For all of my fellow gluten-free vegan friends, this article is for you! Even if you’re not gluten-free, these recipes are incredibly tasty and would tempt even the most die-hard gluten lover. If you think about it, gluten is only one of the possible ingredients that you can add to a recipe––there are so many more to entice and delight your hungry appetite.
We’re so happy to create this round up of savory and sensational gluten-free recipes for you. We searched high and low for the best recipes we could find from some of our favorite vegan bloggers and hope that this guide will be a handy and helpful resource for you to refer to over and over again.
As always, all of the recipes listed below are vegan and, this time, also gluten-free. Let’s get to it!
There’s something about the combination of roasted potatoes and broccoli covered in a cheesy sauce. Both delicious to eat and gorgeous to look at, this recipe for vegan cheesy potatoes and broccoli is a show-stopper in every sense. Naturally gluten-free, this recipe makes a fantastic side dish or snack any time of year. You could also dress it up with extra ingredients such as tofu, chickpeas, or other colorful veggies too!
From the files of The Friendly Vegan Cookbook, our own Michelle of World of Vegan and Toni of Plant Based on a Budget share their take on a traditional Thai dish with tofu. If you love the taste of a super creamy curry, you’ll be supremely satisfied with this rich and delightful recipe. Full of fresh vegetables, plump potatoes, luscious coconut milk, and tempting tofu cubes to fill your bowl and warm your belly. An excellent choice for a chilly winter day or even a sultry summer one!
This piping hot and classically comforting recipe comes from Remy Park of the Veggiekins blog. I love that her beautifully baked pie is so versatile—you can choose whether you want sweet or white potatoes and either tofu or plant-based meat. Not only is this delicious dish vegan and gluten-free, but also refined sugar-free and oil-free. Though, you’ll never know it from the rich and complex flavor. Guaranteed to gratify due to its luscious layers and thick, rich texture, Remy’s Vegan Sweet Potato Shephard’s Pie will become your new favorite meal for any night of the week!
Francesca Bonadonna from Plantifully Based shares with us her super creamy vegan polenta recipe that will knock your socks off! This meal can be made in under 30 minutes and will soothe your belly to satisfaction. Boosted by soft white beans and nutrient-rich greens, the cornmeal-based recipe has all the protein and fiber you need for the day. Plus, the fantastic flavor is out of this world, especially with a bit of coconut milk and crushed red pepper. If you’ve never tried polenta in the past, this is the perfect recipe to start with and we think you’ll be more than pleased!
An all-around favorite with the World of Vegan team! This stew is simply sublime without a glimmer of gluten. There’s just something so soothing about a simple stew, especially when accompanied by rice and beans. Growing up, we ate steamed rice with every meal and I sometimes feel lost without it. I love that this recipe combines a rich tomato sauce with soft chickpeas and is served over a bed of white rice. What could be better? If you’re searching for an uncomplicated meal that is also uncommonly good, this recipe is for you!
Who can resist these adorably appetizing “egg” alternatives? Rachel Steenland of The Plant Riot gives us this glorious recipe for super easy and veggie-full breakfast bites. Just a minute or two of mixing and a little bit of baking is all you need to do. In less than a half hour, you’ll have a plateful of sublimely portable and protein rich vegan quiche inspired snacks. You’ll love them for breakfast, brunch, or any time of day––just pop one onto your plate and enjoy their “egg-y” goodness.
Hannah Sunderani of Two Spoons food blog brings us her mouthwatering mushroom risotto and we’ve fallen in love at first bite! For anyone who already loves mushrooms, this arborio rice recipe is a no-brainer. The combination of a thick, cheesy sauce with smooth umami undertones makes for the most magical of meal memories. You’ll be spending quality time with every spoonful and feeling grateful for every gluten-free, garlicky bit of grub.
Discover the most superb and scrumptious satay with Megan Evans’ recipe from MegUnprocessed. Her slightly sweet and savory peanut sauce is like heaven on the tongue and goes so well with the tofu skewers. Air frying the marinated tofu slices makes them crisp and delightfully dippable. I love that she uses tart and tangy pineapple juice to give her sauce an extra perky punch. Excellent as an appetizer or even as a main course for the family with a few extra add-ons. But, beware, you may find that you’re eating all of the satay yourself––it’s that good!
Create your own bright and colorful grain bowl with this simple and easy recipe by Toni Okamoto from Plant Based on a Budget. Using deliciously quirky quinoa as a base, you can then arrange whatever veggies you wish on top. Select from beautiful bell peppers and brussels sprouts to creamy avocado and ravishing radishes––nothing is off limits when designing this dish. The savory cilantro dressing is perhaps the star of the show because of its super fresh flavor and lemony lift. You’ll love how fun and flexible this rainbow plate is to prepare. It’s sure to become your favorite vehicle for veggies!
Jasmine Briones and Chris Petrellese from Sweet Simple Vegan show us how to prepare the most perfect stuffed peppers in flash with their fantastic recipe. And, if you buy already cooked quinoa, your cooking time will be cut in half. It’s as simple as mixing chickpeas, marinara sauce, vegan cheese, and quinoa into a bowl and spooning it into your bell pepper halves. Bake and serve. This gorgeous, gluten-free meal looks incredibly fancy and tastes even better! You can’t go wrong with such a warm, simple, and satisfying supper.
Who says cabbage soup is only for diets? Carleigh Bodrug of PlantYou debunks this myth in a moment with this light and nourishing detox concoction. You’ll find that this gluten-free vegan cabbage soup recipe has a deep, rich flavor and lovely soft texture. The addition of cubed potatoes make this soup super satiating while the ginger, garlic, and oregano spices give warmth and an irresistible aroma. You won’t find a heartier or healthier soup to add to your weekly list of lunches. So tasty!
What is there that squash can’t do? Delicious as the base of a meal or as a side dish, squash is one of the best vegan and gluten-free foods out there. This air-fried kabocha squash is particularly delicious with its soft orange flesh and bright, nutrient-dense skin. This dish is extremely versatile and can be modified in endless ways with more or less ingredients such as tahini drizzle or pomegranates!
These stuffed cabbage rolls are a truly lovely and delicious gluten-free dish. Not only are they extremely satisfying to make but they look beautiful once they’re done, too! Made with large green cabbage leaves, short-grain rice, and a variety of herbs and spices, this traditional Jewish recipe is great for enjoying with your family or for prepping for the week.
Have you ever dreamed of eating a tater tot casserole but just didn’t know what to make it with? Well, dear reader, we are here to answer your dreams with this amazingly decadent recipe for cheesy one-pan vegan burger tater tots. As long as you go with gluten-free beefless crumbles, this recipe is naturally gluten-free, 100% mouthwatering, and sure to be a hit with the kids.
This Thai-inspired red curry noodle soup made with rice vermicelli is great for several reasons! First, it’s a well-rounded meal full of delicious veggies, noodles, and optional vegan protein. Second, it’s a total comfort meal with dynamic sweet and savory flavor with a heated undertone. Third, it’s super easy to make! You could literally just throw everything into a pot and call it a day or—if you really want to go the extra mile—you could also roast your veggies before throwing them into the soup.
Other Gratifying Gluten-Free Recipes :
Vegan and gluten-free recipes and photos are from our recipe contributors as well as Alfonso Revilla and Zhoro Apostolov. All rights reserved. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links which helps support our work at World of Vegan.