35+ Easy Dairy Free Peanut Free Recipes for Every Meal

In a world where dietary restrictions are becoming more common, it’s important to have access to a variety of recipes that are both delicious and safe for those with allergies or intolerances.

Whether you’re dealing with lactose intolerance, a peanut allergy, or just prefer to avoid certain ingredients, finding tasty recipes that meet these needs can be a challenge.

That’s why we’ve put together this collection of 35+ dairy-free, peanut-free recipes that you can enjoy without worry.

From savory meals to sweet treats, these recipes are not only allergy-friendly but also packed with flavor and nutrition.

Whether you’re looking for breakfast ideas, lunch options, or dinner inspiration, you’ll find something for every occasion.

35+ Easy Dairy Free Peanut Free Recipes for Every Meal

Living with food allergies or sensitivities doesn’t mean you have to sacrifice taste or variety in your meals.

With these 35+ dairy-free, peanut-free recipes, you can enjoy a wide range of meals that are both safe and satisfying.

From hearty soups to indulgent desserts, this collection has something for everyone.

So go ahead, explore these recipes, and start cooking meals that will bring comfort, joy, and peace of mind to your table!

Dairy-Free and Peanut-Free Sweet Potato Coconut Soup

This creamy and comforting sweet potato coconut soup is perfect for chilly evenings. With the richness of coconut milk and the sweetness of roasted sweet potatoes, it’s a healthy, flavorful dish that’s both dairy-free and peanut-free. It’s packed with nutrients and can easily be made in one pot, making it a great option for busy weeknights or meal prep.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish, optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat a large pot over medium heat and add the olive oil. Sauté the onion for 5-7 minutes until softened, then add the garlic and spices (ginger, turmeric, and cumin) and cook for another minute until fragrant.
3. Once the sweet potatoes are roasted, add them to the pot with the sautéed onions and garlic. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Bring the mixture to a simmer, and let it cook for 10-15 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This sweet potato coconut soup is an ideal meal for anyone looking for a comforting, dairy-free and peanut-free option. The rich, velvety texture from the coconut milk complements the sweetness of the roasted sweet potatoes, while the warming spices bring depth to the flavor. It’s not only easy to make but also versatile, as you can add extra vegetables or adjust the seasoning to suit your tastes. Perfect for lunch or dinner, this soup is sure to become a go-to comfort food.

Dairy-Free and Peanut-Free Chocolate Chia Pudding

This decadent chocolate chia pudding is a healthy, dairy-free dessert or snack option. Packed with fiber, omega-3 fatty acids, and antioxidants, it’s as nutritious as it is delicious. The chia seeds create a satisfying, pudding-like texture, while the cocoa powder and maple syrup provide rich chocolate flavor without any dairy or peanuts.

Ingredients:

• 3 tbsp chia seeds
• 1 cup almond milk (or any dairy-free milk of choice)
• 1 tbsp cocoa powder
• 1 tbsp maple syrup (or sweetener of choice)
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh berries or shaved coconut for topping (optional)

Instructions:

1. In a medium bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
2. Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like texture.
3. Once the chia pudding has thickened, stir it well before serving. If it’s too thick, add a little more almond milk to reach your desired consistency.
4. Serve the pudding in individual bowls, topped with fresh berries or shaved coconut if desired.

This chocolate chia pudding is the ultimate dairy-free and peanut-free indulgence. It’s simple to make, requiring minimal ingredients, and packs a nutritional punch with its chia seeds. The chocolate flavor is rich, and the sweetness from the maple syrup perfectly balances the natural bitterness of the cocoa powder. Not only does it serve as a healthy dessert, but it’s also a great snack to satisfy your sweet cravings while keeping things nutritious. You can prepare it ahead of time, making it an excellent option for meal prep.

airy-Free and Peanut-Free Veggie Stir-Fry with Tofu

This vibrant veggie stir-fry with tofu is a quick, nutritious, and satisfying meal that’s both dairy-free and peanut-free. Packed with fresh vegetables like bell peppers, broccoli, and carrots, combined with crispy tofu and a savory soy sauce-based sauce, this stir-fry is full of flavor and is sure to please even the pickiest eaters. It’s a versatile dish that can be made with whatever vegetables you have on hand.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp olive oil (divided)
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp cornstarch (optional, for thickening)
• Cooked rice or noodles, for serving
• Sesame seeds (for garnish, optional)

Instructions:

1. Start by pressing the tofu to remove excess water. Once pressed, cut the tofu into cubes.
2. Heat 1 tablespoon of olive oil in a large pan or wok over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil and sauté the bell pepper, carrot, broccoli, and onion for 5-7 minutes, until tender but still crisp.
4. Add the garlic and cook for another minute until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and cornstarch (if using) until smooth.
6. Pour the sauce over the cooked vegetables, then add the tofu back into the pan. Stir to combine, cooking for an additional 2-3 minutes until everything is coated and the sauce thickens slightly.
7. Serve the stir-fry over cooked rice or noodles, garnished with sesame seeds if desired.

This veggie stir-fry with tofu is an easy, quick, and satisfying meal that’s perfect for a dairy-free and peanut-free diet. The tofu adds a hearty protein source, while the vegetables bring in essential vitamins and minerals. The savory sauce elevates the dish, giving it a delicious umami flavor. This recipe is incredibly flexible, so feel free to swap in your favorite veggies or add other protein sources like tempeh or chickpeas. Whether you’re making it for a weeknight dinner or meal prep, this stir-fry is sure to become a staple in your kitchen.

Dairy-Free and Peanut-Free Zucchini Noodles with Avocado Pesto

This light and refreshing zucchini noodle dish with avocado pesto is a perfect dairy-free and peanut-free alternative to traditional pasta. The creamy avocado pesto is made with fresh basil, lemon, and olive oil, offering a rich flavor that pairs beautifully with the crisp zucchini noodles. It’s a healthy, low-carb meal that’s quick and easy to prepare, making it an ideal option for busy days.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Begin by spiralizing the zucchinis into noodles and setting them aside.
2. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to taste.
3. In a large bowl, toss the zucchini noodles with the avocado pesto, making sure they are evenly coated.
4. Serve immediately, garnished with halved cherry tomatoes.

This zucchini noodle dish with avocado pesto is a vibrant and refreshing meal that’s both satisfying and full of flavor. The creamy avocado pesto provides the perfect richness without any dairy, while the zucchini noodles add a light crunch and freshness. It’s a wonderful alternative to traditional pasta, making it a great option for those following a dairy-free or peanut-free diet. Plus, it’s quick to prepare, making it a perfect go-to meal for busy nights or meal prepping.

Dairy-Free and Peanut-Free Banana Oat Pancakes

These fluffy banana oat pancakes are the ultimate dairy-free and peanut-free breakfast treat. Made with mashed bananas, rolled oats, and almond milk, these pancakes are naturally sweetened and packed with fiber. They’re a great way to start your day with a healthy, filling breakfast that’s free from any allergens, yet still indulgent and delicious.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats (gluten-free, if needed)
• 1 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Coconut oil (for cooking)
• Maple syrup or fresh fruit (for serving)

Instructions:

1. In a blender or food processor, blend the oats until they form a fine flour-like texture.
2. In a bowl, combine the blended oats, mashed bananas, almond milk, vanilla extract, baking powder, cinnamon, and salt. Stir until smooth.
3. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side until golden brown.
5. Serve the pancakes with maple syrup or fresh fruit for a sweet, satisfying breakfast.

These banana oat pancakes are an easy and healthy way to enjoy pancakes without any dairy or peanuts. The bananas provide natural sweetness, and the oats offer a wholesome, hearty base that keeps you full. The texture is soft and fluffy, and the pancakes are versatile enough to be topped with whatever you like—whether it’s a drizzle of maple syrup, fresh berries, or a dusting of cinnamon. It’s a breakfast that’s both nutritious and indulgent, perfect for anyone looking for a dairy-free and peanut-free option.

Dairy-Free and Peanut-Free Spaghetti Squash Primavera

This light and flavorful spaghetti squash primavera is a colorful and healthy dish packed with a variety of vegetables. The spaghetti squash acts as a wonderful substitute for traditional pasta, offering a mild flavor and a satisfying texture. Tossed with a medley of roasted vegetables and a simple olive oil garlic sauce, this dish is both dairy-free and peanut-free, making it a perfect meal for anyone with dietary restrictions.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender and easily shredded with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, cherry tomatoes, and red onion. Sauté for 5-7 minutes until the vegetables are tender.
4. Add the minced garlic to the skillet and cook for another minute until fragrant.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the sautéed vegetables.
6. Toss everything together and drizzle with balsamic vinegar if desired. Season with salt and pepper to taste and garnish with fresh basil.

This spaghetti squash primavera is a fantastic, light, and nutritious alternative to traditional pasta dishes. The roasted spaghetti squash provides a tender, noodle-like base, while the sautéed vegetables add vibrant color and fresh flavors. The simple olive oil and garlic dressing tie everything together beautifully. It’s a versatile dish that can be enjoyed as a main course or as a side to any protein. Plus, it’s a great way to enjoy a pasta-like meal without any dairy or peanuts.

Dairy-Free and Peanut-Free Mango Coconut Energy Balls

These mango coconut energy balls are a sweet and satisfying snack that’s perfect for a quick energy boost. Made with dried mango, coconut, and rolled oats, these no-bake energy balls are naturally sweetened and packed with nutrients. They’re easy to prepare, portable, and make a great snack for anyone following a dairy-free and peanut-free diet.

Ingredients:

• 1 cup dried mango, chopped
• 1/2 cup unsweetened shredded coconut
• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/4 cup almond butter (or any nut butter)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a food processor, combine the dried mango, shredded coconut, rolled oats, and chia seeds. Pulse until everything is finely chopped and combined.
2. Add the almond butter, maple syrup, vanilla extract, and salt to the mixture. Process until a sticky dough forms.
3. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet or plate.
4. Refrigerate the energy balls for at least 30 minutes to firm up before serving.

These mango coconut energy balls are a delicious and energizing snack that’s both dairy-free and peanut-free. They’re naturally sweetened with dried mango and maple syrup, making them a great healthier alternative to store-bought treats. The coconut adds a tropical twist, while the chia seeds and oats provide a satisfying texture. These energy balls are perfect for on-the-go snacking, meal prepping, or as a midday pick-me-up to keep you fueled and satisfied.

Dairy-Free and Peanut-Free Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a quick, low-carb, and nutritious dish that’s full of fresh vegetables and flavor. The cauliflower rice acts as a rice substitute, keeping the dish light and healthy, while the colorful mix of vegetables adds plenty of vitamins and minerals. It’s a versatile meal that can be enjoyed as a main dish or as a side.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp olive oil
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 carrot, grated
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup green onions, sliced (for garnish)

Instructions:

1. In a food processor, pulse the cauliflower florets until they resemble rice grains.
2. Heat olive oil in a large pan or wok over medium heat. Add the onion, bell pepper, and carrot, and sauté for 5-7 minutes until softened.
3. Add the peas and garlic, and cook for an additional 2 minutes.
4. Stir in the cauliflower rice, soy sauce, rice vinegar, and sesame oil. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and has absorbed the flavors.
5. Serve the stir-fry hot, garnished with sliced green onions.

This cauliflower rice stir-fry is an excellent dairy-free and peanut-free dish that’s both light and flavorful. The cauliflower rice provides a low-carb alternative to traditional rice, while the stir-fried vegetables add texture and color. The soy sauce and sesame oil give the dish a savory depth, and it’s easy to customize with your favorite vegetables or protein. Whether as a meal on its own or a side to a main course, this stir-fry is a satisfying, healthy option for anyone avoiding dairy and peanuts.

Dairy-Free and Peanut-Free Apple Cinnamon Oatmeal

This warm and comforting apple cinnamon oatmeal is a perfect way to start your day. Made with hearty oats, sweet apples, and aromatic cinnamon, it’s naturally dairy-free and peanut-free, yet still rich in flavor. This easy-to-make breakfast is nourishing, filling, and full of warm spices, offering a cozy start to any morning.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or any dairy-free milk)
• 1 apple, diced
• 1 tsp ground cinnamon
• 1 tbsp maple syrup (or sweetener of choice)
• 1/4 tsp ground nutmeg (optional)
• Pinch of salt
• Chopped walnuts or seeds (optional, for topping)

Instructions:

1. In a medium saucepan, combine the rolled oats, almond milk, diced apple, cinnamon, nutmeg (if using), and salt. Bring the mixture to a simmer over medium heat.
2. Cook for 5-7 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid.
3. Once the oatmeal has thickened to your desired consistency, stir in the maple syrup and cook for another 1-2 minutes.
4. Serve hot, topped with chopped walnuts or seeds if desired.

his apple cinnamon oatmeal is a wholesome and heartwarming breakfast, perfect for a chilly morning. The sweetness of the apples pairs beautifully with the warming spices of cinnamon and nutmeg, creating a deliciously comforting bowl of oats. It’s a simple, satisfying dish that can be customized with your favorite toppings, making it an easy and nutritious start to the day. Plus, it’s dairy-free and peanut-free, making it a great choice for anyone with dietary restrictions.

Dairy-Free and Peanut-Free Roasted Carrot and Hummus Salad

his roasted carrot and hummus salad is a vibrant, nutritious meal that combines roasted sweet carrots with creamy hummus, fresh greens, and a tangy dressing. It’s perfect for lunch or dinner, and the hummus serves as a creamy dressing that complements the earthy sweetness of the roasted carrots. This dish is not only dairy-free and peanut-free but also full of fresh flavors and textures.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 3 cups mixed greens (spinach, arugula, or lettuce)
• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp lemon juice
• 1 tbsp tahini (optional)
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the carrots for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through.
3. In a small bowl, whisk together the hummus, lemon juice, tahini (if using), and olive oil to make the dressing.
4. In a large bowl, toss the mixed greens with half of the hummus dressing.
5. Once the carrots are roasted, arrange them on top of the greens and drizzle with the remaining hummus dressing. Serve immediately.

This roasted carrot and hummus salad is a fresh and flavorful dish that’s perfect for any time of day. The roasted carrots add a sweet and smoky flavor, while the creamy hummus dressing ties everything together. The greens provide a fresh, crunchy base, making this salad a satisfying and nutrient-packed meal. It’s easy to make and can be enjoyed as a light lunch, a dinner side, or even a meal prep option. Plus, it’s both dairy-free and peanut-free, making it a safe and healthy option for those with dietary restrictions.

Dairy-Free and Peanut-Free Butternut Squash and Black Bean Tacos

These butternut squash and black bean tacos are a delicious and satisfying vegan option for taco night. Roasted butternut squash and seasoned black beans come together in soft corn tortillas for a flavor-packed, dairy-free, and peanut-free meal. The tacos are topped with fresh cilantro, avocado, and a squeeze of lime for a burst of freshness.

Ingredients:

• 1 small butternut squash, peeled, diced, and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp garlic powder
• 1 tbsp lime juice
• 6 small corn tortillas
• Fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. While the squash is roasting, heat a small pan over medium heat. Add the black beans, garlic powder, and lime juice, and cook for 3-5 minutes, stirring occasionally, until heated through.
3. Warm the corn tortillas on a skillet or in the oven.
4. To assemble the tacos, place a few spoonfuls of black beans onto each tortilla, followed by the roasted butternut squash, avocado slices, and fresh cilantro.These butternut squash and black bean tacos are a perfect combination of flavors and textures. The roasted squash brings a sweet, hearty element, while the black beans offer protein and a savory depth. The avocado and cilantro add creaminess and freshness, making each bite satisfying. These tacos are a great option for a quick, healthy, and filling meal. They’re simple to prepare and perfect for anyone following a dairy-free or peanut-free diet. Plus, they can be easily customized with your favorite toppings or served with a side of rice or salsa.

Dairy-Free and Peanut-Free Chickpea Salad Sandwiches

These chickpea salad sandwiches are a quick, hearty, and satisfying lunch option. Made with mashed chickpeas, crunchy celery, and a creamy vegan dressing, these sandwiches are dairy-free, peanut-free, and full of protein. They’re perfect for meal prep or an easy midday meal, and can be served on your favorite bread or in lettuce wraps for a lighter option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 4 slices of bread (or lettuce wraps)
• Fresh lettuce or spinach, for serving
• Sliced cucumber or tomato, for topping (optional)

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some texture.
2. Stir in the tahini, lemon juice, Dijon mustard, chopped celery, and red onion. Season with salt and pepper to taste.
3. Spread the chickpea salad onto slices of bread or onto lettuce wraps if you prefer a low-carb version.
4. Top with fresh lettuce or spinach and sliced cucumber or tomato, if desired.
5. Serve immediately or wrap in parchment paper for a meal on the go.

These chickpea salad sandwiches are a great, protein-packed lunch that’s both nutritious and easy to make. The tahini and lemon juice give the chickpeas a creamy texture, while the crunchy vegetables add a refreshing bite. Whether you serve them on bread or in lettuce wraps, they’re a versatile meal that can be customized with your favorite toppings. These sandwiches are a great option for meal prep, making them a convenient and healthy choice for busy days. Plus, they’re both dairy-free and peanut-free, making them safe for anyone with allergies.

Dairy-Free and Peanut-Free Sweet Potato and Spinach Curry

his sweet potato and spinach curry is a hearty, flavorful dish that’s rich in nutrients and perfect for a cozy dinner. The combination of sweet potatoes, fresh spinach, and coconut milk creates a creamy base, while the curry spices add warmth and depth. This dish is naturally dairy-free and peanut-free, making it a great meal for anyone with dietary restrictions.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the garlic, turmeric, cumin, and chili powder, and cook for another minute until fragrant.
2. Add the diced sweet potatoes to the pot, followed by the coconut milk and vegetable broth. Stir well and bring to a simmer.
3. Cook for 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened.
4. Stir in the spinach and cook for an additional 3-4 minutes, until wilted.
5. Season with salt and pepper to taste, and garnish with fresh cilantro if desired.

This sweet potato and spinach curry is a warming, comforting meal that’s full of rich, savory flavors. The combination of sweet potatoes and spinach provides a great balance of sweetness and earthiness, while the coconut milk gives the curry a creamy, smooth texture. The spices add a nice depth of flavor without being overwhelming. This curry is perfect for a cozy dinner and can be served with rice or naan bread. It’s easy to make and ideal for anyone following a dairy-free or peanut-free diet, as well as those who enjoy hearty, flavorful dishes.

Dairy-Free and Peanut-Free Baked Falafel

These baked falafel are a healthy and delicious dairy-free and peanut-free alternative to traditional fried falafel. Made with chickpeas, herbs, and spices, these falafel are packed with flavor and have a crisp exterior and soft, flavorful interior. They’re perfect for a quick lunch or dinner and can be served with a side of hummus, a fresh salad, or wrapped in pita bread.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2-3 tbsp chickpea flour or gluten-free flour
• Olive oil spray (for baking)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, lemon juice, olive oil, salt, and pepper. Pulse until everything is combined but still slightly chunky.
3. Add the chickpea flour and pulse again until the mixture holds together when pressed. If the mixture is too wet, add a little more flour.
4. Form the mixture into small balls or patties, about 1-2 inches in diameter, and place them on the prepared baking sheet.
5. Lightly spray the falafel with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.These baked falafel are crispy on the outside and tender on the inside, with a burst of flavor from the fresh herbs and spices. They are a great source of protein and fiber, making them a satisfying option for lunch or dinner. The fact that they are baked rather than fried makes them a healthier choice, while still maintaining the authentic falafel taste. Whether you enjoy them on their own, as part of a salad, or in a pita wrap, they’re sure to be a hit for anyone following a dairy-free and peanut-free diet.

Dairy-Free and Peanut-Free Vegan Shepherd’s Pie

This vegan shepherd’s pie is a hearty, comforting dish that’s completely dairy-free and peanut-free. Instead of the traditional ground meat, it features a savory mixture of lentils, vegetables, and a rich tomato-based sauce. Topped with creamy mashed potatoes, this dish is perfect for a cozy dinner or a meal to feed a crowd. It’s a satisfying, plant-based alternative that doesn’t sacrifice flavor.

Ingredients:

• 1 cup dried lentils (or 2 cups cooked lentils)
• 4 medium potatoes, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 cup peas (frozen or fresh)
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil (for mashed potatoes)
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Start by boiling the potatoes in a large pot of salted water for about 15-20 minutes, or until tender. Drain and mash with 2 tbsp olive oil and almond milk until smooth. Set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for 5-7 minutes, until softened.
3. Stir in the cooked lentils, peas, diced tomatoes, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
4. Preheat the oven to 375°F (190°C). Transfer the lentil mixture into a baking dish and spread it out evenly.
5. Spread the mashed potatoes on top of the lentil mixture, smoothing the surface with a spatula.
6. Bake the shepherd’s pie for 20-25 minutes, until the top is golden and slightly crispy. Serve hot.

This vegan shepherd’s pie is a hearty, flavorful dish that’s perfect for any family meal or a cozy dinner. The savory lentil mixture provides the heartiness of traditional shepherd’s pie, while the creamy mashed potatoes on top make it feel indulgent. With the addition of vegetables, this dish is also nutrient-packed, offering a good dose of fiber and protein. It’s a great option for anyone following a dairy-free and peanut-free diet, or anyone simply looking for a comforting, plant-based meal.

Dairy-Free and Peanut-Free Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a warm, spicy, and satisfying dish that’s perfect for chilly evenings. It’s made with sweet potatoes, black beans, and a rich tomato-based broth, simmered with chili powder and cumin for a bold, smoky flavor. This chili is naturally dairy-free and peanut-free and is packed with fiber, protein, and nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 3 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes until softened.
2. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute until fragrant.
3. Add the diced sweet potatoes, black beans, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and black bean chili is a hearty, nourishing dish that’s full of flavor. The combination of sweet potatoes and black beans provides a satisfying texture and plenty of protein, while the chili spices create a deep, rich flavor profile. It’s a perfect comfort food for a cold day, and it’s easy to make in one pot for minimal cleanup. Plus, it’s both dairy-free and peanut-free, making it a great option for those with dietary restrictions. It’s also vegan, making it suitable for plant-based eaters.

Dairy-Free and Peanut-Free Cabbage Stir-Fry with Tofu

his cabbage stir-fry with tofu is a light, flavorful, and satisfying dish that’s perfect for a quick weeknight dinner. The stir-fry features crispy tofu, sautéed cabbage, and a savory soy-based sauce, making it a protein-rich, low-carb meal. It’s naturally dairy-free and peanut-free, and can be made in less than 30 minutes.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1/2 medium cabbage, shredded
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp maple syrup (optional, for sweetness)
• Salt and pepper, to taste
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, until golden brown and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion for 3-4 minutes, until softened.
3. Add the minced garlic and shredded cabbage, and cook for another 5-7 minutes, stirring frequently, until the cabbage is tender.
4. Stir in the soy sauce, rice vinegar, sesame oil, maple syrup (if using), salt, and pepper. Cook for 2 more minutes to combine the flavors.
5. Return the crispy tofu to the skillet and toss everything together until well combined.
6. Serve hot, garnished with green onions if desired.

This cabbage stir-fry with tofu is a delicious and nutritious dish that’s both quick and easy to make. The crispy tofu adds a satisfying protein element, while the sautéed cabbage provides a mild, slightly sweet flavor that pairs perfectly with the savory soy sauce dressing. The dish is light but filling, making it ideal for a healthy weeknight dinner. It’s dairy-free, peanut-free, and vegan, making it a great choice for a variety of dietary needs.

Dairy-Free and Peanut-Free Quinoa and Roasted Vegetable Bowl

This quinoa and roasted vegetable bowl is a simple yet flavorful dish that’s packed with nutrients. The quinoa serves as a protein-rich base, while the roasted vegetables—such as sweet potatoes, zucchini, and bell peppers—add natural sweetness and color. Tossed with a light tahini dressing, this bowl is a satisfying and wholesome meal that’s both dairy-free and peanut-free.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the dressing)
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, zucchini, and bell pepper with olive oil, cumin, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Meanwhile, cook the quinoa according to package instructions.
3. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper to make the dressing.
4. Once the quinoa and vegetables are ready, assemble the bowls by placing a scoop of quinoa at the base and topping with the roasted vegetables.
5. Drizzle the tahini dressing over the top and garnish with chopped parsley.

This quinoa and roasted vegetable bowl is a versatile and nutrient-packed meal that’s perfect for lunch or dinner. The quinoa provides a complete protein, while the roasted vegetables bring a mix of sweetness and savory flavors. The tahini dressing adds creaminess and a touch of richness without any dairy or peanuts. This meal is easy to make, satisfying, and perfect for meal prepping. It’s a great option for anyone looking for a wholesome, dairy-free, and peanut-free meal.

Note: More recipes are coming soon