40+ Delicious Saturday Vegan Gluten-Free Recipes to Try This Weekend

Saturdays are all about relaxation, fun, and, of course, delicious food.

If you’re following a vegan and gluten-free lifestyle or just want to try something new, you’re in for a treat!

We’ve gathered over 40 mouthwatering vegan and gluten-free recipes that will make your Saturday cooking a breeze.

Whether you’re looking for a satisfying brunch, a cozy dinner, or a sweet treat to enjoy with family and friends, we’ve got you covered.

These recipes are not only free of animal products and gluten but also bursting with flavor, making them the perfect way to celebrate the weekend.

So grab your apron, gather your ingredients, and get ready to enjoy a Saturday filled with vibrant, nourishing meals that are sure to please everyone at the table!

40+ Delicious Saturday Vegan Gluten-Free Recipes to Try This Weekend

With over 40 Saturday vegan gluten-free recipes to choose from, you have endless possibilities to make your weekend meals exciting and healthy.

These dishes offer a variety of flavors, from savory to sweet, ensuring that you can enjoy everything from hearty dinners to light snacks.

Whether you’re an experienced cook or just starting, these recipes are simple, easy to follow, and will allow you to create meals that are both nourishing and full of flavor.

So, the next time you’re planning your Saturday menu, look no further than this collection of vegan and gluten-free recipes to bring new life to your weekend meals.

Chickpea and Spinach Stuffed Sweet Potatoes

These savory sweet potatoes are packed with protein and fiber. The creamy chickpeas combined with earthy spinach create a delicious filling that is both comforting and nutritious. Roasting the sweet potatoes brings out their natural sweetness, making them the perfect base for this vibrant and healthy dish.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake on a baking sheet for about 45 minutes, or until soft.
3. While the sweet potatoes are roasting, heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. Add the chickpeas, cumin, paprika, salt, and pepper to the pan. Cook for another 5 minutes, allowing the chickpeas to get slightly crispy and heated through.
5. Stir in the spinach and cook for 2-3 minutes, just until wilted.
6. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
7. Spoon the chickpea and spinach mixture into each sweet potato, drizzle with lemon juice, and garnish with fresh cilantro.

These stuffed sweet potatoes are a perfect combination of sweet and savory, with a satisfying texture from the chickpeas and a burst of flavor from the spices and spinach. The balance of healthy carbs, protein, and greens makes this dish an ideal choice for a wholesome, filling meal. The lemon juice adds a refreshing zing that brightens up the flavors, making each bite a treat.

Vegan Gluten-Free Mushroom and Cashew Stir-Fry

This stir-fry brings together a medley of earthy mushrooms, crunchy vegetables, and creamy cashews, all tossed in a flavorful soy-free sauce. It’s the perfect balance of textures and tastes, and it can be made in under 30 minutes. Ideal for a quick yet nourishing Saturday meal, this dish is packed with umami flavors, making it a satisfying option for anyone following a vegan, gluten-free diet.

Ingredients:

• 2 cups mixed mushrooms (shiitake, cremini, or button mushrooms), sliced
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1/2 cup raw cashews
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Heat a large skillet or wok over medium heat. Toast the cashews for about 2-3 minutes until golden and fragrant. Set aside.
2. In the same pan, heat olive oil over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the mushrooms, bell pepper, and snap peas to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms release their moisture.
4. While the vegetables cook, whisk together tamari, maple syrup, rice vinegar, and sesame oil in a small bowl.
5. Pour the sauce over the cooked vegetables, stirring well to coat everything evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly.
6. Stir in the cashews and cook for another minute.
7. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is packed with textures and flavors that hit all the right notes. The mushrooms absorb the rich, savory sauce, while the snap peas provide a satisfying crunch. The cashews add a creamy richness and contrast, and the sesame oil and maple syrup round out the dish with a touch of nuttiness and sweetness. This meal is incredibly versatile and can be paired with rice, quinoa, or noodles for a complete dish.

Vegan Avocado & Tomato Quinoa Salad

This refreshing quinoa salad is bursting with fresh vegetables and healthy fats, making it the perfect light but satisfying meal for a Saturday afternoon. The combination of creamy avocado, juicy tomatoes, and hearty quinoa creates a nutrient-dense dish, while the lime dressing adds a zesty twist that ties everything together.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions, then fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, diced avocados, cherry tomatoes, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This quinoa salad is a refreshing and satisfying dish that’s perfect for a light lunch or dinner. The quinoa serves as a hearty base, while the avocado adds creaminess and richness. The burst of sweetness from the tomatoes and the crunch of cucumber create a delightful contrast in texture. The lime dressing brings everything together with a tangy, citrusy kick, making each bite a flavorful experience. It’s a simple, vibrant dish that’s full of nutrients, and it’s easy to prepare in advance for a quick meal.

Vegan Cauliflower Rice Stir-Fry with Tofu

This cauliflower rice stir-fry with tofu is a nutritious, gluten-free alternative to traditional fried rice. Packed with protein from the tofu and a medley of colorful vegetables, it’s a delicious and satisfying dish that’s easy to prepare in just under 30 minutes. The cauliflower rice acts as a light and healthy base while soaking up the flavorful soy-free sauce, making this meal both filling and full of flavor.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 block firm tofu, pressed and cubed
• 1 cup frozen peas and carrots
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 2 green onions, sliced (for garnish)
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cubed tofu and cook for about 5-7 minutes until golden brown on all sides. Remove and set aside.
2. In the same pan, add more olive oil if needed, and sauté the onion, garlic, and bell pepper for 3-4 minutes until softened.
3. Add the peas and carrots, cooking for another 3-4 minutes until heated through.
4. Add the grated cauliflower rice to the pan and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. In a small bowl, whisk together tamari, sesame oil, rice vinegar, and ginger. Pour the sauce over the cauliflower rice and vegetables, stirring to coat evenly.
6. Return the tofu to the pan and cook for an additional 2 minutes, allowing the flavors to combine.
7. Garnish with sliced green onions and sesame seeds before serving.

This cauliflower rice stir-fry is a wonderfully light yet satisfying meal, perfect for those looking for a gluten-free, plant-based dish. The tofu adds a hearty protein element, while the vegetables provide a colorful crunch. The soy-free sauce gives it the umami depth, and the sesame oil adds a touch of nuttiness that enhances the overall flavor. It’s a versatile recipe that can be easily modified by adding any vegetables you have on hand.

Vegan Chickpea Curry with Spinach and Coconut Milk

A warming and aromatic chickpea curry made with creamy coconut milk and fresh spinach, this dish is full of rich, comforting flavors. The coconut milk creates a velvety texture that perfectly complements the spiced chickpeas, while the spinach adds a burst of freshness. This vegan curry is a great way to enjoy a hearty, gluten-free meal full of flavor and nutrients.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for about 3-4 minutes, until softened and fragrant.
2. Stir in the curry powder, cumin, and turmeric, and cook for an additional minute to toast the spices.
3. Add the chickpeas to the pot and cook for 3-4 minutes, stirring to coat them in the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10-15 minutes, allowing the curry to thicken slightly and the flavors to meld.
5. Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted.
6. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
7. Garnish with fresh cilantro before serving.

This chickpea curry is rich, creamy, and packed with flavor. The coconut milk gives it a smooth texture, while the blend of spices creates a fragrant and warming dish. The chickpeas provide a hearty base, and the spinach adds a burst of color and nutrition. This curry is perfect when served with rice or gluten-free flatbread for a satisfying and wholesome meal.

Vegan Zucchini Noodles with Pesto and Cherry Tomatoes

This light yet flavorful zucchini noodle dish combines the freshness of raw veggies with the rich, herbaceous taste of pesto. The zucchini noodles are a low-carb, gluten-free alternative to pasta, and they pair wonderfully with the creamy, garlicky pesto sauce. Cherry tomatoes add a sweet burst of flavor, making this a vibrant and healthy option for a quick Saturday meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts (or walnuts)
• 2 cups fresh basil leaves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh basil leaves, for garnish

Instructions:

1. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, and olive oil. Blend until smooth, adding more olive oil if needed to reach the desired consistency.
2. Season the pesto with salt, pepper, and lemon juice, and blend again.
3. In a large bowl, toss the zucchini noodles with the pesto until well coated.
4. Gently fold in the halved cherry tomatoes.
5. Serve immediately, garnished with fresh basil leaves.

This zucchini noodle dish is a refreshing and light alternative to traditional pasta dishes. The pesto is rich and creamy, and it coats the zucchini noodles beautifully without weighing them down. The cherry tomatoes add a burst of juiciness that brightens the entire dish, making it perfect for a warm, fresh meal. The recipe is not only gluten-free but also vegan, making it a great option for those with dietary restrictions.

Vegan Lentil and Vegetable Stew

This hearty lentil and vegetable stew is a warming, nutrient-dense meal perfect for a cozy Saturday night. Packed with fiber-rich lentils and a variety of colorful vegetables, this stew is a filling and wholesome dish that will keep you satisfied. The spices infuse the broth with deep, rich flavors, making it a comforting option for any season.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the cumin, paprika, and turmeric, and cook for another minute to release the spices’ aromas.
3. Add the zucchini, diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve the stew hot, garnished with fresh parsley.

This lentil and vegetable stew is the epitome of comfort food. It’s hearty and flavorful, with tender lentils that soak up the spices and vegetable broth. The carrots, celery, and zucchini add color and texture, while the cumin and paprika infuse the stew with warmth. It’s a one-pot dish that’s perfect for meal prepping or sharing with family, and it can be served with gluten-free bread or rice for a more filling meal.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are packed with flavor, texture, and vibrant colors. The roasted sweet potatoes offer a slight sweetness that balances perfectly with the savory black beans. Topped with a tangy lime crema and fresh veggies, these tacos are a satisfying and healthy choice for a fun Saturday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas (gluten-free)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup red cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1 lime, cut into wedges

For the lime crema:

• 1/4 cup cashews (soaked for 4-6 hours or use cashew butter)
• 1 tablespoon lime juice
• 1/4 cup water
• 1/2 teaspoon garlic powder
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, make the lime crema by blending the soaked cashews, lime juice, water, garlic powder, and salt in a blender or food processor until smooth and creamy.
3. Heat the black beans in a small pot over medium heat, adding a pinch of cumin and chili powder for extra flavor if desired.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a few spoonfuls of black beans on each tortilla, then topping with roasted sweet potatoes, red cabbage, red onion, and avocado slices.
6. Drizzle with the lime crema and garnish with fresh cilantro and a squeeze of lime.

These sweet potato and black bean tacos are a fun, vibrant meal that’s bursting with flavors. The roasted sweet potatoes provide a slightly sweet and smoky base, while the black beans bring hearty protein. The tangy lime crema adds a refreshing contrast, and the crunch from the cabbage and onion elevates the texture. This dish is perfect for taco night and works wonderfully for meal prepping too!

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a nutritious and satisfying meal, filled with quinoa, black beans, and a variety of vegetables. The quinoa provides a protein-packed base, while the black beans add fiber, making this a hearty and balanced dish. Baked to perfection, the stuffed peppers are topped with fresh avocado and cilantro, adding a burst of flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (for garnish)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers on a baking dish and set aside.
2. Heat olive oil in a large pan over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes, until softened.
3. Add the black beans, corn, cooked quinoa, cumin, paprika, salt, and pepper to the pan, stirring well to combine. Cook for 5 minutes until heated through.
4. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
5. Cover the baking dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender.
6. Remove from the oven and top with fresh cilantro and avocado slices before serving.

These stuffed bell peppers are a delicious and hearty meal full of flavor and nutrition. The combination of quinoa and black beans provides protein and fiber, while the bell peppers offer a slight sweetness that pairs perfectly with the savory filling. Topping with creamy avocado and fresh cilantro adds a light, refreshing touch to each bite. These peppers are not only great for a family dinner but also make an excellent meal prep option.

Vegan Butternut Squash and Kale Risotto

This creamy and comforting vegan risotto features roasted butternut squash and sautéed kale, creating a perfect balance of sweetness and earthiness. The risotto is made with Arborio rice, which absorbs the flavors of the vegetable broth and creates a rich, creamy texture without any dairy. It’s the perfect dish to warm up on a chilly Saturday evening.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, until tender and caramelized.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
3. Add the Arborio rice and stir for 1-2 minutes to lightly toast the rice.
4. If using wine, pour it in now, stirring until it’s mostly absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently, and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and tender (about 20-25 minutes).
6. Stir in the roasted butternut squash, kale, and nutritional yeast. Cook for 2-3 minutes until the kale is wilted.
7. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

This butternut squash and kale risotto is a warm, hearty dish with a perfect creamy texture. The roasted butternut squash adds natural sweetness and depth of flavor, while the kale provides a healthy, earthy balance. The nutritional yeast gives the risotto a cheesy flavor, making this dish feel indulgent while still being entirely vegan. It’s a fantastic choice for a cozy, nourishing meal on a weekend.

Vegan Roasted Eggplant and Tomato Pasta

This roasted eggplant and tomato pasta is a simple yet flavorful dish, perfect for a satisfying Saturday dinner. The roasted eggplant becomes wonderfully tender and slightly caramelized, pairing perfectly with the juicy tomatoes. The fresh basil and garlic add an aromatic kick to the dish, making it both light and filling. With gluten-free pasta, this dish is ideal for anyone looking for a gluten-free, vegan option.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 12 oz gluten-free pasta
• 1/4 cup fresh basil, chopped
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and golden.
2. In the last 10 minutes of roasting, toss the cherry tomatoes with the remaining tablespoon of olive oil, oregano, salt, and pepper. Add them to the baking sheet with the eggplant and continue roasting.
3. While the vegetables are roasting, cook the gluten-free pasta according to package instructions. Drain and set aside.
4. In a large pan, heat the garlic over medium heat for 1 minute until fragrant. Add the roasted eggplant and tomatoes to the pan and cook for another 2-3 minutes.
5. Toss the pasta into the pan, stirring to combine the vegetables with the pasta. Adjust seasoning with salt and pepper if needed.
6. Serve with fresh basil and a sprinkle of nutritional yeast for a cheesy flavor.

This roasted eggplant and tomato pasta is bursting with savory, roasted flavors. The eggplant becomes melt-in-your-mouth tender, and the tomatoes burst with sweetness. Combined with fresh garlic, basil, and the gluten-free pasta, this dish is both light and satisfying. The nutritional yeast adds a subtle cheesy flavor, enhancing the overall taste of the dish. It’s a great option for an easy-to-make, full-flavored vegan meal.

Vegan Chickpea and Spinach Coconut Curry

This creamy vegan chickpea and spinach curry is a flavorful, comforting dish that brings together the richness of coconut milk and the earthiness of chickpeas and spinach. It’s a perfect Saturday meal, ready in under 30 minutes, packed with protein, fiber, and spices that warm you up from the inside out.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until the onion becomes soft and fragrant.
2. Stir in the curry powder, turmeric, and cumin. Cook for another minute to let the spices release their flavors.
3. Add the chickpeas and coconut milk to the pan, stirring well to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts.
5. Add salt, pepper, and lemon juice to taste, adjusting the seasoning as desired.
6. Garnish with fresh cilantro before serving.

This chickpea and spinach coconut curry is a flavorful and comforting meal, full of rich coconut milk and warm spices. The chickpeas add a nice protein boost, while the spinach provides a dose of greens. It’s a creamy, nutrient-packed curry that pairs wonderfully with rice or gluten-free flatbreads, making it a perfect meal for any day of the week.

Vegan Mushroom and Pea Risotto

This creamy mushroom and pea risotto is a hearty, gluten-free dish that is perfect for a cozy Saturday dinner. The earthiness of the mushrooms complements the sweet peas, and the Arborio rice creates a rich, velvety texture. It’s a simple yet indulgent dish, full of flavor and comforting ingredients.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup mushrooms, sliced (button or cremini)
• 1/2 cup frozen peas
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become golden brown.
3. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
4. If using wine, pour it in now and cook, stirring, until it’s mostly absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy (about 20 minutes).
6. In the last 5 minutes of cooking, stir in the peas and nutritional yeast, cooking until heated through.
7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This mushroom and pea risotto is a comforting, hearty dish that’s perfect for a cozy night in. The creamy texture of the Arborio rice combined with the earthy mushrooms and sweet peas creates a beautifully balanced dish. The nutritional yeast adds a cheesy flavor, making this risotto not only indulgent but also vegan-friendly. Serve with a side salad for a complete meal.

Vegan Spaghetti with Tomato Basil Sauce

A classic vegan pasta dish, this spaghetti with tomato basil sauce is simple yet full of flavor. The ripe tomatoes and fresh basil create a bright and tangy sauce that pairs perfectly with gluten-free pasta. This dish is ideal for a quick Saturday dinner that’s both satisfying and comforting.

Ingredients:

• 12 oz gluten-free spaghetti
• 4 medium tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional)
• Fresh basil, for garnish

Instructions:

1. Cook the gluten-free spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the chopped tomatoes to the pan, stirring in the oregano and dried basil. Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
4. Stir in the fresh basil and cook for another 2-3 minutes. Add salt and pepper to taste, and a splash of balsamic vinegar for extra depth (optional).
5. Toss the cooked spaghetti with the tomato basil sauce, ensuring the noodles are well-coated.
6. Garnish with additional fresh basil before serving.

This spaghetti with tomato basil sauce is a timeless and comforting meal, perfect for any day of the week. The combination of fresh tomatoes and fragrant basil creates a light yet satisfying sauce that coats the gluten-free pasta beautifully. It’s an easy-to-make dish that feels indulgent without being heavy, making it a great option for a quick, healthy meal.

Vegan Cauliflower Tacos with Avocado Crema

These cauliflower tacos are full of bold flavors, with roasted cauliflower as the star of the dish. The cauliflower is seasoned with a blend of spices and roasted to crispy perfection, providing a hearty filling for the gluten-free tortillas. The avocado crema adds a creamy, tangy touch that elevates these tacos to another level.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 8 small corn tortillas (gluten-free)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For the avocado crema:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup water
• 1/4 teaspoon garlic powder
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until crispy and golden.
2. While the cauliflower is roasting, make the avocado crema by blending the avocado, lime juice, water, garlic powder, and salt in a blender or food processor until smooth and creamy.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing a few roasted cauliflower florets on each tortilla, then drizzle with avocado crema.
5. Garnish with fresh cilantro and a squeeze of lime before serving.

These vegan cauliflower tacos are packed with flavor and texture, offering a satisfying and healthy alternative to traditional tacos. The roasted cauliflower provides a crunchy, flavorful base, while the avocado crema adds a rich, creamy element that enhances each bite. With fresh cilantro and a squeeze of lime, these tacos are a vibrant and delicious choice for any meal.

Note: More recipes​ are coming soon!