10 Best Vegan and Gluten-Free Recipes for Comfort and Flavor!

Cooking should feel like a warm hug, not a challenge. That’s why I love these vegan and gluten-free recipes—they’re simple, nourishing, and packed with flavor.

Whether you’re new to this lifestyle or just looking for fresh ideas, these dishes prove that healthy food can still be comforting and delicious.

When I first started experimenting with gluten-free and plant-based cooking, it felt overwhelming. But I realized that the best meals don’t need fancy ingredients—just creativity and love.

One of my favorites is a creamy sweet potato soup that reminds me of family dinners, or chewy oat cookies that taste just like my grandmother’s, but with a healthier twist.

If food restrictions have ever felt limiting, these recipes will change that. They’re here to inspire, comfort, and bring joy back to cooking—because good food should always feel like home. Let’s get started!

1. Black Bean Polenta Cakes with Pepper-Cilantro Salsa

Crispy on the outside, and creamy on the inside—these black bean polenta cakes are packed with bold, earthy flavors and topped with a bright, zesty pepper-cilantro salsa. The smoky richness of black beans pairs beautifully with the golden crust of pan-fried polenta, while the fresh salsa adds a punch of heat and acidity.

This dish is inspired by Latin American flavors and makes a fantastic appetizer or light dinner. Whether serving them warm or at room temperature, they’re irresistibly good. Bonus? They’re naturally gluten-free! Click below for the full recipe and make these tonight.

Servings: 2

Ingredients:

• 1½ cups dry polenta
• 1 teaspoon chili powder
• 1½ 15-oz. cans no-salt-added black beans, rinsed and drained (2¼ cups)
• 1 cup chopped fresh cilantro
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 3 medium red and/or yellow bell peppers, halved and seeded
• 2 medium fresh poblano chiles, halved and seeded
• 2 medium onions, thickly sliced
• 2 tablespoons lime juice
• Lime wedges

Instructions:

• Prepare the Polenta: Line a 13×9-inch pan with parchment. Boil 6 cups water, whisk in polenta and chili powder, then cook on medium-low for 25 minutes, stirring.
• Mix & Set: Remove from heat, stir in beans and ½ cup cilantro, season with salt and pepper. Spread in the pan, cool, then chill for 2 hours.
• Roast Vegetables: Preheat oven to 400°F. Place peppers, chiles, and onions on a lined baking sheet drizzle with lime juice, and roast for 20-25 minutes until tender.
• Chop & Mix: Peel and chop bell peppers, poblanos, and onions. Mix with the remaining ½ cup cilantro in a bowl.
• Cook Polenta: Cut chilled polenta into triangles. Heat in a nonstick skillet over medium for 6 minutes, flipping once, until browned.
• Assemble & Serve: Top polenta with roasted vegetables and serve with lime wedges.

2. Air-Fryer Taquitos with Cauliflower and Black Beans

Golden, crispy, and packed with smoky goodness, these air-fryer taquitos prove that plant-based comfort food can be downright irresistible. Roasted cauliflower and black beans create a satisfying, hearty filling, seasoned with cumin, smoked paprika, and a hint of lime.

Instead of deep-frying, we let the air fryer work its magic—so you get that perfect crunch without the extra oil. Dip them in guacamole, drizzle with hot sauce, or pile them high with toppings. These are the taquitos you’ll crave again and again.

Servings: 2

Ingredients:

• 1½ cups chopped fresh mushrooms
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 1 clove garlic, minced
• 1 15-ounce can black beans, rinsed and drained
• 2 tablespoons tomato paste
• 4½ teaspoons salt-free taco seasoning (see tip, recipe intro)
• 2 cups riced cauliflower
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• 10 5-inch corn tortillas
• 1¼ cups guacamole

Instructions:

• Preheat the air fryer to 320°F for 8 minutes.
• Cook filling: Sauté mushrooms, onion, bell pepper, and garlic in ¼ cup water over medium heat for 10 minutes. Add beans, tomato paste, and taco seasoning; cook for 5 more minutes. Stir in riced cauliflower, lemon juice, and salt.
• Warm tortillas as per package instructions and keep them covered in a towel.
• Assemble taquitos: Place filling in the center of a tortilla, roll tightly, and set aside covered. Repeat with the rest.
• Air-fry in batches for 5 to 7 minutes until crispy and golden.
• Serve warm with guacamole. Enjoy!

3. Vegan Shawarma with Roasted Cauliflower and Chickpeas

If you think shawarma needs meat, this recipe will change your mind. Spiced roasted cauliflower and chickpeas bring all the rich, aromatic flavors of Middle Eastern street food—wrapped in warm pita with a creamy tahini drizzle and plenty of fresh herbs.

The cauliflower gets deeply caramelized, soaking up the smoky cumin, coriander, and paprika blend, while the chickpeas add a satisfying crunch. It’s a quick, flavor-packed meal that’s naturally vegan and delicious.

Servings: 4

Ingredients:

• ¼ cup + 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 4 cloves garlic, minced
• 1½ teaspoons paprika (sweet or hot)
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon ground coriander
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 2-lb. head cauliflower, cut into florets (6 cups)
• 1 15-oz. can of no-salt-added chickpeas, rinsed, drained, and patted dry
• ¼ cup tahini
• ⅛ teaspoon cayenne pepper
• 2 cups hot cooked brown rice
• 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
• 2 medium bell peppers, any color, cut into bite-size strips
• ½ cup slivered red onion
• Fresh cilantro leaves
• Lemon wedges

Instructions:

• Preheat oven to 425°F and line a baking sheet with parchment paper.
• Mix ¼ cup lemon juice with spices, then toss in cauliflower and chickpeas. Spread on the baking sheet.
• Roast for 35 minutes, stirring once, until cauliflower is golden.
• Whisk tahini, remaining lemon juice, cayenne, and water until smooth.
• Serve over rice with cucumber, peppers, and onion. Drizzle with tahini sauce, sprinkle with cilantro, and add lemon wedges.

4. Budget-Friendly Shepherd’s Pie

Shepherd’s pie is the ultimate cozy, comforting meal—and this version proves you don’t need fancy ingredients to make it incredible. A hearty, savory filling made with lentils and mushrooms (or budget-friendly ground meat, if you prefer) simmers in a rich, flavorful sauce before getting topped with a buttery mashed potato crust.

It’s warm, filling, and perfect for chilly nights when you want something satisfying but simple. Whether you’re feeding a family or meal-prepping for the week, this dish is a keeper.

Servings: 4

Ingredients:

• 2 lb. Yukon gold potatoes are peeled and cut into large pieces
• 2 cups unsweetened, unflavored plant-based milk
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery
• 1 cup frozen corn
• 3 cloves garlic, minced
• 1½ teaspoon dried Italian seasoning, crushed
• ¼ cup certified gluten-free rolled oats
• 1 tablespoon white wine vinegar

Instructions:

• Preheat oven to 425°F. Steam potatoes for 20 minutes until tender, then mash with 1 cup milk, salt, and pepper. Set aside.
• In a skillet, cook vegetables with Italian seasoning and ¼ cup water over medium-low heat for 10 minutes.
• Blend oats into flour. Whisk with the remaining 1 cup milk in a small bowl.
• Stir the oat mixture and vinegar into the skillet. Cook until thickened, stirring occasionally.
• Transfer the vegetable mixture to a 2-quart baking dish. Spread mashed potatoes on top.
• Bake for 20 minutes until lightly browned. Let cool for 10 minutes before serving.

5. Hearty Purple Cabbage Soup

This isn’t your average cabbage soup. Packed with vibrant color and deep, earthy flavors, this hearty purple cabbage soup is as nourishing as it is beautiful. The cabbage slowly simmers with garlic, onions, and warming spices, creating a rich, comforting broth without feeling heavy.

A splash of vinegar at the end brings everything together with a perfect tangy finish. Serve it with crusty bread, and you’ve got a bowl of pure, soul-warming goodness.

Servings: 4

Ingredients:

• 2 Tbsp. olive oil
• 2 medium carrots, chopped (about 1 cup)
• 2–3 celery stalks, chopped (about 1 cup)
• 1 medium leek, rinsed well and sliced (about 1 ½ cups)
• 3 garlic cloves, minced
• 1 tsp. table salt, divided
• ½ tsp. black pepper, divided
• 1 medium (2 lbs.) red cabbage, core removed and cut into 1-inch pieces
• 1 medium Yukon gold potato, peeled and diced
• 6 cups vegetable broth
• 1–2 Tbsp. red wine vinegar, more as desired
• fresh parsley and dill, chopped, for serving
• Sour cream or plant-based yogurt, for serving

Instruction:

• In a large pot, cook onion, garlic, bay leaf, thyme, and ¼ cup water over medium heat for 10 minutes, stirring occasionally. Add water as needed to prevent sticking.
• Add broth, cabbage, and potato. Bring to a boil, then reduce heat.Cover and simmer for 20 minutes until the cabbage is tender.
• Remove bay leaf and thyme sprig.
• Stir in peas, vinegar, and parsley.Season with salt and pepper to taste. Serve warm!

6. Curried Tofu Summer Rolls

Fresh, light, and bursting with flavor, these curried tofu summer rolls are a refreshing twist on the classic Vietnamese favorite. Instead of the usual shrimp or pork, we’re rolling up crispy, golden tofu, marinated in a fragrant curry spice blend, along with crunchy veggies and fresh herbs.

Wrapped in delicate rice paper and served with a creamy coconut-peanut dipping sauce, they’re the perfect balance of spice, crunch, and cool, herby freshness. Make a batch for an easy lunch or a fun appetizer.

Servings: 4

Ingredients:

• 4 oz. dry brown rice Mai Fun noodles
• 1 tablespoon tomato paste
• 1½ teaspoons potato starch
• 1½ teaspoons curry powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 1 14-oz. package extra-firm tofu
• 16 brown rice paper wrappers
• 4 cups fresh baby spinach, stems removed
• 1 cup shredded carrots
• ¼ cup chopped fresh cilantro

Instructions:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Cook noodles as directed, drain, rinse with cold water, and snip into short pieces.
• Mix marinade ingredients with ½ cup water. Pat tofu dry, slice, and marinate for 30 minutes.
• Bake tofu on the prepared sheet for 20 minutes. Meanwhile, warm leftover marinade in a small saucepan.
• Set up an assembly station with rice paper, noodles, tofu, spinach, carrots, and cilantro.
• Soak rice paper in warm water for 20 seconds, then layer with spinach, noodles, carrots, tofu, and cilantro.
• Roll tightly, tuck in sides, and repeat. Cut rolls in half and serve with warm marinade as a dipping sauce.

7. Five-Ingredient Veggie Burger

A homemade veggie burger with only five ingredients? Yes, it’s possible—and it’s good. This plant-based patty is packed with protein and flavor, using pantry staples like black beans, oats, and spices to create a burger that’s firm, satisfying, and ready in minutes.

Whether you grill it, pan-fry it, or bake it, it holds up beautifully and pairs perfectly with all your favorite toppings. Serve it on a toasted bun with avocado, mustard, or a slather of homemade sauce.

Servings: 4

Ingredients:

PATTIES

• 2 cups no-salt-added canned black beans, drained and liquid reserved
• 1 medium onion, quartered
• ½ cup quick-cooking rolled oats (see gluten-free tip, recipe intro)
• 1 Tbsp. lime juice
• 2 tsp. chili powder (see gluten-free tip, recipe intro)
• Sea salt and freshly ground black pepper, to taste

TOPPINGS

• 4 100% whole grain hamburger buns, split and toasted (see gluten-free tip, recipe intro)
• 4 leaves leaf lettuce
• 1 tomato, sliced
• 2 red onion slices, separated
• Condiments of your choosing 

Instructions:

• In a food processor, pulse the first five ingredients until chunky, not pureed.
• Add a little reserved bean liquid if too dry; the mixture should be moist but not wet. Season with salt and pepper.
• With wet hands, shape into four 3½-inch patties. Chill for at least 20 minutes.
• Heat a nonstick skillet over medium-high heat. Cook patties for 8–10 minutes, flipping once, until lightly browned.
• Serve on buns with lettuce, tomato, onion, and your favorite condiments.

8. Curried Millet Sushi

Sushi Night just got a deliciously unexpected twist. Instead of rice, we’re using nutty, golden millet—a protein-rich grain that soaks up warm curry spices for a bold, fragrant bite. Wrapped in crisp nori and stuffed with crunchy veggies, creamy avocado, and a hint of pickled ginger, these rolls are bursting with texture and flavor.

Whether you dip them in soy sauce or a spicy sriracha-mayo, they’re an adventure for your taste buds.

Servings: 4

Ingredients:

• 1 cup millet
• 1½ teaspoons curry powder
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• ¼ cup brown rice vinegar
• 2 tablespoons pure maple syrup
• 1½ teaspoons arrowroot powder
• ¼ teaspoon sea salt (optional)
• 4 toasted nori sheets
• 1 medium red sweet pepper, cut into eighteen 4×¼-inch strips
• 1 cup coarsely shredded carrots
• 2 small avocados, thinly sliced
• 1 cup fresh spinach
• Low-sodium tamari or soy sauce (see note in intro)
• Wasabi paste

Instructions:

• In a saucepan, combine millet, curry powder, onion powder, garlic powder, and 2 cups water. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Remove from heat.
• In a small bowl, whisk vinegar, maple syrup, arrowroot powder, and salt (if using). Stir into warm millet, cover, and let stand for 10 minutes.
• Place a sushi mat on a cutting board and lay a nori sheet lengthwise. Press ⅔ cup millet onto nori, leaving a 1-inch border at the top and bottom.
• Arrange vegetable strips, avocado slices, and spinach over the millet. Roll tightly from the bottom, tucking in the veggies as you go. Seal the edge with water if needed.
• Dip a sharp knife in water and cut the roll into eight pieces.
• Repeat to make three more rolls. Serve with tamari and wasabi paste.

9. Broccoli-Crust Veggie Pizza

Who needs traditional pizza dough when you can have a crispy, cheesy, veggie-packed broccoli crust? This light-yet-satisfying pizza is loaded with flavor, starting with a golden-baked crust made from finely chopped broccoli, eggs, and cheese.

Topped with roasted vegetables, melty mozzarella, and a drizzle of garlic-infused olive oil, it’s a delicious way to sneak in more greens. Whether you’re gluten-free or just looking for a fun pizza alternative, this one’s a winner.

Servings: 4

Ingredients:

• 4 cups broccoli florets
• 1½ cups chickpea flour
• 2 tablespoons almond flour
• 4 teaspoons Italian seasoning
• 2 teaspoons regular or sodium-free baking powder
• 4 cloves garlic, minced
• ½ teaspoon ground turmeric
• 1 teaspoon sea salt (optional)
• ¼ teaspoon crushed red pepper (optional)
• 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 2 tablespoons lemon juice
• 2 cups 1-inch asparagus pieces
• 1 cup chopped red onion
• 1 cup chopped orange bell pepper
• 1 cup chopped tomato
• 1 medium avocado, halved, seeded, peeled, and chopped (optional)
• 10 to 12 fresh basil leaves, chopped

Instructions:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Pulse broccoli in a food processor until it reaches a ricelike texture.
• In a large bowl, mix the next eight ingredients. Add broccoli, milk, and lemon juice, then mix well.
• Spread the mixture onto the baking sheet into a ¼-inch thick rectangle. Top with asparagus, onion, bell pepper, and tomato.
• Bake for about 40 minutes until the top and edges are browned. Let cool completely.
• Slice and top with avocado and basil. Serve at room temperature or reheat.

10. Zesty White Bean Chili

There’s something about a bowl of Zesty White Bean Chili that just hits differently—especially when the weather starts to cool. This isn’t your average chili; it’s bright, bold, and packed with layers of flavor. Creamy white beans soak up the smoky heat of green chiles, while fresh lime juice and a hint of cumin bring everything to life.

A quick simmer lets the flavors meld into something seriously crave-worthy, and the best part? It all comes together in under an hour. Whether you’re meal-prepping or feeding a crowd, this chili is a game-changer.

Servings: 4

Ingredients:

Ingredients

• 3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
• 1 medium onion, cut into ¼-inch dice (2 cups)
• 3 celery stalks, cut into ½-inch dice (1½ cups)
• 2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
• 12 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 (15-ounce) cans diced tomatoes (3 cups)
• 2 tablespoons salt-free chili powder
• 2 tablespoons paprika
• 3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
• 1 cup fresh or frozen corn
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• ¼ cup finely chopped fresh cilantro, divided
• ⅓ teaspoon sea salt

Instructions:

• In a large pot over medium heat, cook bell peppers, onion, celery, carrots, garlic, cumin, and oregano for 20 minutes, stirring occasionally. Add water as needed to prevent sticking.
• Add tomatoes, chili powder, paprika, and 2 cups of water. Bring to a boil, then reduce heat.
• Cover and simmer for 10 minutes.
• Stir in beans, corn, vinegar, lemon juice, half of the cilantro, and salt.
• Cook for 10-15 minutes until vegetables are tender and chili thickens.
• Garnish with remaining cilantro and serve hot.