34 + Irresistible Gluten-Free Vegan Dinner Recipes You Need to Try

In today’s fast-paced world, finding a meal that meets all of your dietary needs can sometimes feel like a challenge. Whether you’re vegan, gluten-free, or both, you deserve a delicious, satisfying dinner that supports your lifestyle. The good news is, there are endless options that not only align with these dietary restrictions but are also packed with flavor and nutrition!

In this blog post, we’ll explore 34 gluten-free, vegan dinner recipes that will make your evenings stress-free and full of mouthwatering meals.

From hearty stews to vibrant salads, there’s something for everyone to enjoy!

34 + Irresistible Gluten-Free Vegan Dinner Recipes You Need to Try

Eating gluten-free and vegan doesn’t mean sacrificing taste or creativity.

With these 34 dinner recipes, you’ll be able to enjoy satisfying, wholesome meals that everyone can enjoy—whether they follow a gluten-free or vegan diet or not.

Next time you’re looking to spice up your dinner routine, try out these recipes, and you might just discover a new favorite dish.

Your taste buds—and your body—will thank you!

Sweet Potato and Chickpea Curry

A comforting and flavorful curry made with sweet potatoes, chickpeas, and a rich coconut milk base. This dish is packed with spices, creating a perfect balance of warmth and sweetness, and is naturally gluten-free and vegan. It’s ideal for a cozy dinner, served over rice or with naan.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional)
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a little oil over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Add the garlic and ginger, and sauté for an additional 2 minutes.
3. Stir in the curry powder, cumin, turmeric, and chili flakes, and cook for another minute.
4. Add the sweet potatoes, chickpeas, vegetable broth, and coconut milk. Stir to combine.
5. Bring to a simmer, cover, and cook for about 20-25 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve over rice or with gluten-free naan, and garnish with fresh cilantro.

This curry is a rich, hearty meal that satisfies your hunger with a burst of flavor. The combination of sweet potatoes and chickpeas provides both fiber and protein, making this dish nourishing and filling. The coconut milk gives it a smooth, creamy texture while the spices create a depth of flavor. It’s a versatile dish that can be enjoyed by everyone, regardless of dietary restrictions, and it’s simple to prepare for a weeknight dinner.

Zucchini Noodles with Avocado Pesto

A fresh and creamy zucchini noodle dish with a smooth avocado pesto sauce, perfect for a light, healthy dinner. It’s full of vibrant flavors and textures, with the richness of the avocado and the zest of fresh basil. This gluten-free and vegan dish is a great option for anyone looking for a nutritious, yet indulgent meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and scooped
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved, for garnish

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make ribbons.
2. In a food processor, combine the avocado, basil, garlic, lemon juice, olive oil, and nutritional yeast (if using). Blend until smooth.
3. Season with salt and pepper to taste.
4. Toss the zucchini noodles with the avocado pesto sauce until well-coated.
5. Serve with a garnish of fresh cherry tomatoes and an extra sprinkle of nutritional yeast.

The avocado pesto gives this dish a creamy, indulgent texture without any dairy, making it the perfect vegan and gluten-free option. Zucchini noodles are a great alternative to traditional pasta, offering a light, refreshing crunch that pairs wonderfully with the rich, nutty pesto. The combination of fresh herbs, healthy fats from the avocado, and the vibrant crunch of the zucchini makes this dish not only a great dinner choice but also a crowd-pleaser at any gathering.

Cauliflower Rice Stir-Fry

This cauliflower rice stir-fry is a quick, flavorful, and healthy option for a satisfying dinner. Packed with colorful vegetables and seasoned with tamari for a gluten-free touch, it’s a perfect option for anyone following a vegan or gluten-free diet. The cauliflower rice acts as a low-carb base, offering a great alternative to traditional grains.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 cup mixed bell peppers, chopped
• 1 small onion, chopped
• 1 cup snap peas, halved
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 2 tablespoons tamari (or soy sauce if not gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• Fresh cilantro, chopped, for garnish

Instructions:

1. Start by making the cauliflower rice. Grate the cauliflower using a box grater or a food processor until it resembles rice-sized grains.
2. In a large pan or wok, heat sesame oil over medium heat. Add the onion, bell peppers, carrots, and snap peas, and stir-fry for about 5-7 minutes until tender.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the cauliflower rice, tamari, and rice vinegar. Cook, stirring occasionally, for 5-7 minutes until the cauliflower rice is tender but not mushy.
5. Garnish with sesame seeds and fresh cilantro.

This cauliflower rice stir-fry is a light, flavorful dish that’s perfect for those looking for a healthy yet satisfying meal. The cauliflower rice serves as a nutrient-packed substitute for traditional grains, making it a great low-carb, gluten-free option. The variety of fresh vegetables adds crunch and natural sweetness, while the tamari and sesame oil bring the dish a savory depth of flavor. It’s a customizable dish, allowing you to swap in your favorite veggies or add a protein of choice to suit your preferences.

Vegan Tofu Stir-Fry with Peanut Sauce

A vibrant and satisfying stir-fry featuring crispy tofu, fresh vegetables, and a rich, creamy peanut sauce. This dish is a wonderful combination of textures and flavors, with the crispy tofu providing protein, while the peanut sauce adds depth and creaminess. It’s an easy, gluten-free, and vegan dinner that’s sure to impress.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 1/4 cup peanut butter (smooth)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes in cornstarch, coating them evenly.
2. In a large pan, heat sesame oil over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add the garlic and sauté for 1 minute. Add the bell pepper, broccoli, and carrots, and stir-fry for 5-6 minutes until the vegetables are tender.
4. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and ginger until smooth.
5. Return the tofu to the pan, pour the peanut sauce over the tofu and vegetables, and toss everything to combine.
6. Serve with sesame seeds and fresh cilantro on top.

This tofu stir-fry with peanut sauce is an ideal vegan and gluten-free meal, packed with protein, healthy fats, and loads of flavor. The crispy tofu provides a satisfying texture while soaking up the creamy peanut sauce. The veggies add a crisp, fresh contrast, making it a well-rounded and fulfilling dish. You can customize this recipe by adding other vegetables or proteins, but it’s already perfect as it is.

Butternut Squash and Spinach Risotto

A creamy, comforting risotto made with roasted butternut squash, fresh spinach, and savory vegetable broth. This dish offers a delicious balance of sweetness from the squash and earthiness from the spinach, with the creamy texture of risotto making it a hearty and satisfying gluten-free and vegan dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Add the Arborio rice to the pot, stirring for a minute to toast the rice lightly.
4. If using, pour in the white wine and let it cook off for 1-2 minutes.
5. Add vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Continue adding broth and stirring until the rice is cooked and creamy, about 20-25 minutes.
7. Stir in the roasted butternut squash and fresh spinach, and cook for an additional 2-3 minutes until the spinach is wilted.
8. Season with salt and pepper to taste, and garnish with fresh thyme.

This butternut squash and spinach risotto is an indulgent and satisfying dish that’s perfect for cooler evenings. The roasted squash adds a natural sweetness that balances the richness of the creamy risotto, while the spinach brings a touch of freshness. The dish is naturally gluten-free, and with its vegan-friendly ingredients, it’s a great choice for anyone following plant-based diets. It’s easy to prepare and a comforting meal that feels like a treat.

Vegan Cauliflower Buffalo Wings

For a fun and flavorful dinner, try these crispy cauliflower buffalo wings. Tossed in spicy buffalo sauce and baked to perfection, these wings are a perfect snack or meal. Pair with a creamy vegan dipping sauce and some fresh veggies, and you have a great vegan and gluten-free dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup chickpea flour
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup buffalo sauce (ensure it’s gluten-free)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the chickpea flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
3. Dip the cauliflower florets into the batter, coating them evenly, and place them on the prepared baking sheet.
4. Bake the cauliflower for 25-30 minutes, flipping halfway through, until the florets are crispy and golden.
5. While the cauliflower is baking, heat the buffalo sauce and olive oil in a small pan over low heat.
6. Once the cauliflower is done, toss it in the buffalo sauce until well-coated.
7. Serve with vegan ranch or blue cheese dressing and celery sticks for a complete meal.

These vegan cauliflower buffalo wings are a crispy, spicy, and flavorful alternative to traditional chicken wings. The cauliflower provides a hearty bite, and when tossed in buffalo sauce, it takes on that signature tangy, spicy flavor. The best part? They’re easy to make and serve as a great appetizer or a main dish when paired with a side of veggies or a salad. Whether you’re craving comfort food or looking for a fun dinner idea, these wings will hit the spot.

Quinoa and Black Bean Stuffed Peppers

These quinoa and black bean stuffed peppers are an easy and wholesome dinner option, full of plant-based protein and fiber. The peppers are stuffed with a seasoned quinoa and black bean mixture, baked to perfection, and topped with fresh avocado and cilantro. They’re naturally gluten-free and vegan and make for a colorful and satisfying meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, sliced, for topping

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers on a baking dish, cut side up.
2. In a large bowl, combine the cooked quinoa, black beans, cumin, chili powder, garlic powder, cilantro, lime juice, olive oil, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture, pressing down gently to fill them completely.
4. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
5. Top with fresh avocado slices and additional cilantro before serving.

These quinoa and black bean stuffed peppers are a nutritious, filling, and flavorful dinner option. The quinoa provides protein and fiber, while the black beans add richness and a savory element. The peppers act as a sweet and tender vessel for the filling, and the avocado adds a creamy touch to complete the dish. This meal is a great choice for meal prep as well, as it keeps well in the fridge and can be enjoyed for days.

Vegan Lentil Shepherd’s Pie

A comforting and hearty vegan version of the classic shepherd’s pie, featuring a savory lentil filling with vegetables and a creamy mashed potato topping. This dish is naturally gluten-free and vegan, perfect for cozy dinners and meal prep. It’s a great source of protein, fiber, and vegetables, making it both nourishing and satisfying.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 large carrots, chopped
• 1 cup peas (fresh or frozen)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/4 cup vegetable broth
• 4 large potatoes, peeled and cubed
• 2 tablespoons vegan butter
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the lentils according to package instructions, then drain and set aside.
2. In a separate pan, heat a little oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
3. Add the carrots and peas, then cook for another 5 minutes. Stir in the tomato paste, thyme, and rosemary.
4. Add the vegetable broth and cooked lentils to the pan, simmer for 10 minutes, allowing the flavors to combine. Season with salt and pepper.
5. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with vegan butter and almond milk until smooth. Season with salt and pepper.
6. Preheat the oven to 375°F (190°C). Transfer the lentil and vegetable mixture to a baking dish, then top with the mashed potatoes, spreading it evenly.
7. Bake for 20 minutes, or until the top is lightly golden and crispy.

This vegan lentil shepherd’s pie is the ultimate comfort food, with the hearty lentil and vegetable filling balanced by the creamy mashed potatoes. It’s a well-rounded meal that’s filling, high in protein, and full of flavor. The savory lentils are perfectly complemented by the aromatic herbs, making it a warming and satisfying dish for any occasion.

Vegan Mushroom Stroganoff

A rich, creamy, and savory mushroom stroganoff that’s completely dairy-free and gluten-free, but just as comforting as the classic version. It’s made with tender mushrooms, a flavorful onion and garlic base, and a creamy cashew sauce. This dish pairs wonderfully with gluten-free pasta or rice for a delicious and indulgent dinner.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw cashews (soaked in water for 2-4 hours, then drained)
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat some oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, soy sauce, lemon juice, thyme, and almond milk. Blend until smooth and creamy.
4. Pour the cashew sauce into the pan with the mushrooms, stirring to combine. Simmer for 5-7 minutes, allowing the sauce to thicken.
5. Season with salt and pepper to taste.
6. Serve the stroganoff over gluten-free pasta or rice and garnish with fresh parsley.

This vegan mushroom stroganoff is creamy and indulgent, with the cashew sauce providing a rich texture and flavor that mimics traditional dairy-based stroganoff. The mushrooms add an earthy depth, while the lemon juice and thyme provide bright, aromatic notes. It’s a cozy, satisfying meal that’s perfect for anyone following a vegan or gluten-free diet.

Vegan Chickpea “Tuna” Salad

A fresh, creamy, and protein-packed chickpea salad that tastes like tuna salad but is made with wholesome ingredients. The chickpeas are mashed and mixed with creamy vegan mayo, fresh veggies, and lemon juice for a bright and satisfying dish. It’s perfect for lunch, as a sandwich filling, or served over greens for a light dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Lettuce or gluten-free bread for serving

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
2. Add the vegan mayonnaise, Dijon mustard, red onion, celery, lemon juice, dill, garlic powder, salt, and pepper. Stir to combine.
3. Serve on a bed of lettuce or as a sandwich filling with gluten-free bread.

This chickpea “tuna” salad is a simple yet flavorful vegan meal, perfect for meal prep or quick lunches. The mashed chickpeas mimic the texture of tuna, while the creamy mayo and mustard add richness. The fresh veggies and dill provide a crunch and tang, making it a satisfying option for anyone looking for a light and healthy meal.

Vegan Spaghetti Bolognese

A hearty and flavorful vegan spaghetti bolognese made with lentils and vegetables, simmered in a rich tomato sauce. This dish is a perfect substitute for the classic meat-based bolognese, providing all the depth of flavor and texture without the use of animal products. It’s an easy, gluten-free, and nutritious dinner option.

Ingredients:

• 1 cup dried lentils, cooked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup red wine (optional)
• Salt and pepper to taste
• Gluten-free spaghetti, cooked
• Fresh basil for garnish

Instructions:

1. In a large pan, heat oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the grated carrot and chopped celery, and cook for another 5 minutes.
3. Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, and red wine (if using). Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens.
4. Season with salt and pepper to taste.
5. Serve the bolognese sauce over gluten-free spaghetti and garnish with fresh basil.

This vegan spaghetti bolognese is a delicious, plant-based twist on the traditional dish, with lentils providing protein and a meaty texture. The tomato sauce is rich and flavorful, making this a comforting and filling dinner. Paired with gluten-free spaghetti, this dish is a great option for those looking for a hearty, vegan, and gluten-free meal.

Vegan Coconut Chickpea Stew

A flavorful and filling coconut chickpea stew that combines chickpeas, tomatoes, and a variety of spices in a creamy coconut milk base. This stew is hearty, comforting, and packed with plant-based protein and fiber, making it the perfect option for a healthy vegan and gluten-free dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• 2 cups spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat oil over medium heat. Add the onion, garlic, and ginger, cooking for 3-4 minutes until softened.
2. Stir in the curry powder, cumin, and chili flakes (if using), and cook for another minute.
3. Add the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.

This coconut chickpea stew is a cozy, warming meal that’s full of rich, savory flavors. The creamy coconut milk blends perfectly with the spices, while the chickpeas provide protein and fiber. The addition of spinach gives the dish a fresh, vibrant element, making it a healthy and satisfying meal that’s ideal for any night of the week.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are packed with flavor, featuring roasted sweet potatoes, seasoned black beans, and a zesty lime-cilantro dressing. The perfect combination of sweet, savory, and spicy, they make for a quick, satisfying, and nutritious gluten-free meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas (ensure they’re gluten-free)
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 avocado, sliced
• Salsa, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender.
2. While the sweet potatoes are roasting, heat the black beans in a small pot over low heat, seasoning with salt and pepper.
3. In a small bowl, mix the chopped cilantro and lime juice to make the dressing.
4. Warm the corn tortillas on a skillet or in the oven for a few minutes.
5. Assemble the tacos by placing the roasted sweet potatoes and seasoned black beans on the tortillas. Top with avocado slices, a drizzle of cilantro-lime dressing, and salsa, if desired.

These sweet potato and black bean tacos are a delicious and simple meal bursting with vibrant flavors. The roasted sweet potatoes provide a sweet contrast to the savory black beans, while the cilantro-lime dressing adds a refreshing and zesty note. These tacos are not only vegan and gluten-free but also full of nutrients and perfect for a quick weeknight dinner.

Vegan Cauliflower and Chickpea Curry

A rich, comforting curry made with cauliflower, chickpeas, and a fragrant blend of spices in a creamy coconut milk base. This dish is a perfect combination of textures, with tender cauliflower and hearty chickpeas, and is full of flavor, making it a satisfying vegan and gluten-free dinner.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 can diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Add the curry powder, turmeric, cumin, and cinnamon, and cook for another minute, stirring to coat the onions and garlic.
3. Stir in the cauliflower florets, chickpeas, diced tomatoes, and coconut milk. Bring to a simmer, then cover and cook for 20 minutes, until the cauliflower is tender.
4. Season with salt and pepper to taste and garnish with fresh cilantro.
5. Serve the curry over cooked rice.

This cauliflower and chickpea curry is a flavorful and hearty dish with a creamy coconut base. The aromatic spices give it depth and warmth, while the cauliflower and chickpeas provide a satisfying texture and protein. Serve this curry with rice for a complete meal that’s perfect for a cozy dinner.

Vegan Stuffed Acorn Squash

A savory and sweet dish that pairs roasted acorn squash with a flavorful quinoa and vegetable stuffing, perfect for a fall-inspired dinner. This vegan stuffed acorn squash is naturally gluten-free and offers a well-balanced combination of protein, fiber, and vegetables.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, cooked
• 1 cup spinach, chopped
• 1/2 cup cranberries (fresh or dried)
• 1/4 cup pecans, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil and season with salt, pepper, and cinnamon. Place them on a baking sheet, cut side down, and roast for 35-40 minutes, until tender.
2. While the squash is roasting, prepare the quinoa according to package instructions.
3. In a large bowl, combine the cooked quinoa, chopped spinach, cranberries, and chopped pecans. Drizzle with maple syrup and mix well.
4. Once the squash is tender, remove it from the oven and stuff each half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is heated through.

This vegan stuffed acorn squash is a delicious and visually stunning dish that’s perfect for autumn. The sweet and savory stuffing pairs beautifully with the roasted squash, creating a filling and nutritious meal. The quinoa provides protein and fiber, while the cranberries and pecans add a delightful sweetness and crunch.

Vegan Pad Thai

A flavorful vegan Pad Thai made with rice noodles, sautéed vegetables, tofu, and a tangy peanut sauce. This dish is quick to prepare, delicious, and full of fresh flavors. It’s the perfect gluten-free, vegan meal for those craving a Thai-inspired dish.

Ingredients:

• 8 oz rice noodles (gluten-free)
• 1 block firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1/4 cup peanut butter
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)
• 1/4 cup chopped peanuts for garnish
• Fresh cilantro for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat sesame oil over medium heat. Add the tofu cubes and cook until golden and crispy, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, cabbage, carrot, and bell pepper. Sauté for 3-5 minutes, until the vegetables are tender.
4. In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, and sriracha (if using).
5. Add the cooked noodles and tofu to the skillet with the vegetables, then pour the peanut sauce over everything. Toss to combine and heat through.
6. Garnish with chopped peanuts and fresh cilantro.

This vegan Pad Thai is a deliciously tangy and savory dish, with the creamy peanut sauce adding a rich depth of flavor. The combination of crispy tofu, sautéed vegetables, and rice noodles creates a perfect balance of textures. It’s an easy, satisfying, and flavorful gluten-free meal for anyone craving Thai-inspired cuisine.

Vegan Zucchini Noodles with Pesto

A light and refreshing dinner featuring zucchini noodles tossed in a creamy vegan pesto made from basil, pine nuts, nutritional yeast, and garlic. This dish is naturally gluten-free, low-carb, and bursting with fresh flavors, making it the perfect summer meal or a healthy dinner option.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved, for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine the basil, garlic, pine nuts, and nutritional yeast. Pulse to combine.
3. Slowly add the olive oil while blending until the pesto reaches a smooth, creamy consistency. Season with salt and pepper.
4. Toss the zucchini noodles with the pesto, ensuring the noodles are evenly coated.
5. Garnish with halved cherry tomatoes and serve.

This vegan zucchini noodle pesto is a refreshing and healthy dish, full of vibrant flavors from the fresh basil and garlic. The pesto sauce is creamy and rich, made without dairy, while the zucchini noodles provide a light, low-carb base. This dish is perfect for anyone looking for a quick, gluten-free meal with a burst of fresh, Mediterranean flavors.

Note: More recipes are coming soon