Delicious Gluten-Free Vegan Recipes

Gluten-Free Vegan Pancakes

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp maple syrup
• 1 cup coconut milk
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

1. In a mixing bowl, combine the almond flour, gluten-free flour, baking powder, and salt.
2. Add the maple syrup, coconut milk, and vanilla extract, and stir until well combined.
3. In a non-stick skillet, heat the coconut oil over medium heat.
4. Scoop 1/4 cup of the pancake batter into the skillet and cook for 2-3 minutes on each side or until golden brown.
5. Serve with your favorite toppings, like fresh fruit or maple syrup.

• Calories: 240
• Protein: 6g
• Fat: 18g
• Carbohydrates: 16g
• Fiber: 3g

Gluten-Free Vegan Buddha Bowl

• 1 cup cooked quinoa or brown rice
• 1 cup roasted sweet potatoes
• 1 cup roasted chickpeas
• 1 cup steamed broccoli
• 1/2 avocado, sliced
• 1/4 cup tahini dressing

1. Cook the quinoa or brown rice according to the package instructions.
2. Roast the sweet potatoes and chickpeas in the oven at 400°F for 20-25 minutes or until tender.
3. Steam the broccoli until tender.
4. Assemble the bowl by placing the quinoa or rice at the bottom, followed by the sweet potatoes, chickpeas, broccoli, and avocado.
5. Drizzle with tahini dressing and enjoy!

• Calories: 450
• Protein: 14g
• Fat: 22g
• Carbohydrates: 53g
• Fiber: 12g

Gluten-Free Vegan Chocolate Chip Cookies

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the almond flour, gluten-free flour, baking soda, and salt.
3. Add the coconut oil, maple syrup, and vanilla extract, and stir until well combined.
4. Stir in the chocolate chips.
5. Scoop 1 tbsp of the cookie dough onto a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until golden brown.
7. Let cool for a few minutes before serving.

• Calories: 120
• Protein: 2g
• Fat: 9g
• Carbohydrates: 10g
• Fiber: 1g

Gluten-Free Vegan Stir-Fry

• 1 cup cooked brown rice
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 1 cup chopped bok choy
• 1 cup sliced tofu
• 1/4 cup tamari sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic

1. Cook the brown rice according to the package instructions.
2. Heat the sesame oil in a wok over medium-high heat.
3. Add the garlic and stir-fry for 30 seconds.
4. Add the mushrooms, bell peppers, and bok choy, and stir-fry for 2-3 minutes or until tender.
5. Add the tofu and tamari sauce, and stir-fry for another 2-3 minutes or until heated through.
6. Serve the stir-fry over the cooked brown rice.

• Calories: 350
• Protein: 16g
• Fat: 12g
• Carbohydrates: 47g
• Fiber: 7g

Gluten-Free Vegan Shepherd's Pie

• 2 cups cooked lentils
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 cups mashed sweet potatoes
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

1. Preheat the oven to 375°F.
2. Heat the olive oil in a skillet over medium heat.
3. Add the onions and garlic, and sauté for 2-3 minutes or until the onions are translucent.
4. Add the mushrooms and carrots, and sauté for another 2-3 minutes or until the vegetables are tender.
5. Add the cooked lentils, thyme, and rosemary, and stir until well combined.
6. Transfer the lentil mixture to a baking dish.
7. Spoon the mashed sweet potatoes over the lentil mixture.
8. Bake for 20-25 minutes or until the sweet potatoes are lightly browned.

• Calories: 300
• Protein: 12g
• Fat: 5g
• Carbohydrates: 50g
• Fiber: 13g

Gluten-Free Vegan Smoothie

• 1 cup frozen mixed berries
• 1 ripe banana
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1 tsp maple syrup (optional)

1. Add all the ingredients to a blender and blend until smooth.
2. Pour into a glass and enjoy!

• Calories: 300
• Protein: 8g
• Fat: 12g
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