45+ Tasty Friday Vegan Rice Cooker Recipes to Try

As we age, the importance of maintaining a healthy diet becomes even more crucial.

For those in their 40s and beyond, it’s essential to focus on meals that are not only nutritious but also easy to prepare.

If you’re a busy professional or someone looking for quick and wholesome meal options, vegan rice cooker recipes are a perfect solution.

These recipes are simple, convenient, and packed with plant-based goodness, making them ideal for busy Fridays when you want to kick back but still enjoy a delicious and health-conscious meal.

Whether you’re new to veganism or a seasoned plant-based eater, this article will introduce you to 45+ vegan rice cooker recipes that will simplify your cooking routine and help you enjoy meals that support your well-being.

45+ Tasty Friday Vegan Rice Cooker Recipes to Try

Embracing plant-based meals on a Friday doesn’t have to be time-consuming or complicated.

With the help of your trusty rice cooker, you can easily whip up satisfying and nutritious dishes that are perfect for the weekend.

These 45+ vegan rice cooker recipes offer a wide variety of options that can accommodate different tastes, dietary preferences, and time constraints.

Whether you’re craving a hearty grain bowl, a light stir-fry, or a creamy soup, there’s something in here for everyone.

so, why not start your Friday evening with a delicious homemade meal that fuels both your body and your spirit?

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a low-carb alternative to traditional fried rice, making it a perfect choice for a keto-friendly lunch. Using cauliflower rice instead of regular rice provides a light, low-calorie base, while colorful vegetables and aromatic seasonings bring a delicious flavor to the dish.

Ingredients:

• 1 medium head of cauliflower (or 1 bag of pre-riced cauliflower)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup diced bell peppers (any color)
• 1/2 cup peas (frozen or fresh)
• 2 cloves garlic, minced
• 2 tablespoons tamari or soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil.
2. Once the oil heats up, add the chopped onion, bell peppers, and garlic. Stir until softened, about 3 minutes.
3. Add the cauliflower rice to the cooker and cook for about 5 minutes, stirring occasionally.
4. Stir in the peas, tamari, sesame oil, ground ginger, salt, and pepper. Let it cook for another 5-7 minutes until the cauliflower rice is tender but not mushy.
5. Turn off the rice cooker and garnish with fresh cilantro before serving.

This Cauliflower Rice Stir-Fry is a vibrant, healthy meal that brings the flavors of traditional fried rice without the carbs. It’s an excellent option for those following a keto diet, offering a satisfying texture and rich taste while being packed with vitamins and minerals from the veggies. This recipe is versatile, so feel free to add other low-carb veggies like mushrooms or zucchini to make it your own.

Keto Vegetable Coconut Curry

A comforting and flavorful dish, this Keto Vegetable Coconut Curry is perfect for a Friday lunch. The rich, creamy coconut milk combined with aromatic spices provides a satisfying experience, while the low-carb vegetables keep it in line with a keto lifestyle.

Ingredients:

• 1 medium zucchini, chopped
• 1/2 cup chopped cauliflower florets
• 1/2 cup chopped bell peppers
• 1/2 cup chopped eggplant
• 1 tablespoon coconut oil
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set your rice cooker to the “Cook” setting and add coconut oil. Let it melt.
2. Add the chopped zucchini, cauliflower, bell peppers, and eggplant to the rice cooker. Stir and cook for 5-7 minutes, until the vegetables start to soften.
3. Pour in the coconut milk, curry powder, turmeric, cumin, cinnamon, cayenne (if using), salt, and pepper. Stir everything together.
4. Close the rice cooker and set it to cook for 15-20 minutes until the vegetables are tender and the curry is rich and creamy.
5. Turn off the rice cooker, garnish with fresh cilantro, and serve hot.

This Keto Vegetable Coconut Curry is a warm, nourishing dish that’s packed with flavors from traditional Indian spices. The creamy coconut milk balances out the heat and spices, while the variety of vegetables provides texture and substance. It’s a fantastic choice for a low-carb lunch that feels indulgent without derailing your keto diet.

Vegan Keto “Rice” Pudding with Chia Seeds

A low-carb, dairy-free twist on traditional rice pudding, this Vegan Keto “Rice” Pudding with Chia Seeds is a sweet and satisfying way to end your lunch. Chia seeds mimic the texture of rice, while coconut milk provides richness, making it a perfect keto dessert or even a sweet side dish.

Ingredients:

• 1 cup unsweetened coconut milk
• 2 tablespoons chia seeds
• 1 tablespoon coconut flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1-2 teaspoons low-carb sweetener (like stevia or erythritol)
• A pinch of salt
• Fresh berries or shredded coconut for garnish

Instructions:

1. In your rice cooker, add the coconut milk, chia seeds, coconut flour, vanilla extract, cinnamon, sweetener, and salt.
2. Set the rice cooker to the “Cook” setting and stir everything together. Let it cook for about 15 minutes, stirring occasionally to ensure the chia seeds absorb the liquid and swell.
3. Once the pudding thickens and the chia seeds have expanded, turn off the rice cooker and let it cool slightly. If it’s too thick, you can add more coconut milk to reach your desired consistency.
4. Serve topped with fresh berries or a sprinkle of shredded coconut.

This Vegan Keto “Rice” Pudding is a delightful, guilt-free treat that satisfies your sweet tooth while keeping you within your keto limits. The chia seeds offer a unique texture similar to rice, and the coconut milk adds a rich, creamy element. With the optional sweetener and toppings, it can be customized to your taste, making it a perfect low-carb dessert or snack.

Spicy Tofu and Broccoli Stir-Fry

This Spicy Tofu and Broccoli Stir-Fry is a simple, yet flavorful dish that brings the heat with chili and sriracha sauce. Packed with protein from tofu and fiber from broccoli, it’s a satisfying, low-carb meal that fits perfectly into a keto lifestyle.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sriracha sauce (adjust to your spice preference)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Fresh green onions for garnish
• Sesame seeds for garnish (optional)

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil.
2. Once the oil is hot, add the tofu cubes and cook for about 5 minutes, stirring occasionally to ensure the tofu gets lightly browned on all sides.
3. Add the broccoli florets and cook for another 5-7 minutes, until the broccoli is tender but still vibrant.
4. Stir in the soy sauce, sriracha, rice vinegar, sesame oil, garlic powder, and black pepper. Continue to cook for another 2-3 minutes until everything is well coated and heated through.
5. Turn off the rice cooker, garnish with green onions and sesame seeds, and serve hot.

This Spicy Tofu and Broccoli Stir-Fry is packed with flavor, heat, and nutrients. The tofu provides a great source of plant-based protein, while the broccoli adds fiber and a satisfying crunch. The combination of spicy sriracha and tangy vinegar creates a bold, delicious dish that is low in carbs and perfect for anyone following a keto diet. It’s a filling, savory lunch option that will leave you feeling satisfied.

Zucchini Noodles with Avocado Pesto

This Zucchini Noodles with Avocado Pesto is a refreshing, creamy dish that combines spiralized zucchini with a rich avocado-based pesto sauce. It’s a perfect keto-friendly alternative to pasta, and it’s packed with healthy fats, making it both filling and nutritious.

Ingredients:

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

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy, adding a little water if necessary to achieve your desired consistency.
3. In your rice cooker, lightly steam the zucchini noodles by setting it to the “Cook” setting and adding the zucchini. Cook for about 3-5 minutes, just to warm them up. Be careful not to overcook them as they should remain slightly firm.
4. Remove the zucchini noodles and toss them in the avocado pesto sauce until well coated.
5. Garnish with cherry tomatoes if desired, and serve immediately.

This Zucchini Noodles with Avocado Pesto is a delicious, low-carb alternative to traditional pasta dishes. The avocado pesto is creamy and rich, while the zucchini noodles provide a refreshing, light texture. It’s a great way to enjoy a keto-friendly meal that’s full of healthy fats, fiber, and antioxidants. Perfect for a Friday lunch that’s both satisfying and nourishing.

Cabbage and Mushroom Stir-Fry

This Cabbage and Mushroom Stir-Fry is a hearty, savory dish that’s full of umami flavors. With cabbage as the main vegetable and earthy mushrooms, this low-carb stir-fry is perfect for those looking for a filling and keto-friendly meal.

Ingredients:

• 2 cups shredded cabbage
• 1 cup sliced mushrooms (shiitake, button, or cremini)
• 1 tablespoon olive oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh green onions for garnish

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil.
2. Once the oil is heated, add the sliced mushrooms and cook for about 3 minutes until they begin to soften and release their moisture.
3. Add the shredded cabbage to the rice cooker and stir well. Cook for another 5-7 minutes until the cabbage is tender but still slightly crisp.
4. Stir in the tamari, apple cider vinegar, ginger, garlic powder, salt, and pepper. Let everything cook together for another 3-4 minutes, allowing the flavors to combine.
5. Turn off the rice cooker, garnish with fresh green onions, and serve.

This Cabbage and Mushroom Stir-Fry is an easy, low-carb meal that’s bursting with flavor and nutrients. The earthy mushrooms pair perfectly with the crunchy cabbage, and the tamari sauce adds a savory depth of flavor. It’s a great option for anyone on a keto diet, offering plenty of fiber and antioxidants. This dish can be served as a main or a side, making it a versatile and satisfying choice for your Friday lunch.

Spaghetti Squash with Vegan Alfredo Sauce

This Spaghetti Squash with Vegan Alfredo Sauce is a rich, creamy, and comforting dish that offers all the indulgence f a traditional alfredo but in a keto-friendly, plant-based version. Using spaghetti squash as a pasta substitute, this dish is low-carb, filling, and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup raw cashews (soaked in water for 2 hours or overnight)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash halves face down in the rice cooker, adding a small amount of water (about 1/4 cup) to the base to create steam. Set the rice cooker to “Cook” for about 20-25 minutes, or until the squash is tender.
2. While the squash is cooking, make the vegan alfredo sauce. In a blender, combine the almond milk, soaked cashews, garlic, nutritional yeast, lemon juice, nutmeg, salt, and pepper. Blend until smooth and creamy.
3. Once the spaghetti squash is cooked, remove the halves and use a fork to scrape out the flesh into noodle-like strands.
4. Pour the vegan alfredo sauce over the spaghetti squash noodles, stirring to coat well.
5. Garnish with fresh parsley and serve hot.

This Spaghetti Squash with Vegan Alfredo Sauce is a deliciously creamy and satisfying meal that feels indulgent while staying low in carbs. The spaghetti squash offers a great pasta alternative, while the rich, cashew-based sauce provides all the creamy comfort of a traditional alfredo sauce. It’s perfect for a keto-friendly lunch that feels like a treat without the carbs.

Coconut Lime Cauliflower Rice

Coconut Lime Cauliflower Rice is a tropical, flavorful twist on regular cauliflower rice. The rich coconut milk adds creaminess, while the lime provides a burst of freshness, making it the perfect side dish or base for a keto-friendly, low-carb lunch.

Ingredients:

• 1 medium head of cauliflower, riced (or 1 bag of pre-riced cauliflower)
• 1 tablespoon coconut oil
• 1/2 cup full-fat coconut milk
• Zest and juice of 1 lime
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Set your rice cooker to the “Cook” setting and add the coconut oil. Let it melt.
2. Add the riced cauliflower to the cooker and stir to coat the cauliflower with the coconut oil.
3. Pour in the coconut milk, lime zest, and lime juice. Stir to combine.
4. Cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors of the coconut milk.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Coconut Lime Cauliflower Rice is a fragrant, creamy dish that brings a touch of tropical flair to your keto meal. The coconut milk creates a rich, smooth texture, while the lime adds a refreshing zing that brightens the dish. This cauliflower rice is perfect as a side dish to accompany tofu, tempeh, or stir-fried veggies, or as a base for other low-carb meals.

Vegan Cauliflower and Spinach Stew

This Vegan Cauliflower and Spinach Stew is a hearty and filling dish packed with nutrients. The combination of cauliflower, spinach, and aromatic spices makes for a warming and comforting stew that’s perfect for a keto-friendly lunch. It’s a satisfying low-carb dish that will keep you full and nourished.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth (low-sodium)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil. Once heated, add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Add the cauliflower florets, diced tomatoes, vegetable broth, cumin, turmeric, paprika, salt, and pepper. Stir to combine.
3. Close the rice cooker and set it to “Cook” for 15-20 minutes, or until the cauliflower is tender.
4. Once the cauliflower is cooked, stir in the chopped spinach and cook for an additional 3-5 minutes until the spinach wilts and the stew is heated through.
5. Turn off the rice cooker and garnish with fresh parsley before serving.

This Vegan Cauliflower and Spinach Stew is a comforting, low-carb dish that’s full of flavor and nutrition. The cauliflower provides a satisfying, hearty base, while the spinach adds a nutrient-dense boost. The combination of spices, such as cumin and turmeric, brings warmth and depth to the stew, making it the perfect dish for a filling, keto-friendly lunch. It’s a great option for meal prep, as it stores well and reheats nicely.

Keto Vegan Stuffed Peppers

These Keto Vegan Stuffed Peppers are a perfect low-carb lunch packed with flavor. The peppers are filled with a savory mixture of cauliflower rice, veggies, and spices, offering a satisfying meal without the carbs of traditional rice. They’re both nutritious and delicious!

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium head of cauliflower (or 1 bag of pre-riced cauliflower)
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Vegan cheese (optional, for topping)

Instructions:

1. In your rice cooker, set it to “Cook” and add the olive oil. Once heated, add the diced onion and cook for 3 minutes until softened.
2. Add the riced cauliflower, diced tomatoes, cumin, chili powder, salt, and pepper to the cooker. Stir everything together and cook for about 10 minutes, until the cauliflower is tender.
3. Stir in the fresh parsley, then remove the mixture from the rice cooker.
4. Stuff the bell peppers with the cauliflower mixture and place them upright in the rice cooker. Add a small amount of water to the bottom of the cooker (about 1/4 cup) to steam the peppers.
5. Set the rice cooker to “Cook” and steam the stuffed peppers for about 15-20 minutes, until the peppers are tender. Optionally, top with vegan cheese during the last few minutes of cooking.
6. Serve hot, garnished with additional parsley if desired.

These Keto Vegan Stuffed Peppers are a fun and flavorful way to enjoy a low-carb, keto-friendly meal. The combination of riced cauliflower, spices, and fresh herbs makes for a savory, satisfying filling, while the bell peppers themselves provide a sweet and tender vessel. These stuffed peppers are perfect for meal prep and can be enjoyed as a hearty lunch or dinner option.

Vegan Mushroom and Spinach Quinoa Risotto

This Vegan Mushroom and Spinach Quinoa Risotto is a creamy, comforting dish that uses quinoa in place of rice for a lighter, low-carb alternative. The mushrooms and spinach provide an earthy flavor, while the almond milk and nutritional yeast make the risotto creamy and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cups sliced mushrooms (shiitake, cremini, or button)
• 2 cups fresh spinach, chopped
• 1 1/2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil. Once heated, add the chopped onion and cook for 3 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and their liquid is released.
3. Stir in the quinoa, almond milk, nutritional yeast, garlic powder, thyme, salt, and pepper. Close the rice cooker and set it to “Cook.” Let it cook for 20-25 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
4. Once the quinoa is cooked, stir in the fresh spinach and cook for an additional 3-5 minutes, until the spinach is wilted and everything is heated through.
5. Serve the risotto hot, garnished with fresh herbs or additional nutritional yeast if desired.

This Vegan Mushroom and Spinach Quinoa Risotto is a hearty, savory dish that’s creamy, satisfying, and full of flavor. Quinoa is a great low-carb substitute for traditional risotto rice, and combined with earthy mushrooms and fresh spinach, it creates a dish that feels indulgent without the carbs. The almond milk and nutritional yeast make this risotto creamy and comforting, perfect for a cozy, keto-friendly lunch.

Vegan Thai Curry with Tofu and Vegetables

This Vegan Thai Curry with Tofu and Vegetables is a flavorful and aromatic dish that’s perfect for those on a keto diet. The creamy coconut milk combined with spicy curry paste and tofu makes for a rich, satisfying dish, while the low-carb veggies add crunch and nutrition.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 cup coconut milk (full-fat)
• 1 tablespoon red or green Thai curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon coconut oil
• 1/2 cup chopped bell peppers
• 1/2 cup zucchini, chopped
• 1/2 cup cauliflower florets
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Set your rice cooker to the “Cook” setting and add the coconut oil. Once melted, add the cubed tofu and cook for 5-7 minutes until lightly browned.
2. Add the Thai curry paste, soy sauce, and lime juice to the tofu, stirring to coat the tofu in the spices.
3. Add the coconut milk, chopped bell peppers, zucchini, and cauliflower to the rice cooker. Stir everything together.
4. Close the rice cooker and set it to “Cook” for 15-20 minutes, or until the vegetables are tender and the curry has thickened.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Vegan Thai Curry with Tofu and Vegetables is an incredibly flavorful and satisfying dish that’s both low-carb and keto-friendly. The creamy coconut milk and bold curry paste create a rich, spicy base, while the tofu adds protein and the vegetables provide texture and crunch. It’s an easy, one-pot meal that’s perfect for a flavorful, nourishing lunch.

Vegan Cauliflower “Mac” and Cheese

This Vegan Cauliflower “Mac” and Cheese is a delicious low-carb twist on the classic comfort food. Using cauliflower as the base instead of pasta, and a creamy cashew-based cheese sauce, this dish delivers the rich, cheesy flavors you love while keeping it keto-friendly and plant-based.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup raw cashews (soaked for 2 hours or overnight)
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric (for color)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set your rice cooker to the “Cook” setting and add the cauliflower florets. Add a small amount of water (about 1/4 cup) to help steam the cauliflower and cook for about 10 minutes, until tender.
2. While the cauliflower is cooking, make the cheese sauce. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Once the cauliflower is cooked, remove it from the rice cooker and drain any excess water.
4. Pour the cashew cheese sauce over the cauliflower and stir to coat evenly.
5. Serve hot, garnished with fresh parsley if desired.

This Vegan Cauliflower “Mac” and Cheese is a comforting, cheesy dish without the carbs from traditional pasta. The cauliflower mimics the texture of mac and cheese, while the creamy cashew sauce provides a rich, cheesy flavor. It’s a perfect, keto-friendly lunch that’s both filling and delicious. Plus, it’s packed with healthy fats from the cashews, making it a satisfying meal.

Vegan Zucchini and Mushroom Stir-Fry

This Vegan Zucchini and Mushroom Stir-Fry is a simple, yet flavorful dish that’s perfect for a quick, low-carb, keto-friendly lunch. The earthy mushrooms and tender zucchini are sautéed in a savory sauce, making this dish both delicious and nutrient-packed.

Ingredients:

• 2 medium zucchinis, sliced
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 1 tablespoon olive oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup sesame seeds (optional, for garnish)
• Fresh green onions for garnish

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil. Once hot, add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become tender.
2. Add the sliced zucchini to the rice cooker and cook for another 3-5 minutes, until the zucchini becomes tender but still slightly firm.
3. Stir in the tamari, rice vinegar, garlic powder, ginger, salt, and pepper. Continue to cook for another 2-3 minutes, allowing the flavors to combine.
4. Turn off the rice cooker and garnish with sesame seeds and green onions before serving.

This Vegan Zucchini and Mushroom Stir-Fry is a quick and easy dish that’s both low-carb and full of flavor. The zucchini and mushrooms are both nutrient-dense, while the savory tamari and rice vinegar sauce brings everything together in a satisfying way. This dish can be enjoyed as a main or served as a side dish, making it a versatile choice for a keto-friendly lunch.

Spicy Vegan Lentil and Kale Soup

This Spicy Vegan Lentil and Kale Soup is a hearty and warming dish, packed with protein and fiber from the lentils, and rich in vitamins from the kale. The soup has a nice kick from the spices, making it an exciting, keto-friendly meal that’s perfect for a filling lunch.

Ingredients:

• 1 cup green or brown lentils (rinsed)
• 4 cups vegetable broth (low-sodium)
• 2 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice for garnish (optional)

Instructions:

1. Set your rice cooker to the “Cook” setting and add the olive oil. Once heated, add the diced onion and minced garlic. Sauté for about 3 minutes until softened.
2. Add the lentils, vegetable broth, cumin, paprika, turmeric, and chili powder to the rice cooker. Stir everything together.
3. Close the rice cooker and set it to “Cook” for about 20 minutes, or until the lentils are tender and cooked through.
4. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
5. Season with salt and pepper to taste and serve with a squeeze of fresh lemon juice for a bright finish.

This Spicy Vegan Lentil and Kale Soup is a delicious and filling low-carb meal, rich in protein, fiber, and antioxidants. The spices give the soup a warming kick, while the lentils and kale add heartiness and nutrition. It’s perfect for a cozy, nourishing lunch that keeps you energized without the carbs. Plus, it’s a great option for meal prep!

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Note: More recipes are coming soon