28+ Tasty Gluten-Free Vegan Recipes You’ll Want to Try Today

In a world where dietary preferences and restrictions are becoming more common, finding delicious and nourishing meals that fit multiple needs can be a challenge.

For those looking to embrace a plant-based lifestyle while avoiding gluten, it’s essential to have go-to recipes that are both satisfying and simple to prepare.

Whether you’re vegan by choice, gluten-sensitive, or just exploring new meal ideas, this blog will introduce you to a range of gluten-free vegan recipes that are full of flavor and easy to make.

Say goodbye to bland and restrictive meals and hello to fresh, vibrant dishes that everyone will love—whether they follow a specific diet or not!

28+ Tasty Gluten-Free Vegan Recipes You’ll Want to Try Today

With these gluten-free vegan recipes, you now have a variety of options to explore and enjoy in your kitchen.

Each dish is designed to bring out the natural flavors of wholesome ingredients, providing both nourishment and delight in every bite.

Whether you’re preparing a quick lunch, a hearty dinner, or a refreshing snack, you’ll find inspiration here to keep your meals vibrant and exciting.

So, go ahead and try out these recipes—your taste buds (and your body) will thank you for it!

Vegan Chickpea & Spinach Stew

This hearty stew is the perfect combination of savory chickpeas and fresh spinach, simmered in a rich tomato base with plenty of spices. It’s a filling and nourishing dish that’s both gluten-free and vegan, packed with protein, fiber, and iron.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (400g) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (400g) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh lemon juice (optional, for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the chickpeas, spinach, diced tomatoes, and vegetable broth. Add cumin, paprika, salt, and pepper to taste.
4. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Taste and adjust seasoning if needed. Serve hot, with a squeeze of fresh lemon juice if desired.

This chickpea and spinach stew offers a satisfying balance of textures and flavors. The chickpeas bring a creamy base, while the spinach adds freshness and color. The blend of cumin and paprika infuses the stew with a rich, warm aroma, making it an ideal comfort food. The stew is not only vegan and gluten-free but also incredibly easy to prepare, making it a go-to option for busy weeknights or meal prepping for the week ahead.

Zucchini Noodles with Avocado Pesto

A refreshing and light meal, zucchini noodles are paired with a creamy, dairy-free avocado pesto, creating a gluten-free and vegan-friendly alternative to traditional pasta. This dish is bursting with fresh flavors and healthy fats, making it an ideal option for anyone looking for a nutritious, plant-based dinner.

Ingredients:

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

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles and set them aside.
2. In a blender or food processor, combine the avocado, basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until well-coated. If needed, you can add a bit of water to achieve your desired consistency.
4. Garnish with fresh cherry tomatoes and serve immediately.

This zucchini noodles with avocado pesto dish is not only a delight for the taste buds but also a perfect way to enjoy a low-carb, gluten-free meal. The creamy avocado pesto provides a rich and luscious texture, while the fresh zucchini noodles offer a light and satisfying crunch. It’s a simple yet elegant dish that can be served on its own or paired with your favorite plant-based protein. The bright flavor from the lemon and garlic enhances the overall dish, making it a fresh and healthy option that will leave you feeling satisfied without any heaviness.

Sweet Potato & Black Bean Tacos

These tacos are packed with flavor and vibrant colors, thanks to the roasted sweet potatoes, black beans, and a tangy lime dressing. A gluten-free and vegan-friendly option, they are a great choice for taco night or a casual weeknight dinner. The combination of sweet potatoes and black beans offers a delicious and filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 can (400g) black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For the dressing:

• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, turning halfway through, until tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, lime juice, maple syrup, salt, and pepper in a small bowl.
4. Warm the corn tortillas in a dry skillet for about 1-2 minutes on each side.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla, top with black beans, drizzle with the dressing, and garnish with fresh cilantro and lime wedges.

These sweet potato and black bean tacos are a fantastic combination of sweet, smoky, and savory flavors. The roasted sweet potatoes add a satisfying sweetness, while the black beans offer a hearty base to balance out the dish. The zesty lime dressing brings everything together, creating a burst of freshness in each bite. Whether you’re enjoying these tacos for Taco Tuesday or any day of the week, they provide a healthy, flavorful, and gluten-free option that even non-vegans will love.

Roasted Cauliflower & Chickpea Buddha Bowl

A nourishing and satisfying bowl packed with roasted cauliflower, crispy chickpeas, and a vibrant tahini dressing. This gluten-free and vegan dish is loaded with protein, fiber, and antioxidants, making it a wholesome meal for any time of the day.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup cooked quinoa (or brown rice)
• 1/4 cup fresh parsley, chopped
• 1 avocado, sliced

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Water, to thin

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets and chickpeas on a baking sheet. Drizzle with olive oil, turmeric, smoked paprika, salt, and pepper. Toss to coat evenly.
2. Roast for 25-30 minutes, turning halfway through, until the cauliflower is golden and crispy and the chickpeas are slightly browned.
3. While the veggies roast, prepare the tahini dressing by whisking tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a bowl. Add water a tablespoon at a time until the dressing reaches your desired consistency.
4. To assemble the bowl, place a scoop of quinoa or rice at the bottom, then top with roasted cauliflower, chickpeas, avocado slices, and a drizzle of tahini dressing. Garnish with fresh parsley.

This roasted cauliflower and chickpea Buddha bowl is a perfect balance of textures, with the roasted cauliflower providing a tender yet slightly crispy bite, and the chickpeas offering a savory crunch. The creamy avocado and the nutty tahini dressing add depth and richness to the bowl, making each bite satisfyingly wholesome. This dish is easy to make in batches for meal prepping, and it can be customized with other veggies or grains, depending on your preferences.

Spaghetti Squash Stir-Fry with Tofu

A light and flavorful stir-fry featuring spaghetti squash, sautéed vegetables, and crispy tofu. This vegan and gluten-free recipe is a healthy alternative to traditional stir-fries, providing a delicious, low-carb meal full of protein and vegetables.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
2. While the squash is roasting, heat sesame oil in a large pan over medium heat. Add the tofu cubes and sauté for 7-10 minutes, until crispy on all sides. Remove and set aside.
3. In the same pan, add the bell pepper, carrot, zucchini, and garlic. Stir-fry for about 5-7 minutes until the veggies are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and grated ginger.
5. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands. Add the squash to the pan with the veggies and tofu, then pour the sauce over the mixture. Toss everything together to combine.
6. Serve hot, garnished with sesame seeds and fresh cilantro.

This spaghetti squash stir-fry with tofu is a vibrant and filling dish that’s perfect for a light yet hearty dinner. The spaghetti squash replaces traditional noodles, offering a low-carb alternative that pairs beautifully with the savory, umami flavors of the stir-fry sauce. The crispy tofu adds protein, while the vegetables bring a fresh crunch. The dish is full of flavor, and the tangy and slightly sweet sauce ties everything together, making this meal a satisfying, plant-based option.

Vegan Lentil & Mushroom Shepherd’s Pie

A comforting, hearty dish that features savory lentils and mushrooms in a rich gravy, topped with creamy mashed potatoes. This vegan and gluten-free shepherd’s pie is a perfect cozy meal that’s both filling and nutritious.

Ingredients:

• 1 cup green or brown lentils, cooked
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons vegan butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lentils according to package instructions and set aside.
2. In a large skillet, sauté the onion and garlic in olive oil for 5 minutes until soft. Add the mushrooms and cook until browned and tender.
3. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Let the mixture simmer for 10 minutes, until it thickens slightly.
4. While the lentil mixture simmers, cook the potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash the potatoes with almond milk, vegan butter, salt, and pepper until creamy.
5. Transfer the lentil and mushroom mixture into a baking dish and spread the mashed potatoes evenly on top.
6. Bake for 20-25 minutes until the top is lightly golden and crispy. Garnish with fresh parsley and serve.

This lentil and mushroom shepherd’s pie is a true comfort food classic, made vegan and gluten-free without sacrificing flavor. The lentils provide a meaty texture, while the mushrooms add an earthy richness to the filling. The creamy mashed potatoes on top create a comforting, fluffy contrast. It’s the perfect dish to enjoy on a chilly evening, and it’s easily customizable with different vegetables or seasonings. Plus, it makes fantastic leftovers!

Vegan Sweet Potato & Kale Frittata

A plant-based twist on the traditional frittata, this recipe features creamy sweet potatoes and earthy kale in a savory chickpea flour batter. It’s a delicious and satisfying breakfast or brunch option that’s both gluten-free and vegan.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 bunch kale, chopped
• 1/2 cup chickpea flour
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large pan over medium heat and sauté the diced sweet potatoes for 10-12 minutes, until tender and lightly browned.
2. Add the kale to the pan and cook for an additional 3-4 minutes until wilted. Remove from heat and set aside.
3. In a mixing bowl, whisk together the chickpea flour, water, garlic powder, onion powder, turmeric, salt, and pepper until smooth.
4. Pour the chickpea flour mixture over the sweet potatoes and kale, stirring gently to combine.
5. Transfer the mixture to a greased baking dish or pie pan and bake for 25-30 minutes, until firm and slightly golden on top.
6. Garnish with fresh parsley before serving.

This vegan sweet potato and kale frittata is a nutrient-dense, protein-packed meal that’s full of flavor and texture. The creamy sweet potatoes pair perfectly with the hearty kale, while the chickpea flour provides a rich, egg-like base. The turmeric adds a warm, golden color and a subtle earthiness to the dish. This frittata is a great make-ahead breakfast or brunch option that can be enjoyed warm or cold, making it perfect for meal prepping.

Vegan Stuffed Bell Peppers

These vibrant stuffed bell peppers are loaded with quinoa, black beans, corn, and spices, all baked in a tangy tomato sauce. A gluten-free and vegan-friendly meal, they’re full of flavor and can be easily customized to suit your tastes.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup tomato sauce
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture and pour the tomato sauce over the top.
4. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
5. Garnish with fresh cilantro before serving.

These vegan stuffed bell peppers are a colorful and hearty meal that’s both satisfying and nutritious. The quinoa serves as a great base, while the black beans and corn add protein and a sweet crunch. The cumin and chili powder give the stuffing a flavorful kick, and the tomato sauce adds a tangy finish. This dish is not only delicious but also highly versatile—you can swap out the veggies or grains to create your perfect stuffed pepper combination. It’s an easy, delicious meal for any night of the week.

vegan Cauliflower Tacos

These vegan cauliflower tacos are a delicious and satisfying plant-based option, featuring crispy, roasted cauliflower and a zesty lime dressing. Topped with fresh avocado and a tangy cilantro sauce, these tacos are bursting with flavor and make a great gluten-free meal for any occasion.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small gluten-free corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

For the cilantro sauce:

• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan yogurt or cashew cream
• 1 tablespoon lime juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet.
2. Roast for 20-25 minutes, flipping halfway, until crispy and browned.
3. While the cauliflower is roasting, make the cilantro sauce by blending all ingredients in a small bowl until smooth. Adjust seasoning to taste.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
5. To assemble the tacos, place a few spoonfuls of roasted cauliflower in each tortilla. Top with avocado slices, a drizzle of cilantro sauce, and a squeeze of lime juice.

These vegan cauliflower tacos are a vibrant, flavorful option that brings a wonderful combination of textures and tastes. The roasted cauliflower is crispy on the outside and tender on the inside, making it the perfect filling for gluten-free corn tortillas. The creamy avocado and tangy cilantro sauce add richness and brightness to the dish, making these tacos a crowd-pleaser for both vegans and non-vegans alike.

Sweet Potato & Black Bean Chili

A warming, hearty chili packed with nutritious sweet potatoes, black beans, and tomatoes. This vegan and gluten-free dish is rich in fiber and antioxidants, and its balance of sweet and savory flavors makes it an ideal comfort food for any time of year.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Add the sweet potatoes, chili powder, cumin, salt, and pepper. Stir to combine and cook for another 3-4 minutes.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is the ultimate comfort dish for cold nights. The sweet potatoes add a natural sweetness that pairs beautifully with the smoky chili powder and cumin. The black beans provide a hearty texture, while the tomatoes give the chili a rich depth of flavor. This dish is not only vegan and gluten-free but also a great make-ahead meal that can be enjoyed throughout the week.

Vegan Avocado & Cucumber Sushi Rolls

These refreshing sushi rolls are filled with creamy avocado, crunchy cucumber, and seasoned rice, offering a simple yet satisfying gluten-free vegan option. They’re perfect for a light meal or appetizer and can be easily customized with your favorite veggies.

Ingredients:

• 1 cup sushi rice, cooked
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 sheets nori (seaweed)
• Soy sauce, for dipping
• Pickled ginger, for serving

Instructions:

1. Prepare the sushi rice according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt in a small bowl and stir into the rice. Allow the rice to cool slightly.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about an inch at the top edge free of rice.
3. Arrange a few slices of avocado and cucumber along the bottom edge of the rice.
4. Roll the sushi tightly from the bottom, using the mat to help form a compact roll. Seal the edge with a bit of water.
5. Slice the roll into bite-sized pieces with a sharp knife. Repeat with the remaining ingredients.
6. Serve with soy sauce and pickled ginger.

These vegan avocado and cucumber sushi rolls are a light, refreshing, and easy-to-make dish. The creamy avocado pairs perfectly with the crisp cucumber, while the seasoned rice adds a slight tanginess to balance out the flavors. The nori adds a subtle oceanic taste, and dipping the rolls in soy sauce enhances the overall experience. This dish is perfect for anyone looking for a healthy, plant-based sushi alternative.

Vegan Quinoa & Roasted Vegetable Salad

This vibrant salad features roasted vegetables, protein-packed quinoa, and a simple lemon-tahini dressing. It’s a filling and nutritious meal that’s both vegan and gluten-free, perfect for a light lunch or dinner.

Ingredients:

• 1 cup quinoa, cooked
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, flipping halfway, until the vegetables are tender and lightly browned.
3. While the vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth.
4. Once the vegetables are roasted, combine them with the cooked quinoa in a large bowl. Drizzle with the tahini dressing and toss to combine.
5. Garnish with fresh parsley and serve.

This quinoa and roasted vegetable salad is a hearty, satisfying meal that’s full of vibrant colors and flavors. The roasted vegetables bring a smoky sweetness, while the quinoa provides a chewy texture that makes the salad feel substantial. The tahini dressing ties everything together with its creamy, tangy finish. This dish is perfect for meal prep or for a quick, nutritious dinner.

Vegan Chocolate Chia Pudding

A decadent yet healthy dessert, this chocolate chia pudding is made with dairy-free milk and sweetened with maple syrup. The chia seeds provide a creamy texture, while the cocoa powder adds a rich chocolate flavor, making it a gluten-free, vegan treat.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or other plant-based milk)
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries, for topping (optional)

Instructions:

1. In a mixing bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt.
2. Stir well to combine and ensure the cocoa powder is fully incorporated.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
4. Once ready to serve, give the pudding a quick stir and divide into bowls. Top with fresh berries or other toppings of your choice.

This vegan chocolate chia pudding is a simple yet indulgent dessert that’s perfect for satisfying your sweet tooth while still being healthy. The chia seeds absorb the almond milk, creating a creamy and pudding-like texture. The rich cocoa powder and sweet maple syrup provide the perfect chocolate flavor without being too heavy. It’s a guilt-free treat that you can make ahead and enjoy whenever you want a sweet and nutritious snack or dessert.

Vegan Mushroom Stroganoff

A creamy, comforting dish with earthy mushrooms, onions, and garlic in a rich coconut milk-based sauce. This gluten-free and vegan stroganoff is perfect served over gluten-free pasta or rice for a hearty and satisfying meal.

Ingredients:

• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Cooked gluten-free pasta or rice, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onions and garlic and sauté for 5 minutes, until softened.
2. Add the mushrooms and cook for an additional 5-7 minutes, until they release their juices and become tender.
3. Stir in the coconut milk, soy sauce, nutritional yeast, smoked paprika, salt, and pepper. Let the mixture simmer for 10-15 minutes, until the sauce thickens.
4. Serve the mushroom stroganoff over cooked gluten-free pasta or rice. Garnish with fresh parsley.

This vegan mushroom stroganoff is a rich and creamy dish with deep, savory flavors. The coconut milk provides a luxurious, dairy-free base, while the mushrooms add an earthy depth. The smoked paprika and nutritional yeast bring an extra layer of umami and richness to the dish. This stroganoff is a perfect comfort food, whether served over pasta or rice, and is sure to satisfy any craving for a creamy, hearty meal.

Vegan Lentil & Vegetable Stew

A nourishing and hearty stew filled with lentils, carrots, potatoes, and spinach, this dish is perfect for cooler weather. It’s packed with protein, fiber, and a variety of vegetables, making it a filling, gluten-free, and vegan meal that’s both comforting and nutritious.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 2 potatoes, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 bay leaf
• 6 cups vegetable broth
• 2 cups spinach, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for 5 minutes until soft.
2. Add the carrots, potatoes, cumin, coriander, turmeric, and bay leaf. Stir well to coat the vegetables in the spices.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and vegetables are tender.
4. Stir in the chopped spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

This vegan lentil and vegetable stew is a great one-pot meal that’s hearty and rich in flavor. The lentils provide a protein-packed base, while the combination of spices gives the stew a warm, earthy depth. The potatoes and carrots add a satisfying texture, and the spinach adds a pop of color and freshness. This dish is perfect for meal prepping, and it can be made in advance and stored in the fridge for a few days.

Vegan Cauliflower Rice Stir-Fry

This light and healthy stir-fry uses cauliflower rice as a base, combined with colorful vegetables, tofu, and a savory soy sauce-based dressing. It’s a low-carb, gluten-free, and vegan dish that’s quick to make and perfect for a nutritious meal.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 block firm tofu, pressed and cubed
• 1 bell pepper, diced
• 1/2 cup peas (fresh or frozen)
• 1 carrot, julienned
• 2 garlic cloves, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional, for garnish)
• Fresh cilantro, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 7-10 minutes, until crispy on all sides. Remove and set aside.
2. In the same pan, add the bell pepper, peas, and carrot. Sauté for 5 minutes until the vegetables are tender but still crisp.
3. Add the garlic and cauliflower rice to the pan, and stir-fry for an additional 3-4 minutes until the cauliflower is tender.
4. In a small bowl, whisk together the soy sauce and rice vinegar. Pour the sauce over the stir-fry and toss to combine.
5. Add the tofu back into the pan and mix everything together. Serve with a sprinkle of sesame seeds and fresh cilantro.

This vegan cauliflower rice stir-fry is a quick, nutritious meal that’s full of vibrant vegetables and plant-based protein. The cauliflower rice provides a light, low-carb alternative to regular rice, while the tofu adds a satisfying crunch. The savory soy sauce and rice vinegar create a tangy, flavorful sauce that ties the dish together. It’s an excellent choice for a weeknight dinner or a light lunch.

Vegan Chickpea & Spinach Curry

A creamy, flavorful curry made with chickpeas, spinach, and coconut milk. This vegan, gluten-free dish is packed with protein and fiber and is easy to prepare. It’s the perfect combination of creamy and savory, with a subtle warmth from the spices.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 2 cups spinach, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (400ml) coconut milk
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pan, sauté the onion, garlic, and ginger in olive oil for 5 minutes, until softened.
2. Add the curry powder, cumin, and turmeric, and cook for 1 minute, stirring constantly to release the flavors.
3. Stir in the chickpeas, tomato paste, and coconut milk. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
4. Add the spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This vegan chickpea and spinach curry is a creamy, comforting dish that’s easy to make and full of rich flavors. The chickpeas provide protein and texture, while the coconut milk makes the curry rich and creamy. The spinach adds a fresh, earthy flavor that balances the warmth of the spices. Serve with rice or gluten-free naan for a complete meal.

Vegan Sweet Potato & Kale Quinoa Salad

A hearty and nutritious salad made with roasted sweet potatoes, quinoa, and kale, drizzled with a tangy lemon-tahini dressing. This vegan, gluten-free salad is the perfect balance of flavors and textures, making it a great option for a light lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, cooked
• 2 cups kale, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, cook the quinoa according to package instructions and set aside.
3. Massage the kale with a little olive oil and salt to soften the leaves. Set aside.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
5. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, and kale. Drizzle with the tahini dressing and toss to combine.

This vegan sweet potato and kale quinoa salad is a nutrient-packed dish that’s both filling and refreshing. The roasted sweet potatoes provide a natural sweetness, while the quinoa offers a hearty base. The massaged kale adds a fresh, slightly bitter element, and the tangy lemon-tahini dressing ties everything together. It’s a great meal for meal prep and can be enjoyed warm or cold.

Vegan Baked Falafel

These crispy, golden-brown falafel are made with chickpeas, herbs, and spices, then baked to perfection. Served in a pita or on a salad, these falafel are a great gluten-free and vegan protein option that’s both delicious and satisfying.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup gluten-free flour
• 1 tablespoon olive oil
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, paprika, salt, and pepper. Pulse until the mixture is well combined but still chunky.
3. Add the gluten-free flour and pulse again until the mixture holds together when pressed.
4. Form the mixture into small balls or patties and place them on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Serve with lemon wedges and your favorite dipping sauce.

These baked vegan falafel are a healthier alternative to fried falafel, and they’re just as crispy and flavorful. The chickpeas provide a solid base, while the fresh herbs and spices add depth of flavor. Baking instead of frying keeps these falafel light but still satisfying. Serve them in pita bread with fresh veggies or on a salad for a complete meal.

Vegan Zucchini Noodles with Pesto

A fresh, light dish made with zucchini noodles tossed in a vibrant basil pesto sauce. This gluten-free, vegan meal is full of flavor and perfect for anyone looking for a low-carb alternative to pasta.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1 tablespoon nutritional yeast
• 1/4 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, for garnish (optional)

Instructions:

1. To make the pesto, blend the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor until smooth.
2. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender but still firm.
3. Remove from heat and toss the zucchini noodles with the pesto sauce.
4. Garnish with cherry tomatoes if desired and serve.

This vegan zucchini noodles with pesto is a refreshing and light dish that’s perfect for a quick weeknight meal. The zucchini noodles serve as a low-carb alternative to traditional pasta, while the pesto sauce brings a rich, nutty flavor with the fresh basil. It’s a simple, healthy, and satisfying meal that’s both gluten-free and vegan.

Note: More recipes are coming soon