50+ Delicious Friday Gluten-Free Vegetarian Recipes to End Your Week Right

Friday nights are the perfect time to unwind and indulge in a delicious meal after a busy week.

If you’re seeking a gluten-free vegetarian dinner that’s both satisfying and easy to prepare, look no further!

Whether you’re following a gluten-free diet or simply looking for a lighter, plant-based meal, these 50+ Friday gluten-free vegetarian recipes are here to help you end your week on a high note.

From fresh salads and hearty pasta dishes to creative grain bowls and flavorful tacos, this collection of recipes offers a wide range of flavors to please any palate.

Best of all, these recipes are simple to make, nutritious, and bursting with fresh ingredients.

So, get ready to explore a variety of delectable dishes that will not only keep you feeling good but also make your Fridays exciting and delicious!

50+ Delicious Friday Gluten-Free Vegetarian Recipes to End Your Week Right

Finding the perfect meal for a gluten-free vegetarian Friday dinner doesn’t have to be difficult.

With over 50 incredible recipes, there’s a dish for every taste and occasion.

From comforting soups and stews to vibrant bowls and wraps, the variety of flavors and ingredients in these recipes will inspire your next meal plan.

Each dish is packed with wholesome vegetables, grains, legumes, and plant-based proteins, ensuring that your meal is both nourishing and full of flavor.

Whether you’re a seasoned vegetarian or just exploring new ways to enjoy plant-based meals, these recipes will make your Friday evenings easy, stress-free, and delicious.

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is a wholesome and hearty dish, perfect for a Friday evening meal. The combination of roasted vegetables, protein-packed quinoa, and a zesty lemon-tahini dressing makes this dish both filling and nutritious. It’s not only gluten-free but also vegetarian, making it an ideal option for those seeking a lighter yet satisfying dinner. The sweetness of the roasted vegetables complements the nutty quinoa and the creamy dressing, creating a delightful balance of flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 small sweet potato, peeled and diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional for vegetarians)

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste
• Water to thin out the dressing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the chopped zucchini, red bell pepper, sweet potato, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized.
4. Meanwhile, bring the water or vegetable broth to a boil in a saucepan. Add the quinoa, reduce the heat, and cover. Cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff with a fork.
5. For the dressing, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to achieve a smooth, pourable consistency.
6. To assemble, combine the roasted vegetables and quinoa in a large bowl. Drizzle with the dressing and toss to coat. Garnish with fresh parsley and optional feta cheese.

This Roasted Vegetable Quinoa Salad is a perfect gluten-free, vegetarian dish for a Friday meal. It offers a beautiful combination of textures and flavors, from the crispy roasted vegetables to the fluffy quinoa. The creamy tahini dressing adds a deliciously tangy finish to the dish. Not only is it satisfying and nutritious, but it can also be served as a side or main dish. Enjoy this vibrant and healthful meal as a great way to end your week on a light but fulfilling note.

Chickpea and Spinach Stuffed Sweet Potatoes

Chickpea and Spinach Stuffed Sweet Potatoes are a warm, comforting dish that’s both gluten-free and vegetarian. The naturally sweet and creamy sweet potatoes are stuffed with a savory mixture of chickpeas, spinach, and spices, offering a balanced and flavorful meal. This dish is rich in protein, fiber, and nutrients, making it an ideal choice for a nourishing Friday dinner. Whether you’re hosting guests or enjoying a quiet meal at home, this recipe is easy to prepare and always a hit.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Greek yogurt (optional for garnish)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes, or until they are tender and easily pierced with a fork.
3. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
4. Add the chickpeas to the skillet along with the cumin, paprika, turmeric, salt, and pepper. Stir to coat the chickpeas with the spices and cook for another 5 minutes, allowing them to warm through.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
6. Once the sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork. Spoon the chickpea and spinach mixture into the center of each sweet potato.
7. Optionally, top with a dollop of Greek yogurt and fresh cilantro for garnish.

These Chickpea and Spinach Stuffed Sweet Potatoes offer a hearty and satisfying gluten-free vegetarian meal that’s perfect for a Friday evening. The combination of creamy sweet potatoes with the savory chickpea-spinach filling creates a wonderful contrast of flavors and textures. This dish is not only rich in nutrients but also incredibly versatile—add your favorite toppings or adjust the spices to suit your taste. It’s a great way to enjoy a wholesome meal without compromising on flavor or satisfaction.

Gluten-Free Vegetarian Frittata with Asparagus and Mushrooms

This Gluten-Free Vegetarian Frittata with Asparagus and Mushrooms is a light yet hearty dish, making it an excellent choice for a Friday meal. Packed with protein from eggs and an array of fresh vegetables, this frittata is both satisfying and nutrient-dense. The earthy flavor of mushrooms and the crisp, tender asparagus come together beautifully, making this frittata a crowd-pleaser. Easy to prepare and perfect for brunch, dinner, or even a savory breakfast, this recipe is versatile and will quickly become a go-to favorite.

Ingredients:

• 8 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional for vegetarians)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the sliced onion and cook for 5 minutes until softened.
3. Add the sliced mushrooms and asparagus to the skillet, cooking for about 7-8 minutes until the vegetables are tender.
4. In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined.
5. Pour the egg mixture into the skillet, ensuring the vegetables are evenly distributed. If using Parmesan cheese, sprinkle it on top.
6. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.

This Gluten-Free Vegetarian Frittata with Asparagus and Mushrooms is a simple yet flavorful dish that can be enjoyed any time of the day. With a combination of fresh vegetables and fluffy eggs, it offers a satisfying and nutritious meal. The frittata is customizable, allowing you to swap in different vegetables or add cheese according to your preferences. This recipe is a fantastic choice for a quick and easy Friday dinner, and it also works wonderfully for meal prep throughout the week. Serve it with a side salad or some roasted potatoes for a complete meal.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a vibrant, gluten-free vegetarian dish that combines fresh vegetables, creamy feta, and protein-rich chickpeas. Tossed in a light olive oil and lemon dressing, it’s full of bold flavors and textures that come together in a refreshing, easy-to-make salad. Packed with fiber, vitamins, and healthy fats, this salad is a fantastic option for a light Friday dinner or a side dish. Its versatility allows for customization—add olives, cucumbers, or other favorite Mediterranean ingredients to make it your own.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled (optional for vegetarians)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine, ensuring everything is evenly coated.
4. Garnish with fresh parsley before serving.

This Mediterranean Chickpea Salad is a refreshing and light gluten-free vegetarian dish that will brighten up any Friday meal. The combination of chickpeas, vegetables, and feta provides a satisfying mix of textures, while the lemony dressing adds a tangy finish. It’s perfect as a standalone meal or paired with grilled bread or roasted vegetables for a more filling dish. The best part is its versatility—you can easily add or swap ingredients to suit your taste, making it a go-to recipe for a healthy and easy meal.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a simple, gluten-free vegetarian meal bursting with flavor. Roasted sweet potatoes, seasoned with chili powder and cumin, are paired with protein-packed black beans for a hearty filling. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are a perfect Friday night meal. This recipe is not only quick to prepare but also easily customizable. Add some salsa, cheese, or your favorite toppings to make them uniquely yours.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas (gluten-free)
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warm.
4. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds.
5. To assemble the tacos, place a few spoonfuls of black beans on each tortilla, followed by roasted sweet potatoes. Top with slices of avocado, fresh cilantro, and a squeeze of lime juice.

Sweet Potato and Black Bean Tacos offer a satisfying and flavorful gluten-free vegetarian meal. The roasted sweet potatoes add a natural sweetness, while the black beans provide hearty protein, making this dish both filling and nutritious. The toppings of creamy avocado, cilantro, and lime add freshness and brightness to every bite. These tacos are perfect for a Friday night dinner when you want something quick, easy, and packed with flavor. Customize them with your favorite toppings for a fun, customizable meal that’s sure to please everyone.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a light and healthy gluten-free vegetarian dish that brings together fresh zucchini noodles with a creamy avocado-based pesto. The smoothness of avocado combined with fresh basil, garlic, and lemon creates a flavorful, creamy sauce that perfectly coats the zucchini noodles. This dish is ideal for those looking to enjoy a refreshing and nutrient-dense meal without compromising on taste. It’s quick to prepare, making it a great option for a low-effort, yet satisfying, Friday dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 1/4 cup pine nuts (optional for garnish)
• Fresh Parmesan or nutritional yeast for topping (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. For the pesto, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Top with pine nuts and optional Parmesan or nutritional yeast for extra flavor.

Zucchini Noodles with Avocado Pesto is a refreshing, gluten-free vegetarian meal that’s perfect for a light and nutritious Friday dinner. The creamy avocado pesto is a deliciously rich sauce that coats the zucchini noodles perfectly, creating a satisfying dish without being heavy. This meal is full of healthy fats, vitamins, and fiber, and it can be served as a main dish or a side. It’s quick and easy to make, making it an excellent option for a healthy, flavorful, and low-carb meal to kick off your weekend.

Cauliflower Fried Rice

Cauliflower Fried Rice is a gluten-free vegetarian twist on the classic fried rice, made by using cauliflower rice as a low-carb, nutrient-dense base. The dish is loaded with vegetables such as carrots, peas, and bell peppers, and seasoned with soy sauce and sesame oil for an authentic flavor. It’s not only gluten-free but also vegan, making it a versatile meal for everyone. Quick to prepare and customizable with your favorite vegetables, this fried rice is perfect for a light yet satisfying Friday dinner.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 1/2 red bell pepper, diced
• 1/4 cup green onions, chopped
• 2 tbsp sesame oil
• 3 tbsp gluten-free soy sauce or tamari
• 1 garlic clove, minced
• 1 tbsp grated ginger (optional)
• 2 eggs, beaten (optional for a vegetarian version)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger (if using) and sauté for 1-2 minutes until fragrant.
3. Add the carrots, bell pepper, and peas to the skillet and cook for 3-4 minutes until softened.
4. Stir in the cauliflower rice and cook for another 5-6 minutes until the cauliflower is tender.
5. Push the vegetables to the side and scramble the beaten eggs in the skillet (optional).
6. Add the soy sauce and green onions, stirring everything to combine. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Cauliflower Fried Rice is a fantastic gluten-free vegetarian dish that offers a healthy and flavorful alternative to traditional fried rice. The cauliflower rice is light and full of nutrients, while the mix of vegetables and savory soy sauce adds depth to the dish. You can easily adjust the ingredients based on what you have on hand, making it a versatile and customizable meal. Whether you’re looking for a quick weeknight dinner or a dish to serve with other meals, this Cauliflower Fried Rice will satisfy both your taste buds and nutritional needs.

Spaghetti Squash with Marinara and Parmesan

Spaghetti Squash with Marinara and Parmesan is a comforting, gluten-free vegetarian dish that’s perfect for a Friday night meal. The spaghetti squash acts as a healthy, low-carb substitute for traditional pasta, and when topped with homemade marinara sauce and a sprinkle of Parmesan cheese, it creates a flavorful and satisfying dish. With its natural sweetness and texture, spaghetti squash provides the perfect base for a wholesome and filling meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
• Fresh basil leaves for garnish
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. Once roasted, use a fork to scrape the flesh of the squash into spaghetti-like strands.
4. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat.
5. To serve, divide the roasted spaghetti squash into bowls, top with marinara sauce, and sprinkle with Parmesan cheese. Garnish with fresh basil.

Spaghetti Squash with Marinara and Parmesan is a simple and nutritious gluten-free vegetarian dish that perfectly captures the essence of comfort food. The spaghetti squash offers a satisfying, pasta-like texture while keeping the dish light and low in carbs. Paired with a rich marinara sauce and topped with Parmesan, this meal feels indulgent yet remains healthy. It’s a great option for a Friday dinner when you want a filling but lighter meal, and it can easily be customized with additional toppings like olives or sautéed vegetables for extra flavor.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans is a flavorful, gluten-free vegetarian dish that combines hearty quinoa and protein-packed black beans inside a colorful bell pepper. This dish is not only visually appealing but also rich in fiber, vitamins, and minerals. Topped with melted cheese (optional for vegetarians) or avocado, these stuffed peppers are satisfying and full of savory flavors. Perfect for a filling Friday meal, these peppers can be prepped ahead of time and baked when you’re ready to eat.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional for vegetarians)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish, cut-side up.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
3. Stuff each bell pepper with the quinoa and black bean mixture, pressing it down gently to pack it in.
4. If using cheese, sprinkle some shredded cheese on top of each stuffed pepper.
5. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the peppers are tender.
6. Remove from the oven and garnish with fresh cilantro before serving.

Stuffed Bell Peppers with Quinoa and Black Beans is a vibrant and satisfying gluten-free vegetarian dish that’s packed with protein and fiber. The sweetness of the bell peppers complements the savory filling of quinoa and black beans, creating a perfect balance of flavors. This dish is not only great for a Friday night dinner but also works well for meal prep, as it can be easily reheated. With the option of adding cheese or avocado, it’s customizable to suit your dietary preferences. Enjoy this wholesome meal that’s as nutritious as it is delicious!

Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad is a hearty, gluten-free vegetarian dish that brings together a variety of roasted vegetables and protein-packed quinoa. The vegetables, such as sweet potatoes, Brussels sprouts, and carrots, are roasted to bring out their natural sweetness and richness. Combined with quinoa and a tangy lemon vinaigrette, this salad is not only satisfying but also bursting with flavor. It’s perfect for a Friday dinner or a make-ahead meal for the week.

Ingredients:

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and diced
• 1 cup Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for dressing)
• 1/4 cup chopped fresh parsley
• Optional: crumbled feta or goat cheese for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes, Brussels sprouts, and carrots on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
2. Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork once cooked and set aside.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil to create the dressing.
5. Once the vegetables are roasted and the quinoa is cooked, combine them in a large bowl. Toss with the lemon dressing and fresh parsley.
6. If desired, top with crumbled feta or goat cheese for added flavor.

The Roasted Vegetable and Quinoa Salad is a colorful, filling, and nutritious gluten-free vegetarian dish that’s perfect for a wholesome Friday meal. The roasted vegetables add a depth of flavor that complements the nutty quinoa and tangy lemon dressing. This salad is versatile, allowing you to swap in your favorite vegetables, and it works wonderfully as a main course or a side dish. It’s ideal for meal prepping, too, as the flavors only improve as it sits. Whether served warm or chilled, this salad is a satisfying and flavorful choice for a healthy meal.

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a gluten-free vegetarian dish packed with protein, fiber, and nutrients. The chickpeas provide a hearty base, while the spinach adds a fresh and vibrant contrast. The curry is flavored with aromatic spices like cumin, turmeric, and coriander, and simmered in a rich tomato-based sauce. This comforting dish is perfect for a cozy Friday night dinner and pairs wonderfully with basmati rice or gluten-free naan.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or gluten-free naan for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cumin, turmeric, coriander, and garam masala. Cook for 1-2 minutes to toast the spices.
4. Add the diced tomatoes, chickpeas, and coconut milk to the pan. Stir well and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
5. Stir in the fresh spinach and cook for another 3-5 minutes, until the spinach wilts and is fully incorporated into the curry.
6. Season with salt and pepper to taste and garnish with fresh cilantro.
7. Serve the curry over basmati rice or with gluten-free naan.

Chickpea and Spinach Curry is a flavorful and hearty gluten-free vegetarian dish that’s full of comforting, aromatic spices. The chickpeas provide a rich, creamy texture, while the spinach adds freshness to balance the richness of the curry sauce. This dish is not only easy to prepare but also nutritious and satisfying. Paired with rice or gluten-free naan, it’s a perfect meal for a cozy Friday night. The curry can be made in advance and reheated, making it an ideal option for meal prepping as well.

Eggplant Parmesan (Gluten-Free)

Eggplant Parmesan is a classic Italian comfort food made gluten-free in this delicious recipe. The eggplant slices are lightly breaded with gluten-free breadcrumbs and baked to crispy perfection, then layered with marinara sauce and melted cheese. This dish is comforting, satisfying, and full of flavor. It’s perfect for a Friday dinner when you crave something indulgent yet gluten-free and vegetarian. Serve it with a side salad or gluten-free pasta for a complete meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for vegetarians)
• 2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese (gluten-free)
• 1/4 cup fresh basil leaves, chopped
• 2 eggs, beaten
• Olive oil for greasing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
2. Slice the eggplant into 1/2-inch rounds and season with salt. Let the slices sit for about 10 minutes to draw out moisture, then pat them dry with paper towels.
3. Dip each eggplant slice into the beaten eggs, then coat in the gluten-free breadcrumbs mixed with Parmesan cheese (if using).
4. Place the breaded eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. In a baking dish, layer the baked eggplant slices with marinara sauce and shredded mozzarella cheese. Repeat the layers until all the ingredients are used up.
6. Bake the assembled dish for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Eggplant Parmesan (Gluten-Free) is a comforting and indulgent dish that delivers all the flavors of traditional Parmesan without the gluten. The crispy, golden-brown eggplant slices paired with savory marinara sauce and melted mozzarella create a satisfying meal that feels like a special treat. This gluten-free version ensures that everyone can enjoy this classic dish, whether for a casual dinner or a Friday night celebration. It’s a great option for vegetarians and can be easily served with a salad or gluten-free pasta for a complete meal.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a light yet satisfying gluten-free vegetarian dish that’s perfect for a fresh and healthy Friday night dinner. The creamy avocado pesto replaces traditional pesto’s cheese with avocado for a smooth and rich texture, making this dish both flavorful and heart-healthy. Paired with spiralized zucchini noodles, it offers a refreshing twist on a classic pasta dish while keeping it naturally gluten-free.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1 garlic clove
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved for garnish
• Fresh basil leaves for garnish

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In a food processor, combine the avocado, fresh basil, lemon juice, garlic, olive oil, pine nuts, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Garnish with halved cherry tomatoes and fresh basil leaves.
5. Serve immediately, or refrigerate for up to 1 day.

Zucchini Noodles with Avocado Pesto is a refreshing, gluten-free vegetarian dish that brings a light yet satisfying dinner option. The creamy avocado pesto adds a luscious texture and rich flavor without being overwhelming, making it a great alternative to traditional pasta dishes. It’s a perfect choice for those looking for a low-carb, healthy meal that still feels indulgent. The addition of fresh basil and cherry tomatoes brightens the dish, making it a vibrant and colorful dinner.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a gluten-free vegetarian dinner packed with flavor, texture, and nutrients. The roasted sweet potatoes provide a natural sweetness, while the black beans add protein and fiber. Topped with fresh toppings like avocado, cilantro, and a squeeze of lime, these tacos are the ultimate comfort food. They’re easy to prepare and make a perfect Friday night dinner option for everyone to enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas (check they are gluten-free)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: crumbled queso fresco or vegan cheese

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 out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat, just until warmed through.
3. Warm the corn tortillas in a dry skillet for about 30 seconds per side.
4. Once the sweet potatoes are done, assemble the tacos by placing a few spoonfuls of sweet potatoes and black beans onto each tortilla.
5. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Optionally, sprinkle with crumbled queso fresco or vegan cheese.
6. Serve the tacos with extra lime wedges on the side.

Sweet Potato and Black Bean Tacos are the perfect gluten-free vegetarian meal for a satisfying and flavorful Friday dinner. The sweet potatoes provide a deliciously sweet contrast to the savory black beans, while the toppings of avocado, cilantro, and lime juice bring freshness and brightness to each bite. These tacos are incredibly versatile and can be customized with your favorite toppings or sauces. They’re easy to make, healthy, and full of flavor, making them a great addition to your Friday night meal rotation.

Cauliflower Fried Rice

Cauliflower Fried Rice is a gluten-free vegetarian twist on traditional fried rice, using cauliflower rice as the base for a lower-carb and nutrient-packed option. The cauliflower rice is stir-fried with a mix of colorful vegetables like carrots, peas, and bell peppers, and flavored with tamari sauce and sesame oil. This dish is quick, easy, and customizable, making it a perfect Friday night meal when you want something light but satisfying.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp sesame oil
• 1/2 cup frozen peas, thawed
• 1 small carrot, peeled and diced
• 1/2 bell pepper, diced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tsp ginger, grated
• 1/2 tbsp rice vinegar
• 1/4 tsp chili flakes (optional)
• 2 eggs (or flax eggs for a vegan option)
• Sesame seeds for garnish

Instructions:

1. Grate or pulse the cauliflower in a food processor until it resembles rice-sized pieces.
2. Heat the sesame oil in a large pan over medium heat. Add the garlic, ginger, and diced carrots, bell pepper, and peas. Sauté for about 5 minutes, or until the vegetables are softened.
3. Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked, then combine them with the vegetables.
4. Add the cauliflower rice to the pan, along with tamari, rice vinegar, and chili flakes. Stir well to combine and cook for 5-7 minutes, or until the cauliflower rice is tender and lightly golden.
5. Garnish with chopped green onions and sesame seeds before serving.

Cauliflower Fried Rice is a light yet satisfying gluten-free vegetarian dish that’s packed with flavor. The cauliflower rice provides a healthy, low-carb alternative to traditional fried rice, while the combination of sesame oil, tamari, and vegetables brings out a deep, savory taste. The eggs add a creamy texture, and the sesame seeds give the dish a delightful crunch. This quick and easy recipe is perfect for a Friday night dinner when you want a healthy, comforting meal that’s both flavorful and filling.

Note: More recipes are coming soon!