When I first started this blog I regularly shared all kinds of recipes. From the healthy to the not so healthy (think deep fried crab rangoon and funnel cakes).
In time though I started to push more for healthy eating, with organic, natural ingredients and minimal processed foods.
Now I find myself sharing recipes which are not only healthy but adhere to various eating restrictions and diets. While I am not on a strictly vegan or gluten free diet, over the years I have tried to transition to a more vegetable based diet and to minimize my intake of grains, red meat and dairy products.
And so to kick of this week I’m sharing 25 of My All Time Favorite Vegan and Gluten Free Recipes.
Each of these recipes I have made many times and simply love. So if you’re looking for more ideas when it comes to vegan or gluten free cooking look no further – I’ve got your first few dozen meals covered here.
Desserts and Snacks
Yes even a cheesecake can be turned vegan. The base is made using nuts and fried fruit instead of graham crackers and the cake itself is made with soaked macadamia nuts and almond milk. You might not even realize the cheesecake is completely cream cheese free when you taste it!
These dried fruit and nuts bars are completely natural and these is an endless combination of ingredients you could choose to play with. Skip the store bought granola bars and munch on these instead.
These quick snack wraps come together in minutes, and can be made gluten free with corn tortillas and gluten free granola. If you’ve got kids they’re bound to love these!
I find rice pilaf the ultimate way to make sure your rice comes out perfect every time. None of that mushy overcooked rice here. Toasting the rice along with the onions and almonds gives it a real nice crunch too.
Aside from the fact that baby bok choy might just be one of the most adorable vegetables out there it’s also delicious. Don’t overcook it, making sure it still has a bit of crunch and isn’t totally wilted. Perfect accompaniment to an Asian themed meal.
I’m a mashed potato girl all the way so was a bit skeptical about cauliflower mash but once I tried it I was hooked. Even for those of you who don’t like cauliflower you’re bound to love this dish. Less carbs and calories than standard mashed potatoes too.
A medley of mushrooms comes together for a nice side dish. The trick here is to cook each type of mushroom separately to really make the dish shine.
This makes such a great side dish or even snack. I like to eat this the way I would pop corn, just plopping one after another in my mouth. Cumin and coriander gives it a bit of an Indian/Asian flavor profile
I love potatoes, fries and chips in particular but know just how bad they are for you. These oven roasted potatoes will take care of that fry or chip craving with a healthier cooking method. Seriously addictive.
When fall comes around you’ll find me making these regularly. Parsnips, carrots, sweet potatoes, butternut squash are some of my favorite veggies to roast and these pair wonderfully with some fresh rosemary.
A creamy lentil curry with a bit of an Asian twist thanks so some red curry paste and coconut milk.
This creamy gratin is made with butternut squash, shallots and cashew cream. It is literally the creamiest and more delicious gratin I’ve ever had. Kind of like a lasagna but without the pasta sheets to distract you from the real filling.
A creamy and healthy pasta dish with a cauliflower based sauce. Top that with pan fried or roasted squash and some caramelized onions for an out of this world creamy vegan pasta.
My all time favorite quinoa recipe.
My go to veggie burger — these zucchini chickpea burgers should be on the menu now that the weather is warming up and summer is hopefully around the corner
This is the most pinned post on my blog and one of my all time favorite dishes I’ve ever created. A super healthy and filling salad made with chickpeas, avocados, vegan pesto, salad greens and scallions. Yum.
A slight adaptation of the avocado chickpea salad and then squeezed between two pieces of bread for an easy on the go lunch.
Crunchy, crispy fresh. Shredded brussels sprouts pair well with almonds, apples and a mustardy dressing.
These cucumber rolls with tofu, red peppers, carrots and avocado take a bit of patience and some mandolin skills to put together but are seriously worth it. Kind of like modern day sushi but low carb and grain free.
Creamy soups are my latest obsession. So good, and this one is definitely a winner (further proven by the fact that every time I talk to my mom she says she’s making a batch of this soup again)
Inspired by a recipe I saw at the Whole Foods deli counter but made from scratch. Super simple to put together with cooking required only for the mushrooms.
This is one of the most popular recipes on my blog and is awesome for hot summer days when you want something crispy and refreshing. No cooking required.
Dips & Spreads
It’s hard to find a store bought vegan pesto so why not make your own instead? You just need to throw a few ingredients into a food processor and let it do all the work. Freeze in ice cube trays to store longer.
While I love a standard basil pesto I decided adding in some sun-dried tomatoes wouldn’ t be a bad idea.