40+ Best Gluten-Free Vegan Recipes

by Alena
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No gluten, no problem! Try these hand-selected gluten-free vegan recipes from breakfast to dinner and dessert, and never look back.

If you want to eat a plant-based diet but cannot have gluten, you can still eat delicious food!

Although you have to miss out on mock meats made from seitan, there are many naturally gluten-free ingredients that are often used in vegan recipes!

Nutriciously Week of Bowls iPad

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

And if you’re wondering if you need to cut out gluten when following a vegan diet: not at all. These two are not the same! Gluten-containing foods are healthy if you don’t have an intolerance.

Enjoy the following recipes and find other diet-specific vegan recipes like low-carb, high-carb, or high-protein on our website.

Gluten-Free Breakfast

Gluten-Free Dinner

Gluten-Free Treats

Related Recipes

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four Gluten-Free Vegan Recipes like oatmeal, stir-fry, stuffed peppers, and ratatouille

40+ Best Gluten-Free Vegan Recipes

Yield: 2 servings

No gluten, no problem! Try these hand-selected gluten-free vegan recipes from breakfast to dinner and dessert, and never look back. The following quick and easy tomato soup is a family favorite!


Easy Tomato Soup

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 14-oz cans chopped tomatoes (800 ml)
  • 1 cup water (240 ml)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sweet paprika
  • 3 tablespoons vegan cream (coconut, soy, or almond)
  • Salt and pepper to taste


  1. Heat a soup pot over medium-high heat. Add olive oil and onion. Sauté for 3 minutes, stirring occasionally. Add garlic and sauté for 2 more minutes.
  2. Add the remaining ingredients and stir to combine. Turn the heat down to high and bring to a boil, then let the soup simmer for 10 minutes.
  3. Use an immersion blender to create a smooth tomato soup if wanted or leave it chunky!
  4. Enjoy with fresh basil and some bread or crackers.


  • Use smoked or hot paprika instead of sweet paprika if wanted!
  • You can omit garlic or onion.
  • Any leftovers can be stored, once cooled, in the fridge for 3 days.
  • Find 40 more easy gluten-free vegan recipes in the article above.

Nutrition Information:
Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 231Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 33mgCarbohydrates: 21gFiber: 6gSugar: 13gProtein: 5g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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