33 + Tasty Dairy Free Supper Recipes for Every Night of the Week

Finding satisfying and flavorful supper recipes that are also dairy-free can sometimes feel like a challenge, but it doesn’t have to be!

Whether you’re following a dairy-free lifestyle or just looking to try something new, there are plenty of dishes that deliver on taste without relying on dairy.

From hearty casseroles to light salads and everything in between, this collection of 33 dairy-free supper recipes will keep your meals exciting and full of flavor.

You’ll discover everything from vegan-friendly options to savory comfort foods that are perfect for family dinners or meal prep.

Say goodbye to bland and hello to mouthwatering meals that everyone will enjoy!

33 + Tasty Dairy Free Supper Recipes for Every Night of the Week

Eating dairy-free doesn’t mean you have to sacrifice flavor or variety.

With these 33 delicious supper recipes, you can enjoy a wide range of satisfying meals that are both nutritious and easy to prepare.

Whether you’re new to dairy-free cooking or a seasoned pro, these recipes are sure to inspire your next dinner and keep your weeknight meals exciting.

Give them a try and discover how delicious dairy-free living can be!

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a hearty, comforting dish that’s packed with flavor and texture. The combination of tender eggplant and protein-rich chickpeas, cooked in a fragrant, spiced coconut milk curry, creates a rich and satisfying meal. It’s dairy-free, vegan, and perfect for a cozy dinner that’s both nutritious and filling.

Ingredients:

• 1 medium eggplant, diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Rice or quinoa for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened.
2. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add the diced eggplant to the pot and cook for about 5 minutes, stirring occasionally, until slightly softened.
5. Pour in the coconut milk and chickpeas, bring the mixture to a simmer, and cook for 20-25 minutes, or until the eggplant is tender and the curry has thickened.
   This Eggplant and Chickpea Curry is a warm, comforting meal full of complex flavors. The eggplant soaks up the aromatic spices, while the chickpeas provide protein and heartiness. The creamy coconut milk creates a rich, velvety sauce that ties the dish together beautifully. It’s naturally dairy-free and vegan, making it suitable for a variety of diets. The curry is also easy to make and perfect for meal prep, as the flavors deepen over time. Serve it with rice or quinoa for a complete, nourishing meal that’s sure to satisfy.

Grilled Portobello Mushroom Steaks

Grilled Portobello Mushroom Steaks are a satisfying and savory dairy-free alternative to traditional steak. The meaty texture of the mushrooms is enhanced by a flavorful marinade made with balsamic vinegar, garlic, and herbs. These “steaks” are grilled until tender and juicy, then served with a side of vegetables or a salad for a simple yet delicious meal.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the mushroom caps in a shallow dish or resealable bag and pour the marinade over the mushrooms. Let them marinate for at least 30 minutes (or up to 2 hours).
3. Preheat the grill to medium heat. Place the mushrooms on the grill, gill side down, and cook for 5-7 minutes on each side, until they are tender and have grill marks.
4. Serve the grilled mushrooms hot, garnished with fresh parsley.

Grilled Portobello Mushroom Steaks are a flavorful, dairy-free dish that’s perfect for grilling season or any time you want a satisfying, plant-based meal. The balsamic marinade infuses the mushrooms with savory depth, while the grilling process enhances their natural meaty texture. These steaks are perfect on their own or served alongside a side salad, quinoa, or roasted vegetables. It’s a quick, simple, and delicious dinner option that’s also vegan and gluten-free, making it suitable for various dietary needs.

Spicy Mango and Avocado Salad

This Spicy Mango and Avocado Salad is a vibrant and refreshing dish that combines the sweetness of ripe mango with the creaminess of avocado, all balanced by a spicy, tangy dressing. It’s a dairy-free, gluten-free, and vegan-friendly dish that’s perfect for a light meal or a refreshing side dish to accompany your main course.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mangoes, avocado, red onion, bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. This Spicy Mango and Avocado Salad is a perfect combination of sweet, creamy, and spicy flavors. The fresh mango and avocado create a refreshing base, while the chili powder and cumin add a flavorful kick. The dressing, made with lime juice and olive oil, ties the ingredients together with its tangy and slightly spicy taste. This salad is naturally dairy-free, vegan, and gluten-free, making it a versatile option for various dietary preferences. It’s a light and satisfying dish, perfect for a quick supper, picnic, or as a side to grilled meats or tacos.

Chickpea and Spinach Stuffed Sweet Potatoes

These Chickpea and Spinach Stuffed Sweet Potatoes are a nutrient-packed, dairy-free dinner option. The sweet potatoes are roasted until tender, then stuffed with a savory mixture of chickpeas, spinach, garlic, and spices. This hearty and filling meal is a great way to enjoy a plant-based, fiber-rich supper that’s both satisfying and full of flavor.

Ingredients:

• 4 medium sweet potatoes
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake them for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chickpeas, spinach, cumin, paprika, cayenne (if using), salt, and pepper. Cook for 5-7 minutes until the spinach has wilted and the chickpeas are heated through.
4. Once the sweet potatoes are done, slice them open and fluff the flesh with a fork.
5. Stuff each sweet potato with the chickpea and spinach mixture and garnish with fresh parsley.

Chickpea and Spinach Stuffed Sweet Potatoes are a wholesome and satisfying meal that’s packed with nutrients. The sweet potatoes offer a natural sweetness that contrasts beautifully with the savory chickpeas and earthy spinach. The spices add depth, and the entire dish is well-rounded with protein, fiber, and vitamins. It’s a great option for a quick weeknight dinner, and it’s naturally vegan and dairy-free. Whether enjoyed on its own or paired with a side salad, this dish is sure to leave you feeling full and nourished..

Chickpea and Spinach Curry

This hearty and flavorful Chickpea and Spinach Curry is a dairy-free delight that combines protein-packed chickpeas with vibrant spinach in a rich, spiced tomato-based sauce. Perfect for a cozy supper, it’s both nutritious and filling, yet easy to prepare. You’ll find this dish to be a wholesome alternative for a comforting, meat-free meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili powder (if using), and cook for 1 minute to toast the spices.
4. Add the diced tomatoes with their juices, chickpeas, and a pinch of salt and pepper. Stir to combine.
5. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
6. Stir in the chopped spinach and coconut milk. Cook until the spinach wilts, about 3-4 minutes.
7. Taste and adjust seasoning as needed.
8. Serve the curry hot, garnished with fresh cilantro. Pair it with rice or quinoa for a complete meal.

This Chickpea and Spinach Curry is a wonderfully aromatic and satisfying dish that’s perfect for weeknight meals. The rich coconut milk creates a creamy texture without any dairy, and the combination of spices adds depth and warmth. It’s not only a great source of plant-based protein, but also provides a good dose of iron from the spinach. Serve it with your favorite grain or naan for a truly comforting experience that’s sure to become a staple in your dinner rotation.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos offer a vibrant, nutrient-dense filling for your taco shells. Roasted sweet potatoes paired with black beans create a satisfying and flavorful base, while avocado, cilantro, and a zesty lime dressing bring everything together. These tacos are a fresh and healthy alternative to traditional meat-filled tacos, and they’re naturally dairy-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• 1/4 cup red onion, thinly sliced
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat until heated through.
4. Once the sweet potatoes are done, remove them from the oven.
5. To assemble the tacos, warm the tortillas in a dry skillet or microwave for a few seconds.
6. Divide the roasted sweet potatoes and black beans evenly among the tortillas.
7. Top with avocado slices, red onion, cilantro, and a squeeze of lime juice.
8. Serve with extra lime wedges on the side.

These Sweet Potato and Black Bean Tacos are a delicious, colorful, and filling meal that can be enjoyed by anyone, regardless of dietary restrictions. The roasted sweet potatoes add a naturally sweet and savory flavor that pairs perfectly with the earthiness of the black beans. Topped with creamy avocado and a burst of fresh lime, each bite is a perfect balance of textures and tastes. This taco recipe is not only dairy-free but also vegan-friendly, making it a great choice for a variety of dietary preferences. It’s a simple yet satisfying dish for any night of the week.

Lemon and Herb Quinoa Salad with Grilled Vegetables

This Lemon and Herb Quinoa Salad with Grilled Vegetables is a light and refreshing dish that’s perfect for a quick yet flavorful supper. The quinoa provides a protein-packed base, while the grilled vegetables add smokiness and depth. Tossed in a zesty lemon herb dressing, this salad is a versatile and nutritious option that’s naturally dairy-free and full of vibrant flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow squash, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 lemon, juiced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
2. While the quinoa is cooking, preheat a grill or grill pan over medium heat. Toss the zucchini, bell pepper, and yellow squash with 1 tablespoon olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, until they have nice grill marks and are tender.
4. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, grilled vegetables, parsley, and basil. Drizzle with the dressing and toss to combine.
6. Serve the salad warm or at room temperature.

This Lemon and Herb Quinoa Salad with Grilled Vegetables is a fresh, light meal that’s perfect for a quick dinner or as a side dish. The quinoa provides a hearty base while the grilled vegetables bring smokiness and richness to the dish. The lemon herb dressing ties everything together with a refreshing, tangy note. It’s an excellent source of plant-based protein and healthy fats, and it’s naturally dairy-free. This versatile salad can be enjoyed warm or cold, making it a great dish for any season. You’ll feel satisfied and nourished with each bite, and it’s a recipe that’s easy to make in advance for a healthy meal prep option.

Avocado and Tomato Chickpea Salad

This Avocado and Tomato Chickpea Salad is a fresh, colorful, and nutrient-packed dish that combines creamy avocado, juicy tomatoes, and protein-rich chickpeas. The ingredients come together in a light, zesty lemon dressing that perfectly complements the natural flavors. It’s a vibrant, satisfying, and dairy-free option for a quick supper or a refreshing side dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 avocado, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. In a large mixing bowl, combine the chickpeas, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with fresh parsley and serve immediately.

This Avocado and Tomato Chickpea Salad is a perfect balance of creamy, crunchy, and tangy. The chickpeas provide a great source of plant-based protein, while the avocado adds richness and the tomatoes bring juiciness. The zesty lemon dressing ties everything together, creating a satisfying and light meal. It’s naturally dairy-free, vegan, and packed with healthy fats, making it an ideal choice for a quick and nutritious supper. This salad is versatile and can be enjoyed as a stand-alone dish or paired with a grain for a more filling meal.

Cauliflower and Lentil Stew

This Cauliflower and Lentil Stew is a warm and hearty dish that’s perfect for colder evenings. Packed with cauliflower, lentils, and aromatic spices, this stew is not only delicious but also full of plant-based protein and fiber. The rich, savory broth brings all the ingredients together, making it a comforting and satisfying dairy-free meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the onions, garlic, carrot, and celery, and sauté for about 5 minutes until softened.
2. Stir in the cumin, turmeric, paprika, and cinnamon, and cook for another minute to release the flavors.
3. Add the cauliflower florets, lentils, diced tomatoes, vegetable broth, salt, and pepper. Stir everything together and bring the stew to a simmer.
4. Cover and let the stew cook for 25-30 minutes, or until the lentils and cauliflower are tender.
5. Taste and adjust seasoning as needed.
6. Serve the stew hot, garnished with fresh parsley.

This Cauliflower and Lentil Stew is a nourishing, comforting dish that’s perfect for those looking for a filling, dairy-free meal. The combination of cauliflower and lentils provides both texture and substance, while the aromatic spices create a deeply flavorful broth. It’s a great source of plant-based protein and fiber, making it both satisfying and healthy. This stew is ideal for meal prep, as the flavors only improve after sitting for a day or two. Serve with crusty bread or a grain of your choice for a complete, wholesome meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a light, dairy-free twist on traditional pasta. The zucchini noodles serve as a fresh, low-carb alternative to pasta, while the creamy dairy-free pesto brings all the flavors together. Paired with burst cherry tomatoes, this dish is vibrant, nutritious, and perfect for a quick supper.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Olive oil for sautéing

Instructions:

1. To make the pesto, place the basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth, adding more olive oil if necessary to reach the desired consistency.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
3. Remove the skillet from the heat and toss the zucchini noodles with the pesto until well coated.
4. Gently fold in the halved cherry tomatoes.
5. Serve immediately, garnished with additional basil or pine nuts if desired.

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a wonderfully fresh and light supper. The zucchini noodles provide a satisfying base, while the dairy-free pesto adds a creamy, herby richness. The burst of cherry tomatoes offers a refreshing contrast, making each bite vibrant and flavorful. It’s a perfect meal for anyone following a dairy-free or low-carb lifestyle. Plus, it’s quick and easy to prepare, making it a go-to dish for a healthy, satisfying dinner in under 30 minutes.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a colorful, filling, and nutritious option for dinner. The combination of quinoa, black beans, and vegetables makes for a protein-packed filling, while the bell peppers add a touch of sweetness and crunch. It’s a dairy-free, vegetarian-friendly dish that’s perfect for meal prep and leftovers.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
4. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
5. Garnish with fresh cilantro and serve.

These Stuffed Bell Peppers with Quinoa and Black Beans are a satisfying and hearty dish that’s naturally dairy-free. The quinoa provides a hearty base, while the black beans add protein and the bell peppers contribute a crunchy sweetness. The spices bring the dish to life, making it a flavorful meal that’s both nutritious and filling. Perfect for meal prepping, these stuffed peppers reheat beautifully and are just as delicious the next day. Enjoy them on their own or with a side salad for a complete, balanced meal.

Sweet Potato and Kale Stir-Fry

This Sweet Potato and Kale Stir-Fry is a vibrant and nutrient-dense meal packed with flavor. The combination of roasted sweet potatoes, sautéed kale, and a savory garlic-ginger sauce makes for a hearty, satisfying dish. It’s naturally dairy-free and a perfect balance of textures, with the sweet potatoes offering a soft contrast to the crisp kale.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, heat sesame oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet and stir-fry for 5-7 minutes, until wilted and tender.
4. Once the sweet potatoes are done, add them to the skillet with the kale. Stir in the soy sauce and sesame seeds, and adjust seasoning as needed.
5. Serve immediately.

This Sweet Potato and Kale Stir-Fry is a nourishing and flavorful dish that brings together the sweetness of roasted sweet potatoes and the earthiness of kale. The garlic-ginger sauce adds depth and richness, while the sesame oil provides a hint of nuttiness. It’s a dairy-free, vegan-friendly meal that’s packed with vitamins, minerals, and fiber. This stir-fry is easy to make and perfect for a quick dinner or a satisfying lunch the next day. It’s a great way to enjoy vegetables in a warm, comforting dish.

Spaghetti Squash Primavera

This Spaghetti Squash Primavera is a dairy-free, gluten-free alternative to traditional pasta dishes. The spaghetti squash acts as a fantastic substitute for noodles, offering a light and tender texture. Tossed with sautéed vegetables and a flavorful garlic olive oil dressing, it’s a fresh and vibrant dish that’s both filling and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the flesh with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes, until softened.
3. Add the zucchini and cherry tomatoes to the skillet and cook for another 3-4 minutes, until tender.
4. Stir in the garlic and oregano, and cook for 1 minute until fragrant.
5. Once the spaghetti squash is done, use a fork to shred the flesh into “noodles.”
6. Add the shredded squash to the skillet with the vegetables and toss everything together. Adjust seasoning with salt and pepper.
7. Garnish with fresh basil and a sprinkle of lemon zest before serving.

Spaghetti Squash Primavera is a wonderfully light, dairy-free alternative to traditional pasta dishes. The oasted squash creates a satisfying “noodle” texture, while the vibrant sautéed vegetables provide freshness and flavor. The garlic and oregano dressing adds an aromatic touch, and the basil finishes it off with a burst of freshness. This dish is perfect for anyone looking to enjoy a healthy, low-carb, and gluten-free supper. It’s a great way to sneak in more vegetables while keeping the meal light yet filling.

Vegan Lentil Bolognese

This Vegan Lentil Bolognese offers a hearty, plant-based twist on the classic Italian pasta sauce. Packed with lentils, tomatoes, and savory herbs, this rich sauce has all the flavors of a traditional Bolognese but without any dairy or meat. Served over pasta, it’s a comforting and satisfying meal that’s perfect for a cozy night in.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 1 can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish
• Pasta of choice (gluten-free or regular)

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until softened.
2. Add the lentils, crushed tomatoes, tomato paste, red wine (if using), basil, oregano, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer, then cover and cook for 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally and add water if the sauce gets too thick.
4. Meanwhile, cook the pasta according to package instructions.
5. Once the sauce is ready, serve it over the cooked pasta and garnish with fresh basil.

This Vegan Lentil Bolognese is a rich and comforting dish that’s both hearty and healthy. The lentils offer a wonderful, protein-packed alternative to ground meat, and the tomato-based sauce is bursting with flavor from the garlic, basil, and oregano. This dish is naturally dairy-free and vegan, making it a great option for plant-based eaters or anyone looking for a meatless meal. Served over pasta, it makes for a filling and satisfying dinner that’s easy to prepare and perfect for leftovers.

Coconut Curry Tofu Stir-Fry

This Coconut Curry Tofu Stir-Fry is a flavorful, dairy-free dish featuring crispy tofu, vibrant vegetables, and a creamy coconut curry sauce. The tofu is pan-fried to perfection, adding a satisfying crunch, while the coconut milk-based curry sauce ties everything together with its rich, aromatic flavor. This dish is both satisfying and nutrient-dense.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon coconut oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 can coconut milk (full-fat)
• 1 tablespoon curry powder
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the tofu cubes and sauté for 8-10 minutes, turning occasionally, until crispy and golden brown on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, broccoli, and carrot. Sauté for 5-7 minutes, until the vegetables are tender but still vibrant.
3. Stir in the curry powder, soy sauce, maple syrup, and grated ginger. Cook for another minute to release the flavors.
4. Pour in the coconut milk, stirring to combine. Let the sauce simmer for 5 minutes, until it thickens slightly.
5. Return the crispy tofu to the skillet and toss to coat in the curry sauce.
6. Serve hot, garnished with fresh cilantro.

This Coconut Curry Tofu Stir-Fry is a wonderfully aromatic and satisfying dish that brings together the rich flavors of coconut milk and curry powder. The tofu adds protein and texture, while the vegetables provide color and nutrition. It’s a dairy-free, vegan-friendly meal that’s both hearty and light at the same time. The creamy sauce is deliciously comforting, and the dish is easy to make in under 30 minutes, making it perfect for busy weeknights. Serve it with rice or quinoa for a complete and nourishing meal.

Roasted Vegetable Buddha Bowl

This Roasted Vegetable Buddha Bowl is a wholesome, nourishing meal filled with roasted veggies, grains, and a tangy tahini dressing. It’s a customizable dish that’s naturally dairy-free and perfect for meal prep. Each bite is a balance of textures, from tender roasted vegetables to creamy tahini, offering a filling yet light meal that’s full of flavor and nutrition.

Ingredients:

• 1 sweet potato, cubed
• 1 cup cauliflower florets
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1/2 cup quinoa, cooked
• 1/2 cup chickpeas, roasted or canned
• 2 cups mixed greens (spinach, kale, or arugula)
• 1 tablespoon tahini
• Juice of 1 lemon
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, cauliflower, and red onion with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
2. While the vegetables roast, cook the quinoa according to package instructions.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
4. Once everything is cooked, assemble the Buddha bowl by layering the quinoa, roasted vegetables, chickpeas, and mixed greens in a bowl.
5. Drizzle with tahini dressing and serve immediately.

This Roasted Vegetable Buddha Bowl is a nourishing and versatile meal that’s packed with flavors and textures. The roasted vegetables bring warmth and richness, while the quinoa and chickpeas add protein and fiber. The tahini dressing ties everything together with a creamy, slightly tangy finish. It’s a satisfying meal that’s naturally dairy-free, vegan, and full of vitamins and minerals. It’s perfect for meal prep as it keeps well in the fridge for a few days, making it an ideal option for easy, nutritious lunches or dinners.

Lemon Garlic Hummus Zoodles

Lemon Garlic Hummus Zoodles is a fresh, light, and dairy-free meal that’s perfect for a quick, healthy supper. Zucchini noodles (zoodles) are tossed with a creamy lemon garlic hummus dressing, creating a delightful combination of flavors. This dish is not only dairy-free, but also gluten-free and vegan, making it a versatile option for many dietary preferences.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1/2 cup hummus (store-bought or homemade)
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish
• Cherry tomatoes, halved (optional)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a small bowl, whisk together the hummus, olive oil, lemon juice, garlic, salt, and pepper until smooth.
3. Heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just to warm them up.
4. Remove the skillet from the heat and toss the zoodles with the hummus dressing until well coated.
5. Garnish with fresh parsley and cherry tomatoes (if using).

Lemon Garlic Hummus Zoodles is a light and satisfying meal that’s quick to make and full of fresh flavors. The zucchini noodles provide a low-carb base, while the hummus dressing adds a creamy, tangy richness without any dairy. It’s an easy, nutritious option for anyone looking for a quick dinner or a snack. This dish is versatile and can be enjoyed on its own or paired with a side salad for a complete meal. Whether you’re following a gluten-free or vegan diet, this recipe is a perfect fit for many dietary needs.

Note: More recipes are coming soon