45+ Tasty Friday Vegan Toaster Oven Recipes for a Perfect Night

As we navigate the busy hustle of life, especially for those of us over 45, finding quick, healthy, and delicious meals is essential.

A toaster oven can be a game-changer, offering a simple way to whip up a variety of tasty dishes without the complexity of traditional ovens or stoves.

For vegan eaters, it’s a tool that brings convenience and creativity to the table.

Whether you’re looking for a snack, a hearty dinner, or a side dish, these 45+ Friday vegan toaster oven recipes are here to inspire your end-of-week meals.

With minimal prep time and maximum flavor, these dishes are the perfect way to indulge without the stress.

45+ Tasty Friday Vegan Toaster Oven Recipes for a Perfect Night

There’s no better way to close out the week than with a meal that is both satisfying and nourishing.

The beauty of using a toaster oven is the ease and versatility it brings, allowing you to create a variety of vegan dishes in no time.

With these 45+ Friday vegan toaster oven recipes, you’ll have a whole new set of tools to make your Friday evenings as enjoyable and hassle-free as possible.

From crisp veggies to savory snacks and main dishes, your toaster oven will become your new best friend in the kitchen.

So, why not embrace the simplicity and treat yourself to a well-deserved, plant-based feast this Friday?

Zucchini Fritters with Avocado Dip

This low-carb, vegan recipe for zucchini fritters is perfect for a light yet filling lunch. The fritters are made with zucchini and chickpea flour, making them crisp on the outside while maintaining a soft and savory interior. The avocado dip adds a creamy and tangy flavor that complements the fritters perfectly.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture.
3. In a large bowl, combine the zucchini, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Form small patties from the mixture and place them on a parchment-lined baking tray.
5. Lightly brush each patty with olive oil.
6. Bake the fritters in the toaster oven for 25–30 minutes, flipping halfway through until golden brown and crisp.
7. While the fritters bake, prepare the avocado dip. Mash the avocado in a bowl and stir in the lemon juice, cumin, salt, and pepper.
8. Serve the fritters warm with a side of the creamy avocado dip.

These zucchini fritters are an easy-to-make, low-carb vegan lunch that’s both satisfying and nutritious. The chickpea flour provides a protein boost, while the avocado dip enhances the flavor and texture with its rich creaminess. Perfect for a quick meal on a busy Friday, these fritters will satisfy your hunger without weighing you down.

Roasted Cauliflower Steaks with Lemon Tahini Sauce

Cauliflower steaks are a great low-carb alternative to traditional meat-based dishes. Roasting the cauliflower in the toaster oven brings out its natural sweetness, while the lemon tahini sauce adds a rich and zesty flavor. This dish is packed with flavor, texture, and healthy fats, making it the perfect keto-friendly vegan lunch.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (to thin the sauce)
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice it into thick steaks (about 1-inch thick).
3. Place the cauliflower steaks on a baking tray, drizzle with olive oil, and season with smoked paprika, turmeric, salt, and pepper.
4. Roast the cauliflower in the toaster oven for 25–30 minutes, flipping halfway through until tender and golden brown.
5. While the cauliflower roasts, make the lemon tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, salt, and pepper until smooth and creamy.
6. Once the cauliflower steaks are done, drizzle them with the lemon tahini sauce and sprinkle with chopped parsley.
7. Serve warm as a hearty and flavorful lunch.

Roasted cauliflower steaks are an excellent choice for a keto-friendly lunch. The toasty, caramelized edges and tender center of the cauliflower provide a satisfying texture, while the lemon tahini sauce enhances the dish with a refreshing, tangy flavor. This is a simple yet elegant dish that delivers all the taste and nutrition needed for a Friday lunch.

vegan Portobello Mushroom Pizzas

This vegan portobello mushroom pizza recipe is the perfect low-carb alternative to traditional pizza. The portobello mushroom caps act as the crust, offering a savory and meaty texture, while the toppings are fully vegan, packed with vegetables, and loaded with flavor. It’s an easy and fun meal to prepare in your toaster oven, and it’s sure to satisfy your pizza cravings.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup vegan mozzarella cheese
• 1/4 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup bell peppers, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Clean the portobello mushroom caps and remove the stems. Brush both sides of the mushrooms with olive oil.
3. Place the mushrooms on a baking tray, gill side up, and bake for 5-7 minutes to soften them slightly.
4. Remove the mushrooms from the toaster oven and spoon a tablespoon of marinara sauce onto each mushroom cap.
5. Top with vegan mozzarella, black olives, red onions, and bell peppers. Sprinkle with oregano.
6. Return the mushroom pizzas to the toaster oven and bake for another 10–12 minutes until the cheese is melted and the vegetables are tender.
7. Garnish with fresh basil and serve immediately.

Vegan portobello mushroom pizzas are a delicious and keto-friendly twist on classic pizza. The mushrooms provide a satisfying base while the vibrant toppings make each bite flavorful and fresh. These individual pizzas are perfect for a low-carb, quick lunch option, and they’re packed with healthy fats, fiber, and plant-based protein to fuel your day. Enjoy a pizza night without the carbs!

spicy Tofu Lettuce Wraps

These spicy tofu lettuce wraps are a perfect keto-friendly, low-carb lunch that’s bursting with flavor and texture. The crispy tofu is marinated in a tangy and spicy sauce, then paired with fresh lettuce leaves to create wraps that are both crunchy and satisfying. It’s a simple, quick meal that is sure to delight your taste buds.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 8 large lettuce leaves (such as iceberg or butter lettuce)
• 1/4 cup shredded carrots
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the crumbled tofu and sauté until crispy, about 10–12 minutes.
3. In a small bowl, mix together soy sauce, sriracha, rice vinegar, sesame oil, garlic powder, and ginger powder.
4. Once the tofu is crispy, pour the sauce over it and stir to coat. Cook for another 3–4 minutes until the sauce has thickened and the tofu is well coated.
5. Remove from heat and set aside.
6. To assemble, place a few spoonfuls of the spicy tofu mixture in the center of each lettuce leaf. Top with shredded carrots, chopped green onions, and sesame seeds.
7. Serve the wraps immediately, and enjoy!

These spicy tofu lettuce wraps are a refreshing and filling lunch, ideal for a low-carb, vegan diet. The tofu brings a savory and slightly crispy texture, while the sriracha and sesame oil give the dish a spicy, umami flavor. The lettuce wraps are light but satisfying, making them perfect for a quick and healthy lunch to enjoy on a Friday.

Roasted Brussels Sprouts and Almonds Salad

This roasted Brussels sprouts and almonds salad is a perfect combination of flavors and textures. The Brussels sprouts are roasted in your toaster oven to crispy perfection, then tossed with almonds and a tangy lemon dressing. This salad is low-carb, vegan, and packed with nutrients, making it an ideal lunch option.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup sliced almonds
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup (optional)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Place them on a baking tray, cut side down.
3. Roast for 20–25 minutes, or until the Brussels sprouts are golden and crispy on the edges, flipping them halfway through for even roasting.
4. While the Brussels sprouts roast, toast the sliced almonds in a small pan over medium heat for 2–3 minutes until golden brown. Set aside.
5. In a small bowl, whisk together lemon juice, Dijon mustard, maple syrup (if using), olive oil, garlic powder, salt, and pepper to create the dressing.
6. Once the Brussels sprouts are roasted, remove from the toaster oven and let them cool slightly.
7. Toss the Brussels sprouts with the toasted almonds and drizzle with the lemon dressing. Garnish with fresh parsley.
8. Serve immediately as a delicious, light lunch.

his roasted Brussels sprouts and almonds salad is a great way to enjoy a low-carb, nutrient-packed meal. The Brussels sprouts are roasted until crispy, offering a hearty bite, while the almonds add a satisfying crunch. The tangy lemon dressing pulls the dish together, giving it a refreshing and bold flavor. This salad is a perfect vegan lunch to enjoy on a Friday, full of fiber, healthy fats, and a burst of flavors.

Stuffed Avocados with Cauliflower Rice

Stuffed avocados with cauliflower rice are a filling, low-carb, and keto-friendly meal that’s quick and easy to make. The creamy avocado pairs beautifully with seasoned cauliflower rice, and the dish is finished off with a dash of lime and cilantro. It’s a nutritious, satisfying lunch that’s full of healthy fats and flavor.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup chopped red onion
• 1 tablespoon lime juice
• Fresh cilantro, chopped

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the cauliflower rice, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
3. Remove from heat and stir in the chopped red onion and lime juice.
4. Cut the avocados in half and remove the pit. Use a spoon to scoop out some of the flesh to make space for the cauliflower rice.
5. Stuff each avocado half with the cauliflower rice mixture, pressing down slightly to ensure it fits.
6. Garnish with fresh cilantro and an extra squeeze of lime juice if desired.
7. Serve immediately for a refreshing and satisfying lunch.

These stuffed avocados with cauliflower rice are a delicious and light low-carb lunch option that doesn’t sacrifice flavor. The creamy avocado provides a rich base for the savory cauliflower rice, and the seasonings make every bite delightful. This dish is not only keto-friendly but also packed with healthy fats, fiber, and a good dose of nutrients. Perfect for a quick and fulfilling lunch on a Friday!

Eggplant and Chickpea Curry

This eggplant and chickpea curry is a flavorful, hearty, and low-carb vegan dish that is perfect for lunch. The eggplant becomes tender and absorbent as it simmers in a rich, spicy curry sauce made with coconut milk and aromatic spices. The chickpeas add protein, making this dish filling and satisfying, while still being light enough for a keto lunch.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5–7 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for 1–2 minutes to toast the spices.
5. Add the diced eggplant to the pan and sauté for 5–7 minutes, until it starts to soften.
6. Stir in the coconut milk and chickpeas. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This eggplant and chickpea curry is a hearty, satisfying meal that’s rich in flavor and nutrients. The eggplant absorbs the spices and coconut milk, creating a creamy and aromatic base, while the chickpeas provide a nice protein boost. This curry is perfect for those following a low-carb or keto diet, offering a deliciously filling dish without the carbs.

Cucumber and Avocado Sushi Rolls

These cucumber and avocado sushi rolls are a fresh, light, and low-carb lunch option. Using cucumber as the “rice” base instead of traditional sushi rice, these rolls are keto-friendly and filled with creamy avocado and crunchy vegetables. They are easy to make and are a great choice for a refreshing lunch that doesn’t require a lot of cooking.

Ingredients:

• 1 large cucumber, peeled and thinly sliced
• 1 ripe avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon tamari or soy sauce (for dipping)
• 1 teaspoon sesame seeds
• Fresh cilantro (optional, for garnish)

Instructions:

1. Lay the cucumber slices out on a flat surface, arranging them into a rectangle or square shape to form the base of the sushi rolls.
2. Drizzle rice vinegar and sesame oil over the cucumber slices.
3. Arrange the avocado slices, shredded carrots, and red bell pepper in a line across the cucumber.
4. Roll the cucumber tightly around the filling to form a sushi roll.
5. Slice into bite-sized pieces and sprinkle with sesame seeds.
6. Serve with tamari or soy sauce for dipping and garnish with fresh cilantro, if desired.

These cucumber and avocado sushi rolls are a refreshing and healthy lunch option. The cucumber acts as a perfect low-carb replacement for traditional sushi rice, while the avocado adds creaminess and richness. It’s a light but satisfying meal that’s also incredibly easy to make, perfect for a quick keto-friendly lunch.

Spaghetti Squash Primavera

Spaghetti squash primavera is a fantastic low-carb alternative to traditional pasta dishes. The spaghetti squash serves as the perfect base with its noodle-like texture, while the primavera sauce is loaded with fresh, sautéed vegetables. This dish is light, vegan, and bursting with fresh flavors, making it a great lunch choice that feels indulgent but stays within your low-carb, keto goals.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, sliced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Nutritional yeast (optional, for topping)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking tray and roast for 30–40 minutes, or until the squash is tender and the strands pull away easily with a fork.
4. While the squash is roasting, heat olive oil in a large pan over medium heat. Add the zucchini, bell pepper, and red onion, and sauté for 5–7 minutes, until tender.
5. Add the cherry tomatoes and minced garlic to the pan, and cook for an additional 2 minutes.
6. Once the squash is done, use a fork to scrape out the “noodles” and place them in a large bowl.
7. Toss the spaghetti squash noodles with the sautéed vegetables and fresh basil.
8. Season with additional salt and pepper to taste, and top with nutritional yeast if desired.
9. Serve warm.

Spaghetti squash primavera is a satisfying and healthy alternative to pasta. The roasted squash provides a light yet hearty base, while the vibrant mix of vegetables creates a fresh and flavorful dish. This meal is both low-carb and vegan, making it a perfect choice for anyone on a keto diet or looking to enjoy a nutritious and delicious lunch. The added basil and nutritional yeast offer a burst of flavor and extra richness, making it feel indulgent despite being light.

Cauliflower and Broccoli Frittata

This cauliflower and broccoli frittata is a simple yet nutritious low-carb vegan lunch. Packed with veggies, this frittata is light, fluffy, and full of flavor, thanks to the combination of cauliflower, broccoli, and a flavorful seasoning blend. The tofu-based “egg” mixture makes it both dairy-free and keto-friendly, creating a delicious, filling, and satisfying meal.

Ingredients:

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 block firm tofu, pressed and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon ground flaxseed (optional for binding)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Steam the cauliflower and broccoli florets for about 5–7 minutes until tender but still bright in color. Drain and set aside.
3. In a medium bowl, crumble the pressed tofu and add nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Heat olive oil in a non-stick pan over medium heat. Add the steamed cauliflower and broccoli, and sauté for 3–4 minutes to allow the flavors to blend.
5. Pour the tofu mixture over the vegetables in the pan and stir to distribute evenly. Let it cook for 5 minutes on the stove.
6. Transfer the pan to your toaster oven and bake for 20–25 minutes, or until the top is firm and slightly golden.
7. Garnish with fresh parsley if desired and serve warm.

This cauliflower and broccoli frittata is a delicious and low-carb vegan lunch option. The tofu base creates a soft, egg-like texture, while the roasted vegetables add flavor and nutrition. The use of turmeric, garlic, and onion powder gives this frittata a warm, savory taste. It’s perfect for those looking for a quick and satisfying keto-friendly meal that’s packed with protein and fiber.

Vegan Tempeh Stir-Fry with Veggies

This vegan tempeh stir-fry with vegetables is a vibrant and nutrient-packed dish that’s perfect for a low-carb, keto-friendly lunch. Tempeh provides a great plant-based protein source, while the colorful mix of stir-fried vegetables adds plenty of fiber, vitamins, and minerals. The soy sauce-based sauce is both savory and satisfying, making this dish an easy and delicious option.

Ingredients:

• 1 block tempeh, cut into small cubes
• 1 tablespoon olive oil
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1/2 cup snap peas
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon chili flakes (optional for heat)
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the tempeh cubes and sauté for about 7–10 minutes until golden brown on all sides.
3. In a separate pan, heat sesame oil over medium heat. Add the bell peppers, zucchini, and snap peas. Stir-fry for about 5–7 minutes until the vegetables are tender yet crisp.
4. In a small bowl, mix together soy sauce, rice vinegar, garlic powder, ginger powder, and chili flakes (if using).
5. Once the tempeh is browned and the vegetables are cooked, pour the sauce over the tempeh and vegetables and stir to combine.
6. Cook for an additional 2–3 minutes until everything is well coated with the sauce.
7. Garnish with fresh cilantro and sesame seeds before serving.

This tempeh stir-fry with veggies is a quick and satisfying vegan lunch that’s both low-carb and packed with protein. Tempeh adds a hearty texture and savory flavor, while the stir-fried vegetables bring in freshness and crunch. The soy sauce-based sauce ties everything together with a salty, umami flavor that makes this dish irresistible. It’s perfect for a busy Friday when you need something filling and nutritious, without the carbs.

Keto Cauliflower Pizza Crust with Veggie Toppings

his keto cauliflower pizza crust with veggie toppings is a healthy, low-carb alternative to traditional pizza. Made with cauliflower as the base, the crust is light but holds together well, providing the perfect platform for an assortment of fresh, vibrant veggies. It’s the ideal lunch for anyone following a keto or vegan diet who wants a satisfying and flavorful pizza without the carbs.

Ingredients:

• 1 medium cauliflower head, grated (or 2 cups cauliflower rice)
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1 tablespoon ground flaxseed (optional, for binding)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup tomato sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese (optional)
• 1/4 cup mushrooms, sliced
• 1/4 cup bell peppers, thinly sliced
• 1/4 cup spinach leaves
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Grate the cauliflower into small rice-sized pieces or pulse in a food processor until it resembles rice. Microwave the cauliflower rice for 3–5 minutes, then squeeze out excess moisture using a clean towel.
3. In a large bowl, combine the cauliflower rice, almond flour, nutritional yeast, flaxseed, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
4. Line a baking tray with parchment paper and spread the cauliflower dough mixture into a circle, forming the crust. Drizzle with olive oil.
5. Bake the crust in the toaster oven for 15–20 minutes, or until golden and crispy on the edges.
6. Remove from the oven and spread a thin layer of tomato sauce over the crust. Top with vegan mozzarella, mushrooms, bell peppers, and spinach leaves.
7. Return the pizza to the toaster oven and bake for an additional 10–12 minutes, or until the toppings are cooked and the cheese is melted.
8. Garnish with fresh basil before serving.

This keto cauliflower pizza crust with veggie toppings is a fantastic low-carb lunch option that satisfies your pizza cravings without the carbs. The cauliflower crust is both light and firm, making it a great base for a variety of veggie toppings. With the fresh vegetables and savory tomato sauce, this dish is a flavorful and nutritious way to enjoy pizza on a keto or vegan diet. Perfect for a Friday lunch that feels indulgent but is still healthy!

Zucchini Noodles with Pesto and Cherry Tomatoes

These zucchini noodles with pesto and cherry tomatoes offer a refreshing, low-carb alternative to pasta, making them a perfect keto-friendly lunch. The zucchini noodles, or “zoodles,” are light and crunchy, while the homemade pesto adds a rich, garlicky, and nutty flavor. Paired with fresh cherry tomatoes, this dish is satisfying, flavorful, and quick to prepare.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon lemon juice (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles (zoodles) from the zucchinis. Set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper. Process until smooth, scraping down the sides as needed.
3. In a large bowl, toss the zucchini noodles with the pesto until well-coated.
4. Add the halved cherry tomatoes and gently mix.
5. If desired, squeeze fresh lemon juice over the top for added brightness.
6. Serve immediately, garnished with extra pine nuts or fresh basil if desired.

This zucchini noodle dish with pesto and cherry tomatoes is a light, refreshing lunch that satisfies pasta cravings without the carbs. The zucchini noodles provide a crunchy and fresh base, while the pesto sauce adds a rich, herby flavor. The cherry tomatoes offer a burst of sweetness, making it the perfect combination for a low-carb, keto-friendly lunch. It’s quick to make, nutritious, and delicious!

Vegan Cauliflower Buffalo Wings

Vegan cauliflower buffalo wings are a tasty and satisfying low-carb snack or lunch option. The cauliflower florets are coated in a crispy batter, baked to perfection, and then tossed in a spicy buffalo sauce for an irresistible flavor. These buffalo wings are perfect for those craving something spicy and flavorful without the carbs or meat.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup buffalo sauce (check for no added sugar)
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a large bowl, combine the almond flour, ground flaxseed, garlic powder, paprika, salt, and pepper.
3. Dip each cauliflower floret into the dry mixture, pressing gently to coat well.
4. Arrange the coated cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, and bake for 20–25 minutes, or until golden and crispy.
5. Once baked, remove from the oven and toss the cauliflower florets in buffalo sauce until evenly coated.
6. Serve hot, garnished with fresh parsley, and enjoy with a side of vegan ranch or celery sticks.

These vegan cauliflower buffalo wings are the ultimate low-carb, keto-friendly snack or lunch option. The cauliflower becomes wonderfully crispy on the outside while remaining tender on the inside. Tossed in spicy buffalo sauce, these wings are packed with flavor, making them a perfect choice for those who love bold, zesty dishes. Serve with vegan ranch or celery sticks for a complete, guilt-free meal!

Spicy Tempeh Lettuce Wraps

Spicy tempeh lettuce wraps are a flavorful, low-carb lunch that is easy to prepare and full of bold, savory flavors. The tempeh is crumbled and sautéed in a spicy sauce, then wrapped in crisp lettuce leaves for a crunchy, satisfying meal. These wraps are perfect for a keto-friendly, vegan lunch that’s quick to make but still full of rich flavor.

Ingredients:

• 1 block tempeh, crumbled
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 cup green onions, chopped
• 8 large lettuce leaves (such as iceberg or butter lettuce)
• 1/4 cup shredded carrots (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and sauté for 7–10 minutes until golden and crispy.
2. In a small bowl, combine soy sauce, sriracha, rice vinegar, maple syrup (if using), sesame oil, and garlic powder. Stir well to combine.
3. Pour the sauce over the cooked tempeh and cook for another 2–3 minutes until the tempeh is well-coated in the sauce.
4. Remove from heat and set aside.
5. To assemble, spoon the spicy tempeh mixture into each lettuce leaf. Top with shredded carrots and chopped green onions.
6. Garnish with sesame seeds if desired and serve immediately.

These spicy tempeh lettuce wraps are a perfect low-carb, keto-friendly lunch option. The tempeh is flavorful and satisfying, with the spicy sauce giving it a kick that pairs wonderfully with the cool, crisp lettuce. The fresh veggies add crunch and texture, while the wraps are light yet filling. This dish is quick, easy to prepare, and full of delicious flavors, making it an ideal choice for a Friday lunch!

Note: More recipes are coming soon