50+ Delicious Friday Dairy-Free Family Recipes to Try This Week

Fridays are the perfect opportunity to wind down after a busy week, spend quality time with your family, and enjoy a delicious meal together.

But if you’re living dairy-free or looking for more plant-based options, the idea of planning a family-friendly dinner can feel a bit daunting.

That’s why we’ve gathered over 50 incredible dairy-free recipes that are perfect for your Friday family dinners.

From hearty mains to tasty sides and indulgent desserts, these recipes will ensure your family enjoys every bite without the need for dairy.

Whether you’re looking for comfort food, fresh flavors, or something new, there’s something on this list for everyone, no matter your taste preferences.

So, gather your family and get ready for a Friday feast that’s not only delicious but also nourishing!

50+ Delicious Friday Dairy-Free Family Recipes to Try This Week

Dairy-free doesn’t mean flavorless or difficult—these 50+ Friday dairy-free family recipes prove that delicious, satisfying meals can be both simple and free from dairy.

From savory main dishes to flavorful sides and sweet desserts, these recipes will become go-to favorites for your Friday night dinners.

Whether you’re cooking for picky eaters or trying to introduce more plant-based meals into your weekly rotation, these recipes are designed to make your Friday evenings easier, tastier, and more enjoyable.

So next Friday, skip the dairy and embrace these wholesome, family-friendly meals that everyone will love. Enjoy!

Dairy-Free Veggie-Packed Spaghetti Bolognese

This dairy-free veggie-packed spaghetti Bolognese is a hearty and nutritious twist on the classic Italian dish. Loaded with vegetables like carrots, zucchini, and bell peppers, this recipe offers a satisfying, healthy meal that’s perfect for a Friday night family dinner. The rich, tomato-based sauce is infused with Italian herbs and finished with a drizzle of olive oil, making it flavorful and comforting without any dairy.

Ingredients:

• 1 lb ground turkey or plant-based meat substitute
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, grated
• 1 zucchini, grated
• 1 red bell pepper, finely chopped
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for sautéing
• 12 oz spaghetti (gluten-free if desired)
• Fresh basil or parsley (for garnish)

Instructions:

1. Heat a tablespoon of olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3 minutes.
2. Add the ground turkey or plant-based meat, breaking it apart with a spoon. Cook until browned.
3. Stir in the grated carrot, zucchini, and bell pepper, and cook for another 5 minutes until softened.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20-30 minutes, allowing the flavors to meld.
5. Meanwhile, cook the spaghetti according to the package directions. Drain and set aside.
6. Serve the veggie-packed bolognese sauce over the cooked spaghetti and garnish with fresh basil or parsley.

This dairy-free veggie-packed spaghetti Bolognese is an excellent choice for families looking for a comforting and healthy meal. The variety of vegetables not only boosts the nutritional content but also provides a natural sweetness and texture that balance the rich, savory sauce. It’s an easy-to-make recipe that appeals to both adults and kids alike, offering a satisfying, guilt-free twist on a traditional favorite.

Dairy-Free Chickpea and Spinach Curry

This dairy-free chickpea and spinach curry is a flavorful and easy-to-make meal that’s perfect for a Friday night. The creamy sauce is made without any dairy, relying instead on coconut milk for its rich texture. Packed with protein from the chickpeas and vitamins from the spinach, this curry is both nutritious and delicious. Serve it with steamed rice for a complete, satisfying dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice (for serving)

Instructions:

1. Heat the olive oil in a large skillet or pot over medium heat. Add the onion 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, and turmeric, cooking for 1 minute to release their flavors.
4. Add the chickpeas, coconut milk, and diced tomatoes to the skillet. Stir well to combine, and bring the mixture to a simmer. Cook for 10 minutes, allowing the sauce to thicken slightly.
5. Add the spinach and cook for an additional 5 minutes, until wilted. Season with salt and pepper to taste.
6. Serve the curry over a bed of steamed rice and garnish with fresh cilantro.

This dairy-free chickpea and spinach curry is a wonderful Friday dinner option for families looking to enjoy a warm and comforting meal. The coconut milk adds a silky, creamy texture that pairs perfectly with the rich, earthy spices. Packed with protein and greens, this dish is not only satisfying but also nourishing. It’s quick, easy, and a perfect way to wind down the week with a flavorful, dairy-free dinner.

Dairy-Free BBQ Jackfruit Tacos

Dairy-free BBQ jackfruit tacos are a fun, plant-based take on taco night. Jackfruit, with its meaty texture, is the perfect substitute for pulled pork in this delicious recipe. Tossed in smoky, tangy barbecue sauce and served on soft corn tortillas, these tacos are a hit with both adults and kids. Top them with fresh slaw and a squeeze of lime for a complete, satisfying meal that’s perfect for a casual Friday evening.

Ingredients:

• 2 cans (20 oz) young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 cup BBQ sauce (dairy-free)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 8 small corn tortillas
• 2 cups shredded cabbage (for slaw)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2. Add the shredded jackfruit to the skillet and cook for 8-10 minutes, stirring occasionally, until the jackfruit begins to brown and caramelize slightly.
3. Stir in the BBQ sauce, apple cider vinegar, smoked paprika, and cumin. Cook for another 5 minutes, allowing the sauce to thicken and coat the jackfruit.
4. While the jackfruit cooks, prepare the slaw by tossing the shredded cabbage with chopped cilantro and a pinch of salt.
5. Warm the corn tortillas in a dry skillet or microwave for a few seconds. Fill each tortilla with the BBQ jackfruit mixture and top with a generous amount of slaw.
6. Serve the tacos with lime wedges on the side.

Dairy-free BBQ jackfruit tacos offer a tasty, plant-based alternative to traditional pulled pork tacos. The jackfruit absorbs the smoky, tangy barbecue sauce beautifully, providing a satisfying and hearty filling. Paired with the crunchy, fresh slaw, these tacos make for a vibrant and fun family meal. Whether you’re a seasoned vegan or simply looking for a delicious dairy-free dinner, these tacos are sure to be a crowd-pleaser.

Dairy-Free Sweet Potato and Black Bean Chili

This hearty dairy-free sweet potato and black bean chili is a perfect option for a cozy Friday night dinner. Packed with protein-rich black beans and nutrient-dense sweet potatoes, it’s a filling and comforting dish that’s also full of flavor. The combination of warming spices, like cumin and chili powder, and the natural sweetness of the sweet potatoes creates a balanced, satisfying chili that’s sure to please the whole family. Serve it with a side of cornbread for the ultimate comfort meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potato to the pot and cook for 5-7 minutes, stirring occasionally.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1 minute to release the flavors.
4. Add the black beans, diced tomatoes (with juice), and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Season with salt and pepper to taste.
6. Serve the chili in bowls, garnished with fresh cilantro and a squeeze of lime juice.

This dairy-free sweet potato and black bean chili is a wholesome, filling meal that’s perfect for a Friday family dinner. The sweet potatoes add a natural sweetness that balances the savory spices, while the black beans offer a hearty protein boost. The combination of flavors creates a comforting, nutritious dish that everyone can enjoy. This chili is also great for meal prep and can be easily made ahead, making it a fantastic option for busy weeks.

Dairy-Free Lemon Herb Grilled Chicken Skewers

Dairy-free lemon herb grilled chicken skewers are a simple yet flavorful dish that is perfect for a Friday family dinner. Marinated in a bright, zesty lemon and herb mixture, these skewers are grilled to perfection and make a great addition to any summer or warm-weather meal. Paired with a side of rice or a light salad, these skewers offer a healthy and satisfying option for those who are avoiding dairy but don’t want to sacrifice flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper to taste
• Wooden or metal skewers (soaked if wooden)

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper.
2. Add the chicken cubes to the marinade, making sure they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
3. Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto the skewers.
4. Grill the skewers for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
5. Serve the grilled chicken skewers with your favorite side dish, such as rice, quinoa, or a fresh salad.

These dairy-free lemon herb grilled chicken skewers are a delicious and easy way to enjoy a flavorful meal without any dairy. The bright and zesty marinade infuses the chicken with refreshing lemon and aromatic herbs, creating a dish that is both light and savory. Whether you serve it with a side of grains or a simple salad, this dish is perfect for a fun family dinner on a Friday night, and it’s easy enough for busy nights when you need a quick and healthy meal.

Dairy-Free Veggie Tofu Stir-Fry

This dairy-free veggie tofu stir-fry is a quick, vibrant, and healthy meal that can be made in under 30 minutes. It combines crispy tofu, colorful vegetables, and a savory stir-fry sauce that’s completely dairy-free, making it the ideal Friday night dinner. The tofu provides plant-based protein, while the veggies add a refreshing crunch and vitamins. Serve this stir-fry with steamed rice or noodles for a balanced, satisfying meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. In a small bowl, toss the tofu cubes with 1 tablespoon of soy sauce. Let it marinate for 10 minutes.
2. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
4. Add the zucchini and broccoli to the skillet and cook for an additional 4-5 minutes, until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the remaining soy sauce, rice vinegar, and maple syrup. Add the tofu back into the skillet, pour the sauce over everything, and toss to coat.
6. Serve the stir-fry over rice or noodles and garnish with sesame seeds, if desired.

This dairy-free veggie tofu stir-fry is a delicious and versatile meal that’s perfect for a Friday night. The crispy tofu combined with the colorful, crunchy vegetables creates a satisfying texture and flavor. The tangy stir-fry sauce ties everything together beautifully without any dairy, making it a great option for those with dietary restrictions. It’s also quick to prepare, making it an ideal choice for busy nights when you want a healthy, flavorful meal that the whole family will love.

Dairy-Free Coconut Curry Vegetable Soup

This creamy dairy-free coconut curry vegetable soup is a comforting and flavorful dish that’s perfect for a cozy Friday night dinner. With a rich coconut milk base and a medley of fresh vegetables, the soup is infused with aromatic curry spices that give it a warm, aromatic kick. The combination of vegetables like carrots, bell peppers, and sweet potatoes makes it hearty and nourishing. This easy-to-make soup is not only vegan and gluten-free, but also a great way to get your daily servings of vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 large carrot, peeled and diced
• 1 red bell pepper, chopped
• 1 sweet potato, peeled and cubed
• 1 (14 oz) can coconut milk
• 3 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the garlic and grated ginger to the pot, and cook for an additional 1 minute until fragrant.
3. Add the chopped carrots, bell pepper, and sweet potato to the pot, stirring to combine.
4. Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to bring out the flavors.
5. Pour in the coconut milk and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

This dairy-free coconut curry vegetable soup is the perfect meal for a comforting Friday night dinner. The creamy coconut milk blends beautifully with the curry spices, creating a rich, flavorful base that complements the sweetness of the vegetables. The soup is both satisfying and light, making it a great choice for those seeking a nourishing meal without any dairy. The cilantro and lime add a refreshing touch, making every spoonful a delight. This dish is easy to prepare and is sure to become a family favorite.

Dairy-Free Avocado Chickpea Salad

This dairy-free avocado chickpea salad is a refreshing and nutritious meal that is perfect for a light yet satisfying Friday dinner. Packed with creamy avocado, protein-rich chickpeas, and crisp vegetables, it’s a flavorful dish that requires minimal effort to prepare. The tangy lemon dressing adds the perfect finishing touch, making this salad a balanced, filling, and delicious option that’s both vegan and gluten-free.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cucumber, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, smoked paprika (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately as a main dish or a side salad.

This dairy-free avocado chickpea salad is the perfect blend of creamy, crunchy, and tangy flavors. The avocado adds richness, while the chickpeas provide plant-based protein, making it both filling and satisfying. The fresh vegetables and zesty lemon dressing keep the salad light and refreshing, perfect for a quick Friday meal. Whether served on its own or alongside a protein, this salad is not only easy to prepare but also packed with nutrients, making it a great choice for a healthy, dairy-free dinner.

Dairy-Free Baked Falafel with Tahini Sauce

These crispy, dairy-free baked falafel balls are full of flavor and perfect for a Friday family dinner. Made from chickpeas, herbs, and spices, these falafels are packed with protein and fiber, while the tahini sauce adds a creamy, nutty element to each bite. This dish is great for those who love Mediterranean flavors and want a healthy, dairy-free option. Whether served in pita bread or as a salad topping, these falafels make a tasty, satisfying meal.

Ingredients for Falafel:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp flour (chickpea or all-purpose flour)
• 1 tbsp olive oil
• Juice of 1 lemon

Ingredients for Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (more if needed)
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. Add the flour and lemon juice to the food processor and pulse again until the mixture holds together when pressed.
4. Form the mixture into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Drizzle the falafel with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crispy.
6. While the falafel are baking, prepare the tahini sauce by whisking together the tahini, lemon juice, water, garlic, and salt until smooth. Add more water if needed to reach your desired consistency.
7. Serve the baked falafel with tahini sauce, in pita bread, or over a salad.

These dairy-free baked falafel with tahini sauce are a delicious, wholesome meal that’s full of vibrant flavors. The chickpeas provide a satisfying base, while the herbs and spices create a tasty, aromatic bite. Baking the falafel instead of frying makes them a healthier alternative, while the creamy tahini sauce brings everything together. Perfect for a casual Friday dinner, this dish is easy to make, packed with nutrients, and guaranteed to be a hit with the whole family.

Dairy-Free Sweet Potato and Black Bean Tacos

These dairy-free sweet potato and black bean tacos are a flavorful and satisfying option for a meatless Friday meal. The sweetness of roasted sweet potatoes pairs beautifully with the earthy black beans and the crunch of fresh toppings like cabbage and avocado. The smoky spice mix brings it all together, making each bite a delicious combination of textures and flavors. These tacos are also gluten-free and packed with nutrients, offering a quick and easy dinner for the whole family.

Ingredients:

• 2 medium sweet potatoes, peeled 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
• 8 small corn tortillas
• 1/2 cup shredded purple cabbage
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and slightly crispy.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat for 5-7 minutes until heated through.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. To assemble the tacos, divide the roasted sweet potatoes and black beans evenly among the tortillas. Top with shredded cabbage, avocado slices, cilantro, and a squeeze of lime juice. Add hot sauce for extra heat, if desired.
6. Serve immediately.

These dairy-free sweet potato and black bean tacos are the perfect combination of sweet, savory, and spicy flavors. The roasted sweet potatoes add a delicious caramelized sweetness that contrasts wonderfully with the richness of the black beans. The fresh toppings add texture and balance, making these tacos a crowd-pleasing and nutritious option for any family dinner. These tacos are also incredibly versatile, so feel free to switch up the toppings based on what you have on hand. A perfect meal for a casual Friday night!

Dairy-Free Lemon Garlic Pasta with Roasted Vegetables

This dairy-free lemon garlic pasta with roasted vegetables is a light yet flavorful dish that’s perfect for a Friday family dinner. The tangy lemon, aromatic garlic, and olive oil create a bright, zesty sauce that coats the pasta beautifully. Paired with roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this dish is both filling and refreshing. It’s quick, easy to make, and a great way to enjoy a healthy, dairy-free meal without sacrificing taste.

Ingredients:

• 8 oz pasta (gluten-free or regular)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup fresh basil, chopped
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
5. Add the cooked pasta to the skillet, along with the lemon juice and zest. Toss to coat the pasta evenly with the lemon and garlic oil.
6. Add the roasted vegetables to the skillet and toss gently to combine.
7. Garnish with fresh basil and nutritional yeast, if using. Serve immediately.

This dairy-free lemon garlic pasta with roasted vegetables is a light yet satisfying dish that’s full of fresh flavors. The lemon and garlic sauce adds brightness, while the roasted vegetables bring a caramelized richness that complements the pasta perfectly. The nutritional yeast provides a subtle cheesy flavor, making it a great vegan alternative for those who miss the creaminess of dairy. This recipe is quick to prepare, making it an ideal choice for a busy Friday dinner, and it’s sure to be enjoyed by everyone at the table.

Dairy-Free Chickpea and Spinach Curry

This dairy-free chickpea and spinach curry is a hearty and flavorful dish that’s perfect for a cozy Friday dinner. The chickpeas provide a protein-packed base, while the spinach adds a healthy dose of vitamins. The curry sauce is rich and creamy thanks to coconut milk, while the blend of spices like turmeric, cumin, and coriander adds depth and warmth to the dish. This recipe is simple to make, yet full of flavor, making it a perfect go-to weeknight meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add the garlic and ginger, and sauté for another minute until fragrant.
3. Stir in the chickpeas, coconut milk, vegetable broth, turmeric, cumin, coriander, cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
4. Add the spinach and stir until wilted, about 3-4 minutes.
5. Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
6. Serve the curry over rice or with naan, garnished with fresh cilantro.

This dairy-free chickpea and spinach curry is a comforting and flavorful dish that’s perfect for a cozy family dinner. The combination of creamy coconut milk and fragrant spices creates a rich, satisfying curry that’s not too heavy. The spinach adds a burst of color and nutrients, while the chickpeas provide a hearty base. This curry is both filling and healthy, making it a great option for a plant-based dinner. It’s easy to make, and the leftovers taste even better the next day!

Dairy-Free BBQ Jackfruit Sandwiches

These dairy-free BBQ jackfruit sandwiches are a deliciously hearty and satisfying plant-based alternative to pulled pork sandwiches. The jackfruit, with its unique texture, absorbs the tangy, smoky flavors of BBQ sauce, making it the perfect filling for a sandwich. Paired with a crunchy slaw and served on a soft bun, this dish is sure to satisfy your cravings for something savory and comforting. It’s also a great way to introduce more plant-based meals into your family’s diet while keeping things fun and flavorful.

Ingredients:

• 2 cans (14 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (check for dairy-free)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 4 whole grain or gluten-free sandwich buns
• 1 cup shredded cabbage
• 1 carrot, shredded
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the shredded jackfruit, smoked paprika, cumin, salt, and pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the jackfruit begins to caramelize and slightly crisp at the edges.
3. Pour in the BBQ sauce and stir to coat the jackfruit evenly. Reduce the heat and let it simmer for another 5-7 minutes, allowing the flavors to meld together.
4. While the jackfruit is cooking, make the slaw by combining the shredded cabbage, carrot, apple cider vinegar, and maple syrup in a bowl. Toss to combine.
5. Toast the sandwich buns and pile the BBQ jackfruit onto the bottom half of each bun. Top with the slaw and place the top half of the bun on.
6. Serve immediately.

These dairy-free BBQ jackfruit sandwiches are a great way to enjoy a meatless but satisfying meal. The jackfruit mimics the texture of pulled pork, soaking up the BBQ sauce and delivering a smoky, tangy flavor in every bite. The crunchy slaw adds a refreshing contrast, making this sandwich a perfect balance of flavors and textures. These sandwiches are not only delicious but also customizable, allowing you to adjust the level of spiciness or add extra toppings like pickles for more crunch. This dish is sure to become a favorite for both plant-based eaters and meat lovers alike.

Dairy-Free Coconut Lentil Soup

This dairy-free coconut lentil soup is a warm, comforting dish packed with plant-based protein and flavor. The creamy coconut milk brings richness to the hearty lentils, while spices like cumin, coriander, and turmeric provide depth and warmth. This soup is not only dairy-free but also vegan and gluten-free, making it an excellent choice for various dietary preferences. It’s simple to make, yet incredibly satisfying, and perfect for a cozy Friday meal with the family.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 1/2 cups dried lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
2. Add the minced garlic, cumin, coriander, and turmeric to the pot. Stir to coat the vegetables with the spices and cook for another 2 minutes, until fragrant.
3. Add the lentils, coconut milk, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 30-40 minutes, or until the lentils are tender.
4. Stir in the fresh lemon juice and adjust seasoning with more salt and pepper if necessary.
5. Serve hot, garnished with fresh cilantro.

This dairy-free coconut lentil soup is the ultimate comfort food, offering a rich and creamy texture without the use of dairy. The lentils provide a hearty base, while the coconut milk adds creaminess and a subtle sweetness that complements the spices beautifully. The combination of cumin, coriander, and turmeric creates a fragrant, warming soup that is perfect for chilly days. The addition of fresh lemon juice at the end brightens the entire dish, giving it a refreshing finish. It’s an easy, filling, and nourishing meal that’s great for a family dinner and will surely be a crowd-pleaser.

Dairy-Free Veggie Stir-Fry with Tofu

This dairy-free veggie stir-fry with tofu is a quick and healthy dinner that’s packed with vibrant vegetables, protein-rich tofu, and a savory sauce that ties everything together. The tofu is pan-fried to crispy perfection, while the veggies retain their crunch, making this dish a great balance of textures. The flavorful stir-fry sauce is made with soy sauce, sesame oil, and a touch of maple syrup, giving it the perfect mix of salty, sweet, and umami. This stir-fry is customizable, so you can swap in your favorite veggies for a dish that suits your tastes.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced thin
• 1 cup broccoli florets
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Cut the pressed tofu into small cubes. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté for 5-7 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, garlic powder, and ginger powder.
4. Add the tofu back to the skillet with the vegetables. Pour the sauce over the top and stir to coat everything evenly.
5. Cook for another 2-3 minutes until everything is heated through.
6. Serve the stir-fry topped with sesame seeds and fresh cilantro.

This dairy-free veggie stir-fry with tofu is a perfect weeknight dinner that’s both delicious and nutritious. The crispy tofu adds protein and texture, while the colorful vegetables provide vitamins and crunch. The savory stir-fry sauce ties everything together with its combination of salty, sweet, and tangy flavors. This dish is incredibly versatile and can be customized with your favorite vegetables or sauces, making it an excellent option for busy families looking for a quick, healthy, and flavorful meal. Plus, it’s vegan and gluten-free, ensuring it’s accessible for various dietary needs.

Note: More recipes are coming soon!