45+ Savor Friday Gluten-Free Meatless Recipes for Your Perfect Dinner

Fridays are often a time to unwind after a busy week, and what better way to celebrate the end of the workweek than with a delicious, meatless, and gluten-free meal?

Whether you’re following a gluten-free diet, a vegetarian lifestyle, or simply looking for a lighter, wholesome dinner, we’ve got you covered with a variety of exciting recipes.

From hearty casseroles to fresh salads, these 45+ Friday gluten-free meatless recipes are perfect for the whole family.

With vibrant flavors, nutritious ingredients, and minimal prep time, these dishes will make your Friday nights feel special without compromising on taste or health.

45+ Savor Friday Gluten-Free Meatless Recipes for Your Perfect Dinner

Cooking gluten-free and meatless on Fridays can be both easy and satisfying, and these 45+ recipes offer a wide range of options to suit every palate.

Whether you’re craving something warm and comforting like a vegetable curry or fresh and light like a quinoa salad, these dishes provide endless possibilities for nutritious and delicious meals.

So, say goodbye to the stress of meal planning and let these Friday-friendly recipes be the star of your weekend dinners.

You’ll discover new favorites that are not only gluten-free and meatless but also bursting with flavor and packed with wholesome ingredients.

Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a perfect gluten-free meatless meal, packed with protein, fiber, and a variety of vegetables. The combination of quinoa, black beans, corn, and spices creates a hearty filling, while the bell peppers provide a colorful and nutritious base. This dish is simple to prepare, making it a great option for a wholesome and satisfying Friday dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional, use vegan cheese for dairy-free)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the onion and garlic in a little oil until softened, about 3-4 minutes.
3. Add the cooked quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper to the pan. Stir to combine and heat through.
4. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25-30 minutes, or until the peppers are tender.
7. If using cheese, sprinkle on top of the stuffed peppers in the last 5 minutes of baking.
8. Garnish with fresh cilantro before serving.

These Quinoa Stuffed Bell Peppers are a wholesome, satisfying, and gluten-free dish that offers a delicious combination of flavors and textures. The quinoa filling provides a complete protein, while the bell peppers add a refreshing crunch. Perfect for a meatless Friday meal, they are easy to make, filling, and packed with nutrition. Serve them with a side salad or a light soup for a complete, balanced meal.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a rich and flavorful gluten-free meatless dish that combines protein-packed chickpeas with nutrient-rich spinach in a creamy, spiced tomato sauce. Perfect for a cozy Friday dinner, it is a one-pot wonder that is easy to prepare and full of bold flavors from cumin, coriander, turmeric, and garam masala. This curry pairs well with rice or gluten-free naan for a filling meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Add the garlic and ginger, and cook for another 2 minutes.
3. Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes to toast the spices.
4. Add the diced tomatoes and chickpeas to the pan, stirring to combine.
5. Pour in the coconut milk and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
6. Add the spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
7. Season with salt and pepper to taste.
8. Serve with rice or gluten-free naan, and garnish with fresh cilantro.

This Chickpea and Spinach Curry is an incredibly flavorful and satisfying gluten-free meatless dish that can be made in one pot for easy cleanup. The rich coconut milk and aromatic spices make this curry deeply comforting, while the chickpeas provide a hearty protein source, and the spinach adds a boost of vitamins and minerals. It’s the perfect way to enjoy a filling, nutritious, and meatless dinner on a Friday.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are an easy, quick, and delicious gluten-free meatless meal, bursting with bold flavors and textures. The roasted sweet potatoes add a touch of sweetness, while the black beans provide a satisfying protein base. Topped with fresh avocado, cilantro, and a zesty lime dressing, these tacos are both light and hearty, making them a great option for a Friday dinner that is both nutritious and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 gluten-free corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges (for serving)
• ½ cup Greek yogurt or vegan sour cream (optional)
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and tender.
4. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat.
5. Warm the corn tortillas on a dry skillet over medium heat for 1-2 minutes on each side.
6. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla. Top with black beans, avocado slices, cilantro, and a drizzle of lime juice.
7. Optionally, add a dollop of Greek yogurt or vegan sour cream.
8. Serve with lime wedges on the side.

These Sweet Potato and Black Bean Tacos are a simple yet delicious way to enjoy a gluten-free meatless dinner. The roasted sweet potatoes bring natural sweetness and depth, while the black beans contribute protein and fiber. With the added freshness of avocado and cilantro and the tangy lime dressing, these tacos are not only nutritious but bursting with flavor. They make for a quick and satisfying Friday meal that can be easily adapted to suit your preferences, whether you’re craving something light or a bit more indulgent.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light yet satisfying gluten-free meatless meal. Zucchini noodles, or “zoodles,” provide a fresh and low-carb base, while the homemade basil pesto offers a fragrant and creamy topping. This dish is both healthy and flavorful, making it perfect for a quick and easy Friday dinner. You can also add roasted vegetables or a sprinkle of parmesan (or vegan cheese) for extra flavor.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• ¼ cup olive oil
• ¼ cup nutritional yeast or parmesan cheese (optional)
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish, optional)

Instructions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer. Set aside.
2. To make the pesto, combine the basil, pine nuts, garlic, olive oil, and nutritional yeast (or parmesan) in a food processor. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
3. Heat a large pan over medium heat and sauté the zucchini noodles for about 3-4 minutes until they soften slightly but still retain a bite. Avoid overcooking to keep them firm.
4. Toss the cooked zucchini noodles with the pesto sauce until evenly coated.
5. Garnish with halved cherry tomatoes and extra parmesan or nutritional yeast if desired. Serve immediately.

Zucchini Noodles with Pesto is a fresh, gluten-free, and satisfying option for a Friday meal. The pesto adds a rich and creamy flavor that pairs perfectly with the crunchy yet tender zucchini noodles. This dish is versatile—feel free to add extra veggies or protein like roasted chickpeas or tofu. It’s quick to prepare and is a light yet filling choice for those looking for a meatless meal without compromising on flavor.

Cauliflower Fried Rice

Cauliflower Fried Rice is a flavorful and healthy gluten-free meatless alternative to traditional fried rice. By using cauliflower rice, this dish is low in carbs yet high in flavor and nutrition. The vibrant combination of vegetables and soy sauce gives this meal the classic fried rice taste, making it a perfect Friday night dinner for those craving a quick, gluten-free, and veggie-packed dish.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or 1 package cauliflower rice)
• 1 tablespoon sesame oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 cup peas (fresh or frozen)
• 2 eggs, lightly beaten (or tofu scramble for vegan)
• 3 tablespoons gluten-free soy sauce (or tamari)
• 2 green onions, sliced
• Salt and pepper, to taste

Instructions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor. Set aside.
2. Heat the sesame oil in a large pan or wok over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
3. Add the diced carrot and peas, and cook for another 5 minutes until the vegetables are tender.
4. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix everything together.
5. Add the cauliflower rice to the pan and stir to combine. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower rice softens and begins to brown slightly.
6. Pour in the soy sauce and season with salt and pepper to taste.
7. Garnish with sliced green onions and serve immediately.

Cauliflower Fried Rice is a fantastic gluten-free, meatless dish that’s both nutritious and flavorful. By swapping out traditional rice for cauliflower, this recipe offers a lighter, lower-carb alternative without compromising on taste. It’s quick to prepare and can easily be customized with your favorite vegetables or plant-based protein. Perfect for a Friday night meal, it’s a healthy option that still delivers all the comfort of a classic fried rice dish.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a vibrant and gluten-free meatless dish that features tender spaghetti squash strands tossed with fresh vegetables and a light olive oil and garlic sauce. This dish is both healthy and satisfying, offering a rich combination of flavors and textures. It’s a great option for a Friday dinner when you’re craving something filling yet light, and it’s easily adaptable to whatever vegetables you have on hand.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• Parmesan cheese (optional, use vegan cheese for dairy-free)

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 sprinkle with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
3. While the squash is roasting, heat olive oil in a large pan over medium heat. Add the zucchini, bell pepper, and cherry tomatoes, and sauté for 5-7 minutes until tender.
4. Add the garlic and dried oregano to the pan, cooking for an additional 1-2 minutes until fragrant.
5. Once the spaghetti squash is done, use a fork to shred the flesh into strands. Add the squash to the pan with the sautéed vegetables and toss everything together.
6. Stir in fresh basil, season with salt and pepper, and serve with a sprinkle of parmesan or vegan cheese.

Spaghetti Squash Primavera is a light yet satisfying gluten-free meatless dish full of fresh flavors and textures. The spaghetti squash provides a healthy, low-carb alternative to pasta, while the sautéed vegetables add color and nutrition. Topped with fresh basil and a sprinkle of cheese, this dish is the perfect way to enjoy a flavorful and nutritious Friday night dinner. It’s also highly customizable, so feel free to swap in your favorite seasonal veggies!

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a vibrant, gluten-free, meatless option that will make your Friday dinner both delicious and filling. The sweetness of roasted sweet potatoes pairs perfectly with the earthy black beans and fresh toppings, creating a delightful taco filling. With a simple combination of spices, these tacos offer a healthy, satisfying, and quick dinner option, perfect for anyone looking to enjoy a flavorful plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• 1 lime, cut into wedges
• Salsa or hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the sweet potatoes for 20-25 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. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side, or wrap them in a clean kitchen towel and microwave for 30 seconds.
5. To assemble the tacos, divide the roasted sweet potatoes and black beans between the tortillas. Top with slices of avocado, fresh cilantro, a squeeze of lime, and salsa or hot sauce if desired.
6. Serve immediately and enjoy!

These Sweet Potato and Black Bean Tacos are a vibrant, gluten-free, meatless meal that’s packed with flavor and nutrition. The roasted sweet potatoes provide a natural sweetness that complements the hearty black beans, while the fresh toppings like avocado and cilantro add brightness and texture. Quick to prepare and fully customizable, this taco recipe makes for an easy yet satisfying Friday dinner that’s perfect for any occasion.

Chickpea Salad with Lemon Tahini Dressing

Chickpea Salad with Lemon Tahini Dressing is a refreshing and hearty gluten-free, meatless dish that’s perfect for a light yet fulfilling Friday meal. The creamy tahini dressing, made with lemon and garlic, brings out the best in the protein-packed chickpeas, crunchy cucumber, and fresh herbs. This salad is a great choice when you want a meal that’s both nourishing and easy to make, offering a good balance of flavors with every bite.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 garlic clove, minced
• Salt and pepper, to taste
• Optional: Crumbled feta or vegan cheese for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, garlic, salt, and pepper until smooth.
3. Pour the tahini dressing over the chickpea mixture and toss to combine, ensuring the salad is evenly coated.
4. Optionally, top with crumbled feta or vegan cheese for added flavor.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate.

Chickpea Salad with Lemon Tahini Dressing is a light yet satisfying gluten-free, meatless dish that’s packed with protein and fresh vegetables. The creamy tahini dressing ties everything together with its rich yet zesty flavor, making each bite incredibly refreshing. This easy-to-make salad is perfect for a quick Friday dinner, and its simple ingredients are both nutritious and satisfying. It’s also a versatile dish—feel free to add extra veggies or protein sources to suit your taste.

Lentil and Vegetable Stew

Lentil and Vegetable Stew is a hearty and nutritious gluten-free, meatless dish that’s perfect for a cozy Friday night dinner. Packed with fiber-rich lentils, fresh vegetables, and aromatic herbs, this stew is not only filling but also bursting with flavor. The combination of warming spices and the richness of the lentils makes it a comforting dish, ideal for any weather. Plus, it’s easy to make and can be stored for leftovers.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add the garlic, zucchini, cumin, paprika, and turmeric, and sauté for another 2-3 minutes until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth, and bring to a boil.
4. Reduce the heat to low and let the stew simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Lentil and Vegetable Stew is a warm and hearty gluten-free meatless meal that’s perfect for a filling dinner. The lentils provide a great source of protein and fiber, while the variety of vegetables adds richness and nutrients. With its blend of spices, this stew is comforting and deeply satisfying, making it a fantastic choice for a cozy Friday evening. It also makes excellent leftovers, allowing the flavors to develop even further, ensuring you have a delicious meal for days to come.

Roasted Vegetable and Quinoa Bowl

Roasted Vegetable and Quinoa Bowl is a nutrient-packed gluten-free, meatless dish that’s perfect for a wholesome Friday dinner. The combination of roasted seasonal vegetables, protein-rich quinoa, and a light lemon-tahini dressing creates a balanced meal that’s both satisfying and nourishing. This bowl is not only colorful and full of flavor, but it also provides a good mix of vitamins, fiber, and plant-based protein.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 small sweet potato, peeled and diced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, sliced
• Salt and pepper, to taste
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a small bowl, whisk together olive oil, lemon juice, tahini, garlic, salt, and pepper to create the dressing.
5. To assemble, divide the quinoa between bowls, top with the roasted vegetables, and drizzle with the lemon-tahini dressing.
6. Garnish with fresh parsley and serve.

Roasted Vegetable and Quinoa Bowl is a colorful, gluten-free meatless meal that’s perfect for any Friday dinner. The roasted vegetables bring out rich, sweet flavors that pair wonderfully with the nutty quinoa. The tahini dressing adds creaminess and a citrusy tang, bringing everything together. This dish is filling, nutritious, and easily customizable with whatever vegetables are in season or available, making it a versatile and satisfying option for a meatless meal.

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto is a creamy, comforting gluten-free meatless dish that’s rich in flavor and texture. The combination of earthy mushrooms, tender spinach, and creamy arborio rice makes for a luxurious meal that’s perfect for a cozy Friday dinner. This risotto is easy to make, and the flavors develop as it cooks, making it a crowd-pleasing choice for any plant-based eater.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (cremini, button, or your favorite variety)
• 1 cup arborio rice
• 4 cups vegetable broth (low-sodium)
• 1 cup fresh spinach, chopped
• ½ cup white wine (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the sliced mushrooms to the pan and cook for another 5-7 minutes until they release their moisture and start to brown.
3. Stir in the arborio rice, allowing it to toast for about 2 minutes, until slightly translucent.
4. If using, pour in the white wine and cook for 1-2 minutes until absorbed by the rice.
5. Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Mushroom and Spinach Risotto is the epitome of comfort food that’s gluten-free and meatless. The combination of creamy arborio rice, savory mushrooms, and vibrant spinach makes this dish rich in flavor and satisfying. The gradual addition of vegetable broth creates a creamy texture that’s both luxurious and comforting. Perfect for a cozy Friday night meal, this risotto can be customized by adding other vegetables or herbs of your choice, making it an adaptable and delicious dish.

Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers offer a healthy and flavorful gluten-free, meatless meal that’s perfect for a satisfying Friday dinner. These peppers are filled with a mixture of quinoa, feta cheese, olives, and fresh vegetables, making them a delicious and colorful option. The Mediterranean-inspired flavors, including oregano and lemon, bring a burst of freshness and richness, making these stuffed peppers a wonderful plant-based alternative to traditional stuffed dishes.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 zucchini, diced
• ½ cup kalamata olives, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• ½ cup crumbled feta cheese (optional for vegan version)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions. Once cooked, set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and zucchini, and sauté for 5-7 minutes until softened.
4. Add the cooked quinoa, chopped olives, cherry tomatoes, oregano, and lemon juice to the pan. Stir well to combine and cook for another 3-4 minutes. Season with salt and pepper.
5. Stuff the bell peppers with the quinoa mixture, pressing down lightly to pack the filling.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
7. If using feta cheese, sprinkle it on top of the stuffed peppers during the last 5 minutes of baking.
8. Serve immediately, garnished with extra herbs if desired.

Mediterranean Stuffed Peppers are a delicious and satisfying gluten-free meatless meal that brings together fresh vegetables, quinoa, and bold Mediterranean flavors. The quinoa filling is packed with nutrients, while the combination of feta, olives, and tomatoes adds richness and tang. These stuffed peppers are not only healthy but also visually appealing, making them a great option for a hearty yet light Friday dinner. You can easily adjust the filling to suit your preferences, making them a versatile and flavorful choice for any occasion.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, gluten-free, and meatless twist on the classic pasta primavera. Roasted spaghetti squash takes the place of pasta, offering a low-carb alternative that’s still satisfying and full of texture. With a medley of fresh vegetables like bell peppers, zucchini, and cherry tomatoes, this dish is both colorful and full of vibrant flavors. A drizzle of olive oil and a sprinkle of fresh herbs round off the meal, making it a perfect Friday night dish that’s both healthy and delicious.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 red 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 or parsley, chopped (for garnish)
• Grated Parmesan (optional for vegan version)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon 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.
3. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the bell pepper, zucchini, and cherry tomatoes, and sauté for 5-7 minutes until softened.
4. Add the garlic and oregano, cooking for an additional 2 minutes until fragrant.
5. Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash strands with the sautéed vegetables, and season with salt and pepper to taste.
7. Serve garnished with fresh basil or parsley and grated Parmesan, if desired.

Spaghetti Squash Primavera offers a fresh and light gluten-free, meatless meal perfect for any Friday dinner. The roasted spaghetti squash provides a unique, satisfying base that mimics pasta without the gluten. The colorful vegetables and aromatic herbs bring layers of flavor, while the simple olive oil dressing enhances the dish’s natural freshness. It’s a versatile recipe, allowing you to swap in different vegetables based on what’s in season, and it’s a great way to enjoy a lighter version of a classic pasta dish.

Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry is a rich and flavorful gluten-free, meatless dish that’s both comforting and nourishing. The curry’s creamy texture comes from coconut milk, while the cauliflower and chickpeas provide a hearty and satisfying base. With the warmth of turmeric, cumin, and garam masala, this dish is bursting with flavor and perfect for a cozy Friday dinner. Serve it with rice or gluten-free naan for a complete meal that’s both filling and full of depth.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Rice or gluten-free naan (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, ginger, turmeric, cumin, and garam masala, and cook for another 1-2 minutes until fragrant.
3. Add the cauliflower florets and chickpeas, stirring to coat them with the spices.
4. Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
5. Reduce the heat to low and let the curry simmer for 20-25 minutes, until the cauliflower is tender and the flavors have melded.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
7. Serve with rice or gluten-free naan for a complete meal.

Cauliflower and Chickpea Curry is a comforting, gluten-free meatless dish full of bold, aromatic spices. The creamy coconut milk brings richness to the curry, while the cauliflower and chickpeas provide a hearty texture. This dish is perfect for a cozy Friday dinner when you crave something warming and flavorful. It’s an easy, one-pot meal that’s packed with nutrients, and it pairs wonderfully with rice or naan for a complete, satisfying meal.

Avocado and Black Bean Quesadillas

Avocado and Black Bean Quesadillas are a simple, quick, and delicious gluten-free meatless meal that’s perfect for a Friday dinner. The creamy avocado pairs wonderfully with the earthy black beans, creating a satisfying filling that’s both nutritious and flavorful. With the addition of cheese (or dairy-free alternatives), these quesadillas are crispy on the outside and wonderfully gooey on the inside. They’re perfect for a casual meal or to serve alongside a light salad or salsa.

Ingredients:

• 4 gluten-free tortillas
• 1 can black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)
• 1 small red onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Olive oil (for cooking)

Instructions:

1. In a small bowl, mash the avocado and season with salt and pepper.
2. In another bowl, mix the black beans, red onion, cumin, chili powder, and a pinch of salt and pepper.
3. Heat a skillet over medium heat and lightly brush with olive oil.
4. Place a tortilla in the skillet and spread half of the mashed avocado on one side of the tortilla. Add half of the black bean mixture and top with cheese.
5. Fold the tortilla in half and cook for 2-3 minutes per side, or until golden brown and crispy.
6. Remove from the skillet and repeat with the second tortilla.
7. Slice into wedges and serve immediately.

Avocado and Black Bean Quesadillas are an easy, gluten-free meatless meal that’s both satisfying and delicious. The creamy avocado and hearty black beans make a flavorful filling that’s enhanced by the warm spices and melted cheese. These quesadillas are a fantastic option for a quick Friday dinner when you want something comforting but not time-consuming. You can also customize them by adding other vegetables or your favorite toppings, making them a versatile and tasty choice for any night of the week.

Note: More recipes are coming soon!