35+ Delicious Sunday Dairy-Free Cast Iron Skillet Recipes for a Perfect Day

If you’re looking for delicious and easy meal ideas to make your Sundays stress-free and flavorful, look no further than dairy-free cast iron skillet recipes!

Cast iron skillets are a staple in many kitchens due to their ability to evenly cook and retain heat, resulting in perfectly roasted, sautéed, and baked dishes.

Whether you’re preparing a hearty breakfast, a comforting lunch, or a satisfying dinner, the possibilities are endless with a cast iron skillet.

For those following a dairy-free lifestyle, we’ve compiled a list of 35+ Sunday dairy-free cast iron skillet recipes to help you create amazing meals without the need for any dairy.

From savory frittatas and skillet breakfasts to delectable desserts and roasted vegetables, you’ll find something to suit every taste and dietary preference.

These recipes are not only nutritious but also packed with flavor, proving that dairy-free cooking can be both simple and incredibly tasty.

So, get your skillet ready and dive into these mouthwatering, dairy-free dishes that will make your Sundays extra special!

35+ Delicious Sunday Dairy-Free Cast Iron Skillet Recipes for a Perfect Day

Dairy-free cooking doesn’t have to be bland or limiting. With the help of your trusty cast iron skillet, you can create a wide variety of delicious and satisfying dishes that everyone will enjoy, regardless of dietary restrictions.

Whether you’re making a savory main course, a side dish, or a sweet treat, these 35+ Sunday dairy-free cast iron skillet recipes offer a wealth of inspiration for your next meal.

Cast iron skillets ensure even cooking, providing you with perfectly roasted, sautéed, and baked dishes every time.

By embracing these flavorful, dairy-free recipes, you’ll be able to make your Sundays both effortless and indulgent without sacrificing taste or nutrition.

Dairy-Free Cast Iron Skillet Pancakes

Start your Sunday morning right with these fluffy and delicious dairy-free cast iron skillet pancakes. The beauty of this recipe lies in its simplicity and the use of plant-based milk, making it suitable for those avoiding dairy. The cast iron skillet ensures a crispy, golden edge and even cooking, making each pancake a satisfying treat. Perfect for serving a family or a cozy brunch with friends!

• Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar (or sweetener of choice)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk (or any dairy-free milk)
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar (optional, for fluffier pancakes)
  • Vegan butter or coconut oil (for greasing the skillet)
• Instructions:
  1. Preheat your oven to 375°F (190°C) and place a large cast iron skillet in the oven to heat.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the almond milk, oil, vanilla extract, and apple cider vinegar (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
  5. Remove the hot skillet from the oven (using oven mitts) and lightly grease it with vegan butter or coconut oil.
  6. Pour the pancake batter into the skillet, spreading it out evenly. Return the skillet to the oven and bake for 15-20 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let the skillet pancake cool for a few minutes before slicing into wedges and serving with your favorite dairy-free toppings such as maple syrup, fresh berries, or coconut whipped cream.

This dairy-free cast iron skillet pancake recipe is an easy and tasty way to enjoy a classic breakfast dish without any dairy. The crispy edges and fluffy center make each bite a delightful experience. You can get creative with the toppings and enjoy a versatile breakfast that everyone will love. It’s a simple yet satisfying way to start your Sunday mornings on a high note, and the best part is that it’s made entirely in one skillet, making cleanup a breeze!

Dairy-Free Cast Iron Skillet Veggie Frittata

Packed with vibrant vegetables and protein-rich tofu, this dairy-free cast iron skillet veggie frittata is the perfect Sunday brunch option for anyone looking for a savory dish to start the day. The rich flavors of sautéed veggies combined with the creamy texture of tofu make it a delicious, satisfying meal. Plus, it’s naturally dairy-free and can be customized with your favorite vegetables and seasonings.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves
  • 1 block (14 oz) firm tofu, drained and crumbled
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric (for color)
  • Salt and pepper to taste
  • Fresh herbs (parsley, thyme, or basil) for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C) and heat your cast iron skillet over medium heat.
  2. Add olive oil to the skillet, then sauté the onion and bell pepper for about 5 minutes, or until softened.
  3. Add the zucchini, cherry tomatoes, and spinach to the skillet. Cook for another 3-4 minutes, until the vegetables are tender and the spinach has wilted.
  4. In a large bowl, crumble the tofu and mix in nutritional yeast, garlic powder, turmeric, salt, and pepper. Stir until the tofu resembles scrambled eggs.
  5. Add the crumbled tofu mixture into the skillet with the vegetables and stir to combine. Spread the mixture evenly in the skillet.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and slightly golden on top.
  7. Remove from the oven and allow the frittata to cool for a few minutes. Garnish with fresh herbs and serve warm.

This dairy-free cast iron skillet veggie frittata is an incredibly versatile and nourishing dish that combines protein-rich tofu with fresh, seasonal vegetables. Whether you’re serving it for brunch or a light lunch, this frittata will keep you full and satisfied. It’s an easy-to-make, one-pan recipe that’s full of flavor and color, making it the perfect addition to your Sunday morning lineup. Plus, you can swap in any vegetables you have on hand, making it a great dish to customize based on your tastes or what’s in season.

Dairy-Free Cast Iron Skillet Apple Crisp

Indulge in a warm, comforting dessert with this dairy-free cast iron skillet apple crisp. The combination of tender cinnamon-spiced apples and a crispy, buttery oat topping makes this a perfect end to your Sunday dinner. The best part? The dairy-free butter substitute ensures everyone can enjoy this classic treat without the guilt. It’s the ultimate fall dessert, perfect for cozying up on a Sunday evening.

• Ingredients:
  • 4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/4 cup almond flour (or any flour of choice)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1/4 cup dairy-free butter, melted (or coconut oil)
  • Pinch of salt
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, toss the apple slices with maple syrup, cinnamon, lemon juice, and vanilla extract. Pour the apple mixture into a greased cast iron skillet.
  3. In a separate bowl, combine the oats, almond flour, brown sugar, melted dairy-free butter, and a pinch of salt. Stir until the mixture resembles a crumbly topping.
  4. Sprinkle the oat mixture evenly over the apples in the skillet.
  5. Place the skillet in the oven and bake for 30-35 minutes, or until the apples are tender and the topping is golden and crisp.
  6. Remove from the oven and let cool for a few minutes before serving.

This dairy-free cast iron skillet apple crisp is the perfect dessert for a cozy Sunday evening. The combination of warm, cinnamon-scented apples and the crunchy, sweet topping creates a comforting dish that’s hard to resist. It’s easy to make and always a crowd-pleaser, especially when served with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. Whether you’re enjoying it on your own or sharing it with family, this apple crisp is sure to bring warmth and sweetness to your Sunday.

Dairy-Free Cast Iron Skillet Cornbread

This dairy-free cast iron skillet cornbread is golden, fluffy, and just the right amount of sweet. It’s the perfect side dish for any Sunday meal, especially paired with soups, stews, or barbecue. Made with simple pantry ingredients and a dairy-free butter substitute, this cornbread has a crisp, buttery crust from the cast iron skillet, while the interior remains soft and tender. A classic comfort food, now suitable for those avoiding dairy!

• Ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk (or any dairy-free milk)
  • 1/4 cup dairy-free butter, melted
  • 1 large egg (or flax egg for vegan)
  • 1 tablespoon apple cider vinegar (optional, for fluffiness)
• Instructions:
  1. Preheat your oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven to heat.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk, melted dairy-free butter, egg, and apple cider vinegar (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
  5. Remove the hot skillet from the oven (using oven mitts) and pour a small amount of melted dairy-free butter into it. Swirl to coat the bottom.
  6. Pour the cornbread batter into the skillet and smooth the top.
  7. Bake for 20-25 minutes or until the top is golden and a toothpick comes out clean from the center.
  8. Let the cornbread cool slightly before slicing and serving.

This dairy-free cast iron skillet cornbread is a wonderful side dish to accompany any Sunday meal. The crispy crust and soft, slightly sweet interior make it a hit with both kids and adults. The use of a cast iron skillet ensures the perfect texture, and the addition of dairy-free butter keeps it light and dairy-free. Serve it with your favorite chili, stew, or roasted meats for a hearty and satisfying meal that everyone can enjoy.

Dairy-Free Cast Iron Skillet Mushroom Risotto

This dairy-free cast iron skillet mushroom risotto is a rich and creamy dish that’s perfect for a cozy Sunday dinner. Using a dairy-free butter and plant-based broth, it achieves the signature creamy texture of traditional risotto without any dairy. The earthy mushrooms and fresh herbs infuse the dish with deep flavor, making it an elegant and comforting meal that’s sure to impress.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cups sliced mushrooms (button, cremini, or a mix)
  • 2 cups Arborio rice
  • 4 cups vegetable broth (dairy-free)
  • 1/2 cup dry white wine (optional)
  • 1/4 cup dairy-free butter
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large cast iron skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  2. Add the sliced mushrooms and cook for another 5 minutes, until they release their juices and begin to brown.
  3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the mushrooms and onion.
  4. Pour in the white wine (if using) and cook for 1-2 minutes until the liquid is mostly absorbed.
  5. Begin adding the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy (about 20-25 minutes).
  6. Once the risotto is cooked to your desired consistency, stir in the dairy-free butter and nutritional yeast. Season with salt and pepper to taste.
  7. Garnish with freshly chopped parsley and serve warm.

This dairy-free cast iron skillet mushroom risotto is a luxurious and comforting dish perfect for Sunday dinner. The earthy mushrooms, creamy rice, and rich flavors create a satisfying meal that’s both elegant and simple to prepare. The use of dairy-free butter and nutritional yeast gives it a creamy, cheesy taste, making it an ideal dish for those avoiding dairy. Serve this risotto with a side salad or roasted vegetables for a well-rounded, delightful meal that will leave everyone asking for seconds.

Dairy-Free Cast Iron Skillet Lemon Blueberry Cake

This dairy-free cast iron skillet lemon blueberry cake is a vibrant and refreshing dessert that’s perfect for a Sunday treat. The tangy lemon flavor pairs wonderfully with the juicy blueberries, and the cast iron skillet ensures a golden, slightly crispy crust while keeping the inside moist and tender. It’s an easy-to-make cake that’s both sweet and slightly tart, ideal for a relaxing Sunday afternoon.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar (or coconut sugar)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup almond milk (or any dairy-free milk)
  • 1/4 cup vegetable oil
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon dairy-free butter (for greasing the skillet)
  • Powdered sugar (for dusting, optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cast iron skillet with dairy-free butter.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries, being cautious not to crush them.
  6. Pour the batter into the prepared cast iron skillet and smooth the top with a spatula.
  7. Bake for 25-30 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool slightly before dusting with powdered sugar and serving.

This dairy-free cast iron skillet lemon blueberry cake is the perfect balance of sweet and tart, with the freshness of lemon and the burst of juicy blueberries. Made in one skillet, it’s an easy and elegant dessert that can be enjoyed after a Sunday meal or as a midday snack with a cup of tea. The use of dairy-free ingredients ensures that it’s suitable for those avoiding dairy, and the cast iron skillet helps achieve the perfect texture. This cake is sure to become a favorite in your dairy-free dessert rotation, offering a refreshing, light treat everyone will enjoy.

Dairy-Free Cast Iron Skillet Vegetable Frittata

This dairy-free cast iron skillet vegetable frittata is a hearty and flavorful dish that’s perfect for a Sunday brunch or light dinner. Packed with fresh vegetables and seasoned to perfection, it’s a versatile recipe that can be customized with whatever veggies you have on hand. The cast iron skillet helps create a golden crust while keeping the frittata moist and tender inside, making it a go-to dairy-free recipe for any meal.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves
  • 6 large eggs (or a flax egg for vegan)
  • 1/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes until softened.
  3. Add the zucchini and cook for an additional 3-4 minutes until tender.
  4. Stir in the cherry tomatoes and spinach and cook until the spinach wilts, about 1-2 minutes.
  5. In a bowl, whisk together the eggs, almond milk, garlic powder, oregano, salt, and pepper until well combined.
  6. Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently to distribute the veggies evenly.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
  8. Garnish with fresh parsley and slice into wedges before serving.

This dairy-free cast iron skillet vegetable frittata is an easy and nutritious dish that’s perfect for any time of day. Whether you’re serving it for brunch, lunch, or dinner, the combination of fresh vegetables and flavorful seasonings creates a satisfying meal. The cast iron skillet ensures that the frittata has a crispy edge while keeping the inside creamy and tender. Customize the recipe with your favorite vegetables, and it’ll quickly become a staple in your dairy-free cooking repertoire.

Dairy-Free Cast Iron Skillet Apple Crisp

This dairy-free cast iron skillet apple crisp is the perfect dessert for a cozy Sunday afternoon. The tender baked apples are topped with a sweet, crunchy oat crumble that’s made without any dairy. The cast iron skillet adds an extra element of rustic charm, creating a crisp and golden topping while keeping the apple filling tender and juicy. Serve it with a scoop of dairy-free vanilla ice cream for an indulgent treat that everyone can enjoy.

• Ingredients:
  • For the filling:
    • 6 medium apples (Granny Smith or Honeycrisp), peeled and sliced
    • 1/4 cup coconut sugar (or brown sugar)
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon cornstarch (optional, for thickening)
  • For the topping:
    • 1 cup rolled oats
    • 1/2 cup almond flour
    • 1/4 cup coconut sugar (or brown sugar)
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup dairy-free butter (melted)
    • 1/4 cup chopped pecans or walnuts (optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, toss the apple slices with coconut sugar, lemon juice, cinnamon, nutmeg, and cornstarch (if using). Set aside to allow the apples to release some of their juices.
  3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted dairy-free butter until the mixture becomes crumbly. Add the chopped nuts, if using.
  4. In a 10-inch cast iron skillet, spread the apple mixture evenly across the bottom. Sprinkle the oat crumble topping generously over the apples.
  5. Bake for 35-40 minutes, or until the apples are soft and the topping is golden brown and crisp.
  6. Let the apple crisp cool slightly before serving. Serve warm with dairy-free ice cream or whipped cream.

This dairy-free cast iron skillet apple crisp is the ultimate comfort dessert, featuring a rich, spiced apple filling topped with a sweet, crunchy oat topping. The use of the cast iron skillet ensures an even and crispy topping that contrasts perfectly with the tender apples beneath. It’s a dessert that’s easy to make yet full of cozy flavors that are perfect for a Sunday treat. Serve it with a scoop of dairy-free ice cream for the perfect indulgent finish to any meal.

Dairy-Free Cast Iron Skillet Sweet Potato Hash

This dairy-free cast iron skillet sweet potato hash is a flavorful, hearty dish that can be served for breakfast, brunch, or dinner. The crispy, caramelized sweet potatoes are paired with sautéed onions, bell peppers, and a blend of spices for a deliciously savory meal. Topped with fresh herbs and avocado, this dish is as satisfying as it is healthy, making it the perfect choice for a wholesome Sunday meal.

• Ingredients:
  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (optional, for serving)
  • Lime wedges (for serving)
• Instructions:
  1. Heat the olive oil in a large cast iron skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes until they begin to soften and turn golden brown.
  2. Add the diced onion, bell pepper, and garlic to the skillet and cook for another 5-7 minutes, until the vegetables are tender and fragrant.
  3. Sprinkle the cumin, smoked paprika, salt, and pepper over the vegetables and stir to combine. Cook for an additional 2 minutes to allow the spices to toast.
  4. Once the sweet potatoes are crispy and cooked through, remove the skillet from the heat.
  5. Garnish with fresh cilantro and serve with sliced avocado and lime wedges on the side.

This dairy-free cast iron skillet sweet potato hash is the perfect dish to fuel your Sunday. With its crispy sweet potatoes, sautéed vegetables, and smoky, savory flavors, it’s both satisfying and healthy. The addition of fresh cilantro and avocado elevates the dish with extra freshness and creaminess. Whether served for breakfast with a poached egg on top or as a side dish for dinner, this hash is a versatile, comforting, and dairy-free meal that will quickly become a favorite in your weekly rotation.

Dairy-Free Cast Iron Skillet Mushroom Risotto

This creamy dairy-free cast iron skillet mushroom risotto is a rich, comforting dish with a perfect balance of savory flavors. The creamy texture comes from the use of dairy-free butter and vegetable broth, while the earthy mushrooms bring depth to the dish. Made in a single cast iron skillet, this risotto is easy to prepare and full of flavor, making it an ideal choice for a relaxing Sunday dinner.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1 1/2 cups vegetable broth (preferably warm)
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups mushrooms (cremini, shiitake, or a mix), sliced
  • 1 tablespoon dairy-free butter
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon nutritional yeast (optional, for cheesy flavor)
• Instructions:
  1. Heat olive oil in a cast iron skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until soft and fragrant.
  2. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast lightly.
  4. Pour in the white wine (if using) and cook, stirring frequently, until the liquid has mostly evaporated.
  5. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
  6. Stir in the dairy-free butter, fresh parsley, and nutritional yeast (if using). Season with salt and pepper to taste.
  7. Serve the risotto warm, garnished with additional parsley if desired.

This dairy-free cast iron skillet mushroom risotto is a decadent yet dairy-free dish that’s perfect for a Sunday night dinner. The creamy texture and savory mushrooms create a comforting meal that everyone will enjoy. Cooking it in the cast iron skillet ensures the rice cooks evenly while allowing for a rich, flavorful base. Whether you’re serving it as a main course or as a side dish, this mushroom risotto is a delicious and satisfying option for a dairy-free meal.

Dairy-Free Cast Iron Skillet BBQ Cauliflower Steaks

These dairy-free cast iron skillet BBQ cauliflower steaks are a savory, plant-based alternative to traditional grilled meats. The cauliflower steaks are perfectly seasoned and seared in the cast iron skillet, creating a crispy crust while maintaining a tender interior. Smothered in BBQ sauce, this dish is perfect for those looking for a bold and satisfying plant-based dinner to enjoy on a Sunday.

• Ingredients:
  • 1 large head of cauliflower
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup dairy-free BBQ sauce (store-bought or homemade)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 teaspoon smoked paprika (optional)
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Trim the cauliflower, removing the outer leaves and trimming the stem so it can sit flat. Slice the cauliflower into 1-inch thick steaks.
  3. Heat olive oil in a cast iron skillet over medium-high heat. Season both sides of the cauliflower steaks with salt, pepper, and smoked paprika (if using).
  4. Place the cauliflower steaks in the skillet and cook for 3-4 minutes on each side until they are golden brown and slightly crispy.
  5. Once both sides are seared, brush the top of each steak with a generous amount of BBQ sauce.
  6. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the cauliflower is tender and the BBQ sauce has caramelized.
  7. Remove from the oven and garnish with fresh parsley before serving.

These dairy-free cast iron skillet BBQ cauliflower steaks are a great way to enjoy a hearty and flavorful plant-based meal. The searing in the skillet gives the cauliflower a crispy texture, while the BBQ sauce adds a smoky, tangy sweetness. This dish is perfect for a Sunday dinner and is sure to satisfy both plant-based eaters and those looking for a lighter alternative to meat. It’s easy to make, customizable with your favorite BBQ sauce, and a great way to get more vegetables into your meal rotation.

Dairy-Free Cast Iron Skillet Chickpea and Spinach Curry

This dairy-free cast iron skillet chickpea and spinach curry is a quick and flavorful meal that brings the warmth of Indian-inspired spices to your Sunday table. The chickpeas provide protein and texture, while the spinach adds a healthy dose of greens. The creamy coconut milk forms the base of the curry, giving it a rich and satisfying sauce. The cast iron skillet ensures an even cook, making this dish perfect for busy days when you need a wholesome, hearty meal.

• Ingredients:
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk (full-fat or light)
  • 2 cups fresh spinach leaves
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Heat coconut oil in a cast iron skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
  2. Stir in the garlic and grated ginger and cook for another minute, until fragrant.
  3. Add the cumin, coriander, turmeric, and cinnamon, and cook for 1-2 minutes, stirring occasionally, to toast the spices.
  4. Add the chickpeas and tomato paste to the skillet, mixing well to coat the chickpeas with the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
  6. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro and serve hot with rice or flatbread.

This dairy-free cast iron skillet chickpea and spinach curry is a flavorful, wholesome dish that can be made in under 30 minutes. The creamy coconut milk and aromatic spices make it a comforting meal that’s perfect for a cozy Sunday evening. The chickpeas provide protein and texture, while the spinach adds a healthy green element. Serve this curry with rice or flatbread for a complete meal that’s packed with flavor and nutrition.

Dairy-Free Cast Iron Skillet Sweet Potato and Black Bean Tacos

These dairy-free cast iron skillet sweet potato and black bean tacos are a perfect combination of sweet and savory flavors, making them a great choice for a Sunday meal. The roasted sweet potatoes are seasoned with cumin, paprika, and chili powder, while the black beans add protein and richness. Served in soft tortillas and topped with fresh cilantro and avocado, these tacos are a healthy, satisfying, and flavorful meal that will please everyone at the table.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 small corn tortillas (or flour, if preferred)
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges (for serving)
  • 1 tablespoon lime juice
• Instructions:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread the sweet potatoes out in an even layer on the prepared baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
  4. While the sweet potatoes are roasting, heat the black beans in a cast iron skillet over medium heat. Add a pinch of salt and pepper and stir to warm through. Keep on low heat until ready to serve.
  5. Warm the corn tortillas in a dry skillet for 1-2 minutes per side until soft and pliable.
  6. To assemble the tacos, layer a spoonful of black beans on each tortilla, followed by the roasted sweet potatoes, avocado slices, and chopped cilantro. Drizzle with lime juice and serve with lime wedges on the side.

These dairy-free cast iron skillet sweet potato and black bean tacos are the ultimate in comfort food with a nutritious twist. The combination of roasted sweet potatoes and black beans makes for a satisfying meal, and the addition of fresh avocado and cilantro brightens up the flavors. Whether you’re serving these tacos for a quick weeknight dinner or a relaxed Sunday gathering, they are sure to be a hit. Plus, they’re easy to prepare, making them a great option for anyone looking to enjoy a dairy-free, plant-based meal.

Dairy-Free Cast Iron Skillet Vegetable Frittata

This dairy-free cast iron skillet vegetable frittata is a versatile and satisfying dish packed with fresh veggies and protein. Perfect for a Sunday brunch, it’s made with simple ingredients like eggs, spinach, tomatoes, and bell peppers. With a fluffy texture and savory flavor, this frittata is both filling and nourishing, making it a great option for breakfast, lunch, or dinner. Plus, it’s easily customizable to include your favorite vegetables.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach, chopped
  • 8 large eggs
  • 1/4 cup dairy-free milk (such as almond milk or oat milk)
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or chives) for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a cast iron skillet over medium heat. Add the diced onion and bell pepper and cook for 4-5 minutes, until softened.
  3. Add the halved cherry tomatoes and spinach to the skillet, cooking for another 2-3 minutes until the spinach wilts and the tomatoes soften.
  4. In a bowl, whisk together the eggs, dairy-free milk, salt, and pepper until well combined.
  5. Pour the egg mixture over the cooked vegetables in the skillet, stirring gently to distribute the veggies evenly.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and slightly golden on top.
  7. Remove from the oven and allow to cool for a few minutes before slicing. Garnish with fresh herbs and serve.

This dairy-free cast iron skillet vegetable frittata is a simple yet delicious way to enjoy a nutritious meal. The eggs provide a fluffy base, while the vegetables add color, flavor, and a variety of nutrients. This recipe is perfect for a leisurely Sunday brunch, and you can easily customize it by adding other veggies or plant-based cheese for extra flavor. Whether you’re serving it to a crowd or just making a small batch for yourself, this frittata is a healthy, satisfying option for any meal of the day.

Dairy-Free Cast Iron Skillet Vegan Banana Bread

This dairy-free cast iron skillet vegan banana bread is moist, flavorful, and easy to make. It’s the perfect treat for a Sunday morning or afternoon snack. The bananas bring natural sweetness and moisture, while the addition of flaxseed eggs helps bind the ingredients together. With a slightly crisp crust from baking in the cast iron skillet, this banana bread is not only delicious but also a healthier, plant-based option that everyone will love.

• Ingredients:
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes to form a flax egg)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup dairy-free chocolate chips (optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, flax egg, and vanilla extract. Stir until well combined.
  3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips if using.
  5. Grease a 9-inch cast iron skillet with a little coconut oil. Pour the banana bread batter into the skillet and smooth the top with a spatula.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the banana bread to cool in the skillet for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free cast iron skillet vegan banana bread is a perfect treat for a relaxed Sunday morning. It’s easy to make, requiring minimal ingredients, and the use of ripe bananas makes it naturally sweet and moist. Baking it in the cast iron skillet gives the bread a slightly crisp, caramelized edge while maintaining a soft interior. Whether enjoyed on its own or with a spread of peanut butter or jam, this banana bread is a comforting and satisfying option for a dairy-free snack.

Note: More recipes are coming soon!