the vegetables, ensuring they are evenly coated.
5. Sprinkle the almond flour over the top to create a crisp topping.
6. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
7. Serve hot, garnished with fresh herbs if desired.

This keto vegan eggplant and zucchini gratin is a perfect low-carb comfort food that’s rich in flavor and texture. The combination of creamy cashew sauce and the crisp almond flour topping creates a delicious contrast to the roasted vegetables. The eggplant and zucchini become tender and absorb the flavors of the sauce, making each bite satisfying. This gratin is perfect for a Friday lunch or as a side dish for any keto meal. It’s a great way to enjoy a rich, filling meal without the carbs.

Keto Vegan Chickpea Salad with Lemon Tahini Dressing

This keto vegan chickpea salad is a refreshing and filling lunch option, perfect for a light yet satisfying meal. Made with roasted chickpeas, fresh vegetables, and a creamy lemon tahini dressing, this salad is high in protein and fiber while keeping the carbs low. It’s ideal for a quick and nutritious Friday lunch that will keep you energized throughout the day.

Ingredients:

• 1 can chickpeas (15 oz), drained, rinsed, and dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (optional)
• 1 tbsp water (to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the chickpeas out on the baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.
3. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
4. While the chickpeas are roasting, prepare the lemon tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper in a small bowl until smooth.
5. In a large bowl, combine the roasted chickpeas, cherry tomatoes, cucumber, red onion, and fresh parsley.
6. Drizzle with the lemon tahini dressing and toss to combine.
7. Serve the salad immediately, garnished with extra parsley if desired.

This keto vegan chickpea salad with lemon tahini dressing is a refreshing, protein-packed meal that’s both satisfying and light. The roasted chickpeas add crunch and depth of flavor, while the fresh vegetables keep the salad crisp and vibrant. The lemon tahini dressing ties everything together with a creamy, tangy finish. This salad is perfect for a quick and nutritious Friday lunch, and it’s also easily customizable with your favorite veggies or protein sources. It’s a great way to enjoy a healthy, low-carb meal that’s both filling and delicious.

Note: More recipes are coming soon