50+ Healthy Sunday Vegan Gluten-Free Recipes for Every Occasion

Sundays are often a time to relax, unwind, and enjoy a nourishing meal with loved ones.

For those who follow a vegan or gluten-free lifestyle, finding recipes that are both flavorful and satisfying can sometimes feel like a challenge.

But fear not—whether you’re hosting a family gathering, preparing a cozy dinner, or simply seeking a wholesome meal to kickstart the week, we’ve compiled over 50 vegan and gluten-free recipes that are as delicious as they are nourishing.

From savory casseroles and hearty soups to refreshing salads and decadent desserts, these recipes are designed to suit a variety of tastes and preferences.

Each dish is easy to make, packed with plant-based ingredients, and completely gluten-free, making them perfect for your Sunday feast or any time of the week.

Get ready to elevate your Sunday meals with these scrumptious, nutritious, and allergen-friendly recipes!

50+ Healthy Sunday Vegan Gluten-Free Recipes for Every Occasion

These 50+ Sunday vegan and gluten-free recipes are sure to inspire you to make the most of your weekends with healthy, comforting meals.

Whether you’re cooking for yourself, a small family, or a larger group, there’s something here for everyone.

With vibrant vegetables, whole grains, legumes, and plant-based proteins, these dishes are not only full of flavor but also provide all the nutrients your body needs to feel good.

The best part? You don’t have to sacrifice taste for dietary restrictions.

These recipes are proof that vegan and gluten-free meals can be both indulgent and nourishing, and perfect for any occasion.

So, grab your apron and get cooking, because your next Sunday meal just got a whole lot more delicious!

Chickpea Flour Pancakes with Maple Syrup and Berries

These chickpea flour pancakes are a perfect choice for a hearty Sunday breakfast. Packed with plant-based protein, gluten-free, and incredibly fluffy, they’re versatile and pair wonderfully with maple syrup and fresh berries. Whether you’re feeding a family or treating yourself, these pancakes bring comfort and nourishment to your table.

Ingredients:

• 1 cup chickpea flour (gram flour)
• 1 teaspoon baking powder
• 1/4 teaspoon turmeric (optional, for color)
• 1/2 teaspoon salt
• 1 cup water
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup (optional, for a slightly sweet batter)
• 1 teaspoon vanilla extract
• Coconut oil for cooking

Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Pure maple syrup

Instructions:

1. In a mixing bowl, whisk together chickpea flour, baking powder, turmeric (if using), and salt.
2. Gradually add water, apple cider vinegar, maple syrup, and vanilla extract. Whisk until the batter is smooth. Let it sit for 5 minutes to thicken slightly.
3. Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles appear and the edges look set. Flip and cook the other side for 2 more minutes.
5. Serve warm with fresh berries and a generous drizzle of maple syrup.

Chickpea flour pancakes are a delightful way to kickstart your Sunday. The light, fluffy texture and protein-rich base make them a winning choice for a leisurely breakfast or brunch. Pair them with your favorite toppings to create a plate full of color, flavor, and nutrition.

Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is a hearty, comforting dish perfect for Sunday dinners. Packed with savory lentils, a medley of vegetables, and topped with creamy mashed potatoes, it’s a wholesome and satisfying meal that’s also gluten-free. The pie is a crowd-pleaser, ideal for family meals or meal prepping for the week.

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 cup vegetable broth
• Salt and pepper to taste

For the Mashed Potato Topping:

• 3 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with plant-based milk, vegan butter, salt, and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Add carrots, mushrooms, and a pinch of salt. Cook for 5 minutes until softened.
5. Stir in lentils, tomato paste, smoked paprika, thyme, and vegetable broth. Simmer for 10 minutes until the mixture thickens.
6. Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top.
7. Bake for 20 minutes or until the top is golden and slightly crisp. Let cool for 5 minutes before serving.

This vegan lentil shepherd’s pie is a satisfying and nutritious Sunday dinner that’s easy to make and perfect for sharing. The rich flavors of the lentil filling combined with the creamy potato topping create a classic comfort food experience without compromising on health or flavor.

Sweet Potato and Black Bean Tacos with Avocado Lime Crema

For a lighter yet flavorful Sunday lunch or dinner, these sweet potato and black bean tacos hit the spot. Packed with roasted sweet potatoes, spiced black beans, and a refreshing avocado lime crema, these tacos are a fiesta of taste and texture. Gluten-free tortillas make this dish perfect for those following a gluten-free diet.

Ingredients:

For the Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked black beans
• 1/4 teaspoon smoked paprika
• Gluten-free tortillas

For the Avocado Lime Crema:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup unsweetened plant-based yogurt
• Salt to taste

Toppings:

• Shredded lettuce
• Diced tomatoes
• Fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Heat black beans in a small saucepan with smoked paprika and a pinch of salt.
3. For the avocado lime crema, blend avocado, lime juice, plant-based yogurt, and salt until smooth.
4. Warm gluten-free tortillas and assemble the tacos with sweet potatoes, black beans, lettuce, tomatoes, and a drizzle of crema. Garnish with cilantro.

These sweet potato and black bean tacos are a deliciously vibrant way to enjoy a gluten-free vegan meal. The combination of roasted vegetables, creamy avocado, and hearty beans ensures every bite is satisfying and packed with nutrients. Perfect for a relaxing Sunday, these tacos are sure to impress family and friends alike.

Vegan Quinoa Salad with Roasted Vegetables and Lemon Tahini Dressing

This vibrant vegan quinoa salad with roasted vegetables is the perfect Sunday meal for those who want something light yet filling. The combination of fluffy quinoa, caramelized roasted vegetables, and a tangy lemon tahini dressing creates a harmonious balance of flavors and textures. Packed with protein, fiber, and healthy fats, this gluten-free salad is an ideal choice for meal prep or a refreshing lunch.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste
• Water to thin (if needed)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook quinoa according to package instructions, then fluff with a fork and set aside.
3. Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, whisk together tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper in a small bowl. Add water to thin the dressing if necessary.
5. To assemble the salad, combine the cooked quinoa with the roasted vegetables in a large bowl. Drizzle with the lemon tahini dressing and toss to combine.

This quinoa salad is an incredibly satisfying yet light option for Sunday meals. The hearty quinoa base, paired with the roasted vegetables, creates a perfect balance of nutrients. The tangy lemon tahini dressing pulls everything together, making this salad both refreshing and comforting. It’s a great way to nourish your body with vibrant plant-based ingredients.

Vegan Sweet Potato and Chickpea Curry

A warming vegan sweet potato and chickpea curry is an excellent dish for a cozy Sunday dinner. The combination of creamy coconut milk, spiced sweet potatoes, and hearty chickpeas makes for a satisfying and nutrient-dense meal. This curry is not only gluten-free but also packed with vitamins, minerals, and antioxidants, making it a perfect comfort food that’s both indulgent and healthy.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes until fragrant and softened.
2. Stir in curry powder, cumin, and turmeric, and cook for another 1-2 minutes.
3. Add sweet potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the sweet potatoes are tender and the curry has thickened.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro and serve hot with rice or gluten-free naan bread.

This vegan sweet potato and chickpea curry is the epitome of comfort food, providing a rich, creamy, and spiced experience. It’s a perfect dish to enjoy on a Sunday, offering warmth and nourishment with every bite. The curry’s vibrant flavors and wholesome ingredients make it a meal you can feel good about. Pair it with rice or gluten-free naan for a complete and satisfying meal.

Vegan Banana Bread with Walnuts and Chocolate Chips

Indulge in a delicious slice of this vegan banana bread with walnuts and chocolate chips for a Sunday treat. This gluten-free banana bread is naturally sweetened with ripe bananas and features a rich, moist texture. The addition of walnuts provides a nice crunch, while the chocolate chips add a touch of sweetness. It’s a perfect dessert or breakfast option for those following a vegan, gluten-free lifestyle.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour (such as almond or oat flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup walnuts, chopped
• 1/4 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth. Add maple syrup, melted coconut oil, and vanilla extract, and mix well.
3. In a separate bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the walnuts and chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan banana bread with walnuts and chocolate chips is a delightful and guilt-free indulgence. The naturally sweetened banana flavor combined with the richness of walnuts and chocolate creates the perfect balance of textures and flavors. Whether enjoyed as a breakfast treat or a dessert, this banana bread is a satisfying way to end your Sunday or share with loved ones.

Vegan Cauliflower and Chickpea Tacos

These vegan cauliflower and chickpea tacos are a flavorful and satisfying option for a Sunday lunch or dinner. Roasted cauliflower and crispy chickpeas are seasoned with bold spices, creating a deliciously spiced filling for soft corn tortillas. Topped with a tangy avocado cilantro lime dressing, these tacos are not only gluten-free but also bursting with flavor and texture, making them a perfect plant-based meal.

Ingredients:

For the Tacos:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 corn tortillas (gluten-free)

For the Avocado Cilantro Lime Dressing:

• 1 ripe avocado
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt to taste
• Water to thin, if necessary

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden and crispy and the chickpeas are slightly crisped.
4. While the vegetables roast, prepare the dressing by blending avocado, cilantro, lime juice, olive oil, garlic powder, and salt in a food processor or blender. Add water to thin if necessary.
5. Warm the corn tortillas and fill each with the roasted cauliflower and chickpeas. Drizzle with the avocado cilantro lime dressing and serve.

These cauliflower and chickpea tacos offer a burst of flavor with every bite. The roasted cauliflower brings a satisfying texture, while the crispy chickpeas add a hearty element to the tacos. The creamy avocado cilantro lime dressing ties everything together perfectly, making this dish an irresistible option for a vegan, gluten-free Sunday meal.

Vegan Sweet Potato and Kale Stir-Fry

This vegan sweet potato and kale stir-fry is a colorful, nutrient-packed dish that’s perfect for a Sunday dinner. Roasted sweet potatoes and tender kale are tossed in a savory stir-fry sauce and served warm for a comforting and wholesome meal. Packed with antioxidants, vitamins, and fiber, this dish is as nutritious as it is delicious, making it an ideal choice for anyone seeking a gluten-free, plant-based meal.

Ingredients:

For the Stir-Fry:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 bunch kale, stemmed and chopped
• 1 red bell pepper, sliced
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons tamari (or gluten-free soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, until tender and slightly caramelized.
3. While the sweet potatoes roast, heat a large pan or wok over medium heat. Add garlic, red bell pepper, and onion, and stir-fry for 4-5 minutes until softened.
4. Add the kale to the pan and cook for another 3-4 minutes until wilted.
5. In a small bowl, whisk together tamari, maple syrup, apple cider vinegar, and sesame oil to make the stir-fry sauce.
6. Once the sweet potatoes are done, add them to the pan with the vegetables and pour the stir-fry sauce over everything. Stir well to combine and cook for another 2-3 minutes.
7. Serve hot, optionally garnished with sesame seeds or chopped green onions.

This sweet potato and kale stir-fry is a vibrant, one-pan meal that’s perfect for a fulfilling and nutritious Sunday dinner. The earthy sweetness of the roasted sweet potatoes pairs wonderfully with the savory stir-fry sauce, while the kale adds a fresh and hearty element. This dish is simple, gluten-free, and full of plant-based goodness—an ideal choice for those looking for both comfort and nourishment.

Vegan Mushroom and Spinach Stuffed Acorn Squash

This vegan mushroom and spinach stuffed acorn squash is a beautiful and hearty dish that makes a statement on any Sunday dinner table. Roasted acorn squash halves are filled with a savory mixture of sautéed mushrooms, spinach, and quinoa, creating a balanced, gluten-free, and plant-based meal. The warm, earthy flavors of the mushrooms paired with the richness of the squash make this a perfect autumn-inspired dish.

Ingredients:

For the Stuffed Squash:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 cup vegetable broth (optional)
• 1/4 cup nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the cut sides of the acorn squash with olive oil, season with salt and pepper, and place them on a baking sheet, cut side down. Roast for 30-40 minutes, until the squash is tender and caramelized.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 3-4 minutes.
4. Add mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become golden.
5. Stir in spinach, thyme, rosemary, and vegetable broth (if using). Cook until the spinach wilts, about 2-3 minutes.
6. Add the cooked quinoa to the skillet and stir well to combine. Season with salt, pepper, and nutritional yeast, if using.
7. Once the squash is done roasting, fill the center of each squash half with the quinoa mixture. Return to the oven and bake for an additional 10 minutes.
8. Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.

This stuffed acorn squash is the perfect vegan, gluten-free dish to serve on a cozy Sunday. The combination of roasted squash, quinoa, spinach, and mushrooms is both flavorful and filling. The savory filling is rich in nutrients, while the squash itself adds a natural sweetness and satisfying texture. This dish makes a great centerpiece for a fall-inspired meal or any Sunday gathering.

Vegan Lentil and Sweet Potato Shepherd’s Pie

This hearty vegan lentil and sweet potato shepherd’s pie is a comforting and wholesome Sunday dinner that’s perfect for a cozy, gluten-free meal. The savory lentil and vegetable filling is topped with a creamy, mashed sweet potato crust that is both rich and satisfying. Packed with protein, fiber, and vitamins, this dish is a nutritious, plant-based take on the classic shepherd’s pie, making it an ideal gluten-free and vegan option for a family meal.

Ingredients:

For the Filling:

• 1 cup dried green or brown lentils
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup corn (optional)
• 1 1/2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Sweet Potato Topping:

• 3 medium sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup almond milk (or any plant-based milk)
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pot, cook the lentils according to package instructions until tender, about 20-25 minutes. Drain and set aside.
3. While the lentils cook, steam or boil the sweet potatoes until tender, about 15 minutes. Drain and mash them with olive oil, salt, pepper, almond milk, and nutritional yeast. Set aside.
4. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute.
5. Stir in the cooked lentils, peas, corn (if using), vegetable broth, tomato paste, soy sauce, and thyme. Simmer for 10 minutes, until the mixture thickens slightly. Season with salt and pepper to taste.
6. Transfer the lentil filling to a 9×9-inch baking dish. Spread the mashed sweet potatoes evenly on top of the lentils, smoothing them out with a spatula.
7. Bake in the preheated oven for 20 minutes, until the top is lightly browned and the filling is bubbling.
8. Serve warm and enjoy!

This vegan lentil and sweet potato shepherd’s pie is the epitome of comfort food. The rich, savory lentil filling paired with the creamy, naturally sweet mashed sweet potatoes creates a perfect balance of flavors and textures. It’s a complete, gluten-free meal that is not only filling but also packed with plant-based protein, fiber, and nutrients. Whether you’re serving it for a Sunday family dinner or enjoying leftovers, this dish is sure to please everyone at the table.

Vegan Zucchini and Chickpea Fritters

These crispy, golden vegan zucchini and chickpea fritters are a delicious and satisfying dish for a Sunday meal or snack. Packed with zucchini, protein-rich chickpeas, and fresh herbs, these fritters are lightly fried to perfection and served with a zesty dipping sauce. Gluten-free and vegan, they make a great appetizer or side dish to complement a variety of meals. With their crispy exterior and tender interior, these fritters are sure to become a new favorite.

Ingredients:

For the Fritters:

• 2 medium zucchini, grated
• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for frying

For the Dipping Sauce:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons water (to thin)
• Salt to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large mixing bowl, combine the grated zucchini, mashed chickpeas, breadcrumbs, parsley, garlic, flax egg, cumin, paprika, salt, and pepper. Mix until everything is well incorporated.
3. Heat olive oil in a large skillet over medium heat. Scoop 1-2 tablespoons of the fritter mixture and form into patties. Fry the fritters in batches for 3-4 minutes on each side, or until golden brown and crispy.
4. While the fritters cook, prepare the dipping sauce by whisking together tahini, lemon juice, maple syrup, and water in a small bowl. Add salt to taste.
5. Once the fritters are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve the fritters warm with the dipping sauce.

These zucchini and chickpea fritters are the perfect combination of crispy and tender, with fresh flavors from the zucchini and herbs, and a satisfying texture from the chickpeas. Paired with the creamy tahini dipping sauce, they are a delightful snack or appetizer for any Sunday gathering. Not only are they gluten-free and vegan, but they are also packed with nutrients, making them a guilt-free indulgence that everyone will enjoy.

Vegan Quinoa and Roasted Vegetable Salad

This vibrant vegan quinoa and roasted vegetable salad is a light yet filling dish that makes a perfect Sunday lunch or dinner. The combination of protein-packed quinoa and roasted vegetables like sweet potatoes, bell peppers, and zucchini is complemented by a simple lemon-tahini dressing. This salad is full of color, flavor, and nutrition, offering a great balance of complex carbs, healthy fats, and fiber, all while being gluten-free and plant-based.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds (optional)

For the Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Water to thin, as needed

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato, zucchini, and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
3. Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing. Add water as needed to achieve your desired consistency.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and pumpkin seeds (if using). Drizzle with the tahini dressing and toss to combine.
6. Serve the salad warm or chilled, depending on your preference.

This quinoa and roasted vegetable salad is a refreshing, nutrient-dense dish that’s perfect for any vegan, gluten-free meal. The roasted vegetables bring out natural sweetness and depth of flavor, while the quinoa provides a hearty base packed with protein. The creamy tahini dressing ties everything together, making this salad a satisfying and well-balanced option for a Sunday meal. It’s easy to prepare, customizable, and full of fresh, vibrant ingredients.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

These vegan mushroom and spinach stuffed Portobello mushrooms are a rich and savory Sunday dinner option. The large, meaty Portobello mushrooms are filled with a flavorful mixture of sautéed spinach, garlic, vegan cream cheese, and breadcrumbs, then baked until golden and tender. This dish is not only gluten-free but also packed with plant-based protein, fiber, and vitamins, making it a wholesome choice for any vegan or gluten-free diet. These stuffed mushrooms are a great centerpiece for a Sunday feast or a delicious side dish to complement your main meal.

Ingredients:

For the Filling:

• 4 large Portobello mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/4 cup vegan cream cheese
• 1/4 cup gluten-free breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Topping:

• 1/4 cup vegan parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant and softened.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Season with salt, pepper, and dried oregano.
4. Remove the skillet from the heat and let the mixture cool slightly. Stir in the vegan cream cheese and breadcrumbs until well combined.
5. Place the Portobello mushroom caps on a baking sheet, gill side up. Spoon the spinach mixture evenly into each mushroom cap.
6. Sprinkle vegan parmesan cheese on top of each stuffed mushroom, if desired.
7. Bake the mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden and bubbly.
8. Garnish with fresh parsley before serving.

These stuffed Portobello mushrooms are the perfect Sunday dinner or lunch dish, offering a delicious combination of savory flavors and satisfying textures. The earthy mushrooms pair wonderfully with the creamy, garlicky spinach filling, creating a rich, indulgent meal that’s still light and healthy. Whether served as a main dish or as a side to a larger meal, this gluten-free and vegan recipe is bound to be a crowd-pleaser that’s full of nutrients and flavor.

Vegan Butternut Squash and Black Bean Enchiladas

These vegan butternut squash and black bean enchiladas are a flavorful, wholesome dish that’s perfect for a cozy Sunday dinner. The sweet roasted butternut squash and hearty black beans are wrapped in corn tortillas, topped with a tangy, homemade enchilada sauce, and baked until bubbly. This dish is gluten-free, packed with protein, fiber, and vitamins, and has just the right balance of sweetness, spice, and savory flavors. It’s a comforting, plant-based alternative to traditional enchiladas that will satisfy everyone at the table.

Ingredients:

For the Enchiladas:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 can (15 oz) black beans, drained and rinsed
• 8 corn tortillas (make sure they are gluten-free)
• 1 cup vegan cheese (optional)
• Fresh cilantro for garnish

For the Enchilada Sauce:

• 1 can (15 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, until tender and slightly caramelized.
3. While the squash roasts, make the enchilada sauce by combining the tomato sauce, chili powder, cumin, garlic powder, lime juice, salt, and pepper in a small saucepan. Simmer over low heat for 5-10 minutes, stirring occasionally.
4. Once the butternut squash is roasted, combine it with the black beans in a mixing bowl.
5. Preheat a griddle or skillet and warm the corn tortillas slightly so they become more pliable.
6. To assemble the enchiladas, spread a little enchilada sauce on the bottom of a baking dish. Take a tortilla, spoon the butternut squash and black bean mixture into the center, roll it up, and place it seam side down in the dish. Repeat with the remaining tortillas.
7. Pour the remaining enchilada sauce over the top of the rolled tortillas. If using vegan cheese, sprinkle it over the top of the sauce.
8. Bake the enchiladas in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese (if using) is melted.
9. Garnish with fresh cilantro before serving.

These vegan butternut squash and black bean enchiladas are a perfect combination of sweet, savory, and spicy flavors, making them a standout meal for a Sunday feast. The roasted butternut squash adds a natural sweetness that complements the earthy black beans, while the homemade enchilada sauce brings a tangy, bold kick to the dish. Whether you’re hosting a Sunday gathering or enjoying a family meal, this dish is sure to impress and satisfy with its gluten-free, plant-based goodness.

Vegan Thai Peanut Buddha Bowl

This vibrant vegan Thai peanut Buddha bowl is the ultimate healthy and satisfying Sunday meal. Packed with colorful veggies, quinoa, and a deliciously creamy, spicy peanut sauce, this bowl is both nourishing and full of flavor. The quinoa provides a protein-packed base, while the assortment of fresh vegetables adds crunch and nutrition. Topped with a zesty Thai peanut dressing, this gluten-free and vegan dish is perfect for a filling lunch or dinner that’s quick to make and full of vibrant flavors.

Ingredients:

For the Buddha Bowl:

• 1 cup cooked quinoa
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/2 cup red cabbage, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup roasted peanuts, chopped (optional)
• Fresh cilantro for garnish

For the Thai Peanut Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1-2 tablespoons warm water to thin

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Prepare the Thai peanut sauce by whisking together the peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, ginger, sesame oil, and warm water until smooth and creamy. Add more water as needed to achieve your desired consistency.
3. In individual bowls, arrange a serving of quinoa as the base.
4. Top the quinoa with shredded carrots, cucumber, red cabbage, and avocado slices.
5. Drizzle the Thai peanut sauce generously over the veggies and quinoa.
6. Garnish with chopped roasted peanuts and fresh cilantro.
7. Serve immediately and enjoy!

This Vegan Thai Peanut Buddha Bowl is an explosion of fresh, vibrant flavors and textures. The combination of protein-rich quinoa, crunchy vegetables, and creamy, tangy peanut sauce makes for a perfectly balanced and satisfying meal. It’s a versatile dish that can be customized with your favorite veggies, and the homemade Thai peanut dressing is the star that ties everything together. Gluten-free and vegan, this bowl is not only delicious but also packed with nutrients, making it the ideal Sunday meal for nourishing your body and delighting your taste buds.

Note: More recipes are coming soon!