26 Easy Gluten-Free Vegan Recipes to Try Now

Eating gluten-free and vegan doesn’t mean sacrificing flavor, variety, or nutrition.

Whether you’re avoiding gluten due to dietary restrictions or embracing a plant-based lifestyle, having a collection of versatile recipes can make meal planning effortless.

From hearty dinners and energizing breakfasts to indulgent desserts and wholesome snacks, these 26 gluten-free vegan recipes cover every craving.

Each recipe is carefully crafted to be both nourishing and delicious, proving that plant-based, gluten-free meals can be exciting, satisfying, and full of flavor.

These recipes combine natural ingredients, wholesome grains, legumes, vegetables, fruits, and plant-based alternatives to deliver meals that are nutrient-rich and entirely free of gluten and animal products.

Whether you’re a busy professional, a parent, or someone just looking to explore more plant-based cooking, this collection will inspire your kitchen creativity.

26 Easy Gluten-Free Vegan Recipes to Try Now

Gluten-free vegan cooking is more than a trend—it’s a delicious way to nourish your body with plant-based foods while avoiding gluten.

With these 26 carefully selected recipes, you can enjoy a variety of meals that are satisfying, flavorful, and simple to prepare.

From cozy weeknight dinners to quick snacks and decadent desserts, this collection will inspire you to cook and eat more creatively while staying gluten-free and vegan.

Start exploring these recipes today, and discover how enjoyable plant-based, gluten-free cooking can be.

Quinoa & Roasted Vegetable Buddha Bowl

A colorful, nutrient-packed bowl that balances protein-rich quinoa with roasted seasonal vegetables.

This gluten-free and vegan Buddha bowl is perfect for lunch or dinner, offering a satisfying, wholesome meal with vibrant flavors and textures.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small sweet potato, peeled and cubed
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 can chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp water (for dressing consistency)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place zucchini, bell pepper, sweet potato, and broccoli on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper, and toss to coat evenly. Roast for 25–30 minutes until tender and lightly caramelized.
3. While the vegetables roast, cook the quinoa. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency as needed.
5. In a large bowl, combine roasted vegetables, chickpeas, and cooked quinoa. Drizzle with tahini dressing and toss gently.
6. Garnish with chopped parsley and serve warm or at room temperature.

This Buddha bowl is a colorful, satisfying meal full of fiber, protein, and antioxidants.

It’s simple to make, easily customizable, and perfect for meal prep or a quick weeknight dinner.

Creamy Coconut Chickpea Curry

A rich, flavorful curry featuring tender chickpeas simmered in a creamy coconut sauce with warming spices.

Naturally gluten-free and vegan, this dish is perfect served over rice or quinoa for a comforting, hearty dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 cup spinach, chopped
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or quinoa, to serve

Instructions:

1. Heat coconut oil in a large skillet or saucepan over medium heat. Sauté onion until soft and translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Stir in cumin, coriander, turmeric, garam masala, and cayenne (if using), and cook for 30 seconds to release their aroma.
4. Add diced tomatoes and coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add chickpeas, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
6. Stir in chopped spinach and cook for another 2–3 minutes until wilted. Season with salt and pepper to taste.
7. Serve over basmati rice or quinoa, garnished with fresh cilantro.

This creamy coconut chickpea curry is a perfect blend of spices and comfort.

It’s warming, wholesome, and can be made in under 40 minutes, making it a go-to recipe for busy weeknights.

Gluten-Free Vegan Banana Oat Muffins

Soft, moist, and naturally sweetened muffins made with ripe bananas and gluten-free oats.

These vegan muffins are perfect for breakfast, snacks, or on-the-go treats without refined sugar or gluten.

Ingredients:

• 2 large ripe bananas, mashed
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup almond milk or other plant milk
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the bananas and mix in maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In a separate bowl, combine oats, almond flour, baking soda, salt, and cinnamon.
4. Gradually add dry ingredients to the banana mixture, stirring until just combined. Add almond milk as needed to achieve a slightly thick but scoopable batter.
5. Fold in walnuts or chocolate chips if desired.
6. Divide batter evenly among 12 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free vegan banana oat muffins are fluffy, naturally sweet, and perfect for breakfast or a snack.

They store well and can also be frozen for a quick, healthy treat anytime.

Lentil & Vegetable Shepherd’s Pie

A hearty, comforting gluten-free vegan twist on the classic shepherd’s pie.

Protein-packed lentils are simmered with vegetables and herbs, then topped with creamy mashed potatoes for a satisfying, all-in-one meal.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 1/2 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp tomato paste
• 1 tsp soy sauce or tamari (gluten-free)
• Salt and pepper, to taste
• 4 cups potatoes, peeled and cubed
• 1/4 cup plant-based milk
• 2 tbsp vegan butter or olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lentils in vegetable broth for 20–25 minutes until tender. Drain any excess liquid.
3. While lentils cook, heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic, thyme, rosemary, tomato paste, and soy sauce; cook 1–2 minutes more.
4. Stir in cooked lentils, season with salt and pepper, and set aside.
5. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with plant-based milk and vegan butter until smooth.
6. Spread lentil-vegetable mixture in a baking dish, then layer mashed potatoes on top, smoothing evenly.
7. Bake for 25–30 minutes until the top is lightly golden. Serve hot.

This lentil and vegetable shepherd’s pie is rich, comforting, and packed with protein and fiber.

It’s a perfect dish for cozy dinners and can be made ahead for easy meal prep.

Thai Peanut Zucchini Noodles

A light yet flavorful gluten-free vegan noodle dish, featuring zucchini noodles tossed in a creamy, spicy peanut sauce.

Quick to prepare, it’s perfect for a healthy lunch or dinner with an Asian-inspired twist.

Ingredients:

• 3 medium zucchinis, spiralized
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup peanut butter
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha or chili paste (optional)
• 1-2 tbsp warm water (to thin sauce)
• 2 green onions, chopped
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add bell pepper and carrot, sauté for 3–4 minutes until slightly tender.
2. In a small bowl, whisk together peanut butter, tamari, maple syrup, rice vinegar, and sriracha. Add 1–2 tablespoons warm water to reach a pourable consistency.
3. Add zucchini noodles to the skillet and toss with vegetables for 1–2 minutes until just tender. Avoid overcooking to keep noodles crisp.
4. Pour peanut sauce over noodles and vegetables, tossing gently to coat evenly.
5. Garnish with chopped green onions and sesame seeds. Serve immediately.

These Thai peanut zucchini noodles are creamy, tangy, and lightly spicy.

They’re a refreshing gluten-free vegan meal that comes together in under 20 minutes.

Sweet Potato & Black Bean Tacos

Gluten-free and vegan tacos filled with roasted sweet potatoes, black beans, and a zesty avocado-lime dressing.

Full of flavor, fiber, and protein, these tacos make a fun and satisfying meal for any night of the week.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, mashed
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• Optional toppings: sliced radishes, shredded lettuce, salsa

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
2. In a small bowl, mash avocado with lime juice, garlic powder, and a pinch of salt to create a creamy dressing.
3. Warm corn tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potatoes and black beans on each tortilla. Drizzle with avocado-lime dressing and sprinkle with fresh cilantro. Add optional toppings if desired.
5. Serve immediately, enjoying the mix of creamy, smoky, and fresh flavors.

These sweet potato and black bean tacos are vibrant, hearty, and easy to customize.

Perfect for weeknight dinners, they combine sweet, savory, and tangy flavors for a balanced gluten-free vegan meal.

Stuffed Bell Peppers with Quinoa & Black Beans

Colorful bell peppers stuffed with protein-rich quinoa, black beans, and vegetables, then baked to perfection.

This gluten-free vegan recipe is hearty, healthy, and visually appealing for any meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 1 zucchini, diced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley or cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and zucchini for 5 minutes until softened.
3. Add cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper. Stir to combine and heat through.
4. Spoon the mixture into bell peppers, pressing down gently. Place stuffed peppers in a baking dish and cover with foil.
5. Bake for 25–30 minutes until peppers are tender. Garnish with fresh parsley or cilantro before serving.

These stuffed bell peppers are nutrient-dense, protein-packed, and perfect as a wholesome lunch or dinner.

The recipe is versatile, allowing for different grains or beans based on preference.

Vegan Lentil & Mushroom Bolognese

A rich and hearty gluten-free vegan pasta sauce made with lentils and mushrooms.

Perfect over gluten-free pasta or spiralized vegetables, it’s full of flavor without any animal products.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, chopped
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Gluten-free pasta or zucchini noodles, to serve

Instructions:

1. Cook lentils in vegetable broth for 20–25 minutes until tender. Drain excess liquid.
2. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and mushrooms, cooking another 3–4 minutes.
3. Stir in diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Add cooked lentils and simmer for 10–15 minutes until sauce thickens.
4. Serve over cooked gluten-free pasta or zucchini noodles.

This vegan lentil bolognese is rich, savory, and comforting.

It’s a satisfying plant-based alternative to traditional meat sauces and freezes well for meal prep.

Cauliflower & Chickpea Tacos

Crispy roasted cauliflower paired with spiced chickpeas makes these tacos a delicious gluten-free vegan option.

Topped with avocado and fresh cilantro, they’re perfect for Taco Tuesday.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small gluten-free corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Roast on a baking sheet for 25–30 minutes until cauliflower is golden and chickpeas are slightly crispy.
3. Warm corn tortillas in a skillet or oven.
4. Assemble tacos with roasted cauliflower, chickpeas, avocado slices, and fresh cilantro. Serve with lime wedges.

These tacos are crunchy, flavorful, and easy to make.

Perfect for weeknight meals or casual gatherings, they combine roasted vegetables with plant-based protein for a balanced dish.

Sweet Potato & Kale Curry

A warming gluten-free vegan curry featuring tender sweet potatoes, nutrient-rich kale, and a spiced coconut milk sauce.

Simple, healthy, and perfect for cold days or meal prep.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups chopped kale
• 1 tsp curry powder
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Add sweet potatoes, curry powder, turmeric, salt, and pepper. Stir to coat.
3. Pour in coconut milk and vegetable broth, bring to a gentle simmer, cover, and cook for 15–20 minutes until sweet potatoes are tender.
4. Add chopped kale and cook 3–4 more minutes until wilted.
5. Serve hot, garnished with fresh cilantro, over rice or quinoa.

This sweet potato and kale curry is creamy, flavorful, and packed with vitamins.

It’s a simple, comforting meal that’s ideal for a quick dinner or batch cooking.

Vegan Chocolate Avocado Pudding

A decadent, creamy gluten-free vegan dessert made with ripe avocado and cocoa powder.

Naturally sweetened, it’s a healthy and satisfying treat for chocolate lovers.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or agave
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: berries, coconut flakes, or nuts

Instructions:

1. In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Adjust sweetness to taste.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Serve with berries, coconut flakes, or nuts on top.

This chocolate avocado pudding is rich, creamy, and indulgent while remaining completely plant-based and gluten-free.

It’s a healthy way to satisfy a sweet tooth

Roasted Veggie & Hummus Wrap

A simple and quick gluten-free vegan wrap filled with roasted vegetables and creamy hummus.

Perfect for lunch or a light dinner, it’s portable and packed with flavor.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 gluten-free wraps or tortillas
• 1/4 cup hummus
• Handful of fresh spinach
• Optional: sliced avocado or sprouts

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and carrot with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. Spread hummus evenly on each gluten-free wrap.
3. Layer roasted vegetables, fresh spinach, and optional toppings.
4. Roll up wraps tightly and slice in half to serve.

These roasted veggie and hummus wraps are fresh, flavorful, and easy to make.

They’re a quick, nutritious meal option suitable for any time of day.

Chickpea & Spinach Stuffed Sweet Potatoes

Roasted sweet potatoes filled with a flavorful chickpea and spinach mixture.

This gluten-free vegan dish is rich in protein, fiber, and vitamins, making it perfect for lunch or dinner.

Ingredients:

• 2 large sweet potatoes
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp tahini
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 40–45 minutes until tender.
2. Heat olive oil in a skillet over medium heat. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook 5 minutes until slightly crispy.
3. Add spinach and cook 2–3 minutes until wilted.
4. Slice roasted sweet potatoes in half lengthwise. Scoop slightly and fill with chickpea-spinach mixture.
5. Drizzle with tahini and lemon juice before serving.

These stuffed sweet potatoes are nutrient-packed, filling, and flavorful.

They make a wholesome, easy-to-make meal suitable for any day of the week.

Creamy Vegan Broccoli Soup

A comforting, creamy gluten-free vegan soup made from fresh broccoli and blended with plant-based milk.

Perfect for chilly days or as a starter for any meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• Optional garnish: pumpkin seeds or nutritional yeast

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until translucent.
2. Add broccoli and vegetable broth, bring to a boil, then reduce heat and simmer for 10–12 minutes until broccoli is tender.
3. Remove from heat and blend soup with an immersion blender or in batches in a blender until smooth.
4. Stir in almond milk, season with salt and pepper, and heat gently.
5. Serve warm, garnished with pumpkin seeds or nutritional yeast.

This creamy broccoli soup is silky, nourishing, and naturally gluten-free.

It’s a simple, comforting meal perfect for any season.

Vegan Thai Green Curry with Tofu

A vibrant and fragrant gluten-free vegan Thai curry featuring tofu, vegetables, and aromatic green curry paste.

Served with rice, it’s a complete and satisfying meal.

Ingredients:

• 1 tbsp coconut oil
• 1 block firm tofu, cubed
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 can (14 oz) coconut milk
• 2 tbsp green curry paste (check for gluten-free)
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp maple syrup
• Fresh basil or cilantro, for garnish
• Cooked jasmine rice, to serve

Instructions:

1. Heat coconut oil in a skillet over medium heat. Fry tofu cubes until golden on all sides, then remove and set aside.
2. Add bell pepper, zucchini, and carrot to the skillet and sauté 5 minutes.
3. Stir in green curry paste, coconut milk, tamari, and maple syrup. Simmer 10 minutes until vegetables are tender.
4. Return tofu to the pan, gently stir, and heat through.
5. Serve over rice, garnished with fresh basil or cilantro.

This Thai green curry is creamy, spicy, and packed with flavor. It’s an easy, plant-based dish that’s satisfying and gluten-free

Vegan Quinoa Salad with Lemon-Tahini Dressing

A refreshing gluten-free vegan salad made with quinoa, vegetables, and a creamy lemon-tahini dressing.

Perfect as a light lunch or side dish.

Ingredients:

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped parsley
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp water (for desired dressing consistency)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked quinoa, cucumber, bell pepper, cherry tomatoes, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Season with salt and pepper.
3. Pour dressing over the salad and toss gently until evenly coated.
4. Chill for 10–15 minutes before serving for best flavor.

This quinoa salad is light, nutritious, and bursting with fresh flavors. It’s a perfect gluten-free vegan option for meal prep or picnics.

Baked Falafel with Garlic-Tahini Sauce

Crispy baked falafel made from chickpeas and herbs, served with a creamy garlic-tahini sauce.

Gluten-free and vegan, perfect as a snack, appetizer, or main dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup fresh parsley
• 1 tsp cumin
• 1/2 tsp coriander
• Salt and pepper, to taste
• 2–3 tbsp chickpea flour (for binding)
• 2 tbsp olive oil
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced (for sauce)
• 2–3 tbsp water (for sauce consistency)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until coarse but not pureed.
3. Add chickpea flour until mixture holds together. Form into small balls and place on a lined baking sheet.
4. Brush falafel lightly with olive oil and bake 20–25 minutes until golden, flipping halfway.
5. Mix tahini, lemon juice, garlic, and water to make a smooth sauce. Serve falafel with sauce.

These baked falafel are crisp on the outside, tender on the inside, and bursting with flavor.

Perfect for a gluten-free vegan meal or snack.

Berry Chia Pudding

A simple, nutrient-dense gluten-free vegan pudding made with chia seeds and fresh berries.

Naturally sweetened, it’s a perfect breakfast or dessert.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1–2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (fresh or frozen)

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well.
2. Refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping.
3. Top with fresh or thawed berries before serving.

This berry chia pudding is creamy, lightly sweet, and packed with fiber and antioxidants.

A quick, gluten-free vegan breakfast or dessert that’s easy to prepare in advance.

Gluten-Free Vegan Zucchini Bread

A moist, naturally sweetened zucchini bread that is both gluten-free and vegan.

Perfect for breakfast, snack time, or an afternoon treat.

Ingredients:

• 2 medium zucchinis, grated
• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix maple syrup, melted coconut oil, and vanilla extract. Stir in grated zucchini.
3. In another bowl, combine oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in nuts if using.
5. Pour batter into the loaf pan and bake 45–50 minutes, or until a toothpick comes out clean.
6. Cool completely before slicing.

This zucchini bread is moist, flavorful, and naturally sweet. It’s a versatile gluten-free vegan treat perfect for any time of day.

Vegan Almond Butter Energy Bites

No-bake, protein-packed energy bites made with almond butter, oats, and a touch of maple syrup.

Perfect gluten-free vegan snacks for on-the-go energy.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup mini dairy-free chocolate chips (optional)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, mix all ingredients until well combined.
2. Roll mixture into 12–15 small balls and place on a parchment-lined tray.
3. Refrigerate for at least 30 minutes to firm up.
4. Store in an airtight container in the fridge for up to a week.

These almond butter energy bites are quick, nutritious, and portable.

They’re an ideal gluten-free vegan snack for busy days or post-workout fuel.

Vegan Sweet Potato & Black Bean Burgers

Hearty gluten-free vegan burgers made from mashed sweet potatoes, black beans, and spices. Serve on gluten-free buns or lettuce wraps.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 can black beans, drained and rinsed
• 1/2 cup gluten-free oats, ground into flour
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. In a bowl, mash sweet potatoes and black beans together until slightly chunky.
2. Add onion, garlic, cumin, smoked paprika, salt, pepper, and oat flour. Mix until combined.
3. Form mixture into 4 patties.
4. Heat olive oil in a skillet over medium heat and cook patties 4–5 minutes per side until golden.
5. Serve on gluten-free buns or lettuce wraps with your favorite toppings.

These sweet potato and black bean burgers are satisfying, flavorful, and perfect as a gluten-free vegan main dish

Gluten-Free Vegan Banana Pancakes

Fluffy, naturally sweetened pancakes made without eggs or gluten. Quick to prepare, perfect for a weekend breakfast.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free oat flour
• 1 cup plant-based milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• Coconut oil, for cooking

Instructions:

1. In a bowl, combine mashed bananas, plant-based milk, and vanilla extract.
2. Add oat flour, baking powder, and salt. Mix until smooth.
3. Heat a skillet over medium heat and grease lightly with coconut oil.
4. Pour batter onto skillet to form pancakes. Cook 2–3 minutes per side until golden.
5. Serve with maple syrup, fresh fruit, or nut butter.

These banana pancakes are fluffy, naturally sweet, and easy to make.

A comforting gluten-free vegan breakfast for any morning.

Vegan Lentil & Sweet Potato Stew

A hearty gluten-free vegan stew with tender lentils, sweet potatoes, and warming spices. Ideal for cold days or meal prep.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic for 3–4 minutes.
2. Add sweet potatoes, lentils, vegetable broth, and spices. Stir to combine.
3. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils and sweet potatoes are tender.
4. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This lentil and sweet potato stew is hearty, warming, and full of nutrients. It’s a simple gluten-free vegan meal for dinner or leftovers.

Chocolate Coconut Energy Bars

No-bake chocolate coconut bars made from dates, nuts, and cocoa powder. Gluten-free and vegan, perfect as a sweet snack or dessert.

Ingredients:

• 1 cup pitted dates
• 1/2 cup almonds or cashews
• 1/4 cup cocoa powder
• 1/4 cup shredded coconut
• 1 tbsp coconut oil
• Pinch of salt

Instructions:

1. In a food processor, combine dates, nuts, cocoa powder, coconut oil, and salt. Blend until sticky and well combined.
2. Press mixture into a parchment-lined pan and sprinkle shredded coconut on top.
3. Refrigerate for at least 1 hour. Cut into bars before serving.
4. Store in an airtight container in the fridge for up to a week.

These chocolate coconut energy bars are rich, satisfying, and perfect for a quick snack or dessert.

They’re naturally sweet, gluten-free, and vegan.

Vegan Stuffed Portobello Mushrooms

Large Portobello mushrooms stuffed with a savory mixture of quinoa, vegetables, and herbs.

Gluten-free and vegan, this dish works perfectly as a main course or elegant appetizer.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp nutritional yeast (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush Portobello mushrooms with 1 tbsp olive oil and place on a baking sheet.
2. Heat remaining olive oil in a skillet over medium heat. Sauté onion, garlic, zucchini, and bell pepper for 5–7 minutes until softened.
3. Stir in cooked quinoa, oregano, thyme, salt, pepper, and nutritional yeast (if using). Cook 2 more minutes.
4. Spoon the mixture into each mushroom cap and bake for 20 minutes until mushrooms are tender.
5. Garnish with fresh parsley before serving.

These stuffed Portobello mushrooms are hearty, flavorful, and visually impressive.

Perfect for a gluten-free vegan dinner or special occasion meal.

Roasted Cauliflower & Tahini Bowl

A wholesome gluten-free vegan bowl featuring roasted cauliflower, quinoa, chickpeas, and a creamy tahini dressing.

Balanced, flavorful, and easy to prepare for lunch or dinner.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp water (to thin dressing)
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
3. In a serving bowl, layer cooked quinoa, roasted cauliflower, and chickpeas. Drizzle with tahini dressing.
4. Garnish with fresh parsley or cilantro and serve warm.

This roasted cauliflower and tahini bowl is nutritious, filling, and packed with flavor.

It’s a simple gluten-free vegan meal that’s perfect for weeknight dinners or meal prep.