Plant-based, gluten-free Recipes
On a brisk winter day there’s nothing like a warm bowl of creamy cauliflower leek and apple soup to comfort and nourish.
This creamy dressing is made with cashews, nutritional yeast, garlic, lemon, and a bit of dijon mustard, which makes regular lettuce taste remarkably like a traditional Caesar salad.
All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.
These are the most flavorful mashed potatoes I have ever eaten. Based on a recipe from Belgium for “stoemp,” the intense flavor comes from cooking up some onions and garlic first, then mashing them into the potatoes along with any other veggies you want to incorporate.
When I don’t know what to make for dinner, I usually throw together some kind of pasta dish, like this spaghetti with beans and greens.
This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.
A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.
Ooey, gooey, crunchy, and sweet. These caramelized walnuts are a delicious treat on their own or a fancy topping for any other dessert: cakes, ice cream, cookies, cupcakes.
Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham risotto?
Feijoada is like a Brazilian chili. We made it with white beans, tomatoes, peppers, vegan ground meat, and some lovely warming herbs and spices.
This is a magical Guatemalan stew. You will be wrapped in a warm embrace of potatoes, peppers, tomatoes, beans, plant-based meat, and rich stew spices.
Healthy comfort food at its best!
Grah is a rich, smoky stew filled with beans, veggies, and tender chunks of vegan meat or tofu. Healing comfort food at its best.
There’s nothing like a bowl of good old-fashioned comfort food: beans, pasta, veggies, and a delicious sauce – otherwise known as pasta e fagioli.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
A bright, fresh salad to wake you up and liven up the rest of your day. Za’atar is a beautiful Middle Eastern spice that’s a mix of sesame and green herbs. It gives a bit of a roasted pesto flavor.
Once I realized how easy it is to make vegan cheese, I stopped paying ridiculous prices to buy it at the store. To make tofu feta, you just put 6 ingredients in your food processor or blender, blend it up, and chill it. So simple!
In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
The ancient legend is that two brothers were arguing over something important (a wife, land, or riches), and one of them made this soup.
Chili, lime, and fresh herbs bring the party to refried beans, which you can use in burritos, tacos, or enjoy on their own with some rice and veggies.
Whenever beets are in season, I make this beets and greens salad. It uses the whole beet – roots and green leaves – so nothing is wasted.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.
The first thing I said when this soup touched my tongue was, “Wow, why haven’t I ever made this before?” It tastes like a loaded baked potato, but in a creamy velvety soup.
The first spoonful of red lentil dal goes into our mouths and immediately all the muscles in our face and shoulders relax. There’s a dreamy “wow that’s good” look spreading around the table.
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
What a beautiful Albanian comfort soup. Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.
Fasolada tastes like eating lunch in a Greek grandmother’s kitchen. It’s fresh, hearty, and you can taste the love.
If you’re looking for comfort food in Germany, you might come across cabbage rolls: a traditional dish of cabbage, (vegan) meat, rice, onions, and tomato.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.
This delicious dinner of loso na madesu (spiced beans), rice, and hamli (spicy sauteed greens) is a joyful, nourishing taste of life in DRC and Ethiopia.
Adasi lentil soup is a comforting dish that mixes in some potato, onion, and sage for a lovely fall or winter dinner. I like to have it with some stir-fried greens on the side.
The dish from the movie Luca is made up of linguine with homemade pesto, potatoes, and green beans. Here is our vegan version!
This is a quick and delicious side dish or a yummy snack on its own, inspired by an African recipe. It only takes three ingredients to deliver a party of flavor, plus salt and pepper if you like.
Tofu scramble is a super comforting, flexible, and nourishing meal that you can whip up in a few minutes at any time of day.