When you hear “grain-free” and “vegan,” do you think “boring and restrictive”? When you hear about what you can’t eat, it can seem that way. A grain-free diet excludes wheat, barley, rice, spelt, and corn as well as ancient grains like millet, quinoa, and more. Because of this, a grain-free diet excludes most commercial pastas, breads, and many desserts because they’re typically made from grain-based flours.
But we can make pasta from lentils and vegetables, bread from chickpea flour, and baked desserts can be made from chickpea flour and almond flour. Or we can make them raw and replace the crusts with nuts and dates!
Eating a grain-free and vegan diet might seem scary, but we’re here to show you that it’s not! Grains will be an afterthought after you try these 20 recipes.
Eating a grain-free diet doesn’t mean that noodles are out of the picture! This recipe for Coconut Curry Sweet Potato Noodles is made with creamy coconut milk and is loaded with veggies for a quick, easy, and healthy dinner. Considering the noodles are spiralized sweet potatoes, this dish is actually very light and energizing. Top it off with a dollop of the homemade zesty mango salsa.
Grain-free cookies made using only five ingredients? Where do we sign up? These Flourless Almond Butter Cookies are as easy to make as they are delicious. All it takes is brown sugar, ground flaxseeds, water, almond butter, and a dash of salt to make these soft, buttery cookies that were made to be enjoyed with a tall glass of non-dairy milk.
If you need a hearty grain-free breakfast dish in your life, then look no further. Try this Fried Cauliflower Rice With Scrambled Tofu. Packed with spring veggies and scrambled tofu, this version of fried rice is made grain-free by substituting rice with cauliflower rice. This hearty breakfast is packed with flavor without the heaviness of rice, but thanks to the tofu scramble, it’ll fill you up. Top this with a drizzle of Sriracha just before serving, if spicy food is your style.
You’d never guess that these No-Bake Chocolate-Coated Red Velvet Cake Pops are grain-free! They’re like little bites of decadence. Medjool dates are blended with almond and coconut flour to create rich little bites of red velvet cake. The chocolate coating is entirely optional, but it takes everything to the next level.
These grain-free Paleo Beet Tortillas are bright from grated beets, with a slightly sweet and earthy flavor. Fresh thyme gives them a subtle taste and aroma that’s totally appealing to everybody. Serve with anything you like, from eating it as a side with curry or using it to make your burritos.
Made with fresh produce, herbs, sunflower seeds, and hazelnuts, these Parsnip and Thyme Grain-Free Crackers are so delicious and satisfying. They’re great on their own, but even better when paired with your favorite dip or a cashew cheese spread. Simple enough to make, you will have some great healthy nutritious snacks ready in no time.
This beautiful and simple Pasta Mushroom Stir-Fry is made from White Button mushrooms tossed in warm oil flavored with fresh parsley leaves and cooked in red wine vinegar. The mushrooms are folded in gluten-free and grain-free lentil pasta and seasoned with salt and pepper. This takes only 10 minutes to prep and 10 minutes to cook, making it a quick dinner or lunch.
Raw dessert made easy! The crust of these Raw Mango Cupcakes is a mix of almonds, sunflower seeds, and Medjool dates. The divinely creamy mango filling is a mix of mango, fresh turmeric, fresh ginger, lime, and creamed coconut. If your mango is very sweet you can omit the maple syrup if you like as it’ll be sweet enough.
This delicious, Raw Mushroom Lasagna is made with mushroom meat, golden zucchini cheese, garlic herb tomato sauce, and eggplant/zucchini “noodle” layers. Don’t be warded off by the fact that there are four layers! This is a fairly simple recipe since once everything is prepped, you just have to assemble the layers and pop it in the oven or dehydrator.
These Squash Ravioli With Kale Pesto and Pine Nuts are homemade ravioli made easy. Not only that, the ravioli shells are made from a blend of almond flour and cassava flour, making them grain-free and gluten-free! They’re stuffed with a roasted acorn squash filling that could easily be substituted for the more readily available sweet potato and topped with a simple kale pesto and a sprinkle of toasted pine nuts.
This beautiful and easy savory Asparagus Tart to make for brunch or any other special occasion. It will look like you spent hours working away over making the crust, but in reality, it only takes a few minutes – that’s the beauty of press-in crusts! Feel free to fill the tart with whatever seasonal and local veggies you have on hand.
Cauliflower: what can’t it do? The coolest cruciferous vegetable of the moment can be made into delicacies like pizza crust, buffalo “wings,” and in this Cauliflower Fried Rice With Mushrooms and Spinach! This veggie-full side dish is a unique alternative to plain old cooked grains, and would be a perfect accompaniment to tempeh, tofu, or another plant-based protein of your choice.
13. Chickpea Flatbread
This Chickpea Flatbread is slightly dense but has that great crumbly crunchy texture that I love. We’ve had it with cabbage rolls, spaghetti, and stews. Since it’s incredibly easy to change the seasoning in this, the sky is the limit. This one is a garlic-parsley version that goes great with pasta.
If eating healthier is one of your goals, then you’re in luck today. Nothing screams healthier than this Creamy Ginger Coconut Kale Zucchini Spaghetti! It’s made of immune-boosting superfoods, such as ginger, coconut, kale, and garlic. It’s thickened with raw cashews and seasoned simply with salt, pepper, and red pepper flakes.
You’d think that a vegan version of this classic British dish would be quite difficult to create as it has quite a strong flavor and is very creamy with a thick sauce, however, it was actually really simple! This Fish Pie With Tofu and Oyster Mushrooms has a thick and creamy gravy and a layer of thick cheesy mash on top.
This Flourless Dark Chocolate Cake is the ultimate in rich, chocolate flavor. Feel free to use a lighter percentage of chocolate, but the dark chocolate really makes this dessert ultra-fudgey and intense. Either way, it’s a chocolate lover’s dream!
Having a roll on the side of a cup of coffee or tea on a lazy weekend morning is unbeatable, especially when the roll is fresh and full of natural ingredients, like this Poppy Seed Roll. The bread portion is made with just almond flour, flax, and dates, making it grain-free and gluten-free, so munch away!
These Raw Chocolate Walnut Brownies are really easy to make. As long as you have a food processor you’re all set to go. You can easily leave out the chocolate topping if you wish, but trust me, it adds another layer of goodness that makes you so thankful cacao is healthy and that you can eat this brownie without ANY guilt.
This Raw Lemon Lime Cheesecake is rich and decadent, yet refreshing at the same time! The tart lemon and lime flavors cut through the richness of the cashews and coconut. This is definitely a dessert to show off to all your friends!
These raw Sun-Dried Tomato and Zucchini Tarts capture all the best flavors of summer, yet require no roasting and also remain gluten-free and grain-free. They hold just the right amount of crust to veggies ratio, and, served with a side salad, make for a nourishing, but sufficiently light, lunch or dinner. The crust is made from blended pistachios, pumpkin seeds, nutritional yeast, sun-dried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous amount of chopped basil and minced garlic. Simple, but oh-so-good.
Boring and restrictive? As if!
Lead image source: Raw Mango Cupcakes