Sometimes being plant-based and gluten-free can be a struggle. So, here are ten recipes that are both gluten-free and plant-based from November! They taste as great as they look. We also highly recommend downloading the Food Monster App — with over 20,000 delicious recipes, it is the largest plant-based […]
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Sometimes being plant-based and gluten-free can be a struggle. So, here are ten recipes that are both gluten-free and plant-based from November! They taste as great as they look.
We also highly recommend downloading the Food Monster App — with over 20,000 delicious recipes, it is the largest plant-based recipe resource to help you get healthy! And, don’t forget to check out our Gluten-Free Plant-Based Recipe Archives!
1. Eggplant Hummus Wraps With Smoky Tomato Confit
These Eggplant Hummus Wraps With Smoky Tomato Confit by Viktoria Radichkova are loaded with creamy hummus, roasted smoky tomatoes, and chopped Kalamata olives. These wraps taste amazing and are the perfect meal or appetizer! The slight smokiness of the tomatoes and the light garlic flavor go so well with the juicy charred eggplant flesh; you won’t miss the dough.
2. Tortilla Soup with Jackfruit
Making a batch of this is a perfect excuse to stay in and save some money. You can make it as spicy as you want. After all, it’s your kitchen. This Tortilla Soup with Jackfruit by Kathy Hester is easy to make with pantry ingredients. If you don’t have a poblano, you can use green chilies. You could also substitute reconstituted soy curls, crumbled tempeh, tofu cubes or chickpeas for the jackfruit if you prefer. Reprinted with permission from Gluten-Free Vegan Cooking in Your Instant Pot by Kathy Hester, Page Street Publishing Co. 2020. Photo credit: Kathy Hester
3. Lentil, Rice and Bok Choy Soup
This Lentil, Rice and Bok Choy Soup by Julie Zimmer is made with brown lentils, brown basmati rice, carrots, celery and bok choy, this one-pot soup is a complete healthy meal in a bowl. One serving will give you all the plant protein and phytonutrients that you need.
4. Meatless Meatloaf
With all the traditional seasonings of the original, this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor, topped with a tomato maple glaze. This Meatless Meatloaf by Alison Corey is perfect as the main dish at your next dinner party, or easy enough to pull together for a weeknight meal.
5. Ful (Fava Bean Dip)
Source: Ful (Fava Bean Dip)
Ful is a staple dish in many regions in the Middle East. Each country has its own take on this beloved vegan bean dip. In Palestine, we serve ful with lots of fresh garlic, lemon juice and olive oil. You will find the olive oil dripping down your hands as you dip into ful. If you ask my dad, it is the only way to enjoy it. My favorite part of this Ful (Fava Bean Dip) by Heifa Odeh is the da’ah, which is a jalapeño salsa topping that truly takes this recipe to another level of deliciousness. Credit: Reprinted with permission from Dine in Palestine by Heifa Odeh. Page Street Publishing Co. 2022. Photo credit: Doaa Elkady.
6. Sauteed Mushrooms and Green Beans
This Sauteed Mushrooms and Green Beans by Serena Poon is made with delicious mushrooms and green beans and makes a perfect side dish for any occasion!
7. Lentil Chili Stew-Stuffed Burrito
This Lentil Chili Stew-Stuffed Burrito by Mireille Aikman contains kidney beans, lentil, lots of vegetables and a chia tortilla wrap. It is really good so let’s get started!
8. Rustic Vegan Frittata
Rustic Vegan Frittata with Broccoli, Shiitake Mushrooms and Sundried Tomatoes, Drizzled with Tangy Dressing. This Rustic Vegan Frittata by Lena Novak is a super easy eggless recipe, made with chickpea flour, that can be also made with other veggies of your choice.
9. Chocolaty Yogurt Parfait
This healthy Chocolaty Yogurt Parfait by Nele Liivlaid is a great afternoon pick-me-up snack that takes only one bowl and less than 5 minutes to make! Besides its simplicity, you’ll enjoy the perfect creaminess, and the fresh flavor will lift you up!
10. Garlic Butter Mushroom Scallops
Mushrooms are a must for me when it comes to a satisfying roast meal, and I’ve never quite been able to understand people that don’t like mushrooms at all. Panfrying mushrooms brings out their mouthwatering natural umami and with their smooth texture and wonderful bite, they’re basically the perfect addition to a flavorful roast meal. For this Garlic Butter Mushroom Scallops by Romy London, I’m using king oyster mushrooms. With their thick stems they’re ideal for slicing and scoring, and they wonderfully soak up the aromas of the garlic and thyme. Reprinted with permission from The Ultimate Guide to Vegan Roasts by Romy London, Page Street Publishing Co. 2022. Photo credit: Romina Callwtiz
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