25+ Quick and Easy Friday Vegan Ninja Speedi Recipes You Need to Try

If you’re looking to spice up your Fridays with a burst of flavor and creativity, why not try something new and exciting with your meals?

Enter the Ninja Speedi – a versatile and speedy kitchen appliance that will quickly become your best friend in the kitchen.

And for those who embrace a plant-based lifestyle, this is the perfect tool for making quick and delicious vegan dishes.

Whether you’re planning for a quick family dinner or a casual get-together with friends, these 25+ Friday vegan Ninja Speedi recipes will have you covered.

From hearty bowls to savory snacks, each recipe promises simplicity, flavor, and minimal cleanup.

So get ready to turn your Fridays into a celebration of vibrant plant-based meals, all thanks to the Ninja Speedi’s speed and ease.

25+ Quick and Easy Friday Vegan Ninja Speedi Recipes You Need to Try

With these 25+ vegan Ninja Speedi recipes, your Fridays will never be the same again!

The Ninja Speedi is here to simplify your cooking experience without compromising on taste or nutrition.

These recipes offer the perfect balance of convenience, flavor, and variety, allowing you to explore new plant-based creations each week.

Whether you’re a seasoned vegan or just starting to explore plant-based options, these recipes are sure to satisfy your cravings and make your Fridays feel special.

So, grab your Ninja Speed,i roll up your sleeves, and enjoy the bounty of quick, delicious, and nourishing vegan dishes!

Zucchini Noodles with Creamy Avocado Pesto

This low-carb, keto-friendly recipe is perfect for a quick Friday lunch. Zucchini noodles are tossed in a creamy avocado pesto sauce that is rich, flavorful, and satisfying. It’s a refreshing dish that’s packed with healthy fats, making it perfect for a keto diet. The combination of creamy avocado with the nutty pesto will satisfy your cravings while keeping things light and healthy.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp pine nuts (optional)
• Salt and pepper to taste
• 1 garlic clove
• 1/4 cup nutritional yeast (optional for cheesy flavor)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or a julienne peeler. Set aside.
2. In a food processor, combine the avocado, basil, olive oil, lemon juice, garlic, nutritional yeast, and pine nuts. Blend until smooth.
3. Season the pesto with salt and pepper to taste.
4. Toss the zucchini noodles with the creamy avocado pesto sauce until well coated.
5. Serve immediately, garnished with extra basil leaves or pine nuts if desired.

This dish is a wonderful combination of fresh, crisp zucchini and the rich creaminess of avocado pesto. It’s a great way to enjoy a low-carb lunch that feels indulgent without compromising your keto goals. It’s also highly customizable—feel free to add roasted vegetables or even some sautéed tofu for extra protein.

Cauliflower Fried Rice with Tofu

This cauliflower fried rice with tofu is a delicious, low-carb, keto-friendly lunch that’s bursting with flavor. The cauliflower rice mimics the texture of traditional rice but is much lower in carbs. The crispy tofu adds protein, making this dish both filling and satisfying. You can whip this up in no time, making it perfect for a ninja-speedi lunch.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 200g firm tofu, pressed and cubed
• 2 tbsp coconut oil
• 1/2 cup diced bell pepper
• 1/2 cup diced onions
• 1/4 cup frozen peas
• 2 tbsp tamari (or soy sauce for non-keto)
• 1 tsp sesame oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp green onions, chopped (optional)

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat.
2. Add the cubed tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the diced bell pepper and onions. Cook until softened, about 4 minutes.
4. Add the cauliflower rice, frozen peas, tamari, sesame oil, garlic powder, salt, and pepper. Stir-fry for about 5 minutes, until the cauliflower is tender but still a little crunchy.
5. Return the tofu to the skillet and stir everything together.
6. Serve with chopped green onions for garnish.

This cauliflower fried rice is a hearty and satisfying keto lunch that’s quick to make and bursting with flavor. The crispy tofu complements the veggie-packed cauliflower rice beautifully. It’s a great way to enjoy all the flavors of traditional fried rice without the carbs, making it a perfect keto-friendly dish for your Friday lunch.

Avocado and Cucumber Lettuce Wraps with Vegan Cream Cheese

These avocado and cucumber lettuce wraps are the ultimate low-carb, keto-friendly lunch for anyone looking for something fresh and light. Packed with healthy fats, fiber, and crunch, these wraps make for a refreshing meal without any heavy carbs. The vegan cream cheese adds a creamy, tangy flavor, perfectly complementing the refreshing cucumber and rich avocado.

Ingredients:

• 4 large Romaine lettuce leaves (or any large leafy lettuce)
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup vegan cream cheese
• 1 tbsp fresh dill or cilantro, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp olive oil (optional for drizzling)

Instructions:

1. Lay the Romaine lettuce leaves flat on a plate.
2. Spread a thin layer of vegan cream cheese on each leaf.
3. Layer the cucumber slices and avocado slices on top of the cream cheese.
4. Drizzle with lemon juice, and season with salt and pepper.
5. Garnish with chopped dill or cilantro and a drizzle of olive oil.
6. Roll up the lettuce leaves to create a wrap and serve immediately.

These avocado and cucumber lettuce wraps are a light yet satisfying low-carb lunch option. They’re perfect for anyone on a keto diet who wants a refreshing, no-cook meal. The combination of creamy avocado, crunchy cucumber, and tangy vegan cream cheese makes for a wonderfully balanced bite. The fresh herbs add an aromatic touch that elevates the flavor. It’s a perfect lunch for a Friday when you want something easy, light, and delicious.

Spicy Cauliflower and Chickpea Stir-Fry

This spicy cauliflower and chickpea stir-fry is an exciting and flavorful low-carb, keto-friendly dish that’s perfect for lunch. The cauliflower provides a hearty, satisfying base while the chickpeas add protein and texture. Tossed in a spicy, savory sauce, this dish is packed with flavor, making it a delicious option that doesn’t feel like a compromise on taste.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce (or tamari for keto)
• 1 tbsp sriracha or chili paste (adjust for heat preference)
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 3 minutes.
2. Add the garlic and ginger and cook for another minute until fragrant.
3. Add the cauliflower florets and cook for about 5 minutes until slightly browned and tender.
4. Stir in the chickpeas, soy sauce, sriracha, cumin, turmeric, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.
5. Remove from heat and garnish with fresh cilantro.
6. Serve immediately for a delicious, spicy lunch.

This cauliflower and chickpea stir-fry is a wonderfully spicy, satisfying dish that’s perfect for those on a keto diet. The cauliflower acts as a great base, soaking up the flavors of the sauce, while the chickpeas add a nice protein punch. The spices and sriracha give this dish a kick, making it a flavorful choice for a quick, low-carb lunch. It’s a hearty, filling meal that will keep you energized through the day.

Stuffed Avocados with Vegan Tuna Salad

These stuffed avocados with vegan tuna salad are the ideal low-carb, keto-friendly lunch. Creamy avocado pairs perfectly with a plant-based tuna salad, made with chickpeas as a base, to create a dish that’s not only satisfying but also nutrient-dense. This dish is great for those looking for something light yet filling, and it’s perfect for a quick meal that’s packed with healthy fats and protein.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup canned chickpeas, drained and mashed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork until they are broken down but still chunky.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, red onion, salt, and pepper. Mix until well combined.
3. Spoon the chickpea salad mixture into the halved avocados.
4. Garnish with fresh parsley and a squeeze of lemon juice if desired.
5. Serve immediately for a light, refreshing lunch.

These stuffed avocados with vegan tuna salad offer a refreshing and satisfying lunch with the perfect balance of creamy avocado and protein-packed chickpeas. It’s a delightful combination of healthy fats and fiber, with the tangy mustard and lemon giving it a burst of flavor. Whether you’re looking for a quick lunch or a light snack, this keto-friendly dish will keep you full and nourished without any carbs.

Vegan Keto Lettuce Cups with Cauliflower Rice and Tempeh

These vegan keto lettuce cups with cauliflower rice and tempeh make for an easy, fresh, and nutritious lunch option. The crunchy lettuce serves as the perfect vessel for a filling and flavorful mix of cauliflower rice, tempeh, and savory seasonings. This recipe is packed with protein, fiber, and healthy fats, making it a great option for a low-carb, keto lunch that’s both light and satisfying.

Ingredients:

• 1 cup cauliflower rice (store-bought or homemade)
• 200g tempeh, cubed
• 2 tbsp olive oil
• 1 tbsp tamari (or soy sauce for non-keto)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 4-6 large lettuce leaves (e.g., iceberg, Romaine)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed tempeh and cook until browned and crispy on all sides, about 5-7 minutes.
2. Add the tamari, garlic powder, paprika, cumin, salt, and pepper. Stir to coat the tempeh and cook for another 2-3 minutes.
3. In a separate pan, sauté the cauliflower rice for 3-5 minutes until tender and slightly crispy.
4. To assemble, place a few spoonfuls of cauliflower rice and tempeh mixture into each lettuce leaf.
5. Garnish with fresh cilantro, if desired.
6. Serve the lettuce cups immediately as a low-carb, keto lunch.

These vegan keto lettuce cups are a wonderful combination of crunchy lettuce, savory tempeh, and cauliflower rice. The tempeh is packed with protein, while the cauliflower rice provides a light but satisfying base. The smoky and savory seasonings bring the whole dish together, making it a great low-carb option that’s both nutritious and flavorful. It’s a perfect keto lunch that won’t leave you feeling heavy.

Vegan Zucchini and Mushroom Stir-Fry with Almond Butter Sauce

This vegan zucchini and mushroom stir-fry with almond butter sauce is a quick, flavorful, and low-carb meal that’s perfect for a keto lunch. The zucchini and mushrooms cook up beautifully in a savory almond butter sauce, creating a rich and creamy dish without any dairy. It’s packed with veggies and healthy fats, making it a filling and satisfying option for your low-carb diet.

Ingredients:

• 2 medium zucchinis, sliced
• 1 cup mushrooms, sliced
• 2 tbsp almond butter
• 2 tbsp tamari (or soy sauce for non-keto)
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• 1 tbsp chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until tender, about 5 minutes.
2. Add the zucchini slices and cook for another 4 minutes, stirring occasionally until tender but still slightly firm.
3. In a small bowl, whisk together the almond butter, tamari, rice vinegar, garlic, ginger, chili flakes, salt, and pepper.
4. Pour the almond butter sauce over the zucchini and mushrooms, stirring to coat the veggies evenly.
5. Cook for an additional 2 minutes to allow the sauce to thicken slightly.
6. Garnish with chopped green onions and serve immediately.

This zucchini and mushroom stir-fry with almond butter sauce is a rich, creamy dish that satisfies your savory cravings without any carbs. The almond butter sauce adds a nutty depth of flavor that beautifully complements the vegetables. This dish is quick, easy to make, and offers a perfect balance of healthy fats and plant-based protein, making it an ideal option for a keto lunch.

auliflower Tacos with Guacamole

These cauliflower tacos with guacamole are a fresh and vibrant low-carb alternative to traditional tacos. The cauliflower is roasted with spices until crispy and golden, and then served in lettuce leaves as the taco shell. Topped with a zesty guacamole, this dish offers all the taco flavor you love without the carbs, making it a great keto lunch option.

Ingredients:

• 1 small head of cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4-6 large lettuce leaves (e.g., Romaine or iceberg)
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1/4 red onion, finely chopped
• 1 small tomato, diced

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the cauliflower for 20-25 minutes, or until golden and crispy, flipping halfway through.
4. While the cauliflower roasts, prepare the guacamole by mashing the avocado and mixing it with lime juice, cilantro, red onion, and tomato. Season with salt and pepper to taste.
5. Once the cauliflower is ready, assemble the tacos by placing a few spoonfuls of roasted cauliflower in each lettuce leaf.
6. Top with a generous scoop of guacamole and serve immediately.

These cauliflower tacos with guacamole are a refreshing, satisfying, and low-carb twist on classic tacos. The roasted cauliflower provides a hearty texture, while the creamy guacamole adds a rich, zesty flavor. Served in lettuce leaves instead of tortillas, this dish is perfect for those following a keto diet and craving the flavors of tacos without the carbs. It’s a fun and flavorful lunch option that’s both healthy and delicious.

Vegan Coconut Curry with Tofu and Spinach

This vegan coconut curry with tofu and spinach is a flavorful, creamy dish that’s both low-carb and keto-friendly. The tofu soaks up the rich coconut milk curry sauce, while the spinach adds a healthy boost of greens. It’s the perfect combination of spice, creaminess, and protein, making it a hearty and satisfying lunch option.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, and cook for 1-2 minutes to release the spices’ aromas.
4. Add the cubed tofu and cook for 5-7 minutes until browned on all sides.
5. Pour in the coconut milk and stir well. Bring the mixture to a simmer and cook for 5-10 minutes, allowing the sauce to thicken slightly.
6. Add the spinach and cook for another 2-3 minutes until wilted.
7. Season with salt and pepper to taste, and garnish with fresh cilantro.
8. Serve immediately for a creamy, satisfying low-carb lunch.

This vegan coconut curry with tofu and spinach is a creamy, flavorful dish that’s both comforting and satisfying. The rich coconut milk adds a luscious texture, while the tofu provides plant-based protein. The spinach adds a fresh, earthy element that balances the spices perfectly. This dish is a great keto lunch option that’s hearty, nutritious, and incredibly tasty—perfect for those following a low-carb diet.

Vegan Keto “Chicken” Salad with Almonds and Avocado

This vegan keto “chicken” salad is a hearty and satisfying lunch that replaces traditional chicken with a blend of chickpeas and almonds for texture and protein. The creamy avocado dressing binds everything together, making it a filling, low-carb, keto-friendly meal. This salad is rich in healthy fats, fiber, and plant-based protein, perfect for anyone looking to stay full and energized on a keto diet.

Ingredients:

• 1 cup chickpeas, mashed
• 1/4 cup sliced almonds, toasted
• 1 ripe avocado, mashed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup celery, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Romaine lettuce leaves (for serving)

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until they reach a chunky consistency.
2. Add the mashed avocado, olive oil, lemon juice, Dijon mustard, celery, red onion, and parsley. Mix until well combined.
3. Stir in the toasted almonds, and season with salt and pepper to taste.
4. Serve the “chicken” salad in Romaine lettuce leaves for a refreshing, low-carb wrap.
5. Serve immediately and enjoy a filling, protein-packed lunch.

This vegan keto “chicken” salad with almonds and avocado is a creamy, satisfying lunch option that’s low in carbs but high in flavor. The chickpeas serve as a great chicken substitute, and the avocado dressing gives the salad a rich, smooth texture. It’s a refreshing, filling meal that’s perfect for a keto lunch and is easy to prepare in a pinch. You can even make this salad ahead of time for meal prep.

Spicy Tempeh Lettuce Wraps with Cucumber and Lime

These spicy tempeh lettuce wraps with cucumber and lime are a deliciously crunchy, low-carb lunch option. Tempeh is a great source of plant-based protein and, when paired with fresh cucumber and a tangy lime dressing, creates a balanced, flavorful dish. The lettuce leaves act as the perfect wrap, making it a keto-friendly, easy-to-eat meal that’s packed with nutrition.

Ingredients:

• 200g tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp tamari (or soy sauce)
• 1 tsp sriracha or chili paste
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 cucumber, thinly sliced
• 1/2 lime, juiced
• 4 large lettuce leaves (e.g., Romaine or Butter lettuce)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook for about 5-7 minutes, until it starts to brown and crisp up.
2. Stir in the tamari, sriracha, smoked paprika, garlic powder, salt, and pepper. Cook for another 2-3 minutes, letting the flavors meld together.
3. While the tempeh cooks, toss the cucumber slices with lime juice, salt, and pepper.
4. To assemble the wraps, place a spoonful of the spicy tempeh mixture in each lettuce leaf.
5. Top with the seasoned cucumber slices and garnish with fresh cilantro.
6. Serve immediately for a fresh and spicy keto lunch.

These spicy tempeh lettuce wraps with cucumber and lime are a perfect balance of flavors and textures, from the spicy tempeh to the crisp cucumber and tangy lime. The lettuce wraps make this dish keto-friendly, while the tempeh provides protein and a satisfying bite. This quick and easy recipe is ideal for a low-carb lunch, and it’s great for meal prep too.

Vegan Keto Spaghetti Squash Primavera

This vegan keto spaghetti squash primavera is a healthy, low-carb alternative to traditional pasta dishes. The spaghetti squash serves as the “noodles,” while the vegetable-packed primavera sauce brings tons of flavor without the carbs. The dish is light yet satisfying, filled with nutrient-dense veggies like bell peppers, zucchini, and tomatoes. It’s the perfect meal to enjoy on a keto diet, full of fiber, healthy fats, and protein.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 cup red bell pepper, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 2 tbsp nutritional yeast (optional for cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place the squash halves face-down on a baking sheet and roast for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
4. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and garlic, and sauté for 5-7 minutes until softened.
5. Stir in the cherry tomatoes and oregano, cooking for another 2-3 minutes until the tomatoes are soft.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands.
7. Toss the squash “noodles” with the vegetable mixture and top with fresh basil and nutritional yeast.
8. Serve immediately for a fresh and satisfying low-carb lunch.

This vegan keto spaghetti squash primavera is a light yet satisfying meal that provides all the flavor of a traditional pasta primavera, minus the carbs. The spaghetti squash mimics pasta beautifully, and the vegetable-packed sauce is both fresh and nutritious. Topped with fresh basil and nutritional yeast, this dish is perfect for those following a keto diet and craving a delicious, plant-based lunch.

Vegan Keto Cauliflower Shepherd’s Pie

This vegan keto cauliflower shepherd’s pie is a comforting and hearty dish that’s perfect for lunch. The traditional mashed potato topping is replaced with cauliflower mash, keeping the dish low-carb while still being rich and creamy. The filling is made with a savory mix of lentils, mushrooms, and vegetables, making it a nutrient-packed meal that’s full of flavor and fiber.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, diced
• 1/2 cup cooked green lentils (or canned, drained and rinsed)
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 tbsp tamari (or soy sauce for non-keto)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the cauliflower florets in a large pot of water until tender, about 8-10 minutes. Drain and mash the cauliflower with olive oil until smooth. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, mushrooms, carrots, and celery, and cook until softened, about 5-7 minutes.
3. Stir in the lentils, tomato paste, thyme, smoked paprika, tamari, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld together.
4. Preheat the oven to 375°F (190°C).
5. Spread the lentil and vegetable mixture evenly into a baking dish. Top with the mashed cauliflower, spreading it out to cover the filling.
6. Bake for 20 minutes, until the top is slightly golden.
7. Garnish with fresh parsley before serving.

This vegan keto cauliflower shepherd’s pie is a comforting and filling dish that’s perfect for lunch. The cauliflower mash creates a creamy topping that complements the savory lentil and vegetable filling. It’s a great way to enjoy a comforting meal without the carbs, and it’s full of plant-based protein and fiber to keep you satisfied throughout the day. Perfect for meal prep and a cozy keto lunch!

Vegan Keto Avocado and Cucumber Sushi Rolls

These vegan keto avocado and cucumber sushi rolls are a fresh, light, and low-carb lunch option that’s both satisfying and easy to make. Using thinly sliced cucumber as a substitute for rice, these rolls are packed with creamy avocado and fresh veggies, making them a perfect keto-friendly alternative to traditional sushi.

Ingredients:

• 1 cucumber, peeled and sliced into thin strips
• 1 ripe avocado, sliced
• 1/4 cup red bell pepper, julienned
• 1/4 cup carrots, julienned
• 1 tbsp rice vinegar (optional for flavor)
• 2 tbsp sesame seeds
• 1 sheet nori (seaweed), cut in half
• Tamari or soy sauce (for dipping)

Instructions:

1. Lay a sheet of nori on a flat surface, shiny side down.
2. Arrange a few strips of cucumber, avocado, bell pepper, and carrots across the nori sheet.
3. If desired, drizzle a small amount of rice vinegar over the vegetables for added flavor.
4. Carefully roll the nori up tightly, using the cucumber slices to help hold everything together.
5. Sprinkle sesame seeds on the outside of the roll for garnish.
6. Slice into bite-sized pieces and serve with tamari or soy sauce for dipping.

These vegan keto avocado and cucumber sushi rolls are a refreshing, low-carb lunch option that’s perfect for sushi lovers on a keto diet. The cucumber serves as a great rice substitute, while the avocado provides creaminess and healthy fats. These rolls are not only delicious but also fun to prepare and eat, making them a great addition to your keto meal rotation.

Vegan Keto Broccoli and Tofu Stir-Fry

This vegan keto broccoli and tofu stir-fry is a quick and flavorful dish that’s perfect for a low-carb lunch. The tofu adds protein and texture, while the broccoli brings a healthy dose of fiber and vitamins. With a savory soy sauce-based marinade and a touch of garlic, this dish is bursting with flavor while being entirely keto-friendly.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 tbsp olive oil
• 2 cups broccoli florets
• 2 tbsp tamari (or soy sauce for non-keto)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame seeds
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, until crispy and golden on all sides.
2. Add the broccoli florets to the skillet and cook for another 3-4 minutes until tender but still crisp.
3. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, garlic, and ginger.
4. Pour the sauce over the tofu and broccoli, stirring well to coat. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Sprinkle with sesame seeds and chopped green onions for garnish.
6. Serve immediately for a delicious, low-carb, and protein-packed lunch.
7. 
   This vegan keto broccoli and tofu stir-fry is a delicious and satisfying dish that’s perfect for a quick lunch. The crispy tofu and tender broccoli are coated in a savory sauce that’s full of flavor. This stir-fry is not only low in carbs but also rich in protein and fiber, making it an ideal choice for a healthy, filling keto meal. It’s easy to prepare and can be customized with your favorite vegetables.

Note: More recipes are coming soon