318 wheat free recipes

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan soy and sesame tofu burgers bound with grated potato, whole-wheat flour, and nutritional yeast. Savory plant-based patties baked or pan-fried with sesame seeds and a soy backbone.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Tofu veggie burgers with rolled oats, wheat germ, soy sauce, and Italian herbs. A simple meatless burger patty that holds together and bakes on a sheet pan.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

An easy recipe that creates scrumptious cookies just in time for Christmas.

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Peanut burgers: pan-fried vegetarian nut burgers with roasted peanuts, cashews, herbes de Provence, and yeast extract for deep savory flavor. A meat-free burger with genuine character.

Vegan leek and kasha pie: Eastern European-inspired casserole with toasted buckwheat groats, sauteed leeks, and a tofu-bechamel topping crisped under bread crumbs.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.