25+ Delicious Sunday Dairy-Free Family Recipes for a Perfect Dinner

Sundays are the perfect time to gather the family around the table and enjoy a comforting, home-cooked meal.

However, finding recipes that are both family-friendly and dairy-free can be a challenge.

Whether you’re following a dairy-free lifestyle due to allergies, intolerances, or personal preferences, it’s important to have a variety of recipes that everyone in the family will love.

From hearty stews to light salads and indulgent desserts, there’s a world of dairy-free options that are just as delicious as their dairy-filled counterparts.

In this article, we’ve gathered 25+ dairy-free recipes that are perfect for Sunday family meals.

These recipes are simple, nutritious, and sure to bring the family together for a flavorful feast.

Whether you’re cooking up a savory main dish, a vibrant side, or a sweet treat, you’ll find plenty of inspiration for your next Sunday dinner.

25+ Delicious Sunday Dairy-Free Family Recipes for a Perfect Dinner

Finding the right recipes for your family doesn’t have to mean compromising on taste or nutrition.

With these 25+ dairy-free recipes, you’ll have an abundance of meal ideas that everyone will enjoy.

From comforting soups and stews to fresh salads and decadent desserts, these dishes prove that dairy-free meals can be flavorful and satisfying.

The best part? They’re perfect for any family gathering or Sunday dinner, making it easy to stick to your dietary preferences without sacrificing the joy of sharing a great meal together.

So, next Sunday, skip the dairy and try out one (or more) of these delicious recipes — your family will thank you!

Dairy-Free Sunday Roast Chicken with Vegetables

This hearty and comforting Sunday Roast Chicken with Vegetables is a perfect dairy-free family meal. Roasting a whole chicken with an array of fresh, seasoned vegetables creates a delicious, easy-to-make meal that can be enjoyed by everyone. The savory flavors of garlic, rosemary, and lemon infuse the chicken and veggies, making it a meal that feels like a special occasion every time.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 4 large potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 1 onion, quartered
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon, halved
• 1 sprig fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels. Season generously with salt, pepper, and minced garlic. Stuff the chicken with the lemon halves and rosemary.
3. In a large roasting pan, toss the potatoes, carrots, and onion with olive oil, salt, and pepper.
4. Place the chicken on top of the vegetables and roast for about 1 hour and 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
5. Every 30 minutes, baste the chicken with its own juices for a golden, crispy skin.
6. Once the chicken is done, let it rest for 10 minutes before carving.
7. Serve with the roasted vegetables on the side, garnished with fresh rosemary.

This dairy-free Sunday roast chicken is a crowd-pleasing dish that combines simplicity with flavor. The roasted vegetables absorb all the delicious chicken drippings, creating a savory accompaniment to the juicy, tender chicken. It’s the perfect meal for a family gathering and can be easily adapted for larger or smaller groups. Leftovers make fantastic sandwiches or soups, making this meal a versatile and satisfying choice for any Sunday.

Dairy-Free Stuffed Bell Peppers

These Dairy-Free Stuffed Bell Peppers are a nutritious and vibrant family meal. Packed with quinoa, black beans, and vegetables, each pepper is a wholesome, dairy-free dish that offers a delicious balance of textures and flavors. With a homemade tomato sauce and fresh herbs, this meal is as hearty as it is healthy, making it a great option for a meatless Sunday dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, finely chopped
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a skillet over medium heat. Add the onions, zucchini, and garlic, and sauté for 5-7 minutes until softened.
3. Add the cooked quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes to heat through.
4. Stuff the bell peppers with the quinoa mixture, packing it in tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, or until the peppers are tender.
6. Garnish with chopped cilantro before serving.

These Dairy-Free Stuffed Bell Peppers are a flavorful and filling meal that the whole family can enjoy. The quinoa and black beans provide a protein-packed filling that is satisfying and nutritious, while the colorful bell peppers add a touch of sweetness and crunch. The dish is not only vegan and dairy-free but also gluten-free, making it an excellent choice for those with dietary restrictions. Plus, it’s simple to prepare and can be customized with different vegetables or grains based on your family’s preferences. It’s a perfect Sunday dinner option that will leave everyone feeling satisfied.

Dairy-Free Apple Cinnamon Oatmeal Bake

Start your Sunday morning with a warm and comforting Dairy-Free Apple Cinnamon Oatmeal Bake. This dish combines the sweetness of apples with the heartiness of oats, spiced with cinnamon and nutmeg. It’s an easy-to-make, dairy-free breakfast casserole that can be prepped the night before, making it an ideal choice for a family breakfast when you want something warm and nourishing without the fuss.

Ingredients:

• 2 cups rolled oats
• 2 large apples, peeled, cored, and diced
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2 tbsp maple syrup (or sweetener of choice)
• 2 cups almond milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or almonds (optional)
• 2 tbsp chia seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the oats, cinnamon, nutmeg, and salt. Stir in the diced apples, maple syrup, almond milk, and vanilla extract.
3. Pour the oat mixture into the prepared baking dish. If desired, sprinkle the top with chopped walnuts or almonds and chia seeds for added texture and nutrients.
4. Bake for 35-40 minutes, or until the oatmeal is set and golden brown on top.
5. Let the oatmeal bake cool for a few minutes before slicing and serving.

This Dairy-Free Apple Cinnamon Oatmeal Bake is the ultimate comforting breakfast for a relaxing Sunday morning. The oats provide a slow-releasing source of energy, while the apples and cinnamon create a warm, cozy flavor perfect for fall or any time of the year. The dish can be made the night before and stored in the fridge, allowing you to simply pop it in the oven the next morning for an easy, no-fuss breakfast. It’s a wholesome, nutritious, and family-friendly option that will leave everyone feeling satisfied and ready to start their day.

Dairy-Free Vegan Chili

This hearty and flavorful Dairy-Free Vegan Chili is perfect for a cozy Sunday dinner. Packed with beans, vegetables, and a rich tomato base, it’s a filling and healthy option for the whole family. The smoky spices, combined with the sweetness of bell peppers and the creaminess of beans, make this dish comforting and satisfying. It’s easy to prepare and can be made ahead, making it an ideal choice for busy weekends.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, peeled and chopped
• 2 cans (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, dairy-free sour cream, tortilla chips

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-5 minutes until softened.
2. Add the bell peppers and carrots and continue to cook for another 5 minutes.
3. Stir in the beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat and let the chili cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro and any additional toppings like avocado, dairy-free sour cream, or tortilla chips.

This Dairy-Free Vegan Chili is a warm, comforting dish that brings everyone to the table. The combination of hearty beans and vegetables, along with the smoky spices, creates a rich and flavorful chili that satisfies without any dairy. It’s a versatile dish that can be customized to suit your family’s taste preferences, whether by adding extra vegetables, beans, or a bit of heat with chili flakes. Leftovers taste even better the next day, making it an excellent option for meal prepping or feeding a crowd.

Dairy-Free Lemon Garlic Shrimp Pasta

A light yet indulgent meal, this Dairy-Free Lemon Garlic Shrimp Pasta is perfect for a Sunday family dinner. The shrimp is sautéed in a flavorful garlic and lemon sauce, and paired with a gluten-free or regular pasta of your choice. The dish is quick to make, flavorful, and fresh, making it a perfect light dinner for a sunny Sunday afternoon or evening.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 12 oz pasta (gluten-free or regular)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup vegetable broth or white wine
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp dairy-free butter (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the garlic and cook for 1 minute until fragrant.
5. Stir in the lemon zest, lemon juice, vegetable broth (or white wine), red pepper flakes, salt, and pepper. Bring to a simmer and cook for 2-3 minutes.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce.
7. Add the cooked shrimp back into the pan and toss everything together. If desired, stir in the dairy-free butter for extra richness.
8. Garnish with fresh parsley and serve immediately.

This Dairy-Free Lemon Garlic Shrimp Pasta is a vibrant and satisfying dish that balances the richness of the shrimp with the freshness of lemon and garlic. The quick cooking time makes it a perfect choice for busy weekends, and the flavors are bright and summery. Whether you’re looking for a light Sunday dinner or a special meal to enjoy with the family, this dish will hit the spot. It’s also easy to customize with your favorite pasta, whether you prefer gluten-free or traditional varieties.

Dairy-Free Chocolate Chip Banana Bread

This Dairy-Free Chocolate Chip Banana Bread is the ultimate family-friendly treat for a lazy Sunday afternoon. Made with ripe bananas, dairy-free butter, and loads of chocolate chips, this moist, sweet bread is perfect for breakfast, brunch, or dessert. The banana flavor is complemented by the richness of dairy-free chocolate chips, making every bite a delightful experience.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup dairy-free butter (or coconut oil), melted
• 1/4 cup maple syrup or agave
• 2 cups all-purpose flour (or gluten-free flour)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/4 cup unsweetened almond milk (or other dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Stir in the melted dairy-free butter, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Add the almond milk to achieve a smooth batter consistency.
5. Fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Dairy-Free Chocolate Chip Banana Bread is a wonderful way to use up overripe bananas while creating a delicious treat for the whole family. It’s easy to make, full of flavor, and perfect for a Sunday morning or as a snack throughout the week. The combination of sweet bananas and rich chocolate chips makes it a crowd-pleaser, and it can be made ahead for a quick breakfast option or a comforting dessert. Whether served warm or at room temperature, it’s sure to be enjoyed by all.

Dairy-Free Sweet Potato and Black Bean Tacos

These Dairy-Free Sweet Potato and Black Bean Tacos are a vibrant, flavorful dish perfect for a Sunday meal. Roasted sweet potatoes and seasoned black beans make a delicious filling, topped with fresh avocado, cilantro, and a squeeze of lime. These tacos are not only healthy but also quick to make, offering a satisfying meal for the whole family. It’s a great choice for a vegetarian or vegan-friendly dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: salsa, dairy-free sour cream, shredded lettuce

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with cumin, chili powder, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
3. While the sweet potatoes roast, heat the black beans in a small pot over medium heat for about 5 minutes, until warmed through. Season with salt and pepper.
4. Warm the corn tortillas in a skillet over medium heat for 1-2 minutes on each side.
5. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans on each tortilla.
6. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Add any additional toppings, such as salsa or dairy-free sour cream.
7. Serve immediately and enjoy!

These Dairy-Free Sweet Potato and Black Bean Tacos are a flavorful and nutritious choice for a light Sunday dinner. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthiness of black beans, creating a satisfying combination. With vibrant toppings like avocado and fresh cilantro, these tacos are not only delicious but also visually appealing. This recipe is perfect for families looking for a quick, healthy, and plant-based meal that everyone will enjoy.

Dairy-Free Vegan Pancakes

These Dairy-Free Vegan Pancakes are a fluffy, delicious breakfast option that the whole family will love. Made with simple ingredients like almond milk, flour, and a touch of vanilla, these pancakes are dairy-free and egg-free, but still incredibly light and tasty. Serve with your favorite fruit, maple syrup, or a dollop of dairy-free whipped cream for a special Sunday brunch.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tbsp sugar (optional)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 2 tbsp vegetable oil or melted coconut oil
• Optional toppings: fresh berries, maple syrup, dairy-free butter

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the almond milk, vanilla extract, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; be careful not to overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter.
6. Serve the pancakes with your favorite toppings such as fresh fruit, maple syrup, or dairy-free butter.

These Dairy-Free Vegan Pancakes are the perfect Sunday breakfast or brunch treat. They are light, fluffy, and free from dairy and eggs, yet still incredibly satisfying. The simplicity of the ingredients makes them easy to whip up on a Sunday morning, and the whole family will enjoy customizing their pancakes with their favorite toppings. Whether you serve them with fresh berries or a drizzle of maple syrup, these pancakes are sure to become a breakfast favorite.

Dairy-Free Veggie Stir-Fry with Tofu

This Dairy-Free Veggie Stir-Fry with Tofu is a colorful and nutritious meal that’s perfect for a Sunday dinner. Packed with a variety of fresh vegetables and tofu, all tossed in a savory stir-fry sauce, this dish is both hearty and satisfying. It’s easy to prepare, loaded with plant-based protein, and customizable based on whatever vegetables are in season.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp olive oil or sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• Cooked rice or noodles, for serving
• Optional toppings: sesame seeds, chopped green onions, cilantro

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the remaining oil and sauté the onion, garlic, bell pepper, zucchini, broccoli, and carrots for 5-7 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and grated ginger.
5. Pour the sauce over the vegetables and add the cooked tofu back into the skillet. Stir to combine.
6. Add the cornstarch mixture to the skillet and stir until the sauce thickens and coats the tofu and vegetables.
7. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds, green onions, or cilantro.

This Dairy-Free Veggie Stir-Fry with Tofu is a versatile and satisfying meal that’s packed with nutrients and plant-based protein. The tofu adds a hearty texture, while the mix of vegetables provides a variety of flavors and colors. The savory stir-fry sauce ties everything together, and the dish can be easily customized with any vegetables you have on hand. It’s a perfect option for a family-friendly Sunday dinner that’s both quick and nutritious.

Dairy-Free Quinoa and Chickpea Salad

This Dairy-Free Quinoa and Chickpea Salad is a hearty and healthy dish that makes a great main course or side. Loaded with protein-rich quinoa and chickpeas, and tossed with crunchy veggies and a light lemon-tahini dressing, this salad is refreshing, satisfying, and packed with flavor. It’s easy to prepare ahead of time, making it a perfect choice for a stress-free Sunday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• 1/2 tsp cumin (optional)

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, and simmer, covered, for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. Fluff the quinoa with a fork and allow it to cool slightly.
3. In a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, onion, and parsley.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper. If the dressing is too thick, add a bit of water to reach your desired consistency.
5. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate for later.

This Dairy-Free Quinoa and Chickpea Salad is a vibrant, refreshing dish that’s full of plant-based protein, fiber, and essential nutrients. The combination of quinoa and chickpeas makes it incredibly filling, while the lemon-tahini dressing adds a creamy yet dairy-free touch. It’s a versatile recipe that can be enjoyed as a main dish or paired with other meals for a satisfying Sunday lunch or dinner. Plus, it’s easily customizable based on whatever vegetables you have on hand, making it a perfect meal for any season.

Dairy-Free Roasted Vegetable Pasta

This Dairy-Free Roasted Vegetable Pasta is a simple yet flavorful dish that combines roasted veggies with your favorite pasta and a light tomato-based sauce. The roasted vegetables bring out their natural sweetness and smokiness, while the pasta adds a comforting base. This dish is perfect for a Sunday family dinner that’s easy to prepare and full of nourishing ingredients.

Ingredients:

• 1 lb pasta (gluten-free or whole wheat, if preferred)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 eggplant, cubed
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce (dairy-free)
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the zucchini, bell pepper, eggplant, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly.
2. Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
3. While the vegetables roast, cook the pasta according to package directions. Drain and set aside.
4. In a large saucepan, heat the marinara sauce over medium heat. Once warm, add the roasted vegetables and stir to combine.
5. Add the cooked pasta to the sauce and toss everything together until well mixed.
6. Garnish with fresh basil or parsley, and serve immediately.

The Dairy-Free Roasted Vegetable Pasta is a comforting and hearty dish that brings together the richness of roasted vegetables and the goodness of pasta. The natural sweetness of the roasted veggies pairs perfectly with the tomato-based sauce, making it an easy yet satisfying meal for the whole family. This recipe is both filling and nutritious, providing a great way to enjoy a variety of vegetables while sticking to a dairy-free diet. It’s perfect for Sunday dinner and can easily be adapted to include your favorite seasonal vegetables.

Dairy-Free Stuffed Bell Peppers

These Dairy-Free Stuffed Bell Peppers are a healthy and filling dinner option. Packed with quinoa, black beans, vegetables, and seasoned with flavorful herbs and spices, these stuffed peppers are baked until tender and bursting with flavor. They make for a complete meal in one dish and are perfect for a cozy Sunday dinner. Plus, they’re easily customizable to suit your family’s preferences.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 onion, finely chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup diced tomatoes (optional)
• 1/2 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
4. Add the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well and cook for another 5 minutes until heated through.
5. Stuff the mixture into the hollowed-out bell peppers, pressing it down gently to pack the filling in.
6. Pour vegetable broth into the bottom of the baking dish and cover the peppers with aluminum foil.
7. Bake for 25-30 minutes, or until the peppers are tender.
8. Garnish with fresh cilantro and serve.

Dairy-Free Stuffed Bell Peppers are a wholesome and flavorful dish that’s perfect for a family dinner. The combination of quinoa, black beans, and vegetables provides a satisfying, nutrient-packed filling for the peppers. The seasoning adds depth and richness to the dish, making it incredibly satisfying without any dairy. Whether served with a side salad or enjoyed on their own, these stuffed peppers are a wonderful option for a Sunday meal that everyone will love.

Dairy-Free Vegetable Stir-Fry with Tofu

This Dairy-Free Vegetable Stir-Fry with Tofu is a quick and vibrant dish filled with colorful vegetables and protein-packed tofu. Stir-fried with a savory soy sauce-based marinade and served over rice, this meal is both satisfying and nourishing. It’s a fantastic way to pack in plenty of veggies and enjoy a balanced, dairy-free meal that the whole family will love.

Ingredients:

• 1 block (14 oz) firm tofu, drained and cubed
• 2 tbsp olive oil or sesame oil
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp sesame seeds (optional)
• 2 cups cooked rice (white, brown, or cauliflower rice)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until the tofu is golden and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the remaining oil. Add the garlic, ginger, bell pepper, carrot, zucchini, and broccoli. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup.
5. Add the tofu back to the skillet and pour the sauce over the tofu and vegetables. Toss everything together and cook for another 2-3 minutes until everything is coated and heated through.
6. Serve the stir-fry over cooked rice and garnish with sesame seeds, if desired.

This Dairy-Free Vegetable Stir-Fry with Tofu is an ideal dish for a Sunday family dinner when you need a quick, healthy, and tasty meal. Packed with plant-based protein from the tofu and a variety of vegetables, it’s both nourishing and satisfying. The savory soy-ginger sauce ties everything together, creating a delicious, flavorful dish. This stir-fry is versatile and can be easily customized with your favorite vegetables or even a different protein source like tempeh or chickpeas.

Dairy-Free Lentil and Sweet Potato Stew

This Dairy-Free Lentil and Sweet Potato Stew is a hearty and comforting dish perfect for cozy Sundays. Filled with tender lentils, sweet potatoes, and a rich vegetable broth, it’s a nourishing meal that provides warmth and plenty of nutrients. The blend of spices adds depth and flavor, making it a fulfilling vegan stew that everyone in the family will love.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried lentils (green or brown)
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
3. Bring the stew to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted and tender.
5. Serve the stew hot, garnished with fresh cilantro if desired.

This Dairy-Free Lentil and Sweet Potato Stew is a soul-warming meal that’s perfect for a chilly Sunday evening. The hearty lentils and sweet potatoes provide fiber and protein, while the array of spices adds a comforting depth of flavor. It’s a nutrient-packed, one-pot meal that is easy to prepare and full of goodness. The stew is naturally vegan and can be enjoyed on its own or served with crusty bread for a complete family-friendly meal.

Dairy-Free Baked Falafel with Tahini Sauce

Dairy-Free Baked Falafel with Tahini Sauce is a healthy, crunchy, and satisfying dish that can be served in pita bread, over salad, or as part of a mezze platter. These chickpea-based falafels are baked instead of fried, making them a lighter option that doesn’t sacrifice flavor. Paired with a creamy tahini sauce, they make for a delicious and wholesome family meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/4 cup oat flour (or regular flour)
• 1 tbsp olive oil (plus more for baking)
• 2 tbsp lemon juice

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1-2 tbsp water (to thin the sauce)
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly oil it.
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, turmeric, salt, pepper, oat flour, olive oil, and lemon juice. Pulse until the mixture forms a thick dough-like consistency. If the mixture is too wet, add more flour.
3. Shape the mixture into small balls or patties and place them on the prepared baking sheet.
4. Lightly drizzle or spray the falafel with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While the falafel bakes, make the tahini sauce by whisking together the tahini, lemon juice, olive oil, water, and salt. Add more water for a thinner consistency, if needed.
6. Serve the falafel warm with the tahini sauce on the side. They can be served in pita, on a salad, or with a side of veggies.

These Dairy-Free Baked Falafel with Tahini Sauce offer a healthier twist on a classic Middle Eastern dish. Baked instead of fried, they maintain a satisfying crispness while being lighter. The chickpeas provide protein and fiber, making them a perfect choice for a nutritious meal. When paired with the creamy tahini sauce, they become a delightful, fulfilling dish that’s both delicious and easy to prepare. Whether enjoyed in a pita or on their own, these falafels are a great option for a dairy-free Sunday dinner.

Note: More recipes are coming soon!