Eating a diet that’s both gluten-free and vegan can seem daunting at first, but it’s easier than you might think. To showcase some of the exciting possibilities, here’s a collection of our favorite gluten-free vegan recipes to make for lunch and dinner, including pizza, pasta, savory pies, and wraps. For a trove of more than 1,000 gluten-free vegan recipes (with new ones introduced each week), check out Forks Meal Planner. The weekly meal-planning tool from Forks Over Knives is customizable for food allergies and intolerances to gluten, nuts, and soy.
Finding an oil-free, vegan, gluten-free cracker in the store is a challenge (to put it mildly). And if you are lucky enough to find one, they tend to be pricey. Good news: You can make your own! These delicious, “cheesy” crackers use a handful of pantry seasonings for a subtle cheese-like flavor. Note: Make sure you use certified gluten-free oats and brown rice flour.
Thanks to the increased availability of tasty gluten-free pastas, it’s easy to adapt your favorite plant-based pasta recipes to be gluten-free. This mac and cheese is family-friendly and ready in 30 minutes. It gets a rich cheesy flavor from nutritional yeast, onion, and garlic. As for which pasta to use, the soft texture and mild flavor of rice, corn, or quinoa pasta work well in this recipe.
Light and fluffy with a pleasantly mild flavor, these savory pancakes are great when you feel like a change from your regular dinnertime fare. Note: Make sure to purchase certified gluten-free oat flour, as many oat products are milled on the same line as gluten-containing items and can put you at risk for cross-contamination.
Pro tip: Many plant-based soups are naturally gluten-free! This seriously delicious gluten-free corn chowder uses frozen corn as its base. Almond flour and potato thicken it up and add creaminess, and fresh parsley and thyme round out the flavors perfectly.
This recipe takes a bit of prep but is so worth it! Mashed potato is the star of the rustic pie crust. If you’re feeling creative, you can experiment with the filling, adding your favorite veggies and beans. Be sure to use certified gluten-free oat flour; as mentioned above, cross-contamination can be an issue when it comes to gluten and oats.
Grain bowls are a mainstay of my vegan and gluten-free lunchtime routine. In this tasty bowl, quick-pickled cabbage and a creamy homemade miso-ginger dressing add tons of flavor to brown rice, edamame, and good ol’ stir-fry veggies.
Rice paper wrappers will change your life! Try them out in these tasty zucchini-noodle rolls, then have fun making your own rice paper–wrapped creations with your favorite salad ingredients, leftovers, or whatever else you’re craving.
Cooking quinoa with cumin and turmeric gives it an earthy flavor and golden hue. With cucumber, roasted bell pepper, tomato, lemon, and basil, this simple salad makes for a refreshing main dish or side.
Cold weather getting you down? Cozy up to this scrumptious brown lentil stew. Half the lentils are pureed to thicken the sauce and add a rich depth of flavor. Serve as is or over your favorite gluten-free whole grains.
Mushrooms bring meaty flavor to these gluten-free vegan meatballs, while white beans and brown rice add heft. Flaxseed meal and oat flour hold it all together. (Note: Make sure you use gluten-free oat flour.) Top with cashew crumble, drizzle with some marinara, and watch them be devoured.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.