40+ Mouthwatering Gluten-Free Vegan Dinner Recipes You’ll Love

Looking for delicious, nutritious, and satisfying dinner ideas that fit both gluten-free and vegan diets? You’re in the right place!

Whether you’re living with dietary restrictions or simply exploring plant-based and gluten-free options, we’ve compiled a list of over 40 amazing dinner recipes that are sure to delight your taste buds.

From comforting soups to hearty grain bowls and flavorful stir-fries, these recipes prove that eating gluten-free and vegan can be both easy and delicious.

With simple ingredients, these dishes are perfect for anyone looking to maintain a healthy lifestyle without sacrificing taste.

Let’s dive into these mouthwatering options for your next dinner!

40+ Mouthwatering Gluten-Free Vegan Dinner Recipes You’ll Love

No matter your dietary needs, these 40+ gluten-free vegan dinner recipes offer something for everyone.

Whether you’re craving something light and fresh or rich and comforting, there’s no shortage of options that are as delicious as they are nourishing.

Say goodbye to meal planning stress, and embrace these easy-to-make, flavorful dishes that will leave you feeling satisfied and energized.

Try out a few tonight and discover how delicious gluten-free vegan cooking can be!

Spicy Chickpea & Quinoa Stir-Fry

This spicy chickpea and quinoa stir-fry is a hearty and satisfying gluten-free and vegan dish packed with protein, fiber, and bold flavors. The combination of crunchy chickpeas, fluffy quinoa, and a variety of fresh vegetables offers a perfect balance of textures. With a kick of spice from chili flakes and a zesty twist from lime, it’s an ideal meal for a quick weeknight dinner.

Ingredients:

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 carrot, julienned
• 1/2 cup corn kernels (fresh or frozen)
• 2 tablespoons tamari or soy sauce (gluten-free)
• 1 tablespoon chili flakes
• 1 teaspoon cumin powder
• 1 tablespoon smoked paprika
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the quinoa according to package instructions. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chickpeas and sauté for 5-7 minutes until crispy. Remove and set aside.
3. In the same skillet, add the bell pepper, zucchini, carrot, and corn. Cook for 5-6 minutes until the vegetables are tender but still crisp.
4. Add the cooked quinoa, chickpeas, tamari, chili flakes, cumin, smoked paprika, and lime juice. Stir well to combine and heat through.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.

This Spicy Chickpea & Quinoa Stir-Fry offers a burst of flavors in every bite. The spiciness from the chili flakes perfectly complements the smoky paprika, while the quinoa and chickpeas provide a fulfilling meal. Whether you’re looking for a nutritious dinner or a quick meal to impress guests, this stir-fry is both versatile and vibrant. It’s the perfect balance of healthy ingredients that will leave you full and satisfied.

Cauliflower & Sweet Potato Curry

This Cauliflower & Sweet Potato Curry is a comforting, rich, and flavorful dish, perfect for a cozy dinner. With its creamy coconut milk base, tender cauliflower, and naturally sweet roasted sweet potatoes, this curry is a vegan and gluten-free option that doesn’t compromise on taste. The combination of curry spices infuses the vegetables with warmth and depth, creating a comforting meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the garlic, ginger, curry powder, turmeric, and cumin. Stir for 1-2 minutes until fragrant.
4. Pour in the coconut milk, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
5. Add the cauliflower florets and cook for 10-12 minutes until they are tender and the flavors are well blended.
6. Stir in the roasted sweet potatoes and cook for an additional 5 minutes. Adjust the seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Cauliflower & Sweet Potato Curry is a nourishing and delicious vegan dish that will warm you from the inside out. The coconut milk creates a silky-smooth sauce that beautifully complements the sweet and savory flavors of the vegetables. It’s a versatile dish that can be served over rice or enjoyed on its own. Perfect for a weeknight dinner or meal prep, this curry is sure to become a favorite in your gluten-free and vegan recipe collection.

Zucchini Noodles with Avocado Pesto

Zucchini noodles with avocado pesto is a fresh, creamy, and satisfying gluten-free and vegan dish. The spiralized zucchini acts as a healthy, low-carb substitute for pasta, and the avocado pesto adds a rich, creamy texture without any dairy. With the addition of garlic, lemon, and fresh basil, this dish is vibrant and perfect for those seeking a light yet filling dinner.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional for garnish)
• Nutritional yeast (optional for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor or blender, combine the avocado, basil, lemon juice, garlic, pine nuts, and olive oil. Blend until smooth, adding salt and pepper to taste.
3. In a large bowl, toss the zucchini noodles with the avocado pesto until well coated.
4. If desired, garnish with cherry tomatoes and sprinkle with nutritional yeast for a cheesy flavor.
5. Serve immediately and enjoy!

Zucchini Noodles with Avocado Pesto is a fresh and light meal that still satisfies your craving for something creamy and flavorful. The combination of the smooth avocado pesto and crunchy zucchini noodles creates a delightful contrast in textures. It’s the perfect dinner for those looking for a quick, gluten-free, and vegan option that’s both nourishing and full of flavor. This dish is also versatile enough to be served as a side or enjoyed as a full meal, and it can be easily customized with additional toppings or vegetables.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These Vegan Stuffed Bell Peppers with Quinoa and Black Beans are a hearty and nutritious meal that is both gluten-free and full of plant-based protein. The combination of quinoa, black beans, and spices creates a delicious filling, while the bell peppers provide a naturally sweet and crunchy vessel. Perfect for a wholesome dinner, these stuffed peppers are satisfying, flavorful, and simple to make.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 cup tomato paste
• 1/2 cup diced tomatoes
• Salt and pepper, to taste
• 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.
2. In a skillet, sauté the onion and garlic with a little oil over medium heat until softened, about 5-7 minutes.
3. Add the cumin, chili powder, smoked paprika, tomato paste, and diced tomatoes. Stir to combine and cook for another 3-4 minutes until the spices are fragrant.
4. Stir in the cooked quinoa, black beans, and corn. Season with salt and pepper, and cook for another 2-3 minutes until heated through.
5. Stuff the bell peppers with the quinoa mixture, packing it tightly. Place the stuffed peppers in a baking dish.
6. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

egan Stuffed Bell Peppers with Quinoa and Black Beans are a perfect example of how simple ingredients can create a rich and satisfying dish. The combination of quinoa, beans, and spices offers a fulfilling meal, while the bell peppers bring a burst of sweetness and crunch. This dish is ideal for a filling dinner or can be made in advance for meal prep. It’s a delicious, plant-based option that’s packed with flavor and nutrition, making it a great addition to your gluten-free and vegan recipe rotation.

Sweet Potato & Black Bean Tacos

These Sweet Potato & Black Bean Tacos are a flavorful and satisfying vegan and gluten-free dinner option. Roasted sweet potatoes combined with seasoned black beans create a hearty filling, while the fresh toppings such as avocado, cilantro, and lime juice add a burst of freshness. These tacos are quick to prepare, making them a perfect weeknight meal that is both nourishing and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving
• Salsa (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat for 5-7 minutes. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet or microwave until soft.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, cilantro, and a squeeze of lime juice.
6. Serve with salsa if desired.

Sweet Potato & Black Bean Tacos are an easy and vibrant dish that packs a punch of flavor. The sweet and savory combination of roasted sweet potatoes with the hearty black beans creates the perfect taco filling. Topped with creamy avocado and fresh cilantro, these tacos are light yet satisfying, making them an excellent choice for a weeknight dinner. You can easily customize the toppings, and the tacos are a crowd-pleaser for both vegans and non-vegans alike. Whether you’re looking for a quick meal or a fun, build-your-own dinner, these tacos are sure to be a hit.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, comforting dish that mimics the classic stroganoff without any dairy or gluten. The earthy mushrooms and rich cashew cream sauce create a velvety texture, while the addition of garlic, onions, and a touch of Dijon mustard elevates the flavors. This dish is perfect for those who want a hearty, plant-based twist on a traditional favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8 oz (225g) mushrooms, sliced
• 1 teaspoon thyme (fresh or dried)
• 1 tablespoon Dijon mustard
• 1/2 cup vegetable broth
• 1 cup canned coconut milk
• 1/4 cup cashews (soaked for at least 2 hours)
• Salt and pepper, to taste
• 8 oz gluten-free pasta (such as rice or chickpea pasta)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the garlic and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
4. Stir in the thyme and Dijon mustard, then pour in the vegetable broth. Let it simmer for 3-4 minutes, allowing the flavors to meld together.
5. In a blender or food processor, combine the coconut milk and soaked cashews. Blend until smooth and creamy.
6. Pour the cashew cream into the skillet and stir to combine. Season with salt and pepper, and simmer for an additional 5 minutes until the sauce thickens.
7. Toss the cooked pasta into the creamy mushroom sauce. Serve garnished with fresh parsley.

Vegan Mushroom Stroganoff is the perfect comforting meal for colder evenings, offering a rich and creamy sauce without any dairy. The mushrooms provide depth of flavor, and the cashew cream adds a luxurious texture that makes this dish feel indulgent. Whether served over gluten-free pasta or mashed potatoes, this dish is a satisfying option for those looking for a vegan and gluten-free comfort food. It’s easy to make, filling, and perfect for anyone craving a plant-based version of a classic favorite.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light yet filling gluten-free and vegan dish that swaps traditional pasta for nutrient-packed spaghetti squash. The squash strands provide a wonderful, delicate texture, while the fresh vegetables and tangy lemon dressing create a burst of flavor. This dish is perfect for anyone looking for a fresh, healthy, and satisfying dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Nutritional yeast, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes, until the vegetables are tender.
4. Add the garlic to the skillet and cook for an additional 1 minute, until fragrant.
5. Once the spaghetti squash is done, use a fork to scrape out the strands of squash into a large bowl. Toss the squash with the sautéed vegetables, lemon juice, and fresh basil.
6. Season with salt and pepper to taste, and garnish with nutritional yeast, if desired.

Spaghetti Squash Primavera offers a light, gluten-free, and vegan alternative to traditional pasta dishes. The roasted squash provides a subtly sweet flavor, while the sautéed vegetables bring freshness and color to the plate. The lemon juice and fresh basil elevate the dish with zesty and aromatic notes, making it a delightful option for a healthy weeknight dinner. This dish is perfect for those seeking a low-carb, nutrient-dense meal that doesn’t sacrifice flavor.

Lentil & Vegetable Shepherd’s Pie

Lentil & Vegetable Shepherd’s Pie is a hearty, comforting dish that is both gluten-free and vegan. Packed with protein-rich lentils, colorful vegetables, and a creamy mashed potato topping, this shepherd’s pie is a satisfying and nutritious dinner. It’s a great option for colder weather, offering layers of flavor that will keep you warm and satisfied.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 large potatoes, peeled and chopped
• 1/4 cup unsweetened almond milk
• 2 tablespoons vegan butter
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-7 minutes until softened.
3. Add the carrots, peas, and corn, and cook for another 5 minutes. Stir in the tomato paste, cooked lentils, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
4. While the filling is cooking, bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, until fork-tender. Drain and mash the potatoes with almond milk and vegan butter until smooth.
5. Transfer the lentil and vegetable mixture to a baking dish and top with the mashed potatoes, spreading them evenly over the filling.
6. Bake for 20 minutes, or until the top is golden brown.
7. Garnish with fresh parsley before serving.

Lentil & Vegetable Shepherd’s Pie is a perfect comfort food for those following a vegan and gluten-free diet. The savory lentils and vegetables create a rich and flavorful base, while the creamy mashed potatoes provide a satisfying topping. This dish is a great way to enjoy a classic recipe with a plant-based twist, offering a full and hearty meal that will please both vegans and non-vegans alike. It’s a great option for meal prep, as it stores well in the fridge and can be reheated for an easy lunch or dinner.

Vegan Chickpea Tikka Masala

Vegan Chickpea Tikka Masala is a rich and flavorful Indian-inspired dish made with tender chickpeas in a creamy tomato-based sauce. The fragrant spices, including garam masala, cumin, and turmeric, infuse the sauce with deep, aromatic flavors, while the coconut milk adds a smooth, velvety texture. This dish is perfect for anyone craving a comforting, plant-based version of the classic chicken tikka masala.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice or naan (gluten-free) for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened.
2. Add the garlic and grated ginger, and cook for 1 minute until fragrant.
3. Stir in the garam masala, cumin, turmeric, paprika, and coriander, and cook for another 1-2 minutes to toast the spices.
4. Add the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a simmer. Cook for 10-12 minutes, allowing the sauce to thicken and the flavors to develop.
5. Add the chickpeas and simmer for another 5-7 minutes until heated through and the sauce is rich and creamy.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve the tikka masala with cooked rice or gluten-free naan.

Vegan Chickpea Tikka Masala is a comforting and hearty dish that brings the flavors of Indian cuisine to your table in a vegan, gluten-free form. The creamy coconut milk sauce perfectly balances the rich, aromatic spices, while the chickpeas provide protein and texture. This dish is a great option for anyone looking for a flavorful and satisfying plant-based meal, and it’s perfect for serving with rice or naan for a complete dinner. It’s a flavorful alternative to traditional tikka masala, offering all the taste with none of the dairy.

Vegan Falafel with Tahini Sauce

Vegan Falafel with Tahini Sauce is a classic Middle Eastern dish that’s gluten-free and packed with plant-based protein. The crispy, flavorful falafel is made with chickpeas, herbs, and spices, while the creamy tahini sauce adds a rich, nutty element. Perfect for serving in pita pockets, over a salad, or as a snack, these falafels are a versatile, satisfying meal that everyone will love.

Ingredients for Falafel:

• 2 cans chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chickpea flour (or gluten-free flour)
• 2 tablespoons olive oil (for frying)

Ingredients for Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions:

1. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture comes together but still has texture. Add the chickpea flour and pulse a few more times.
2. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to firm up.
3. Heat olive oil in a skillet over medium heat. Form the falafel mixture into small balls or patties and fry for 3-4 minutes on each side, until golden and crispy. Alternatively, bake at 375°F (190°C) for 25-30 minutes, flipping halfway through.
4. While the falafel cooks, prepare the tahini sauce by combining tahini, lemon juice, olive oil, garlic, and water in a small bowl. Stir until smooth, adding more water if necessary to reach your desired consistency.
5. Serve the falafel with tahini sauce, and enjoy with pita, a salad, or as a snack.

Vegan Falafel with Tahini Sauce is a delicious and nutritious meal that is perfect for any time of day. The crispy falafel provides a satisfying texture, while the aromatic herbs and spices give it a rich flavor profile. Paired with the creamy tahini sauce, this dish is a flavorful, protein-packed option that works for lunch, dinner, or a light snack. It’s a great meal for meal prep, and the falafel can be stored and reheated for a quick, satisfying bite.

Vegan Tempeh Stir-Fry with Peanut Sauce

Vegan Tempeh Stir-Fry with Peanut Sauce is a quick, satisfying, and protein-packed meal that’s both gluten-free and vegan. The tempeh is marinated in a savory sauce, then sautéed with colorful vegetables, and finished off with a rich peanut sauce. This dish is loaded with flavor and perfect for anyone craving a healthy stir-fry that’s full of texture and nutrients.

Ingredients:

• 1 block tempeh, cut into cubes
• 1 tablespoon tamari or soy sauce (gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup snap peas
• 1/4 cup peanuts, crushed (for garnish)

Ingredients for Peanut Sauce:

• 1/4 cup peanut butter (smooth)
• 2 tablespoons tamari or soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1-2 tablespoons water (to thin)

Instructions:

1. In a bowl, whisk together the tamari, rice vinegar, maple syrup, and sesame oil. Add the cubed tempeh and marinate for at least 20 minutes, stirring occasionally.
2. While the tempeh marinates, whisk together all the ingredients for the peanut sauce in a separate bowl, adding water until you reach your desired consistency.
3. Heat olive oil in a large skillet or wok over medium heat. Add the marinated tempeh and cook for 5-7 minutes, stirring occasionally until golden and crispy on all sides.
4. Add the bell pepper, broccoli, carrot, and snap peas to the skillet, and stir-fry for another 5-7 minutes until the vegetables are tender but still vibrant.
5. Pour the peanut sauce over the tempeh and vegetables, and toss to combine.
6. Garnish with crushed peanuts and serve over rice or noodles.

Vegan Tempeh Stir-Fry with Peanut Sauce is a vibrant and filling dish that is both quick and easy to prepare. The tempeh provides a hearty base, while the vegetables add freshness and crunch. The peanut sauce ties everything together with its creamy, slightly sweet, and savory flavor. This dish is perfect for those looking for a protein-rich, plant-based dinner that’s full of flavor and texture. It can be served with rice or noodles, making it a versatile and customizable meal.

Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto is a creamy, comforting dish that’s both gluten-free and dairy-free. The sweet and nutty flavor of the roasted butternut squash pairs beautifully with the rich, creamy texture of the risotto. This dish is perfect for cozy nights when you want a hearty, plant-based meal that’s full of flavor and warmth.

Ingredients:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh sage or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the garlic and cook for another 1 minute.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and cook until it is mostly absorbed by the rice.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Continue adding broth and stirring until the rice is creamy and cooked through, about 20-25 minutes.
7. Once the risotto is done, stir in the roasted butternut squash and nutritional yeast. Season with salt and pepper to taste.
8. Garnish with fresh sage or parsley and serve immediately.

Vegan Butternut Squash Risotto is a rich, creamy dish that’s perfect for a comforting dinner. The roasted butternut squash adds a natural sweetness and depth of flavor, while the creamy risotto provides a luxurious texture without any dairy. With the addition of nutritional yeast, this dish has a cheesy, umami flavor that makes it even more satisfying. Whether you’re looking for a special occasion dish or a cozy weeknight dinner, this risotto is sure to impress with its simplicity and depth of flavor.

Vegan Sweet Potato and Black Bean Chili

Vegan Sweet Potato and Black Bean Chili is a hearty, flavorful, and nutritious dish that’s perfect for a cozy dinner. Packed with protein-rich black beans, sweet potatoes, and a variety of spices, this chili is both filling and comforting. It’s naturally gluten-free, vegan, and loaded with vegetables, making it an excellent choice for anyone craving a warming, healthy meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato paste
• 1 1/2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the bell pepper, sweet potatoes, cumin, chili powder, smoked paprika, and cinnamon (if using). Stir to coat the vegetables in the spices and cook for another 3-4 minutes.
3. Stir in the black beans, diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Season the chili with salt and pepper to taste. If you like it spicier, you can add a pinch of cayenne pepper or red pepper flakes.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Vegan Sweet Potato and Black Bean Chili is a perfect meal for those chilly evenings when you need something filling and satisfying. The combination of sweet potatoes and black beans provides a hearty base, while the spices infuse the dish with rich, warm flavors. This chili is also great for meal prep, as the flavors deepen and improve as it sits. Whether served alone or with gluten-free cornbread, it’s a versatile, nourishing dish that’s sure to please.

Vegan Zucchini Noodles with Pesto

Vegan Zucchini Noodles with Pesto is a refreshing, gluten-free, and plant-based alternative to traditional pasta. The zucchini noodles are light yet satisfying, and they pair perfectly with a rich, nutty pesto sauce made from fresh basil, garlic, and nutritional yeast. This dish is perfect for a quick, healthy weeknight dinner that’s bursting with flavor.

Ingredients for Zucchini Noodles:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• Salt and pepper, to taste

Ingredients for Pesto Sauce:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding a little extra olive oil if needed to reach your desired consistency.
2. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still firm. Avoid overcooking, as they can become mushy.
3. Toss the cooked zucchini noodles with the pesto sauce until well coated. Adjust seasoning if needed.
4. Serve immediately, garnished with additional basil or pine nuts if desired.

Vegan Zucchini Noodles with Pesto is a light, refreshing, and flavorful dish that makes a perfect gluten-free and plant-based dinner. The zucchini noodles provide a satisfying, low-carb base, while the homemade pesto sauce adds a deliciously creamy and nutty finish. This dish is quick and easy to prepare, making it ideal for busy weeknights or as a healthy lunch option. It’s a great way to enjoy the classic flavors of pesto without the heaviness of traditional pasta.

Vegan Cauliflower Tacos with Avocado Cream

Vegan Cauliflower Tacos with Avocado Cream are a flavorful and satisfying taco option that’s both gluten-free and vegan. Roasted cauliflower, seasoned with bold spices, provides a crispy, savory base, while the creamy avocado sauce adds a rich and tangy contrast. These tacos are perfect for a fun dinner and can be easily customized with your favorite toppings.

Ingredients for Cauliflower:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste

Ingredients for Avocado Cream:

• 1 ripe avocado
• 1/4 cup lime juice
• 2 tablespoons cilantro, chopped
• 1 garlic clove
• Salt and pepper to taste
• Water, as needed to thin

For Tacos:

• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden.
3. While the cauliflower roasts, prepare the avocado cream by blending together the avocado, lime juice, cilantro, garlic, salt, and pepper in a food processor. Add water as needed to achieve a smooth, creamy consistency.
4. Warm the corn tortillas in a dry skillet or microwave until soft.
5. To assemble the tacos, fill each tortilla with roasted cauliflower and drizzle with avocado cream. Garnish with fresh cilantro and serve with lime wedges on the side.

Vegan Cauliflower Tacos with Avocado Cream are a vibrant, healthy, and satisfying dinner option that packs a punch of flavor. The roasted cauliflower provides a crispy, savory filling, while the creamy avocado sauce adds a cool, refreshing contrast. These tacos are not only gluten-free and vegan but also highly customizable with additional toppings like salsa, shredded lettuce, or diced tomatoes. Whether you’re serving them for a casual weeknight meal or entertaining guests, these tacos are sure to be a hit.

Note: More recipes are coming soon!