Sometimes being plant-based and gluten-free can be a struggle. So, here are ten recipes that are both gluten-free and plant-based from March! They’re colorful and delicious, so give them a try!
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Gluten-Free Archives!
1. 15-Minute Zucchini, Pea, and Watercress Minestrone
This is a traditional minestrone soup with a seasonal twist. Spring pea and zucchini offer a fresher flavor to this soup. Although it’s a light meal, it will satisfy all the family. This Zucchini, Pea, and Watercress Minestrone recipe from 15 Minute Vegan: Fast, Modern Vegan Cooking calls for small strands of broken spaghetti in this dish because you likely have a box on hand, but feel free to experiment with other small pasta varieties! Keep this soup chunky and serve it with wedges of crusty bread.
2. Easy Tempeh Oat Meatballs
Source: Easy Tempeh Oat Meatballs
If you’re looking for a great, simple, plant-based protein-packed staple to incorporate in your meals – this is the PERFECT recipe. These Easy Tempeh Oat Meatballs by Hailee Repko are easy to make, loaded with flavor, can be easily added to a variety of recipes, and are great for the meal prep crowd. They also pair perfectly with any sauce, so you can throw together classic spaghetti and meatballs, make a sandwich, or pair them with a sticky-sweet Asian glaze.
3. Toasted Quinoa Cereal With Pistachios and Figs
Crunchy, toasty, and oh-so-packed with protein, this perfectly spiced bowl of quinoa makes a great topper for coconut yogurt, fruit smoothies, or pair this Toasted Quinoa Cereal With Pistachios and Figs by Amy Height with non-dairy milk and eat it as a cereal!
4. Peanut Butter Chocolate Bars
Source: Peanut Butter Chocolate Bars
This Peanut Butter Chocolate Bars by Robin Runner is a fun, and super easy, recipe that kids and easily prepare. It’s also a lovely cool treat as you store in the freezer or fridge. Sweet, salty, chocolatey perfection. These are wonderful for parties, BBQ’s, a foodie treat for a friend –whatever or whenever you need a treat. They store nicely in an airtight container for weeks on end (esp. in the freezer).
5. Gluten-Free Quinoa Pasta Salad
Source: Gluten-Free Quinoa Pasta Salad
This Gluten-Free Quinoa Pasta Salad by Wendy Irene is a healthy pasta salad recipe that is perfect to make ahead and keep in the fridge for when you need something hearty to satisfy you, and keep you on track with nourishing your body in a positive way. The quinoa pasta salad is a no-fuss recipe with an intentional short list of ingredients, many of which are common pantry items. It takes little effort to make and can be done in a short amount of time.
6. Buckwheat and Avocado Tabbouleh
Source: Buckwheat and Avocado Tabbouleh
This Buckwheat and Avocado Tabbouleh by Rita Marie is tabbouleh taken to the next level. Traditional tabbouleh has bulgur, tomatoes, onions, tons of parsley, mint, and a little bit of lettuce if you feel so inclined to get your greens in. This recipe kind of branches off by adding avocados, cucumber, chia, and flax, and substitutes buckwheat for bulgur. This recipe is reminiscent to tabbouleh only in the sense that it has all the delicious flavors of the original with even more healthy greens.
7. Chickpea Turnip Meatballs
Source: Chickpea Turnip Meatballs
These gluten-free Chickpea Turnip Meatballs by Ashley Madden put the boring ol’ turnip to good use! They are high in fiber, low in calories, and a good source of protein. Not to mention, they are loaded with flavor! Not only are they packed with garlic, cumin, and coriander, they’re served in a delicious herbed tomato sauce. Yum!
8. Cheesy Broccoli Tots With Ranch Dipping Sauce
Think you need potatoes to make perfect tots? These Cheesy Broccoli Tots With Ranch Dipping Sauce by Shea Cope are made by combining black-eyed peas and broccoli, plus nutritional yeast to give it that cheesy flavor. They’re baked, not fried, but they turn out with that perfect texture — crisp on the outside, light and fluffy on the inside. Served with cashew ranch dip, these tots are perfect for any occasion.
9. Chocolate Chip Cookie Dough Cake Pops
Simple grain-free, egg-free, and vegan cookie dough made is dipped in dairy-free chocolate to make these delicious cake pops. The dough is made from a blend of almond and tapioca flour, making it paleo-friendly as well. Don’t wait for a special occasion to make these Chocolate Chip Cookie Dough Cake Pops by Kat Condon!
10. Slow Cooker Mung Bean Soup
Source: Slow Cooker Mung Bean Soup
Looking for more gluten-free goodness? Check out Our Top 10 Gluten-Free Plant-Based Recipes From February 2020!
Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health and more! Dairy consumption also has been linked many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
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