50+ Easy Sunday Dairy-Free Vegetarian Recipes for a Cozy Week

Sundays are a time for relaxation, family gatherings, and enjoying delicious meals without the rush of a busy week.

If you’re looking for wholesome, nourishing recipes to make your Sunday meals both satisfying and dairy-free, you’re in the right place.

Whether you’re following a dairy-free diet, exploring plant-based meals, or simply looking to eat lighter, our collection of 50+ Sunday Dairy-Free Vegetarian Recipes has something for everyone.

From hearty stews and soups to vibrant salads and comforting casseroles, these recipes are designed to deliver delicious flavors while keeping things fresh, healthy, and free from dairy.

With a mix of easy-to-make dishes and crowd-pleasing favorites, you’ll be sure to find the perfect recipe to enjoy on a relaxing Sunday afternoon.

50+ Easy Sunday Dairy-Free Vegetarian Recipes for a Cozy Week

Eating dairy-free doesn’t mean sacrificing flavor or creativity, and with these 50+ Sunday Dairy-Free Vegetarian Recipes, you’ll have a variety of meal options to enjoy all year round.

Whether you’re looking for something light and refreshing or rich and comforting, these plant-based meals are perfect for any occasion.

From savory dishes like roasted vegetables and curries to fresh salads and grain bowls, each recipe offers a unique way to enjoy the vibrant flavors of vegetables and plant-based ingredients.

So, next Sunday, gather your ingredients and make your way to the kitchen to create something delicious that everyone will love—without the dairy!

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a comforting and hearty dish perfect for a Sunday family meal. It features a savory filling of lentils, vegetables, and rich herbs, topped with a smooth and creamy mashed potato crust. This dairy-free and vegetarian dish is filling, nutritious, and full of flavor, making it a great choice for anyone avoiding dairy but still craving a satisfying, classic dish.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup non-dairy milk (almond, soy, oat, etc.)
• 2 tablespoons dairy-free butter or olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the potatoes in a pot of water, bring to a boil, and cook until tender, about 15 minutes. Drain and mash the potatoes, adding non-dairy milk and dairy-free butter. Season with salt and pepper, then set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook for 5-7 minutes, until softened.
4. Stir in the lentils, tomato paste, vegetable broth, soy sauce, and thyme. Bring to a simmer, cover, and cook for 25-30 minutes, until the lentils are tender and the mixture thickens. Stir in the peas and season with salt and pepper to taste.
5. Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, smoothing them over the lentils to cover completely.
6. Bake for 20-25 minutes until the top is lightly golden.
7. Garnish with fresh parsley and serve warm.

This Vegan Lentil Shepherd’s Pie is a delicious and nutritious alternative to the traditional meat-filled version. The lentils provide plenty of protein and fiber, while the creamy mashed potatoes on top offer that comforting, rich texture we all love. This recipe is not only vegan and dairy-free but also versatile and easy to make, making it an ideal choice for a cozy Sunday dinner. Enjoy it with a side salad or roasted vegetables for a wholesome meal the whole family will enjoy.

Dairy-Free Stuffed Bell Peppers

Dairy-Free Stuffed Bell Peppers are a fresh, vibrant dish packed with flavor. These bell peppers are filled with a savory mixture of quinoa, black beans, corn, and spices, creating a satisfying and protein-packed meal. Topped with a sprinkle of dairy-free cheese or avocado, this dish is perfect for a light yet hearty Sunday lunch or dinner. It’s naturally vegetarian and can be easily made vegan by choosing a plant-based cheese alternative.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup dairy-free cheese (optional, for topping)
• 1 avocado, sliced (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir in the diced tomatoes and cilantro until the mixture is evenly combined.
3. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it tightly.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil, top each pepper with dairy-free cheese (if using), and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
7. Remove from the oven and garnish with sliced avocado before serving.

These Dairy-Free Stuffed Bell Peppers are a delightful and colorful dish that brings a burst of flavor to your Sunday meal. The quinoa and black beans provide a satisfying, nutrient-rich base, while the spices give the dish a subtle heat and warmth. Topped with creamy avocado or dairy-free cheese, these peppers are a refreshing yet filling option for a dairy-free, vegetarian diet. Perfect for meal prep as well, they can be enjoyed as leftovers the next day, making them an ideal dish for busy weeks.

Creamy Coconut Lentil Curry

This Creamy Coconut Lentil Curry is a flavorful and aromatic dish that’s ideal for a Sunday dinner. The curry is rich with coconut milk, fragrant spices, and tender lentils. This vegan and dairy-free recipe is simple to prepare and makes for a warming, satisfying meal. Serve it with rice or flatbread for a complete meal that’s both comforting and nourishing.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup spinach (optional)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and ground coriander, and cook for another minute.
4. Add the red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes until the lentils are tender and the curry has thickened.
5. Stir in the spinach (if using) and cook for 2-3 minutes until wilted.
6. Season with salt, pepper, and lime juice.
7. Serve hot, garnished with fresh cilantro.

This Creamy Coconut Lentil Curry is an ideal dish for those looking for a warm and comforting meal that’s both filling and full of flavor. The richness of the coconut milk pairs perfectly with the earthy lentils and aromatic spices, making this curry a truly indulgent yet wholesome meal. The addition of spinach adds a nice touch of greens, and the lime juice at the end brightens the dish. It’s a great option for a Sunday dinner that’s both satisfying and nourishing, and it pairs wonderfully with rice or flatbread to complete the meal. Enjoy the leftovers throughout the week for a quick, comforting lunch or dinner.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a vibrant and healthy dish that’s perfect for a dairy-free, vegetarian Sunday meal. The roasted spaghetti squash serves as a light, noodle-like base, while the fresh, sautéed vegetables—like zucchini, bell peppers, and cherry tomatoes—create a colorful and nutritious topping. This dish is light yet satisfying and can be easily made vegan by using a dairy-free pesto or olive oil dressing.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• 1/4 cup dairy-free Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender and can be shredded with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the zucchini, bell peppers, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. Add the garlic and cook for another 1-2 minutes, until fragrant.
4. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the sautéed vegetables, fresh basil, and pine nuts (if using).
6. Season with salt and pepper, and top with dairy-free Parmesan, if desired. Serve warm.

Spaghetti Squash Primavera is a delightful, light meal that’s bursting with fresh flavors. The roasted spaghetti squash provides a healthy and low-carb alternative to pasta, while the vibrant vegetables add a satisfying crunch and sweetness. With the addition of fresh basil and a sprinkle of dairy-free Parmesan, this dish feels like a true celebration of summer produce. It’s a perfect Sunday dinner for anyone looking for a fresh, nourishing, and dairy-free meal that can be easily customized to suit individual tastes.

Chickpea and Spinach Stew

Chickpea and Spinach Stew is a comforting, protein-packed dish that’s perfect for a Sunday lunch or dinner. This hearty stew combines tender chickpeas with fresh spinach, tomatoes, and aromatic spices in a savory broth, making it a satisfying, wholesome meal. It’s naturally dairy-free, vegan, and rich in iron and fiber, providing a nourishing dish that is both filling and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the cumin, turmeric, and coriander, and cook for another minute.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the fresh spinach and cook for another 3-4 minutes, until wilted.
5. Season with salt, pepper, and lemon juice.
6. Garnish with fresh cilantro and serve hot.

Chickpea and Spinach Stew is a warm and comforting dish that is both simple and full of flavor. The combination of chickpeas and spinach provides a rich source of protein and iron, making it a perfect dish for vegetarians and vegans alike. The aromatic spices create a flavorful broth that is both savory and satisfying, while the squeeze of lemon juice adds a refreshing tang. This stew is perfect for a cozy Sunday meal and can be served with crusty bread or rice for a complete, nourishing dish.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious and filling dairy-free vegetarian option for your Sunday dinner or lunch. The roasted sweet potatoes are tender and slightly caramelized, while the black beans provide a hearty and protein-packed filling. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are vibrant, flavorful, and completely satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat.
4. Once the sweet potatoes are ready, warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by filling each tortilla with a few spoonfuls of roasted sweet potatoes and black beans.
6. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
7. Serve immediately.

Sweet Potato and Black Bean Tacos are a satisfying and nutritious meal that’s bursting with vibrant flavors. The roasted sweet potatoes are a natural sweetness that pairs perfectly with the savory black beans and warm spices. Fresh avocado and cilantro add a creamy texture and a burst of freshness, while the lime juice provides a bright, zesty finish. These tacos are not only dairy-free but also vegan, making them a great choice for a light yet hearty Sunday meal. Enjoy these tacos with a side of salsa or a simple salad for a complete dish.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a rich, creamy, and comforting dish made entirely without dairy. This version uses earthy mushrooms, a velvety dairy-free cream sauce, and fragrant herbs to recreate the classic stroganoff flavors. Served over a bed of pasta, rice, or mashed potatoes, this dish is perfect for a cozy Sunday dinner and can be easily adapted to suit various dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 pound mushrooms (cremini, white, or a mix), sliced
• 1 teaspoon paprika
• 1 teaspoon thyme (fresh or dried)
• 1 tablespoon flour (use gluten-free flour if needed)
• 1 1/2 cups vegetable broth
• 1/2 cup canned coconut milk (or any dairy-free cream)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Cooked pasta, rice, or mashed potatoes for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 10-12 minutes, until they release their moisture and become golden brown.
4. Stir in the paprika and thyme, and then sprinkle the flour over the mushrooms. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually pour in the vegetable broth, stirring constantly, and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken.
6. Add the coconut milk (or dairy-free cream), and stir to combine. Simmer for an additional 3-4 minutes until the sauce is creamy and heated through.
7. Season with salt and pepper to taste.
8. Serve the mushroom stroganoff over your choice of pasta, rice, or mashed potatoes. Garnish with fresh parsley and serve hot.

Vegan Mushroom Stroganoff is a luxurious, dairy-free alternative to the traditional stroganoff that doesn’t compromise on flavor. The creamy coconut milk sauce perfectly complements the earthy mushrooms, creating a hearty and satisfying meal. It’s rich enough to be comforting yet light enough to enjoy on a Sunday evening. This dish is also versatile, as it can be served over pasta, rice, or potatoes, making it a great choice for a customizable and nourishing vegetarian meal.

Roasted Cauliflower and Chickpea Salad

Roasted Cauliflower and Chickpea Salad is a simple yet flavorful dish that can be served as a main or a side for your Sunday meal. The roasted cauliflower and crispy chickpeas are tossed with fresh greens and a tangy lemon-tahini dressing. This salad is packed with plant-based protein and fiber, making it a satisfying, nutrient-dense option that’s completely dairy-free and vegan.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1/4 cup pomegranate seeds (optional)
• 1 tablespoon sesame seeds (optional)

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (or agave)
• 1 garlic clove, minced
• Salt and pepper to taste
• Water, as needed, to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the cauliflower florets and chickpeas on a baking sheet. Drizzle with olive oil, and season with cumin, paprika, salt, and pepper. Toss to coat evenly.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly browned, and the chickpeas are crispy.
4. While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper in a small bowl. Add water a little at a time to achieve a creamy, pourable consistency.
5. Once the cauliflower and chickpeas are roasted, remove from the oven and allow to cool slightly.
6. In a large bowl, combine the roasted cauliflower, chickpeas, and mixed greens. Drizzle with the tahini dressing and toss to combine.
7. Garnish with pomegranate seeds and sesame seeds if desired, and serve.

Roasted Cauliflower and Chickpea Salad is a wonderfully vibrant and satisfying dish that’s packed with plant-based protein and healthy fats. The combination of roasted cauliflower and crispy chickpeas provides a warm, hearty base, while the fresh greens and tangy tahini dressing add a refreshing contrast. It’s perfect for a Sunday lunch or dinner, and it can also be made ahead of time for a quick, nourishing meal during the week. Whether you serve it on its own or as a side to another dish, this salad is sure to delight.

Butternut Squash and Lentil Curry

Butternut Squash and Lentil Curry is a hearty and warming dish that’s perfect for a dairy-free vegetarian Sunday meal. The tender butternut squash and protein-packed lentils are simmered in a flavorful curry sauce made with coconut milk, tomatoes, and a blend of spices. This dish is both comforting and nourishing, ideal for cooler days or when you’re in the mood for something both savory and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cups butternut squash, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant. Stir in the curry powder, turmeric, cumin, and coriander, cooking for 1 minute.
3. Add the diced butternut squash, lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
4. Bring the curry to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender and the squash is soft.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

Butternut Squash and Lentil Curry is a delicious and nutritious meal that brings warmth and comfort on a Sunday. The sweet butternut squash pairs beautifully with the earthy lentils, creating a balanced and hearty dish. The rich coconut milk adds creaminess to the curry without any dairy, while the spices create a fragrant, flavorful sauce that envelops the vegetables. This curry is naturally gluten-free, vegan, and dairy-free, making it a great choice for anyone seeking a wholesome and satisfying meal. Perfect for a cozy Sunday dinner, it also reheats well for leftovers.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful, satisfying, and dairy-free vegetarian meal that is perfect for a quick Sunday dinner. The roasted sweet potatoes and black beans are seasoned with bold spices, and then served in soft corn tortillas with your favorite toppings. These tacos are full of vibrant colors, textures, and nutrients, making them an ideal choice for a healthy, plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Hot sauce (optional)
• Salsa or pico de gallo (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper.
5. Warm the corn tortillas in a dry skillet or in the oven for a few minutes until soft.
6. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans on each tortilla.
7. Top with avocado slices, fresh cilantro, and a squeeze of lime juice. Add hot sauce or salsa if desired.
8. Serve immediately, with extra lime wedges on the side.

Sweet Potato and Black Bean Tacos are an incredibly easy yet flavorful dish that can be whipped up in no time for a satisfying Sunday meal. The sweet potatoes provide a natural sweetness that complements the hearty black beans, while the warm spices add depth and richness to the filling. The creamy avocado, fresh cilantro, and lime juice bring brightness and balance to each bite. These tacos are not only vegan and dairy-free, but they are also highly customizable, making them a great option for family dinners or casual gatherings. Plus, they’re packed with nutrients, offering a perfect balance of fiber, protein, and healthy fats.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light, refreshing, and dairy-free alternative to traditional pasta dishes. The zucchini noodles are a great low-carb option, and the pesto sauce made from fresh basil, garlic, olive oil, and pine nuts provides a vibrant and creamy coating without any dairy. This dish is perfect for a quick Sunday lunch or dinner, and it’s both healthy and delicious.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon nutritional yeast (optional, for a cheesy flavor)
• Cherry tomatoes, halved (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis. Alternatively, you can use a vegetable peeler to make ribbons. Set aside.
2. In a food processor, combine the fresh basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy. If you prefer a thinner consistency, you can add a little more olive oil.
3. Stir in the nutritional yeast if using, for a cheesy flavor.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened.
5. Remove the skillet from heat and toss the zucchini noodles with the pesto until evenly coated.
6. Serve the zucchini noodles with halved cherry tomatoes and garnish with fresh basil or parsley.
7. Enjoy immediately as a light, fresh meal.

Zucchini Noodles with Pesto is a refreshing, guilt-free take on traditional pasta dishes, perfect for anyone following a dairy-free or low-carb diet. The zucchini noodles provide a delicate, fresh base that perfectly complements the vibrant, creamy pesto sauce. The garlic and lemon bring brightness to the pesto, while the pine nuts add a rich, nutty flavor. This dish is light enough for a healthy lunch yet satisfying enough for a full dinner. It’s an excellent choice for a quick Sunday meal, and it can easily be adapted by adding other vegetables or toppings like grilled chicken or roasted veggies.

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a hearty and nourishing dish that is full of flavor, spice, and plant-based protein. The tender chickpeas and fresh spinach are simmered in a fragrant coconut milk sauce, infused with garlic, ginger, cumin, turmeric, and garam masala. This curry is perfect for a cozy Sunday meal, served with rice or naan for a complete, satisfying dinner.

Ingredients:

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

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cumin, turmeric, garam masala, and chili powder (if using), and cook for 1-2 minutes to release the spices’ aromas.
4. Add the chickpeas, spinach, coconut milk, and diced tomatoes to the skillet. Stir to combine.
5. Bring to a simmer, and cook for 10-15 minutes, allowing the flavors to meld together and the spinach to wilt.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro, and alongside rice or naan.

Chickpea and Spinach Curry is a comforting and flavorful dish that’s perfect for a Sunday dinner. The coconut milk creates a rich and creamy base for the curry, while the combination of spices—cumin, turmeric, and garam masala—adds warmth and depth to the sauce. The chickpeas provide a hearty texture, while the spinach adds a fresh and nutrient-packed element. This curry is not only delicious but also a great source of plant-based protein and fiber. It’s naturally dairy-free and vegan, making it suitable for a variety of dietary preferences, and it pairs wonderfully with rice or naan for a complete meal.

Cauliflower and Chickpea Tikka Masala

Cauliflower and Chickpea Tikka Masala is a vibrant and comforting dairy-free vegetarian dish that’s rich in flavor and packed with plant-based protein. The cauliflower and chickpeas are simmered in a creamy coconut milk-based sauce, seasoned with a blend of aromatic spices like garam masala, cumin, coriander, and turmeric. This hearty curry is perfect for a Sunday dinner, served with basmati rice or naan to soak up the flavorful sauce.

Ingredients:

• 1 tablespoon olive oil
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the cauliflower florets and cook for 5-7 minutes until slightly golden and tender.
2. Add the onion, garlic, and ginger, and cook for an additional 3-4 minutes until softened.
3. Stir in the cumin, coriander, turmeric, garam masala, and cinnamon, cooking for 1-2 minutes to toast the spices.
4. Add the diced tomatoes, coconut milk, chickpeas, and cauliflower, and stir to combine.
5. Bring the mixture to a simmer, then cover and cook for 15-20 minutes until the cauliflower is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve the tikka masala over basmati rice or with naan.

Cauliflower and Chickpea Tikka Masala is a dairy-free delight that brings a satisfying, comforting warmth to any Sunday meal. The cauliflower soaks up the rich, fragrant sauce, while the chickpeas add protein and heartiness. The blend of spices creates layers of flavor that are both aromatic and bold, with the coconut milk lending a creamy finish without the need for dairy. This curry is perfect for those looking for a healthy yet indulgent plant-based meal. It pairs wonderfully with rice or naan and makes for excellent leftovers, as the flavors only improve the next day.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light yet satisfying dairy-free vegetarian meal that makes the most of fresh vegetables and a simple olive oil dressing. Roasted spaghetti squash serves as a healthy, gluten-free, and low-carb pasta alternative, topped with a medley of sautéed seasonal veggies like zucchini, bell peppers, and cherry tomatoes. This vibrant dish is ideal for a Sunday meal that’s both refreshing and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil, divided
• Salt and pepper to taste
• 1 small zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with a little olive oil. Season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes until the flesh is tender and easily shreds into spaghetti-like strands with a fork.
4. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender but still vibrant.
5. Add the minced garlic to the skillet and cook for another minute until fragrant.
6. When the spaghetti squash is done, use a fork to scrape the flesh into strands.
7. In a large bowl, toss the spaghetti squash with the sautéed vegetables, fresh basil, toasted pine nuts, lemon juice, balsamic vinegar, and red pepper flakes (if using).
8. Adjust seasoning with salt and pepper, and serve immediately.

Spaghetti Squash Primavera is a fresh, light, and healthy dairy-free dish that makes the perfect Sunday meal. The spaghetti squash acts as a wonderful pasta substitute, offering a mild, slightly sweet flavor and a satisfying texture. Paired with a medley of colorful sautéed vegetables and a tangy dressing, this dish bursts with freshness and vibrant flavors. The fresh basil and lemon juice add a zesty brightness, while the optional pine nuts offer a delightful crunch. Whether you’re looking for a gluten-free, low-carb, or simply a vegetable-packed meal, this recipe is a delicious, wholesome choice.

Avocado and Chickpea Salad Wraps

Avocado and Chickpea Salad Wraps are a quick, fresh, and satisfying dairy-free lunch or dinner option. The creamy avocado and hearty chickpeas are mashed together with a variety of crunchy vegetables and a simple lemon dressing. This mixture is then wrapped in a soft tortilla, making it easy to take on the go or enjoy at home. Perfect for a light and nourishing Sunday meal, this dish is full of healthy fats, fiber, and plant-based protein.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, peeled and pitted
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 large whole wheat tortillas
• Baby spinach or mixed greens (optional)

Instructions:

1. In a large bowl, mash the chickpeas and avocado together until mostly smooth, leaving some texture for added crunch.
2. Stir in the cucumber, red onion, bell pepper, and cilantro.
3. Add the lemon juice and season with salt and pepper to taste.
4. Lay out the tortillas and divide the chickpea mixture evenly between them.
5. If desired, top with baby spinach or mixed greens for added freshness.
6. Wrap the tortillas tightly, folding in the sides as you roll them up.
7. Serve immediately or wrap in foil for a portable meal.

Avocado and Chickpea Salad Wraps offer a simple yet flavorful combination of creamy avocado and protein-packed chickpeas. The fresh vegetables provide crunch and color, while the lemon juice ties everything together with a zesty finish. These wraps are the perfect choice for a dairy-free meal that’s light yet filling, with plenty of healthy fats, fiber, and nutrients. Whether you’re looking for a quick lunch or a healthy dinner, these wraps are easy to make and can be customized with your favorite veggies. Plus, they’re portable, making them an excellent option for meal prep or a packed lunch for the week ahead.

Note: More recipes are coming soon!