34+ Delicious Gluten-Free and Meat-Free Recipes to Try Today

In today’s world, more people are embracing gluten-free and meat-free lifestyles for various reasons, including health, environmental concerns, and ethical choices.

Whether you’re exploring these diets due to allergies, sensitivities, or just a desire to eat more plant-based foods, you’ll find that these meals can be just as satisfying and full of flavor as traditional recipes.

The good news is that there are endless possibilities for delicious, nutritious, and easy-to-make gluten-free and meat-free dishes.

From hearty soups to vibrant salads and satisfying snacks, this blog will guide you through a variety of mouthwatering recipes that fit both dietary needs, leaving you feeling energized and nourished.

34+ Delicious Gluten-Free and Meat-Free Recipes to Try Today

Adopting a gluten-free and meat-free diet doesn’t mean sacrificing taste or variety in your meals.

With a bit of creativity and a love for whole, plant-based ingredients, you can enjoy a wide range of delicious dishes that cater to your dietary preferences.

Whether you’re preparing a quick weeknight meal or planning for a special occasion, the recipes shared in this post offer a flavorful experience that everyone can enjoy, regardless of their dietary choices.

Remember, eating well is all about balance, and these gluten-free and meat-free recipes will help you create meals that are as kind to your body as they are to the planet.

Quinoa & Vegetable Stir-Fry

A light, healthy, and satisfying dish perfect for any time of the day, this quinoa and vegetable stir-fry combines the nutty flavor of quinoa with a mix of colorful vegetables. It’s not only gluten-free and meat-free but also packed with nutrients.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Rinse the quinoa under cold water and drain well. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork.
2. While the quinoa is cooking, heat the olive oil in a large pan or wok over medium heat. Add the onion and garlic, sautéing for about 2 minutes until fragrant.
3. Add the bell pepper, zucchini, carrot, and broccoli to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cooked quinoa, soy sauce, and sesame oil. Toss everything together to combine and heat through. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds if desired.

This quinoa and vegetable stir-fry is a versatile and delicious dish, perfect for meal prepping or serving as a quick weeknight dinner. The combination of quinoa and vegetables provides a satisfying texture and a rich array of flavors. Plus, it’s high in protein and fiber, making it a filling yet light meal.

Chickpea & Spinach Curry

This hearty chickpea and spinach curry is bursting with flavor and incredibly easy to make. The chickpeas are tender and comforting, while the spinach adds freshness and nutrition. It’s a filling meal that is completely gluten-free and meat-free.

Ingredients:

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

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion becomes soft and translucent, about 5 minutes.
2. Stir in the curry powder, cumin, turmeric, and paprika. Let the spices toast for about a minute to bring out their flavor.
3. Add the chickpeas, diced tomatoes (with their juice), and coconut milk to the pan. Stir to combine and bring the mixture to a simmer.
4. Let it cook for about 10 minutes, allowing the sauce to thicken slightly.
5. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

The chickpea and spinach curry is a rich and comforting dish, with a perfect balance of spices and creamy coconut milk. It’s packed with plant-based protein and iron from the chickpeas and spinach, making it both nourishing and delicious. This dish pairs wonderfully with rice, quinoa, or gluten-free naan bread.

Sweet Potato & Black Bean Tacos

These sweet potato and black bean tacos are a perfect blend of flavors, textures, and colors. The sweet potatoes are roasted to perfection, providing a sweet and savory base that pairs beautifully with the seasoned black beans. These tacos are vibrant, filling, and easy to prepare.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 8 small gluten-free corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 avocado, sliced
• Lime wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
2. While the sweet potatoes are roasting, heat a small pan over medium heat. Add the black beans, chili powder, cumin, smoked paprika, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and coated with the spices.
3. Warm the corn tortillas in a dry pan or microwave for a few seconds until soft and pliable.
4. Assemble the tacos by placing a scoop of roasted sweet potatoes and seasoned black beans on each tortilla. Top with fresh cilantro, sliced avocado, and a squeeze of lime juice.
5. Serve immediately.

These sweet potato and black bean tacos are an explosion of flavors with their smoky, spicy black beans and sweet, roasted potatoes. They’re satisfying without being heavy, and the avocado adds a creamy richness that balances the dish perfectly. A light, gluten-free, and meat-free meal that’s full of taste!

Lentil & Tomato Stew

A hearty, warming stew, this lentil and tomato dish is full of flavor, with rich spices and nutritious vegetables. It’s comforting and filling, perfect for any season, and a wonderful gluten-free, meat-free option.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 3-4 minutes until softened.
2. Stir in the carrots and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
3. Add the diced tomatoes, cumin, coriander, turmeric, and bay leaf. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Add the lentils, reduce the heat, and simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste and remove the bay leaf.
6. Serve hot, garnished with fresh parsley or cilantro.

This lentil and tomato stew is a simple yet satisfying meal, full of comforting flavors and wholesome ingredients. The lentils provide plenty of protein and fiber, while the tomatoes and spices bring a rich, savory base to the dish. It’s perfect for meal prepping and storing in the fridge for later.

Cauliflower & Chickpea Tacos

These cauliflower and chickpea tacos are a delicious alternative to traditional taco fillings. Roasted cauliflower and spiced chickpeas make for a bold, savory filling that’s healthy and satisfying, all wrapped in a gluten-free tortilla.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lime juice
• 8 small gluten-free corn tortillas
• 1/4 cup red cabbage, shredded
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until golden and tender, flipping halfway through.
2. While the cauliflower roasts, heat a small pan over medium heat. Add the chickpeas, paprika, cumin, cayenne pepper (if using), and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are crispy and heated through.
3. Warm the tortillas in a dry pan or microwave until soft.
4. To assemble, place roasted cauliflower and spiced chickpeas in each tortilla. Top with shredded cabbage, a squeeze of lime juice, and fresh cilantro.
5. Serve immediately with extra lime wedges.

These cauliflower and chickpea tacos are bursting with flavor and texture. The roasted cauliflower gives a great depth of flavor, while the chickpeas provide a crunchy, spiced contrast. A perfect gluten-free, meat-free dish that’s both vibrant and satisfying!

Zucchini Noodles with Avocado Pesto

A refreshing and light meal, zucchini noodles paired with creamy avocado pesto are a great gluten-free and meat-free alternative to traditional pasta. The avocado makes the pesto extra creamy, while the zucchini adds a fresh, light crunch.

Ingredients:

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

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, pine nuts, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well-coated.
4. Serve the noodles topped with halved cherry tomatoes and fresh basil.

This zucchini noodle dish is light, refreshing, and bursting with flavor. The avocado pesto adds a creamy richness without being heavy, and the zucchini noodles give a fresh, satisfying texture. It’s a perfect option for a low-carb, gluten-free, and meat-free meal.

Roasted Butternut Squash & Spinach Salad

This roasted butternut squash and spinach salad is a warm, nourishing dish that’s easy to prepare and full of vibrant flavors. Roasting the squash brings out its natural sweetness, which pairs wonderfully with fresh spinach and a tangy dressing.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups fresh spinach, washed
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.
2. While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, honey (if using), Dijon mustard, salt, and pepper.
3. Once the squash is roasted, let it cool slightly before combining it with the spinach in a large bowl.
4. Top the salad with toasted walnuts, dried cranberries, and the dressing. Toss gently to combine.
5. Serve immediately or store in the fridge for later.

This roasted butternut squash and spinach salad is a beautiful combination of sweet, savory, and tangy flavors. The roasted squash adds richness, while the spinach provides freshness. It’s an easy-to-make dish that works perfectly as a side or light main course.

Stuffed Bell Peppers with Rice & Beans

These stuffed bell peppers are a hearty, flavorful dish that’s both gluten-free and meat-free. The combination of seasoned rice, black beans, and veggies makes for a nutritious and filling meal.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice (any variety)
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large bowl, mix together the cooked rice, black beans, onion, corn, cumin, chili powder, smoked paprika, salt, and pepper.
3. Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack them in.
4. If using, sprinkle the shredded cheese on top of the stuffed peppers.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are vibrant and packed with flavor, offering a perfect balance of spices, beans, and vegetables. They are easy to prepare and perfect for a filling dinner. You can even freeze the leftovers for a quick meal later!

Mushroom & Spinach Risotto

This creamy mushroom and spinach risotto is a comforting, rich dish that’s both gluten-free and meat-free. The earthy mushrooms and fresh spinach bring depth to the dish, while the creamy texture of the risotto is satisfying without being heavy.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast or Parmesan cheese (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, sautéing for 3-4 minutes until soft and fragrant.
2. Stir in the sliced mushrooms and cook for 5 minutes, or until they begin to release their moisture and brown.
3. Add the Arborio rice, stirring to coat the grains with the oil and mushrooms. Cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine, if using, and cook until it’s mostly absorbed.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is creamy and al dente, about 20-25 minutes.
6. Stir in the spinach, cooking until wilted. Remove from heat and add nutritional yeast or Parmesan cheese if desired. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This mushroom and spinach risotto is an indulgent dish without the need for heavy cream or cheese. The earthy mushrooms pair beautifully with the fresh spinach, creating a harmonious flavor profile. It’s a perfect option for a cozy, gluten-free, and meat-free meal that feels luxurious yet simple.

Sweet Potato & Lentil Shepherd’s Pie

A comforting and hearty meal, this sweet potato and lentil shepherd’s pie is a perfect gluten-free and meat-free alternative to the classic dish. The creamy sweet potato topping and savory lentil filling make for a nourishing meal that’s perfect for colder days.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1/2 tsp smoked paprika
• 1/4 cup peas (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for about 15-20 minutes, or until tender. Drain and mash with olive oil, salt, and pepper until smooth. Set aside.
2. In a large pan, sauté the onion, carrots, and garlic in olive oil over medium heat for 5-7 minutes, until softened.
3. Add the lentils, vegetable broth, tomato paste, thyme, and smoked paprika. Bring to a simmer and cook for 20-25 minutes, or until the lentils are tender and the broth has mostly absorbed. Stir in peas, if using.
4. Transfer the lentil mixture to a baking dish and spread evenly. Spoon the mashed sweet potatoes on top and spread into an even layer.
5. Bake for 15-20 minutes, or until the top is lightly golden and the filling is bubbling.
6. Garnish with fresh parsley before serving.

This sweet potato and lentil shepherd’s pie is a wonderfully filling dish that combines the natural sweetness of the potatoes with the savory lentils. It’s a hearty and satisfying meal, perfect for those looking for a gluten-free, meat-free version of a comforting classic.

Cauliflower Rice Stir-Fry

A light and healthy alternative to traditional stir-fried rice, this cauliflower rice stir-fry is loaded with vegetables and is both gluten-free and meat-free. The cauliflower rice mimics the texture of regular rice but is lower in calories and carbs.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or store-bought cauliflower rice)
• 2 tbsp sesame oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup snap peas, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. 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.
2. Add the bell pepper, snap peas, and carrot, cooking for 5-7 minutes until the vegetables are tender-crisp.
3. Stir in the cauliflower rice, soy sauce, and rice vinegar. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.
4. Remove from heat and sprinkle with sesame seeds and fresh cilantro.
5. Serve hot.

This cauliflower rice stir-fry is a light, flavorful dish that’s easy to prepare and packed with nutrients. The cauliflower rice is a great low-carb substitute for regular rice, and the variety of vegetables makes it colorful and vibrant. It’s a quick, satisfying meal that’s gluten-free, meat-free, and perfect for any day of the week.

Butternut Squash & Black Bean Chili

This hearty butternut squash and black bean chili is a filling, nutritious dish that’s perfect for chilly evenings. The natural sweetness of the squash balances the rich, spicy flavors of the chili, making for a comforting meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Add the black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer and cook for 10-15 minutes.
4. Stir in the roasted butternut squash and cook for another 5 minutes to combine the flavors.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This butternut squash and black bean chili is the perfect combination of sweet and spicy, with the squash adding a subtle sweetness that complements the savory beans and spices. It’s hearty, filling, and great for meal prepping or freezing for later.

Vegan Lentil Tacos

These vegan lentil tacos are a flavorful, protein-packed alternative to traditional meat tacos. The lentils are seasoned with bold spices, making them a perfect filling for soft tortillas, topped with your favorite taco fixings.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes, or vegan cheese

Instructions:

1. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the broth is absorbed.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the cooked lentils, chili powder, cumin, paprika, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally to combine the spices.
4. Warm the tortillas in a dry pan or microwave until soft and pliable.
5. Assemble the tacos by filling each tortilla with the lentil mixture and topping with fresh cilantro and any other desired toppings.
6. Serve immediately with lime wedges.

These vegan lentil tacos are packed with flavor, offering a hearty and satisfying meal without meat. The lentils are rich in protein and fiber, making them an excellent choice for a gluten-free and meat-free meal that everyone will enjoy.

Cabbage & Carrot Slaw

This crunchy, tangy cabbage and carrot slaw is a refreshing side dish that pairs well with a variety of meals. It’s quick to prepare and can be served as a salad or as a topping for tacos, burgers, or sandwiches.

Ingredients:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 tsp celery seed (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, pepper, and celery seed (if using).
3. Pour the dressing over the cabbage and carrot mixture, tossing to coat evenly.
4. Let the slaw sit for about 15 minutes to allow the flavors to meld.
5. Serve garnished with fresh parsley.

This cabbage and carrot slaw is crisp, tangy, and full of flavor. It’s a perfect gluten-free, meat-free side dish that adds crunch and brightness to any meal. It’s also easy to make ahead and store in the fridge for a few days.

Chickpea & Spinach Curry

A rich and flavorful chickpea and spinach curry is the perfect comforting dish, full of spices and plant-based protein. The combination of chickpeas and spinach in a creamy coconut milk base makes for a hearty, gluten-free, and meat-free meal that will warm you from the inside out.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5-7 minutes until softened and fragrant.
2. Stir in the cumin, turmeric, garam masala, and cayenne pepper (if using). Cook for another 1-2 minutes until the spices are fragrant.
3. Add the chickpeas, coconut milk, and diced tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice and garnish with fresh cilantro.

This chickpea and spinach curry is both comforting and flavorful, with the coconut milk adding creaminess and depth to the dish. The spices create a rich base, and the chickpeas provide a good source of protein. Serve with rice for a filling, hearty meal.

Avocado & Quinoa Salad

This avocado and quinoa salad is a light, fresh, and nutritious dish that is both gluten-free and meat-free. Packed with healthy fats from the avocado and protein from the quinoa, it’s a filling salad that works as a main dish or a side.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta or vegan cheese (optional)

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, and cilantro.
2. Drizzle with lime juice and olive oil. Toss gently to combine.
3. Season with salt and pepper to taste.
4. If desired, top with crumbled feta or vegan cheese.
5. Serve immediately or chill in the fridge for 30 minutes before serving for a cool, refreshing dish.

This avocado and quinoa salad is incredibly versatile, offering a burst of freshness with each bite. The creamy avocado pairs perfectly with the quinoa’s nuttiness, making for a satisfying meal that is packed with protein and healthy fats.

Vegan Pad Thai

This vegan pad Thai is a flavorful and light alternative to the traditional dish. The stir-fried noodles are paired with a delicious, tangy peanut sauce and topped with crunchy vegetables, creating a healthy, gluten-free, meat-free meal.

Ingredients:

• 8 oz rice noodles
• 2 tbsp sesame oil
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 1 cup snap peas, sliced
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped

For the sauce:

• 3 tbsp peanut butter
• 2 tbsp tamari or soy sauce (use tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1/2 tsp sriracha (optional)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, tamari, maple syrup, lime juice, and sriracha (if using) to make the sauce.
3. Heat sesame oil in a large pan over medium heat. Add the carrots, bell pepper, and snap peas, and cook for 4-5 minutes until the vegetables are slightly tender but still crisp.
4. Add the cooked rice noodles and pour the peanut sauce over the noodles. Toss everything together to coat the noodles in the sauce.
5. Remove from heat and top with chopped green onions, peanuts, and cilantro.
6. Serve immediately and enjoy!

This vegan pad Thai is full of vibrant, fresh ingredients with a rich peanut sauce that brings everything together. The combination of vegetables, rice noodles, and the flavorful sauce makes it a satisfying meal, while the peanuts and cilantro add texture and freshness.

Roasted Red Pepper & Hummus Wrap

This roasted red pepper and hummus wrap is a quick and easy lunch option that’s packed with flavor. It’s a light, healthy, and satisfying wrap that’s perfect for meal prep or a packed lunch.

Ingredients:

• 1 large whole wheat or gluten-free wrap
• 1/4 cup hummus
• 1/2 cup roasted red peppers, sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup spinach or mixed greens
• 1/4 cup feta or vegan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Spread the hummus evenly on the wrap.
2. Layer the roasted red peppers, cucumber, spinach, and cheese (if using) on top of the hummus.
3. Season with salt and pepper.
4. Roll up the wrap tightly, folding in the sides as you go to enclose the filling.
5. Slice in half and serve immediately or wrap tightly in foil for an on-the-go lunch.

This roasted red pepper and hummus wrap is a quick, delicious option for busy days. The creamy hummus complements the sweet roasted red peppers, while the cucumber adds a nice crunch. It’s fresh, filling, and perfect for those seeking a gluten-free, meat-free meal.

Stuffed Acorn Squash with Wild Rice

This stuffed acorn squash with wild rice is a beautiful and flavorful dish that makes a perfect gluten-free, meat-free main course. The sweet and savory stuffing with wild rice, cranberries, and nuts creates a delicious contrast with the tender roasted squash.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup wild rice, cooked
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1/4 cup fresh parsley, chopped
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. In a large bowl, combine the cooked wild rice, dried cranberries, walnuts or pecans, and parsley. Mix well.
3. Once the squash is done, flip the halves over and stuff them with the wild rice mixture.
4. Drizzle with maple syrup for a touch of sweetness, if desired.
5. Serve hot.

This stuffed acorn squash with wild rice is both visually stunning and incredibly tasty. The natural sweetness of the squash pairs perfectly with the savory rice mixture, making it an ideal choice for a holiday meal or a cozy dinner.

Chickpea Salad Sandwich

This chickpea salad sandwich is a delicious, protein-packed alternative to the classic tuna or chicken salad. The creamy chickpea mixture, made with vegan mayo and herbs, is perfect for a gluten-free, meat-free lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• Salt and pepper to taste
• 2 slices gluten-free bread or bread of your choice
• Lettuce or spinach for garnish

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some chunks for texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, red onion, salt, and pepper. Mix well.
3. Spread the chickpea salad onto one slice of bread and top with lettuce or spinach. Place the other slice of bread on top.
4. Serve immediately, or wrap tightly for a lunch on the go.

This chickpea salad sandwich is a healthy, satisfying lunch option that’s full of flavor. The creamy chickpeas combined with the crunch of celery and onion make for a hearty, gluten-free, meat-free meal that’s perfect for busy days.

Note: More recipes are coming soon