6 Vegan Gluten-Free Recipes

March 15, 2018

It can sometimes be difficult to find delicious vegan and gluten-free dishes. That’s why we’ve compiled some of our favorite vegan and gluten-free recipes to try!

Orange-Cayenne Tofu Bowl

This vegan, gluten-free recipe is a flavorful way to enjoy tofu! Paired with baby bok choy, soba noodles, and pomegranate seeds, this dish has all the flavors and textures you could ask for.

Yield: 4 to 6 servings
Active Time:

1 12-ounce package extra-firm tofu, drained
1 8-ounce package soba noodles
4 to 6 baby bok choy
1 bunch scallions, sliced
1/4 cup pomegranate seeds
3 tablespoons toasted sesame oil
1 tablespoon olive oil
1 tablespoon orange juice
2 teaspoons maple syrup
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Orange zest
Himalayan salt
Pinch smoked paprika

To remove extra moisture, wrap a paper towel around the tofu and place a flat, heavy object on it. Let sit for 15 minutes.

In a large, shallow bowl, mix olive oil, orange juice, maple syrup, chili powder, cayenne, ½ tsp salt, and paprika. Cut tofu into 24 pieces, ⅓-inch each, and put them in the marinade. Stir to coat the pieces and marinate for at least 30 minutes or up to 1 day.

After marinating, heat the oven to 425 degrees F. Place parchment paper on baking sheet to line. Place the marinated slices of tofu on the sheet. Bake for 25 minutes or until golden brown.

Cook soba noodles following directions on the package. Drain noodles and divide into bowls. Cut bottoms of bok choy and divide into bowls. Top with sesame oil and salt. Divide the tofu into the bowls. Top everything with scallions, pomegranate seeds, orange zest, and a dusting of cayenne to taste.

Kelp Noodles with Avocado Cream Sauce

This quick and easy recipe will make you forget about unhealthy pasta dishes because these kelp noodles taste amazing in this avocado sauce!

Yield: 2 servings
Active Time: 15

1 package kelp noodles, rinsed and drained
2 firm avocados
3 cloves garlic
1 cup baby arugula
1/2 cup baby spinach
1/2 cup basil
1/4 cup cherry tomatoes, halved
Scant 1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons nutritional yeast
Salt and pepper, to taste

Use a food processor with blade attachment to process avocados, garlic, spinach, basil, lemon juice, and nutritional yeast. Season with salt and pepper. While processing, add olive oil.
Toss sauce into the kelp noodles. Add arugula. Top with cherry tomatoes and serve at room temperature.

Green Spring Rolls

These vegan and gluten-free spring rolls bring together every green flavor you can find into one delicious dish!

Yield: 12 spring rolls
Active Time:


For cilantro dressing:
1 cup cilantro leaves
2 cloves garlic
Juice of 2 limes
1 tablespoon fresh ginger, roughly chopped
1 tablespoon sesame oil
1 teaspoon chili flakes
Pinch Himalayan salt

For spring rolls:
12 small rice paper rounds
1 large avocado, sliced thinly
Large handful baby spinach
12 sugar snap peas
1 cup mixed pea shoots and sprouts
1/2 cup basil leaves
1/2 cup mint leaves
Small handful cilantro leaves, torn


For the cilantro dressing:
Use a small food processor to process cilantro, garlic, lime juice, ginger, sesame oil, chili flakes, and salt until finely chopped and place in the fridge until serving.

For the spring rolls:
Dip rice paper, one sheet at a time, in bowl of cold water for 5 to 10 seconds to soften. On a clean surface, top paper with spinach, avocado, peas, sprouts, cilantro, mint, and basil leaves. Fold the short end of the rice paper over the filling and roll closed. Repeat to use all ingredients, and serve with dressing.

Vegan Kale Nachos

The most surprising of all of our vegan and gluten-free recipes are these nachos. You’ll be shocked to see flavorful nachos can be without tortilla chips or cheese!

Yield: 4 to 6 servings
Active Time:


For the kale chips:
3 bunches of kale with stems removed
Pinch sea salt
1 tablespoon olive oil

For the vegan “queso”:
2 cups cashews, soaked overnight
2 cloves garlic
1/4 cup nutritional yeast
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 1/2 teaspoons turmeric
1 teaspoon onion powder
3/4 teaspoon cayenne pepper
Large pinch sea salt

For the toppings:
1 bunch cilantro, chopped
1 small jalapeño, sliced
1 avocado, cubed
2 Roma tomatoes, chopped


For the kale chips:
Heat oven to 350 degrees F. Tear the kale down to 2-3 inch pieces. Toss with salt and olive oil. Place on two baking sheets in a single layer and bake until golden around the edges and crispy, about 10-15 minutes. Remove from oven and allow to cool.

For the vegan “queso”:
Blend all the queso ingredients in a blender on a high setting until smooth. Add 1 tbsp water at a time until creamy and thick.

For the toppings:
Drizzle queso onto the kale chips. Top with cilantro, jalapeno, avocado, and chopped tomatoes.

Vegan Gluten-Free Chocolate Cupcakes

We’re betting you’ll be pleasantly surprised by this vegan, gluten-free recipe. These sweet, chocolatey cupcakes are topped with a completely plant-based and decadent frosting!

Yield: 12 cupcakes
Active Time:


For the cupcakes:
2 cups quinoa flour
2 cups chocolate almond milk
3/4 cup unsweetened cocoa powder
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup date sugar
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
2 teaspoons baking powder
2 teaspoons apple cider vinegar
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon almond extract
1/2 teaspoon pumpkin pie spice

For the frosting:
4 ounces unsweetened chocolate, chopped
1/2 cup sweet potato puree
1/4 cup cashew butter
1/4 cup carob or cacao powder
3 tablespoons date sugar
2 tablespoons coconut oil
10 to 15 drops vanilla stevia
Pinch of sea salt
Unsweetened shredded coconut, for garnish


For the cupcakes:
Heat oven to 375 degrees F. Mix apple cider vinegar with chocolate almond milk. Set aside to allow to curdle. Add dry ingredients together and use a mixer to combine. Add the wet ingredients and mix until batter forms. Use coconut oil to grease a muffin tin and fill cups halfway with batter. Bake for 12 to 15 minutes.

For the frosting:
Combine chocolate, cashew butter, and coconut oil in a small saucepan and simmer over medium heat, stirring. As chocolate starts melting, remove from stove. Combine cacao powder, date sugar, stevia, salt, and sweet potato puree in a small bowl. Gently pour chocolate into the sweet potato puree and stir to combine. Refrigerate to cool and stir again.

Pipe swirls of frosting onto cupcakes and top with shredded coconut.

Gluten-Free Chocolate Chip Hazelnut Heaven Cookies

The name doesn’t lie, these cookies taste like heaven and are also vegan and gluten-free. Cashew butter keeps these cookies moist, making it hard to believe they don’t have butter in them!

Yield: 18 to 24 cookies
Active Time: 15 minutes
Total Time: 25 minutes

1 ½ cups gluten-free oat bran
1 large ripe banana
2 flax “eggs” (1 tablespoon flaxseed meal and 3 tablespoons water)
½ cup vegan chocolate chips
½ cup hazelnuts, chopped
2 tablespoon of flax oil or coconut oil
2 tablespoon of cashew butter
2 teaspoons vanilla extract
1 teaspoon of cinnamon

Heat oven to 375 degrees F. Line baking sheet with parchment paper. Mix all ingredients in a large bowl until thick batter is formed and completely moist. Arrange 1½-inch balls of batter on baking sheet 1 inch apart, lightly pressing down each one with your palm.

Bake until edges are golden or for 7 to 10 minutes. Cool and enjoy with a glass of almond milk!

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