19 Gluten-Free Vegetarian Recipes for Every Meal

Are you tired of the same old boring meals? Look no further! We have 19 delicious gluten-free vegetarian recipes that are perfect for every meal, from breakfast to dinner, and are super easy to make.

You can try yummy gluten-free veggie burgers, tasty quinoa dishes, and warm comforting soups. These recipes are not only tasty but also good for you, and you can make them with simple ingredients. You can explore all these options and find your new favorite dish!

1. Breakfast Burrito Bonanza

A delicious breakfast burrito filled with scrambled eggs and vegetables, all wrapped in a gluten-free tortilla.

Ingredients

• 2 gluten-free tortillas
• 4 eggs
• 1/2 cup black beans, cooked
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/4 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together, then set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced bell peppers and onions to the skillet and cook until they are tender.
4. Add the black beans to the skillet and stir to combine with the vegetables.
5. Pour the whisked eggs over the vegetables and beans in the skillet.
6. Scramble the eggs together with the vegetables and beans until the eggs are cooked through.
7. Warm the gluten-free tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Spoon the egg and vegetable mixture onto the center of each tortilla.
9. Sprinkle shredded cheese over the top of the egg mixture.
10. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll the burrito up tightly.

2. Quinoa Stuffed Bell Peppers

Colorful bell peppers filled with quinoa and vegetables.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup corn
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions.
4. Heat olive oil in a pan and sauté onion and garlic until softened.
5. Add black beans, corn, and cumin to the pan and stir to combine.
6. Stuff each bell pepper with the quinoa mixture and top with the vegetable mixture.
7. Place stuffed bell peppers in a baking dish and bake for 25-30 minutes.
8. Season with salt and pepper to taste.

3. Gluten-Free Veggie Burgers

Delicious and healthy veggie burgers made with gluten-free ingredients.

Ingredients

• 1 cup black beans, cooked
• 1/2 cup gluten-free oats
• 1/4 cup finely chopped onion
• 1 minced garlic clove
• 1/4 cup grated carrot
• 1/4 cup grated zucchini
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Preheat a non-stick skillet or grill over medium heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add the gluten-free oats, chopped onion, minced garlic, grated carrot, grated zucchini, olive oil, cumin, salt, and pepper to the bowl with the mashed black beans.
4. Mix all the ingredients together until well combined.
5. Divide the mixture into 4 equal parts and shape each part into a round patty.
6. Place the patties in the preheated skillet or grill and cook for 4-5 minutes per side, until golden brown and crispy.
7. Serve the veggie burgers hot on a gluten-free bun with your favorite toppings.

4. Roasted Vegetable Soup

Roasted vegetable soup is a hearty and comforting dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 potatoes, chopped
• 1 large red bell pepper, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped onion, garlic, carrots, potatoes, and red bell pepper with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 30 minutes, or until tender.
4. In a large pot, combine the roasted vegetables, vegetable broth, diced tomatoes, and dried thyme.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
7. Serve the soup hot, garnished with fresh herbs if desired.

5. Lentil and Mushroom Curry

Hearty lentil and mushroom curry made with red lentils and a blend of Indian spices.

Ingredients

• 1 cup red lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 8 oz mushrooms
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onion and mince the garlic.
3. Heat oil in a large pan and sauté the onion and garlic until softened.
4. Add the mushrooms and cook until they release their moisture and start browning.
5. Add the curry powder, cumin, and turmeric, and cook for 1 minute.
6. Add the soaked lentils and 2 cups of water to the pan.
7. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
8. Season with salt and pepper to taste.
9. Serve hot over rice or with naan bread.

6. Spinach and Feta Stuffed Portobellos

Savory spinach and feta fill meaty portobello mushrooms.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and gills.
3. In a bowl, mix together spinach, feta cheese, and garlic.
4. Stuff each mushroom cap with the spinach mixture.
5. Drizzle olive oil over the mushrooms and season with salt and pepper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
7. Serve hot and enjoy.

7. Chickpea and Avocado Salad

Fresh and healthy chickpea salad with creamy avocado.

Ingredients

• 1 can chickpeas
• 1 ripe avocado
• 1/2 red onion
• 1/4 cup fresh parsley
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Drain and rinse the chickpeas, then place them in a large bowl.
2. Cut the avocado into small pieces and add to the bowl with chickpeas.
3. Finely chop the red onion and add it to the bowl.
4. Chop the parsley and add it to the bowl.
5. Squeeze the lemon juice over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

8. Grilled Vegetable Skewers

Grilled Vegetable Skewers are a colorful and healthy vegetarian dish perfect for outdoor gatherings.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1 cup onions
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Thread cherry tomatoes, mushrooms, bell peppers, and onions onto skewers.
3. In a small bowl, mix together olive oil, garlic, salt, and pepper.
4. Brush the mixture onto the vegetables.
5. Grill the skewers for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

9. Vegetable and Bean Chili

Hearty vegetable hiand bean cli made with a variety of colorful vegetables and beans.

Ingredients

• 1 large onion
• 3 cloves of garlic
• 2 large bell peppers
• 2 cans of diced tomatoes
• 1 can of kidney beans
• 1 can of black beans
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste

Instructions

1. Chop the onion and garlic and sauté in olive oil until softened.
2. Add the bell peppers and cook until they start to soften.
3. Add the cumin and chili powder and cook for 1 minute.
4. Add the diced tomatoes, kidney beans, and black beans.
5. Bring the mixture to a simmer and let cook for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs or scallions if desired.

10. Zucchini Noodle Stir Fry

Quick and easy zucchini noodle stir fry with gluten-free sauce.

Ingredients

• 1 medium zucchini
• 1/2 cup gluten-free stir fry sauce
• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup mixed vegetables
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini into noodle-like strands.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic and cook until softened.
4. Add the mixed vegetables and cook until tender.
5. Add the zucchini noodles and cook for 2-3 minutes.
6. Pour in the gluten-free stir fry sauce and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

11. Stuffed Acorn Squash

Roasted acorn squash filled with quinoa, black beans, and vegetables.

Ingredients

• 2 acorn squash
• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half and remove seeds.
3. Place the squash on a baking sheet and roast for 30 minutes.
4. In a medium pot, bring quinoa and water to a boil, then reduce heat and cover.
5. In a large skillet, sauté the onion, garlic, and red bell pepper in olive oil.
6. Add the black beans to the skillet and stir to combine.
7. Once the quinoa is cooked, fluff with a fork and add to the skillet.
8. Stuff each squash half with the quinoa mixture and season with salt and pepper.
9. Return the stuffed squash to the oven and bake for an additional 20-25 minutes.
10. Serve warm and enjoy.

12. Black Bean and Sweet Potato Tacos

Flavorful tacos filled with black beans and sweet potatoes.

Ingredients

• 1 can black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1/2 red onion, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 6 corn tortillas
• Vegetable oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
3. In a large skillet, heat a couple of tablespoons of vegetable oil over medium heat.
4. Add the diced red onion and cook for 3-4 minutes, or until softened.
5. Add the black beans, cumin, and chili powder to the skillet and stir to combine.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the black bean mixture onto a tortilla, followed by a few pieces of roasted sweet potato.
8. Top with cilantro, a squeeze of lime juice, and salt and pepper to taste.
9. Serve immediately and enjoy!

13. Eggplant Parmesan Casserole

Gluten-free eggplant parmesan casserole, a Italian-inspired vegetarian dish.

Ingredients

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 cup gluten-free all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup gluten-free breadcrumbs
• 1 cup grated vegetarian mozzarella cheese
• 1/2 cup grated vegetarian parmesan cheese
• 1 cup marinara sauce
• 1/4 cup olive oil
• Fresh basil leaves, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the eggplant slices by brushing them with olive oil and seasoning with salt and pepper.
3. In a shallow dish, mix together the gluten-free flour, breadcrumbs, and a pinch of salt and pepper.
4. Dip each eggplant slice into the flour mixture, coating both sides evenly.
5. In a large skillet, fry the eggplant slices over medium heat until golden brown on both sides.
6. In a separate saucepan, heat the marinara sauce over low heat.
7. In a 9x13-inch baking dish, spread a layer of marinara sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle with half of the mozzarella and parmesan cheese.
10. Repeat the layers, starting with the marinara sauce, then the eggplant, and finally the remaining cheese.
11. Bake the casserole in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and sprinkle with chopped basil leaves.
13. Let it rest for a few minutes before serving.

14. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto, a perfect gluten-free vegetarian dish.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Place the squash on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
4. In a large skillet, sauté the diced onion and minced garlic until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until the liquid is almost completely absorbed.
7. Warm the vegetable broth in a separate pot.
8. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed, repeating this process until all broth is used.
9. Stir in the roasted butternut squash, chopped sage leaves, and grated Parmesan cheese.
10. Season with salt and pepper to taste, then serve.

15. Cauliflower Fried Rice

Cauliflower Fried Rice is a vegetarian and gluten-free alternative to traditional fried rice.

Ingredients

• 1 head of cauliflower
• 2 tablespoons of vegetable oil
• 1 small onion
• 2 cloves of garlic
• 1 cup of mixed vegetables
• 2 teaspoons of soy sauce
• Salt and pepper to taste

Instructions

1. Rinse the cauliflower and remove the leaves and stem, then cut it into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat the oil in a large skillet or wok over medium-high heat.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the mixed vegetables and cooked cauliflower "rice" to the skillet.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes, stirrng constanitly, until the vegetables are tender.
8. Serve hot and enjoy.

16. Grilled Tofu and Vegetable Kabobs

Colorful kabobs featuring marinated tofu and vegetables, perfect for a gluten-free vegetarian meal.

Ingredients

• 1 block of firm tofu
• 1/2 cup of gluten-free soy sauce
• 1/4 cup of olive oil
• 2 cloves of garlic, minced
• 1 cup of mixed vegetables (bell peppers, zucchini, onions, mushrooms)
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the tofu into 1-inch cubes and place in a bowl.
3. In a small bowl, whisk together soy sauce, olive oil, garlic, and oregano.
4. Pour the marinade over the tofu and let it sit for at least 30 minutes.
5. Thread the marinated tofu and mixed vegetables onto skewers.
6. Season with salt and pepper to taste.
7. Grill the kabobs for 10-12 minutes, turning occasionally, until the tofu is golden brown and the vegetables are tender.
8. Serve hot and enjoy!

17. Spicy Pumpkin and Lentil Soup

Spicy Pumpkin and Lentil Soup is a flavorful and nutritious vegetarian dish.

Ingredients

• 1 medium pumpkin
• 1 cup red or brown lentils
• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Peel, de-seed, and chop the pumpkin into small cubes.
2. Rinse the lentils and soak them in water for 30 minutes.
3. Chop the onions, garlic, and ginger, and sauté them in a pot until softened.
4. Add the cumin, curry powder, turmeric, and cayenne pepper, and cook for 1 minute.
5. Add the pumpkin, lentils, diced tomatoes, and vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
7. Season the soup with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot.

18. Quinoa and Black Bean Bowl

A nutritious and flavorful bowl filled with quinoa and black beans.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: avocado, salsa, and shredded cheese for topping

Instructions

1. Rinse the quinoa in a fine mesh strainer and cook according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the diced red bell pepper and cook for an additional 2 minutes.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Stir in the cumin and cook for 1 minute.
7. Add the black beans to the skillet and cook until heated through.
8. To assemble the bowls, divide the cooked quinoa between two bowls and top with the black bean mixture.
9. Season with salt and pepper to taste.
10. Optional: top with avocado, salsa, and shredded cheese.

19. Gluten-Free Vegetable Lasagna

Gluten-free vegetable lasagna is a layered pasta dish made with gluten-free lasagna noodles.

Ingredients

• 8-10 gluten-free lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 cup frozen spinach, thawed and drained
• 1 cup sliced mushrooms
• 1 cup diced bell peppers
• 1 cup sliced zucchini
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free lasagna noodles according to package instructions.
3. In a medium bowl, combine ricotta cheese, spinach, garlic, basil, oregano, salt, and pepper.
4. In a large skillet, sauté the mushrooms, bell peppers, zucchini, and onion until tender.
5. Spread a layer of marinara sauce in the bottom of a 9x13-inch baking dish.
6. Arrange 4 cooked lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture over the noodles.
8. Top with half of the sautéed vegetables and half of the shredded mozzarella cheese.
9. Repeat the layers, starting with the noodles, then the marinara sauce, the remaining ricotta cheese mixture, the remaining sautéed vegetables, and finally the remaining mozzarella cheese.
10. Top with grated parmesan cheese.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna rest for 10-15 minutes before slicing and serving.

Conclusion

You've got a treasure trove of gluten-free vegetarian recipes at your fingertips, a rainbow of options to paint your plate with. From breakfast to dinner, these dishes are a melting pot of flavors and nutrients, offering a healthy and delicious path to follow, with something for every taste and preference.