318 wheat free recipes

Hearty lentils and brown rice bind with whole wheat breadcrumbs into a satisfying plant-based loaf that slices clean. Packed with protein and fiber for healthy weeknight dinners.

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Individual cheese and mushroom souffles with Swiss cheese, sherry, and whole wheat flour. Puffy, golden, and impressive enough for a dinner party starter.

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.

Very different sandwich, we use tofu, lettuce and tomato, so healthy and savory, if you have got tired of meat, try this vegetarian sandwich, big hit.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.