Browse 19 recipes collected around gluten free.
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◷ 40 mineasy
A simple and flavorful honey-garlic glazed salmon served alongside roasted spring vegetables like asparagus and baby carrots, highlighting seasonal produce and classic cooking techniques.
Oct 17
◷ 40 minmedium
A vibrant and refreshing spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa and a zesty lemon herb dressing. Grilled tempeh adds a smoky, protein-rich element, making this dish perfect for a healthy lunch or light dinner. This vegan recipe highlights a grilling cooking method and celebrates the freshness of spring produce.
Oct 17
◷ 40 minmedium
A vibrant and hearty salad featuring roasted seasonal spring vegetables paired with protein-rich quinoa, tossed in a zesty lemon-tahini dressing. This versatile recipe can be adapted with grilled chicken or pan-seared tofu for varied protein options.
Oct 17
◷ 35 mineasy
A vibrant, smoky salad featuring seasonal autumn vegetables grilled to perfection, combined with protein-rich chickpeas, tossed in a creamy maple tahini dressing. This vegan dish highlights the sweet and earthy flavors of fall produce, perfect for a light yet satisfying meal.
Oct 17
◷ 70 minmedium
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Oct 16
◷ 60 minmedium
A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.
Oct 16
◷ 65 minmedium
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Oct 15Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 10 minutes. Cooking takes 30 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: salmon fillets, skin-on (about 150 g each), asparagus, trimmed, baby carrots, peeled if needed, honey, garlic, minced. Equipment: oven, baking sheet, parchment paper or silicone mat, small bowl, whisk, pastry brush.
Kitchen tip: Use a food thermometer to ensure salmon reaches an internal temp of 636C (1456F) for safe consumption.
Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.
Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, assorted spring vegetables (asparagus, radishes, carrots, snap peas), olive oil, divided, tahini, fresh lemon juice. Equipment: oven, baking sheet, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: Rinse quinoa well before cooking to remove its natural bitter coating.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.
Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed (about 2x2 cm pieces), olive oil, plus extra for roasting chickpeas, salt, divided, freshly ground black pepper, divided, fresh sage leaves, roughly chopped. Equipment: oven, large roasting tray, large pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, can opener.
Kitchen tip: Peel the butternut squash before roasting for even cooking; if short on time, you can roast unpeeled but it takes longer.
Preparation takes 25 minutes. Cooking takes 40 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: carrots, parsnips, sweet potatoes, olive oil (for vegetables), salt and pepper. Equipment: oven, baking sheet, parchment paper, steamer or steaming basket, mixing bowls, non-stick frying pan, whisk, cutting board, knife.
Kitchen tip: Steam tempeh before marinating to improve texture and reduce bitterness.