Here are some delicious vegan and gluten-free recipes that are easy to prepare and full of flavor:
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1. Vegan Gluten-Free Buddha Bowl
A nourishing and customizable bowl filled with grains, veggies, and a flavorful dressing.
Ingredients:
1 cup cooked quinoa or brown rice (ensure it’s gluten-free)
1/2 cup chickpeas, roasted or canned
1 cup mixed greens (spinach, arugula, kale)
1/2 cucumber, sliced
1/2 avocado, sliced
1/4 cup shredded carrots
2 tbsp tahini or lemon-tahini dressing
Salt and pepper to taste
Instructions:
1. Cook quinoa or brown rice according to package instructions.
2. Roast or warm the chickpeas with a little olive oil, salt, and pepper in a skillet for 5-7 minutes.
3. Assemble the bowl by layering the cooked grain, chickpeas, greens, cucumber, avocado, and carrots.
4. Drizzle with tahini or dressing and sprinkle with salt and pepper.
5. Serve immediately or chill for later.
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2. Vegan Gluten-Free Tacos
Delicious and satisfying tacos with seasoned black beans and roasted sweet potatoes.
Ingredients:
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
8 corn tortillas (ensure they’re gluten-free)
1/2 red onion, finely chopped
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges for serving
1 tsp cumin
1 tsp chili powder
Olive oil for roasting
Instructions:
1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
2. Warm the black beans in a small pot over medium heat.
3. Warm the corn tortillas in a skillet or microwave.
4. Assemble tacos by adding roasted sweet potatoes, black beans, red onion, avocado, and cilantro to each tortilla.
5. Serve with lime wedges.
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3. Vegan Gluten-Free Chickpea Salad
A fresh and tangy salad that’s perfect for lunch or a side dish.
Ingredients:
1 can chickpeas, drained and rinsed
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas, cucumber, red onion, olives, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.
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4. Vegan Gluten-Free Sweet Potato and Black Bean Chili
A hearty, warming chili that’s rich in protein and flavor.
Ingredients:
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can tomato sauce
1 onion, chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Olive oil for sautéing
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
2. Add the sweet potatoes, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
3. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes are tender.
4. Serve hot, optionally garnished with cilantro.
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5. Vegan Gluten-Free Zucchini Noodles with Pesto
A light and healthy dish using zucchini noodles and a creamy homemade pesto.
Ingredients:
4 medium zucchinis, spiralized into noodles
1/4 cup pine nuts or walnuts
1 cup fresh basil leaves
2 tbsp nutritional yeast
1/4 cup olive oil
2 cloves garlic
Salt and pepper to taste
Cherry tomatoes for garnish (optional)
Instructions:
1. To make the pesto, blend the pine nuts, basil, nutritional yeast, olive oil, garlic, salt, and pepper in a food processor until smooth.
2. Heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
3. Toss the zucchini noodles with the pesto sauce and serve with cherry tomatoes and extra pine nuts if desired.
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6. Vegan Gluten-Free Lentil Stew
A comforting and filling stew made with lentils and vegetables.
Ingredients:
1 cup green or brown lentils, rinsed
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
4 cups vegetable broth
1 tsp thyme
1 tsp paprika
1 bay leaf
Salt and pepper to taste
Olive oil for sautéing
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in olive oil for 5-7 minutes, until softened.
2. Add the lentils, diced tomatoes, vegetable broth, thyme, paprika, bay leaf, salt, and pepper.
3. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the lentils are tender.
4. Remove the bay leaf and serve hot.
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7. Vegan Gluten-Free Avocado Toast
A simple and satisfying meal or snack.
Ingredients:
2 slices gluten-free bread
1 avocado, mashed
Salt and pepper to taste
1 tbsp lemon juice
Red pepper flakes (optional)
Cherry tomatoes, halved (optional)
Instructions:
1. Toast the slices of gluten-free bread.
2. Mash the avocado with lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly on the toasted bread.
4. Top with red pepper flakes and cherry tomatoes if desired.
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8. Vegan Gluten-Free Cauliflower Rice Stir-Fry
A quick and healthy stir-fry using cauliflower rice as the base.
Ingredients:
1 head of cauliflower, grated into rice-sized pieces or use pre-made cauliflower rice
1/2 cup peas
1/2 cup carrots, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
2 tbsp tamari or soy sauce (ensure it's gluten-free)
1 tbsp sesame oil
Green onions for garnish
Sesame seeds for garnish (optional)
Instructions:
1. Heat sesame oil in a large skillet over medium heat. Sauté the garlic, peas, carrots, and bell pepper for 5 minutes.
2. Add the cauliflower rice and tamari sauce, and cook for an additional 5-7 minutes, stirring occasionally.
3. Garnish with green onions and sesame seeds.
4. Serve hot.
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9. Vegan Gluten-Free Chocolate Avocado Mousse
A creamy, indulgent dessert that’s dairy-free and gluten-free.
Ingredients:
2 ripe avocados, peeled and pitted
1/4 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of sea salt
Instructions:
1. In a food processor, blend the avocado, cocoa powder, maple syrup, vanilla extract, and sea salt until smooth and creamy.
2. Chill the mousse in the refrigerator for 30 minutes to set.
3. Serve with fresh berries or a sprinkle of cacao nibs.
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These vegan and gluten-free recipes are full of fresh, wholesome ingredients and are sure to satisfy your taste buds. Enjoy!
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