Foods such as wheat, rye, couscous, and semolina contain gluten, which can be harmful for those with illnesses such as celiac disease. Whether you’re eating gluten-free or not, we’ve compiled this list of must-try gluten-free vegan recipes.
The Vegan Eggplant Crunchburger
The photo speaks for itself. Tell me you don’t want that—right now.
Ooey Gooey Chocolate Chip Chewy Bars
By the time you can say the name of these bars three times fast, you’ll practically be done!
Chickpea Salad
Not sure what to pack for lunch? Oh She Glows has you covered.
Rice, Bean, and Kale Bowl with Lemon-Dill Tahini
Anything topped with lemon-dill tahini just has to be good.
Zucchini Noodles with Pistachio Pesto
This is the perfect healthy side or main dish.
Spring Veggie Tacos with Avocado Cream
Are you ready for #TacoTuesday? Well, you most definitely are now.
Jumbo Chickpea Pancake
Ever heard of a chickpea pancake? Me neither. But I do know that I’ll be staying in for brunch this weekend.
Roasted Red Pepper Pasta
Time to step up your pasta game. Here’s how.
Coffee Cream Bars
Drooling now? We thought so.
Lentil Mung Bean Omelette
Vegans eat omelettes, too.
Spicy Thai Coconut Curry
This recipe makes a lot of servings, which is perfect since you’ll want to eat this by the gallon.
Sweet Potato Tacos with Mint-Cilantro Salsa
When have you ever turned down a sweet potato or a taco? Never.
Spicy Buffalo Cauliflower ‘Wings’
Buffalo cauliflower dishes have become quite popular. If you’ve never had one, don’t deprive your taste buds any longer.
Margherita Pizza
The days of razor-thin gluten-free pizza crusts are over.
Sweet Potato Black Bean Burger
Leave your premade veggie burgers in the freezer. These are a must-try.
Delicious Deviled ‘Eggs’
There are no problems that a few potatoes can’t fix.
Blueberry Ice Cream
This may be a healthier version of ice cream, but your taste buds won’t know the difference.
Before running to the store to get all the ingredients, be sure to check out this guide to soy- and gluten-free vegan meat options.
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Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
