23 Best Vegetarian Gluten-Free Recipes That Are Actually Filling
A filling vegetarian gluten-free meal needs more than removing meat from a recipe. Beans, lentils, quinoa, rice, potatoes, eggs, and dairy can all help build a substantial plate. This collection includes both plant-based dishes and vegetarian meals with eggs or cheese, so choose according to the way you eat. You will find soups, tacos, stuffed vegetables, casseroles, and skillet meals with complete recipes. Keep a few cans of beans and a grain in the pantry and many of these dinners can come together without a special shopping trip.
Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.
Before You Start
- Use vegetable broth, not chicken broth, and check that sauces contain no meat ingredients.
- For strict vegetarian eating, choose cheese made with vegetarian or microbial rennet.
- Lentils and beans add substance to sauces and fillings; drain canned beans before adding them unless the recipe uses the liquid.
- Pair a soup with rice or gluten-free bread when you want a larger meal.
Choose a Recipe
- Lemon Lentil and Carrot Soup
- Coconut Chickpea and Spinach Curry
- Mediterranean Chickpea Quinoa Salad
- Sweet Potato and Black Bean Tacos
- Mushroom and Pea Brown Rice
- Lentil Bolognese over Gluten-Free Pasta
- Black Bean Stuffed Baked Potatoes
- Roasted Eggplant and Chickpea Bowls
- Creamy Polenta with Mushroom Ragout
- Tomato and Chickpea Shakshuka
- Potato and Spinach Frittata
- Pea and Lemon Risotto
- Cauliflower and Pinto Bean Tacos
- Quinoa and White Bean Stuffed Peppers
- Red Lentil Coconut Soup
- Tomato Pinto Beans and Rice
- Greek-Style Potatoes and White Beans
- Gluten-Free Spinach and White Bean Rice Bake
- Gluten-Free Black Bean and Corn Tortilla Bake
- Gluten-Free Lentil Shepherd’s Pie
- Gluten-Free Mushroom and Brown Rice Bake
- Gluten-Free Eggplant Chickpea Tomato Bake
- Gluten-Free Broccoli Quinoa Cheddar Bake
1. Lemon Lentil and Carrot Soup
Lentils give this modest ingredient list plenty of substance. Lemon goes in at the end to keep the soup bright.
Yield: 6 servings
Timing: Prep: 15 minutes; cook: 35 minutes
Ingredients
- 1½ cups dry brown lentils, rinsed
- 1 diced onion
- 3 diced carrots
- 2 diced celery stalks
- 2 tbsp olive oil
- 2 minced garlic cloves
- 6 cups gluten-free vegetable broth
- 1 tsp cumin
- ¾ tsp salt
- 2 tbsp lemon juice
- 2 cups spinach
Instructions
- Cook onion, carrots, and celery in oil in a large pot for 7 minutes.
- Add garlic and cumin for 30 seconds, then lentils, broth, and salt.
- Boil, reduce heat, and simmer partially covered 25–35 minutes until lentils are tender.
- Add spinach for 2 minutes. Stir in lemon juice and thin with water if desired.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
2. Coconut Chickpea and Spinach Curry
Coconut milk creates a creamy sauce without dairy. Rice catches every spoonful of the gently spiced tomato sauce.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 25 minutes
Ingredients
- 2 cans chickpeas, 15 oz each, drained
- 1 can coconut milk, 13.5 oz
- 1 can diced tomatoes, 14.5 oz
- 1 diced onion
- 1 tbsp olive oil
- 2 minced garlic cloves
- 1 tbsp gluten-free curry powder
- ½ tsp salt
- 4 cups spinach
- 2 cups cooked rice
Instructions
- Cook onion in oil in a deep skillet for 5 minutes. Add garlic and curry powder for 30 seconds.
- Add chickpeas, coconut milk, tomatoes, and salt. Simmer 15–20 minutes.
- Stir in spinach and cook 2 minutes.
- Divide rice among four bowls and spoon curry on top.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
3. Mediterranean Chickpea Quinoa Salad
Crunchy vegetables and fresh herbs keep this quinoa salad lively. Cool the grain before folding in the herbs.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 15 minutes; cool: 15 minutes
Ingredients
- 1 cup rinsed dry quinoa
- 2 cups water
- 1 can chickpeas, 15 oz, drained
- 1 diced cucumber
- 1 cup halved cherry tomatoes
- ¼ cup chopped parsley
- ¼ cup chopped mint
- 3 tbsp olive oil
- 3 tbsp lemon juice
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Boil quinoa and water. Cover and cook on low 15 minutes; rest off heat 5 minutes and fluff.
- Spread on a tray and cool 15 minutes.
- Whisk oil, lemon, salt, and pepper. Toss with quinoa, chickpeas, cucumber, and tomatoes.
- Fold in herbs. Refrigerate until serving.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
4. Sweet Potato and Black Bean Tacos
Caramelized sweet potatoes and black beans make substantial meatless tacos. Avocado adds creaminess without cheese.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 30 minutes
Ingredients
- 2 sweet potatoes, in ½-inch cubes
- 2 cans black beans, 15 oz each, drained
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 8 gluten-free corn tortillas
- 1 sliced avocado
- 2 tbsp lime juice
- ¼ cup cilantro
- ¼ cup water
Instructions
- Heat oven to 425°F. Toss potatoes with oil, paprika, and half the salt. Roast 25–30 minutes, turning once.
- Warm beans, cumin, remaining salt, and water in a saucepan 5 minutes.
- Warm tortillas in a dry skillet and fill with beans and potatoes.
- Finish with avocado, lime, and cilantro.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
5. Mushroom and Pea Brown Rice
Brown rice brings a pleasantly chewy texture to this mushroom skillet. Start with cooked rice to keep dinner quick.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 20 minutes
Ingredients
- 4 cups cooked brown rice
- 1 lb sliced mushrooms
- 1 diced onion
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 minced garlic cloves
- ½ cup gluten-free vegetable broth
- 1 tsp thyme
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Brown mushrooms in oil in a wide skillet over medium-high heat for 8–10 minutes.
- Add onion for 5 minutes, then garlic and thyme for 30 seconds.
- Add rice, peas, broth, salt, and pepper. Cover and cook 4–5 minutes until peas are tender and rice reaches 165°F.
- Uncover, stir, and serve.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
6. Lentil Bolognese over Gluten-Free Pasta
Lentils stand in for meat in a thick tomato sauce. Finely chopped mushrooms give the sauce a deeper savory flavor.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 35 minutes
Ingredients
- 1 cup dry brown lentils, rinsed
- 8 oz finely chopped mushrooms
- 1 diced onion
- 2 minced garlic cloves
- 1 can crushed tomatoes, 28 oz
- 2 cups gluten-free vegetable broth
- 1 tbsp olive oil
- 1 tsp oregano
- ¾ tsp salt
- 12 oz gluten-free pasta
Instructions
- Cook onion and mushrooms in oil 7 minutes; add garlic and oregano for 30 seconds.
- Add lentils, tomatoes, broth, and salt. Simmer partially covered 30–40 minutes until lentils are tender, adding water if needed.
- Cook pasta according to package and drain.
- Divide pasta among bowls and add sauce.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
7. Black Bean Stuffed Baked Potatoes
A baked potato becomes dinner with seasoned black beans and salsa. This is a useful meal when the pantry is doing most of the work.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 55–65 minutes
Ingredients
- 4 medium russet potatoes
- 2 cans black beans, 15 oz each, drained
- ½ cup gluten-free salsa
- ½ tsp cumin
- ¼ tsp salt
- 1 diced avocado
- 2 tbsp lime juice
- ¼ cup water
Instructions
- Heat oven to 425°F. Scrub and pierce potatoes; bake on a sheet 50–65 minutes until tender.
- Warm beans, salsa, cumin, salt, and water in a saucepan for 5 minutes.
- Split potatoes and fluff the centers with a fork.
- Fill with beans, then add avocado and lime.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
8. Roasted Eggplant and Chickpea Bowls
Roasted eggplant becomes silky inside while chickpeas stay firm. Tahini and lemon make an easy dairy-free dressing.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 30 minutes
Ingredients
- 2 eggplants, in 1-inch cubes
- 2 cans chickpeas, 15 oz each, drained
- 3 tbsp olive oil
- 1 tsp cumin
- ¾ tsp salt
- 3 cups cooked quinoa
- ¼ cup tahini
- 2 tbsp lemon juice
- 3 tbsp water
Instructions
- Heat oven to 425°F. Toss eggplant and chickpeas with oil, cumin, and salt.
- Spread over two pans and roast 25–30 minutes, turning once.
- Whisk tahini, lemon, and water until pourable; add a little extra water if needed.
- Divide quinoa among bowls, add roasted mixture, and drizzle with dressing.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
9. Creamy Polenta with Mushroom Ragout
Polenta is naturally gluten-free when the package is uncontaminated. A mushroom tomato topping makes the bowl substantial.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 30 minutes
Ingredients
- 1 cup labeled gluten-free polenta
- 4 cups water
- 1 lb sliced mushrooms
- 1 can diced tomatoes, 14.5 oz
- 1 diced onion
- 2 tbsp olive oil
- 1 tsp thyme
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Boil water with half the salt. Whisk in polenta and cook on low 25–30 minutes, stirring often, until creamy.
- Meanwhile cook mushrooms and onion in oil 10 minutes.
- Add tomatoes, thyme, pepper, and remaining salt; simmer 10 minutes.
- Divide polenta among bowls and spoon ragout over it.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
10. Tomato and Chickpea Shakshuka
Eggs settle into a thick tomato sauce dotted with chickpeas. A wide skillet gives each egg enough space to cook evenly.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 25 minutes
Ingredients
- 8 eggs
- 1 can chickpeas, 15 oz, drained
- 1 can crushed tomatoes, 28 oz
- 1 diced bell pepper
- 1 diced onion
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- ¾ tsp salt
Instructions
- Cook onion and pepper in oil in a wide skillet for 7 minutes.
- Add cumin and paprika for 30 seconds, then tomatoes, beans, and salt. Simmer 10 minutes.
- Make eight wells and add eggs.
- Cover and cook on low 6–10 minutes until whites and yolks are firm.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
11. Potato and Spinach Frittata
This oven-finished frittata slices neatly for breakfast or lunch. Thin potato slices soften quickly before the eggs go in.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 25 minutes
Ingredients
- 8 eggs
- ½ cup milk
- 1 lb potatoes, thinly sliced
- 3 cups spinach
- 2 tbsp olive oil
- ½ cup grated cheddar
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Heat oven to 375°F. In a 10-inch oven-safe skillet, cook potatoes in oil over medium heat, covered, 10–12 minutes, stirring until tender.
- Stir in spinach to wilt. Whisk eggs, milk, salt, and pepper.
- Pour over vegetables and sprinkle with cheese. Cook on stove 2 minutes.
- Bake 12–18 minutes until center is set and reaches 160°F. Rest 5 minutes before slicing.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
12. Pea and Lemon Risotto
Gradually adding hot broth creates a creamy rice texture without flour. Lemon zest keeps the finished risotto from tasting heavy.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 30 minutes
Ingredients
- 1½ cups arborio rice
- 5 cups gluten-free vegetable broth
- 1 diced onion
- 2 tbsp olive oil
- 1½ cups frozen peas
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- ¼ cup grated Parmesan
Instructions
- Warm broth in a saucepan. Cook onion in oil in a wide pot 5 minutes.
- Add rice and stir 2 minutes. Add 1 cup hot broth and stir until mostly absorbed.
- Continue adding broth ½ cup at a time for 20–25 minutes until rice is tender with a slight bite.
- Stir in peas for 3 minutes, then lemon, zest, salt, and Parmesan. Serve promptly.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
13. Cauliflower and Pinto Bean Tacos
Roasted cauliflower adds browned edges to a soft pinto bean filling. Lime makes the simple toppings taste fresh.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 25 minutes
Ingredients
- 1 cauliflower, in small florets
- 2 cans pinto beans, 15 oz each, drained
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- 8 gluten-free corn tortillas
- 1 cup shredded cabbage
- ½ cup gluten-free salsa
- 2 tbsp lime juice
- ¼ cup water
Instructions
- Heat oven to 425°F. Toss cauliflower with oil, cumin, paprika, and half the salt; roast 25 minutes.
- Warm beans with water and remaining salt for 5 minutes.
- Warm tortillas, then fill with beans and cauliflower.
- Add cabbage, salsa, and lime.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
14. Quinoa and White Bean Stuffed Peppers
White beans and quinoa make a tender meatless filling. Baking under foil softens the peppers without drying their contents.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 45 minutes
Ingredients
- 4 bell peppers
- 3 cups cooked quinoa
- 1 can white beans, 15 oz, drained
- 1½ cups gluten-free marinara
- 2 cups chopped spinach
- 1 tsp oregano
- ½ tsp salt
- ½ cup water
Instructions
- Heat oven to 375°F. Halve peppers and remove seeds.
- Mix quinoa, beans, 1 cup marinara, spinach, oregano, and salt.
- Fill peppers and arrange in a 9-by-13-inch dish. Add water to the bottom and remaining sauce over peppers.
- Cover and bake 35 minutes; uncover 10 minutes until peppers are tender and filling reaches 165°F.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
15. Red Lentil Coconut Soup
Red lentils break down into a smooth soup without blending. Coconut milk and ginger give it a warm, rounded flavor.
Yield: 6 servings
Timing: Prep: 10 minutes; cook: 25 minutes
Ingredients
- 1½ cups red lentils, rinsed
- 1 can coconut milk, 13.5 oz
- 4 cups gluten-free vegetable broth
- 1 diced onion
- 1 tbsp olive oil
- 1 tbsp grated ginger
- 1 tsp turmeric
- ¾ tsp salt
- 2 tbsp lime juice
Instructions
- Cook onion in oil in a pot 5 minutes.
- Add ginger and turmeric for 30 seconds. Add lentils, coconut milk, broth, and salt.
- Simmer 20–25 minutes until lentils collapse, stirring to prevent sticking.
- Add lime juice; thin with hot water if needed.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
16. Tomato Pinto Beans and Rice
Beans, rice, and canned tomatoes make a dependable pantry meal. Cumin adds flavor without a specialty sauce.
Yield: 4 servings
Timing: Prep: 10 minutes; cook: 25 minutes
Ingredients
- 1 cup rinsed long-grain rice
- 2 cans pinto beans, 15 oz each, drained
- 1 can diced tomatoes, 14.5 oz
- 1½ cups gluten-free vegetable broth
- 1 diced onion
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp salt
Instructions
- Cook onion in oil in a heavy pot 5 minutes.
- Add rice and cumin; stir 1 minute.
- Add beans, tomatoes with juice, broth, and salt. Boil, cover, and simmer on low 18–22 minutes until rice is tender.
- Rest covered off heat 5 minutes and fluff.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
17. Greek-Style Potatoes and White Beans
Lemon and oregano season a tray of potatoes and beans. Add the beans late so they warm without drying out.
Yield: 4 servings
Timing: Prep: 15 minutes; cook: 40 minutes
Ingredients
- 1½ lb potatoes, in ¾-inch cubes
- 2 cans white beans, 15 oz each, drained
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp oregano
- ¾ tsp salt
- ¼ tsp pepper
- ¼ cup parsley
Instructions
- Heat oven to 425°F. Toss potatoes with 2 tbsp oil, 2 tbsp lemon, oregano, salt, and pepper.
- Roast 30 minutes, turning once.
- Add beans and remaining oil. Roast 8–10 minutes more.
- Finish with remaining lemon and parsley.
Storage and recipe note: Refrigerate leftovers promptly in a covered container; use within 3–4 days. Reheat cooked leftovers to 165°F.
18. Gluten-Free Spinach and White Bean Rice Bake
White beans and spinach make this a hearty meatless casserole. Feta gives the filling a sharper flavor than cheddar.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 2 cans white beans, 15 oz each, drained
- 3 cups cooked rice
- 4 cups chopped spinach
- ½ cup Greek yogurt
- ½ cup gluten-free vegetable broth
- ½ cup crumbled feta
- ½ tsp oregano
- ½ tsp salt
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Prepare all cooked ingredients as listed; drain steamed vegetables well.
- Combine beans, rice, spinach, yogurt, broth, oregano, and salt and spread in dish. Spread or sprinkle feta over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
19. Gluten-Free Black Bean and Corn Tortilla Bake
Layers of corn tortillas hold a simple bean filling. Use tortillas explicitly labeled gluten-free.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 2 cans black beans, 15 oz each, drained
- 1 cup corn
- 1½ cups gluten-free salsa
- 8 gluten-free corn tortillas, cut into strips
- 1 cup cheddar
- 1 tsp cumin
- ¼ cup water
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Prepare all cooked ingredients as listed; drain steamed vegetables well.
- Combine beans, corn, salsa, tortillas, cumin, and water and spread in dish. Spread or sprinkle cheddar over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
20. Gluten-Free Lentil Shepherd’s Pie
Lentils make a substantial filling under mashed potatoes. A little tomato paste gives the broth a richer flavor.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 3 cups cooked lentils
- 1 tbsp olive oil
- 1 diced onion
- 2 cups frozen peas and carrots
- 1 cup gluten-free vegetable broth
- 2 tbsp tomato paste
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp thyme
- ½ tsp salt
- 3 cups gluten-free mashed potatoes
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Cook onion in oil 5 minutes. Add lentils, peas and carrots, broth, tomato paste, thyme, and salt; simmer 5 minutes. Mix cornstarch with water, stir in, and simmer 2 minutes until thick.
- Combine cooked lentil filling and spread in dish. Spread or sprinkle mashed potatoes over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
21. Gluten-Free Mushroom and Brown Rice Bake
Mushrooms give brown rice a deeper flavor. Sautéing them first keeps extra moisture out of the casserole.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 1 lb sliced mushrooms
- 1 tbsp olive oil
- 3 cups cooked brown rice
- 1 can white beans, 15 oz, drained
- ½ cup Greek yogurt
- ½ cup gluten-free vegetable broth
- ½ tsp thyme
- ½ tsp salt
- ¾ cup mozzarella
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Sauté mushrooms in oil over medium-high heat 8–10 minutes until browned and most liquid evaporates.
- Combine sautéed mushrooms, rice, beans, yogurt, broth, thyme, and salt and spread in dish. Spread or sprinkle mozzarella over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
22. Gluten-Free Eggplant Chickpea Tomato Bake
Roasted eggplant and chickpeas make a hearty vegetarian casserole. A thin layer of mozzarella browns over the tomato sauce.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 2 eggplants, in 1-inch cubes
- 2 tbsp olive oil
- 2 cans chickpeas, 15 oz each, drained
- 2 cups gluten-free marinara
- 1 tsp oregano
- ½ tsp salt
- 1 cup mozzarella
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Toss eggplant with oil and roast on a rimmed pan at 425°F for 25 minutes, turning once. Reduce oven to 375°F.
- Combine roasted eggplant, chickpeas, marinara, oregano, and salt and spread in dish. Spread or sprinkle mozzarella over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
23. Gluten-Free Broccoli Quinoa Cheddar Bake
Quinoa and broccoli make a meatless casserole that slices into generous portions. Cheese adds a familiar comfort-food finish.
Yield: 6 servings
Timing: Prep: 20–35 minutes; bake: 25–35 minutes; rest: 10 minutes
Ingredients
- 4 cups cooked quinoa
- 4 cups steamed broccoli
- ½ cup Greek yogurt
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup cheddar
Instructions
- Heat oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Prepare all cooked ingredients as listed; drain steamed vegetables well.
- Combine quinoa, broccoli, yogurt, milk, garlic powder, and salt and spread in dish. Spread or sprinkle cheddar over the top.
- Bake 25–35 minutes until bubbling and the center reaches 165°F. Cover loosely if cheese browns too quickly.
- Rest 10 minutes before cutting into six portions.
Storage and recipe note: Refrigerate within 2 hours and use within 3–4 days, counting storage time of any previously cooked ingredients. Reheat to 165°F. Freezing works best for rice and potato casseroles; gluten-free pasta may soften.
Frequently Asked Questions
Are these recipes vegan?
Some are, including several bean and lentil dishes. Others contain eggs or dairy and are vegetarian rather than vegan.
Is quinoa gluten-free?
Quinoa itself is gluten-free. Use a labeled product if contamination is a concern and rinse it according to the package.
Can I use dried beans instead of canned?
Cook them completely first, then use about 1½ cups cooked drained beans for each 15-ounce can.
Make the Collection Work for Your Week
Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.
Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.
