29+ Delicious Gluten-Free Bisquick Vegan Recipes for Every Meal

Are you on the lookout for simple, tasty, and versatile recipes that cater to both a vegan and gluten-free lifestyle?

If so, you’ve come to the right place!

Thanks to its convenience and flexibility, Bisquick is a pantry staple for many who follow gluten-free or vegan diets.

Bisquick’s gluten-free version provides a great base for making everything from pancakes and muffins to savory dishes like pizzas and casseroles.

In this blog post, we’re sharing over 29 mouth-watering gluten-free Bisquick vegan recipes that will make meal prep a breeze, whether you’re looking for breakfast, lunch, dinner, or a decadent dessert.

Say goodbye to complicated recipes and hello to easy, healthy, and delicious dishes!

Whether you’re craving a quick breakfast to start your day or a comforting dinner, these recipes cover all the bases.

Get ready to explore gluten-free, vegan-friendly recipes that will keep your taste buds excited and your kitchen stress-free.

29+ Delicious Gluten-Free Bisquick Vegan Recipes for Every Meal

With these 29+ gluten-free Bisquick vegan recipes, you now have endless options for creating meals that are not only healthy but also satisfying.

From fluffy pancakes to savory stuffed peppers, the possibilities are truly endless when you combine the versatility of Bisquick with your favorite plant-based ingredients.

Plus, these recipes are quick and easy to prepare, making them perfect for anyone with a busy lifestyle.

Whether you’re already following a gluten-free or vegan diet or simply looking to try something new, these recipes will inspire you to get creative in the kitchen.

So, grab a box of gluten-free Bisquick and start exploring these delicious dishes that prove eating healthy can be both easy and flavorful.

Vegan Gluten-Free Pancakes

Fluffy, soft, and completely dairy-free, these vegan gluten-free pancakes made with gluten-free Bisquick are perfect for a cozy breakfast or brunch.

They cook up light and golden brown, making them an excellent base for your favorite toppings like fresh fruit, maple syrup, or dairy-free butter.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 1/4 cups non-dairy milk (such as almond, soy, or oat)
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1/2 tsp cinnamon (optional)

Instructions:

1. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
2. In a large bowl, whisk together the gluten-free Bisquick and cinnamon (if using).
3. Add the vegan buttermilk, maple syrup, vanilla extract, and vegetable oil to the dry ingredients. Stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Serve warm with maple syrup, fresh fruit, or dairy-free yogurt.

These pancakes are light, fluffy, and full of flavor, making them a fantastic gluten-free and vegan option for any breakfast table.

They’re easy to customize with add-ins like chocolate chips or blueberries for extra indulgence!

Vegan Gluten-Free Biscuits

These soft and buttery biscuits are completely plant-based and gluten-free, yet they have a perfectly tender crumb.

They make an excellent side for soups, stews, or even as a base for vegan biscuits and gravy.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/3 cup coconut oil or vegan butter, cold and solid
• 2/3 cup non-dairy milk (chilled)
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried rosemary or thyme (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
3. In a large bowl, add the gluten-free Bisquick and cut in the solid coconut oil or vegan butter using a fork or pastry cutter until it resembles coarse crumbs.
4. Pour in the vegan buttermilk mixture and stir until just combined. The dough should be soft but not overly sticky.
5. Scoop out portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until golden brown on top.
7. Let cool slightly before serving.

These biscuits are delightfully flaky with a slight crisp on the outside and a soft, airy inside.

They pair well with vegan butter, jam, or a savory dish like a vegetable soup.

Vegan Gluten-Free Chocolate Chip Muffins

Soft, moist, and loaded with chocolate chips, these vegan gluten-free muffins are the perfect sweet treat.

Whether for breakfast or dessert, they deliver the perfect balance of sweetness and texture without any dairy, eggs, or gluten.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup unsweetened applesauce
• 3/4 cup non-dairy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/3 cup melted coconut oil
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
2. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free Bisquick and coconut sugar.
4. Add the applesauce, vanilla extract, melted coconut oil, and the prepared vegan buttermilk. Stir until just combined.
5. Fold in the dairy-free chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before enjoying.

These muffins are rich, chocolatey, and perfectly moist without being too heavy.

They make an excellent grab-and-go breakfast or an afternoon snack with a cup of coffee or tea.

Vegan Gluten-Free Waffles

Crispy on the outside and fluffy on the inside, these vegan gluten-free waffles are a breakfast dream come true.

Made with gluten-free Bisquick, they come together in minutes and are perfect for loading up with your favorite toppings like fresh fruit, nut butter, or maple syrup.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 1/4 cups non-dairy milk (almond, oat, or soy)
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your waffle iron and lightly grease it with oil or non-stick spray.
2. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
3. In a large bowl, whisk together the gluten-free Bisquick and cinnamon (if using).
4. Add the maple syrup, vanilla extract, melted coconut oil, and the prepared vegan buttermilk. Stir until just combined.
5. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
6. Serve warm with your favorite toppings.

These waffles are golden and crisp on the outside while staying light and airy inside.

They’re perfect for meal prepping, as they can be frozen and reheated in a toaster for a quick and delicious breakfast!

Vegan Gluten-Free Blueberry Scones

These tender and flaky blueberry scones are packed with juicy berries and have a hint of sweetness, making them the perfect companion to a morning coffee or afternoon tea.

They’re completely dairy-free and gluten-free but still have that classic scone texture.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/4 cup coconut sugar
• 1/3 cup solid coconut oil or vegan butter
• 2/3 cup non-dairy milk (chilled)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free Bisquick and coconut sugar.
4. Cut in the solid coconut oil or vegan butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
5. Add the prepared vegan buttermilk and vanilla extract. Stir until just combined, then gently fold in the blueberries.
6. Transfer the dough to a lightly floured surface and form a round disc. Cut into 6-8 wedges and place them on the baking sheet.
7. Bake for 18-22 minutes or until golden brown.
8. Let cool slightly before serving.

These scones are soft and crumbly, bursting with juicy blueberries and a rich buttery flavor. Enjoy them as a breakfast treat or an afternoon snack with a cup of tea!

Vegan Gluten-Free Banana Bread

Moist, naturally sweet, and packed with banana flavor, this vegan gluten-free banana bread is the ultimate comfort food.

It’s easy to make with pantry staples and makes for a delicious breakfast or snack.

Ingredients:

• 2 cups gluten-free Bisquick
• 3 ripe bananas, mashed
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or vegetable oil
• 1/3 cup non-dairy milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• 1/2 cup chopped nuts or dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Stir in the coconut sugar, melted coconut oil, non-dairy milk, and vanilla extract. Mix well.
4. Add the gluten-free Bisquick and cinnamon (if using). Stir until just combined. Fold in the nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is soft, moist, and naturally sweet with a rich banana flavor.

It’s perfect for breakfast, a midday snack, or even dessert!

Vegan Gluten-Free Cinnamon Rolls

These warm, gooey cinnamon rolls are the perfect vegan and gluten-free breakfast or dessert.

With a soft, fluffy texture and the rich flavors of cinnamon and sugar, they’re sure to be a crowd-pleaser.

Made with gluten-free Bisquick, they come together quickly and easily, making them ideal for a cozy weekend morning.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup non-dairy milk (such as almond, oat, or soy)
• 2 tbsp maple syrup
• 1/4 cup melted coconut oil or vegan butter
• 1 tsp vanilla extract
• 1/4 cup coconut sugar or brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup dairy-free icing sugar (for glaze, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a small bowl, mix the non-dairy milk, maple syrup, and vanilla extract.
3. In a large bowl, combine the gluten-free Bisquick and melted coconut oil or vegan butter. Add the wet ingredients and mix until a dough forms.
4. Roll out the dough on a lightly floured surface into a rectangle about 1/4-inch thick.
5. In a small bowl, combine the coconut sugar and ground cinnamon. Sprinkle this mixture evenly over the dough.
6. Carefully roll the dough up into a log and slice into 8 even pieces. Place the rolls in the greased baking dish.
7. Bake for 18-22 minutes, or until golden brown on top.
8. If desired, drizzle with a simple glaze made from powdered sugar and a splash of non-dairy milk.

These cinnamon rolls are wonderfully sweet with a warm, spicy kick from the cinnamon.

They’re perfect for breakfast, brunch, or even dessert, and can be enjoyed fresh out of the oven with a cup of coffee or tea.

Vegan Gluten-Free Pizza Crust

This vegan and gluten-free pizza crust is crispy on the outside and soft on the inside, making it the perfect base for your favorite pizza toppings.

Made with gluten-free Bisquick, it’s quick and easy to prepare and cooks up to perfection every time.

Ingredients:

• 2 cups gluten-free Bisquick
• 3/4 cup warm water
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tbsp active dry yeast
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried oregano (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, until it becomes frothy.
2. In a large bowl, combine the gluten-free Bisquick, garlic powder, and dried oregano.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the dough for 1-2 minutes, adding a little more gluten-free Bisquick if necessary.
5. Roll the dough out on a lightly floured surface to your desired pizza shape and thickness.
6. Transfer the dough to a greased baking sheet or pizza stone and pre-bake at 400°F (200°C) for 8-10 minutes.
7. Remove from the oven, add your favorite pizza toppings, and return to the oven for an additional 10-12 minutes, or until the crust is golden and crispy.

This pizza crust is a game-changer for gluten-free and vegan pizza lovers.

It’s perfectly crispy, slightly chewy, and provides a delicious base for all your favorite toppings, from marinara sauce and veggies to vegan cheese.

Vegan Gluten-Free Chocolate Cake

Rich, decadent, and moist, this vegan gluten-free chocolate cake is a true chocolate lover’s dream.

It’s the perfect dessert for any occasion, from birthdays to dinner parties, and it’s easy to make with gluten-free Bisquick.

With layers of chocolatey goodness and a simple frosting, it’s sure to impress.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup unsweetened cocoa powder
• 1 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup non-dairy milk (such as almond, oat, or soy)
• 1/2 cup vegetable oil
• 2 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/4 cup hot water

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the gluten-free Bisquick, cocoa powder, coconut sugar, baking soda, baking powder, and salt.
3. In a separate bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gradually add the hot water, stirring until the batter is well combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool completely before frosting.

For the frosting, you can use a simple vegan chocolate frosting made from powdered sugar, cocoa powder, non-dairy milk, and vegan butter.

Spread the frosting between the layers and on top of the cake.

This chocolate cake is rich, moist, and full of chocolate flavor. It’s a perfect dessert for any celebration or just a sweet treat to enjoy with family and friends.

Vegan Gluten-Free Apple Cinnamon Muffins

These vegan gluten-free apple cinnamon muffins are soft, moist, and packed with the warm flavors of fall.

Sweetened naturally with apples and a hint of cinnamon, they’re the perfect breakfast or snack for any time of the year.

Made with gluten-free Bisquick, they’re easy to make and absolutely delicious.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup non-dairy milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional)
• 1 large apple, peeled, cored, and chopped
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free Bisquick, coconut sugar, cinnamon, and nutmeg (if using).
3. In a separate bowl, mix the applesauce, non-dairy milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped apples and walnuts or pecans if using.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins are perfect for a cozy breakfast or as an afternoon snack.

The combination of apples, cinnamon, and nutmeg gives them a comforting, warm flavor that will have everyone reaching for seconds.

Vegan Gluten-Free Chocolate Chip Cookies

These vegan gluten-free chocolate chip cookies are crisp on the edges and soft in the center.

With the perfect balance of sweetness and chocolate, they’re an irresistible treat for any time of day.

Made with gluten-free Bisquick, these cookies come together quickly and are always a hit with both kids and adults.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 1/4 cup non-dairy milk (such as almond, oat, or soy)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free Bisquick, coconut sugar, baking soda, and salt.
3. Add the melted coconut oil, non-dairy milk, and vanilla extract. Mix until the dough comes together.
4. Gently fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the dough slightly with your fingers to form cookie shapes.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are perfectly chewy and loaded with melty chocolate chips.

They’re a great gluten-free and vegan option for any cookie lover, and they make for an excellent snack or dessert.

Vegan Gluten-Free Lemon Poppy Seed Muffins

These light and fluffy vegan gluten-free lemon poppy seed muffins are bursting with fresh citrus flavor and dotted with crunchy poppy seeds.

They make a refreshing breakfast treat or a delightful snack, and they’re made with gluten-free Bisquick for ease and convenience.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup coconut sugar or maple sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/2 cup non-dairy milk
• 1/4 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free Bisquick and coconut sugar.
3. In a separate bowl, whisk together the non-dairy milk, lemon juice, lemon zest, melted coconut oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the poppy seeds.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These lemon poppy seed muffins are light, tangy, and refreshing.

They’re the perfect combination of sweetness and citrus, making them a great choice for breakfast, brunch, or a midday snack.

Vegan Gluten-Free Sweet Potato Pancakes

These vegan gluten-free sweet potato pancakes are warm, fluffy, and packed with the natural sweetness of sweet potatoes.

Perfect for a cozy breakfast or brunch, they’re both nutritious and delicious.

The blend of spices and the sweetness from the sweet potato makes them a perfect choice for fall or anytime you want a comforting morning meal.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1 cup non-dairy milk (such as almond, oat, or soy)
• 1 tsp cinnamon
• 1/2 tsp nutmeg (optional)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1 tbsp vegetable oil or coconut oil for cooking

Instructions:

1. In a large bowl, combine the gluten-free Bisquick, cinnamon, nutmeg (if using), and salt.
2. In a separate bowl, mix the mashed sweet potato, non-dairy milk, vanilla extract, and maple syrup.
3. Add the wet ingredients to the dry ingredients and stir until combined. The batter should be thick but pourable; add a little more non-dairy milk if it’s too thick.
4. Heat a skillet or griddle over medium heat and lightly grease with oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings, such as more maple syrup, fresh fruit, or a dollop of non-dairy yogurt.

These pancakes are wonderfully soft, with a hint of cinnamon and nutmeg, and the sweet potato adds a creamy texture.

They’re a great way to start your day, offering both sweetness and comfort in each bite.

Vegan Gluten-Free Zucchini Fritters

These crispy vegan gluten-free zucchini fritters are packed with flavor and are a great savory snack or side dish.

The combination of zucchini and gluten-free Bisquick makes them light, yet they hold together perfectly when pan-fried.

They’re full of herbs and spices, making them a tasty treat for any meal.

Ingredients:

• 2 cups gluten-free Bisquick
• 2 medium zucchinis, grated
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup nutritional yeast (optional for a cheesy flavor)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup non-dairy milk (such as almond, soy, or oat)
• 2 tbsp olive oil for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture.
2. In a large bowl, combine the gluten-free Bisquick, grated zucchini, chopped onion, parsley or cilantro, nutritional yeast, garlic powder, salt, and pepper.
3. Add the non-dairy milk and mix until a thick batter forms. If the batter is too thick, add a little more milk until it reaches a scoopable consistency.
4. Heat the olive oil in a large skillet over medium heat.
5. Scoop spoonfuls of the batter into the skillet, pressing them down slightly to form fritters. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

These zucchini fritters are crispy on the outside and tender on the inside.

The zucchini adds a burst of freshness, while the seasonings give them a savory, herby flavor. They make a great snack, appetizer, or side dish!

Vegan Gluten-Free Carrot Cake

This vegan gluten-free carrot cake is moist, sweet, and full of vibrant flavors.

Made with gluten-free Bisquick, it’s easy to prepare and perfect for any celebration, from birthdays to holidays.

The carrots, walnuts, and warm spices give this cake a comforting and wholesome flavor, and it’s topped off with a creamy vegan frosting for the ultimate treat.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup coconut sugar or maple sugar
• 1/2 cup vegetable oil or melted coconut oil
• 1/4 cup non-dairy milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the gluten-free Bisquick, coconut sugar, cinnamon, nutmeg (if using), baking soda, and baking powder.
3. Add the grated carrots, vegetable oil, non-dairy milk, and vanilla extract. Stir until the batter is well combined.
4. Fold in the chopped walnuts or pecans if using.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the frosting, you can make a simple vegan cream cheese frosting by combining vegan cream cheese, powdered sugar, and a little vanilla extract. Spread the frosting on top of the cooled cake and garnish with more chopped walnuts, if desired.

This carrot cake is rich, moist, and perfectly spiced with cinnamon and nutmeg.

It’s a great dessert to enjoy for special occasions or as a sweet treat for any day of the week.

Vegan Gluten-Free Avocado Toast

This vegan gluten-free avocado toast is the ultimate healthy and satisfying breakfast or snack.

With creamy avocado spread on top of gluten-free bread, it’s a quick and easy option that’s full of flavor and nutrients.

Top it with a sprinkle of salt, pepper, and your favorite toppings for an extra boost.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado
• 1 tbsp lemon juice
• 1/2 tsp garlic powder (optional)
• Salt and pepper, to taste
• Red pepper flakes, fresh herbs, or cherry tomatoes for topping (optional)

Instructions:

1. Toast the slices of gluten-free bread to your desired level of crispness.
2. In a small bowl, mash the ripe avocado with the lemon juice, garlic powder (if using), salt, and pepper.
3. Spread the mashed avocado generously on each slice of toasted bread.
4. Top with red pepper flakes, fresh herbs, or cherry tomatoes if desired.
5. Serve immediately and enjoy!

This avocado toast is simple yet delicious, offering a satisfying combination of creamy avocado and crispy toast.

It’s perfect for a quick breakfast, brunch, or a light lunch. Add any toppings of your choice to make it your own!

Vegan Gluten-Free Banana Oat Cookies

These vegan gluten-free banana oat cookies are soft, chewy, and naturally sweetened with ripe bananas.

They come together quickly, making them a perfect snack or dessert for any occasion.

The oats add a heartiness, while the banana keeps them moist and full of flavor.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup gluten-free Bisquick
• 2 ripe bananas, mashed
• 1/4 cup coconut sugar or maple syrup
• 1/4 cup coconut oil or vegetable oil, melted
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, gluten-free Bisquick, cinnamon, and salt.
3. In a separate bowl, mash the bananas and add the coconut sugar, melted coconut oil, and vanilla extract. Stir until combined.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chocolate chips or raisins, if using.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are soft, chewy, and packed with natural sweetness from the bananas.

They’re a wholesome treat perfect for satisfying your sweet tooth without the added sugar.

Enjoy them as an after-school snack or a treat with your afternoon tea!

Vegan Gluten-Free Stuffed Bell Peppers

These vegan gluten-free stuffed bell peppers are filled with a savory and hearty filling made from gluten-free Bisquick, quinoa, vegetables, and spices.

They’re an excellent way to enjoy a flavorful and nutritious meal, whether for dinner or lunch.

The bell peppers add a natural sweetness that pairs perfectly with the savory filling.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa
• 1/2 cup gluten-free Bisquick
• 1 small onion, diced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 cup dairy-free shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
3. In a large skillet, sauté the diced onion over medium heat until softened (about 3-5 minutes).
4. Add the diced tomatoes, corn, black beans, quinoa, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes.
5. Stir in the gluten-free Bisquick until the mixture thickens slightly.
6. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
7. Place the stuffed peppers in the prepared baking dish. If desired, top with dairy-free cheese.
8. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
9. Garnish with chopped cilantro before serving.

These stuffed bell peppers are a satisfying, flavorful meal that’s both filling and healthy.

The combination of quinoa, vegetables, and spices gives them a savory depth, while the bell peppers themselves add a sweet crunch.

It’s a perfect dish for a hearty lunch or dinner!

Vegan Gluten-Free Pumpkin Spice Muffins

These vegan gluten-free pumpkin spice muffins are the perfect fall treat.

They’re moist, aromatic, and full of warm spices that make them a cozy breakfast or snack.

The addition of pumpkin puree ensures they stay soft and tender, while the gluten-free Bisquick makes them easy to whip up.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 1/2 cup coconut sugar or maple sugar
• 1/4 cup vegetable oil or melted coconut oil
• 1/4 cup non-dairy milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves (optional)
• 1/2 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free Bisquick, cinnamon, nutmeg, cloves (if using), baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, coconut sugar, vegetable oil, non-dairy milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are full of flavor and incredibly moist.

They offer the perfect balance of sweetness and spices, making them a delightful choice for fall mornings or any time you need a comforting treat.

Vegan Gluten-Free Chickpea Salad Sandwich

This vegan gluten-free chickpea salad sandwich is packed with protein and flavor, making it the perfect lunch or light dinner.

The chickpeas are mashed and mixed with crunchy vegetables, tangy mustard, and vegan mayo to create a creamy, satisfying filling.

It’s easy to make and perfect for a quick meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped pickles or relish
• Salt and pepper to taste
• 2 slices gluten-free bread
• Lettuce or spinach leaves (optional)

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed, with some chunks remaining for texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, red onion, pickles, salt, and pepper. Mix well to combine.
3. Taste and adjust seasonings, adding more salt, pepper, or mustard if desired.
4. Toast the gluten-free bread slices if preferred, and then spread the chickpea salad mixture evenly between the two slices of bread.
5. Add lettuce or spinach leaves if desired for extra crunch and flavor.
6. Serve immediately and enjoy!

This chickpea salad sandwich is hearty, flavorful, and a great way to incorporate plant-based protein into your diet.

It’s creamy and satisfying, yet light enough for a quick, healthy meal. Perfect for meal prep or a lunchtime treat.

Vegan Gluten-Free Cauliflower Tacos

These vegan gluten-free cauliflower tacos are a vibrant, flavorful, and healthy alternative to traditional tacos.

Roasted cauliflower gets crispy on the edges while remaining tender inside, and it’s paired with fresh toppings like avocado, cilantro, and a tangy lime dressing.

The gluten-free tortillas complete this delicious and satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 6 gluten-free tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup red cabbage, shredded (optional)
• 1/4 cup vegan sour cream or tahini (optional)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the cauliflower for 20-25 minutes, flipping halfway through, until the edges are crispy and the cauliflower is tender.
4. Warm the gluten-free tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a generous amount of roasted cauliflower to each tortilla.
6. Top with sliced avocado, chopped cilantro, shredded red cabbage, and a drizzle of vegan sour cream or tahini.
7. Serve with lime wedges on the side for a fresh burst of flavor.

These cauliflower tacos are bursting with flavor and texture, with a perfect balance of spiciness and freshness.

The crispy cauliflower, creamy avocado, and tangy dressing make them a delicious and satisfying meal, ideal for Taco Tuesday or any night of the week!

Vegan Gluten-Free Mango Salsa

This vibrant vegan gluten-free mango salsa is a fresh and flavorful addition to any meal.

Sweet, tangy mangoes combined with the zest of lime, cilantro, and a hint of heat from jalapeños create a perfect balance.

This salsa is fantastic as a topping for tacos, grilled veggies, or even as a dip with tortilla chips.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/2 red bell pepper, diced (optional)

Instructions:

1. In a medium bowl, combine the diced mangoes, red onion, jalapeño, cilantro, and red bell pepper (if using).
2. Add the lime juice, salt, and pepper, then toss everything together gently.
3. Taste and adjust seasoning if necessary. Add more lime juice for extra tang or jalapeño for more heat.
4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together.

This mango salsa is sweet, spicy, and refreshing, making it a perfect complement to tacos, salads, or even grilled dishes.

It’s quick to prepare, colorful, and packed with nutrients, making it an excellent choice for summer gatherings or everyday meals.

Vegan Gluten-Free Cauliflower Rice Stir-Fry

This vegan gluten-free cauliflower rice stir-fry is a light yet satisfying dish.

Made with cauliflower rice, it’s a healthier alternative to traditional stir-fried rice, and it’s full of vibrant veggies and umami flavors.

This dish is great as a main course or a side dish to your favorite protein.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tbsp olive oil or sesame oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/4 cup red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. If making cauliflower rice from scratch, grate the cauliflower with a box grater or pulse it in a food processor until it resembles rice. Set aside.
2. Heat the olive or sesame oil in a large skillet or wok over medium heat.
3. Add the diced carrots, peas, and red bell pepper, and cook for about 5-7 minutes, or until the veggies are tender.
4. Add the garlic and cook for an additional 1-2 minutes until fragrant.
5. Add the cauliflower rice, gluten-free soy sauce, toasted sesame oil, and rice vinegar. Stir to combine and cook for another 5-7 minutes, stirring frequently, until the cauliflower is tender.
6. Season with salt and pepper, and stir in the chopped green onions just before serving.

This cauliflower rice stir-fry is light, flavorful, and a fantastic low-carb option.

The cauliflower rice absorbs all the flavors from the soy sauce and sesame oil, while the veggies add crunch and color.

It’s a quick, easy, and nutritious dish that’s perfect for meal prep or a weeknight dinner.

Vegan Gluten-Free Chocolate Avocado Pudding

This creamy, decadent vegan gluten-free chocolate avocado pudding is a guilt-free dessert.

The avocado adds a rich, silky texture, while the cocoa powder provides a deep, chocolatey flavor.

It’s naturally sweetened with maple syrup, making it a healthier alternative to traditional chocolate pudding.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup non-dairy milk (such as almond, coconut, or soy)
• Pinch of salt
• 1/4 tsp cinnamon (optional)
• Dairy-free chocolate chips for garnish (optional)

Instructions:

1. In a food processor or blender, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, non-dairy milk, salt, and cinnamon (if using).
2. Blend until smooth and creamy, scraping down the sides as needed. If the pudding is too thick, add a little more non-dairy milk until you reach your desired consistency.
3. Taste and adjust sweetness by adding more maple syrup if needed.
4. Transfer the pudding to serving bowls and refrigerate for at least 1 hour to chill and set.
5. Garnish with dairy-free chocolate chips or a sprinkle of cinnamon before serving.

This chocolate avocado pudding is rich, creamy, and satisfying, with a deep chocolate flavor.

It’s a healthy alternative to traditional chocolate pudding, providing healthy fats and antioxidants.

It’s perfect for anyone looking for a vegan, gluten-free dessert that doesn’t compromise on taste!