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Plant Based RD

Gluten-Free Recipes

All recipes that are dedicated vegan and gluten-free in nature.
  • Top down shot of a cold noodle salad mixed with shredded carrots, cucumbers, tofu, bell pepper and pickled onions.

    Maple Lime Cold Noodle Salad

  • Serving bowl filled with chopped kale quinoa salad and topped with grilled tofu skewers and almond butter dressing.

    Chopped Kale Salad with Sweet Chili Almond Dressing

  • Large white bowl filled with rice, sauteed black beans and corn, and tomato salad all drizzled with a green basil sauce.

    Zesty Black Bean Rice Bowl with Lime Basil Sauce

  • Two jars of mango flavored overnight oats topped with cubed mango, lime zest and coconut flakes.

    Mango Overnight Oats

  • Side view of the chocolate tart topped with strawberry slices, almond slices and shaved chocolate.

    No Bake Chocolate Strawberry Tart

  • Large bowl of lemon and sumac marinated chickpeas.

    Seared Lemon & Sumac Marinated Chickpeas

  • Close up of a bowl of roasted broccoli, snap peas, and potatoes topped with edamame, tahini sauce and scallions.

    Sweet Chili Roasted Potato Broccoli Salad

  • Close up view of a bowl of slaw topped with crispy chickpeas, sweet potatoes and sliced avocado.

    Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes

  • Sticky miso tofu served over a bed of white rice and steamed broccoli topped with scallions in a white bowl.

    Sticky Miso Tofu

  • Serving bowl filled with coconut rice, black bean mango salsa and topped with pepitas.

    Black Bean Mango Salsa Bowl

  • Bowl of cabbage noodles topped with marinated edamame, cilantro, scallions and hoisin peanut sauce.

    Roasted Cabbage Noodle Salad

  • Close up of an arc of tacos stuffed with shredded tofu, pico de gallo and served with avocado slices and lime wedges on the side.

    Orange Chipotle Shredded Tofu Tacos

  • Close up of broccoli crunch salad topped with toasted chickpeas and seeds.

    Broccoli Crunch Salad

  • Roasted potatoes mixed with roasted vegetables, edamame and creamy dressing in a bowl.

    Roasted Broccoli Asparagus Salad

  • Top down view of a glass bowl with vegan cream cheese.

    Homemade Tofu Cream Cheese

  • Close up of a bowl of smashed cucumbers mixed with avocado and served over quinoa and topped with roasted chickpeas.

    Smashed Cucumber Avocado Salad

  • Top down view of a white bowl filled with miso oatmeal then topped with tofu triangles, avocado slices, sliced mushrooms and scallions.

    Savory Oatmeal with Pan-Seared Tofu

  • Top down view of a white bowl filled with crispy chunks of rice, baked plantain slices, black beans, avocado quarter and red pickled onions.

    Black Bean Plantain Bowls with Crispy Garlic Rice

  • Close up of a mug of hibiscus tea after an ice cube has melted and a mug in the background with two large ice cubes stacked on top of each other.

    Hibiscus Chia Seed Ice Cubes

  • Side view of a bowl of rice topped with orange miso charred cabbage, edamame, scallions and sesame seeds.

    Orange Miso Charred Cabbage

  • Top down view of a bowl filled with cubed roasted sweet potato, a chili oil bean salad and topped with sriracha yogurt dressing.

    Crispy Roasted Sweet Potato Black Bean Bowl

  • Four tofu tacos placed on a white plate stuffed with mango avocado salsa and sprinkled with cilantro.

    Baked Tofu Tacos with Mango Avocado Salsa

  • Plate of mashed sweet potato halves topped with roasted kale, lentils and a tahini sauce.

    Stuffed Sweet Potatoes with Crispy Lentils

  • Large white bowl filled with a blended squash soup topped with a swirl of yogurt, cilantro, pepitas and a small slice of toasted bread in the corner.

    Roasted Kabocha Squash Soup

  • Close up of a bowl of quinoa topped with some herby white bean salad and pickled onions.

    Herby Avocado White Bean Salad

  • Close up of a bowl of herby rice salad with chickpeas, tomatoes, pickled onions and hummus dressing.

    Herby Rice Salad with Crispy Za’atar Chickpeas

  • Cabbage rolls placed in a white rectangular plate and topped with a thick sauce, sesame seeds and green onions.

    Vegan Cabbage Rolls with Tofu Cashew Stuffing

  • Close up of two cups of chia pudding topped with nutty granola.

    Fudgy Chocolate Chia Seed Pudding

  • Close up of fully cooked instant noodles with fresh veggies in a jar.

    Homemade Peanut Miso Instant Noodles

  • Close up view of a plate lined with lentil patties served with a small bowl of yogurt dip.

    Easy Baked Lentil Patties

  • Bowl of peanut tofu on top of rice, edamame, and cucumber slices.

    Easy Baked Peanut Tofu

  • Plate of tacos and jalapeno dip sitting across from a pile of crispy black bean tacos, all surrounded by lime wedges and cilantro.

    Oven-Baked Crispy Black Bean Tacos

  • Close up of a bowl of gochujang potatoes and chickpeas topped over rice and served with extra scallion slices on top.

    Gochujang Potatoes and Chickpeas

  • Loaded warm kale salad in a bowl topped with pistachios, pomegranate, parsley and tahini dressing.

    Warm Kale Salad with Maple Lime Tahini Dressing

  • Sliced oyster mushroom pernil off the mushroom stack on a cutting board.

    Vegan Pernil

  • Close up view of a side angle of a white bowl of gochujang soup topped with shredded scallions.

    Gochujang Chickpea Soup

  • Creamy pot pie soup added to a bowl topped with almond crackers, parsley and black pepper with a spoon tucked in.

    Creamy Vegan Pot Pie Soup

  • White plate topped with roasted brussels sprout shreds and crispy tofu.

    Roasted Shredded Brussels Sprout Salad with Crispy Tofu

  • Two mugs of pumpkin spice hot chocolate, in a diagonal of each other topped with whipped cream and pumpkin spice.

    Pumpkin Spice Hot Chocolate

  • Close up side view of a plate of roasted acorn squash topped with crispy chickpeas and served over a smear of cashew cream and roasted kale.

    Garlic Rosemary Roasted Acorn Squash and Chickpeas

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