50+ Quick & Easy Sunday Dairy-Free Dinner Recipes You Need to Try

When it comes to preparing a memorable Sunday dinner, many of us are looking for meals that are not only comforting and flavorful but also cater to a variety of dietary needs.

Whether you’re avoiding dairy for health reasons or simply prefer plant-based meals, there’s no reason you can’t enjoy a delicious and satisfying Sunday dinner without dairy.

The key is finding recipes that are full of flavor, hearty, and easy to prepare, yet still completely dairy-free.

In this blog post, we’ve curated over 50 mouthwatering dairy-free dinner recipes that will help you create the perfect Sunday dinner spread.

From flavorful roasts and wholesome casseroles to fresh salads and vegan-friendly options, these dishes will leave everyone at the table full and happy.

Whether you’re preparing a meal for a family gathering or just want to enjoy a cozy dinner at home, these dairy-free options are sure to please.

50+ Quick & Easy Sunday Dairy-Free Dinner Recipes You Need to Try

Eating dairy-free doesn’t mean compromising on flavor, variety, or satisfaction.

With over 50 dairy-free Sunday dinner recipes to choose from, you’ll never run out of ideas for your next Sunday meal.

From vibrant vegetable stir-fries to hearty roasted meats and comforting pasta dishes, there’s something for every taste and preference.

Whether you’re a seasoned cook or just looking for easy and tasty options, these recipes provide simple solutions to create a delicious and dairy-free dinner everyone can enjoy.

Experiment with these dishes and discover new favorites that will make your Sunday dinners more exciting and inclusive for all dietary needs.

With so many dairy-free options, you’ll find that planning a dairy-free Sunday dinner is not only easy but enjoyable.

Dairy-Free Lemon Herb Roasted Chicken

This Lemon Herb Roasted Chicken is a simple yet flavorful dish that’s perfect for Sunday dinners. It’s loaded with zesty lemon, aromatic garlic, and fresh herbs, making it both refreshing and comforting. The chicken is roasted to golden perfection, ensuring a crispy skin and tender meat. It’s an ideal choice for anyone following a dairy-free diet, offering a healthy, crowd-pleasing main course for your family gathering.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 2 lemons, quartered
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 6 garlic cloves, crushed
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. Stuff the chicken cavity with the quartered lemons, crushed garlic cloves, fresh thyme, and rosemary.
4. Rub the outside of the chicken with olive oil, salt, pepper, and paprika. Ensure the chicken is evenly coated.
5. Roast the chicken for about 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

This Lemon Herb Roasted Chicken is a standout choice for a Sunday dinner, offering a balance of bright citrus flavors and earthy herbs that complement the rich, tender chicken. It’s a satisfying meal that pairs wonderfully with dairy-free sides like roasted vegetables or a crisp salad. Whether you’re serving a large group or a small family, this recipe guarantees a delicious and easy-to-make main dish that everyone can enjoy without compromising on flavor.

Vegan Stuffed Acorn Squash

A perfect seasonal recipe, this Vegan Stuffed Acorn Squash is an elegant and hearty dish. Filled with a flavorful quinoa mixture loaded with cranberries, nuts, and aromatic spices, it’s a nourishing and satisfying option for a dairy-free Sunday dinner. The roasted acorn squash serves as the perfect vessel for the stuffing, providing a sweet and savory flavor combination that will impress your guests.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 cup quinoa, rinsed
• 1 ¾ cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
3. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked.
4. Fluff the quinoa with a fork and stir in the cranberries, pecans, cinnamon, and nutmeg. Adjust seasoning with salt and pepper.
5. Once the squash is cooked, carefully flip it over and fill each half with the quinoa mixture.
6. Return the stuffed squash to the oven for an additional 10 minutes to heat through.
7. Garnish with fresh parsley before serving.

This Vegan Stuffed Acorn Squash is the epitome of a comforting, dairy-free Sunday dinner. It brings a perfect balance of flavors—sweet from the cranberries, nutty from the pecans, and warm with the spices. The quinoa stuffing adds a hearty and nutritious component that complements the tender, roasted squash. It’s a visually stunning dish that’s as satisfying to eat as it is to look at, making it an excellent choice for a family meal or a festive gathering.

Dairy-Free Mushroom and Spinach Risotto

A creamy and decadent mushroom and spinach risotto that’s completely dairy-free, this dish is a great choice for a cozy Sunday dinner. The rice becomes luxuriously creamy as it absorbs the vegetable broth, while sautéed mushrooms and spinach add rich, earthy flavors. The nutritional yeast provides a cheesy flavor without any dairy, making this risotto both comforting and suitable for those following a dairy-free lifestyle.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (cremini or white)
• 4 cups vegetable broth, kept warm
• 1 ½ cups fresh spinach
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the mushrooms to the pan and sauté until they release their moisture and become tender, about 7-8 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more broth. Continue this process until the rice is cooked through and creamy, about 18-20 minutes.
5. Stir in the fresh spinach and cook for an additional 2 minutes, until wilted.
6. Remove from heat and stir in the nutritional yeast, salt, and pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley.

This Dairy-Free Mushroom and Spinach Risotto is a creamy, comforting dish that will become a staple for your Sunday dinners. The combination of mushrooms, spinach, and Arborio rice creates a satisfying and hearty meal, while the nutritional yeast adds a wonderful cheesy flavor without the dairy. This dish is versatile and can be served as a main course or as a side dish, and it’s perfect for anyone following a dairy-free lifestyle or simply looking for a lighter, plant-based meal.

Dairy-Free BBQ Jackfruit Sliders

These Dairy-Free BBQ Jackfruit Sliders are a perfect option for a fun and hearty Sunday dinner. The jackfruit mimics the texture of pulled pork, absorbing the flavors of the tangy BBQ sauce for a delicious and satisfying dish. These sliders are a great plant-based alternative for anyone avoiding dairy and looking for a tasty, crowd-pleasing option. Whether you’re having a casual family dinner or hosting friends, these sliders will be a hit!

Ingredients:

• 2 cans young green jackfruit in brine (drained and shredded)
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup BBQ sauce (check for dairy-free)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 6-8 dairy-free slider buns
• Pickles and coleslaw for topping (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and garlic and cook until softened, about 5 minutes.
2. Add the shredded jackfruit to the skillet, followed by smoked paprika, ground cumin, salt, and pepper. Stir to combine and cook for 5 minutes to allow the jackfruit to absorb the flavors.
3. Pour in the BBQ sauce and stir until the jackfruit is well-coated. Lower the heat and let it simmer for 10-15 minutes, stirring occasionally, until the mixture becomes thick and the jackfruit is tender.
4. While the jackfruit is simmering, toast the slider buns in a separate pan or in the oven until golden.
5. Once the jackfruit is ready, pile it onto the bottom half of each slider bun. Top with pickles and coleslaw if desired. Place the top bun on and serve.

These Dairy-Free BBQ Jackfruit Sliders are a perfect combination of tangy BBQ sauce and tender, shredded jackfruit, offering a delicious plant-based alternative to traditional pulled pork sliders. The smokiness of the paprika and the creamy crunch of optional toppings like coleslaw and pickles enhance the flavor profile, making it a truly satisfying and flavorful dish for a Sunday gathering. These sliders are perfect for feeding a crowd and can be easily adapted to suit any dietary preferences.

Dairy-Free Chickpea and Spinach Curry

This Dairy-Free Chickpea and Spinach Curry is a vibrant and flavorful dish that’s quick to prepare and sure to satisfy. The creamy texture comes from coconut milk, while the chickpeas provide a hearty protein base. The combination of spices like turmeric, cumin, and coriander gives this curry its rich, aromatic flavors. Serve it with rice or flatbread for a complete and comforting Sunday dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional)
• 4 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or flatbread, for serving

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the garlic and grated ginger and cook for another 1-2 minutes, until fragrant.
3. Stir in the cumin, coriander, turmeric, and chili powder (if using) and cook for an additional minute.
4. Add the chickpeas, coconut milk, and diced tomatoes to the pan. Stir well to combine, then bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
5. Stir in the fresh spinach and cook for an additional 2-3 minutes, until wilted.
6. Season with salt and pepper to taste and garnish with fresh cilantro.
7. Serve the curry over cooked rice or with warm flatbread.

This Dairy-Free Chickpea and Spinach Curry is a rich and satisfying dish that’s packed with flavor. The creamy coconut milk gives it a luxurious texture, while the blend of spices creates a mouthwatering aroma. The addition of fresh spinach provides a nutritious boost, making this a well-rounded, comforting meal that’s perfect for a relaxing Sunday dinner. It’s easy to prepare and can be enjoyed by both vegans and non-vegans alike.

Dairy-Free Sweet Potato and Black Bean Tacos

These Dairy-Free Sweet Potato and Black Bean Tacos are vibrant, filling, and full of bold flavors. The roasted sweet potatoes add a slight sweetness, while the black beans provide protein and texture. Topped with fresh avocado, salsa, and a squeeze of lime, these tacos offer a healthy and delicious dairy-free meal. They’re perfect for a Sunday dinner with a Mexican flair, and the colorful ingredients make them a feast for the eyes as well as the stomach.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup fresh salsa
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized, flipping halfway through.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat, seasoning with a pinch of salt and pepper. Keep warm.
4. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable.
5. Assemble the tacos by layering the roasted sweet potatoes, black beans, and avocado slices on each tortilla. Top with fresh salsa and a squeeze of lime juice.
6. Garnish with cilantro and serve immediately.

These Dairy-Free Sweet Potato and Black Bean Tacos are an explosion of flavors and textures that are both satisfying and healthy. The sweet potatoes provide a rich, roasted flavor that pairs beautifully with the earthy black beans and creamy avocado. The fresh salsa and cilantro add a burst of freshness, making each bite a perfect balance of savory, sweet, and tangy. These tacos are a fantastic option for a dairy-free Sunday dinner, offering something light yet filling, and are sure to please everyone at the table.

Dairy-Free Lemon Herb Roasted Chicken

This Dairy-Free Lemon Herb Roasted Chicken is a simple yet flavorful dish perfect for a Sunday dinner. The lemon and herb marinade gives the chicken a fresh, zesty flavor, while roasting it in the oven ensures it comes out juicy and golden. Served with your favorite side dishes, this recipe is an elegant yet easy meal for a relaxing Sunday dinner with family or guests.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 2 lemons, zested and juiced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 onion, quartered
• 1 cup low-sodium chicken broth (or vegetable broth for a vegan option)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub the mixture all over the chicken, ensuring it’s evenly coated. If possible, let the chicken marinate for 30 minutes to an hour to allow the flavors to soak in.
3. Place the onion quarters inside the cavity of the chicken.
4. Place the chicken in a roasting pan and pour the chicken broth (or vegetable broth) into the bottom of the pan. This will help keep the chicken moist as it roasts.
5. Roast the chicken for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10-15 minutes before carving.
7. Serve with your favorite sides such as roasted vegetables or mashed potatoes.

This Dairy-Free Lemon Herb Roasted Chicken is a perfect main course for a Sunday dinner, offering a balance of zesty lemon and aromatic herbs. The chicken turns out moist and flavorful, thanks to the simple yet effective marinade. The broth at the bottom ensures the bird stays juicy, while the crispy skin adds a satisfying texture. Paired with your favorite sides, this dish is not only delicious but also a great way to celebrate the end of the week with loved ones.

Dairy-Free Stuffed Bell Peppers

These Dairy-Free Stuffed Bell Peppers are a colorful and hearty option for a Sunday dinner. Packed with quinoa, black beans, and fresh vegetables, these peppers are both filling and nutritious. The combination of spices and a drizzle of tomato sauce creates a perfect balance of flavor in every bite. They can be made ahead of time and baked just before serving, making them a great option for a low-effort, satisfying meal.

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 small onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup tomato sauce (dairy-free)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a large bowl, combine the cooked quinoa, black beans, diced onion, corn, chili powder, cumin, paprika, salt, and pepper. Mix until everything is well incorporated.
4. Stuff each bell pepper with the quinoa mixture, packing it in tightly. Spoon some tomato sauce over each stuffed pepper.
5. Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the peppers to slightly caramelize.
6. Garnish with fresh cilantro before serving.

These Dairy-Free Stuffed Bell Peppers are a delicious, filling, and visually appealing meal that’s perfect for a Sunday dinner. The combination of quinoa, black beans, and vegetables makes this dish both hearty and nutritious, while the blend of spices adds depth of flavor. The tomato sauce gives it a comforting, saucy touch, and the peppers themselves provide a slightly sweet contrast. This dish is easy to prepare, can be made in advance, and is sure to be enjoyed by everyone at the table.

Dairy-Free Vegetable Stir-Fry with Tofu

This Dairy-Free Vegetable Stir-Fry with Tofu is a colorful and wholesome dish packed with vibrant veggies and protein-rich tofu. The stir-fry sauce is made with soy sauce, garlic, ginger, and a hint of sesame oil, creating a fragrant and savory coating for the vegetables and tofu. It’s a quick and easy meal that’s perfect for a Sunday dinner when you want something nutritious and full of flavor.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons sesame oil (or olive oil)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave syrup
• 1 teaspoon sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, for 5-7 minutes, until golden and slightly crispy on all sides. Remove the tofu from the pan and set aside.
2. In the same skillet, add the remaining sesame oil. Add the bell peppers, broccoli, carrot, and onion. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
3. Add the garlic and ginger to the skillet and stir-fry for another minute until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and toss to coat evenly.
5. Return the cooked tofu to the skillet and toss everything together. Cook for an additional 2-3 minutes to heat through.
6. Serve the stir-fry over rice or noodles and garnish with sesame seeds if desired.

This Dairy-Free Vegetable Stir-Fry with Tofu is an incredibly versatile and flavorful dish. The tofu provides a satisfying protein source, while the mix of fresh vegetables adds both color and crunch. The savory stir-fry sauce, with its balance of soy, vinegar, and a touch of sweetness, ties everything together. This dish is quick to make, nutritious, and ideal for a Sunday dinner when you want something healthy and easy to prepare. Plus, it can be easily customized with your favorite vegetables or plant-based protein sources.

Dairy-Free Mushroom Risotto

This Dairy-Free Mushroom Risotto is a rich and creamy dish that’s perfect for a cozy Sunday dinner. The earthy flavors of the mushrooms, combined with the creaminess of the arborio rice, create a dish that’s hearty and comforting. The risotto is made without any dairy, using vegetable broth and a splash of white wine for depth of flavor. It’s an elegant meal that pairs well with a light salad or roasted vegetables.

Ingredients:

• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (dairy-free)
• 1/2 cup dry white wine (optional)
• 2 cups mushrooms (such as cremini or button), sliced
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
2. Add the sliced mushrooms to the pan and cook for an additional 5-7 minutes, until they release their moisture and become tender.
3. Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and stir until the liquid is absorbed.
5. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Allow the broth to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
6. Stir in the nutritional yeast and season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

This Dairy-Free Mushroom Risotto is a comforting and rich dish that’s perfect for a Sunday night. The combination of earthy mushrooms and creamy rice makes it a filling and satisfying meal. The nutritional yeast adds a cheesy, umami flavor without any dairy, and the vegetable broth keeps the dish light yet flavorful. This risotto is a great way to enjoy a cozy, indulgent meal without compromising on taste or texture.

Dairy-Free BBQ Jackfruit Tacos

These Dairy-Free BBQ Jackfruit Tacos are a delicious plant-based option for a Sunday dinner. The jackfruit mimics the texture of pulled pork and absorbs the smoky flavors of the barbecue sauce, making it a perfect substitute for traditional taco fillings. Paired with a tangy slaw and served in soft corn tortillas, these tacos are bursting with flavor and offer a satisfying and fun meal to share with family or friends.

Ingredients:

• 2 cans young green jackfruit in brine (drained and shredded)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup BBQ sauce (make sure it’s dairy-free)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup carrots, julienned
• 2 tablespoons fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Rinse and drain the jackfruit, then use your hands or a fork to shred it into small pieces. Remove any seeds if present.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes until softened.
3. Add the shredded jackfruit to the skillet and stir in the smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes, allowing the jackfruit to brown slightly.
4. Pour in the BBQ sauce and stir to coat the jackfruit evenly. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
5. While the jackfruit cooks, prepare the slaw by mixing the shredded cabbage, julienned carrots, and fresh cilantro in a bowl.
6. Warm the tortillas in a dry skillet for a few seconds on each side.
7. To assemble the tacos, spoon the BBQ jackfruit onto the tortillas and top with the slaw. Serve with lime wedges on the side.

These Dairy-Free BBQ Jackfruit Tacos are a fun, flavorful, and satisfying alternative to traditional meat tacos. The jackfruit’s texture is reminiscent of pulled pork, and when paired with the smoky BBQ sauce, it delivers a delicious, hearty filling. The tangy slaw adds a refreshing crunch that perfectly complements the richness of the jackfruit. This recipe is ideal for a casual Sunday dinner, and it’s sure to be a hit whether you’re serving a crowd or enjoying a simple family meal.

Dairy-Free Sweet Potato and Chickpea Curry

This Dairy-Free Sweet Potato and Chickpea Curry is a vibrant, comforting dish that’s perfect for a cozy Sunday dinner. The creamy coconut milk base provides richness, while the combination of spices—including turmeric, cumin, and coriander—gives the curry a warm, aromatic flavor. Sweet potatoes and chickpeas make this dish hearty and filling, and it’s perfect for serving over rice or with naan for a complete meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.
4. Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth. Stir to combine, then bring the mixture to a simmer.
6. Cover the pot and cook for 20-25 minutes, until the sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve the curry over rice or with naan and garnish with fresh cilantro.

This Dairy-Free Sweet Potato and Chickpea Curry is a rich, comforting dish that’s full of flavor and nutrients. The creamy coconut milk and warming spices make it the perfect meal for a cool Sunday evening. The sweet potatoes and chickpeas provide plenty of fiber and protein, making it filling and satisfying. This curry is naturally vegan and gluten-free, and it’s a great option for anyone looking for a hearty, plant-based dinner that’s packed with flavor.

Dairy-Free Lemon Herb Roasted Chicken

This Dairy-Free Lemon Herb Roasted Chicken is a simple yet flavorful dish that will make your Sunday dinner feel extra special. The chicken is marinated in a zesty lemon and herb mixture, ensuring a juicy, tender result. Roasted to golden perfection, the chicken pairs beautifully with vegetables or a side salad. This recipe is perfect for those seeking a light yet satisfying meal that’s free from dairy but full of fresh, vibrant flavors.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons (zested and juiced)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth (dairy-free)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Mix well.
3. Pat the chicken dry with paper towels, then rub the lemon herb mixture all over the chicken, making sure to coat it evenly, including under the skin for extra flavor.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the chicken in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.

The Dairy-Free Lemon Herb Roasted Chicken is a flavorful, comforting dish that’s both easy to prepare and impressive enough for a Sunday dinner. The combination of fresh lemon and herbs creates a zesty, aromatic flavor that infuses the chicken, making every bite juicy and tender. The addition of chicken broth in the roasting pan helps keep the meat moist, while the skin crisps to perfection. Serve with your favorite sides, and you’ll have a delicious, dairy-free meal that’s sure to please everyone at the table.

Dairy-Free Vegetable Stir-Fry with Tofu

This Dairy-Free Vegetable Stir-Fry with Tofu is a colorful, protein-packed meal that’s perfect for a quick and healthy Sunday dinner. It features a variety of fresh vegetables, crispy tofu, and a savory stir-fry sauce made with soy sauce, garlic, and ginger. The dish comes together in just 30 minutes, making it ideal for a busy day when you still want a nourishing meal. It’s naturally vegan and can be served with rice or noodles for a complete dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 1/2 onion, sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat olive oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until the tofu is golden and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add a bit more olive oil and sauté the bell pepper, zucchini, carrot, snap peas, and onion for about 5-6 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, and garlic.
5. Add the tofu back into the skillet with the vegetables and pour the stir-fry sauce over everything. Toss to combine and cook for an additional 2-3 minutes until everything is well-coated and heated through.
6. Serve the stir-fry over rice or noodles and garnish with sesame seeds if desired.

This Dairy-Free Vegetable Stir-Fry with Tofu is a healthy and satisfying meal that’s full of vibrant flavors. The crispy tofu provides a protein-packed base, while the fresh vegetables add texture and crunch. The savory stir-fry sauce ties everything together, making this dish both flavorful and satisfying. Whether you’re looking for a quick dinner option or a way to incorporate more plant-based meals into your week, this stir-fry is an excellent choice for a dairy-free Sunday dinner.

Dairy-Free Spaghetti Aglio e Olio

Dairy-Free Spaghetti Aglio e Olio is a simple yet bold Italian pasta dish that’s quick to prepare and bursting with flavor. The recipe features garlic, olive oil, red pepper flakes, and parsley, making for a light yet satisfying meal. This dish is perfect for those who enjoy classic pasta flavors without the need for dairy. It’s ideal for a stress-free Sunday dinner and can easily be customized with additional vegetables or protein for variety.

Ingredients:

• 12 oz spaghetti (gluten-free if needed)
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve about 1/2 cup of pasta cooking water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes, until fragrant and golden (be careful not to burn the garlic).
3. Add the red pepper flakes to the garlic and cook for an additional 30 seconds.
4. Once the pasta is drained, add it directly to the skillet with the garlic oil. Toss to coat the pasta in the oil, adding a splash of reserved pasta water if needed to help the sauce coat the pasta.
5. Season with salt and freshly ground black pepper to taste.
6. Stir in the chopped parsley and lemon zest (if using).
7. Serve immediately, garnished with additional parsley if desired.

Dairy-Free Spaghetti Aglio e Olio is the epitome of simple, flavorful Italian cuisine. With just a handful of ingredients, this dish delivers a punch of garlic and a touch of heat from the red pepper flakes. The olive oil-based sauce is light yet satisfying, making this a perfect dish for a dairy-free Sunday dinner that doesn’t skimp on flavor. The addition of fresh parsley and a hint of lemon zest adds brightness and freshness to the dish, elevating it without overpowering the subtle garlic notes.

Note: More recipes are coming soon!