15 Easy Vegan Gluten Free Dinner Recipes You’ll Love

Vegan gluten-free dinners are perfect for anyone seeking plant-based, allergen-friendly meals.

They are packed with nutrients, fiber, and flavor while avoiding animal products and gluten.

These 15 vegan gluten-free dinner recipes are designed to be easy, satisfying, and versatile.

From hearty grain bowls and vegetable stir-fries to soups, stews, and creative pasta alternatives, there’s a recipe for every craving.

Using fresh vegetables, legumes, gluten-free grains, and flavorful seasonings, these meals are healthy and filling.

Enjoy delicious, wholesome, and balanced dinners that are completely vegan and gluten-free.

15 Easy Vegan Gluten Free Dinner Recipes You’ll Love

Vegan gluten-free dinners show that healthy meals can be flavorful, filling, and satisfying.

These 15 recipes offer a wide variety of textures, tastes, and easy preparation methods.

From quick weeknight meals to hearty, comforting dishes, there’s something for every occasion.

Experiment with herbs, spices, and gluten-free grains to create unique flavors.

Eating plant-based and gluten-free doesn’t mean sacrificing taste or nutrition.

With these recipes, you can enjoy wholesome, delicious, and effortless dinners any day of the week.

Quinoa & Roasted Vegetable Bowl

This Quinoa & Roasted Vegetable Bowl is hearty, nutritious, and gluten-free.

Roasted seasonal vegetables are paired with fluffy quinoa and a tangy lemon-tahini dressing.

Perfect for a light but filling dinner.

The slow roasting brings out natural sweetness while quinoa provides protein and texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss chopped bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper.
• Spread vegetables on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
• While vegetables roast, combine quinoa and water in a pot.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
• In a small bowl, whisk tahini, lemon juice, maple syrup, and a tablespoon of water until smooth.
• Fluff cooked quinoa and combine with roasted vegetables in a large bowl.
• Drizzle with tahini dressing and toss gently.
• Serve warm, garnished with fresh herbs if desired.

This Quinoa & Roasted Vegetable Bowl is hearty, nutritious, and full of flavor.

The roasted vegetables provide natural sweetness while quinoa offers protein and texture.

It is perfect for a satisfying gluten-free vegan dinner.

A balanced, wholesome meal ideal for everyday dinner.

Chickpea & Spinach Curry

This Chickpea & Spinach Curry is rich, flavorful, and completely gluten-free.

It combines tender chickpeas, fresh spinach, and aromatic spices in a creamy coconut base.

Perfect served over rice or gluten-free flatbread.

Slow simmering allows flavors to meld while the coconut milk adds creaminess without dairy.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp salt
• 1 tbsp coconut oil

Instructions:

• Heat coconut oil in a large skillet or pot over medium heat.
• Sauté onion until translucent, about 5 minutes.
• Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
• Stir in curry powder, turmeric, and cumin, coating onions evenly.
• Pour in coconut milk and stir to combine with spices.
• Add chickpeas and bring to a gentle simmer for 10–15 minutes.
• Add fresh spinach and cook until wilted, stirring occasionally.
• Taste and adjust salt and spices as desired.
• Serve hot over rice or with gluten-free bread.

This Chickpea & Spinach Curry is rich, flavorful, and satisfying.

The coconut milk adds creaminess while spices provide warmth and depth.

It is perfect for a comforting gluten-free vegan dinner.

A nutritious, protein-packed meal ideal for weeknight dinners.

Lentil & Vegetable Shepherd’s Pie

This Lentil & Vegetable Shepherd’s Pie is savory, hearty, and gluten-free.

It features a rich lentil-vegetable filling topped with creamy mashed potatoes.

Perfect for a cozy, satisfying dinner.

Slow baking allows flavors to meld and potatoes to turn golden.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• 3 cups mashed potatoes (prepared with plant-based milk)
• 2 tbsp olive oil

Instructions:

• Preheat the oven to 375°F (190°C).
• Heat olive oil in a pan and sauté onion until soft.
• Add garlic, thyme, and rosemary, cooking 1–2 minutes until fragrant.
• Stir in tomato paste, then add cooked lentils and mixed vegetables.
• Season with salt and pepper and cook for 5–7 minutes to blend flavors.
• Spread lentil-vegetable mixture in a baking dish.
• Top evenly with mashed potatoes, smoothing the surface.
• Bake for 25–30 minutes until potatoes turn lightly golden.
• Let cool slightly before serving.

This Lentil & Vegetable Shepherd’s Pie is hearty, savory, and wholesome.

The lentil-vegetable filling provides protein while mashed potatoes offer creaminess.

It is perfect for a comforting gluten-free vegan dinner.

A satisfying, balanced meal ideal for family dinners.

Stuffed Bell Peppers with Quinoa & Black Beans

These Stuffed Bell Peppers are colorful, nutritious, and gluten-free.

They combine quinoa, black beans, corn, and spices inside roasted bell peppers.

Perfect for a filling, healthy dinner.

Slow roasting enhances the sweetness of the peppers while the filling is rich and flavorful.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

• Preheat the oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion until soft.
• Add garlic, cumin, and paprika, cooking 1–2 minutes.
• Stir in quinoa, black beans, and corn.
• Season with salt and pepper.
• Stuff each bell pepper evenly with the quinoa mixture.
• Place stuffed peppers upright in a baking dish.
• Cover with foil and bake for 30 minutes, removing foil for the last 10 minutes.
• Serve warm, garnished with fresh herbs if desired.

These Stuffed Bell Peppers are colorful, nutritious, and satisfying.

The quinoa and black beans provide protein while roasted peppers add natural sweetness.

They are perfect for a gluten-free vegan dinner.

A balanced, wholesome dish ideal for weeknight or special occasions.

Creamy Coconut Chickpea & Rice Skillet

This Creamy Coconut Chickpea & Rice Skillet is rich, comforting, and gluten-free.

It combines chickpeas, rice, coconut milk, and vegetables in a one-pan dinner.

Perfect for a quick, wholesome, and filling meal.

Slow simmering allows flavors to meld while rice absorbs coconut creaminess.

Ingredients:

• 1 cup jasmine rice
• 1 can chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion and garlic until fragrant and translucent.
• Add curry powder, stirring to coat the onions and garlic.
• Stir in rice, coconut milk, and vegetable broth.
• Bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes.
• Add broccoli, bell pepper, and chickpeas, stirring gently.
• Cover and cook an additional 10 minutes until rice is tender and liquid absorbed.
• Season with salt and pepper to taste.
• Serve warm, garnished with fresh herbs if desired.

This Creamy Coconut Chickpea & Rice Skillet is comforting, rich, and flavorful.

Coconut milk provides creaminess while chickpeas and rice offer protein and texture.

It is perfect for a quick and satisfying gluten-free vegan dinner.

A wholesome, one-pan meal ideal for busy weeknights

Vegan Sweet Potato & Black Bean Enchiladas

These Sweet Potato & Black Bean Enchiladas are hearty, flavorful, and gluten-free.

They combine roasted sweet potatoes, black beans, and spices, all wrapped in gluten-free tortillas and topped with a rich tomato sauce.

Perfect for a satisfying dinner that is comforting and nutritious.

Slow roasting enhances the sweetness of the sweet potatoes while the sauce binds the flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 6–8 gluten-free tortillas
• 1 1/2 cups enchilada sauce (homemade or store-bought)
• 2 tbsp olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potato cubes with olive oil, salt, and pepper.
• Roast for 25–30 minutes until tender and slightly caramelized.
• Heat a skillet over medium heat and sauté onion until translucent.
• Add garlic, cumin, and smoked paprika, cooking for 1–2 minutes until fragrant.
• Stir in roasted sweet potatoes and black beans.
• Spoon filling into gluten-free tortillas, roll, and place seam-side down in a baking dish.
• Pour enchilada sauce evenly over the top.
• Bake covered for 20 minutes, then uncover and bake 5–10 more minutes.
• Serve warm, garnished with fresh cilantro or avocado slices.

These Sweet Potato & Black Bean Enchiladas are hearty, flavorful, and satisfying.

Sweet potatoes add natural sweetness while black beans provide protein.

They are perfect for a gluten-free vegan dinner.

A comforting, colorful, and nutritious meal ideal for family dinners.

Vegan Thai Peanut Noodle Stir-Fry

This Vegan Thai Peanut Noodle Stir-Fry is creamy, tangy, and gluten-free.

It combines rice noodles, fresh vegetables, and a rich peanut sauce for a quick, satisfying dinner.

Perfect for a weeknight meal that is flavorful and protein-packed.

Slow tossing in the sauce allows noodles to absorb flavor while vegetables remain crisp-tender.

Ingredients:

• 8 oz rice noodles
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snow peas
• 2 tbsp peanut butter
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 clove garlic, minced
• 1 tsp grated ginger

Instructions:

• Cook rice noodles according to package instructions.
• Drain and rinse under cold water to prevent sticking.
• Heat a large skillet or wok over medium heat.
• Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
• Add broccoli, bell pepper, carrot, and snow peas.
• Stir-fry for 5–7 minutes until vegetables are crisp-tender.
• In a small bowl, whisk together peanut butter, tamari, lime juice, and maple syrup.
• Add noodles and sauce to the skillet, tossing until everything is evenly coated.
• Heat through for 2–3 minutes.
• Serve hot, garnished with chopped peanuts or fresh cilantro.

This Vegan Thai Peanut Noodle Stir-Fry is creamy, tangy, and satisfying.

Peanut sauce provides richness while vegetables add crunch and freshness.

It is perfect for a gluten-free vegan dinner.

A quick, flavorful meal ideal for busy weeknights or casual dinners.

Gluten-Free Vegan Stuffed Eggplant

This Gluten-Free Vegan Stuffed Eggplant is savory, wholesome, and hearty.

It combines roasted eggplant halves filled with a spiced vegetable and lentil mixture, baked until golden.

Perfect for a satisfying and elegant dinner.

Slow roasting intensifies the flavors of eggplant while lentils add protein and texture.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup cooked green or brown lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Scoop out eggplant flesh, leaving a 1/2-inch border around the edges.
• Chop scooped flesh and set aside.
• Heat olive oil in a skillet, sauté onion and garlic until soft.
• Add eggplant flesh, cherry tomatoes, lentils, cumin, paprika, salt, and pepper.
• Cook 5–7 minutes until mixture is fragrant and slightly thickened.
• Fill eggplant halves evenly with lentil mixture.
• Place on a baking sheet and bake for 25–30 minutes until eggplant is tender and tops are lightly golden.
• Garnish with fresh parsley before serving.

This Gluten-Free Vegan Stuffed Eggplant is savory, hearty, and flavorful.

Lentils provide protein while roasted eggplant adds depth and texture.

It is perfect for a gluten-free vegan dinner.

A wholesome, elegant meal ideal for family dinners or entertaining.

Vegan Cauliflower & Chickpea Curry

This Vegan Cauliflower & Chickpea Curry is rich, aromatic, and gluten-free.

Tender cauliflower florets and chickpeas are simmered in a creamy coconut-tomato sauce with spices.

Perfect for a comforting, protein-packed dinner.

Slow simmering allows the sauce to thicken and flavors to meld deeply.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 cup diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 tbsp coconut oil

Instructions:

• Heat coconut oil in a large skillet over medium heat.
• Sauté onion until translucent, about 5 minutes.
• Add garlic and ginger, cooking for 1–2 minutes until fragrant.
• Stir in curry powder, turmeric, and cumin, coating onions evenly.
• Add diced tomatoes and coconut milk, stirring to combine.
• Bring sauce to a gentle simmer, then add cauliflower and chickpeas.
• Cover and simmer for 20–25 minutes until cauliflower is tender and sauce thickens.
• Taste and adjust seasoning as needed.
• Serve hot over rice or with gluten-free bread.

This Vegan Cauliflower & Chickpea Curry is rich, aromatic, and satisfying.

Coconut milk adds creaminess while cauliflower and chickpeas provide texture and protein.

It is perfect for a gluten-free vegan dinner.

A comforting, flavorful meal ideal for weeknight or weekend dinners.

Gluten-Free Vegan Mediterranean Bowl

This Gluten-Free Vegan Mediterranean Bowl is colorful, nutritious, and satisfying.

It combines roasted vegetables, quinoa, olives, and a lemon-tahini dressing for a balanced dinner.

Perfect for a wholesome meal that is both light and filling.

Slow roasting vegetables enhances their natural flavors while quinoa provides protein and texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1/2 cup kalamata olives, sliced
• 1/4 cup red onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice

Instructions:

• Preheat oven to 400°F (200°C).
• Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
• Roast vegetables for 25–30 minutes until tender and slightly caramelized.
• Cook quinoa in water or vegetable broth according to package instructions.
• Whisk tahini and lemon juice in a small bowl to make dressing.
• In a large bowl, combine roasted vegetables, quinoa, olives, and red onion.
• Drizzle with tahini dressing and toss gently.
• Serve warm or at room temperature.

This Gluten-Free Vegan Mediterranean Bowl is colorful, nutritious, and satisfying.

Roasted vegetables provide sweetness while quinoa and olives add protein and flavor.

It is perfect for a gluten-free vegan dinner.

A balanced, wholesome meal ideal for everyday or special dinners

Vegan Thai Green Curry with Tofu

This Vegan Thai Green Curry with Tofu is creamy, aromatic, and gluten-free.

It combines tofu, coconut milk, vegetables, and green curry paste for a rich, satisfying dinner.

Perfect served over jasmine rice or quinoa for a balanced meal.

Slow simmering allows the tofu and vegetables to absorb the flavors of the curry.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 can coconut milk
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp green curry paste (check gluten-free)
• 1 tbsp coconut oil
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

• Heat coconut oil in a large skillet over medium heat.
• Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
• Stir in green curry paste and cook 1 minute to release aromas.
• Pour in coconut milk and stir until curry paste is fully incorporated.
• Add cubed tofu and bring to a gentle simmer for 5 minutes.
• Add broccoli, bell pepper, and snap peas, covering and cooking for 10 minutes until vegetables are tender.
• Stir in lime juice and adjust seasoning to taste.
• Remove from heat and sprinkle with fresh cilantro.
• Serve hot over jasmine rice or quinoa.

This Vegan Thai Green Curry with Tofu is creamy, aromatic, and flavorful.

Coconut milk provides richness while tofu and vegetables absorb the curry flavors.

It is perfect for a gluten-free vegan dinner.

A balanced, comforting meal ideal for weeknight dinners.

Gluten-Free Vegan Mushroom Risotto

This Gluten-Free Vegan Mushroom Risotto is creamy, earthy, and satisfying.

It combines arborio rice, mushrooms, vegetable broth, and nutritional yeast for a rich, flavorful dinner.

Perfect for a cozy and elegant meal.

Slow stirring and gradual broth addition ensures the rice cooks evenly and releases starch for creaminess.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth, warmed
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/2 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion until translucent, about 5 minutes.
• Add garlic and thyme, cooking for another 1–2 minutes.
• Stir in sliced mushrooms and cook until soft and golden.
• Add arborio rice, stirring to coat grains with oil and mushrooms.
• Begin adding warmed vegetable broth 1/2 cup at a time, stirring constantly until absorbed before adding more.
• Continue this process for 20–25 minutes until rice is tender and creamy.
• Stir in nutritional yeast and adjust salt and pepper to taste.
• Remove from heat and garnish with fresh parsley.
• Serve immediately for best texture and flavor.

This Gluten-Free Vegan Mushroom Risotto is creamy, earthy, and comforting.

Mushrooms provide deep umami flavor while nutritional yeast adds richness.

It is perfect for a gluten-free vegan dinner.

A sophisticated, cozy meal ideal for special occasions or weeknights.

Vegan Mediterranean Chickpea Stew

This Vegan Mediterranean Chickpea Stew is hearty, flavorful, and gluten-free.

It combines chickpeas, tomatoes, olives, and vegetables in a fragrant stew.

Perfect for a warm, filling dinner served with gluten-free bread or rice.

Slow simmering allows flavors to meld while chickpeas provide protein and texture.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup kalamata olives, sliced
• 1 tsp smoked paprika
• 1 tsp oregano
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until soft and fragrant, about 5 minutes.
• Add smoked paprika and oregano, stirring to coat onions.
• Add diced tomatoes, chickpeas, zucchini, and bell pepper.
• Stir well and bring to a gentle simmer.
• Cover and cook for 20–25 minutes until vegetables are tender.
• Stir in sliced olives and season with salt and pepper.
• Simmer an additional 5 minutes to meld flavors.
• Serve warm with gluten-free bread or over rice.

This Vegan Mediterranean Chickpea Stew is hearty, flavorful, and nutritious.

Chickpeas provide protein while vegetables and olives add texture and taste.

It is perfect for a gluten-free vegan dinner.

A satisfying, wholesome meal ideal for family dinners or casual meals.

Vegan Stuffed Portobello Mushrooms

These Vegan Stuffed Portobello Mushrooms are savory, elegant, and gluten-free.

They feature large mushroom caps filled with a quinoa-vegetable mixture and baked until golden.

Perfect for a light but filling dinner.

Slow roasting enhances the natural umami flavor of the mushrooms while the filling adds protein and texture.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, chopped
• 1/2 cup spinach, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Brush mushroom caps with olive oil and place on a baking sheet.
• In a skillet, heat olive oil and sauté garlic for 1–2 minutes.
• Add cherry tomatoes, spinach, thyme, salt, and pepper, cooking 3–4 minutes until slightly softened.
• Stir in cooked quinoa and mix well.
• Spoon mixture evenly into mushroom caps.
• Bake for 20–25 minutes until mushrooms are tender and tops are lightly golden.
• Serve warm, garnished with fresh herbs if desired.

These Vegan Stuffed Portobello Mushrooms are savory, hearty, and flavorful.

Quinoa and vegetables provide protein and texture while mushrooms add umami richness.

They are perfect for a gluten-free vegan dinner.

An elegant, wholesome meal ideal for family or guests.

Vegan Sweet Potato & Kale Chili

This Vegan Sweet Potato & Kale Chili is spicy, hearty, and gluten-free.

It combines sweet potatoes, black beans, and kale in a tomato-based chili.

Perfect for a comforting, protein-rich dinner.

Slow simmering allows the sweet potatoes to soften and the flavors to meld together perfectly.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup chopped kale
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until translucent, about 5 minutes.
• Add chili powder and smoked paprika, stirring to coat onions and garlic.
• Add diced tomatoes, sweet potatoes, and black beans.
• Bring to a gentle simmer, cover, and cook for 20–25 minutes until sweet potatoes are tender.
• Stir in chopped kale and cook for an additional 5 minutes.
• Season with salt and pepper to taste.
• Serve hot, garnished with avocado or fresh herbs if desired.

This Vegan Sweet Potato & Kale Chili is hearty, spicy, and nourishing.

Sweet potatoes add natural sweetness while kale and beans provide protein and fiber.

It is perfect for a gluten-free vegan dinner.

A comforting, balanced meal ideal for chilly evenings or weeknight dinners.