25+Flavorful Friday Vegan Slow Cooker Recipes for a Cozy Evening

As the weekend approaches, we often find ourselves craving a mix of comfort and convenience.

Fridays are the perfect day to unwind after a busy week, and what better way to do that than with a slow cooker?

Whether you’re a seasoned vegan or just looking to try something new, these 25+ Friday vegan slow cooker recipes will make your evenings easy, delicious, and stress-free.

From hearty stews to flavorful curries and soups, these dishes are not only satisfying but also packed with nutrients. Plus, the best part?

You can set them up in the morning and have a warm, home-cooked meal waiting for you by dinner time, giving you more time to relax and enjoy the start of your weekend.

25+Flavorful Friday Vegan Slow Cooker Recipes for a Cozy Evening

As the workweek winds down, don’t let dinner be a source of stress.

These 25+ vegan slow cooker recipes are your ticket to effortless, flavorful meals that will satisfy your taste buds and nourish your body.

Whether you’re cooking for one or feeding the whole family, these dishes are versatile, healthy, and simple to prepare.

So, let your slow cooker do the hard work while you enjoy your Friday evening with a meal that feels like a treat!

Vegan Keto Slow Cooker Cauliflower Soup

This creamy, hearty cauliflower soup is the perfect vegan keto recipe to enjoy on a cold Friday. Using the slow cooker, the flavors meld beautifully to create a comforting and nourishing dish. The cauliflower adds richness, while coconut milk and seasonings provide a luscious, smooth texture. It’s low in carbs and high in flavor—perfect for a satisfying, guilt-free lunch.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk (unsweetened)
• 4 cups vegetable broth (low-sodium)
• 1 tsp turmeric powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Place the cauliflower, onion, and garlic into the slow cooker.
2. Add the vegetable broth, coconut milk, turmeric, cumin, paprika, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6-8 hours, or until the cauliflower is tender.
4. Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

This Vegan Keto Slow Cooker Cauliflower Soup is both indulgent and nutritious. It’s easy to make, and the slow cooking method ensures that every ingredient infuses with flavor. A fantastic low-carb option for anyone following a keto lifestyle, it delivers both comfort and nourishment. It’s a meal that can be enjoyed on its own or paired with a side salad for a complete, satisfying lunch.

Vegan Keto Slow Cooker Zucchini and Mushroom Casserole

For a savory, filling lunch, try this zucchini and mushroom casserole made in the slow cooker. The combination of earthy mushrooms and tender zucchini makes for a hearty, low-carb dish that fits perfectly into a vegan keto meal plan. The addition of nutritional yeast adds a cheesy flavor, without any dairy, making this casserole a favorite among keto and plant-based eaters alike.

Ingredients:

• 3 medium zucchinis, sliced
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 1/2 cup coconut cream
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onions and mushrooms for about 5 minutes, until softened.
2. Place the zucchini slices, sautéed mushrooms, and onions in the slow cooker.
3. Add the coconut cream, nutritional yeast, garlic powder, thyme, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 4-6 hours, or until the zucchini is tender and the flavors are well blended.
5. Serve warm, garnished with extra thyme if desired.

This Vegan Keto Zucchini and Mushroom Casserole is an excellent choice for a comforting and satisfying low-carb lunch. With its rich, savory flavor and creamy texture, it feels indulgent yet stays aligned with your keto goals. It’s the perfect dish to prepare ahead of time, as the slow cooker does all the work. Plus, the nutritional yeast provides a cheesy flavor, making it a great option for those who miss cheese on a plant-based diet.

Vegan Keto Slow Cooker Eggplant Stew

This flavorful vegan keto eggplant stew combines the richness of eggplant with the depth of Mediterranean flavors. Slow-cooked to perfection, it’s a stew that bursts with vibrant colors and spices. Tomatoes, olives, and a touch of olive oil bring everything together in a hearty and low-carb lunch that will keep you full and satisfied.

Ingredients:

• 2 medium eggplants, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/2 cup Kalamata olives, pitted and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
2. Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
3. Transfer the eggplant mixture to the slow cooker and add the canned tomatoes, olives, oregano, cinnamon, salt, and pepper.
4. Stir everything together, cover, and cook on low for 6-8 hours, or until the eggplant is soft and tender.
5. Serve warm, garnished with fresh basil.

This Vegan Keto Eggplant Stew is the ultimate comfort dish for a cozy Friday lunch. It combines rich Mediterranean flavors with the versatility of eggplant, creating a stew that is both hearty and light on carbs. The slow cooking process allows the spices to meld, resulting in a stew that’s packed with deep flavor. Whether you serve it on its own or alongside a green salad, it’s a satisfying meal that will leave you feeling nourished and energized.

vegan Keto Slow Cooker Spaghetti Squash Primavera

This vibrant and light Vegan Keto Spaghetti Squash Primavera is a delightful dish packed with fresh veggies, perfect for a Friday lunch. The slow cooker makes the spaghetti squash tender, allowing it to mimic pasta, while the array of colorful vegetables and a garlic-infused tomato sauce provide a delicious, nutrient-packed meal. It’s low in carbs but full of flavor, making it an excellent choice for anyone looking for a keto-friendly, plant-based lunch.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Place the halved spaghetti squash in the slow cooker, cut side down.
2. Surround the squash with cherry tomatoes, bell pepper, zucchini, onion, and garlic.
3. Add the diced tomatoes, basil, olive oil, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 4-5 hours, or until the squash is tender and the vegetables are soft.
5. Once cooked, use a fork to shred the flesh of the spaghetti squash into “noodles.”
6. Serve the squash noodles topped with the veggie mixture, garnished with fresh basil.

This Vegan Keto Spaghetti Squash Primavera is a wonderful low-carb alternative to traditional pasta dishes. The slow cooking method helps the spaghetti squash become tender and easy to shred into noodle-like strands. Paired with a fresh vegetable medley and a tangy tomato sauce, it’s a refreshing, flavorful dish that doesn’t compromise on taste or texture. This is a perfect Friday lunch that’s healthy, filling, and easy to prepare in the slow cooker.

Vegan Keto Slow Cooker Chickpea Stew

his Vegan Keto Chickpea Stew is a hearty and satisfying dish that’s perfect for a filling lunch. Packed with protein from the chickpeas and a variety of vegetables, this slow-cooked stew brings together bold flavors, with garlic, cumin, and smoked paprika offering depth. Despite chickpeas being a bit higher in carbs, the other low-carb veggies balance the dish, making it a great option for those following a modified keto approach. It’s perfect for a filling, comforting meal on a busy Friday.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced carrots
• 1 medium zucchini, diced
• 1 cup spinach (fresh or frozen)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 4 cups vegetable broth (low-sodium)

Instructions:

1. In the slow cooker, combine the chickpeas, carrots, zucchini, spinach, diced tomatoes, onion, and garlic.
2. Add the cumin, smoked paprika, turmeric, salt, and pepper, then pour in the vegetable broth.
3. Stir well, cover, and cook on low for 6-8 hours, or until the vegetables are tender and the flavors meld together.
4. Serve the stew warm, with a side of low-carb bread or a salad if desired.

This Vegan Keto Chickpea Stew is a perfect Friday lunch choice when you’re craving something hearty and fulfilling but still keto-friendly. With the rich spices and the heartiness of chickpeas, it’s a comforting dish that satisfies both your hunger and your taste buds. The slow cooker does the work, making it easy to prepare and enjoy without much fuss. Plus, it’s versatile enough to adjust to your personal taste by adding extra veggies or spices.

Vegan Keto Slow Cooker Butternut Squash Curry

This Vegan Keto Slow Cooker Butternut Squash Curry is a warm, comforting dish with bold flavors. The sweetness of the butternut squash is balanced by the spiciness of curry powder, garlic, and ginger. Coconut milk adds richness, while the slow cooking process allows the flavors to develop and the squash to become perfectly tender. It’s a cozy, low-carb lunch that’s full of warmth and nutrition, making it an ideal dish to enjoy on a Friday.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk (unsweetened)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the diced butternut squash, onion, garlic, and grated ginger in the slow cooker.
2. Add the coconut milk, turmeric, curry powder, cinnamon, olive oil, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours, or until the squash is soft and tender.
4. Once cooked, use an immersion blender to partially puree the curry for a creamier texture, or leave it chunky.
   This Vegan Keto Butternut Squash Curry is a flavorful, comforting dish perfect for those following a keto or low-carb diet. The combination of spices creates a complex flavor profile, while the butternut squash provides a natural sweetness that complements the savory elements. It’s the ideal dish to prepare in a slow cooker, letting the flavors develop throughout the day. Serve it on its own or with a side of low-carb vegetables for a delicious, nourishing Friday lunch.

Vegan Keto Slow Cooker Stuffed Peppers

These Vegan Keto Stuffed Peppers are a vibrant, satisfying dish perfect for a low-carb lunch. The slow cooker makes the peppers incredibly tender, while the stuffing—a mixture of cauliflower rice, black beans, and a blend of savory spices—provides a flavorful and hearty filling. This dish is ideal for anyone craving a filling, healthy, and keto-friendly meal that’s full of fresh ingredients and bold flavors.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 small cauliflower head, grated into rice-sized pieces (or use pre-made cauliflower rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (no added sugar)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
2. Add the cauliflower rice, black beans, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for another 3-5 minutes, until the mixture is heated through.
3. Stuff the bell peppers with the cauliflower rice mixture and place them in the slow cooker.
4. Cover and cook on low for 4-5 hours, or until the peppers are tender and the filling is heated through.
5. Serve the stuffed peppers warm, garnished with fresh cilantro.

Vegan Keto Stuffed Peppers are an easy and flavorful dish that is both filling and nutritious. The cauliflower rice mixture provides a low-carb base, while the black beans add protein and fiber. Cooking them in the slow cooker ensures that the peppers are perfectly tender and the flavors meld together beautifully. These stuffed peppers are a perfect choice for a keto-friendly Friday lunch, offering a satisfying and hearty meal that feels indulgent without compromising your diet.

Vegan Keto Slow Cooker Portobello Mushroom Stew

This Vegan Keto Portobello Mushroom Stew is a rich and earthy dish, perfect for a hearty lunch that satisfies without the carbs. The slow cooker allows the mushrooms to absorb the rich broth, creating a savory and satisfying stew. Packed with flavorful herbs and vegetables, it’s a great way to enjoy the deep, umami flavor of mushrooms in a low-carb, plant-based meal.

Ingredients:

• 4 large Portobello mushrooms, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (low-sodium)
• 1 cup coconut milk (unsweetened)
• 1 cup celery, chopped
• 1 carrot, diced
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion, garlic, celery, and carrot, sautéing for about 5 minutes until the vegetables are softened.
2. Add the chopped Portobello mushrooms and cook for another 3-4 minutes until they start releasing their juices.
3. Transfer the mushroom mixture to the slow cooker. Add the vegetable broth, coconut milk, thyme, rosemary, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours, or until the vegetables are tender and the mushrooms are fully cooked.
5. Serve the stew warm, garnished with fresh parsley.

This Vegan Keto Portobello Mushroom Stew is an incredibly rich and satisfying dish, perfect for those craving something savory and comforting without the carbs. The mushrooms provide a deep, earthy flavor that’s enhanced by the slow cooking process, making it feel like a luxurious meal. It’s an ideal option for a keto lunch—easy to prepare and packed with flavor. Serve it with a side of fresh greens or keto-friendly bread for a complete and nourishing meal.

Vegan Keto Slow Cooker Green Bean Almondine

A light yet satisfying side dish, Vegan Keto Green Bean Almondine is the perfect accompaniment for a low-carb lunch. Slow-cooked to perfection, green beans are paired with toasted almonds and a touch of garlic, creating a dish that’s both simple and full of flavor. With minimal ingredients and an easy slow-cooker method, this is a great way to enjoy a keto-friendly vegetable side with a little extra crunch and elegance.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/2 cup sliced almonds
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the trimmed green beans in the slow cooker.
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the sliced almonds to the skillet and toast them for 3-4 minutes until golden brown.
4. Pour the garlic and almond mixture over the green beans in the slow cooker, and add the lemon juice, salt, and pepper.
5. Stir gently to combine, cover, and cook on low for 3-4 hours, or until the green beans are tender.
6. Serve warm, garnished with fresh parsley.

Vegan Keto Green Bean Almondine is a simple yet flavorful side dish that elevates any meal. The slow cooking ensures that the green beans are tender while keeping their fresh, vibrant flavor. The toasted almonds provide a satisfying crunch, while the garlic and lemon juice add depth and brightness to the dish. It’s a perfect complement to any keto lunch and can easily be paired with a variety of plant-based mains for a complete, low-carb meal.

Vegan Keto Slow Cooker Coconut Curry Vegetables

This Vegan Keto Coconut Curry Vegetables dish is a vibrant, flavor-packed stew made with a variety of fresh vegetables and infused with a rich coconut curry sauce. The slow cooker does all the work, blending the spices and coconut milk for a smooth, creamy texture that’s perfectly low-carb. It’s a wonderful dish to enjoy on a Friday, offering comfort, nutrition, and an explosion of flavors in every bite.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup spinach (fresh or frozen)
• 1 can (14 oz) coconut milk (unsweetened)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place the cauliflower, zucchini, red bell pepper, and spinach in the slow cooker.
2. In a bowl, combine the coconut milk, garlic, ginger, curry powder, turmeric, cumin, olive oil, salt, and pepper. Stir until well mixed.
3. Pour the curry sauce over the vegetables in the slow cooker and stir gently to coat.
4. Cover and cook on low for 5-6 hours, or until the vegetables are tender.
   This Vegan Keto Coconut Curry Vegetables is a perfect Friday lunch that is both nourishing and indulgent. The coconut milk creates a rich, creamy base, while the combination of spices infuses the dish with warmth and depth. It’s a comforting, satisfying, and low-carb meal that’s packed with veggies. With minimal effort required, this slow-cooked curry is an easy way to enjoy a keto-friendly lunch that’s both wholesome and bursting with flavor.

Vegan Keto Slow Cooker Tofu and Broccoli Stir-Fry

This Vegan Keto Tofu and Broccoli Stir-Fry is a savory, protein-packed dish that’s perfect for a quick and satisfying lunch. The tofu is marinated in a flavorful sauce and then slow-cooked with broccoli, creating a deliciously tender and satisfying meal. The low-carb, plant-based ingredients make it an ideal option for those following a keto lifestyle, and the slow cooker ensures that the flavors are well-infused and the tofu is perfectly cooked.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1/4 cup soy sauce or tamari (for gluten-free)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp chili paste (optional for heat)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, mix together the soy sauce, sesame oil, rice vinegar, garlic, ginger, and chili paste.
2. Place the cubed tofu in the slow cooker and pour the marinade over the tofu. Stir gently to coat.
3. Add the broccoli florets and stir to combine.
4. Cover and cook on low for 4-5 hours, or until the tofu is tender and the broccoli is cooked through.
5. Serve the tofu and broccoli stir-fry warm, garnished with sesame seeds and chopped green onions.

The Vegan Keto Tofu and Broccoli Stir-Fry is a flavorful, low-carb dish that’s easy to prepare and perfect for a Friday lunch. The tofu absorbs all the delicious marinade while the broccoli stays tender yet vibrant. This dish is an excellent source of plant-based protein and fiber, and the slow cooker ensures everything cooks to perfection without much effort. Whether enjoyed on its own or with a side of cauliflower rice, it’s a simple and satisfying meal that fits perfectly into a keto lifestyle.

Vegan Keto Slow Cooker Cauliflower and Spinach Curry

This Vegan Keto Cauliflower and Spinach Curry is a rich, aromatic dish that features tender cauliflower and fresh spinach in a spicy, creamy curry sauce. The slow cooker allows the flavors to develop beautifully, creating a dish that’s both hearty and comforting, yet low in carbs. With ingredients like coconut milk, turmeric, and ginger, this curry is packed with flavor and perfect for those following a keto or plant-based diet.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 cups fresh spinach (or 1 cup frozen spinach)
• 1 can (14 oz) coconut milk (unsweetened)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened.
2. Add the grated ginger, curry powder, turmeric, and cumin to the skillet and sauté for another 2 minutes, stirring constantly.
3. Transfer the onion-spice mixture to the slow cooker. Add the cauliflower florets, spinach, coconut milk, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 6-7 hours, or until the cauliflower is tender and the flavors are well-melded.
5. Serve warm, garnished with fresh cilantro.

This Vegan Keto Cauliflower and Spinach Curry is a perfect comfort dish for a low-carb lunch. The slow-cooked cauliflower becomes tender and absorbs the aromatic curry flavors, while the spinach adds a fresh, vibrant touch. The creamy coconut milk gives the curry a rich texture, making it feel indulgent, while still fitting within keto guidelines. This meal is both nourishing and flavorful, making it an deal choice for anyone seeking a satisfying vegan keto lunch.

Vegan Keto Slow Cooker Mushroom Stroganoff

This Vegan Keto Mushroom Stroganoff is a creamy, rich, and comforting dish that brings all the delicious flavors of the classic stroganoff, minus the carbs. The slow cooker works its magic by tenderizing the mushrooms, while the coconut cream base adds richness and depth. With aromatic spices and a touch of tang from the vegan sour cream, this dish is perfect for a cozy Friday lunch, packed with flavor and plant-based goodness.

Ingredients:

• 3 cups mushrooms (cremini, button, or portobello), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth (low-sodium)
• 1/2 cup coconut cream (or full-fat coconut milk)
• 2 tbsp vegan sour cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until softened.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.
3. Transfer the mushroom mixture to the slow cooker. Add the vegetable broth, coconut cream, vegan sour cream, Dijon mustard, smoked paprika, salt, and pepper.
4. Stir to combine, cover, and cook on low for 4-5 hours, or until the mushrooms are tender and the sauce is thickened.
5. Serve warm, garnished with fresh parsley.

This Vegan Keto Mushroom Stroganoff is a comforting and indulgent dish that’s perfect for those on a keto or plant-based diet. The creamy coconut base blends beautifully with the earthy mushrooms, while the addition of vegan sour cream adds a tangy, smooth finish. The slow cooking process ensures the mushrooms are tender and flavorful, making this a satisfying meal that’s both filling and low-carb. It’s the perfect Friday lunch that feels decadent but stays true to your keto goals.

Vegan Keto Slow Cooker Eggplant Parmesan

This Vegan Keto Eggplant Parmesan is a delightful, low-carb twist on the classic dish. Instead of breadcrumbs, this recipe uses almond flour to create a crispy, golden crust, while the slow cooker makes the eggplant tender and flavorful. The rich marinara sauce and melty vegan cheese bring everything together in this satisfying dish. It’s a perfect Friday lunch option for those craving a comforting Italian-inspired meal on a keto diet.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1 cup almond flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups marinara sauce (sugar-free)
• 1 cup vegan mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil (for frying)

Instructions:

1. In a shallow bowl, combine almond flour, oregano, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium heat. Dredge each eggplant slice in the almond flour mixture and fry for 2-3 minutes per side, until golden and crispy. Transfer to a plate.
3. Spread a thin layer of marinara sauce in the bottom of the slow cooker. Add a layer of fried eggplant slices, then top with more marinara sauce and a sprinkle of shredded vegan mozzarella.
4. Repeat the layers until all eggplant slices are used, finishing with a layer of marinara sauce and cheese.
5. Cover and cook on low for 4-5 hours, or until the eggplant is tender and the cheese is melted.
6. Serve warm, garnished with fresh basil.

This Vegan Keto Eggplant Parmesan is a delicious, comforting dish that offers all the flavors of the classic without the carbs. The almond flour crust provides a satisfying crunch, while the slow-cooked eggplant becomes tender and absorbs the flavors of the marinara and vegan cheese. It’s a fantastic Friday lunch that is both hearty and keto-friendly, perfect for satisfying any cravings for Italian comfort food while sticking to a low-carb lifestyle.

Vegan Keto Slow Cooker Avocado & Tomato Soup

This Vegan Keto Avocado & Tomato Soup is a creamy, tangy, and refreshing take on traditional tomato soup, made even more nutritious with the addition of avocado. The slow cooker helps the flavors meld together beautifully, creating a velvety, rich soup that is both comforting and light. With only a few simple ingredients, this low-carb soup is an ideal Friday lunch, offering a balance of healthy fats, fiber, and vitamins.

Ingredients:

• 4 large tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 avocado, peeled and pitted
• 2 cups vegetable broth (low-sodium)
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Place the chopped tomatoes, onion, and garlic into the slow cooker.
2. Add the vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the tomatoes and onion are soft and tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Add the avocado and blend again until the avocado is fully incorporated.
   This Vegan Keto Avocado & Tomato Soup is a light yet satisfying dish that makes for the perfect Friday lunch. The creamy avocado elevates the classic tomato soup, adding richness and a silky texture without any added carbs. The slow-cooked tomatoes and onions create a deep, savory base, while the spices bring an extra layer of flavor. This soup is not only low in carbs but also packed with healthy fats, making it a great option for those following a keto or plant-based diet. It’s comforting, flavorful, and incredibly easy to prepare in the slow cooker.

Note: More recipes are coming soon