50+ Hearty and Flavorful Sunday Dairy-Free Dutch Oven Recipes for a Cozy Meal

Sundays are the perfect time for family gatherings, cozy meals, and a little bit of culinary experimentation.

If you’re looking for a way to elevate your Sunday dinners while adhering to a dairy-free lifestyle, you’re in the right place.

The Dutch oven, a kitchen essential known for its versatility and even cooking, is the ideal tool to create delicious dairy-free meals that everyone will love.

Whether you’re cooking a hearty stew, a savory bread, or a comforting casserole, the Dutch oven ensures that your dishes are flavorful and satisfying.

In this collection of 50+ Sunday Dairy-Free Dutch Oven Recipes, you’ll discover a variety of dishes that cater to all tastes and preferences—without a drop of dairy.

From vibrant vegetarian dishes to rich, flavorful meats, there’s something for everyone to enjoy, and all of them can be made with the magic of your trusty Dutch oven.

50+ Hearty and Flavorful Sunday Dairy-Free Dutch Oven Recipes for a Cozy Meal

Embracing a dairy-free lifestyle doesn’t mean sacrificing flavor or comfort, especially when you have a Dutch oven in your kitchen.

These 50+ Sunday Dairy-Free Dutch Oven Recipes will inspire you to create dishes that are not only delicious but also nutritious and satisfying.

With the right combination of herbs, spices, and fresh ingredients, you can craft the perfect meal for any Sunday gathering, big or small.

So, gather your loved ones, pull out your Dutch oven, and get ready to enjoy an incredible, dairy-free feast.

Let these recipes transform your Sundays into a celebration of great food and good company.

Coconut Curry Lentil Stew

This Coconut Curry Lentil Stew is a hearty, comforting dish that’s rich in flavors and simple to make. Perfect for Sundays, this recipe uses the Dutch oven to create a creamy yet dairy-free meal, thanks to coconut milk. Packed with protein, fiber, and a blend of warming spices, it’s a dish that will satisfy everyone at the table.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 medium sweet potato, diced
• 1 cup spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in your Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add curry powder, cumin, and turmeric, and cook for 1 minute to toast the spices.
3. Stir in lentils, tomatoes, coconut milk, vegetable broth, and sweet potato. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25–30 minutes until lentils and sweet potatoes are tender.
5. Stir in spinach leaves and cook for 2–3 minutes until wilted. Season with salt and pepper.
6. Garnish with fresh cilantro and serve with rice or flatbread.

This Coconut Curry Lentil Stew is a perfect blend of comfort and nutrition. The Dutch oven locks in the rich flavors, while the coconut milk ensures a luscious, creamy texture without dairy. Enjoy this stew as a satisfying Sunday meal that feels indulgent yet nourishing.

Garlic Herb No-Knead Bread

Who doesn’t love the aroma of freshly baked bread on a Sunday? This Garlic Herb No-Knead Bread is not only dairy-free but also incredibly easy to make. The Dutch oven ensures a crisp crust and fluffy interior, while the infusion of garlic and herbs makes it irresistible.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp dry yeast
• 1 1/2 cups warm water
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix flour, salt, and yeast. Add garlic and rosemary, and stir to combine.
2. Pour in warm water and mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
3. Preheat your oven to 450°F (230°C). Place your Dutch oven inside to heat for 30 minutes.
4. Turn the dough onto a floured surface and shape it into a ball. Cover with a towel and let it rest while the Dutch oven heats.
5. Remove the Dutch oven carefully, place the dough inside, and cover with the lid. Bake for 30 minutes, then uncover and bake for an additional 15–20 minutes until golden brown.
6. Let the bread cool on a wire rack before slicing.

This Garlic Herb No-Knead Bread transforms your Sunday into a delightful culinary experience. The Dutch oven creates bakery-quality bread right in your kitchen, with a crispy crust and fragrant, airy crumb. Perfect for pairing with soups, stews, or just olive oil for dipping.

Vegetable Paella

Bring a taste of Spain to your Sunday table with this Vegetable Paella! This dairy-free version of the classic dish is vibrant, nutritious, and cooked to perfection in a Dutch oven. Packed with colorful veggies, smoky paprika, and saffron, this recipe is a showstopper for family meals or gatherings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• Lemon wedges and parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and red bell pepper until softened.
2. Add cherry tomatoes and green beans, cooking for 3–4 minutes.
3. Stir in rice, saffron, paprika, and turmeric, ensuring the rice is well-coated in spices.
4. Pour in vegetable broth, bring to a simmer, and reduce heat to low.
5. Cover and cook for 20–25 minutes until the rice is tender and the liquid is absorbed.
6. Remove from heat, let it rest for 5 minutes, and garnish with parsley and lemon wedges.

This Vegetable Paella is a celebration of flavors and textures, made effortlessly in a Dutch oven. Its vibrant presentation and rich, aromatic taste make it the perfect centerpiece for a dairy-free Sunday meal. Enjoy it with loved ones for an unforgettable dining experience.

Smoky Chickpea and Sweet Potato Stew

This Smoky Chickpea and Sweet Potato Stew is a heartwarming, plant-based dish ideal for Sundays. The smoky paprika pairs beautifully with the natural sweetness of sweet potatoes, creating a hearty, nutrient-packed stew. Cooking it in a Dutch oven ensures the flavors meld together, making every spoonful irresistible.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, diced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Dutch oven over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in sweet potatoes, carrots, and bell pepper. Cook for 5 minutes, allowing the vegetables to soften slightly.
3. Add chickpeas, diced tomatoes, vegetable broth, smoked paprika, cumin, and cayenne pepper. Stir to combine.
4. Bring the stew to a simmer, reduce heat to low, and cover. Cook for 25–30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Garnish with parsley before serving.

This Smoky Chickpea and Sweet Potato Stew is a satisfying and nutritious Sunday dinner option. The Dutch oven’s even heat distribution brings out the stew’s bold flavors, making it a comforting choice for cool evenings or family gatherings.

Lemon Herb Roast Chicken with Vegetables

A classic Sunday roast made dairy-free, this Lemon Herb Roast Chicken with Vegetables is a showstopper. The Dutch oven ensures the chicken remains juicy, while the lemon and herbs infuse the meat and vegetables with vibrant flavors. It’s a one-pot meal that’s both elegant and easy to prepare.

Ingredients:

• 1 whole chicken (4–5 lbs), giblets removed
• 3 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 1 tsp paprika
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 2 large carrots, cut into chunks
• 1 large onion, quartered

Instructions:

1. Preheat your oven to 375°F (190°C). Rub the chicken inside and out with olive oil, salt, pepper, paprika, and half the thyme and rosemary.
2. Stuff the chicken cavity with the lemon halves and smashed garlic.
3. Arrange potatoes, carrots, and onion in the Dutch oven. Drizzle with olive oil, sprinkle with remaining herbs, and toss to coat.
4. Place the chicken on top of the vegetables. Cover the Dutch oven and roast for 1 hour.
5. Remove the lid and roast for an additional 20–30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

This Lemon Herb Roast Chicken with Vegetables is a timeless Sunday meal that’s simple to prepare but big on flavor. The Dutch oven locks in moisture and enhances the dish’s vibrant herbaceous notes, making it perfect for a cozy yet impressive dinner.

Spiced Moroccan Vegetable Tagine

Transport your Sunday dinner to North Africa with this Spiced Moroccan Vegetable Tagine. Filled with tender vegetables, warm spices, and dried fruits, this dairy-free dish is cooked to perfection in a Dutch oven. Its unique flavor profile is perfect for a relaxing yet adventurous Sunday meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1/2 cup dried apricots, chopped
• 1/4 cup raisins
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in your Dutch oven over medium heat. Sauté onion and garlic until softened.
2. Add zucchini, eggplant, and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in apricots, raisins, diced tomatoes, vegetable broth, and all the spices. Mix well.
4. Bring to a simmer, reduce heat to low, and cover. Cook for 30 minutes, stirring occasionally, until the vegetables are tender.
5. Season with salt and pepper to taste. Garnish with cilantro and serve with couscous or flatbread.

This Spiced Moroccan Vegetable Tagine is an aromatic and flavorful way to spice up your Sunday. The Dutch oven helps develop deep, rich flavors, while the dried fruits add a delightful sweetness. It’s a stunning dish that will impress your family or guests with minimal effort.

Tomato Basil Risotto

Risotto in a Dutch oven? Absolutely! This Tomato Basil Risotto is creamy, rich, and completely dairy-free, thanks to the natural starchiness of arborio rice. The Dutch oven simplifies the cooking process, ensuring even heat distribution and allowing you to make risotto without constant stirring. Perfect for a comforting Sunday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 3 cups vegetable broth, warmed
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened.
2. Add arborio rice and cook for 2 minutes, stirring to coat the grains in oil.
3. Deglaze the pan with white wine (if using) and cook until mostly absorbed.
4. Add the crushed tomatoes, oregano, and 1 cup of vegetable broth. Stir to combine.
5. Cover and cook over low heat, adding the remaining broth 1 cup at a time, stirring occasionally, until the rice is tender (about 20–25 minutes).
6. Stir in basil, nutritional yeast (if using), and season with salt and pepper. Serve warm.

This Tomato Basil Risotto is a dairy-free twist on a classic Italian dish. The Dutch oven makes it hassle-free while still delivering a luxurious, creamy texture. Serve it as a main course or a side dish for an unforgettable Sunday meal.

Hearty Vegetable and Barley Soup

This Hearty Vegetable and Barley Soup is a nourishing, one-pot meal that’s perfect for Sundays. Packed with wholesome vegetables and nutty barley, it’s a fiber-rich dish that warms the soul. The Dutch oven ensures the soup cooks evenly, allowing the flavors to meld beautifully.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, celery, and carrots until softened.
2. Stir in zucchini and cook for another 3 minutes.
3. Add barley, vegetable broth, diced tomatoes, thyme, and parsley. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until the barley is tender.
5. Season with salt and pepper. Garnish with fresh parsley and serve hot.

This Hearty Vegetable and Barley Soup is a comforting and nutritious dish that’s perfect for a leisurely Sunday. The Dutch oven enhances the flavor development, creating a soup that feels like a warm hug in a bowl. Serve with crusty bread for a complete meal.

Spicy Vegan Chili

This Spicy Vegan Chili is a bold, smoky, and deeply satisfying dish that’s perfect for a relaxed Sunday dinner. The Dutch oven allows the spices and ingredients to develop robust flavors, resulting in a chili that’s hearty enough to please vegans and non-vegans alike.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen corn
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup tomato sauce
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and bell peppers until softened.
2. Stir in corn, kidney beans, black beans, diced tomatoes, tomato sauce, and vegetable broth.
3. Add chili powder, smoked paprika, cumin, and cayenne. Mix well.
4. Bring the chili to a simmer, reduce heat to low, and cover. Cook for 30–40 minutes, stirring occasionally.
5. Season with salt and pepper. Serve hot with dairy-free toppings like avocado slices, cilantro, or tortilla chips.

This Spicy Vegan Chili is a crowd-pleaser that’s packed with protein and flavor. The Dutch oven’s slow cooking enhances the chili’s smoky depth, making it a perfect choice for Sunday dinners or game day gatherings. Pair it with cornbread or rice for a complete meal.

Coconut Curry Lentil Stew

This Coconut Curry Lentil Stew is a fragrant, hearty, and nutrient-packed dish that’s perfect for a cozy Sunday. Combining red lentils, vegetables, and creamy coconut milk, the Dutch oven allows the spices to develop deeply, resulting in a rich and satisfying curry. It’s an ideal choice for a plant-based, dairy-free meal.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 cup diced sweet potato
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in the Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices.
3. Add red lentils, coconut milk, vegetable broth, carrots, bell pepper, and sweet potato. Stir to combine.
4. Bring to a simmer, reduce heat, and cover. Cook for 25–30 minutes, stirring occasionally, until the lentils and vegetables are tender.
5. Stir in lime juice and season with salt and pepper. Garnish with cilantro before serving.

This Coconut Curry Lentil Stew is a vibrant and aromatic dish that will transport your taste buds. It’s hearty enough to serve as a main course, and the Dutch oven ensures every spoonful is packed with deep, developed flavors. Pair with rice or naan for a complete meal.

Dairy-Free Mushroom Stroganoff

This Dairy-Free Mushroom Stroganoff is a creamy and comforting dish made entirely without dairy. Using a coconut milk-based sauce and umami-packed mushrooms, the Dutch oven makes it easy to create this family favorite. It’s a perfect recipe for Sunday nights when you crave something hearty and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 tbsp all-purpose flour or gluten-free flour
• 1/2 cup white wine or vegetable broth
• 1 cup vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 12 oz wide pasta or noodles (dairy-free)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until softened.
2. Add mushrooms and cook until they release their moisture and begin to brown.
3. Stir in flour and cook for 1–2 minutes to create a roux.
4. Deglaze the pot with white wine (or vegetable broth), scraping up any browned bits.
5. Add vegetable broth, coconut milk, smoked paprika, mustard, and thyme. Stir to combine.
6. Bring to a simmer, reduce heat, and cook for 10–12 minutes, allowing the sauce to thicken.
7. Meanwhile, cook the pasta according to package instructions. Toss with the stroganoff sauce. Garnish with parsley before serving.

This Dairy-Free Mushroom Stroganoff is a comforting classic made accessible for dairy-free diets. The creamy coconut milk sauce pairs beautifully with earthy mushrooms, and the Dutch oven’s even cooking ensures a perfectly rich dish.

Dutch Oven Baked Ziti (Dairy-Free)

This Dutch Oven Baked Ziti is a dairy-free twist on a classic comfort food. Loaded with pasta, marinara sauce, and a creamy, cashew-based “ricotta,” this dish is perfect for a hearty Sunday dinner. The Dutch oven streamlines the process, cooking everything in one pot for minimal cleanup.

Ingredients:

• 12 oz ziti or penne pasta
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jar (24 oz) marinara sauce
• 2 cups vegetable broth
• 1 cup raw cashews (soaked for 2 hours or boiled for 15 minutes)
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until softened.
2. Stir in the pasta, marinara sauce, and vegetable broth. Mix well to coat the pasta evenly.
3. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth to create the dairy-free “ricotta.”
4. Drop spoonfuls of the cashew ricotta over the pasta. Cover the Dutch oven and bake for 25–30 minutes, or until the pasta is tender.
5. Remove the lid and bake for an additional 5 minutes to allow the top to crisp slightly. Garnish with basil before serving.

This Dutch Oven Baked Ziti offers all the comfort of traditional baked pasta but without the dairy. The creamy cashew ricotta brings richness, while the Dutch oven ensures even cooking and easy cleanup. It’s a crowd-pleasing dish that’s perfect for Sundays!

Vegan Pot Pie with Puff Pastry

This Vegan Pot Pie with Puff Pastry brings all the comfort of a classic pot pie without the dairy. Using a rich, vegetable-packed filling and a golden, flaky puff pastry topping, this dish is sure to please everyone at the dinner table. The Dutch oven ensures an even cook and makes the pie easy to prepare without fuss.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup peas (fresh or frozen)
• 1 large potato, diced
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp flour (or gluten-free flour)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry (dairy-free)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened.
3. Add the carrots, celery, potato, and peas. Cook for 5 minutes, stirring occasionally.
4. Stir in the flour and cook for 2 minutes to create a roux.
5. Add vegetable broth, coconut milk, thyme, salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer and cook for 10 minutes until the vegetables are tender and the filling thickens.
7. Roll out the puff pastry on a floured surface and place it over the pot pie filling. Trim the edges and crimp to seal. Cut a few slits in the pastry to allow steam to escape.
8. Bake for 20-25 minutes until the pastry is golden and puffed. Garnish with fresh parsley before serving.

This Vegan Pot Pie with Puff Pastry is a showstopper for any Sunday meal. The creamy, flavorful filling paired with the crispy puff pastry offers the perfect balance of textures, making this a must-try dish for those avoiding dairy. The Dutch oven simplifies the process, making the pot pie as easy as it is delicious.

Dairy-Free Quinoa Stuffed Peppers

These Dairy-Free Quinoa Stuffed Peppers are a healthy, protein-packed dish filled with quinoa, black beans, and veggies. The Dutch oven helps these peppers cook evenly, making them perfectly tender while preserving their flavor. This dish is not only dairy-free but also packed with nutrients, making it ideal for a light yet filling Sunday meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened.
3. Add quinoa, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir to combine.
4. Pour in 2 cups of water and bring the mixture to a boil.
5. Reduce heat, cover, and simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed.
6. Stir in lime juice and fresh cilantro.
7. Stuff the bell peppers with the quinoa mixture and place them upright in the Dutch oven. Cover and bake for 25-30 minutes until the peppers are tender.
8. Garnish with additional cilantro if desired and serve hot.

These Dairy-Free Quinoa Stuffed Peppers are a wholesome, satisfying dish that’s perfect for a lighter Sunday meal. The quinoa and black bean filling is both nutritious and delicious, and the Dutch oven makes cooking the stuffed peppers easy and fuss-free. This meal can stand on its own or be paired with a fresh salad for a complete dinner.

Dairy-Free Moroccan Chickpea Stew

This Dairy-Free Moroccan Chickpea Stew is a flavorful, aromatic stew made with chickpeas, tomatoes, and a mix of warm spices. The Dutch oven ensures that the flavors develop fully, creating a rich and satisfying stew that’s perfect for chilly Sundays. With ingredients like cinnamon, cumin, and turmeric, this dish brings the vibrant flavors of Morocco to your table.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup raisins
• 2 carrots, sliced
• 1 zucchini, diced
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion, garlic, and ginger until fragrant.
2. Stir in cumin, cinnamon, and turmeric, and cook for another minute to toast the spices.
3. Add chickpeas, diced tomatoes, vegetable broth, raisins, carrots, and zucchini. Stir to combine.
4. Bring to a simmer, cover, and cook for 25-30 minutes, until the vegetables are tender and the flavors have melded.
5. Season with salt and pepper to taste. Stir in chopped cilantro just before serving.

This Dairy-Free Moroccan Chickpea Stew is a fragrant, hearty dish that’s perfect for Sunday dinners. The warm spices and natural sweetness of the raisins balance beautifully with the savory chickpeas, creating a satisfying meal. The Dutch oven ensures that the stew cooks evenly, letting the flavors shine. Serve it with couscous or flatbread for a complete meal.

Note: More recipes are coming soon!