35+ Delicious Friday Vegan Oven Recipes You’ll Love

Fridays are special—they signal the start of the weekend and are perfect for unwinding with delicious, comforting meals.

If you’re looking for plant-based options to satisfy your Friday cravings, you’re in for a treat. Vegan oven recipes are a fantastic way to create flavorful dishes with minimal effort.
From baked pasta and roasted vegetables to hearty casseroles and savory pies, there’s no shortage of ideas to make your Friday dinners exciting and satisfying.

In this blog post, we’ll explore 35+ vegan oven recipes that are perfect for any Friday evening, whether you’re cooking for yourself, your family, or hosting friends.

35+ Delicious Friday Vegan Oven Recipes You’ll Love

Fridays are all about treating yourself to something special, and these 35+ vegan oven recipes are here to inspire your next culinary adventure.

Whether you’re in the mood for a hearty casserole, a flavorful roasted dish, or a simple baked dessert, these recipes have something for everyone.

The beauty of oven-cooked meals lies in their ability to bring out rich, deep flavors with minimal effort, leaving you more time to relax and enjoy your evening.

So grab your apron, fire up your oven, and let these recipes make your Friday nights more delicious than ever. Enjoy!

Spicy Cauliflower Wings with Creamy Tahini Dip

Craving something crispy, spicy, and utterly satisfying for your low-carb lunch? These spicy cauliflower wings are baked to perfection, offering a guilt-free alternative to traditional wings. Coated with a flavorful mix of spices and paired with a creamy tahini Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup almond flour
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 cup hot sauce
• 2 tbsp melted coconut oil

For the Dip:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, garlic powder, smoked paprika, cayenne pepper, and salt.
3. Dip cauliflower florets in almond milk, coat with the almond flour mixture, and place them on the baking sheet.
4. Bake for 20 minutes.
5. Mix hot sauce with melted coconut oil, brush the baked florets, and return to the oven for another 10 minutes.
6. For the dip, whisk all ingredients in a bowl until smooth. Adjust consistency with water if needed.
7. Serve the spicy cauliflower wings with the creamy tahini dip on the side.

These spicy cauliflower wings are proof that vegan, keto-friendly recipes can be indulgent and flavorful. Perfect for Friday lunches, this dish is sure to become a favorite for its balance of spice, crunch, and creamy goodness.

Zucchini Noodles with Creamy Avocado Pesto

For a fresh, vibrant, and low-carb vegan lunch, zucchini noodles with creamy avocado pesto are a perfect choice. This dish combines the lightness of zucchini spirals with the rich, herby flavor of avocado pesto, offering a nutrient-dense and satisfying meal.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Use a spiralizer to create zucchini noodles and set them aside.
2. In a food processor, blend avocado, basil, olive oil, lemon juice, garlic, nutritional yeast, salt, and pepper until creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Optional: Warm the noodles slightly in a pan for a minute or two.
5. Serve immediately, garnished with additional basil leaves or nutritional yeast if desired.

This zucchini noodles recipe brings a refreshing twist to vegan keto meals. Light yet filling, the creamy avocado pesto makes it rich in healthy fats and bursting with flavor. Perfect for a relaxed Friday lunch, this dish is as easy to prepare as it is delightful to eat.

Baked Portobello Mushrooms with Spinach and Almond Cheese

Portobello mushrooms are a vegan keto superstar, and this recipe highlights their versatility. Filled with a creamy almond cheese and spinach mixture, these baked mushrooms make for a hearty and elegant lunch.

Ingredients:

• 4 large Portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup almond cheese (store-bought or homemade)
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the Portobello mushrooms and remove their stems. Brush the caps with olive oil and sprinkle with salt and pepper.
3. Sauté the spinach in olive oil and garlic until wilted, then mix it with almond cheese.
4. Fill each mushroom cap with the spinach-almond cheese mixture.
5. Bake for 20 minutes or until the mushrooms are tender.
6. Serve warm, optionally garnished with fresh herbs like parsley.

Baked Portobello mushrooms with spinach and almond cheese are an excellent low-carb vegan lunch option, ideal for ending your week on a delicious note. These stuffed mushrooms are satisfying, nutrient-rich, and versatile enough to suit any occasion.

Eggplant Pizza Bites with Basil Cashew Cream

Who says you can’t enjoy pizza on a low-carb vegan diet? These eggplant pizza bites are a delightful alternative that captures all the flavors of classic pizza without the carbs. Topped with a basil cashew cream, they’re perfect for a fun and satisfying Friday lunch.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup sugar-free marinara sauce
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup black olives, sliced
• 1/2 cup fresh spinach, chopped

For the Basil Cashew Cream:

• 1/2 cup cashews, soaked overnight
• 1/4 cup water
• 1/2 cup fresh basil leaves
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lightly brush eggplant slices with olive oil and bake for 15 minutes.
3. Spread marinara sauce on each baked slice, then top with cherry tomatoes, black olives, and spinach.
4. Blend all basil cashew cream ingredients in a food processor until smooth.
5. Drizzle the basil cashew cream over the eggplant slices and bake for another 5 minutes.
6. Serve warm with extra basil for garnish.

These eggplant pizza bites are an innovative way to enjoy pizza flavors while staying keto and vegan. They’re quick to make, visually appealing, and brimming with Mediterranean-inspired goodness.

Crispy Tofu and Broccoli Sheet Pan Meal

For a no-fuss Friday lunch, this crispy tofu and broccoli sheet pan meal delivers a delightful mix of textures and flavors. Coated in a savory almond butter glaze and roasted to perfection, this recipe is both keto-friendly and vegan.

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the Almond Butter Glaze:

• 2 tbsp almond butter
• 1 tbsp tamari or soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 1 tsp ginger, grated

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss tofu and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 20 minutes, flipping halfway through.
4. Whisk together all almond butter glaze ingredients in a bowl.
5. Drizzle the glaze over the roasted tofu and broccoli, then return to the oven for another 5 minutes.
6. Serve warm, garnished with sesame seeds if desired.

This crispy tofu and broccoli sheet pan meal is a testament to how simple ingredients can create a flavorful and balanced vegan keto dish. Perfect for busy Fridays, it’s a nutritious option that’s as easy to clean up as it is to enjoy.

Roasted Bell Pepper and Avocado Salad Wraps

When you’re looking for something light yet satisfying, roasted bell pepper and avocado salad wraps are the way to go. These vibrant wraps are packed with healthy fats, roasted veggies, and a tangy tahini dressing, making them perfect for a keto-friendly vegan lunch.

Ingredients:

• 2 large bell peppers (red and yellow), sliced
• 1 avocado, diced
• 1/2 cup cucumber, chopped
• 1/4 cup red onion, thinly sliced
• 4 large lettuce leaves (for wraps)

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange bell pepper slices on a baking sheet, drizzle with olive oil, and roast for 15 minutes.
2. Mix the avocado, cucumber, and red onion in a bowl.
3. In a separate bowl, whisk together tahini dressing ingredients until smooth.
4. Assemble the wraps by layering roasted bell peppers, avocado salad, and a drizzle of tahini dressing on the lettuce leaves.
5. Roll them up tightly and serve immediately.

These roasted bell pepper and avocado salad wraps are a refreshing and portable low-carb lunch option. Bursting with color, flavor, and nutrients, they’re the perfect choice for a relaxed yet nutritious Friday meal.

Spinach and Artichoke Stuffed Avocados

Looking for a creamy, indulgent low-carb vegan lunch? These spinach and artichoke stuffed avocados are rich in flavor and loaded with healthy fats. They’re an easy-to-make option that feels like a gourmet treat, perfect for a Friday meal that’s both satisfying and keto-friendly.

Ingredients:

• 2 large avocados, halved and pitted
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, chopped
• 1/4 cup almond cheese or vegan cream cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Scoop out a small portion of the avocado flesh to create a larger cavity. Dice the scooped avocado and set it aside.
2. Heat olive oil in a pan and sauté garlic until fragrant. Add spinach and artichoke hearts, cooking until the spinach wilts.
3. Stir in almond cheese or vegan cream cheese until well combined, then mix in the diced avocado. Season with salt and pepper.
4. Stuff the mixture into the avocado halves. Serve immediately or warm them in the oven at 375°F (190°C) for 5 minutes.

These spinach and artichoke stuffed avocados are a luscious, nutrient-packed lunch option. With their creamy texture and rich flavor, they’re a delightful way to cap off your week while staying on track with your vegan keto goals.

Coconut Curry Cauliflower Rice Bowl

This coconut curry cauliflower rice bowl is a fragrant, low-carb vegan dish that’s both nourishing and comforting. Packed with bold flavors from coconut milk and curry spices, it’s a versatile lunch that can be prepared quickly, making it a perfect Friday choice.

Ingredients:

• 2 cups cauliflower rice
• 1/2 cup coconut milk (full-fat)
• 1 cup mixed vegetables (zucchini, bell peppers, and snap peas)
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 clove garlic, minced
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add mixed vegetables and cook for 3–5 minutes until slightly tender.
3. Stir in cauliflower rice, curry powder, and turmeric. Mix well.
4. Pour in coconut milk, reduce heat, and simmer for 5–7 minutes, allowing the flavors to meld. Season with salt to taste.
5. Serve warm, garnished with fresh cilantro if desired.

This coconut curry cauliflower rice bowl is a simple yet flavorful vegan keto meal. Its creamy curry base and vibrant veggies make it an irresistible lunch option that’s as nutritious as it is satisfying.

Cucumber Sushi Rolls with Avocado and Sesame

For a fresh and fun lunch, cucumber sushi rolls are the perfect keto-friendly vegan option. These bite-sized delights are filled with creamy avocado, crunchy vegetables, and sesame seeds, offering a light yet fulfilling meal to enjoy on a Friday afternoon.

Ingredients:

• 1 large cucumber, thinly sliced lengthwise using a mandoline
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup sesame seeds (black and white)
• Soy sauce or tamari for dipping

Instructions:

1. Lay the cucumber slices flat on a clean surface.
2. Place a slice of avocado, some shredded carrots, and red bell pepper at one end of each cucumber slice.
3. Roll the cucumber tightly around the fillings to create sushi rolls.
4. Secure with a toothpick if needed and sprinkle with sesame seeds.
5. Serve with soy sauce or tamari for dipping.

These cucumber sushi rolls are a creative and refreshing vegan keto lunch idea. Their light, crunchy texture combined with creamy avocado and bold dipping sauce makes them an excellent choice for a casual yet satisfying Friday meal.

Baked Tofu and Kale Salad with Lemon Tahini Dressing

This baked tofu and kale salad with lemon tahini dressing is a hearty, low-carb vegan lunch option that’s packed with protein, healthy fats, and a burst of flavor. The crispy tofu pairs perfectly with the nutrient-rich kale, and the tangy dressing ties it all together in this satisfying dish.

Ingredients:

• 1 block of firm tofu, pressed and cubed
• 4 cups kale, chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 clove garlic, minced
• Water to thin, as needed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss tofu cubes with olive oil, smoked paprika, salt, and pepper.
2. Place the tofu on a baking sheet and bake for 25–30 minutes, flipping halfway through, until crispy.
3. In a large bowl, massage chopped kale with a little olive oil and salt to soften the leaves.
4. Whisk together tahini, lemon juice, olive oil, garlic, and a bit of water until the dressing is smooth. Season with salt and pepper.
5. Once the tofu is baked, combine it with the kale and drizzle with lemon tahini dressing. Toss gently to combine.
6. Serve immediately.

This baked tofu and kale salad is a perfect vegan keto lunch that’s both light and satisfying. The crispy tofu and tender kale create a wonderful contrast, while the lemon tahini dressing adds a rich, tangy flavor to bring everything together.

Avocado and Cucumber Lettuce Wraps

For a refreshing, light, and keto-friendly lunch, avocado and cucumber lettuce wraps offer a satisfying crunch with minimal effort. Packed with healthy fats from the avocado and a crisp bite from the cucumber, this simple wrap is perfect for a quick Friday meal.

Ingredients:

• 2 large lettuce leaves (e.g., Romaine or Butter lettuce)
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Lay the lettuce leaves flat on a clean surface.
2. In the center of each leaf, layer slices of avocado, cucumber, and shredded carrots.
3. Sprinkle with fresh cilantro, a squeeze of lime juice, and season with salt and pepper.
4. Roll the lettuce leaves into wraps and serve immediately, or keep them chilled for a light lunch later in the day.

These avocado and cucumber lettuce wraps are an easy, refreshing option for a low-carb, vegan lunch. Their crisp and creamy texture makes them incredibly satisfying, and the lime adds a zesty freshness that’s perfect for a quick, healthy Friday meal.

Roasted Brussels Sprouts and Butternut Squash Salad

A roasted Brussels sprouts and butternut squash salad is a hearty, warm option for a cozy Friday lunch. The combination of slightly charred Brussels sprouts and sweet butternut squash pairs beautifully with a tangy dressing, making this dish both flavorful and filling while staying low-carb and vegan.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 cup butternut squash, cubed
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

For the Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, dried thyme, salt, and pepper.
2. Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, tossing halfway through, until golden and tender.
3. While the veggies are roasting, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
4. Once the vegetables are done, toss them in the dressing and serve warm.

This roasted Brussels sprouts and butternut squash salad is a satisfying vegan keto lunch that’s both comforting and nutritious. The roasted veggies have a natural sweetness that’s complemented by the tangy dressing, making it a perfect choice for a cozy Friday meal.

Spaghetti Squash with Pesto and Cherry Tomatoes

This spaghetti squash with pesto and cherry tomatoes is a delicious and light vegan keto lunch. The spaghetti squash provides a low-carb pasta alternative, while the pesto offers a creamy, savory flavor. Combined with fresh cherry tomatoes, this dish is an ideal choice for a healthy, flavorful meal.

Ingredients:

• 1 medium spaghetti squash
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• 1 clove garlic
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place it on a baking sheet, cut side down.
2. Roast for 40 minutes, or until the squash is tender and can be shredded with a fork.
3. While the squash is roasting, make the pesto by blending basil, pine nuts, nutritional yeast, garlic, and olive oil in a food processor until smooth. Add salt and pepper to taste.
4. Once the spaghetti squash is done, use a fork to scrape out the strands into a large bowl.
5. Toss the squash with the pesto, and top with halved cherry tomatoes. Serve warm.

Spaghetti squash with pesto and cherry tomatoes is a refreshing and filling low-carb dish that’s perfect for a light lunch. The creamy pesto and fresh tomatoes complement the delicate texture of the squash, making it a satisfying and nutritious vegan keto meal.

Cauliflower and Spinach Stuffed Mushrooms

These cauliflower and spinach stuffed mushrooms are a savory, low-carb vegan option for a Friday lunch. With a rich filling of cauliflower rice, sautéed spinach, and herbs, they provide a great balance of flavor and nutrition, all packed into one bite-sized mushroom cap.

Ingredients:

• 8 large Portobello mushrooms, stems removed
• 1 cup cauliflower rice
• 2 cups spinach, chopped
• 1/4 cup almond flour
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat and sauté the spinach until wilted. Add the cauliflower rice and cook for another 5 minutes until softened.
3. Stir in the almond flour, garlic powder, onion powder, salt, and pepper, and cook for another 2 minutes.
4. Stuff the mushroom caps with the cauliflower-spinach mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on the baking sheet and bake for 20 minutes, or until the mushrooms are tender.
6. Serve immediately.

Cauliflower and spinach stuffed mushrooms offer a flavorful, low-carb, and keto-friendly lunch option. These bite-sized delights are filled with rich, savory ingredients, making them a satisfying and wholesome meal for any Friday afternoon.

Roasted Cauliflower and Chickpea Tacos

Roasted cauliflower and chickpea tacos are a delicious, low-carb, vegan alternative to traditional tacos. Packed with roasted vegetables, smoky chickpeas, and topped with a creamy avocado sauce, these tacos are perfect for a quick and satisfying Friday lunch.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

For the Avocado Sauce:

• 1 ripe avocado
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/4 cup fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
2. Spread the mixture evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
3. While the vegetables are roasting, blend all avocado sauce ingredients in a food processor until smooth.
4. Once the cauliflower and chickpeas are done, warm low-carb tortillas or lettuce wraps.
5. Assemble the tacos by placing roasted cauliflower and chickpeas in the wraps, then drizzle with the avocado sauce. Serve immediately.

Roasted cauliflower and chickpea tacos offer a flavorful and satisfying vegan keto meal. The smoky spices combined with the creamy avocado sauce create a mouthwatering contrast, making these tacos the perfect choice for a delicious Friday lunch.’

Note: More recipes are coming soon