50+ Nutritious Sunday Gluten-Free Vegetarian Recipes You’ll Love

Sundays are a time to relax, unwind, and indulge in a leisurely meal that brings family and friends together.

Whether you’re planning a brunch, a cozy family dinner, or just a solo feast, having the perfect recipes at hand can make all the difference.

For those who are gluten-free and vegetarian, the challenge of finding recipes that are both satisfying and full of flavor can be daunting.

That’s why we’ve put together this comprehensive collection of over 50 Sunday recipes that cater to these dietary preferences without compromising on taste or creativity.

From hearty breakfasts to indulgent desserts, these recipes are designed to brighten up your Sunday while meeting your dietary needs.

Enjoy comforting classics with a twist, globally inspired dishes, and simple yet flavorful creations that are sure to become Sunday staples in your household.

Whether you’re cooking for yourself, a loved one, or a whole group, these dishes will bring joy to the table and showcase the versatility of gluten-free vegetarian cooking.

50+ Nutritious Sunday Gluten-Free Vegetarian Recipes You’ll Love

With over 50 gluten-free vegetarian recipes to choose from, your Sunday meals will no longer be limited by the same old options.

This diverse selection ensures that whether you’re craving a savory breakfast, a vibrant lunch, or a hearty dinner, you can find exactly what you need.

Embrace the simplicity and satisfaction of dishes that are full of flavor and good for you.

Enjoy the feeling of well-being that comes with nourishing, plant-based, and gluten-free meals that everyone can appreciate.

So the next time Sunday rolls around, make it a special occasion with recipes that taste as good as they make you feel.

Sunday Quinoa Stuffed Peppers

A wholesome dish perfect for a cozy Sunday dinner, these quinoa-stuffed bell peppers are filled with a savory blend of protein-rich quinoa, black beans, corn, and spices. Topped with melted cheese or a dairy-free alternative, this recipe is a satisfying and colorful addition to your gluten-free vegetarian repertoire.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• 1 cup shredded cheddar or vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish, cut side up.
2. Cook quinoa according to package instructions, using vegetable broth for extra flavor. Fluff with a fork and set aside.
3. In a large bowl, combine cooked quinoa, black beans, corn, drained diced tomatoes, chili powder, cumin, smoked paprika, cilantro, salt, and black pepper.
4. Spoon the quinoa mixture into each bell pepper, pressing down gently to pack them tightly. Top with shredded cheese if desired.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and cheese is melted and bubbly.
6. Let cool slightly before serving.

These stuffed peppers are not only delicious but also highly customizable. You can adjust the filling to include your favorite vegetables or add a touch of hot sauce for a kick of heat. Enjoy them with a side of avocado slices or a fresh salad for a complete, satisfying meal.

Sunday Sweet Potato and Chickpea Curry

Warm and hearty, this sweet potato and chickpea curry is full of rich, aromatic flavors that come together quickly. Perfect for a leisurely Sunday, it’s naturally gluten-free and loaded with vegetables and plant-based protein. Serve over steamed rice or with warm naan bread for a filling meal.

Ingredients:

• 2 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 large sweet potato, peeled and cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups spinach or kale, roughly chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for an additional minute.
2. Add the curry powder, turmeric, cumin, and cinnamon to the pot and stir to combine, letting the spices bloom for about 1 minute.
3. Add the sweet potato cubes, chickpeas, diced tomatoes, and coconut milk to the pot. Stir well to combine and bring to a simmer. Cover and let cook for 20-25 minutes or until the sweet potato is tender.
4. Add the chopped spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper to taste.
5. Serve over rice or with gluten-free naan, and garnish with fresh cilantro.

This curry is perfect for a Sunday when you want comfort food that feels indulgent but still packs a nutritional punch. The combination of sweet potatoes and chickpeas creates a beautiful balance of texture and flavor, while the coconut milk adds a creamy, rich finish.

Sunday Spinach and Ricotta Frittata

A frittata is a simple, elegant dish that can be made in minutes and enjoyed warm or at room temperature. This gluten-free vegetarian frittata is loaded with fresh spinach and creamy ricotta, making it a perfect light brunch or main course for a Sunday gathering.

Ingredients:

• 6 large eggs
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan or a dairy-free alternative
• 2 cups fresh spinach, chopped
• 1/2 small onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, whisk the eggs until fully blended. Stir in the ricotta, Parmesan, salt, and black pepper.
2. Heat olive oil in an oven-safe skillet over medium heat. Add the onions and sauté until they begin to soften, about 3 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cherry tomatoes to the skillet and spread the vegetables evenly.
4. Pour the egg mixture over the vegetables and stir gently to combine. Cook on the stove for 3-4 minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set and lightly golden on top.
6. Let cool for a few minutes before slicing. Garnish with fresh basil if desired.

This frittata is light yet satisfying, with the ricotta providing a creamy texture that contrasts beautifully with the spinach and tomatoes. Perfect for a Sunday brunch, it pairs wonderfully with a simple green salad or a side of fruit for a balanced meal.

Sunday Mediterranean Chickpea Salad

This refreshing, protein-packed salad is inspired by Mediterranean flavors and makes for a great Sunday lunch or side dish. It’s gluten-free, vegetarian, and full of vibrant ingredients like chickpeas, cucumbers, tomatoes, and feta cheese. Simple to prepare, this salad is perfect for light and healthy dining.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped Kalamata olives
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and olives.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine. Add the chopped parsley and give the salad a final toss.
4. Chill for 15-20 minutes before serving to allow the flavors to meld.

This salad is not only a burst of fresh flavors and textures but also versatile. Serve it as a main dish or as a side to a larger meal. The combination of chickpeas, vegetables, and feta gives it a balanced mix of protein, fiber, and healthy fats.

Sunday Roasted Cauliflower Steaks with Chimichurri

A creative twist on the traditional steak dinner, these roasted cauliflower steaks are drizzled with a vibrant chimichurri sauce that brings a zesty kick. Perfect as a main course or a hearty side dish, they’re gluten-free, vegetarian, and packed with flavor.

Ingredients:

• 1 large head of cauliflower, trimmed and sliced into 1-inch thick steaks
• 3 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the olive oil, paprika, garlic powder, salt, and black pepper in a bowl. Brush both sides of the cauliflower steaks with the seasoned oil.
3. Place the cauliflower steaks on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower is roasting, prepare the chimichurri sauce by mixing the parsley, cilantro, red wine vinegar, olive oil, minced garlic, and red pepper flakes in a bowl. Season with salt and black pepper to taste.
5. Serve the roasted cauliflower steaks warm, drizzled with chimichurri sauce and garnished with fresh parsley.

These cauliflower steaks are hearty enough to be the star of any meal, especially with the chimichurri sauce adding an irresistible flavor boost. They’re perfect for vegetarians looking for something unique and satisfying on a Sunday.

Sunday Spaghetti Squash Primavera

A light yet satisfying dish that’s perfect for a gluten-free Sunday meal. This spaghetti squash primavera combines the natural sweetness of roasted squash with a medley of fresh vegetables and a touch of Parmesan cheese. It’s a comforting dish that doesn’t sacrifice on flavor or texture.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup broccoli florets
• 1/4 cup grated Parmesan or a dairy-free alternative
• 2 cloves garlic, minced
• 1/2 tsp dried Italian herbs
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tbsp of olive oil and season with salt and black pepper.
2. Place the squash cut side down on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the strands are tender and easily separated with a fork. Remove from the oven and set aside to cool.
3. In a large skillet over medium heat, add the remaining olive oil and sauté the garlic for 1 minute. Add the zucchini, cherry tomatoes, and broccoli and cook for 5-7 minutes until tender.
4. Using a fork, scrape the inside of the roasted spaghetti squash halves to create strands. Add the squash to the skillet with the vegetables and toss well.
5. Sprinkle the grated Parmesan over the mixture, add dried Italian herbs, and season with salt and black pepper to taste.
6. Serve warm, garnished with fresh basil.

This dish is perfect for those who love a light yet flavorful option on a Sunday. The spaghetti squash serves as a delightful base that holds the flavors of the sautéed vegetables and cheese beautifully, making it a versatile addition to any gluten-free vegetarian menu.

Sunday Chickpea and Spinach Shakshuka

This hearty and nutritious dish is a twist on the classic shakshuka, incorporating chickpeas and spinach for added texture and nutrition. Perfect for a relaxed Sunday brunch, this gluten-free, vegetarian dish is loaded with rich flavors from the spiced tomato base and topped with poached eggs or a dairy-free alternative.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 2 cups fresh spinach
• 4 large eggs or vegan egg substitute
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, or until softened. Stir in the garlic and red bell pepper and cook for 2 more minutes.
2. Add the chickpeas, crushed tomatoes, paprika, cumin, and cayenne pepper (if using). Season with salt and black pepper and let simmer for 10 minutes, allowing the flavors to meld.
3. Stir in the spinach and cook for 2-3 minutes, until wilted.
4. Create small wells in the sauce with a spoon and crack an egg into each well (or add the vegan egg substitute). Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
5. Sprinkle with fresh parsley and serve directly from the skillet with crusty gluten-free bread or a side of rice.

This shakshuka variation is rich in flavor and satisfying, perfect for a leisurely Sunday meal. The combination of spiced tomato sauce, chickpeas, and eggs creates a complete, nutrient-packed dish that will keep you full and content.

Sunday Roasted Sweet Potato and Black Bean Tacos

These gluten-free vegetarian tacos are filled with seasoned roasted sweet potatoes and black beans, topped with avocado and a tangy cilantro-lime dressing. They’re perfect for a Sunday dinner when you want something simple, flavorful, and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/2 avocado, sliced
• 6 gluten-free tortillas
• Optional toppings: crumbled feta, sour cream, or hot sauce

Instructions:

1. Preheat the oven to 425°F (220°C). Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with chili powder, cumin, paprika, salt, and black pepper. Toss to coat evenly and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, combine the black beans, chopped cilantro, and lime juice in a bowl. Season with salt and black pepper to taste.
3. Warm the gluten-free tortillas in a skillet or microwave. Assemble the tacos by adding a scoop of roasted sweet potatoes and black bean mixture to each tortilla.
4. Top with avocado slices and any additional toppings like crumbled feta or a drizzle of hot sauce.

These tacos are bursting with flavors and textures, making them an ideal choice for a Sunday dinner. The sweet, spiced roasted sweet potatoes paired with the creamy avocado and tangy black bean mixture create a delightful combination that will satisfy your taste buds.

Sunday Baked Eggplant Parmesan

A gluten-free twist on the classic eggplant Parmesan, this dish layers crispy baked eggplant slices with marinara sauce and melted mozzarella. It’s hearty, comforting, and perfect for a Sunday family dinner or a special gathering.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan or dairy-free alternative
• 2 eggs, beaten or a vegan egg substitute
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese or a dairy-free alternative
• 1/4 cup fresh basil, chopped
• Olive oil spray or extra olive oil for brushing
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer and sprinkle with salt. Let sit for 15-20 minutes to draw out excess moisture, then pat dry with paper towels.
2. Set up a breading station: place the beaten eggs in one bowl and combine the gluten-free breadcrumbs and Parmesan in another bowl.
3. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture. Place the breaded slices on the prepared baking sheet and lightly spray with olive oil.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread a thin layer of marinara sauce and place a layer of eggplant slices over it. Sprinkle with mozzarella cheese. Repeat the layers until all eggplant slices are used, finishing with a layer of cheese on top.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve warm.

This baked eggplant Parmesan is perfect for those looking for a gluten-free comfort food option. The layers of crispy eggplant, rich marinara, and gooey melted cheese make it a classic dish that’s great for a Sunday meal shared with family or friends.

Sunday Sweet Potato and Kale Frittata

This gluten-free, vegetarian frittata is a perfect Sunday brunch dish that combines the sweet flavors of roasted sweet potatoes with the earthy taste of kale and the richness of eggs. It’s hearty, nutritious, and simple to prepare, making it an excellent option for a relaxing weekend morning.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 2 cups fresh kale, chopped and stems removed
• 6 large eggs or a vegan egg substitute
• 1/4 cup crumbled feta or a dairy-free alternative (optional)
• 1/4 cup grated Parmesan or dairy-free alternative
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed sweet potatoes with 1 tbsp of olive oil, paprika, garlic powder, salt, and black pepper. Roast for 20-25 minutes or until tender and lightly caramelized, stirring halfway through.
2. Heat the remaining olive oil in a large, oven-safe skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Remove from heat and add the roasted sweet potatoes.
3. In a bowl, whisk the eggs and stir in the feta and Parmesan (if using). Pour the egg mixture over the sweet potatoes and kale in the skillet.
4. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
5. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh thyme or rosemary.

This frittata is both filling and nutritious, perfect for a Sunday brunch or breakfast-for-dinner scenario. The sweet potatoes provide a touch of natural sweetness, while the kale adds a satisfying bite and a pop of color.

Sunday Quinoa and Vegetable Stuffed Peppers

These gluten-free stuffed bell peppers are a colorful and nutritious choice for a Sunday dinner. Packed with protein-rich quinoa and a mix of vegetables, they’re topped with cheese for a satisfying, hearty meal that’s perfect for vegetarians.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese or dairy-free alternative
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the prepared bell peppers in a baking dish.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper.
3. Fill each bell pepper with the quinoa mixture and top with shredded cheese.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
5. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro.

These stuffed peppers are packed with flavor, texture, and color. The combination of quinoa, beans, and vegetables makes them a complete, balanced meal that’s both satisfying and good for you.

Sunday Spinach and Ricotta Stuffed Shells

These gluten-free stuffed shells are filled with a creamy spinach and ricotta mixture, baked in marinara sauce, and topped with melted mozzarella. This comforting, vegetarian dish is perfect for a Sunday family meal and is sure to please everyone at the table.

Ingredients:

• 1 package gluten-free jumbo pasta shells
• 2 cups ricotta cheese or dairy-free alternative
• 1 1/2 cups fresh spinach, finely chopped
• 1/2 cup grated Parmesan cheese or dairy-free alternative
• 1 egg or vegan egg substitute
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese or dairy-free alternative
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the gluten-free pasta shells according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine the ricotta, chopped spinach, Parmesan, and egg (or egg substitute). Season with salt and black pepper to taste.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the spinach and ricotta mixture and place them in the dish, seam side up.
4. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
6. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil.

These stuffed shells are rich, cheesy, and full of the flavors of spinach and ricotta. They’re a hearty, satisfying dish that’s perfect for a Sunday family meal or any special occasion.

Sunday Lentil and Vegetable Shepherd’s Pie

This hearty and comforting shepherd’s pie is a great Sunday dish that’s both gluten-free and vegetarian. Packed with protein-rich lentils, vegetables, and topped with creamy mashed potatoes, it’s the ultimate comfort food for a relaxing meal.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 2 tbsp soy sauce or tamari for a gluten-free option
• 1 tsp dried thyme
• Salt and black pepper to taste
• 3 large potatoes, peeled and cubed
• 1/4 cup milk or dairy-free alternative
• 2 tbsp butter or dairy-free butter substitute
• 1/4 cup grated Parmesan or dairy-free alternative

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté until softened, about 5-6 minutes. Stir in the tomato paste, cooked lentils, peas, and corn.
3. Pour in the vegetable broth and soy sauce and add the thyme. Simmer for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
4. While the filling simmers, boil the cubed potatoes in a pot of salted water for 15-20 minutes, or until tender. Drain and mash with milk and butter. Stir in grated Parmesan, if using.
5. Transfer the lentil and vegetable mixture into a baking dish and spread the mashed potatoes evenly on top. Use a fork to create a decorative pattern on the surface.
6. Bake for 25-30 minutes or until the top is golden and the filling is bubbling.
7. Let cool for a few minutes before serving.

This lentil and vegetable shepherd’s pie is full of satisfying flavors and textures. The creamy mashed potatoes pair perfectly with the savory, hearty vegetable and lentil filling, making it an ideal dish for a Sunday meal that everyone will love.

Sunday Mushroom and Spinach Risotto

A creamy, comforting risotto is perfect for a Sunday evening meal. This vegetarian, gluten-free risotto is made with earthy mushrooms and fresh spinach, seasoned with garlic and Parmesan for a rich, satisfying dish.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (white button or cremini)
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese or dairy-free alternative
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the sliced mushrooms and cook until they release their juices and become golden, about 5-7 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
5. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the grated Parmesan and chopped spinach. Season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh parsley.

This mushroom and spinach risotto is creamy, rich, and full of umami flavors. The earthiness of the mushrooms, paired with the freshness of spinach, creates a satisfying dish that’s perfect for a cozy Sunday dinner.

Sunday Cauliflower and Chickpea Curry

This vibrant and flavorful curry is perfect for a Sunday dinner. It’s gluten-free, vegetarian, and made with hearty cauliflower and chickpeas simmered in a rich and aromatic coconut milk sauce. Serve it with rice or naan for a complete meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil or coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• Cooked basmati rice or gluten-free naan, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until golden. Stir in the garlic and ginger and cook for 1 more minute.
2. Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir for 1 minute to toast the spices.
3. Pour in the coconut milk and vegetable broth. Add the cauliflower florets and chickpeas, stirring to coat.
4. Simmer for 15-20 minutes, or until the cauliflower is tender and the flavors are combined. Season with salt and black pepper to taste.
5. Serve the curry over basmati rice or with gluten-free naan, garnished with chopped cilantro.

This cauliflower and chickpea curry is bursting with flavor and is the perfect way to enjoy a hearty, comforting meal on a Sunday evening. The rich coconut milk sauce and aromatic spices make it a satisfying dish that pairs well with rice or flatbread.

Sunday Avocado and Black Bean Tacos

These gluten-free vegetarian tacos are perfect for a Sunday dinner that feels casual but full of flavor. With creamy avocado, seasoned black beans, and a tangy, homemade lime slaw, they offer a combination of textures and bold flavors that are sure to satisfy.

Ingredients:

• 8 small gluten-free corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 2 ripe avocados, sliced
• 1/2 red cabbage, thinly sliced
• 1/2 cup grated carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup (optional)
• Sour cream or dairy-free alternative for topping (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, salt, and black pepper. Cook for 5-6 minutes until the beans are heated through and slightly seasoned. Set aside.
2. In a small bowl, combine the sliced cabbage, grated carrots, chopped cilantro, lime juice, olive oil, and honey (if using). Toss to coat and let sit for 5 minutes to marinate.
3. Warm the corn tortillas in a skillet or on a griddle until soft and slightly charred.
4. Assemble the tacos by adding a portion of the seasoned black beans to each tortilla. Top with avocado slices and a generous spoonful of the lime slaw. Add a dollop of sour cream if desired.
5. Serve immediately, garnished with extra cilantro.

These avocado and black bean tacos are a vibrant and fresh way to enjoy your Sunday. The creamy avocado balances out the spiced beans, while the lime slaw adds a refreshing tang, making each bite a burst of flavor.

Sunday Zucchini and Ricotta Fritters

These gluten-free zucchini fritters are perfect for a Sunday brunch or light dinner. With their crispy outside and soft, cheesy interior, they are satisfying, delicious, and packed with fresh flavor. Serve them with a side of tomato sauce or a dollop of yogurt.

Ingredients:

• 3 medium zucchinis, grated and excess moisture squeezed out
• 1 cup ricotta cheese or dairy-free alternative
• 1/2 cup gluten-free breadcrumbs
• 2 large eggs or vegan egg substitute
• 1/4 cup grated Parmesan or dairy-free alternative
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill or parsley
• Salt and black pepper to taste
• Olive oil for frying
• Tomato sauce or plain Greek yogurt for serving

Instructions:

1. Place the grated zucchini in a bowl and add the ricotta, breadcrumbs, eggs, Parmesan, garlic, dill, salt, and black pepper. Mix until everything is well combined.
2. Heat a generous drizzle of olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet and press down slightly to form patties.
3. Cook for 3-4 minutes on each side or until golden and crispy. Remove from the skillet and place on a plate lined with paper towels to absorb excess oil.
4. Serve warm with a side of tomato sauce or a dollop of yogurt.

These zucchini and ricotta fritters are crispy on the outside and light and fluffy on the inside, making them an irresistible addition to your Sunday menu. They’re perfect for sharing or as a quick, satisfying dish to enjoy on your own.

Sunday Chickpea and Spinach Shakshuka

Shakshuka is a classic Middle Eastern dish of poached eggs in a spiced tomato and pepper sauce. This vegetarian, gluten-free version uses chickpeas and spinach to make it heartier and full of flavor. It’s perfect for a leisurely Sunday brunch or a satisfying dinner.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 4-6 large eggs or vegan egg substitute
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish
• Crusty gluten-free bread for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes, or until softened.
2. Stir in the garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 more minute to toast the spices.
3. Pour in the diced tomatoes and add the chickpeas. Simmer for 10 minutes, stirring occasionally. Add the spinach and cook for 2-3 more minutes until wilted.
4. Make small wells in the sauce and crack the eggs into them. Cover the skillet and cook for 5-8 minutes, or until the eggs are done to your liking. Season with salt and black pepper.
5. Serve the shakshuka warm, garnished with fresh cilantro or parsley and accompanied by gluten-free bread for dipping.

This chickpea and spinach shakshuka is rich, flavorful, and perfect for sharing. It’s a great way to enjoy a hearty and nutritious meal with the warm, comforting flavors of tomatoes and spices on a relaxed Sunday.

Note: More recipes​ are coming soon!