45+ Easy Friday Vegan Potato Recipes to Elevate Your Night Meals

When the weekend rolls around, there’s no better way to kick off Friday than with a delicious, plant-based meal.

Whether you’re hosting a cozy dinner or just enjoying a quiet evening at home, vegan potato recipes can bring a comforting and satisfying touch to your meal.

Potatoes are versatile, budget-friendly, and a great source of vitamins and minerals. From crispy fries to creamy stews, there’s no shortage of ways to enjoy this humble root vegetable.

In this blog post, we’ve rounded up 45+ vegan potato recipes that will transform your Friday meals.

Whether you’re craving something light and fresh or hearty and filling, these recipes are sure to please.

Let’s dive in and explore a variety of creative and tasty ways to enjoy potatoes, all while sticking to your vegan lifestyle.

45+ Easy Friday Vegan Potato Recipes to Elevate Your Night Meals

Potatoes are a true kitchen staple, and when you combine them with fresh ingredients and vegan-friendly seasonings, the possibilities are endless.

From simple dishes to gourmet creations, these 45+ vegan potato recipes can turn any Friday night into a celebration of flavor.

Whether you’re trying something new or sticking to your favorites, you’ll find plenty of inspiration here for your next plant-based meal.

Enjoy the versatility of potatoes while indulging in satisfying, cruelty-free dishes that are sure to impress your taste buds.

Crispy Baked Garlic Parmesan Potatoes

These crispy baked garlic parmesan potatoes are the perfect low-carb, keto-friendly lunch option. With a golden, crunchy exterior and a tender interior, they are flavored with garlic, nutritional yeast, and parmesan for a satisfying, savory taste. This dish offers a fulfilling experience without compromising on flavor, making it an excellent choice for those following a keto or low-carb diet.

Ingredients:

• 4 medium-sized potatoes (choose a low-carb variety like sweet potatoes or radishes if preferred)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• ¼ cup parmesan cheese, grated (use vegan parmesan for a plant-based option)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the potatoes into thin wedges or cubes, ensuring they are of similar size for even cooking.
3. In a large bowl, toss the potato slices with olive oil, minced garlic, salt, and pepper.
4. Sprinkle the nutritional yeast, parmesan, and oregano over the potatoes and mix to coat evenly.
5. Spread the potatoes in a single layer on the prepared baking sheet.
6. Bake for 30-35 minutes or until golden brown and crispy, flipping the potatoes halfway through the cooking time.
7. Garnish with fresh parsley before serving.

These crispy baked garlic parmesan potatoes are not only a delicious treat but also an easy and quick meal to prepare on a busy Friday. The combination of the crispy exterior and soft interior makes them a crowd-pleaser, while the nutritional yeast and parmesan provide a cheesy, umami flavor without the carbs. This dish is perfect for anyone looking for a satisfying, keto-friendly lunch.

Creamy Vegan Potato Salad

A refreshing, creamy, and keto-friendly potato salad that will leave you craving more! This vegan version swaps traditional mayo for a rich and tangy avocado dressing, offering a light but creamy texture. Packed with flavor and a mix of fresh vegetables, this recipe provides a refreshing side dish or a light lunch for your Friday meal plan.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 ripe avocado
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, bring water to a boil and cook the cubed potatoes for about 10-12 minutes or until tender.
2. While the potatoes are cooking, prepare the creamy dressing by blending the avocado, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Drain the potatoes and let them cool for a few minutes.
4. In a large mixing bowl, combine the cooked potatoes with the red onion, celery, and avocado dressing. Stir gently to coat.
5. Garnish with fresh dill or parsley and refrigerate for at least 30 minutes before serving.

This creamy vegan potato salad is a perfect balance of lightness and creaminess, making it a great addition to your keto-friendly lunch rotation. The creamy avocado dressing elevates the flavor, while the freshness of the vegetables adds a crunchy texture that perfectly complements the tender potatoes. It’s a refreshing dish ideal for a low-carb Friday meal.

Vegan Loaded Potato Skins

These vegan loaded potato skins are a delicious low-carb treat that will keep you full and satisfied. With a crispy exterior, a creamy filling made from cauliflower and potatoes, and topped with vegan cheese, avocado, and green onions, this recipe brings the fun and flavor of potato skins without the guilt. A perfect option for a keto-friendly Friday lunch or a satisfying snack.

Ingredients:

• 4 medium potatoes
• 1 cup cauliflower florets
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/4 cup vegan cheese, shredded
• 1 avocado, diced
• 1 tbsp green onions, chopped
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Scrub the potatoes clean and cut them in half lengthwise. Scoop out most of the flesh, leaving a small border around the edge.
2. Place the potato skins on a baking sheet, drizzle with olive oil, and bake for 15 minutes until golden and crispy.
3. While the skins bake, steam the cauliflower until tender (about 5-7 minutes). Once tender, mash the cauliflower and mix it with the scooped potato flesh, almond milk, nutritional yeast, salt, and pepper.
4. Spoon the cauliflower-potato mixture back into the baked skins, top with shredded vegan cheese, and return to the oven for 5 minutes or until the cheese melts.
5. Once out of the oven, top with diced avocado, chopped green onions, and a sprinkle of paprika.

These vegan loaded potato skins are an excellent way to indulge in the comfort of classic potato skins while keeping things keto-friendly. The creamy cauliflower filling adds a rich texture, and the avocado and green onions provide a fresh contrast to the savory flavors. This dish is a perfect, filling lunch that offers all the satisfaction of a classic potato skin, minus the carbs.

Spicy Vegan Potato Tacos

These spicy vegan potato tacos are bursting with flavor, combining perfectly seasoned, roasted potatoes with a zesty chipotle sauce. Wrapped in soft tortillas and topped with fresh avocado, cilantro, and a tangy lime squeeze, they provide a satisfying and low-carb lunch that feels indulgent without the carbs. The bold spices and smoky chipotle sauce make this dish a fiery hit.

Ingredients:

• 4 medium potatoes, diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• 2 tbsp vegan sour cream (optional)
• 4 small keto-friendly tortillas

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
2. Spread the seasoned potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
3. While the potatoes roast, warm the tortillas in a pan or microwave until soft.
4. Once the potatoes are done, assemble the tacos by placing a generous amount of roasted potatoes on each tortilla.
5. Top with fresh avocado slices, cilantro, and a squeeze of lime juice. Add a dollop of vegan sour cream if desired.
6. Serve with extra lime wedges for more zing.

These spicy vegan potato tacos are perfect for a Friday lunch, offering a punch of flavors with the smoky spices, creamy avocado, and tangy lime. The roasted potatoes create a crispy texture that pairs beautifully with the soft tortillas. Whether you’re craving something spicy or just want a satisfying, low-carb lunch, these tacos are sure to hit the spot.

Vegan Potato and Spinach Stir-Fry

This vegan potato and spinach stir-fry is a simple yet flavorful dish that combines crispy potatoes with the fresh, earthy taste of spinach. It’s a perfect low-carb option that’s quick to prepare and packed with nutrients. The addition of garlic and a dash of soy sauce provides a savory finish, making this stir-fry a go-to recipe for a healthy, satisfying lunch.

Ingredients:

• 4 medium potatoes, cubed
• 2 tbsp olive oil
• 3 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large pan or skillet over medium heat. Add the cubed potatoes and cook for 10-12 minutes, stirring occasionally, until they’re golden brown and crispy.
2. Add the minced garlic to the pan and cook for another minute until fragrant.
3. Add the chopped spinach and soy sauce, cooking until the spinach wilts down (about 2-3 minutes).
4. Season with smoked paprika, salt, and pepper to taste. Toss everything together to combine.
5. If desired, sprinkle with sesame seeds for extra crunch and serve.

This vegan potato and spinach stir-fry is a nutritious and satisfying meal that’s perfect for a low-carb lunch. The crispy potatoes contrast beautifully with the wilted spinach, and the savory garlic and soy sauce tie everything together. It’s an easy dish to make, full of flavor and healthy ingredients, making it a great choice for a quick, guilt-free Friday lunch.

Vegan Potato and Cauliflower Curry

This creamy and aromatic vegan potato and cauliflower curry is a hearty and comforting dish that works perfectly as a low-carb, keto-friendly lunch. Packed with spices, tender potatoes, and cauliflower, this curry offers warmth and depth of flavor, while the creamy coconut milk adds richness. This flavorful dish is filling and nutritious, making it a perfect Friday lunch option.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 cups cauliflower florets
• 1 can (14 oz) coconut milk
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
2. Stir in the turmeric, cumin, and curry powder, and cook for an additional minute to bloom the spices.
3. Add the cubed potatoes and cauliflower florets to the pan. Pour in the coconut milk, and stir to coat the vegetables in the spices.
4. Cover and simmer for 20-25 minutes, until the potatoes and cauliflower are tender, and the curry has thickened slightly.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This vegan potato and cauliflower curry is a perfect comfort food dish that’s both flavorful and satisfying. The creamy coconut milk, combined with the warm spices, creates a rich, aromatic base that complements the tender vegetables. It’s a warming, filling, and low-carb dish that’s ideal for a Friday lunch, offering a rich blend of flavors without the heavy carbs.

Vegan Potato & Avocado Salad

This vibrant vegan potato and avocado salad is a light yet filling dish that’s perfect for a keto-friendly Friday lunch. The creamy avocado pairs beautifully with the tender potatoes, while a tangy lemon dressing adds freshness and zest. With the addition of fresh herbs and crunchy veggies, this salad is both nutritious and satisfying, making it a great low-carb meal option.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 ripe avocado, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp mustard (optional for extra tang)

Instructions:

1. Boil the cubed potatoes in salted water for 10-12 minutes until tender. Drain and let them cool for a few minutes.
2. In a large mixing bowl, combine the cooled potatoes, diced avocado, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, mustard (if using), salt, and pepper.
4. Drizzle the dressing over the potato mixture and toss gently to combine.
5. Garnish with fresh parsley before serving.

This vegan potato and avocado salad is a fresh and creamy dish that is light yet hearty enough to satisfy you. The avocado adds richness and texture, while the potatoes provide a satisfying bite. The lemon dressing enhances the overall freshness of the salad, making it a great low-carb, keto-friendly lunch. It’s easy to prepare, full of vibrant flavors, and the perfect way to enjoy potatoes in a healthy way.

Vegan Potato and Mushroom Stir-Fry

This vegan potato and mushroom stir-fry is a savory and satisfying low-carb lunch option. The combination of tender potatoes and earthy mushrooms, sautéed with garlic and soy sauce, creates a flavorful dish that’s filling and hearty. This simple stir-fry is quick to prepare and offers a delicious way to enjoy potatoes without the added carbs.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 cups mushrooms, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cubed potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy.
2. Add the sliced mushrooms and garlic to the pan, cooking for another 5-7 minutes, until the mushrooms are tender and browned.
3. Stir in the soy sauce, thyme, salt, and pepper, and cook for another 2-3 minutes to allow the flavors to meld.
4. Remove from heat and garnish with fresh parsley before serving.

This vegan potato and mushroom stir-fry is a savory, satisfying dish that’s perfect for a quick, low-carb lunch. The crispy potatoes and tender mushrooms complement each other beautifully, while the garlic and soy sauce bring out the umami flavors. It’s a delicious, nutrient-packed meal that’s easy to make and perfect for a keto-friendly lunch that doesn’t sacrifice flavor.

Vegan Potato and Zucchini Fritters

These vegan potato and zucchini fritters are a crispy, savory treat that makes for an excellent low-carb lunch. The combination of grated potatoes and zucchini, seasoned with fresh herbs and pan-fried until golden brown, creates a delicious, satisfying texture. Served with a tangy dipping sauce or topped with avocado, these fritters offer a flavorful way to enjoy potatoes in a keto-friendly meal.

Ingredients:

• 3 medium potatoes, peeled and grated
• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Optional: vegan sour cream or avocado for serving

Instructions:

1. Grate the potatoes and zucchinis and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. In a large mixing bowl, combine the grated potatoes, zucchini, almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the mixture and shape into small patties.
4. Fry the patties in the skillet for about 3-4 minutes on each side, until golden and crispy.
5. 
   These vegan potato and zucchini fritters are crispy on the outside and soft on the inside, making them the perfect keto-friendly lunch option. The blend of potatoes and zucchini creates a light yet filling dish, and the crispy texture adds a satisfying crunch. They can be paired with a refreshing dip or enjoyed on their own for a delicious, low-carb, and healthy meal.

Vegan Potato and Broccoli Bake

This vegan potato and broccoli bake is a comforting, low-carb dish that combines the creamy texture of potatoes with the freshness of broccoli, all baked together in a savory, herb-infused sauce. Topped with a crunchy vegan breadcrumb crust, it’s a hearty yet healthy lunch option that’s both filling and satisfying. Perfect for a Friday meal, this bake is both rich in flavor and easy to prepare.

Ingredients:

• 4 medium potatoes, peeled and sliced thinly
• 2 cups broccoli florets
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup vegan breadcrumbs
• 1/4 tsp dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the sliced potatoes at the bottom of the baking dish, followed by a layer of broccoli florets.
3. In a small bowl, whisk together the almond milk, nutritional yeast, garlic powder, salt, and pepper. Pour the mixture evenly over the potatoes and broccoli.
4. Sprinkle the breadcrumbs and dried thyme on top for added crunch.
5. Bake for 30-35 minutes, or until the potatoes are tender and the top is golden brown.
6. Serve hot as a satisfying, comforting lunch.

This vegan potato and broccoli bake is a perfect combination of creamy potatoes and crisp-tender broccoli, all enveloped in a savory, cheesy sauce. The crunchy breadcrumb topping adds texture and enhances the flavor. This dish is a comforting yet light keto-friendly option that will leave you feeling full and satisfied, making it an excellent choice for a Friday lunch.

Vegan Potato & Kale Soup

This hearty vegan potato and kale soup is a warm, filling, and nutritious option for a low-carb, keto-friendly lunch. The creamy potatoes blend perfectly with the earthy kale, creating a flavorful and satisfying base. Enhanced with garlic, onions, and herbs, this soup is perfect for chilly days or as a light but filling Friday lunch option. It’s simple, comforting, and packed with healthy ingredients.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (for creaminess)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the chopped kale and cook for an additional 5 minutes, allowing the kale to wilt and soften.
4. For a creamier texture, add almond milk and blend part of the soup with an immersion blender or in a regular blender until smooth.
5. Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

This vegan potato and kale soup is a comforting and nourishing meal, perfect for a chilly Friday lunch. The hearty otatoes and vibrant kale combine in a rich, savory broth, while the almond milk adds a creamy touch without the extra carbs. It’s a wholesome, filling dish that’s both satisfying and keto-friendly, offering the perfect balance of flavor and texture.

Vegan Potato and Tempeh Stir-Fry

This vegan potato and tempeh stir-fry is a flavorful and protein-packed lunch option that’s both low-carb and keto-friendly. The combination of crispy potatoes and tempeh, paired with fresh vegetables and a savory sauce, creates a satisfying and hearty dish. Perfect for those looking for a flavorful, filling lunch with a good balance of protein and vegetables.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 package tempeh, sliced
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp olive oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cubed potatoes and cook for 10-12 minutes, flipping occasionally until crispy and golden.
2. In the same pan, add the remaining olive oil and sauté the tempeh slices for 5-7 minutes, or until golden brown.
3. Add the bell pepper and onion to the pan and cook for an additional 3-4 minutes, until the vegetables are tender.
4. Stir in the soy sauce, rice vinegar, sesame oil, garlic powder, salt, and pepper. Toss to coat the potatoes, tempeh, and vegetables in the sauce.
5. Garnish with sesame seeds before serving.

This vegan potato and tempeh stir-fry is a flavorful and protein-rich dish that makes for a filling, keto-friendly lunch. The crispy potatoes and savory tempeh work wonderfully together, while the fresh vegetables add a crunch and brightness to the dish. The

Vegan Potato and Chickpea Curry

This vegan potato and chickpea curry is a rich, flavorful dish packed with hearty ingredients, making it an ideal low-carb, keto-friendly lunch. The combination of tender potatoes, protein-rich chickpeas, and aromatic spices creates a comforting meal that is both filling and nutritious. Served with a side of leafy greens or cauliflower rice, this curry makes for a satisfying, low-carb Friday lunch option.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for another minute, until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
4. Add the cubed potatoes, chickpeas, and coconut milk. Stir to combine, then bring to a simmer.
5. Cover and cook for 20-25 minutes, or until the potatoes are tender and the curry has thickened.
6. Garnish with fresh cilantro before serving.

This vegan potato and chickpea curry is a flavorful and satisfying dish with a rich, creamy texture from the coconut milk and a balanced spice profile. The potatoes provide heartiness, while the chickpeas add protein, making it a perfect low-carb, keto-friendly option. This curry is easy to prepare, making it an ideal choice for a comforting and filling Friday lunch.

Vegan Potato & Cauliflower Tacos

These vegan potato and cauliflower tacos offer a perfect balance of crispy potatoes and roasted cauliflower, all wrapped in a warm tortilla and topped with zesty salsa and avocado. This low-carb, keto-friendly dish is packed with flavor and texture, making it an ideal Friday lunch. These tacos are easy to make and customizable with your favorite toppings, making them a fun and satisfying meal.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• 4 small keto-friendly tortillas

Instructions:

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Toss the cubed potatoes and cauliflower florets with olive oil, cumin, paprika, salt, and pepper.
3. Spread the potatoes on one baking sheet and the cauliflower on the other. Roast for 20-25 minutes, flipping halfway, until both are tender and slightly crispy.
4. Warm the tortillas in a pan or microwave until soft.
5. Assemble the tacos by layering the roasted potatoes and cauliflower onto each tortilla. Top with salsa, avocado slices, and fresh cilantro.
6. Serve immediately, with extra salsa on the side.

These vegan potato and cauliflower tacos are a delicious low-carb option for a satisfying lunch. The crispy potatoes and roasted cauliflower offer a wonderful contrast in textures, while the avocado and salsa add freshness and tang. The soft keto tortillas make these tacos a fun and filling meal that’s both nutritious and easy to prepare, making them a perfect choice for a Friday lunch.

Vegan Potato and Bell Pepper Stir-Fry

This vegan potato and bell pepper stir-fry is a vibrant, flavorful dish that’s quick and easy to prepare. The combination of crispy potatoes, sweet bell peppers, and savory soy sauce creates a colorful, low-carb, keto-friendly meal that’s perfect for a satisfying lunch. Packed with vegetables and seasoned with garlic and ginger, this stir-fry is a healthy option for those looking to keep their Friday lunch light but filling.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy.
2. Add the minced garlic and ginger, and cook for another minute until fragrant.
3. Stir in the sliced bell peppers and onion, and cook for an additional 5-6 minutes until the vegetables are tender-crisp.
4. Add soy sauce, rice vinegar, salt, and pepper, and stir to coat the vegetables evenly.
5. Cook for another 2-3 minutes to allow the flavors to meld, then garnish with fresh cilantro.

This vegan potato and bell pepper stir-fry is a simple yet flavorful dish that makes for a satisfying low-carb lunch. The crispy potatoes and tender bell peppers are perfectly complemented by the savory soy sauce and tangy rice vinegar, creating a balanced and delicious meal. It’s an easy recipe that can be customized with other vegetables, making it a versatile option for a healthy, keto-friendly lunch.

Note: More recipes are coming soon