40+ Delicious Sunday Gluten-Free Vegan Recipes for This Weekend

Sundays are a time for relaxation, comfort, and the joy of sharing meals with loved ones.

Whether you’re preparing brunch, a hearty lunch, or an early dinner, finding the perfect dishes that cater to your dietary needs can sometimes be a challenge.

If you follow a gluten-free and vegan lifestyle, you know that creating meals that are both satisfying and full of flavor can require some extra creativity.

That’s why we’ve put together a comprehensive collection of over 40 gluten-free vegan recipes that will make your Sundays more delicious and stress-free.

From hearty soups and filling bowls to decadent desserts and light snacks, there’s something here for everyone.

These recipes prove that enjoying plant-based, gluten-free meals doesn’t have to compromise on taste or variety.

Get ready to make your Sundays a day of delicious meals that nourish the body and soul!

40+ Delicious Sunday Gluten-Free Vegan Recipes for This Weekend

There you have it – over 40 delightful and diverse gluten-free vegan recipes perfect for your Sunday meals!

With such a variety, you can explore new flavors, try different cooking techniques, and find your new favorite dish.

Whether you’re looking for a light snack, a hearty main course, or a decadent dessert, these recipes offer something that caters to every palate.

We hope these ideas inspire you to make the most of your Sundays and help you create memorable meals that align with your dietary preferences.

Enjoy the process of cooking, the pleasure of eating, and the joy of sharing these meals with friends and family.

Make your Sundays flavorful and fuss-free – your taste buds will thank you!

Gluten-Free Vegan Chickpea and Sweet Potato Curry

This hearty and flavorful chickpea and sweet potato curry is perfect for a cozy Sunday meal. The combination of tender chickpeas, creamy sweet potatoes, and a rich, aromatic blend of spices creates a dish that’s as satisfying as it is nutritious. Served over rice or with crusty gluten-free bread, it’s a wholesome comfort food choice.

Ingredients

• 1 tbsp coconut oil or any plant-based oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, and cook for another minute until fragrant.
3. Add the curry powder, cumin, turmeric, and paprika, and cook for 1-2 minutes to toast the spices.
4. Add the sweet potatoes, chickpeas, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve over steamed rice or gluten-free bread and sprinkle with fresh cilantro.

The combination of the rich, creamy coconut milk with the sweet and slightly nutty flavor of sweet potatoes creates a harmonious dish. The chickpeas add a hearty texture and protein, making this a well-rounded vegan meal that is perfect for a Sunday afternoon.

Vegan Gluten-Free Mushroom Stroganoff

A vegan twist on the classic mushroom stroganoff, this dish features a creamy, dairy-free sauce that complements the earthy flavors of mushrooms and onions. Served over gluten-free pasta or rice, it’s a satisfying, comforting dish perfect for a relaxed weekend.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (about 3 cups) mushrooms, sliced (button, cremini, or your choice)
• 2 tbsp tamari or soy sauce
• 1 tbsp nutritional yeast
• 1/2 cup vegetable broth
• 1 cup unsweetened plant-based milk (e.g., oat or soy milk)
• 2 tbsp gluten-free flour (rice or tapioca flour)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Gluten-free pasta or rice, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 4 minutes.
2. Add the garlic and mushrooms to the skillet, and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Stir in the tamari and nutritional yeast, cooking for another minute.
4. Sprinkle the gluten-free flour over the mushrooms and stir well to combine.
5. Pour in the vegetable broth and plant-based milk, whisking constantly until the sauce thickens, about 3-4 minutes.
6. Season with salt and pepper to taste.
7. Serve the stroganoff over gluten-free pasta or rice and garnish with fresh parsley.

This dish is rich, creamy, and full of deep umami flavors from the mushrooms and nutritional yeast. It’s a classic comfort food made entirely plant-based and gluten-free, perfect for a Sunday dinner that feels indulgent without the guilt.

Stuffed Bell Peppers with Quinoa and Black Beans

These gluten-free vegan stuffed bell peppers are packed with flavor, protein, and nutrients. They’re filled with a hearty mixture of quinoa, black beans, corn, and spices, then baked until tender. Topped with avocado and a squeeze of lime, they’re fresh and satisfying.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium tomato, diced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1 avocado, sliced, for garnish
• Fresh lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomato, chili powder, cumin, paprika, and salt and pepper. Mix until well combined.
3. Spoon the quinoa mixture evenly into the bell peppers. Place the stuffed peppers in a baking dish.
4. Pour the salsa over the top of each pepper and cover the dish with foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to let the tops brown slightly.
7. Serve warm, topped with avocado slices and a squeeze of lime.

These stuffed peppers are vibrant, nutrient-dense, and have a good balance of protein, fiber, and healthy fats. The combination of flavors makes them perfect for a leisurely Sunday meal that feels fresh, filling, and nourishing.

Vegan Gluten-Free Lentil Stew

This vegan lentil stew is a hearty, warming dish that’s perfect for a Sunday meal. Packed with nutritious vegetables and protein-rich lentils, it’s a great way to enjoy a filling, healthy dish. The stew’s deep flavor comes from the blend of spices and the richness of tomato-based broth.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 cup dried green or brown lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp thyme
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4-5 minutes.
2. Add the garlic, carrots, celery, and bell pepper, and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin, smoked paprika, thyme, and oregano, and cook for 1 minute to release the flavors.
4. Add the lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and black pepper to taste.
6. Serve warm, garnished with fresh parsley.

The lentils in this stew provide an excellent source of protein and fiber, while the combination of vegetables and spices makes each spoonful hearty and flavorful. Perfect for a Sunday that calls for cozy comfort food without any animal products or gluten.

Vegan Gluten-Free Avocado Chickpea Salad

This avocado chickpea salad is light, refreshing, and bursting with flavor. It’s an ideal Sunday lunch or side dish that’s quick to prepare and loaded with healthy fats, fiber, and protein. With a zesty lemon dressing, it’s both satisfying and nutritious.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. In a large bowl, mash the chickpeas with a fork or potato masher, leaving some chickpeas whole for texture.
2. Add the diced avocado, cucumber, red onion, and cherry tomatoes to the bowl.
3. In a small bowl, whisk together the lemon juice, olive oil, garlic powder, salt, and black pepper.
4. Pour the dressing over the salad and gently toss to combine.
5. Garnish with fresh cilantro and serve immediately.

This salad is a great combination of creamy avocado and hearty chickpeas, with a refreshing crunch from the cucumber and tomatoes. It’s perfect for a light Sunday lunch that’s both satisfying and packed with healthy, plant-based goodness.

Vegan Gluten-Free Spaghetti Squash with Pesto

A light and delicious alternative to traditional pasta, this spaghetti squash with vegan pesto is perfect for a Sunday dinner. The tender strands of spaghetti squash are combined with a dairy-free basil pesto, topped with cherry tomatoes, and finished with a sprinkle of nutritional yeast for a cheesy flavor without any dairy.

Ingredients

• 1 medium spaghetti squash
• 1/4 cup pine nuts or walnuts, toasted
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/3 cup extra-virgin olive oil
• Salt and black pepper to taste
• 1/2 cup cherry tomatoes, halved
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender.
2. While the squash is roasting, prepare the pesto. In a food processor, blend the toasted pine nuts, basil leaves, garlic, nutritional yeast, and a pinch of salt. Gradually add the olive oil and process until smooth. Adjust salt and pepper as needed.
3. When the squash is ready, use a fork to scrape the flesh and create “spaghetti” strands. Transfer the strands to a bowl and mix in the pesto.
4. Add the halved cherry tomatoes and toss gently.
5. Serve warm, garnished with fresh basil.

This dish combines the unique texture of spaghetti squash with the vibrant flavors of fresh basil pesto and sweet cherry tomatoes. It’s a gluten-free, vegan twist on classic pasta dishes that’s full of flavor and perfect for a relaxed Sunday dinner.

Vegan Gluten-Free Cauliflower Fried Rice

This vegan and gluten-free cauliflower fried rice is a healthy twist on the traditional fried rice. It’s full of flavor and packed with vegetables, making it a nutritious and satisfying meal for a Sunday dinner. With a hint of ginger and a splash of soy sauce, this dish brings the comfort of fried rice without the gluten or animal products.

Ingredients

• 1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tbsp sesame oil or vegetable oil
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 large carrot, diced
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• 2 green onions, chopped
• 3 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp turmeric (optional, for color)
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Add the diced carrot and cook for 2-3 minutes until slightly softened.
3. Stir in the riced cauliflower and cook for 5-7 minutes, stirring frequently, until the cauliflower begins to turn golden brown and tender.
4. Add the frozen peas, corn, and green onions to the pan and cook for 2 more minutes.
5. Pour in the tamari or soy sauce, rice vinegar, and turmeric, and stir well to combine.
6. Season with salt and black pepper to taste.
7. Serve warm, garnished with fresh cilantro.

This cauliflower fried rice is a quick, nutrient-dense dish that’s perfect for a Sunday dinner. The blend of vegetables and the slight tang of rice vinegar bring a depth of flavor, while the sesame oil adds a rich, nutty aroma that elevates the dish.

Vegan Gluten-Free Roasted Vegetable Quinoa Bowl

This roasted vegetable quinoa bowl is a delicious, wholesome meal that’s perfect for a Sunday lunch or dinner. Packed with nutrient-rich veggies, protein-filled quinoa, and a drizzle of tahini dressing, it’s a satisfying and balanced meal that can be made ahead of time for meal prep.

Ingredients

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 sweet potato, peeled and cubed
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the tahini)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the zucchini, red bell pepper, sweet potato, and red onion with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
4. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Adjust with more water if needed to reach the desired consistency.
5. To assemble the bowls, divide the cooked quinoa among 4 bowls. Top each bowl with the roasted vegetables and drizzle with tahini dressing.
6. Garnish with chopped parsley and serve warm.

The combination of hearty roasted vegetables and fluffy quinoa makes this dish a complete, balanced meal. The tahini dressing adds a creamy, nutty flavor that complements the roasted sweetness of the veggies perfectly, making it ideal for a Sunday feast.

Vegan Gluten-Free Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a flavorful, satisfying, and simple meal that’s perfect for a Sunday lunch or dinner. With smoky spices, a touch of lime, and creamy avocado, these tacos are sure to be a hit with everyone.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Gluten-free tortillas

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper.
3. Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a small saucepan, heat the black beans and corn over medium heat until warmed through. Season with a pinch of salt and pepper.
5. To assemble the tacos, warm the gluten-free tortillas and fill them with the roasted sweet potatoes and black bean mixture.
6. Top with slices of avocado, fresh cilantro, and a squeeze of lime.

These tacos are a colorful and nutrient-packed meal that pairs perfectly with a simple side salad or a dollop of vegan sour cream. The sweetness of the roasted sweet potatoes pairs wonderfully with the hearty black beans and the brightness of the lime and avocado, making them a delicious Sunday treat.

Vegan Gluten-Free Stuffed Bell Peppers

These vegan stuffed bell peppers are colorful, hearty, and packed with flavor. Filled with a mixture of black beans, quinoa, corn, and spices, they make an excellent Sunday dinner option. Topped with fresh avocado and a sprinkle of cilantro, they’re a healthy and satisfying meal that’s perfect for a weekend gathering.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 avocado, diced
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Mix well.
3. Spoon the quinoa mixture evenly into each bell pepper.
4. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
5. Remove the foil and bake for an additional 5-7 minutes to allow the tops to lightly brown.
6. Remove from the oven and let cool for a few minutes. Top with diced avocado and chopped cilantro.
7. Serve with lime wedges for a fresh, zesty finish.

These stuffed bell peppers are a colorful, nutrient-rich dish that’s easy to make and perfect for a Sunday dinner. The combination of quinoa, black beans, and spices makes every bite satisfying, while the avocado and cilantro add a refreshing touch.

Vegan Gluten-Free Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry is a comforting and hearty dish that’s perfect for a Sunday evening. The rich, spiced coconut milk base and the sweetness of the sweet potatoes make this curry a true standout. Serve it over rice or with gluten-free naan for a complete, filling meal.

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp red curry paste
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 2 cups fresh spinach, chopped
• Fresh cilantro, for garnish
• Cooked rice or gluten-free naan, for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the sweet potato cubes and cook for about 5 minutes, stirring occasionally.
2. Add the red curry paste, turmeric, cumin, and cinnamon, and stir well to coat the sweet potatoes.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer. Cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Stir in the chickpeas and cook for an additional 5 minutes.
5. Add the chopped spinach and cook until wilted, about 2-3 minutes.
6. Season with salt and black pepper to taste.
7. Serve the curry warm, garnished with fresh cilantro and alongside rice or gluten-free naan.

This curry is rich and comforting, making it ideal for a laid-back Sunday evening. The sweet potatoes add a satisfying sweetness, while the chickpeas provide a hearty texture, balanced by the warm flavors of the spices and creamy coconut milk.

Vegan Gluten-Free Chickpea and Spinach Stuffed Portobello Mushrooms

These chickpea and spinach stuffed Portobello mushrooms are a delightful Sunday dinner option. They’re hearty, satisfying, and have a perfect balance of flavors. Topped with a sprinkle of nutritional yeast for a cheesy flavor without dairy, they’re as nutritious as they are delicious.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup nutritional yeast (optional)
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the Portobello mushroom caps on a baking sheet lined with parchment paper, gill side down.
2. In a large bowl, mash the chickpeas with a fork, leaving some chunks for texture.
3. Add the chopped spinach, sun-dried tomatoes, red onion, tahini, lemon juice, garlic powder, smoked paprika, salt, and black pepper to the bowl. Mix until combined.
4. Spoon the chickpea mixture into each mushroom cap, pressing down slightly to pack it in.
5. Sprinkle the tops with nutritional yeast, if using.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh basil and serve warm.

These stuffed Portobello mushrooms are rich in flavor and texture, with the chickpeas and spinach providing a satisfying heartiness. The tahini adds a hint of creaminess, while the nutritional yeast gives a subtle cheesy flavor, making them perfect for a Sunday meal that’s both comforting and healthy.

Vegan Gluten-Free Mushroom Stroganoff

This vegan and gluten-free mushroom stroganoff is a creamy, satisfying dish that’s perfect for a cozy Sunday dinner. The earthy flavors of mushrooms, combined with a rich cashew-based sauce and hearty pasta, make this meal a standout choice for anyone looking to enjoy a comforting, plant-based classic.

Ingredients

• 12 oz gluten-free pasta (such as fettuccine or tagliatelle)
• 2 tbsp olive oil
• 1 lb (450 g) cremini or button mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 1 cup vegetable broth
• 1/2 cup unsweetened plant-based milk (such as almond or oat milk)
• 1/2 cup raw cashews, soaked for 1 hour and drained
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and sauté for 2-3 minutes until translucent.
3. Add the sliced mushrooms and cook for 5-7 minutes, stirring frequently, until the mushrooms release their moisture and become golden brown.
4. Stir in the garlic, soy sauce, and Dijon mustard, and cook for an additional 1-2 minutes.
5. In a blender or food processor, blend the soaked cashews, vegetable broth, plant-based milk, nutritional yeast, paprika, salt, and black pepper until smooth.
6. Pour the cashew sauce into the skillet and stir well. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
7. Add the cooked pasta to the skillet and toss until well coated.
8. Serve the stroganoff warm, garnished with fresh parsley.

This vegan mushroom stroganoff is creamy, savory, and full of rich umami flavors. The cashew-based sauce adds a velvety texture, making it an excellent dish to unwind with on a Sunday evening.

Vegan Gluten-Free Vegetable Pad Thai

This vegan and gluten-free vegetable Pad Thai brings the bold, tangy flavors of a classic Thai dish to your table without any animal products or gluten. With a perfect balance of sweet, salty, and sour, this dish is a weeknight or weekend winner.

Ingredients

• 8 oz gluten-free rice noodles
• 2 tbsp vegetable oil
• 1 red bell pepper, julienned
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup sliced green onions
• 1/4 cup crushed peanuts, for garnish
• 2 tbsp fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Pad Thai Sauce

• 3 tbsp tamarind paste
• 2 tbsp maple syrup or brown sugar
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional, for heat)

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the tamarind paste, maple syrup, soy sauce, lime juice, and chili flakes to make the sauce. Set aside.
3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the red bell pepper and carrots, and sauté for 2-3 minutes until slightly softened.
4. Add the cooked rice noodles to the wok and pour the Pad Thai sauce over them. Toss everything together for 2-3 minutes until the noodles are well coated and heated through.
5. Stir in the bean sprouts and green onions and cook for an additional 1-2 minutes.
6. Serve the Pad Thai warm, topped with crushed peanuts, chopped cilantro, and a wedge of lime.

This vegetable Pad Thai is bursting with the signature flavors of sweet, tangy, and spicy, balanced perfectly with the crunch of peanuts and freshness of cilantro. It’s a vibrant dish that’s sure to liven up your Sunday meal.

Vegan Gluten-Free Chickpea Flour Pancakes

These vegan and gluten-free chickpea flour pancakes, or “besan chilla,” are a protein-rich alternative to traditional pancakes. Packed with vegetables and spices, they make an excellent brunch or light Sunday dinner option, especially when served with a side of mint chutney or yogurt.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup water (adjust as needed for consistency)
• 1/4 tsp baking powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup finely chopped spinach
• 1/4 cup grated carrot
• 1/4 cup chopped tomatoes
• 1/4 cup chopped onion
• 2 tbsp fresh cilantro, chopped
• 2 tbsp vegetable oil for frying

Instructions

1. In a large bowl, whisk the chickpea flour with water to create a smooth batter. The consistency should be similar to pancake batter.
2. Add the baking powder, turmeric, cumin, salt, and black pepper to the batter and mix well.
3. Stir in the spinach, carrot, tomatoes, onion, and cilantro until evenly distributed.
4. Heat 1 tbsp of vegetable oil in a skillet over medium heat. Pour a ladleful of the batter into the pan and spread it out to form a circle.
5. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
6. Serve warm with a side of mint chutney or dairy-free yogurt.

These chickpea flour pancakes are hearty, nutritious, and full of flavor. The blend of spices and vegetables makes them satisfying and perfect for a Sunday brunch or dinner.

Note: More recipes​ are coming soon!