gluten free vegan

This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful!

Afghan Kidney Bean Curry (Lubya)

tbsp coconut oil, divided

coriander seed

tsp whole cumin seed

tsp dried mint (optional)

15 oz can (1 1/2 cups) whole tomatoes

red onion, small dice, some reserved for garnish

garlic,

vegetable broth

kidney beans (2 15 oz cans)

tsp black pepper,

salt,

cilantro

basmati rice, to serve

Melt 1 tablespoon of oil in a heavy...

Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.

Add the dried mint and the tomatoes and...

Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.

Heat the remaining 1 tablespoon of oil to...

Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.

Once the onions are nice and caramelized add...

Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.

Garnish with cilantro (if desired) and minced red...

Garnish with cilantro (if desired) and minced red onion and serve with basmati rice.

https://mediavine-res.cloudinary.com/video/upload/qaiqrgtdov0mg51bljms.mp4

Lubya is a delicious Afghan curry made with kidney beans and a spiced tomato sauce. It's super easy to make, comes together quickly, and is naturally vegan and gluten free!

This meat-free meaty chili is full of beans and TVP for a hearty stew. Enjoy it with cornbread for a perfect vegan meal!

Easy Vegan Chili

tbsp oil

red onion, finely diced

garlic

15 ounces cans diced fire roasted tomatoes

yeast

cocoa powder

tbsp chili powder

cayenne pepper,

Jalapeños

Red onion

Cherry tomatoes

Cilantro

Avocado

Vegan sour cream

Vegan cheddar cheese

Heat oil in a large pot over medium...

Heat oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft, about 5-7 minutes. Add the garlic and let cook for about 30 seconds.

Add the pinto, black, and kidney beans along...

Add the pinto, black, and kidney beans along with the dehydrated TVP, canned tomatoes, broth, nutritional yeast, cocoa powder, chili powder, cayenne pepper and a teaspoon of salt.

Turn the heat up and bring to a...

Turn the heat up and bring to a simmer, lower the heat and let simmer covered for about 15 minutes, stirring occasionally. Taste and add salt to taste.

Serve hot with cornbread (optional) and toppings of...

Serve hot with cornbread (optional) and toppings of your choice.

BBQ Cauliflower Wings made with just 9 ingredients are the perfect cauliflower wings for Game Day Snacks and Appetizers, and any occasion! They&#039;re crispy, crunchy and coated in a saucy bbq sauce with just a few ingredients. Learn how to make these in HALF the time!!

BBQ Cauliflower Wings

cauliflower

flour ((all-purpose gluten free flour

cornstarch

vegan milk (any kind works)

sea salt

black pepper

garlic powder

panko breadcrumbs

bbq sauce

Preheat oven to 450°F/230° C.

Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.

Using a knife, remove florets from the cauliflower (aka cut off the leaves and don&#039;t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.

In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.

Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.

Bake for 22 minutes. Please ensure your oven is completely preheated and hot.

While baking, prepare the ingredients for the sauce by heating &amp; whisking together. If you’re using store-bought bbq sauce, you may want to sightly thin it out with some water. Heat it up in a pot on the stove, or a large bowl in your microwave until warm.

Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet OR brush the bbq sauce onto each wings. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and, and garnish with scallions! Eat immediately - enjoy!

These oven baked tofu blocks are perfectly seasoned with Sichuan style spices and have a fantastic tender chewy texture.

Spicy and Crispy Oven Baked Tofu

oz firm tofu

star anise

fennel seeds

Sichuan peppercorn

ginger

cloves

tsp unsulfured blackstrap molasses

tbs soy sauce (gluten-free if desired)

tbs chili sauce (gluten-free if desired)

kosher salt

water

Press the tofu: Remove the tofu blocks from the package and place them on the broiler grid and collect the squeezed-out excess water from tofu in the pan. Set a large baking sheet on top of the tofu and weight it down with heavy weights, such as two 64 fl oz juice bottle or something heavy. Leave it set on kitchen counter for 1 hour and then flip the tofu over. Press for an additional hour. You will see a lot of water has collected in the broiler pan in the end.

Marinade the tofu: Slice the tofu in half so each slice is about 1/2”-3/4” thick. Use a mini chopper or coffee grinder to grind all the spices into powder. Combine the powder and the rest of marinade ingredients. Lay a single layer of the sliced tofu in a flat-bottomed refrigerator safe container and pour the marinating sauce onto the tofu. Spread the sauce if necessary to make it evenly coated on each slice of the tofu. Cover with lid and refrigerate overnight to get the best result.

Bake the tofu: Preheat oven to 400 °F. Lightly grease a metal baking sheet or line a baking sheet with parchment paper. Place the marinated tofu onto the baking sheet in a single layer. Bake 25-30 minutes and turn over halfway through baking.

Remove the baked tofu from oven and transfer them onto a wire cooling rack.

This mouth watering Indian curry is made with potatoes and peas and cooked in a spiced tomato sauce. It&#x27;s so quick and easy to make! Serve with basmati rice, naan, and if you like alongside other Indian recipes. It serves 4 as a main dish, or 6-8 as a side dish.

Restaurant Style Aloo Matar

tsp oil

yellow onion, diced

4-6 garlic cloves,

tbsp minced ginger

tsp garam masala

turmeric powder

- 1 tsp cayenne pepper,

lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces

Pacific Foods Low Sodium Vegetable Broth

tbsp coconut cream (optional)

Heat the oil in a large pot over...

Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.

Add the garam masala, turmeric, cayenne, and salt...

Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.

Add the potatoes, peas, and vegetable broth. Turn...

Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.

Add the coconut cream and stir to combine....

Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

These air fryer buffalo tofu bites are a delicious, simple, healthy vegan dinner. Gluten free + made with minimal ingredients. Ready in just 15 minutes! A great vegan recipe for beginners. #airfryer #veganrecipes #airfryerrecipes #veganairfryerrecipes #healthydinner

Air Fryer Buffalo Tofu Bites

tofu

hot sauce

tsp garlic

I pressed 1 package of extra firm tofu for 20 mins. You just need to wrap the tofu in paper towels or a dish towel, place on a plate, and lay something heavy on top.

Then cut into cubes and added to a large bowl.

Coated with 1/4 cup hot sauce and garlic.

Add oil to it if your air fryer calls for it.

Add tofu, air fry for 7 minutes, flip, air fry 7-8 more.

Add to a bowl and add another 1/4 cup hot sauce.

Served here with two amazing dipping sauces, Hope Foods Roasted Red Pepper dip and Siete Foods Vegan Nacho Cheese.

Got leftover mashed potatoes? Liven them up with a batch of these Vegan Air Fryer Mashed Potato Balls! Perfectly crispy on the outside with a pillowy potato filling on the inside, they&#x27;re easy to make and ready in just 10 minutes in the air fryer! These gluten-free air fried mashed potato balls make a great party appetizer or side dish.

Air Fryer Mashed Potato Balls

gluten-free, vegan bread crumbs bread

Parmesan Parmesan

parsley

tsp black pepper

tsp fine sea salt or kosher salt

aquafaba ((liquid from

leftover potatoes

olive oil oil

Combine bread crumbs, Parmesan, parsley, garlic powder, black pepper and salt on a plate. Add aquafaba to a bowl and place nutritional yeast on a plate. Set aside.

Remove the mashed potatoes from the refrigerator. Using a small cookie scoop, scoop out the potatoes into your hand and roll into the shape of a ball. Place on a plate and repeat until all of the potatoes are used up.

Roll each ball into the nutritional yeast, followed by the aquafaba and then the bread crumb mixture. Place on a plate and continue until all of the balls are coated.

If your brand of air fryer comes with an elevated crisper plate/tray, be sure to insert it into the basket. Lightly grease the crisper plate or bottom of the air fryer basket with a non-propellant olive or avocado oil spray.

Place the potato balls in a single layer in your air fryer basket. Lightly spray the tops of the potato balls with a non-propellant olive or avocado oil spray and air fry at 390° F for 10-15 minutes until the potato balls are golden brown but not burned, lightly shaking the basket 3-4 times during cooking. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579881591/q4ah48h5il3jqemjjirj.mp4

Got leftover mashed potatoes? Liven them up with a batch of these Vegan Air Fryer Mashed Potato Balls! Perfectly crispy on the outside with a pillowy potato filling on the inside, they're easy to make and ready in just 10 minutes in the air fryer! These gluten-free air fried mashed potato balls make a great party appetizer or side dish.

Vegan Air Fryer Mashed Potato Balls

Rajas poblanos con crema is made with roasted poblano peppers and onion sautéed with vegan cashew cream and corn. Use this recipe to make tacos, burritos, quesadillas, and more!

Vegan Rajas con Crema

lb poblano peppers (4-10, depending on size)

raw cashews, soaked for 2 hours in cold water and drained*

yellow onion, thinly sliced in half moons

tsp crushed red pepper

tsp Mexican oregano (substitute Mediterranean oregano)

corn (fresh, frozen,

Wash poblanos and rub with a little oil,...

Wash poblanos and rub with a little oil, about 1/2 teaspoon. Broil about 4-inches underneath top burner until the peppers are blackened, about 10 minutes but times may vary, flipping a couple of times to char evenly.

Place the roasted peppers in a large heat...

Place the roasted peppers in a large heat safe bowl and cover to let steam so skins loosen. Set aside until cool enough to handle, then peel the peppers and remove the stem and seeds. Slice the peppers into strips.

Prepare the cashew cream. Combine the cashews and...

Prepare the cashew cream. Combine the cashews and vegetable broth in a blender and blend until smooth, pausing to scrape down as necessary. Set aside.

Heat a teaspoon of oil in a large...

Heat a teaspoon of oil in a large skillet over medium and add the onions with a pinch of salt. Sauté about 5 minutes, or until the onions are softened and lightly browned.

Add the garlic and sauté about 30-60 seconds...

Add the garlic and sauté about 30-60 seconds before adding the sliced poblanos, salt, red pepper, and oregano. Let cook for 1-2 minutes.

Turn the heat down slightly to medium-low and...

Turn the heat down slightly to medium-low and pour in the cashew cream and stir in the corn. Let cook until the cashew cream thickens, about 2-4 minutes. Taste and adjust seasonings.

These vegan chickpea meatballs are a perfect comfort food! They&#x27;re super savory, flavorful, and so easy to make. Enjoy them with some tomato sauce or other favorite sauce, use for spaghetti and meatballs, or use them on pizza or in sandwiches! The possibilities are endless for this healthy and delicious meal!

Vegan Chickpea Meatballs

(305 grams) cooked brown rice or other grain, cold or room temperature

(100 grams) pecans

(28 grams) nutritional yeast

tomato paste

olive oil

basil

oregano

bread crumbs (can substitute gluten free), if needed

Preheat the oven to 375 ºF. Prepare a...

Preheat the oven to 375 ºF. Prepare a baking tray by lightly oiling.

In a food processor combine the cooked brown...

In a food processor combine the cooked brown rice, pecans, and garlic and pulse until finely ground.

Drain and rinse the chickpeas, and reserve about...

Drain and rinse the chickpeas, and reserve about 1/2 cup. Add the rest of the chickpeas to the food processor along with the nutritional yeast, tomato paste, olive oil, dried basil, oregano, salt, and black pepper. Process until ground into a thick mixture that holds together and keeps its shape when pressed into a meatball. Work in batches if needed.

Add the breadcrumbs if the mixture is soft...

Add the breadcrumbs if the mixture is soft and needs help holding together along with the rest of the chickpeas and pulse until they are coarsely chopped. Alternatively, if the mixture is too thick for your food processor, transfer the mixture to a mixing bowl and add the final 1/2 cup of chickpeas (slightly mashed) along with the bread crumbs and mix in by hand.

Shape the mixture into balls using about 2...

Shape the mixture into balls using about 2 tbsp per ball. A cookie scoop makes quick work of this! Press the mixture together as you roll to help the balls hold together. Place shaped vegan meatballs on the tray and spray or drizzle with oil.

Bake for 25-30 minutes at 375 ºF, flipping...

Bake for 25-30 minutes at 375 ºF, flipping halfway through for even baking. Let cool slightly before using, or make in advance and freeze or refrigerate until ready to eat.

https://mediavine-res.cloudinary.com/video/upload/uabdya5uosjmp9ujltgq.mp4

These vegan chickpea meatballs are so delicious and easy to make! You bake them so they're as healthy as they are delicious. Serve them with pasta, on pizza, in sandwiches, with tomato sauce, or my roasted red pepper cream sauce! The possibilities are endless!

Kaukswe is a Burmese dish with a delicious yellow curry served with rice noodles and an assortment of toppings to add to each serving. It&#x27;s easy to make, pantry friendly, and addictively delicious! The recipe is gluten free if all toppings chosen are gluten free.

Burmese Kaukswe

yellow onion, finely diced

red chiles pepper

chickpea flour (besan)

tsp coriander powder

tsp cumin

can full fat coconut milk

bamboo shoots, drained

lemon

rice

Crispy onions

Crispy fried noodles

peanuts

hot chiles (jalapeño, serrano, or thai chiles)

Heat the oil in a large pot over medium. Add the onion and sauté until soft, about 5 minutes. Add the garlic, ginger, and dried chiles and cook another 1 minute to mellow.

Add the tofu, chickpea flour, spices, and salt...

Add the tofu, chickpea flour, spices, and salt and stir to combine. Add the coconut milk and broth or water, followed by the bamboo shoots.

Top 14 gluten free vegan recipes from across the web

The most viewed gluten free vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Afghan Kidney Bean Curry (Lubya)

Easy Vegan Chili

BBQ Cauliflower Wings

Spicy and Crispy Oven Baked Tofu

Restaurant Style Aloo Matar

Air Fryer Buffalo Tofu Bites

Air Fryer Mashed Potato Balls

Vegan Rajas con Crema

Vegan Chickpea Meatballs

Burmese Kaukswe

Walnut Parsley Linguine

Vegan Classic Potato Salad

Vegan Bacon Pancakes (Oil-Free; GF ...

No-Bake Vegan Chocolate Pistachio P...

Top 14 gluten free vegan recipes from across the web

The most viewed gluten free vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Afghan Kidney Bean Curry (Lubya)

Easy Vegan Chili

BBQ Cauliflower Wings

Spicy and Crispy Oven Baked Tofu

Restaurant Style Aloo Matar

Air Fryer Buffalo Tofu Bites

Air Fryer Mashed Potato Balls

Vegan Rajas con Crema

Vegan Chickpea Meatballs

Burmese Kaukswe

Walnut Parsley Linguine

Vegan Classic Potato Salad

Vegan Bacon Pancakes (Oil-Free; GF ...

No-Bake Vegan Chocolate Pistachio P...

The most viewed gluten free vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine