35+ Tasty Friday Vegan Mushroom Recipes to Celebrate Your Feast

Fridays are for unwinding, and what better way to end the workweek than with a delicious and satisfying plant-based meal?

Whether you’re hosting friends for dinner or treating yourself to a quiet night in, mushroom-based dishes are the perfect way to elevate your vegan menu.

Mushrooms are not only hearty and flavorful but also versatile, making them an ideal ingredient for all kinds of dishes—from creamy pastas and savory stews to delicious burgers and hearty sandwiches.

In this article, we’ve rounded up over 35 mouth-watering vegan mushroom recipes to inspire your Friday meals, offering a wide range of choices that are simple, quick, and bursting with flavor.

Let’s dive into these tasty, mushroom-packed dishes that will make your Fridays even more delicious!

35+ Tasty Friday Vegan Mushroom Recipes to Celebrate Your Feast

Mushrooms are truly the ultimate vegan ingredient—full of umami, rich in nutrients, and perfect for creating satisfying meals.

Whether you’re looking for a comforting soup, a fresh salad, or a filling main dish, the variety of flavors and textures mushrooms offer ensures that you can find something to suit every mood and occasion.

With over 35 amazing vegan mushroom recipes to choose from, your Fridays just became a whole lot more exciting!

So, grab your apron, head to the kitchen, and get ready to indulge in these flavorful and wholesome dishes.

Happy cooking, and here’s to more delicious Fridays!

Creamy Vegan Mushroom Spinach Skillet

This creamy vegan mushroom spinach skillet is a hearty, comforting dish that’s both low-carb and keto-friendly. Featuring a combination of sautéed mushrooms and spinach in a rich coconut cream sauce, this dish is both satisfying and full of flavor. The recipe is quick and easy to prepare, making it perfect for a Friday lunch that’s both indulgent and nutritious.

Ingredients:

• 2 cups sliced mushrooms (cremini or button)
• 3 cups fresh spinach
• 1/2 cup canned coconut milk
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh thyme (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until tender, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Pour in the coconut milk, stirring to combine, and let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. Stir in the nutritional yeast, salt, and pepper, adjusting seasoning to taste.
6. Garnish with fresh thyme if desired and serve hot.

This creamy vegan mushroom spinach skillet is the ideal low-carb, keto-friendly lunch for a Friday. The richness of the coconut milk pairs beautifully with the earthiness of the mushrooms and the freshness of spinach, while the nutritional yeast adds a delightful cheesy flavor. It’s a comforting and flavorful dish that is easy to prepare and will leave you feeling satisfied without the carbs.

Vegan Mushroom and Cauliflower Rice Stir-Fry

This vegan mushroom and cauliflower rice stir-fry is a savory, healthy dish that combines low-carb cauliflower rice with sautéed mushrooms and vegetables. It’s a quick, one-pan meal that’s packed with flavor and full of essential nutrients, making it a great option for a Friday lunch.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 cup sliced mushrooms (shiitake or button)
• 1 small bell pepper, diced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger, grated
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and bell pepper, sautéing until softened, about 5 minutes.
2. Add the grated ginger and cook for another minute, stirring to combine.
3. Stir in the cauliflower rice, soy sauce, and a pinch of salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower rice is tender and slightly golden.
   This vegan mushroom and cauliflower rice stir-fry is a wonderful low-carb, keto-friendly lunch that is both satisfying and nutritious. The cauliflower rice is a great substitute for traditional rice, making it the perfect base for the savory mushrooms and bell peppers. With a hint of ginger and the umami flavor of soy sauce, this dish is packed with flavor and is an excellent choice for a Friday meal that’s quick, easy, and guilt-free.

Keto Vegan Mushroom Soup

This creamy and hearty keto vegan mushroom soup is the ultimate comfort food for a low-carb lunch. The combination of earthy mushrooms, rich coconut cream, and flavorful herbs creates a velvety smooth texture that is both satisfying and nourishing. It’s the perfect way to warm up on a chilly Friday and is easy to make with just a few ingredients.

Ingredients:

• 3 cups sliced mushrooms (button or cremini)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth (low-sodium)
• 1/2 cup canned coconut cream
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender, about 7 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
4. Stir in the coconut cream and thyme, simmering for an additional 5 minutes. Season with salt and pepper to taste.
5. For a smooth soup, use an immersion blender to blend the soup until creamy, or transfer it to a blender and blend in batches.

This keto vegan mushroom soup is the perfect comfort food for a cozy Friday lunch. The coconut cream adds richness without the carbs, while the mushrooms provide a deep, earthy flavor. The thyme gives it a fragrant, herby touch, and the result is a velvety smooth soup that will satisfy your cravings while keeping you in line with your low-carb, keto goals. Enjoy it with a side of crisp salad for a complete meal.

Vegan Mushroom and Zucchini Noodles

This vegan mushroom and zucchini noodle dish is a fantastic low-carb alternative to traditional pasta. The zucchini noodles, or “zoodles,” provide a fresh, light base, while sautéed mushrooms and a creamy, garlic-infused sauce bring richness and depth to the dish. This simple recipe is quick to prepare, making it a perfect Friday lunch option that is both healthy and indulgent.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 cups sliced mushrooms (baby bella or cremini)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup coconut cream
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Pour in the coconut cream and lemon juice, stirring to combine. Let it simmer for 3-4 minutes, until the sauce thickens slightly.
4. Add the zucchini noodles to the skillet and toss them in the mushroom sauce. Cook for an additional 2-3 minutes until the zoodles are tender but not soggy.
5. Season with salt and pepper, then garnish with fresh parsley before serving.

This vegan mushroom and zucchini noodle dish is an excellent low-carb and keto-friendly lunch that brings together the lightness of zucchini with the savory depth of mushrooms. The coconut cream adds a touch of richness, while the lemon juice brightens the dish, making it both satisfying and refreshing. It’s an ideal Friday meal for anyone craving comfort food without the carbs!

Vegan Mushroom Stuffed Avocados

These vegan mushroom stuffed avocados are a unique and flavorful low-carb lunch option. The creamy avocado halves are filled with a savory mushroom mixture, making them both satisfying and packed with nutrients. This dish combines healthy fats with the earthy taste of mushrooms, creating a balanced and delicious meal that’s perfect for a Friday lunch.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup sliced mushrooms (button or cremini)
• 1/4 cup diced onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon lime juice
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
2. Add the mushrooms and cook until they release their moisture and become golden brown, about 7 minutes.
3. Stir in the minced garlic and cook for an additional minute, then remove from heat.
4. Scoop out a small portion from the center of each avocado half to create space for the mushroom filling.
5. Mix the sautéed mushrooms with the chopped cilantro, lime juice, salt, and pepper.
6. Stuff the avocado halves with the mushroom mixture and serve immediately.

These vegan mushroom stuffed avocados are a fantastic way to enjoy a low-carb, keto-friendly lunch that’s both indulgent and nutritious. The creamy avocado pairs perfectly with the savory, seasoned mushrooms, making each bite rich and flavorful. This simple yet satisfying dish is a great Friday lunch to enjoy as a light yet filling meal.

Vegan Mushroom and Broccoli Casserole

This vegan mushroom and broccoli casserole is a hearty, comfort-filled dish that’s both low-carb and keto-friendly. The combination of mushrooms, broccoli, and a creamy vegan sauce creates a rich, satisfying meal that’s perfect for lunch. This casserole is easy to make and can be prepared ahead of time, making it a great Friday meal option for a busy week.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 cups sliced mushrooms (cremini or portobello)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut cream
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until softened and golden, about 7 minutes.
3. In a separate pan, heat the almond milk and coconut cream over low heat, stirring to combine. Once warm, stir in the nutritional yeast, garlic powder, salt, and pepper.
4. In a large mixing bowl, combine the steamed broccoli and sautéed mushrooms. Pour the creamy almond and coconut sauce over the mixture and stir to combine.
5. Transfer the mixture into a greased casserole dish and bake for 20 minutes, until the top is lightly golden.
6. Garnish with fresh parsley before serving.

This vegan mushroom and broccoli casserole is a satisfying and delicious low-carb, keto-friendly lunch. The broccoli adds a crunchy texture, while the mushrooms and creamy sauce bring richness and flavor to the dish. It’s a comforting and nourishing casserole that’s perfect for a cozy Friday meal and can easily be prepped in advance for a quick, filling lunch.

Vegan Mushroom Lettuce Wraps

These vegan mushroom lettuce wraps are an exciting, low-carb lunch option that brings a fresh, crunchy element to the table. With sautéed mushrooms, crispy veggies, and a tangy dressing, this dish is both light and full of flavor. The lettuce serves as a perfect wrap, making it a great keto-friendly choice for anyone looking for a low-carb meal.

Ingredients:

• 2 cups sliced mushrooms (shiitake, cremini, or button)
• 1/2 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup red bell pepper, thinly sliced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon sesame seeds
• 8 large lettuce leaves (butter lettuce or romaine)
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden.
2. Stir in the soy sauce and rice vinegar, cooking for another 2-3 minutes to allow the flavors to meld.
3. Remove from heat and stir in the shredded carrots, cucumber, and red bell pepper.
4. Season with salt and pepper to taste.
5. Lay out the lettuce leaves and spoon the mushroom mixture into each leaf. Top with fresh cilantro and sesame seeds.
6. Serve immediately and enjoy!

These vegan mushroom lettuce wraps offer a refreshing and light lunch that’s perfect for a low-carb, keto-friendly meal. The fresh vegetables and savory mushrooms provide a satisfying combination of textures and flavors, while the lettuce wraps keep it light and crispy. With a tangy sesame dressing, this dish is both fun to eat and nourishing, making it a great choice for a Friday lunch that’s both healthy and delicious.

Vegan Mushroom and Tofu Scramble

This vegan mushroom and tofu scramble is a hearty and protein-packed dish, perfect for a low-carb, keto-friendly unch. The combination of sautéed mushrooms and crumbled tofu creates a texture similar to scrambled eggs, while the turmeric and nutritional yeast bring a cheesy, savory flavor. This dish is filling and satisfying, making it an ideal choice for a Friday lunch.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 2 cups sliced mushrooms (button or portobello)
• 1/4 cup diced onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 tablespoon nutritional yeast
• 1/4 teaspoon black salt (optional, for an egg-like flavor)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the sliced mushrooms and garlic, and cook for another 5-7 minutes until the mushrooms are golden and tender.
3. Stir in the crumbled tofu, turmeric, nutritional yeast, black salt, salt, and pepper. Cook for 5-7 minutes, stirring occasionally to ensure the tofu absorbs the flavors.
4. Once the tofu is heated through and lightly golden, remove from heat.
5. Garnish with fresh parsley before serving.

This vegan mushroom and tofu scramble is an excellent, low-carb, keto-friendly lunch option that is packed with protein and flavor. The mushrooms provide a savory base, while the tofu offers a hearty texture, making it a satisfying dish. The turmeric and nutritional yeast give it that comforting, egg-like taste, making this scramble a delicious alternative to traditional scrambled eggs. Perfect for a Friday lunch that is both filling and nutritious.

Vegan Mushroom “Meatballs” in Tomato Sauce

These vegan mushroom “meatballs” are a fantastic low-carb, keto-friendly lunch option. Made with finely chopped mushrooms, these meatballs are seasoned with herbs and spices to mimic the taste and texture of traditional meatballs, while the tomato sauce adds a rich, savory element. This dish is comforting and flavorful without the carbs, making it a great option for a Friday lunch.

Ingredients:

• 2 cups mushrooms (button or cremini), finely chopped
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 tablespoon ground flaxseed
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 cups sugar-free tomato sauce
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the finely chopped mushrooms, almond flour, nutritional yeast, ground flaxseed, oregano, garlic powder, salt, and pepper. Mix well until it forms a dough-like consistency.
3. Roll the mushroom mixture into small balls, about the size of a walnut, and place them on a parchment-lined baking sheet.
4. Bake for 20-25 minutes, or until the “meatballs” are firm and golden brown.
5. While the “meatballs” bake, heat the olive oil in a skillet over medium heat. Pour in the tomato sauce and bring to a simmer. Once the “meatballs” are ready, add them to the sauce and let them simmer for 5-10 minutes, allowing the flavors to meld.
6. Garnish with fresh basil before serving.

These vegan mushroom “meatballs” in tomato sauce are a delightful and satisfying low-carb, keto-friendly lunch. The mushrooms create a meaty texture, while the almond flour binds everything together to form perfect meatballs. The rich tomato sauce adds depth and flavor to the dish, and with the added herbs, each bite is bursting with savory goodness. This is a perfect Friday lunch that feels indulgent but fits well within your keto goals.

Vegan Mushroom and Avocado Salad

This vegan mushroom and avocado salad is a fresh and satisfying low-carb lunch. The rich, creamy avocado pairs erfectly with sautéed mushrooms, creating a savory yet refreshing dish. Tossed in a light olive oil dressing with herbs and a squeeze of lemon, this salad is quick to prepare, making it an ideal Friday lunch that is both nutritious and flavorful.

Ingredients:

• 2 cups sliced mushrooms (cremini or button)
• 1 tablespoon olive oil
• 1 ripe avocado, diced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes. Remove from heat and let cool slightly.
2. In a large bowl, combine the mixed greens, sautéed mushrooms, and diced avocado.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to create a dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

This vegan mushroom and avocado salad is a perfect low-carb, keto-friendly lunch for a Friday. The creamy avocado contrasts beautifully with the savory sautéed mushrooms, while the mustard-lemon dressing adds a tangy kick. It’s light yet satisfying, providing a burst of nutrients and healthy fats to keep you energized throughout the day. This refreshing salad is a quick and easy way to enjoy mushrooms in a fresh, wholesome way.

Vegan Mushroom and Cauliflower Gratin

This vegan mushroom and cauliflower gratin is a rich, cheesy, and satisfying low-carb dish that’s perfect for a keto-friendly lunch. The cauliflower serves as a great substitute for potatoes, and the mushrooms provide earthy flavors, while the vegan cheese sauce ties everything together into a comforting, baked gratin. This dish is hearty enough to be a filling meal on its own.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 cups sliced mushrooms (cremini or button)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut cream
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup vegan cheese shreds (optional)
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes. Drain and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
4. In a small saucepan, combine the almond milk, coconut cream, nutritional yeast, garlic powder, salt, and pepper. Heat over low-medium heat, stirring until the sauce thickens and becomes creamy.
5. In a large baking dish, combine the steamed cauliflower and sautéed mushrooms. Pour the cheese sauce over the mixture and stir to coat evenly.
6. If desired, sprinkle vegan cheese shreds on top for a melted, cheesy finish.
7. Bake the gratin for 20 minutes, or until the top is golden and bubbly. Garnish with fresh thyme before serving.

This vegan mushroom and cauliflower gratin is an indulgent yet low-carb option that fits perfectly into a keto diet. The cauliflower provides a satisfying base while the mushrooms lend an earthy flavor, complemented by the creamy, cheesy sauce. Baked to golden perfection, this dish is a comforting and filling lunch that will keep you full and satisfied. It’s the perfect Friday meal for those craving something rich and hearty without the carbs.

Vegan Mushroom and Almond Flour Pancakes

These vegan mushroom and almond flour pancakes are a savory twist on the traditional pancake, perfect for a low-arb, keto-friendly lunch. Made with almond flour, these pancakes are light yet filling, and the addition of sautéed mushrooms adds an earthy richness that pairs perfectly with the soft, fluffy texture. This dish is perfect for a unique, satisfying lunch.

Ingredients:

• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil (plus more for cooking)
• 2 cups sliced mushrooms (button or cremini)
• 1 tablespoon nutritional yeast
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix the almond flour, baking powder, and salt. Gradually add the almond milk and olive oil, stirring until the batter is smooth.
2. Heat a non-stick skillet over medium heat and add a little olive oil. Pour a small amount of batter onto the skillet, forming pancakes. Cook each pancake for 2-3 minutes on each side, or until golden brown. Set aside.
3. In the same skillet, add the sliced mushrooms and sauté for 5-7 minutes until tender and browned. Sprinkle with nutritional yeast and toss to coat.
4. To serve, stack the pancakes and top with the sautéed mushrooms. Garnish with fresh parsley.

These vegan mushroom and almond flour pancakes are a savory, low-carb, keto-friendly option that makes for an unconventional yet satisfying lunch. The almond flour gives the pancakes a light, fluffy texture while the sautéed mushrooms add depth and flavor. The nutritional yeast provides a cheesy, umami flavor that enhances the savory profile of the dish. This unique recipe is perfect for anyone looking for a filling, flavorful lunch without the carbs.

Vegan Mushroom and Walnut Meatballs

These vegan mushroom and walnut meatballs are a hearty, flavorful, and low-carb lunch option. The mushrooms provide a rich, meaty texture, while the walnuts add a satisfying crunch. Paired with a rich tomato sauce, these meatballs are perfect for anyone following a keto or low-carb diet, offering a great source of plant-based protein and healthy fats.

Ingredients:

• 2 cups mushrooms (button or cremini), finely chopped
• 1/2 cup walnuts, chopped
• 1/4 cup almond flour
• 2 tablespoons nutritional yeast
• 1 tablespoon ground flaxseed
• 1 tablespoon dried oregano
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 cup sugar-free tomato sauce
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and garlic, cooking for 5-7 minutes until the mushrooms release their moisture and become golden.
3. In a food processor, pulse the walnuts until finely chopped, then combine with the cooked mushrooms, almond flour, nutritional yeast, ground flaxseed, oregano, salt, and pepper. Mix until a dough-like consistency forms.
4. Roll the mixture into small meatballs and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the meatballs are firm and golden.
6. While the meatballs bake, heat the tomato sauce in a skillet. Once the meatballs are done, add them to the sauce and let them simmer for 5 minutes to absorb the flavors.
   These vegan mushroom and walnut meatballs are a fantastic low-carb, keto-friendly lunch option. The walnuts add a great texture, while the mushrooms provide a savory base that mimics traditional meatballs. The rich tomato sauce enhances the flavor, making this dish hearty and satisfying. Perfect for a Friday lunch, these meatballs are a nutritious alternative to traditional meat-based dishes.

Vegan Mushroom and Kale Frittata

This vegan mushroom and kale frittata is a savory, protein-packed meal that’s low in carbs and ideal for a keto-friendly lunch. Made with tofu instead of eggs, it has a creamy texture and is filled with earthy mushrooms, nutrient-dense kale, and a variety of herbs. It’s an easy-to-make dish that’s perfect for those looking for a filling and satisfying low-carb option.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 2 cups sliced mushrooms (shiitake or cremini)
• 1 cup chopped kale (stems removed)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
3. Add the sliced mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and begin to brown.
4. Stir in the chopped kale and cook for an additional 2-3 minutes until wilted.
5. In a bowl, crumble the tofu and add the nutritional yeast, turmeric, garlic powder, salt, and pepper. Mix until combined.
6. Add the tofu mixture to the skillet with the mushrooms and kale. Stir to combine and transfer everything into the greased baking dish.
7. Bake for 25-30 minutes, until the frittata is firm and lightly golden on top.
8. Garnish with fresh thyme before serving.

This vegan mushroom and kale frittata is a rich and satisfying low-carb meal that’s perfect for a keto-friendly lunch. The tofu provides a creamy base, while the mushrooms and kale add both flavor and nutrition. The turmeric gives the frittata a beautiful color and savory depth. It’s an easy-to-make, nutrient-dense dish that will keep you full and energized all day long.

Vegan Mushroom and Cauliflower Shepherd’s Pie

This vegan mushroom and cauliflower shepherd’s pie is a comforting, low-carb, keto-friendly alternative to the classic dish. The cauliflower mash serves as a creamy topping, while the mushroom and vegetable filling provides the savory heartiness. It’s an indulgent, satisfying meal without the carbs, making it a perfect Friday lunch for those on a keto or low-carb diet.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 cups sliced mushrooms (cremini or button)
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 cup vegetable broth (low-sodium)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegan butter (optional, for cauliflower mash)
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes. Once cooked, mash the cauliflower with almond milk and vegan butter. Season with salt and pepper.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and carrots. Cook for 5-7 minutes until the vegetables begin to soften.
4. Add the sliced mushrooms and cook until they release their moisture and brown, about 5 minutes.
5. Stir in the tomato paste, vegetable broth, peas, thyme, salt, and pepper. Let the mixture simmer for 5-10 minutes until thickened.
6. Transfer the vegetable mixture to a baking dish. Spread the mashed cauliflower evenly on top.
7. Bake for 15-20 minutes, or until the top is golden and the filling is bubbling.
8. Serve hot and enjoy!

This vegan mushroom and cauliflower shepherd’s pie is a delicious low-carb, keto-friendly lunch that brings all the comfort of the classic dish without the carbs. The cauliflower mash is creamy and rich, while the mushroom and vegetable filling provides a savory, hearty base. It’s a filling, flavorful, and nutritious option that’s perfect for a cozy Friday lunch, satisfying your cravings while keeping you on track with your keto goals.

Note: More recipes are coming soon