Eating a vegan and gluten-free diet might seem super restrictive. And yes, it’s true, there are a number of common foods that are off limits.
BUT, there are so many vegan recipes that are naturally gluten-free or can be made gluten-free with slight adjustments. So I rounded up my favorite flavor-packed vegan gluten-free recipes in one convenient location.
Whether you’re looking for a protein-packed breakfast, flavor-forward weeknight dinner, or crowd pleasing dessert, this list of vegan gluten-free recipes has tons of inspiration.
These Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack but delicious enough for dessert! Made with oats, seeds, and almond butter, they’re vegan, gluten-free, refined sugar-free, soy-free, and have no added oil. Each cookie packs in nearly 5g of protein!
This vegan chocolate milkshake is just as luscious and creamy as the classic but it’s packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it’s a milkshake you can feel good about!
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a tortilla and skillet griddled to perfection. Just make sure to use gluten-free tortillas.
A vegan, gluten-free, refined sugar-free banana bread that’s perfect for the fall! With baked kabocha squash and pumpkin spices, it’s cozy and warming, but also made with wholesome ingredients like almond flour and sweetened with just bananas and coconut sugar.
This Instant Pot Oatmeal is healthy, vegan, gluten-free, and naturally sweetened with dates and pears. But you would never know it's healthy because it's so comforting! Easy to make and perfect for meal prep!
This tofu scramble tastes uncannily similar to scrambled eggs – rich, creamy, and flavor-packed, and the perfect recipe to try if you’re tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
When you need a guaranteed crowd-pleasing appetizer, make these fully loaded vegan nachos! Tortilla chips get layered with vegan queso, taco meat, refried beans, guacamole, pico de gallo, vegan sour cream, and pickled onions for the ultimate nacho experience.
The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors.
This Lemony White Bean Dip is creamy, garlicky, and so flavorful, you won’t be able to stop eating it! It’s gourmet but quick and easy to make with just 10 ingredients. Perfect for an appetizer or sharing plate, or even as a spread for sandwiches and pita.
Gobi Manchurian is an Indo-Chinese appetizer and this version will blow your mind! It features ridiculously crispy and crunchy fried cauliflower coated in a sweet, tangy, umami-rich chili sauce with lots of aromatics. A MUST-make for your next party or get-together!
Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer.
These Roasted Carrots and Dates are a gourmet, crowd pleasing side dish but are easy to make and made with affordable ingredients. A colorful, flavor-packed recipe that would make any dinner table sing!
Just as creamy as classic potato salad but so much better for you and more flavorful! This mayo-free vegan potato salad features perfectly tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes.
These tempeh tacos will make everyone happy – including meat eaters! Lightly seasoned tempeh crumbles are fried until crispy, then layered into tortillas with homemade avocado crema and quick pickled vegetables. They're ready in just 40 minutes!
This Vegan Curry with Tofu brings gourmet Indian flavors to your dinner table in under 45 minutes! A creamy plant-based curry with warming Indian spices, nutrient-dense cauliflower and spinach, and protein-packed tofu.
Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce is guaranteed to bring excitement to your weeknight dinner table. It’s a well-balanced meal with plenty of punchy flavors, veggies, and protein that comes together in just 20 minutes!
This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients!
These vegan spiced chickpea tacos come together in just 20 minutes but taste gourmet! Pan-fried spiced chickpeas are paired with a citrusy and spicy cilantro pesto, then topped with salsa and avocado for the perfect fuss-free taco night.
Enjoy gourmet restaurant-style Indian food at home with this Vegan Palak Tofu Paneer! A fragrant, creamy spinach curry made healthier with tofu instead of cheese. An easy yet impressive vegan Indian dinner!
These Livornese Stewed Beans are the ultimate rustic Italian comfort food! Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but big on gourmet Italian flavor. It's cozy and indulgent but wholesome, vegan, and gluten-free.
This delicious Jackfruit Curry is made with warming Indian spices, jackfruit, sweet potatoes, and coconut milk. It's both vegan and Paleo and nutrient-dense but incredibly creamy! It's easy and great for weeknight dinners.
This is the best vegan mushroom risotto you'll ever try. It's creamy and velvety and bursting with umami, just like classic risotto but it's dairy-free and vegan. Plus, these tips will help you nail the perfect vegan risotto every time.
Everything you love about Chipotle’s burrito bowl, but homemade and vegan! Dig into layers of sofritas, black beans, fajita veggies, cilantro-lime rice, corn salsa, and more. This bowl is nutrient-dense, flavorful, and perfect for meal prep!
You won't believe how rich, creamy, and chocolatey this vegan fudge is! It tastes just like the beloved Ferrero Rocher candy but is dairy-free and vegan! It requires just 5 main ingredients, is super easy and quick, and stays fresh for a long time!
These epic Vegan Brownies are absolutely mind blowing. They’re supremely fudgy, chewy, and chocolatey, and feature the classic crinkle top. Just follow the instructions in the FAQ section to make them gluten-free.
These No-Bake Vegan Peanut Butter & Jelly Bars taste exactly like a PB&J sandwich but even better! Made with just 6 ingredients, these healthy peanut butter jelly bars are vegan, gluten-free, oil-free, and soy-free and make great healthy snack bars or breakfast bars.
These Vegan Crumble Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! They’re vegan and easy to make gluten-free and refined sugar-free.
With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
These are the BEST cookie dough bars you will ever try! Made with just six ingredients, they’re an easy no-bake treat to satisfy any sweet tooth. Plus, they're vegan, gluten-free, soy-free, nut-free, and oil-free so they're a healthy, allergen-friendly, feel-good treat.
A gourmet and elegant plant-forward meal that’s bursting with flavor! Tender cauliflower, crunchy chickpeas, crispy yet chewy caramelized shallots and garlic, a creamy and herby tahini sauce, and nutty pistachios all play beautifully together.
8garlic cloves,thinly sliced (try to slice as evenly as possible for even cooking)
1teaspoonwhole cumin seeds
1teaspoonwhole coriander seeds
1teaspoonAleppo pepper(or 1/4 to 1/2 teaspoon red pepper flakes)
Flaky or coarse sea salt
Herby Tahini Sauce
1medium lemon, zested and juiced (about 3 tablespoons)
Heaping 1/3cup (85g)tahini, well stirred****
½cup (10g)flat-leaf parsley leaves and tender stems
1fat garlic clove, roughly chopped
3tablespoonsice water,more as needed
Preheat your oven to 425ºF/218ºC and slice the cauliflower. Trim the tough outer leaves from each cauliflower. Trim the bottom stem off but keep the core intact (this is essential for getting steak-style cuts). Slice from the top down into ¾-inch thick steaks.NOTE: You will get quite a few loose florets.*****
Prep the cauliflower: Arrange the cauliflower steaks on two rimmed sheet pans in a single layer (no parchment paper). Drizzle the steaks with about 2 tablespoons of olive oil, rubbing it into the crevices, and sprinkle generously with salt and pepper. Flip the steaks and rub in another tablespoon of oil and season with salt and pepper.
Prep the chickpeas: Transfer rinsed chickpeas to a clean towel and gently rub to dry; or transfer to a salad spinner to dry even better. In a bowl, toss the chickpeas with 2 to 3 teaspoons of olive oil, and season with ¾ teaspoon kosher salt and several cracks of black pepper. Scatter the chickpeas across the two sheet pans amongst the steaks.
Roast the cauliflower in the oven for 25 minutes, undisturbed. Remove from the oven and use a wide spatula to carefully flip the steaks. Toss the chickpeas. Continue roasting for another 10 minutes, until the steaks are nicely browned on both sides and the chickpeas are crunchy and browned.
Meanwhile, make the caramelized shallots and garlic: Heat the olive oil in a heavy-bottomed frying pan over medium heat and line a surface with a couple paper towels. Once hot, add the shallots and season with some salt. Cook for 10 minutes, stirring occasionally. Once the shallots are nicely browned, add the garlic and cook for another 6 to 8 minutes, stirring frequently, until the shallots are completely soft and have golden-brown fried edges and the garlic is golden but not browned. Add the cumin seeds, coriander seeds, and Aleppo pepper and cook for 1 minute, stirring very frequently. Transfer shallot mixture to paper-towel lined surface (to absorb excess oil) and lightly sprinkle with salt.
Make the herby tahini sauce. Add lemon zest, lemon juice, tahini, parsley, salt, several cracks of black pepper, cumin, and maple syrup to a food processor. Blend until the sauce starts to come together. With the motor running, add the ice water gradually. Blend until smooth and creamy. Add another spoon of water as needed until creamy but not stiff. Taste for seasonings, adding a pinch more salt as needed. The tahini sauce will thicken after resting. You can also make the sauce 3-4 days in advance.
If you have a spice grinder, blitz half of the roasted pistachios for the "pistachio dust" (it's cheesy and nutty, so good!).
Assemble the dish: Transfer the cauliflower steaks to a serving platter. Spoon a generous amount of the tahini sauce on top, and top with the caramelized shallots and garlic. Scatter the pistachios on top, and if using, the roasted chickpeas. Top with the chopped parsley.
*If using large cauliflower, you should get 3 steak-style cuts. If using small cauliflower, you will get 2 steak-style cuts. If your steaks are thicker (1 inch), the steaks will need 30 minutes on the first side and 15 minutes on the second side.**If your pistachios are raw, here’s how to toast them. Heat a frying pan over medium heat. Allow the pan to heat up for a few minutes to get hot. Then add the pistachios and shake the pan frequently until golden brown, 3 to 5 minutes. Take off the heat before chopping or grinding. ***If you have a mandoline, it’s the easiest and quickest way to slice the shallots evenly. ****Our recommended tahini brands are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand (most affordable). *****Ideas for using up the loose cauliflower florets are in the “Frequently Asked Questions” sections.
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