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    You are in: Home / Cookbooks / Gluten-Free Vegan Recipes To Try
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    18 recipes in

    Gluten-Free Vegan Recipes To Try


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    A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you've got.

    Recipe #73544

    9 Reviews |  By ladypit

    I had a large amount of green apples to use but was looking for something without sugar or flour or butter. Tall order! This worked out pretty nicely. This is not decadent and will not convert anyone who usually only eats high fat sweets. But if you like fruit desserts that aren't too sweet, this is nice. It is sort of like baked apples without raisins and butter. I like it warm for breakfast with a dollop of fat free cool-whip, and my 3 year old devoured hers!

    Recipe #108162

    Recipe #32682

    This thick dressing is similar to Thousand Island Dressing.

    Recipe #125362

    1 Reviews |  By krolek

    Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it. I created the recipe myself for my boyfriend who loves soups. For a kid-friendly version--puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done.

    Recipe #375862

    This frosting is GREAT. It has far less sugar than traditional buttercream frostings and has a better texture as well.Tint it any color you wish, decorate with sprinkles or just devour it straight from the bowl! The recipe came from Vegan Cupcakes Take Over the World. It is perfect for topping my vegan chocolate cupcakes!

    Recipe #293102

    This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".

    Recipe #146092

    Posted by request. A simple vegan or vegetarian pattie. The lentils do require overnight soaking

    Recipe #258296

    This recipe comes from nourishingmeals.com Go to the website to see pictures and reviews. I haven't made this yet, but will get to it soon. This cake uses maple syrup for the sweetener. The cake also gets great reviews on the website.

    Recipe #419625

    3 Reviews |  By Prose

    From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Recipe #419091 or your favorite vegan cream-cheese frosting.

    Recipe #419092

    This was sooooo good and makes a quick, fun dinner. The noodles get big after sitting in the water. The soy-ginger sauce is the best part. Really tasty, lots of different flavors all at once. I used the leftover sauce over plain rice. I might add bok choy to the soup next time.

    Recipe #156239

    A wonderful vegetarian version of this traditional Vietnamese soup. One of my favorites.

    Recipe #238765

    This is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.

    Recipe #140633

    THE ubiquitous sauce of Morocco! Whether a version such as this one or simply thinned down tomato concentrate/paste it is everywhere. Made at home 2-5 times a week and more like 3-6 times at my home! We adore this sauce which is actually meant for dipping your bread into and then scooping up a piece of meat or veg. from the communal platter. It is also served with homemade french fries,poured into hot sandwiches and mixed into spaghetti/macaroni,rice. c.2005

    Recipe #130945

    One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

    Recipe #211997

    PLEASE read the notes before trying this recipe. Using the correct product it makes a lovely pudding pie filling. If you are unsure of tofu or have not worked with it or want to try it, please feel free to visit our Vegetarian forum on zaar. You will get some wonderful information

    Recipe #119014

    This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

    Recipe #187601

    This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings.

    Recipe #398444


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