9 Best Gluten Free Vegan Recipes That You Must Try For Sure

Turning Vegan or wishing to be a vegan and planning to turn soon? Don’t worry about the limited recipe options. There are actually a plenty of vegan recipes available and here are some of the best gluten free vegan recipes.

Also Read: Vegan Bodybuilding: Top 10 Tips For A Great Muscular Physique

Best Gluten Free Vegan Recipes

Thai Salad with Ginger Peanut Sauce

Ingredients:

  • Thai Quinoa Salad
  • 1/2 cup uncooked quinoa
  • 1 red bell pepper sliced thin
  • 1 large carrot shaved or sliced thin
  • 1 cup fresh pineapple chopped
  • 1 cup kale massaged
  • 3/4 cup edamame
  • 1/2 cup roasted cashews
  • 1/4 cup basil chopped
  • 3-4 green onions diced
Sesame Peanut Sauce
  • 1/2 cup peanut butter
  • 1/2 cup sesame oil
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger chopped
  • 2-3 teaspoons agave nectar

Instructions:

  • Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set aside to cool.
  • While the quinoa is cooking, prepare all the salad ingredients. Set aside.
  • In a blender combine the Sesame Peanut Sauce ingredients and process until smooth.
  • When quinoa is cooled, toss all salad ingredients together. Stir in Sesame Peanut Sauce.
  • Top with extra green onions, basil, and cashews and serve.

Vegan Pumpkin Chili with Smoky Tempeh

Ingredients:

Chili
  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, minced
  • 8 ounces of tempeh, crumbled
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 15-ounce can pumpkin purée
  • 1 cup veggie broth
  • 1 can kidney beans
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt, to taste
  • Toppings (optional)
  • green onion, diced
  • jalapeno, sliced
  • avocado, cubed
  • cilantro, chopped

Instructions:

  • In a large pot melt coconut oil over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  • Add peppers, jalapeno, and tempeh and cook until tempeh is browned, 5-7 more minutes.
  • Stir in the remaining ingredients. Reduce heat to a low simmer and cover. Cook chili for 20 more minutes, stirring occasionally.
  • Removed from heat and serve. Top with green onions, jalapeno, and avocado, if you’d like.

Tofu & Chickpea Bbq Sandwiches

Ingredients:

  • 1 (12 ounce) block extra firm tofu
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon black pepper
  • 1(15 ounce) can chickpeas, drained and rinsed
  • 6-8 buns, gluten free if necessary
  • Coleslaw for topping, if desired (about 1/4 cup for each sandwich)
BBQ Sauce:
  • 1 teaspoon olive oil
  • 1 small shallot, diced (about ¼ cup)
  • 2 small cloves garlic, minced
  • 1 cup tomato sauce
  • 1 tablespoon ketchup
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari
  • ¾ teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  • Heat a large pan over medium heat and add olive oil. Pat the tofu dry and cut block in half. Cut one half into small cubes and crumble the other half with you hands. Add tofu to the pan along with the spices. Cook tofu until golden brown, 7-10 minutes.
  • Remove tofu from the pan and add 1 teaspoon olive oil, diced shallot and garlic. Cook until shallot is tender, about 3 minutes.
  • Add the remaining BBQ sauce ingredients to the pan, stir until combined, and cook for 5 minutes, stirring occasionally. Add the cooked tofu and the chickpeas back into the sauce, stir and cook until everything is heated through, 3-5 minutes.
  • Spoon BBQ mixture onto bun and top with coleslaw, if desired

Baked Fajita Taquitos

Ingredients:

  • 2 teaspoons olive oil, plus more for brushing on top
  • 1 red pepper
  • 1 green pepper
  • 1 small yellow onion
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup refried beans, I used black ones
  • 10 corn tortillas

Instructions:

  • Pre-heat the oven to 400 degrees fierenhet. Heat a large pan over medium heat. Thinly slice the peppers and onion and add to the pan with the olive oil and spices. Cook peppers and onions until softened, about 10 minutes.
  • You may need to heat and soften tortillas before rolling them depending on how soft they are to begin with. I heated mine in a pan with some cooking spray for about 30 seconds each.
  • Spread each tortilla with a heaping tablespoon of beans and then a small handful of pepper mixture. Roll tortilla up and place seam side down on a large oven sheet. Repeat until all tortillas are assembled. Brush the top of taquitos with a small amount of olive oil and bake until crispy, about 20 minutes. Great when served with salsa and guacamole!

Healthy Taco Chickpea Lettuce Wraps

Ingredients:

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/3 cup chopped onion
  • 2 teaspoons olive oil
  • 1/3 cup chopped walnuts
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 lettuce wraps, romaine lettuce or butter lettuce work well
  • Optional toppings: avocado, jalapeno, tomato, cilantro, hot sauce

Instructions:

  • Heat a large pan over medium heat and add olive oil and onion. Cook onion until softened, 3-4 minutes. Add the chickpeas to the pan and roughly mash them with a potato masher. Next, add the walnuts and all the seasonings. Stir until combined and cook until everything is heated through, 3-5 minutes.
  • Lay lettuce wraps flat and spoon in chickpea mixture. Top with your favorite toppings and enjoy.

One Pot Loaded Vegan Chili Mac

Ingredients:

  • 1/2 small yellow onion, diced
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 2 (15 ounce) cans of beans, drained and rinsed (I used pinto and black)
  • 1 (8.5 ounce) can sweet corn, drained and rinsed
  • 1 (15 ounce) can petite crushed tomatoes, juice included
  • 4 tablespoons tomato paste
  • 2 cups elbow pasta, gluten free if necessary
  • 3 cups vegetable broth
  • 2 teaspoons olive oil
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper.

Instructions:

  • Heat a large pot over medium heat and add olive oil and onions. Cook onions for 2 minutes and then add the peppers, zucchini, and summer squash. Cook vegetables until tender, 7-10 minutes.
  • Next, add the beans, corn, canned tomatoes and tomato paste. Stir until everything is combined and then add all the seasonings, broth and noodles.
  • Stir everything, bring to a boil, reduce to a simmer and simmer chili mac until noodles are cooked, about 20 minutes. Enjoy with toppings of your choice.

Carrot Cake Protein Bars

Ingredients:

  • 2 Tbsp Ener-G Egg Replacer
  • ½ cup warm water
  • 2 ripe bananas, peeled and mashed
  • ¼ cup maple syrup
  • 2 Tbsp non-dairy milk
  • 1 Tbsp pure vanilla extract
  • ½ cup coconut flour
  • ½ cup unflavored, vegan, gluten-free protein powder*
  • ¼ cup ground or milled flaxseed
  • 1 tsp ground cinnamon
  • ½ tsp gluten-free baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp sea salt
  • pinch of ground cloves
  • ¾ cup shredded carrots
  • ¼ cup raisins (optional)
  • 2 Tbsp coconut butter, melted*

Instructions:

  • Preheat oven to 375°F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
  • Mix egg replacer and warm water together thoroughly (until it starts to get kind of foamy). Combine “egg” mixture, mashed bananas, maple syrup, non-dairy milk and vanilla extract in a large bowl with a hand or stand mixer.
  • Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
  • Add shredded carrots and raisins and mix until just incorporated. Allow mixture to sit for 1-2 minutes to thicken up.
  • Using about ⅓ cup of mixture per bar, form it into a ball, then roll it between your palms so it begins to lengthen a bit. Press the form onto prepared pan and shape into a bar, about ¼” to ½” thick.
  • Bake bars for 22-25 minutes, or until an inserted toothpick comes out clean. The bottoms of the bars should be golden and the tops should be cracking slightly.

Cinnamon Sugar Doughnut Muffins

Ingredients:

For the muffins:
  • 1 cup all-purpose flour
  • 3/4 whole wheat flour
  • 3/4 cup dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 8 ounces applesauce (unsweetened)
  • 4 ounces almond milk
  • 4 ounces olive oil (you may use canola or coconut if you prefer)
  • 2 tablespoons maple syrup
  • For the topping:
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions:

  • Preheat oven to 400 (F). Grease or line muffin tray set aside.
  • In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.
  • Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling wrack to cool completely.

Roasted Cauliflower Pasta With Lemon Chimichurri

Ingredients:

  • 1 head cauliflower, cut into florets
  • 12 ounces dry pasta, gluten free or regular
  • 3 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Lemon Chimichuri Sauce:

  • 1 cup fresh cilantro leaves
  • 1 cup fresh Italian parsley leaves
  • 1/4 cup chopped white onion
  • 2 cloves garlic, minced
  • Chopped jalapeno, to taste
  • 6 tablespoons fresh lemon juice, about 2 lemons
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  • Pre-heat oven to 400 degrees F. On a large sheet pan toss together the cauliflower florets, olive oil and salt and pepper. Place in the oven and roast until tender and browned, about 20 minutes, flipping once.
  • While cauliflower is roasting, bring a large pot of water to a boil and cook pasta according to package directions.
  • Place all chimichuri ingredients into a food processor or blender and blend for 1 minute.
  • Drain pasta and place back into the pot. Add in the roasted cauliflower and chimichuri sauce and mix until everything is combined. Best when served hot.

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