25+ Quick Friday Vegan Stir Fry Recipes for a Flavorful Weekend Feast

Friday nights are the perfect time to unwind after a busy week, and what better way to celebrate than with a vibrant, delicious, and nutritious vegan stir fry?

Stir fry dishes are quick to make, customizable, and packed with flavor, making them a go-to for those seeking a healthy and satisfying meal.

Whether you’re a long-time vegan or simply looking to add more plant-based meals to your weekly rotation, this collection of 25+ Friday vegan stir fry recipes has something for everyone.

From crunchy veggies to hearty tofu, these recipes are sure to satisfy your cravings and make your Friday dinner an exciting culinary adventure.

25+ Quick Friday Vegan Stir Fry Recipes for a Flavorful Weekend Feast

Incorporating these 25+ vegan stir fry recipes into your Friday night meals can transform your weekend dining experience.

With a variety of ingredients, flavors, and cooking methods, there’s no shortage of options to explore.

Not only will these dishes leave you feeling energized and nourished, but they’ll also make preparing a quick and flavorful meal a breeze.

So, the next time Friday rolls around, skip the takeout and try one of these tasty vegan stir fries instead.

Your taste buds—and your body—will thank you!

Zucchini Noodle Stir Fry with Tofu and Peanut Sauce

This Zucchini Noodle Stir Fry is a delicious, low-carb, and keto-friendly option for a Friday vegan lunch. With zucchini noodles as a base, it offers a healthy alternative to traditional stir-fry noodles. Paired with crispy tofu and a savory peanut sauce, this dish is both satisfying and light. It’s quick, easy to prepare, and full of rich flavors that will leave you feeling energized and satisfied.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 200g firm tofu, cubed
• 1 tablespoon coconut oil
• 1 bell pepper, sliced
• 1/2 cup mushrooms, sliced
• 1/4 cup peanut butter (unsweetened)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat a non-stick pan over medium heat and cook the cubed tofu until golden brown and crispy on all sides, about 8-10 minutes. Set aside.
2. In the same pan, add the coconut oil and sauté the bell pepper, mushrooms, garlic, and ginger until softened, about 4 minutes.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and sesame oil until smooth.
4. Add the zucchini noodles to the pan with the veggies and stir to combine. Cook for 2-3 minutes until the noodles are tender.
5. Add the tofu back to the pan and pour in the peanut sauce. Toss to coat everything evenly and season with salt and pepper.
6. Garnish with fresh cilan
   This Zucchini Noodle Stir Fry with Tofu and Peanut Sauce is the perfect low-carb, keto-friendly Friday lunch. The combination of crispy tofu, fresh veggies, and a rich peanut sauce creates a satisfying meal that won’t leave you feeling weighed down. Plus, it’s packed with healthy fats and plant-based protein, making it a great option for anyone looking to maintain energy throughout the day without the carb overload.

Cauliflower Rice Stir Fry with Avocado and Lime

This Cauliflower Rice Stir Fry with Avocado and Lime is a fresh and vibrant dish that fits perfectly into a keto lifestyle. It replaces traditional rice with cauliflower rice, making it low in carbs while still offering a satisfying base for stir-fried veggies. The addition of creamy avocado and zesty lime gives it a tropical flair that’s both refreshing and flavorful.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or 2 cups cauliflower rice)
• 1 tablespoon olive oil
• 1 small red onion, sliced
• 1 bell pepper, chopped
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 avocado, diced
• Juice of 1 lime
• 1 tablespoon soy sauce or tamari
• 1 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the onion, bell pepper, broccoli, and snap peas. Sauté for about 5-6 minutes until vegetables are tender but still vibrant.
2. Add the cauliflower rice to the pan and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
3. Stir in the soy sauce and chili flakes (if using). Continue cooking for another 2-3 minutes, allowing the cauliflower rice to take on the flavors of the sauce.
4. Remove from heat and stir in the lime juice and diced avocado. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This Cauliflower Rice Stir Fry is an excellent low-carb, keto-friendly meal for your Friday lunch. The cauliflower rice acts as a wonderful substitute for traditional grains, while the avocado adds a creamy richness to the dish. With a burst of citrus from the lime and the freshness of cilantro, this stir fry offers the perfect balance of flavors and textures, making it both satisfying and refreshing. It’s an easy-to-make dish that’ll keep you feeling full and energized without compromising on taste.

Broccoli and Tempeh Stir Fry with Sesame Ginger Sauce

For a hearty and nutritious low-carb vegan lunch, this Broccoli and Tempeh Stir Fry with Sesame Ginger Sauce is a erfect choice. Tempeh is a great source of plant-based protein, and combined with nutrient-packed broccoli and a savory sesame-ginger sauce, this dish provides both flavor and texture. It’s a satisfying stir fry that feels indulgent but fits perfectly into a keto meal plan.

Ingredients:

• 200g tempeh, cut into thin slices
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 1 teaspoon sesame seeds
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• Scallions, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tempeh slices and cook until golden and crispy on both sides, about 6-8 minutes. Remove from the pan and set aside.
2. In the same pan, add the sesame oil and sauté the broccoli for about 5 minutes until it’s tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, and sesame seeds to make the sauce.
4. Add the tempeh back into the pan with the broccoli, then pour the sesame-ginger sauce over the mixture. Stir to coat everything evenly.
5. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Season with chili flakes, salt, and pepper. Garnish with fresh scallions before serving.

This Broccoli and Tempeh Stir Fry with Sesame Ginger Sauce is an outstanding low-carb, keto-friendly dish that’s packed with protein, fiber, and flavor. The tempeh provides a satisfying chew, while the broccoli offers a nutritious crunch, all complemented by the rich, tangy sesame-ginger sauce. It’s a filling yet light meal that’s perfect for a Friday lunch, keeping you energized for the rest of the day without the carb-heavy side effects. Whether you’re new to tempeh or a long-time fan, this recipe will not disappoint.

Spicy Eggplant Stir Fry with Coconut and Lime

This Spicy Eggplant Stir Fry with Coconut and Lime brings a wonderful balance of heat, sweetness, and creaminess. The eggplant becomes perfectly tender while absorbing the rich flavors of coconut milk and the kick of chili flakes. With a tangy lime finish, this dish is not only low-carb and keto-friendly but also full of vibrant flavors, making it an exciting choice for your Friday vegan lunch.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1 tablespoon coconut oil
• 1 small onion, sliced
• 1 red bell pepper, chopped
• 1/2 cup full-fat coconut milk
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the onion and bell pepper, sautéing for about 4-5 minutes until softened.
2. Add the eggplant cubes to the pan and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant becomes tender and slightly caramelized.
3. Pour in the coconut milk and soy sauce, stirring to combine. Add the chili flakes and lime juice, mixing everything together.
4. Let it simmer for another 5 minutes, allowing the sauce to thicken and the flavors to meld.
5. Season with salt and pepper to taste and remove from heat. Garnish with fresh basil before serving.

This Spicy Eggplant Stir Fry with Coconut and Lime is the perfect choice for anyone craving a flavorful, low-carb, and keto-friendly dish. The richness of coconut milk pairs beautifully with the mild heat from chili flakes, while the lime adds a refreshing zing. The eggplant provides a lovely tender texture, and with the addition of basil, this stir fry offers a well-rounded and satisfying meal. It’s quick, vibrant, and ideal for a Friday lunch that leaves you both full and happy without the carb overload.

Cabbage and Bell Pepper Stir Fry with Tahini Dressing

This Cabbage and Bell Pepper Stir Fry with Tahini Dressing is a vibrant, crunchy, and low-carb dish perfect for those following a keto vegan diet. The cabbage and bell peppers offer a fresh, crisp texture while the creamy tahini dressing ties it all together with its nutty flavor. It’s a light yet fulfilling dish that’s easy to make, full of healthy fats, and loaded with nutrients.

Ingredients:

• 1/2 small head of cabbage, shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 garlic clove, minced
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the shredded cabbage and bell peppers, stirring frequently for about 6-7 minutes until the vegetables are tender yet still have a slight crunch.
2. In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, garlic, smoked paprika, salt, and pepper until smooth.
3. Once the cabbage and peppers are cooked, remove from heat and drizzle the tahini dressing over the stir fry. Toss to coat evenly.
4. Garnish with fresh parsley before serving.

This Cabbage and Bell Pepper Stir Fry with Tahini Dressing is an easy, low-carb, keto-friendly meal that’s perfect for a quick Friday lunch. The combination of crunchy cabbage and sweet bell peppers provides a delightful texture contrast, while the creamy tahini dressing adds richness and depth of flavor. It’s a satisfying yet light dish that will keep you full and content without the heaviness of traditional stir-fry options. The added nutritional benefits of tahini and fresh veggies make this a healthful choice for any keto vegan.

Shirataki Noodle Stir Fry with Mushrooms and Spinach

Shirataki noodles are an excellent low-carb, keto-friendly alternative to regular noodles, making this Shirataki Noodle Stir Fry with Mushrooms and Spinach a perfect option for a Friday vegan lunch. With earthy mushrooms and nutritious spinach, this dish is light yet satisfying. The simple soy-based sauce adds a savory depth to the stir fry, making it a quick, low-calorie, and fulfilling meal.

Ingredients:

• 1 package shirataki noodles (drained and rinsed)
• 1 tablespoon sesame oil
• 1 cup mushrooms, sliced
• 2 cups spinach leaves
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 1 tablespoon sesame seeds (for garnish)
• Scallions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and become tender.
2. Add the shirataki noodles to the pan, tossing them with the mushrooms for an additional 2 minutes to heat them through.
3. Stir in the spinach and cook for another 2 minutes, until the spinach wilts.
4. In a small bowl, whisk together soy sauce, rice vinegar, ginger, and garlic. Pour the sauce over the stir-fry and mix well to coat the noodles and vegetables.
5. Garnish with sesame seeds and chopped scallions before serving.

This Shirataki Noodle Stir Fry with Mushrooms and Spinach is a quick and flavorful low-carb dish that’s ideal for anyone following a keto vegan diet. Shirataki noodles provide a guilt-free alternative to traditional noodles, while the mushrooms and spinach add rich, earthy flavors and nutritional value. With a simple soy-ginger sauce, this dish is both satisfying and light, making it an excellent choice for a Friday lunch that’s easy to prepare and full of healthy ingredients. It’s the perfect meal to enjoy while keeping your carb intake low without sacrificing flavor.

Spaghetti Squash Stir Fry with Tofu and Cashews

This Spaghetti Squash Stir Fry with Tofu and Cashews is a delightful low-carb, keto-friendly alternative to traditional stir-fry dishes. Spaghetti squash is used as a noodle substitute, offering a light, fibrous base that pairs perfectly with the crispy tofu and crunchy cashews. The savory sauce ties everything together, creating a dish that’s both satisfying and flavorful, ideal for a Friday vegan lunch.

Ingredients:

• 1 medium spaghetti squash
• 200g firm tofu, cubed
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1/4 cup cashews, toasted
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves on a baking sheet, cut side down, and roast for 35-40 minutes, until tender. Use a fork to scrape the flesh into spaghetti-like strands.
2. Meanwhile, heat a non-stick pan over medium heat and cook the tofu until golden brown and crispy on all sides, about 8-10 minutes. Set aside.
3. In the same pan, add sesame oil and sauté the onion and bell pepper until softened, about 4 minutes.
4. Add the spaghetti squash strands to the pan with the veggies and stir to combine.
5. In a small bowl, whisk together soy sauce, rice vinegar, ginger, and garlic. Pour over the stir-fry and toss to coat.
6. Add the crispy tofu and toasted cashews, mixing gently. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This Spaghetti Squash Stir Fry with Tofu and Cashews is the ultimate low-carb, keto-friendly dish for a filling yet light Friday lunch. The spaghetti squash mimics noodles without the carbs, while the tofu provides protein and the cashews bring a satisfying crunch. With a savory, slightly tangy sauce that ties everything together, this stir fry is both delicious and nutritious. Whether you’re craving comfort food or a light meal, this recipe is the perfect balance of flavors and textures that will keep you energized and satisfied.

Cucumber and Avocado Stir Fry with Lime and Sesame

This Cucumber and Avocado Stir Fry with Lime and Sesame is an innovative, low-carb stir fry that’s perfect for those following a keto vegan lifestyle. The freshness of cucumber and creamy avocado create a unique contrast in texture, while the sesame oil and lime dressing enhance the flavors. It’s a light yet fulfilling dish, ideal for a quick Friday lunch that’s both refreshing and satisfying.

Ingredients:

• 2 medium cucumbers, sliced into half-moons
• 1 avocado, diced
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon sesame seeds
• 1 garlic clove, minced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil and olive oil in a large pan over medium heat. Add the sliced cucumbers and sauté for 3-4 minutes until slightly softened but still crisp.
2. Add the minced garlic and continue cooking for another 1-2 minutes until fragrant.
3. Stir in the soy sauce and lime juice, and cook for an additional 1-2 minutes to allow the flavors to meld.
4. Remove the pan from heat and gently fold in the diced avocado.
5. Garnish with sesame seeds and fresh cilantro. Season with salt and pepper to taste.

This Cucumber and Avocado Stir Fry with Lime and Sesame is a light, refreshing, and low-carb dish that’s perfect for a Friday vegan lunch. The cucumber adds a fresh, crisp element, while the creamy avocado provides richness. With a tangy lime dressing and the nutty flavor of sesame oil, this stir fry offers a perfect balance of flavors. It’s quick to prepare, nutrient-packed, and incredibly satisfying, making it an excellent choice for anyone seeking a simple yet delicious keto-friendly meal.

Kale and Zucchini Stir Fry with Tahini Lemon Dressing

This Kale and Zucchini Stir Fry with Tahini Lemon Dressing is a nutrient-packed, low-carb, keto-friendly meal that’s perfect for a satisfying Friday lunch. The kale offers a hearty base, while the zucchini adds a light crunch. The tahini lemon dressing gives the dish a creamy texture and bright, tangy flavor, making it a delicious and healthy option that’s easy to prepare.

Ingredients:

• 2 cups kale, chopped
• 1 medium zucchini, sliced into half-moons
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil and sesame oil in a large skillet over medium heat. Add the zucchini and sauté for 4-5 minutes until tender but still crisp.
2. Add the chopped kale to the pan and cook for another 3-4 minutes until the kale wilts down.
3. In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, and a pinch of salt and pepper. Add a bit of water to thin it out if needed, until it reaches a creamy consistency.
4. Pour the tahini dressing over the sautéed vegetables and toss to combine.
5. Garnish with fresh parsley before serving.

This Kale and Zucchini Stir Fry with Tahini Lemon Dressing is a vibrant and healthy low-carb dish that’s perfect for a vegan keto lunch. The kale provides a nutrient-rich, hearty base, while the zucchini offers a refreshing crunch. The creamy tahini dressing adds a rich flavor with a citrusy twist, creating a perfect balance of textures and tastes. It’s quick to prepare, full of healthy fats, and packed with vitamins, making it a satisfying and wholesome option for anyone following a keto lifestyle.

Tempeh and Bok Choy Stir Fry with Ginger-Sesame Sauce

This Tempeh and Bok Choy Stir Fry with Ginger-Sesame Sauce is a flavorful and nutrient-dense low-carb, keto-friendly dish. The tempeh provides a great plant-based protein source, while the bok choy adds a crisp, refreshing crunch. The savory ginger-sesame sauce brings a rich depth of flavor, making this stir fry a satisfying and delicious choice for a Friday vegan lunch.

Ingredients:

• 200g tempeh, sliced into strips
• 2 cups bok choy, chopped
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1 tablespoon sesame seeds
• Salt and pepper, to taste
• Scallions, for garnish

Instructions:

1. Heat sesame oil and olive oil in a large skillet over medium heat. Add the tempeh strips and cook for 6-8 minutes, turning occasionally, until golden and crispy.
2. Add the bok choy to the pan and sauté for about 3-4 minutes until tender but still crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, garlic, and sesame seeds.
4. Pour the ginger-sesame sauce over the tempeh and bok choy, stirring to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld together.
5. Season with salt and pepper, and garnish with chopped scallions before serving.

This Tempeh and Bok Choy Stir Fry with Ginger-Sesame Sauce is a low-carb, keto-friendly option that combines the richness of tempeh with the crispness of bok choy. The ginger-sesame sauce adds a delicious umami flavor, creating a satisfying dish that is both nutritious and filling. It’s a perfect choice for a Friday vegan lunch, offering a delightful balance of textures and flavors that will leave you feeling energized without feeling heavy.

Broccoli and Cauliflower Stir Fry with Almond Butter Sauce

This Broccoli and Cauliflower Stir Fry with Almond Butter Sauce is a simple yet delicious low-carb, keto-friendly dish. The combination of broccoli and cauliflower provides a hearty, fiber-rich base, while the creamy almond butter sauce adds a touch of richness and flavor. This stir fry is light yet filling, making it the ideal vegan lunch option for a busy Friday.

Ingredients:

• 1 head broccoli, chopped into florets
• 1 small head cauliflower, chopped into florets
• 1 tablespoon coconut oil
• 2 tablespoons almond butter (unsweetened)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 tablespoon sesame oil
• 1/4 cup water (for thinning the sauce)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the broccoli and cauliflower florets and sauté for about 7-8 minutes, until the vegetables are tender but still crisp.
2. In a small bowl, whisk together almond butter, soy sauce, lime juice, garlic powder, sesame oil, and water until smooth. Add more water if needed to reach your desired sauce consistency.
3. Pour the almond butter sauce over the sautéed vegetables, stirring well to coat.
4. Season with salt and pepper to taste, and cook for another 2-3 minutes to heat through.
5. Garnish with fresh cilantro before serving.

This Broccoli and Cauliflower Stir Fry with Almond Butter Sauce is the perfect keto-friendly, low-carb lunch for a busy Friday. The broccoli and cauliflower provide a rich, fiber-packed base, while the creamy almond butter sauce gives the dish an indulgent flavor. It’s a simple yet satisfying meal that’s full of nutrients and will keep you full without weighing you down. The almond butter adds healthy fats, making it a well-balanced dish that’s as delicious as it is nutritious.

Bell Pepper and Mushroom Stir Fry with Coconut Curry Sauce

This Bell Pepper and Mushroom Stir Fry with Coconut Curry Sauce is a fragrant, rich, and low-carb stir fry that’s perfect for a vegan keto lunch. The bell peppers and mushrooms offer a savory base, while the creamy coconut curry sauce adds warmth and depth of flavor. It’s a comforting dish that is satisfying and light, making it ideal for a Friday meal that doesn’t compromise on taste.

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon coconut oil
• 1/2 cup full-fat coconut milk
• 1 tablespoon curry powder
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the bell peppers and mushrooms, sautéing for 5-7 minutes until the vegetables are tender but still vibrant.
2. In a small bowl, whisk together coconut milk, curry powder, soy sauce, garlic powder, and lime juice until well combined.
3. Pour the coconut curry sauce over the sautéed vegetables and stir to coat evenly. Allow it to simmer for 3-4 minutes, letting the sauce thicken and the flavors develop.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This Bell Pepper and Mushroom Stir Fry with Coconut Curry Sauce is a rich and flavorful low-carb, keto-friendly dish that’s perfect for a Friday vegan lunch. The bell peppers and mushrooms create a satisfying texture, while the creamy coconut curry sauce adds warmth and spice. This dish is not only delicious but also easy to make, offering a comforting and nutrient-packed meal. With its bold

Zucchini and Shirataki Noodle Stir Fry with Peanut Sauce

This Zucchini and Shirataki Noodle Stir Fry with Peanut Sauce is a flavorful, low-carb, keto-friendly dish that combines the freshness of zucchini with the noodle-like texture of shirataki noodles. The creamy, savory peanut sauce adds richness to the stir fry, making it a satisfying and nutritious Friday vegan lunch. It’s a simple, quick recipe that packs in healthy fats and protein while keeping the carbs low.

Ingredients:

• 1 medium zucchini, sliced into half-moons
• 1 package shirataki noodles (drained and rinsed)
• 1 tablespoon olive oil
• 2 tablespoons peanut butter (unsweetened)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1/4 cup water (for thinning the sauce)
• 1 tablespoon sesame seeds
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the zucchini slices and sauté for 3-4 minutes until slightly tender but still crisp.
2. Add the shirataki noodles to the pan, stirring them together with the zucchini.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, ginger, garlic, and water until smooth. If needed, add more water to thin the sauce.
4. Pour the peanut sauce over the zucchini and noodles, stirring to coat evenly. Cook for another 2-3 minutes to heat through.
5. Garnish with sesame seeds and fresh cilantro before serving.

This Zucchini and Shirataki Noodle Stir Fry with Peanut Sauce is the perfect low-carb, keto-friendly option for a Friday vegan lunch. The zucchini provides a light, fresh base, while the shirataki noodles give a satisfying, noodle-like texture without the carbs. The creamy peanut sauce adds a rich and savory flavor, making this dish indulgent without being heavy. It’s a quick, nutritious, and delicious stir fry that’s easy to prepare and perfect for a satisfying vegan keto meal.

Spicy Cabbage Stir Fry with Almonds and Lime

This Spicy Cabbage Stir Fry with Almonds and Lime is a vibrant, low-carb, keto-friendly dish that’s both refreshing and full of flavor. The cabbage is sautéed to tender perfection, and the addition of almonds adds a satisfying crunch, while the lime gives it a refreshing zing. The spicy kick from chili flakes balances the dish, making it the perfect light but flavorful Friday vegan lunch.

Ingredients:

• 4 cups cabbage, shredded
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon lime juice
• 1/4 cup almonds, toasted and chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the shredded cabbage to the pan and cook for about 5-6 minutes, stirring occasionally, until tender but still slightly crisp.
3. Sprinkle in soy sauce, chili flakes, and lime juice, stirring to combine and cook for an additional 2 minutes.
4. Remove from heat and stir in the toasted almonds.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Spicy Cabbage Stir Fry with Almonds and Lime is a light, crunchy, and flavorful low-carb dish perfect for a Friday vegan lunch. The cabbage provides a hearty yet fresh base, while the almonds offer a delightful crunch, and the chili flakes add a spicy kick. The lime brightens up the entire dish, creating a perfect balance of flavors. It’s a quick, easy-to-make stir fry that’s packed with nutrients and full of deliciously bold flavors, making it the ideal low-carb lunch option.

Cauliflower Rice Stir Fry with Spinach and Avocado

This Cauliflower Rice Stir Fry with Spinach and Avocado is a delicious, low-carb, keto-friendly dish that uses cauliflower rice as the base, making it both light and filling. The spinach adds vibrant color and nutrients, while the creamy avocado provides healthy fats. This stir fry is quick to prepare and offers a well-rounded meal, making it an excellent choice for a Friday vegan lunch.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 2 cups spinach, chopped
• 1 avocado, diced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
2. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
4. Drizzle with soy sauce and sesame oil, stirring to combine.
5. Remove from heat and gently fold in the diced avocado.
6. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

Cauliflower Rice Stir Fry with Spinach and Avocado is the perfect light yet satisfying low-carb dish for a Friday vegan lunch. The cauliflower rice provides a great base that’s low in carbs, while the spinach and avocado add texture and nutrients. The sesame oil and soy sauce bring an umami-rich flavor, and the creamy avocado gives the stir fry a rich, indulgent taste. This dish is quick, easy, and nutrient-dense, making it an excellent option for anyone following a keto vegan diet.

Note: More recipes are coming soon