Easy Gluten-Free Vegan Recipes (for Travel + Living)
Years ago, I never imagined it would become easy to prepare tasty and filling gluten-free vegan recipes—or that doing so would support more sustainable travel and living.
Needless to say, I’m beyond grateful that this has happened. And not just because I have celiac disease or because my surgeon told me I had to stop eating animals and their fluids.
Eating whole, gluten-free, plant-based vegan food has improved a long list of mysterious health issues—and my energy. I wish I’d realized much sooner the impact food has on our bodies.
And when I started using my little travel kitchen to prepare these dishes, mealtime became so much more fun. Who knew this was possible?
So, below, I’m sharing some of the gluten-free vegan recipes I enjoy in menu form.
Some of these meals take no cooking, just tossing together a few simple items, which are easily found on the shelves of healthy food stores.
Some recipes are prepared to taste, not necessarily worrying about exact measurements.
It’s become enjoyable, playing with the healthiest ingredients I can find locally, wherever we happen to be. This makes eating an adventure.
Beverages
berry water
filtered water sprinkled with fresh or frozen berries
cucumber water
filtered water sprinkled with fresh cucumber slices
hibiscus tea
hibiscus tea, filtered water (optional extras: fresh ginger slices, matcha powder)
matcha tea
matcha powder, filtered water (optional extras: amla, ginger, turmeric, saffron)
smoothie, green
filtered water, one cup fresh or frozen fruit, two cups fresh dark leafy greens, blended (optional extras: cucumber, celery, sweet peppers, ginger, turmeric, etc.)
bread
gluten-free vegan banana bread
gluten-free vegan all-purpose baking flour, baking powder, baking soda, bananas, plant milk, maple syrup | optional: vanilla extract, chocolate chips | how I make banana bread
Breakfast
cold cereal (sometimes this easy choice is enough)
gluten-free vegan muesli (or whole-grain cereal, or granola), in chilled plant milk, topped with fresh or frozen fruit, and Ceylon cinnamon
cooked cereal (contains any or all of the following)
in one pot, cook gluten-free steel-cut oats, millet, quinoa, 1 T ground chia seeds per person, 1 T ground flax seeds per person, pumpkin seeds (top with apples, blueberries, kiwi, mangoes, cranberries, coconut flakes, walnuts, pecans, Ceylon cinnamon, etc.)
chia, flax, nut, blueberry pudding
1-2 T chia seeds, 1-2 T ground flax seeds, several pecans or walnuts, handful of blueberries, in just enough water (or plant milk, or both) to allow the seeds to plump up into a pudding (I let it sit for at least 1/2 hour, with a couple of good stirs)
steamed greens
greens lightly steamed in water (with or without a favorite vinegar)
whole fruit
sliced apple, kiwi, mango, peach, pear (or other fruit) sprinkled with cinnamon or ground flaxseed
Greens | Salads
baby + micro greens salad
baby greens, microgreens, cucumber, peas, green onions topped with avo basil dressing (recipe below)
chickpea salad
chickpeas, diced cucumber, diced red onion, lime juice (amounts to taste)
curly kale + quinoa salad
pre-rinsed cooked white quinoa, raw curly kale, raw unsalted pumpkin seeds, with any dressing (recipes below)
fresh quinoa salad
pre-rinsed white quinoa cooked in clear veggie broth, finely chopped Italian parsley or cilantro, cucumber, chives/green onion (optional: any other fresh ingredient that sounds lovely)
mediterranean bean salad
kidney, cannellini, and garbanzo beans (just two beans work, too), sliced Kalamata olives (and their red wine vinegar liquid), 3-4 large garlic cloves finely diced, 1 sm/m red onion finely diced, parsley finely diced, red wine vinegar (optional extra: chopped cucumber)
potato salad
cooked baby potatoes tossed with chopped celery, green onion, parsley/basil, chives, black olives, fresh dill and/or pickle relish, Dijon mustard, pepper (optional: mix with plant mayo recipe below)
sauteed curly kale
curly kale lightly sauteed in water (it somehow tastes like it’s been buttered)
tabouleh salad
pre-rinsed cooked white quinoa, diced fresh parsley, cucumbers, onions, mint, lemon juice
"tuna" salad
chickpeas (mashed with a fork), chopped celery, sweet/tangy apple, fresh dill or roasted nori flakes, lemon juice; mixed with plant mayo (recipe below)
Burgers | pizza | Sandwiches | Tacos | Wraps
“blt sandwich”
gluten-free whole-grain bread, “blt” spread (recipe below), favorite leafy greens, tomato slices (optional extras: cucumber, sprouts, etc.)
"fish" tacos
warmed corn tortillas topped with black beans, diced green onion, cilantro, smothered in chopped fresh mango and pear under squeezed orange and lime juice (optional extras: sauteed oyster mushrooms, cabbage, roasted nori, avocado)
fresh wrap
mixed greens, sprouts, slivered cucumber, shredded carrot, thinly sliced red onions, and avocado slices; wrapped in fresh lettuce and dunked in chilled dill dip/dressing (recipe below)
tostadas
a favorite organic gluten-free tortilla (mine isn’t even a corn tortilla, but siete almond flour tortillas), refried or black beans, sweet corn, lots of sliced cooked/canned mushrooms, onion, vegan cheese (for those trying to kick the dairy addiction; violife GF vegan cheese melts and tastes great, but it’s rare I use it as it’s healthier for me to top with fresh avocado after baking), baked on cookie sheet with parchment paper, on center rack, at 350 F for 20-25 minutes (until crust is firm/crunchy but not burned), topped with avocado, chopped cilantro, hint of lime juice
personal pizzas
a favorite organic gluten-free vegan pizza crust (mine isn’t even pizza crust, but siete almond flour tortillas, doubled), muir glen tomato paste, basil, onion, artichoke hearts (in water), olives, lots of sliced cooked/canned mushrooms, maple syrup (drizzled lightly on top), baked on cookie sheet with parchment paper, on center rack, at 350 F for 20-25 minutes (until crust is firm/crunchy but not burned)
sauteed wrap
favorite corn, rice, or lettuce wrap; sauteed sweet onion, mushrooms, sweet potato, zucchini, and spinach; with the spread of one’s choice (recipes below)
sweet portobello avocado burger
2 sliced portobello mushrooms (per person) sauteed with onions, garlic, tamari, balsamic, and water; placed on avocado toast/buns (gluten-free, of course!)
warmed tortilla
warmed corn tortilla topped with beans and sweet corn; sauteed onions, mushrooms, and spinach; sliced avocado (or guacamole recipe below); chopped cilantro; drizzled in lime juice
Soups | Stews
black lentil stew
black lentils, cannellini beans, sweet corn, 1 cup chopped mushrooms, 1 chopped sweet onion, 1 small bunch of carrots, 3 cloves finely chopped garlic, dried or fresh dill, curly parsley/cilantro
“buttery” sweet potato soup
3 large sweet potatoes (diced), 2 red onions (diced), 2 miso/veggie cubes, chickpeas, 2 T dried dill
chickpea zucchini
chickpeas, diced zucchini, miso/veggie cube, cover with water and lid
decadent purple chowder
layer 3/4 cup red (orange) lentils, 2 miso/veggie cubes, 2 diced purple (purple skins, purple inside) sweet potatoes, chopped parsley, sliced green onions, cover fully with water and lid
mushroom stew
chopped baby potatoes, crimini mushrooms, portobello mushrooms, onions, carrots, celery, garlic, oregano, parsley, and thyme with peas, pepper, and bay leaf, covered in veggie broth
orange lentil curry soup
orange lentils, 3 to 1 water or veggie broth, diced carrots, onion (green, red, or yellow), garlic, basil, curry powder (Simply Organic brand is amazing), plus a little turmeric (so many amazing things could be added to this recipe; loads of fun)
potato stew
chopped baby red potatoes, sweet potato, crimini mushrooms, onions, garlic, with miso/veggie cube
“seafood” chowder
3/4 bag orange lentils, 3 medium red onions, 3 miso/veggie cubes, 2 T dried dill, 12 white button mushrooms sliced in strips, turmeric, topped with chopped celery and celery tops
rich black lentil sweet potato soup
black lentils (canned worked great), chopped sweet potato (purple outside, yellow inside), quartered white mushrooms, 4 diced garlic cloves, diced yellow onion, diced carrots, sliced zucchini, 4 more diced garlic cloves, 1/2 tsp turmeric powder sprinkled, 1/2 tsp ginger powder sprinkled, half water and half mushroom broth poured over, slowly simmered until cooked, placed in bowls topped with avocado and diced green onions (cilantro sounds good too)
thanksgiving stew
1 inch of brown lentils, 2 miso/veggie cubes, 2 chopped smaller sweet/yellow onions, 10-12 quartered white mushrooms, topped with 2 inches of chopped celery tips (1/2 stalk, 1/2 leaves), fully cover with water and lid
dips | Dressings | gravies | Spreads
avocado
sliced or mashed, sea salt optional (good on anything, even on cooked stews)
avo basil dressing
blended avocado, basil, garlic, lemon juice, apple cider vinegar (all to taste)
balsamic/vinegar
drizzled
berry vinaigrette
blended berries, water, balsamic, green onion and/or maple syrup (all to taste)
“blt” spread
blended cup of soaked cashews (sea salt optional) with ‘just enough’ water to blend, handful of baby spinach (no stems) lightly blended in, juice of 1 lemon (to taste)
cashew gravy
blended soaked cashews, veggie stock, caramelized yellow onions, arrowroot, rosemary, black and white pepper
dill dip/dressing
blended (smooth) half pkg firm tofu (or equivalent soaked cashews), 1.5 T red onion, 3 T lemon juice, 1 T distilled white vinegar; chopped dill folded in; chill
guacamole
avocado, red onion, and lime juice in a food processor (all to taste)
“honey” mustard dressing
blended vinegar, water, mustard, maple syrup, all to taste (optional: turmeric/paprika)
hummus
blended (in mini food processor) chickpeas, tahini, garlic, and lemon juice, all to taste (optional: fold in dill, basil, or get more creative)
lemon tahini
blended equal parts tahini and water (more water added if needed to thin); lemon juice and maple syrup to taste (optional: garlic, sea salt)
plant mayo
blended soaked cashews (or tofu), with water, lemon juice, vinegar, mustard, onion, all to taste (optional: garlic, paprika)
Snacks | Sweets
carrots + hummus
carrots dipped in hummus (hummus recipe above) has been one of the most unexpectedly satisfying snacks that can easily turn into a meal
“chips” and dip
sliced cucumber (or veggie of choice) dipped in chilled dill dip/dressing (recipe above)
energy bar
almond nut butter, coconut flakes, cacao/carob, maple syrup, formed into balls (optional extras: nuts, seeds, dates)
mango salsa + chips
diced garlic, mango, green onions, cilantro; mixed with juice from 1/2 lemon and 1/2 lime; scooped up with baked tortilla chips (almond, corn, or rice tortillas brushed with vinegar/lime, quartered, baked)
nori (so satisfying when craving a salty snack)
roasted nori seaweed sheet, without oil, right out of the bag (maximum 2 sheets per day)
peach salsa + chips
4 cloves diced garlic, 1 small red diced onion, 4 large chopped peaches, 1 bunch diced green onions, 2 bunches diced cilantro, mixed with lemon juice and lime juice; scooped up with baked tortilla chips (almond, corn, or rice tortillas brushed with vinegar/lime, quartered, baked)
raw vegan “blt” rounds
“blt” spread (recipe above) dolloped atop lettuce and a tomato round
steamed cinnamon apples (or pears)
apple (or pear) steamed with lime juice and cinnamon, served alone or on whole-grain (gluten-free) toast
warmed berries
sliced berries, warmed in the sun