35+ Simple and Tasty Sunday Dairy-Free Electric Skillet Recipes to Enjoy This Weekend

If you’re looking for an effortless and delicious way to prepare dairy-free meals on Sundays, your electric skillet is the perfect tool.

With its versatility and ease of use, the electric skillet allows you to whip up a variety of dishes that are both healthy and comforting, without the need for dairy.

Whether you’re following a plant-based diet, have dairy allergies, or simply want to explore more dairy-free options, these recipes are perfect for any Sunday meal.

From savory stir-fries and hearty stews to satisfying breakfasts and comforting one-pan dishes, the electric skillet makes cooking simpler and more enjoyable.

In this blog article, we’re going to explore 35+ amazing dairy-free electric skillet recipes that will elevate your Sunday meals and make cooking a breeze.

35+ Simple and Tasty Sunday Dairy-Free Electric Skillet Recipes to Enjoy This Weekend

With these 35+ dairy-free electric skillet recipes, you’ll never have to worry about what to cook on Sundays again.

The electric skillet is an incredibly versatile tool that makes it easy to create healthy, satisfying, and delicious meals without dairy.

From crispy tofu stir-fries to hearty curries and savory breakfasts, these recipes offer a wide range of flavors and textures that are sure to please every palate.

Whether you’re preparing a family meal or a solo dish, you’ll find plenty of options to enjoy.

So, next Sunday, break out your electric skillet and start cooking up some of these tasty, dairy-free dishes that everyone will love.

Dairy-Free Electric Skillet Pancakes

These fluffy dairy-free pancakes are easy to make using your electric skillet. Perfect for a Sunday brunch, they are light, fluffy, and made with almond milk, making them a great dairy-free option. You can top them with your favorite syrup, fruit, or dairy-free butter to create a delightful breakfast spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups almond milk (or other dairy-free milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat your electric skillet to 350°F (medium heat).
2. In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon (if using).
3. Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined; be careful not to over-mix.
4. Lightly grease the skillet with a bit of oil or non-stick spray.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on top, then flip and cook for an additional 1-2 minutes on the other side until golden brown.
6. Repeat until all the pancakes are cooked, adding more oil as needed.
7. Serve with syrup, fresh fruit, or your favorite toppings.

These dairy-free electric skillet pancakes are the perfect treat for a lazy Sunday morning. With simple ingredients and minimal effort, you can whip up a satisfying, fluffy breakfast that everyone will enjoy. Whether you top them with fruit, maple syrup, or a sprinkle of powdered sugar, these pancakes are a versatile and delicious way to start your day.

Dairy-Free Electric Skillet Veggie Stir-Fry

This dairy-free veggie stir-fry is quick, healthy, and packed with flavor. The electric skillet makes cooking the vegetables easy and consistent, helping you create a colorful, nutrient-rich dish that is perfect for a Sunday dinner. With a blend of fresh veggies and a savory soy-based sauce, it’s a satisfying meal on its own or served with rice.

Ingredients:

• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your electric skillet to medium heat (around 350°F).
2. Add the olive oil to the skillet. Once hot, add the garlic and onion and sauté for 2 minutes until fragrant.
3. Add the bell pepper, zucchini, broccoli, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp and vibrant in color.
4. While the vegetables cook, mix the soy sauce, sesame oil, ginger, rice vinegar, and maple syrup in a small bowl.
5. Once the vegetables are cooked, pour the sauce over them and stir well to combine. Let the stir-fry simmer for an additional 2-3 minutes so the flavors meld together.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot over rice or enjoy on its own.

This dairy-free veggie stir-fry is a delicious and colorful way to enjoy a healthy meal. The combination of fresh vegetables and savory sauce makes for a meal that is both satisfying and nourishing. The electric skillet ensures that everything is cooked to perfection in a short amount of time, making this an ideal dish for a busy Sunday or a light weeknight dinner.

Dairy-Free Electric Skillet Breakfast Hash

This hearty dairy-free breakfast hash is packed with potatoes, bell peppers, onions, and crispy sautéed vegetables. Using your electric skillet, you can easily cook this flavorful dish with a nice crispy edge. Serve it with your favorite protein or enjoy it as a satisfying breakfast on its own.

Ingredients:

• 3 medium potatoes, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup spinach or kale (optional)
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the electric skillet to 375°F (medium-high heat).
2. Heat the olive oil in the skillet and add the diced potatoes. Sauté for 10-12 minutes, stirring occasionally until the potatoes are golden and crispy on the outside and tender on the inside.
3. Add the bell pepper and onion to the skillet. Cook for an additional 5-7 minutes until the vegetables are softened and slightly caramelized.
4. Season the hash with garlic powder, paprika, salt, and pepper. Stir to combine.
5. If using spinach or kale, add it to the skillet and cook for an additional 2 minutes until wilted.
6. Garnish with fresh parsley and serve hot.

This dairy-free electric skillet breakfast hash is a filling and flavorful dish that’s perfect for a Sunday breakfast or brunch. It’s a great way to use up leftover vegetables, and you can easily customize it by adding your favorite protein or additional spices. Whether served with a side of eggs or enjoyed on its own, this hash is a comforting and wholesome meal to kickstart your day.

Dairy-Free Electric Skillet Tofu Scramble

A great alternative to scrambled eggs, this dairy-free tofu scramble is packed with flavor and protein. Using an electric skillet, you can easily cook the tofu until golden and crispy, then toss it with vegetables and seasonings for a filling, nutritious breakfast or brunch. It’s an ideal way to start your day while keeping things plant-based and dairy-free.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 cup spinach or kale, chopped
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional)
• 1 tbsp soy sauce (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet and add the diced onion and bell pepper. Sauté for about 5 minutes until they soften and become fragrant.
3. Add the crumbled tofu to the skillet. Stir to combine and cook for 5-7 minutes, allowing the tofu to get golden and crispy.
4. Sprinkle in the turmeric, garlic powder, salt, and pepper, stirring to coat the tofu evenly with the seasonings.
5. Add the spinach or kale to the skillet and cook for another 2-3 minutes until the greens wilt.
6. If using, stir in the nutritional yeast and soy sauce for an extra boost of flavor.
7. Garnish with fresh parsley, if desired, and serve hot.

This dairy-free tofu scramble is a protein-packed, savory breakfast that’s perfect for a Sunday morning. The electric skillet ensures even cooking, while the turmeric gives the tofu a lovely yellow hue that mimics scrambled eggs. It’s an excellent option for those looking for a dairy-free, plant-based start to their day, and it pairs beautifully with toast or avocado.

Dairy-Free Electric Skillet Vegetable Frittata

This dairy-free vegetable frittata is a savory, hearty dish that’s perfect for a Sunday brunch. Made with a base of chickpea flour, it’s entirely plant-based, full of fresh veggies, and seasoned to perfection. The electric skillet helps cook the frittata evenly, creating a fluffy texture that’s just as satisfying as a traditional frittata, without the dairy.

Ingredients:

• 1/2 cup chickpea flour
• 1 cup water
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach or kale, chopped
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (optional, for an egg-like flavor)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, whisk together the chickpea flour and water until smooth. Add the turmeric, garlic powder, black salt (if using), and regular salt and pepper. Set aside to thicken for a few minutes.
2. Preheat the electric skillet to medium heat (around 350°F).
3. Heat the olive oil in the skillet and add the onion, bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables are tender.
4. Add the spinach or kale to the skillet and cook for an additional 2-3 minutes, until wilted.
5. Pour the chickpea flour mixture over the vegetables, spreading it evenly in the skillet. Cook for about 5 minutes, allowing the edges to firm up.
6. Using a spatula, gently lift the edges of the frittata to allow the uncooked mixture to flow underneath. Cook for an additional 5-7 minutes, or until the frittata is set and golden on the bottom.
7. Garnish with fresh parsley and serve hot.

This dairy-free vegetable frittata is an incredibly satisfying and nutritious dish that’s perfect for Sunday brunch or a light dinner. The chickpea flour provides a fluffy, egg-like texture, while the fresh vegetables add color and flavor. Whether enjoyed on its own or paired with a side salad, this frittata is a healthy and delicious way to start the day or enjoy a leisurely meal.

Dairy-Free Electric Skillet Sweet Potato Hash

This dairy-free sweet potato hash is a vibrant and filling dish, perfect for a Sunday breakfast or brunch. With its combination of sweet potatoes, bell peppers, onions, and hearty seasonings, this hash is packed with nutrients and flavor. Using an electric skillet, you can easily achieve the perfect crispy edges on the sweet potatoes for a satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1/2 cup spinach or kale, chopped (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the electric skillet to medium-high heat (around 375°F).
2. Heat the olive oil in the skillet and add the diced sweet potatoes. Sauté for 10-12 minutes, stirring occasionally, until the sweet potatoes are golden and crispy on the edges.
3. Add the diced onion and bell pepper to the skillet. Continue to cook for an additional 5 minutes until the vegetables soften.
4. Season the mixture with cumin, paprika, chili powder, salt, and pepper. Stir to combine.
5. If using, add the spinach or kale to the skillet and cook until wilted, about 2-3 minutes.
6. Garnish with fresh cilantro, if desired, and serve hot.

This dairy-free sweet potato hash is a perfect blend of sweet and savory flavors, making it an excellent choice for a Sunday meal. The electric skillet ensures that the sweet potatoes get crispy and tender, while the vegetables add color and crunch. This dish is packed with vitamins and fiber, and it’s a great way to enjoy a hearty, healthy breakfast or brunch without dairy.

Dairy-Free Electric Skillet Mushroom Stroganoff

This dairy-free mushroom stroganoff is a rich and savory dish that’s perfect for a cozy Sunday dinner. The mushrooms are sautéed to perfection and combined with a creamy dairy-free sauce made from coconut milk and vegetable broth. Using the electric skillet makes it easy to control the temperature and create a luscious, velvety sauce. Serve over your favorite pasta for a satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup full-fat coconut milk
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 8 oz pasta of choice (optional)

Instructions:

1. Preheat the electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet. Add the diced onion and sauté for 3-5 minutes until softened.
3. Add the mushrooms and garlic to the skillet, cooking for 7-10 minutes until the mushrooms release their moisture and become golden brown.
4. Stir in the vegetable broth, coconut milk, soy sauce, Dijon mustard, paprika, salt, and pepper. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 5-7 minutes.
5. If you’re serving the stroganoff over pasta, cook the pasta according to the package instructions and add it to the skillet once the sauce has thickened.
6. Stir well to coat the pasta in the sauce, then garnish with fresh parsley before serving.

This dairy-free mushroom stroganoff is a rich, creamy, and comforting dish that’s perfect for a Sunday evening. The electric skillet ensures the mushrooms are sautéed evenly and the sauce comes together smoothly. It’s a satisfying, indulgent meal without the need for dairy, and it pairs wonderfully with pasta or rice for a complete dinner.

Dairy-Free Electric Skillet Veggie Tacos

These dairy-free veggie tacos are full of flavor and made in an electric skillet, making them quick and easy to prepare. The vegetables are sautéed with taco seasonings and topped with fresh ingredients like avocado, cilantro, and salsa for a deliciously healthy meal. These tacos are perfect for a casual Sunday dinner and can be customized to your liking.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas (check to ensure they’re dairy-free)
• Fresh cilantro, chopped
• 1 avocado, sliced
• Salsa or pico de gallo
• Lime wedges for serving

Instructions:

1. Preheat your electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet and add the diced onion. Sauté for 2-3 minutes until it softens.
3. Add the bell pepper and zucchini to the skillet and cook for 5-7 minutes until the vegetables are tender.
4. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 3-5 minutes, allowing the beans to heat through and the flavors to meld.
5. Warm the tortillas in a separate pan or in the electric skillet for a minute on each side.
6. Assemble the tacos by adding the veggie mixture to each tortilla. Top with avocado slices, fresh cilantro, salsa, and a squeeze of lime juice.
7. Serve immediately and enjoy!

These dairy-free veggie tacos are vibrant, flavorful, and easy to make using your electric skillet. The combination of sautéed vegetables, black beans, and the perfect blend of spices makes for a hearty and satisfying taco filling. The toppings add a fresh and zesty kick, making these tacos perfect for a laid-back Sunday meal that’s both delicious and nutritious.

Dairy-Free Electric Skillet Sweet Potato and Chickpea Curry

This dairy-free sweet potato and chickpea curry is a comforting, hearty dish that’s packed with flavor and nutrition. The electric skillet makes it easy to simmer the curry ingredients together, resulting in a rich and creamy coconut milk-based sauce. Serve it with rice or naan for a satisfying, flavorful meal on a Sunday evening.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan for serving

Instructions:

1. Preheat the electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet and add the diced onion. Sauté for 3-5 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4. Stir in the sweet potato cubes and cook for 5-7 minutes, allowing them to start softening.
5. Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender and the curry has thickened.
7. Serve the curry over rice or with naan, garnished with fresh cilantro.

This dairy-free sweet potato and chickpea curry is a hearty, flavorful meal that’s perfect for a Sunday night. The electric skillet ensures everything cooks evenly, and the combination of coconut milk, spices, and vegetables creates a creamy and rich dish. It’s a great way to enjoy a comforting and nourishing curry without any dairy, and it pairs wonderfully with rice or naan for a complete, satisfying meal.

Dairy-Free Electric Skillet Lemon Garlic Shrimp

This dairy-free lemon garlic shrimp is a light, flavorful dish that’s quick to prepare in your electric skillet. The shrimp are sautéed in a zesty lemon and garlic sauce, then served over rice or greens for a refreshing meal. Perfect for a Sunday dinner when you’re craving something bright and flavorful but still comforting and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 2 cups cooked rice or greens for serving

Instructions:

1. Preheat the electric skillet to medium-high heat (around 375°F).
2. Heat the olive oil in the skillet. Add the shrimp and sauté for 2-3 minutes on each side, or until they turn pink and are cooked through.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Stir in the lemon zest, lemon juice, red pepper flakes, salt, and pepper. Let the sauce cook for another minute, allowing the flavors to meld together.
5. Serve the shrimp over cooked rice or fresh greens, garnished with chopped parsley.

This dairy-free lemon garlic shrimp is a perfect balance of bright, tangy flavors and tender shrimp. The electric skillet makes cooking the shrimp easy and quick, while the lemon and garlic sauce adds a refreshing and aromatic kick. It’s a wonderful dish for a light yet satisfying Sunday dinner, especially when paired with rice or greens for a healthy meal.

Dairy-Free Electric Skillet Vegetable Stir-Fry

This dairy-free vegetable stir-fry is a colorful, vibrant dish packed with fresh vegetables and a savory sauce. Cooked in the electric skillet, the vegetables remain crisp and tender while absorbing the rich flavors of the soy-based sauce. This is a perfect, healthy dish for a quick Sunday meal that can be enjoyed on its own or paired with rice or noodles.

Ingredients:

• 2 tbsp sesame oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp ground ginger
• 1 tsp sesame seeds (optional, for garnish)
• Cooked rice or noodles for serving

Instructions:

1. Preheat the electric skillet to medium-high heat (around 375°F).
2. Heat the sesame oil in the skillet. Add the bell pepper, carrot, zucchini, broccoli, and snow peas. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the soy sauce, rice vinegar, maple syrup, and ground ginger. Toss to coat the vegetables evenly in the sauce.
5. Cook for another 2-3 minutes, letting the sauce thicken slightly.
6. Serve the stir-fry over rice or noodles, and garnish with sesame seeds if desired.

This dairy-free vegetable stir-fry is a quick and healthy dish that’s packed with colorful, nutrient-rich vegetables. The electric skillet ensures even cooking, helping the veggies maintain their vibrant color and satisfying crunch. With its savory sauce, this stir-fry makes for a great Sunday dinner or lunch. You can also add tofu or your choice of protein to make it even more filling.

Dairy-Free Electric Skillet Vegan Chili

This hearty dairy-free vegan chili is a comforting and filling meal perfect for a Sunday evening. The electric skillet allows the flavors to meld together beautifully, creating a rich, flavorful chili that’s both satisfying and nutritious. Packed with beans, vegetables, and warming spices, this vegan chili is a one-pot wonder that’s easy to make and sure to please everyone.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 2 cans diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, dairy-free sour cream, or tortilla chips

Instructions:

1. Preheat the electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet. Add the diced onion, bell pepper, garlic, carrot, and zucchini. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally. The chili should thicken and the flavors will meld together.
5. Taste and adjust seasoning if needed.
6. Serve the chili with your choice of toppings, such as avocado, dairy-free sour cream, or tortilla chips, and garnish with fresh cilantro.

This dairy-free vegan chili is a rich, flavorful dish that’s perfect for a cozy Sunday dinner. The electric skillet makes it easy to cook everything in one pot, allowing the vegetables, beans, and spices to develop deep, comforting flavors. Whether you enjoy it on its own or with your favorite toppings, this chili is sure to satisfy any craving for something hearty and comforting.

Dairy-Free Electric Skillet Tofu and Vegetable Stir-Fry

This dairy-free tofu and vegetable stir-fry is a perfect weeknight meal that’s both healthy and full of flavor. The electric skillet helps cook the tofu until it’s golden and crispy while maintaining the vegetables’ crunch. The soy-based sauce adds a savory depth of flavor, making this dish a go-to for a quick, satisfying meal that’s both plant-based and dairy-free.

Ingredients:

• 1 tbsp sesame oil
• 1 block firm tofu, drained and cubed
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• Cooked rice for serving

Instructions:

1. Preheat the electric skillet to medium-high heat (around 375°F).
2. Heat the sesame oil in the skillet. Add the tofu cubes and sauté for 8-10 minutes, turning occasionally until the tofu is golden brown and crispy.
3. Remove the tofu from the skillet and set it aside.
4. Add the bell pepper, carrot, zucchini, and broccoli to the skillet, and stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
5. In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, ground ginger, garlic, and red pepper flakes (if using).
6. Add the tofu back into the skillet and pour the sauce over the tofu and vegetables. Stir to combine and cook for another 2-3 minutes to heat everything through.
7. Serve over cooked rice, garnished with sesame seeds.

This tofu and vegetable stir-fry is a perfect combination of crispy tofu, tender vegetables, and a savory sauce. The electric skillet makes it easy to cook everything evenly, and the result is a colorful, flavorful dish that’s light yet filling. It’s a great choice for a dairy-free and plant-based dinner that doesn’t sacrifice taste or texture.

Dairy-Free Electric Skillet Sweet Potato Hash

This dairy-free sweet potato hash is a vibrant and filling dish that’s perfect for brunch or dinner. The electric skillet allows the sweet potatoes to cook evenly, creating crispy edges while keeping the insides tender. Paired with savory vegetables, this hash is a delicious way to enjoy sweet potatoes in a savory dish, and it’s great topped with avocado or a sprinkle of fresh herbs.

Ingredients:

• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 cup spinach leaves
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional for topping)

Instructions:

1. Preheat the electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally until the sweet potatoes start to soften and crisp up around the edges.
3. Add the diced bell pepper and onion to the skillet. Continue cooking for another 5-7 minutes, stirring occasionally until the vegetables are tender.
4. Stir in the spinach, smoked paprika, cumin, salt, and pepper, and cook for 1-2 more minutes until the spinach wilts.
5. Remove from the skillet and garnish with fresh cilantro and avocado slices if desired.

This dairy-free sweet potato hash is a versatile dish that’s both nutritious and flavorful. The combination of sweet potatoes with savory vegetables and spices makes for a well-balanced meal. It’s simple to prepare using your electric skillet and is perfect for a hearty breakfast, brunch, or dinner. Plus, adding avocado on top adds a creamy richness to the dish.

Dairy-Free Electric Skillet Chickpea and Spinach Curry

This dairy-free chickpea and spinach curry is a quick and flavorful dish, perfect for a cozy Sunday meal. The electric skillet makes it easy to cook the ingredients evenly, allowing the chickpeas to absorb the rich coconut milk-based curry sauce. This meal is hearty, comforting, and full of nutrients, offering a delicious way to enjoy a plant-based curry without any dairy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can full-fat coconut milk
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. Preheat the electric skillet to medium heat (around 350°F).
2. Heat the olive oil in the skillet. Add the diced onion and cook for 3-5 minutes, until softened.
3. Stir in the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. Add the curry powder, cumin, and turmeric to the skillet, and cook for 1 minute to allow the spices to bloom.
5. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the flavors to meld together.
6. Add the chopped spinach and cook for an additional 3-5 minutes until wilted.
7. Season with salt and pepper to taste.
8. Serve the curry over cooked rice and garnish with fresh cilantro.

This dairy-free chickpea and spinach curry is a flavorful and comforting dish that’s easy to make in an electric skillet. The creamy coconut milk, combined with the savory spices, creates a rich, aromatic sauce that perfectly complements the chickpeas and fresh spinach. It’s a satisfying, plant-based meal that’s perfect for a cozy Sunday dinner, especially when served over rice for a complete meal.

Note: More recipes are coming soon!