40+ Mouthwatering Vegan Gluten-Free Dinner Recipes You’ll Love

Are you looking for dinner recipes that are both vegan and gluten-free?

Whether you’re accommodating dietary restrictions, embracing a healthier lifestyle, or simply looking to explore new and exciting meals, this collection of 40+ vegan gluten-free dinner recipes is here to inspire you.

These recipes prove that vegan and gluten-free meals can be anything but boring.

From hearty casseroles to vibrant bowls, creamy curries to comforting pastas, there’s something here for everyone.

Not only are these recipes packed with flavor, but they’re also brimming with nutrients to nourish your body and satisfy your taste buds.

Perfect for weeknight dinners, family meals, or even entertaining guests, these dishes are designed to be approachable and achievable.

With simple ingredients and straightforward steps, cooking delicious vegan and gluten-free meals has never been easier.

Get ready to add some exciting new dishes to your recipe repertoire!

40+ Mouthwatering Vegan Gluten-Free Dinner Recipes You’ll Love

With these 40+ vegan gluten-free dinner recipes, there’s no shortage of creative and satisfying meal ideas.

Whether you’re craving a creamy pasta, a hearty stir-fry, or a comforting soup, these dishes show how versatile plant-based and gluten-free cooking can be.

Each recipe is designed to make dinnertime enjoyable and stress-free, offering something for everyone at the table.

They’re not just meals—they’re opportunities to explore new ingredients, experiment with bold flavors, and discover the joy of nourishing your body with wholesome, plant-based foods.

So, grab your apron and get ready to transform your dinner routine.

With these recipes, you’ll find yourself looking forward to every meal, knowing it’s delicious, healthy, and made with care.

Vegan & Gluten-Free Chickpea Stir Fry

This vibrant chickpea stir fry is packed with protein and fiber, making it an ideal quick dinner for busy weeknights. The combination of colorful veggies and seasoned chickpeas tossed in a savory sauce provides a satisfying meal. It’s easy to prepare and can be customized with your favorite vegetables or served over rice or quinoa.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon chili flakes (optional)
• Fresh cilantro for garnish
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant.
2. Add the sliced onion, carrots, bell peppers, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften but remain crisp.
3. Stir in the chickpeas, tamari, rice vinegar, maple syrup, and chili flakes. Cook for another 5 minutes until the chickpeas are heated through and the sauce thickens slightly.
4. Remove from heat and garnish with fresh cilantro and sesame seeds, if using.
5. Serve hot on its own or over a bed of quinoa or rice.

This chickpea stir fry is a delicious and nutritious meal that combines fresh vegetables and hearty chickpeas. The tamari-based sauce gives it a savory umami flavor with a subtle sweetness from the maple syrup. The dish is versatile, so feel free to swap out veggies depending on what you have on hand, and it can be made in under 20 minutes, making it perfect for a busy day.

Vegan & Gluten-Free Lentil Shepherd’s Pie

A comforting and hearty meal, this lentil shepherd’s pie features a savory filling of seasoned lentils and vegetables, topped with creamy mashed potatoes. It’s the perfect dish for a cozy dinner, offering a satisfying and nourishing balance of plant-based protein and vegetables, all wrapped in a crispy golden crust.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup peas (frozen or fresh)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 tablespoon tamari (gluten-free soy sauce)
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 1/4 cup unsweetened almond milk (or preferred plant-based milk)
• 2 tablespoons vegan butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Begin by boiling the potatoes in a large pot of salted water until soft, about 15-20 minutes. Drain and mash with almond milk and vegan butter until creamy. Set aside.
3. While the potatoes cook, heat olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
4. Add the garlic, thyme, rosemary, and tomato paste. Stir well and cook for another 2 minutes.
5. Add the cooked lentils, vegetable broth, tamari, peas, and salt and pepper. Stir until everything is well combined, and let it simmer for 10 minutes, allowing the flavors to meld.
6. Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly over the top.
7. Bake in the oven for 20 minutes, or until the top is golden and slightly crispy.
8. Let it cool for a few minutes before serving.

This lentil shepherd’s pie is a perfect example of how a comforting classic can be transformed into a vegan and gluten-free delight. The earthy lentils, combined with a medley of vegetables, create a filling and satisfying base, while the mashed potato topping adds a creamy, indulgent finish. The dish is hearty enough to stand on its own or can be paired with a side salad for a fuller meal.

Vegan & Gluten-Free Stuffed Acorn Squash

This stuffed acorn squash recipe is an elegant and nutrient-packed dinner, combining roasted squash with a savory filling of quinoa, cranberries, and nuts. It’s perfect for a cozy meal that looks as beautiful as it tastes. The sweetness of the squash complements the savory quinoa mixture, making it a delicious and balanced dish.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 cup fresh parsley, chopped
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender.
3. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a large mixing bowl, combine the cooked quinoa, cranberries, nuts, cinnamon, cumin, and chopped parsley. Stir to combine.
5. When the squash is done roasting, carefully flip the halves over and fill each one with the quinoa mixture.
6. Drizzle with maple syrup for added sweetness (optional).
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld.

The stuffed acorn squash is a delightful combination of savory and sweet flavors, enhanced by the crunch of nuts and the chewiness of dried cranberries. The quinoa adds texture and protein, making this dish a complete and satisfying meal. It’s not only nutritious but also visually stunning, making it an ideal choice for special occasions or a comforting dinner.

Vegan & Gluten-Free Cauliflower Rice Stir Fry

This cauliflower rice stir fry is a healthy and low-carb alternative to traditional stir-fries. Packed with vegetables and seasoned with a savory soy-ginger sauce, it’s a quick and flavorful dinner option. The cauliflower rice acts as a great base, absorbing the sauce and complementing the fresh veggies, making it both nutritious and satisfying.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1 carrot, shredded
• 2 cloves garlic, minced
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon chili flakes (optional)
• 2 green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the onion and bell pepper, and sauté for 4-5 minutes, until softened.
2. Add the broccoli and shredded carrot, cooking for another 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. While the vegetables cook, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally, until the cauliflower softens and takes on a rice-like texture.
4. In a small bowl, mix together tamari, rice vinegar, maple syrup, ginger, and chili flakes.
5. Add the cooked cauliflower rice to the sautéed vegetables, and pour the sauce over the top. Stir well to combine, and cook for an additional 3-4 minutes until heated through.
6. Garnish with chopped green onions and sesame seeds before serving.

This cauliflower rice stir fry is an excellent way to pack in more vegetables while keeping things light and gluten-free. The cauliflower rice soaks up all the savory sauce, while the crunchy veggies add texture and flavor. It’s a versatile dish that can be served on its own or paired with a protein like tofu or tempeh for a complete meal. The recipe is quick to make, perfect for a busy evening when you want something healthy and satisfying.

Vegan & Gluten-Free Zucchini Noodles with Avocado Pesto

This refreshing and creamy zucchini noodle dish features a dairy-free avocado pesto sauce that’s rich, flavorful, and full of healthy fats. Zucchini noodles, or “zoodles,” are a great gluten-free pasta substitute, making this a light and satisfying dinner that’s also low in carbs. It’s perfect for those who are looking for a fresh, summery meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 ripe avocados, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional)
• Cherry tomatoes, halved (for garnish)
• Pine nuts or sunflower seeds (optional, for garnish)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a food processor, combine the avocados, basil, lemon juice, garlic, olive oil, and nutritional yeast (if using). Process until smooth and creamy, adding salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Garnish with halved cherry tomatoes and a sprinkle of pine nuts or sunflower seeds.
5. Serve immediately, or refrigerate for later.

This zucchini noodle dish is a vibrant, nutrient-packed meal that combines the freshness of zucchini with the creamy richness of avocado pesto. The zoodles provide a light and crunchy texture, while the avocado pesto sauce is smooth, flavorful, and full of healthy fats. It’s a fantastic option for a gluten-free, dairy-free dinner that can be prepared in just 10 minutes—perfect for those evenings when you want something healthy and quick.

Vegan & Gluten-Free Sweet Potato & Black Bean Tacos

These sweet potato and black bean tacos are packed with flavor and texture, offering a hearty and satisfying meal that is both vegan and gluten-free. The roasted sweet potatoes, combined with seasoned black beans, avocado, and a tangy lime crema, create a delicious and vibrant taco filling. Perfect for Taco Tuesdays or any night of the week.

Ingredients:

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

For the lime crema:

• 1/4 cup unsweetened cashew or almond yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, prepare the lime crema by whisking together the yogurt, lime juice, garlic powder, salt, and pepper in a small bowl. Set aside.
4. In a small saucepan, heat the black beans with cumin, chili powder, smoked paprika, and lime juice. Stir occasionally, cooking for about 5-7 minutes, until heated through and well-seasoned.
5. Warm the corn tortillas in a dry pan over medium heat for 1-2 minutes on each side.
6. To assemble the tacos, place a spoonful of black beans on each tortilla, followed by roasted sweet potatoes, avocado slices, red onion, and a drizzle of lime crema.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

These sweet potato and black bean tacos offer a delightful combination of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, while the creamy avocado and tangy lime crema add freshness and richness to each bite. They are not only a delicious vegan and gluten-free option but also a fun and customizable meal for Taco Night.

Vegan & Gluten-Free Butternut Squash & Kale Risotto

This creamy butternut squash and kale risotto is a comforting, hearty meal that’s perfect for fall or any cozy evening. The sweet and slightly nutty butternut squash pairs beautifully with the savory, earthy kale, while the creamy rice base provides a satisfying texture. Made with vegetable broth and dairy-free ingredients, this dish is a wholesome and flavorful dinner option.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup Arborio rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1 cup kale, chopped
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon fresh thyme, chopped
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. In a large pan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using, pour in the white wine and cook for another 1-2 minutes, stirring until the wine is mostly absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. Continue adding broth and stirring until the rice is creamy and tender (about 20-25 minutes).
6. Once the rice is cooked, stir in the roasted butternut squash, chopped kale, nutritional yeast, and fresh thyme. Cook for another 3-5 minutes, until the kale has wilted and everything is well combined.
7. Garnish with fresh parsley before serving.

This butternut squash and kale risotto is a soul-warming dish full of autumnal flavors. The creamy texture of the risotto, combined with the slight sweetness of the roasted squash, makes it incredibly satisfying. The kale adds a nice balance of color and nutrition, while the optional nutritional yeast provides a cheesy, umami flavor that brings the whole dish together. It’s a filling, vegan, and gluten-free option that can be enjoyed on its own or paired with a light salad.

Vegan & Gluten-Free Spaghetti Squash Primavera

This spaghetti squash primavera is a light and vibrant dish that brings together the flavors of summer vegetables with a fresh tomato basil sauce. The spaghetti squash serves as a healthy, gluten-free pasta substitute, while the vegetables provide a colorful, nutrient-packed topping. This dish is perfect for a weeknight dinner that feels both indulgent and wholesome.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup tomato sauce (preferably homemade or gluten-free)
• 2 tablespoons fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, bell peppers, and cherry tomatoes, and sauté for 5-7 minutes until the vegetables are tender but still vibrant.
4. Add the garlic, basil, and red pepper flakes (if using), and cook for another minute until fragrant.
5. Stir in the tomato sauce and simmer for 2-3 minutes, allowing the flavors to meld.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands.
7. Toss the spaghetti squash with the sautéed vegetables and sauce until well combined.
8. Garnish with fresh parsley before serving.

This spaghetti squash primavera is a refreshing and low-carb take on a classic pasta primavera. The natural sweetness of the roasted squash pairs wonderfully with the sautéed vegetables and fresh tomato sauce. It’s a light yet satisfying dish, offering a great balance of textures and flavors. The recipe is easy to prepare and can be customized with your favorite seasonal veggies, making it a versatile choice for any night of the week.

Vegan & Gluten-Free Cauliflower Steaks with Lemon Herb Sauce

These cauliflower steaks are a hearty and flavorful dinner option that’s both vegan and gluten-free. The cauliflower is seasoned and roasted to perfection, with a crispy exterior and tender interior, creating a satisfying alternative to traditional meat steaks. Topped with a zesty lemon herb sauce, it’s a simple yet elegant dish.

Ingredients:

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for the sauce)
• 1 teaspoon Dijon mustard
• 1 tablespoon capers (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Slice the cauliflower into 1-inch thick steaks. Place them on a baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika.
3. Roast in the oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. While the cauliflower is roasting, prepare the lemon herb sauce by whisking together lemon juice, lemon zest, olive oil, Dijon mustard, fresh parsley, thyme, and capers (if using).
5. Once the cauliflower steaks are done, drizzle them with the lemon herb sauce.
6. Serve immediately with a side of roasted vegetables or a light salad.

These cauliflower steaks are both visually striking and incredibly flavorful. The roasted cauliflower has a satisfying meaty texture, while the tangy lemon herb sauce adds a refreshing burst of flavor. This dish is a great option for anyone looking for a filling, plant-based meal that’s easy to prepare but still impressive enough for a special dinner. The combination of herbs and lemon makes it light and bright, perfect for a fresh, gluten-free, and vegan dinner.

Vegan & Gluten-Free Mushroom and Spinach Stuffed Peppers

These vibrant stuffed peppers are a nutritious and flavorful meal that combines earthy mushrooms, fresh spinach, and savory quinoa, all stuffed into sweet bell peppers. It’s a perfect plant-based dish that is both filling and packed with flavor. The dish is easy to make and makes for a perfect weeknight dinner or meal prep for the week.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the chopped mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.
4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
5. Add the cooked quinoa, oregano, smoked paprika, salt, and pepper to the pan. Stir to combine and cook for another 3-4 minutes until the quinoa is well mixed with the vegetables.
6. Remove the mixture from heat and stir in the nutritional yeast, if using.
7. Stuff the bell peppers with the quinoa and vegetable mixture, pressing it down gently.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
9. Garnish with fresh parsley before serving.

These stuffed peppers are an excellent source of plant-based protein and fiber, thanks to the quinoa and spinach. The earthy mushrooms complement the sweetness of the bell peppers, and the quinoa provides a satisfying texture. The optional nutritional yeast adds a cheesy, savory flavor to the filling, making these peppers both hearty and delicious. This dish is easy to prepare, making it ideal for a family dinner or meal prep.

Vegan & Gluten-Free Sweet Potato and Chickpea Buddha Bowl

This vibrant and nourishing Buddha bowl is filled with roasted sweet potatoes, protein-packed chickpeas, and a variety of fresh vegetables. Topped with a tangy tahini dressing, it’s a perfect gluten-free and vegan dinner that’s as colorful as it is nutritious. The combination of roasted and fresh ingredients makes this a well-balanced meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil (for chickpeas)
• 1 cup cooked quinoa
• 1 cup baby spinach or mixed greens
• 1/2 cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, shredded (optional)

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (or more to thin out the dressing)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. While the sweet potatoes roast, toss the chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes, until crispy and golden.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, salt, and pepper to create the dressing. Add more water if you prefer a thinner consistency.
5. To assemble the Buddha bowl, start with a base of quinoa, then layer with roasted sweet potatoes, crispy chickpeas, fresh spinach, cucumber, shredded carrots, and red cabbage.
6. Drizzle with tahini dressing and serve immediately.

This Sweet Potato and Chickpea Buddha Bowl is a wholesome, nutrient-dense meal packed with fiber, protein, and healthy fats. The combination of roasted sweet potatoes and crispy chickpeas adds a satisfying crunch, while the fresh veggies bring brightness and crunch. The tahini dressing ties everything together with its creamy, tangy flavor. It’s a customizable bowl, so you can add or swap ingredients based on what you have on hand, making it a great option for a quick and filling dinner.

Vegan & Gluten-Free Spaghetti Squash with Garlic Lemon Tofu

This spaghetti squash with garlic lemon tofu is a light and flavorful dish that’s both gluten-free and vegan. The roasted spaghetti squash acts as a healthy pasta alternative, while the garlic lemon tofu adds protein and a zesty citrus flavor. Together, they create a satisfying, well-rounded meal that’s quick to prepare and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil (for tofu)
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• 1/4 cup fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and can easily be shredded with a fork.
3. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed tofu and cook for 7-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in the lemon zest, lemon juice, dried thyme, salt, and pepper. Cook for another 1-2 minutes until everything is well combined.
6. Once the spaghetti squash is done, use a fork to shred the flesh into noodle-like strands.
7. Toss the spaghetti squash with the garlic lemon tofu and cook for an additional 2-3 minutes to combine the flavors.
8. Garnish with fresh parsley and red pepper flakes (if using) before serving.

This dish is a healthy, refreshing meal that combines the lightness of spaghetti squash with the savory, tangy garlic lemon tofu. The roasted squash gives you the comforting texture of pasta, while the tofu provides a hearty and flavorful protein addition. It’s a great option for a gluten-free, vegan dinner that’s light yet satisfying, and it’s easy to make in under an hour. The lemon and garlic bring brightness to the dish, making it perfect for any time of year.

Vegan & Gluten-Free Thai Peanut Stir-Fry

This Thai peanut stir-fry is a vibrant, nutrient-packed dish that bursts with bold flavors. Featuring crunchy vegetables, tofu, and a creamy peanut sauce, this dish is satisfying and hearty while remaining completely plant-based and gluten-free. It’s perfect for a quick, flavorful dinner that feels indulgent yet wholesome.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons coconut oil or olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 2 green onions, sliced (optional)

For the peanut sauce:

• 1/4 cup natural peanut butter
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 2-3 tablespoons water (to thin the sauce)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 7-8 minutes, flipping occasionally, until golden and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté the bell peppers, zucchini, broccoli, and carrots for 5-7 minutes, until tender-crisp.
3. While the vegetables cook, whisk together all the ingredients for the peanut sauce in a small bowl. Adjust the water for your desired consistency.
4. Add the tofu back into the skillet and pour the peanut sauce over the tofu and vegetables. Stir well to coat everything in the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to heat through and thicken slightly.
6. Garnish with sliced green onions before serving. Serve on its own or over gluten-free rice noodles or quinoa.

This Thai peanut stir-fry is a wonderful mix of textures and flavors. The creamy, slightly spicy peanut sauce ties together the fresh vegetables and crispy tofu, creating a dish that’s both comforting and energizing. It’s quick to prepare and can be easily customized with your favorite veggies or plant-based proteins.

Vegan & Gluten-Free Lentil and Vegetable Shepherd’s Pie

This comforting lentil and vegetable shepherd’s pie is a hearty, wholesome twist on the classic dish. Made with a rich lentil and veggie filling and topped with creamy mashed potatoes, it’s the perfect vegan and gluten-free meal to warm you up on a cold evening.

Ingredients:
For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup mushrooms, diced
• 1 can (15 oz) lentils, drained and rinsed (or 1.5 cups cooked lentils)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the mashed potato topping:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and mash with vegan butter, almond milk, salt, and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic for 3-4 minutes until fragrant.
4. Add the carrots, celery, and mushrooms, cooking for another 7-8 minutes until softened.
5. Stir in the lentils, vegetable broth, tomato paste, thyme, smoked paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
6. Transfer the filling to a baking dish and spread the mashed potatoes evenly on top. Use a fork to create texture on the surface for browning.
7. Bake for 20-25 minutes, or until the potatoes are golden brown.
8. Let cool slightly before serving.

This lentil shepherd’s pie is a comforting, hearty dish that’s perfect for family dinners or meal prep. The rich, savory lentil filling contrasts beautifully with the creamy mashed potatoes, creating a dish that’s deeply satisfying. It’s packed with nutrients and flavor, making it a great alternative to the traditional meat-based version.

Vegan & Gluten-Free Chickpea and Spinach Curry

This chickpea and spinach curry is a flavorful, nutrient-packed dinner option that’s ready in under 30 minutes. The creamy coconut milk-based curry is infused with aromatic spices, making it both rich and comforting while remaining light and healthy. Paired with rice or gluten-free flatbread, it’s a perfect meal for any night.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
2. Add the garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the flavors to meld.
4. Add the chopped spinach and cook for another 2-3 minutes until wilted.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving. Serve over steamed rice or with gluten-free flatbread.

This chickpea and spinach curry is a quick and easy meal that’s bursting with bold, aromatic flavors. The creamy coconut milk balances the spices beautifully, while the chickpeas and spinach provide protein and nutrients. It’s a one-pot dish that’s both satisfying and nourishing, making it a go-to for busy weeknights.

Note: More recipes​ are coming soon!