35+ Easy New Years Gluten Free Vegan Recipes for a Memorable Meal

As the New Year approaches, it’s the perfect time to reflect on the past year while celebrating the future with good food, great company, and healthy choices.

For those following a gluten-free or vegan lifestyle, or simply wanting to start the year on a clean and wholesome note, planning your New Year’s feast can be both exciting and rewarding.

Fortunately, you don’t have to compromise on flavor, texture, or variety to enjoy a plant-based, gluten-free spread.

From savory appetizers to indulgent desserts, there are countless ways to make your New Year’s Eve meal vibrant, delicious, and nourishing.

This collection of 35+ gluten-free vegan recipes has been curated to offer something for everyone, ensuring that your celebration is full of mouthwatering dishes everyone can enjoy.

Whether you’re hosting a party, enjoying a cozy night in, or preparing a festive meal for family and friends, these recipes will help you ring in the New Year with healthy, satisfying meals that are as beautiful as they are flavorful.

35+ Easy New Years Gluten Free Vegan Recipes for a Memorable Meal

With 35+ incredible gluten-free vegan recipes, you’re sure to find the perfect dishes for your New Year’s celebration.

These recipes not only cater to dietary preferences and restrictions but also allow you to enjoy flavorful, hearty, and festive meals.

Whether you’re indulging in a savory main course, preparing light appetizers, or creating decadent desserts, these gluten-free vegan options will bring both variety and health-conscious choices to your table.

As you celebrate the beginning of a new year, let these recipes inspire you to nourish your body, excite your taste buds, and enjoy the company of loved ones.

Cheers to new beginnings, great food, and a vibrant year ahead!

Vegan Gluten-Free Stuffed Mushrooms

These Vegan Gluten-Free Stuffed Mushrooms are a delightful appetizer, perfect for ringing in the New Year with flavor. Packed with savory ingredients like garlic, onions, and gluten-free breadcrumbs, these stuffed mushrooms are both satisfying and full of umami. Their bite-sized nature makes them an ideal finger food for parties or casual gatherings, while the vegan cashew cheese filling adds a creamy texture that’s a hit with everyone.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup cashew cheese (or vegan cream cheese)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the mushroom caps and set them aside.
3. Heat olive oil in a pan over medium heat. Add chopped onions and garlic and sauté until soft and fragrant, about 5 minutes.
4. Remove from heat and stir in the gluten-free breadcrumbs, cashew cheese, nutritional yeast, salt, and pepper. Mix until everything is well incorporated.
5. Stuff each mushroom cap with the mixture, pressing down gently to pack it in.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes or until golden brown and crispy on top.
7. Garnish with fresh parsley before serving.

These Vegan Gluten-Free Stuffed Mushrooms are an elegant and flavorful way to start off any New Year’s celebration. They’re rich in flavor, with a satisfying crunch from the breadcrumbs and a creamy center from the cashew cheese. Ideal for those with dietary restrictions, these mushrooms are sure to be a crowd-pleaser, offering a mix of textures and flavors that everyone will love.

Vegan Gluten-Free Chocolate Truffles

Indulge in a sweet and decadent treat with these Vegan Gluten-Free Chocolate Truffles. These truffles are rich, creamy, and melt-in-your-mouth, made with high-quality dark chocolate and a coconut milk base. They’re the perfect bite-sized treat to offer guests or to enjoy on your own as you celebrate the arrival of the New Year. With optional toppings like crushed nuts or cocoa powder, these truffles are versatile and can be customized to suit your preferences.

Ingredients:

• 8 ounces dark chocolate (dairy-free)
• 1/4 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder (for rolling)
• Optional: crushed almonds or hazelnuts, shredded coconut for rolling

Instructions:

1. In a heatproof bowl, break the dark chocolate into pieces.
2. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
3. Pour the hot coconut milk over the broken chocolate pieces, and let it sit for a minute to soften.
4. Stir the mixture until smooth and creamy. Add vanilla extract and stir again.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to roll into balls.
6. Once the chocolate mixture has firmed up, scoop out small portions and roll them into balls.
7. Roll the truffles in cocoa powder, shredded coconut, or crushed nuts for added texture and flavor.
8. Place them back in the fridge for about 30 minutes to firm up before serving.

These Vegan Gluten-Free Chocolate Truffles are a luxurious treat that will satisfy any sweet tooth. The creamy coconut center combined with the rich dark chocolate creates a melt-in-your-mouth experience. Whether served as a standalone dessert or as part of a larger New Year’s spread, these truffles are a sweet, indulgent way to celebrate. Plus, they’re naturally gluten-free and vegan, making them perfect for those with dietary restrictions.

Vegan Gluten-Free Roasted Vegetable Quinoa Salad

This Vegan Gluten-Free Roasted Vegetable Quinoa Salad is a colorful and nutritious dish that’s perfect for a New Year’s feast. Loaded with roasted vegetables, protein-packed quinoa, and a tangy lemon dressing, this salad is hearty enough to be a main course or a side dish. The combination of roasted vegetables adds a depth of flavor, while the fresh greens and quinoa provide a light and refreshing balance. It’s an excellent option for those looking for a healthy yet satisfying dish to serve during celebrations.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup spinach or mixed greens
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. While the vegetables roast, cook the quinoa. Bring 2 cups of water to a boil in a medium pot. Add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes, or until the water is absorbed and the quinoa is tender.
4. In a small bowl, whisk together lemon juice, tahini, maple syrup, Dijon mustard, and a pinch of salt and pepper to make the dressing.
5. Once the vegetables are done roasting, combine them with the cooked quinoa and spinach in a large mixing bowl. Drizzle the dressing over the salad and toss to combine.

This Vegan Gluten-Free Roasted Vegetable Quinoa Salad is not only a nutritious option but also a vibrant and flavorful addition to your New Year’s meal. The roasted vegetables bring out a deep, savory flavor, while the quinoa offers protein and texture, making it a fulfilling dish. The tangy lemon dressing ties everything together, making each bite fresh and delightful. This salad is perfect for those looking for a healthy, satisfying dish that’s both vegan and gluten-free. It’s a great choice for anyone seeking a light yet filling dish to celebrate the New Year.

Vegan Gluten-Free Spinach Artichoke Dip

This Vegan Gluten-Free Spinach Artichoke Dip is the perfect appetizer to serve at any New Year’s gathering. Creamy, cheesy, and loaded with hearty vegetables, this dip is dairy-free and gluten-free, but still rich in flavor. Made with cashews, nutritional yeast, and a blend of spinach and artichokes, it mimics the creamy, cheesy goodness of the classic spinach artichoke dip, while being completely plant-based. Serve it with gluten-free crackers or fresh vegetables for a fun and crowd-pleasing starter.

Ingredients:

• 1 cup raw cashews (soaked for 2-3 hours)
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup cooked spinach, drained
• 1/2 cup canned artichoke hearts, drained and chopped
• Salt and pepper to taste
• 1 tablespoon olive oil (optional for extra creaminess)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. In a bowl, mix the spinach and chopped artichokes into the cashew cream mixture.
4. Transfer the dip to a small baking dish, smoothing the top with a spatula.
5. Bake for 20 minutes, or until the dip is hot and bubbly and slightly golden on top.
6. Serve with gluten-free crackers, sliced vegetables, or gluten-free pita chips.

This Vegan Gluten-Free Spinach Artichoke Dip is a show-stopper for your New Year’s gathering. The cashew-based creamy filling brings a rich, savory texture while the spinach and artichokes provide freshness and flavor. It’s a comforting dish that’s perfect for sharing and sure to be enjoyed by anyone, whether or not they follow a vegan or gluten-free diet. Easy to prepare, indulgent, and totally dairy-free, it will become a favorite party snack.

Vegan Gluten-Free Avocado Toast with Roasted Tomatoes

This Vegan Gluten-Free Avocado Toast with Roasted Tomatoes is a light, fresh, and flavor-packed dish that works great as a breakfast or an appetizer for New Year’s Day. The creamy avocado pairs perfectly with the sweet, slightly tangy roasted tomatoes, creating a delicious contrast of textures and flavors. The gluten-free toast provides the right base, and the dish is topped with a drizzle of olive oil and fresh herbs, making it as delicious as it is visually appealing. It’s an easy, healthy way to kick off the year!

Ingredients:

• 4 slices gluten-free bread
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon balsamic vinegar
• Fresh basil leaves for garnish
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes or until soft and slightly caramelized.
3. While the tomatoes roast, toast the slices of gluten-free bread until golden and crispy.
4. Mash the avocados in a bowl with a fork, adding salt, pepper, and a drizzle of olive oil for extra creaminess.
5. Once the tomatoes are done, spread the mashed avocado evenly over the toasted bread.
6. Top with the roasted tomatoes, a splash of balsamic vinegar, and fresh basil leaves. Sprinkle with red pepper flakes if you like a bit of spice.
7. Serve immediately.

This Vegan Gluten-Free Avocado Toast with Roasted Tomatoes is a simple yet incredibly flavorful dish that celebrates fresh ingredients and vibrant flavors. The creamy avocado provides a rich base for the tangy, roasted tomatoes, while the balsamic vinegar and fresh herbs add an extra layer of depth. It’s not only visually stunning but also healthy and satisfying, making it a perfect dish to enjoy during your New Year’s celebrations. Whether it’s a light breakfast or an appetizer for a larger meal, this dish is sure to impress.

Vegan Gluten-Free Carrot Cake Energy Bites

These Vegan Gluten-Free Carrot Cake Energy Bites are a healthier, on-the-go version of your favorite carrot cake. Packed with shredded carrots, oats, and warm spices like cinnamon and nutmeg, these bites are sweetened naturally with dates and offer a satisfying snack that tastes just like carrot cake! They’re perfect for a New Year’s snack or as a treat for anyone craving something sweet, while still maintaining a healthy, gluten-free, and vegan profile.

Ingredients:

• 1 cup rolled oats (gluten-free)
• 1/2 cup shredded carrots
• 1/4 cup unsweetened shredded coconut
• 1/4 cup ground flaxseed
• 1/2 cup pitted dates, chopped
• 1/4 cup walnuts, chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of sea salt
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. In a food processor, pulse the oats, shredded carrots, coconut, flaxseed, cinnamon, nutmeg, and sea salt until well combined.
2. Add the dates, walnuts, maple syrup, and vanilla extract. Process again until the mixture begins to stick together.
3. Scoop out tablespoon-sized portions and roll into balls using your hands.
4. Place the energy bites on a baking sheet or plate lined with parchment paper.
5. Refrigerate for at least 1 hour to firm up before serving.

These Vegan Gluten-Free Carrot Cake Energy Bites are a healthy, indulgent treat that’s perfect for satisfying your sweet tooth without the guilt. The natural sweetness of dates combined with the spice blend creates a flavor that is reminiscent of classic carrot cake, while the oats and walnuts provide a satisfying crunch. These energy bites are great for snacking during New Year’s celebrations, and their portability makes them ideal for busy mornings or as a grab-and-go treat throughout the day. Full of nutrients and flavor, these bites will be loved by everyone, regardless of their dietary preferences.

Vegan Gluten-Free Sweet Potato and Black Bean Tacos

These Vegan Gluten-Free Sweet Potato and Black Bean Tacos are a delicious and nutritious way to ring in the New Year. Roasted sweet potatoes paired with seasoned black beans create a hearty, flavorful filling that’s both satisfying and healthy. Topped with a zesty lime-cilantro dressing and fresh vegetables, these tacos are perfect for a light but filling meal. Whether you’re celebrating with a crowd or enjoying a quiet night in, these tacos are sure to please both vegans and non-vegans alike.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 tablespoon lime juice
• 8-10 gluten-free corn tortillas
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup salsa
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly crispy, tossing halfway through.
2. In a saucepan over medium heat, heat the black beans with garlic powder, chili powder, and a pinch of salt. Stir occasionally and cook for 5-7 minutes until heated through.
3. While the potatoes and beans cook, warm the tortillas in a dry skillet over medium heat for about 1-2 minutes on each side.
4. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla, followed by black beans, red onion, cilantro, salsa, and avocado slices.
5. Drizzle with lime juice and serve with extra lime wedges.

These Vegan Gluten-Free Sweet Potato and Black Bean Tacos are a vibrant and satisfying dish that will add color and flavor to your New Year’s meal. The sweetness of roasted sweet potatoes pairs perfectly with the earthy black beans, and the lime-cilantro dressing brings a refreshing zing. With a balance of textures and a burst of flavor from the toppings, these tacos are a festive and nutritious option for anyone looking to enjoy a delicious, plant-based meal. They’re simple to prepare and perfect for both a casual dinner or as part of a larger celebration.

Vegan Gluten-Free Chocolate Mint Protein Balls

These Vegan Gluten-Free Chocolate Mint Protein Balls are the perfect treat to indulge in while keeping things healthy this New Year. Packed with protein from plant-based protein powder, these bites offer a rich chocolate flavor with a refreshing minty twist. They’re sweetened naturally with dates and a touch of maple syrup, and their chewy texture makes them both satisfying and energizing. These protein balls are perfect for a quick snack or as a post-celebration pick-me-up, helping you stay on track with your healthy New Year’s resolutions.

Ingredients:

• 1 cup rolled oats (gluten-free)
• 1/4 cup plant-based chocolate protein powder
• 1/4 cup cacao powder
• 1/2 cup medjool dates, pitted
• 2 tablespoons maple syrup
• 1/4 cup almond butter
• 1/2 teaspoon peppermint extract
• Pinch of sea salt
• 2 tablespoons water (if needed for consistency)

Instructions:

1. In a food processor, blend the oats, protein powder, cacao powder, dates, maple syrup, almond butter, peppermint extract, and sea salt until the mixture comes together. Add water a tablespoon at a time if the mixture seems too dry.
2. Once the mixture is well combined, scoop out tablespoon-sized portions and roll them into balls with your hands.
3. Place the protein balls on a parchment-lined baking sheet or plate and refrigerate for at least 1 hour to firm up.
4. Serve and enjoy!

These Vegan Gluten-Free Chocolate Mint Protein Balls are a perfect balance of indulgence and nutrition. The combination of rich chocolate and refreshing mint is a classic flavor pairing that’s perfect for the holidays. Packed with protein and healthy fats, they make a great snack to fuel your New Year’s celebrations and beyond. Whether you need a sweet treat after a workout or a snack to hold you over, these protein balls are a delicious and healthy choice. They’re quick to prepare, easy to store, and can be enjoyed by everyone at your gathering.

Vegan Gluten-Free Lemon Poppy Seed Muffins

These Vegan Gluten-Free Lemon Poppy Seed Muffins are light, fluffy, and bursting with fresh citrus flavor. Perfect for breakfast or as a sweet snack to serve with tea during your New Year’s celebration, these muffins are made without dairy or gluten, but they’re still incredibly moist and delicious. The zesty lemon and crunchy poppy seeds come together to create a refreshing and bright treat that everyone will enjoy. Whether you’re hosting a brunch or enjoying a quiet morning, these muffins are the perfect way to start the year.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar or maple sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, coconut sugar, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, maple syrup, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool before serving.

These Vegan Gluten-Free Lemon Poppy Seed Muffins are a delightful way to brighten up your New Year’s celebrations. The lemon adds a fresh and zesty kick, while the poppy seeds provide a satisfying crunch. They’re perfect for breakfast, brunch, or as a light snack throughout the day. These muffins are easy to make, naturally sweetened, and full of bright, citrusy flavor that will leave everyone feeling refreshed and energized as they ring in the new year. A healthier alternative to traditional muffins, they are sure to be a hit with both vegan and non-vegan guests.

Vegan Gluten-Free Stuffed Acorn Squash with Quinoa and Cranberries

This Vegan Gluten-Free Stuffed Acorn Squash with Quinoa and Cranberries is a festive and hearty dish that will surely impress your guests this New Year. The roasted acorn squash serves as a beautiful bowl for a savory and slightly sweet quinoa stuffing, enhanced with dried cranberries, toasted pecans, and fresh herbs. It’s a well-balanced dish that provides both protein and fiber while also offering a delicious contrast of flavors and textures. Perfect for a holiday dinner or a special gathering, this dish is a wonderful option for both vegans and non-vegans alike.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
2. While the squash is roasting, cook the quinoa. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened. Stir in the cinnamon, nutmeg, salt, and pepper, and cook for another 1-2 minutes.
4. In a large bowl, combine the cooked quinoa, sautéed onions and garlic, dried cranberries, and toasted pecans. Stir until well mixed.
5. Once the squash is done, fill each half with the quinoa mixture and return them to the oven to bake for another 10 minutes.
6. Garnish with fresh parsley before serving.

This Vegan Gluten-Free Stuffed Acorn Squash with Quinoa and Cranberries is a festive, nutrient-packed dish that’s perfect for any New Year’s meal. The roasted acorn squash provides a sweet and tender base, while the quinoa stuffing brings a wonderful combination of savory, sweet, and crunchy textures. This dish is rich in fiber, healthy fats, and antioxidants, making it both a wholesome and satisfying meal. Whether served as a main course or a side dish, it’s sure to be a hit with everyone at your celebration.

Vegan Gluten-Free Lemon Curd Tartlets

These Vegan Gluten-Free Lemon Curd Tartlets are a delightful and refreshing dessert for your New Year’s celebrations. The crisp, buttery tartlet shells are filled with a silky smooth, tangy lemon curd, which is perfectly balanced with natural sweetness from maple syrup and coconut sugar. Topped with fresh berries and a dusting of powdered sugar, these bite-sized treats are a light yet indulgent way to end the meal. They are easy to make, visually stunning, and bursting with citrus flavor, making them the perfect showstopper for your New Year’s dessert table.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 2-3 tablespoons cold water

For the lemon curd:

• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/4 cup maple syrup
• 2 tablespoons coconut sugar
• 1/4 cup coconut oil, melted
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• Pinch of turmeric (for color, optional)

For topping:

• Fresh berries (blueberries, raspberries, or strawberries)
• Powdered sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). In a food processor, combine the gluten-free flour, coconut sugar, and salt. Add the melted coconut oil and pulse until the mixture resembles breadcrumbs.
2. Slowly add the cold water, one tablespoon at a time, until the dough begins to come together.
3. Press the dough into mini tartlet pans or muffin tins, ensuring the edges are even. Use a fork to prick the bottoms.
4. Bake for 10-12 minutes or until the crust is golden and firm. Remove from the oven and let them cool completely.
5. To make the lemon curd, whisk together the lemon juice, maple syrup, coconut sugar, and cornstarch in a saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
6. Remove from heat and whisk in the melted coconut oil, lemon zest, and turmeric (if using). Allow the curd to cool slightly.
7. Spoon the lemon curd into the cooled tartlet shells and refrigerate for at least 1 hour to set.
8. Before serving, top with fresh berries and dust with powdered sugar if desired.

These Vegan Gluten-Free Lemon Curd Tartlets are an elegant and delicious way to celebrate the New Year. The bright, citrusy flavor of the lemon curd paired with the buttery, gluten-free tart crust makes for a perfect bite-sized dessert. They’re light yet indulgent and are sure to impress your guests with both their flavor and presentation. These tartlets are a great way to end your meal on a refreshing note, making them an ideal dessert for your New Year’s celebration or any special occasion.

Vegan Gluten-Free Roasted Vegetable and Chickpea Salad

This Vegan Gluten-Free Roasted Vegetable and Chickpea Salad is a colorful and nutritious dish that makes for a perfect addition to any New Year’s spread. Roasting the vegetables brings out their natural sweetness and depth of flavor, while the chickpeas add a nice protein boost. Tossed with a tangy lemon-tahini dressing and topped with fresh herbs, this salad is a wonderful combination of textures and flavors. It’s light, satisfying, and packed with nutrients, making it a great side dish or a main course for your celebration.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 medium red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the lemon-tahini dressing:

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced zucchini, bell pepper, and onion on a baking sheet. Drizzle with olive oil, and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
2. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly charred. Toss halfway through cooking for even roasting.
3. While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper in a small bowl. Add water to thin if needed.
4. Once the vegetables are roasted, combine them in a large bowl with the chickpeas and fresh parsley.
5. Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.

This Vegan Gluten-Free Roasted Vegetable and Chickpea Salad is a satisfying and vibrant dish that’s perfect for New Year’s celebrations. The combination of roasted vegetables, protein-packed chickpeas, and tangy lemon-tahini dressing makes it a flavorful, healthy, and filling option. It’s an ideal dish for those looking for a light yet hearty meal and can easily be made in advance. Whether served as a main or side dish, this salad is sure to add a burst of color and flavor to your New Year’s spread.

Vegan Gluten-Free Mushroom Wellington

This Vegan Gluten-Free Mushroom Wellington is a stunning and sophisticated dish that will be the centerpiece of your New Year’s dinner. The rich, savory filling made with mushrooms, garlic, and fresh herbs is encased in a crisp, golden gluten-free puff pastry. This elegant dish is not only flavorful but also perfect for impressing guests. Packed with earthy mushroom flavor and complemented by the flaky pastry, this Wellington is a delicious way to indulge in a festive, plant-based meal that will be loved by everyone at the table.

Ingredients:

• 2 cups mushrooms, finely chopped (such as cremini or portobello)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup cooked quinoa (optional, for added texture)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 package gluten-free puff pastry (make sure it’s vegan)
• 1 tablespoon non-dairy milk (for brushing)
• 1 tablespoon ground flaxseed (optional, for egg wash replacement)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened (about 5-7 minutes).
2. Add the chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their moisture and cook down (about 10 minutes). Add the wine (if using) and cook until the mixture becomes dry and the wine evaporates.
3. Stir in the quinoa (if using), parsley, thyme, salt, and pepper. Let the mixture cool for a few minutes.
4. Roll out the gluten-free puff pastry on a lightly floured surface. Spoon the mushroom mixture down the center of the pastry, leaving about 2 inches on each side.
5. Carefully fold the pastry over the mushroom mixture to form a log, sealing the edges with a fork or your fingers. Brush the top with non-dairy milk or a flaxseed wash (1 tablespoon flaxseed mixed with 2.5 tablespoons water).
6. Place the Wellington on a baking sheet and bake for 30-35 minutes or until the pastry is golden and crisp.
7. Let cool for 10 minutes before slicing and serving.

This Vegan Gluten-Free Mushroom Wellington is a showstopper dish for any holiday meal. The rich, earthy mushroom filling and the flaky, buttery puff pastry make this a perfect option for a New Year’s feast. It’s packed with flavor, satisfying without being too heavy, and its impressive presentation will be the highlight of your dinner table. This dish is ideal for those looking for a refined, plant-based entrée that’s both hearty and festive.

Vegan Gluten-Free Cranberry Pecan Bread

This Vegan Gluten-Free Cranberry Pecan Bread is a fragrant and flavorful loaf that’s perfect for ringing in the New Year. The tangy cranberries balance beautifully with the crunchy pecans, creating a bread that’s both slightly sweet and savory. Infused with a hint of orange zest, this quick bread is easy to make and perfect for breakfast, snacks, or as a holiday gift. It’s a versatile, hearty bread that can be enjoyed on its own or with a spread of vegan butter or jam.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar or maple syrup
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup fresh cranberries (or frozen)
• 1/2 cup pecans, chopped
• 1/2 cup unsweetened applesauce
• 1/2 cup non-dairy milk (such as almond or oat)
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 2 tablespoons chia seeds mixed with 6 tablespoons water (for egg replacement)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the chia seed mixture, applesauce, non-dairy milk, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the cranberries and pecans.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Vegan Gluten-Free Cranberry Pecan Bread is an irresistible, moist loaf that combines the tartness of cranberries with the nutty crunch of pecans. The hint of orange zest adds a refreshing brightness, making this bread perfect for the holiday season. It’s an easy-to-make recipe that requires minimal ingredients and effort, making it a great choice for New Year’s gatherings or cozy breakfasts. With its warm flavors and festive colors, this bread will undoubtedly become a seasonal favorite.

Vegan Gluten-Free Sweet Potato Gnocchi with Sage Butter Sauce

This Vegan Gluten-Free Sweet Potato Gnocchi with Sage Butter Sauce is a comforting and delicious dish to celebrate the New Year in style. The soft, pillowy gnocchi made from sweet potatoes is a delightful gluten-free alternative to traditional gnocchi. Tossed in a rich, fragrant sage butter sauce, this dish has all the cozy, seasonal flavors you crave. The combination of sweet potato and sage creates a harmonious balance of sweetness and earthiness that will leave everyone asking for more. It’s an indulgent yet light meal perfect for the occasion.

Ingredients: For the gnocchi:

• 2 medium sweet potatoes, baked and mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 tablespoon maple syrup (optional)

For the sage butter sauce:

• 1/4 cup vegan butter
• 10-12 fresh sage leaves
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Start by baking the sweet potatoes at 400°F (200°C) for 45-50 minutes, or until soft. Once cooled, peel and mash the flesh.
2. In a large bowl, combine the mashed sweet potatoes, gluten-free flour, salt, nutmeg, and cinnamon. Stir until a dough forms. If the dough is too sticky, add a little more flour.
3. Divide the dough into small portions and roll each into a long log about 1/2-inch thick. Cut the log into 1-inch pieces to form the gnocchi. Press each piece lightly with a fork to create the signature gnocchi indentation.
4. Bring a pot of salted water to a boil. Gently drop the gnocchi into the water in batches. When they float to the surface, they are done (about 2-3 minutes). Remove with a slotted spoon and set aside.
5. To make the sage butter sauce, melt the vegan butter in a large skillet over medium heat. Add the sage leaves and garlic, cooking for 2-3 minutes until the sage becomes crispy and the garlic is fragrant.
6. Add the cooked gnocchi to the skillet and toss to coat in the sage butter sauce. Season with salt and pepper to taste.

This Vegan Gluten-Free Sweet Potato Gnocchi with Sage Butter Sauce is a comforting and flavorful dish that brings together the best of the season. The gnocchi is tender and light, while the sage butter sauce adds a rich, herby aroma that elevates the dish to a festive level. The sweet potatoes bring a natural sweetness to the gnocchi, making it a perfect choice for a New Year’s meal. Whether served as a main dish or as part of a larger spread, this dish is sure to leave everyone satisfied and impressed.

Note: More recipes are coming soon!