gluten free Archives - Forks Over Knives

Vegan Feijoada (Brazilian Black Bean Stew)

Caitlyn Diimig, RD — Mon, 12 May 2025 17:40:18 +0000

Fragrant with warming spices, this plant-based twist on the traditional Brazilian black bean stew achieves a rich umami flavor by adding tomato paste to the broth. Tender, melt-in-your-mouth black beans give vegan feijoada it earthy creaminess, while caramelized onion and bell pepper provide a background sweetness. Garnish with orange slices, lime zest, and cilantro to really bring the flavors alive.

Tips

To store: Transfer leftovers to an airtight container. Store in the refrigerator up to 5 days.

Cooked brown rice: This recipe calls for cooked brown rice. Be sure to have this on hand, or get it going before you start the stew. Feel free to use another grain such as quinoa or farro.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups stew + 3 cups rice

Time: 40 minutes

1½ cups chopped red bell pepper
¾ cup chopped onion
2 tablespoons no-salt-added tomato paste
3 cloves garlic, minced
3 15-oz. cans no-salt-added black beans, rinsed and drained (4½ cups)
2 cups low-sodium vegetable broth
1½ tablespoons lime juice (zest lime for garnish, if desired)
1 bay leaf
¾ teaspoon dried oregano, crushed
¾ teaspoon ground cumin
1 teaspoon sea salt
¼ teaspoon ground allspice
¼ cup chopped fresh cilantro
3 cups hot cooked brown rice
Orange slices

Instructions

In a large saucepan cook bell pepper, onion, tomato paste, and garlic over medium 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Stir in the next eight ingredients (through allspice). Bring to boiling; reduce heat. Cover and simmer 15 minutes or until heated through and flavors meld.
Remove and discard bay leaf. Stir in cilantro. Serve stew over rice. Garnish with orange slices and, if you like, lime zest and additional cilantro.

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Not-Picky Fruit Crisp

Carleigh Bodrug — Wed, 26 Mar 2025 17:25:39 +0000

Got apples, peaches, berries, or cherries hanging out in your fridge or freezer? This any-fruit crisp is the perfect way to give them new life. Throw them in a baking dish with a delicious oat topping for a mouthwatering fruit crisp suitable for any occasion. The golden topping, which is gluten-free if you use gluten-free rolled oats and oat flour, features tahini (or any nut butter you like) for added richness. Serve this yummy treat on its own or topped with Aquafaba Whipped Cream, vegan yogurt, or Vanilla Nice Cream.

From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet

For more inspiration, check out these tasty ideas:

Yield: Makes about 6 cups

Time: 50 minutes

6 cups fresh or frozen fruit of your choice (berries, pitted cherries, diced apples, and/or sliced peaches)
¼ cup packed pure cane light or dark brown sugar
2 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons pure vanilla extract
2 cups gluten-free rolled oats
1 cup gluten-free oat flour
½ cup pure maple syrup
¼ cup drippy tahini, peanut butter, almond butter, or sunflower seed butter
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
¼ teaspoon baking powder
Sea salt, to taste

Instructions

Preheat oven to 400°F. In a large bowl stir together fruit, brown sugar, cornstarch, 1½ tablespoons of the lemon juice, and 1 teaspoon of the vanilla. Pour into a 2-quart baking dish. Bake 10 minutes if using fresh fruit or 20 minutes if using frozen fruit.
In a medium bowl stir together the next seven ingredients (through baking powder) and the remaining 1½ tablespoons lemon juice and 1 teaspoon vanilla. Season with salt to taste. Massage mixture by hand until it turns into small clumps.
Remove fruit from oven. Carefully spread oat mixture over top. Bake 25 to 30 minutes more or until top is golden brown.

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30-Minute Blueberry Jam (No Pectin Needed)

Carleigh Bodrug — Tue, 18 Mar 2025 17:29:33 +0000

With just three ingredients, this small-batch quick jam without added pectin or processed sugar is no-fuss all the way. If you’re making jam but don’t have pectin, a lemon can save the day. The natural pectin in lemon juice and seeds acts as a thickening agent. Get the lemon juice, blueberries, and maple syrup simmering. Then add the lemon seeds—we recommend using a tea infuser, but if you don’t have one, you can just put the seeds straight into the pot and scoop them out after cooking. The intense berry flavor of homemade blueberry jam is far superior to store-bought and is best enjoyed with a slice of whole grain bread or double-toasted gluten-free Buckwheat Bread.

For more inspiration, check out our guide to making all kinds of quick homemade jam!

Yield: Makes about 1 cup

Time: 30 minutes

1 medium lemon, juiced (reserve lemon seeds)
2 cups fresh blueberries
3 tablespoons pure maple syrup

Instructions

Place lemon seeds in a tea infuser. (If you don’t have a tea infuser, drop the lemon seeds straight into the jam and remove them after cooking.)
In a medium saucepan combine lemon juice, blueberries, and maple syrup. Bring to boiling over medium; reduce heat to low. Simmer 5 minutes.
Using a potato masher or the back of a fork, mash blueberries to thicken the mixture. Drop tea infuser (or loose seeds) into the pan. Continue simmering 20 to 25 minutes more or until thick.
Let jam cool in pan. Remove tea infuser (or loose seeds). Transfer jam to a jar with a tight-fitting lid. Store jam in the refrigerator up to 1 week.

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Steel-Cut Oat Risotto with Leeks and Artichokes

Mary Margaret Chappell — Wed, 12 Mar 2025 18:04:27 +0000

Steel-cut oats have a creaminess similar to short-grain Arborio rice traditionally used in risotto—but they require much less stirring! The oats, lentils, and leeks are covered and left to cook for 15 minutes. After a quick stir, add artichoke hearts and radishes and leave them again, removing the lid for the last few minutes of cooking, to evaporate any excess liquid. The radishes, which become sweet when cooked, give the dish a nice pop of color! Garnish with lemon zest and fresh parsley and add a squeeze of lemon juice. For a cheesy, Parmesan-like topping, sprinkle each serving with nutritional yeast.

Gluten-free version: To make this gluten-free, be sure to use certified gluten-free steel-cut oats.

For more inspiration, check out these tasty ideas:

Easy Gluten-Free Risotto
Wild Mushroom and Asparagus Risotto
Lots-of-Vegetables Risotto
Or check out our full roundup of risotto recipes.

Yield: Makes 8 cups

Time: 50 minutes

3 cups low-sodium vegetable broth
2 cups thinly sliced leeks
1 cup steel-cut oats (see gluten-free tip, recipe intro)
¼ cup dry green lentils, rinsed and drained
10 to 12 frozen artichoke heart pieces
10 to 12 red radishes, halved
1 teaspoon chopped fresh oregano leaves
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon lemon zest
Chopped fresh parsley

Instructions

In a medium braiser or Dutch oven bring broth to boiling. Add leeks, oats, and lentils. Cover, reduce heat, and simmer 15 minutes.
Meanwhile, place artichoke hearts in a medium bowl; pour 1 cup boiling water over top. Let stand 1 minute. Drain; cool slightly.
Give the oat and lentil mixture a quick stir, then scatter the artichoke hearts and radishes over top. Cover and cook 10 minutes more. Remove lid; cook 5 minutes or until lentils are tender and oats have absorbed all of the liquid. Remove from heat. Cover and let stand 5 minutes. Stir in oregano, salt, and pepper.
Just before serving, drizzle risotto with lemon juice and sprinkle with lemon zest and parsley.

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Potato and Broccoli Tots

Carleigh Bodrug — Mon, 10 Mar 2025 19:42:06 +0000

If you’re buying fresh broccoli heads and throwing away the stalks, you’re leaving a lot of money on the table. Get more bang for your broccoli buck by transforming those stalks into delicious green tots! These tasty broccoli tots from low-waste-cooking queen Carleigh Bodrug make a fun appetizer or kid-friendly snack served with salsa, ketchup, or Creamy Cilantro-Garlic Dressing. And they’re so simple: Grate broccoli stalk and potato, then combine with soaked ground flaxseed, chopped broccoli florets, and nutritional yeast. Don’t buy broccoli crowns for this recipe: You want a head with a whole stalk, plus an extra stalk.

Tips

To bake instead of air-fry: Preheat oven to 400°F. Bake on a prepared baking sheet for 25 minutes or until crispy, turning tots halfway through.

For more inspiration, check out these tasty ideas:

Time: 40 minutes

1 tablespoon flaxseed meal
1 head broccoli with stem + 1 more broccoli stem (12 oz.)
1 8-oz. russet potato, scrubbed
1 tablespoon nutritional yeast
¼ teaspoon sea salt
Ketchup or other dip such as Creamy Cilantro-Garlic Dressing

Instructions

Preheat air fryer to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together flaxseed meal and 2½ tablespoons water. Let stand 5 minutes.
Using a paring knife or potato peeler, peel the woody skin off the broccoli stems. Using the medium holes on a box grater, coarsely shred broccoli stems and potato into a large bowl. Finely chop broccoli florets and add to bowl. Add flaxseed mixture, nutritional yeast, and salt; mix well. Using wet hands, form rounded tablespoons of the mixture into short cylinders. Place tots on the prepared baking sheet.
Working in batches, arrange tots in air-fryer basket in a single layer without touching one another. Air-fry 10 minutes. Turn tots over; air-fry 8 minutes more or until browned and crisp. Serve immediately with ketchup or your dip of choice.

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Confetti Cornmeal Muffins

Kathryn Hendrix, RDN, LD — Wed, 26 Feb 2025 18:59:00 +0000

Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.

Tips

Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.

For more inspiration, check out our collection of favorite vegan muffin recipes!

Yield: Makes 12 muffins

Time: 30 minutes

½ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1 cup brown rice flour
½ cup finely ground cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground chipotle chile
½ teaspoon freshly ground black pepper
¼ teaspoons sea salt
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
½ cup unsweetened applesauce
¾ cup fresh or canned corn kernels, rinsed and drained if canned
¾ cup chopped jarred roasted red peppers
Jalapeño pepper jelly (optional)

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).

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Chef Bai’s Oat Chocolate Put-on-Everything Sauce

Chef Bai — Wed, 12 Feb 2025 19:18:49 +0000

This silky smooth vegan chocolate sauce from Chef Bai (aka Bailey Ruskus) has a rich chocolate flavor thanks to cacao powder, homemade almond milk, and pure maple syrup to sweeten. “For a long time, breaking up with dairy meant breaking up with milk chocolate,” Chef Bai writes in her new cookbook, Breaking Up with Dairy. “FINALLY, we get to have our milk chocolate.” The vegan chef says she stores this sauce in a squeeze bottle and drizzles it on nice cream, cakes, and more. It also makes a great dip for fresh strawberries, bananas, and other fruit. Try the recipe and check out our Q&A with Bai here!

Gluten-free version: This recipe is gluten-free if you use certified gluten-free oat flour.

Chef Bai’s No-Strain Almond Milk

For the best results, Chef Bai recommends making your own almond milk from scratch using her easy, no-strain recipe: Combine 4 large pitted Medjool dates, ¾ cup raw almonds, ¼ teaspoon salt, and 4 cups water in a high-powered blender and blend on high speed for 1 to 3 minutes. Pour into a Mason jar and refrigerate. Enjoy within 5 to 7 days.

If using store-bought milk: Please note that if using store-bought milk and opting for an unsweetened variety, your sauce may not be quite as sweet as if you used Chef Bai’s No-Strain Almond Milk recipe above. You can dial up the maple syrup slightly to help account for this.

From Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere

Yield: Makes 2 cups

Time: 20 minutes

2 cups No-Strain Almond Milk (recipe above) or store-bought plant-based milk of your choice*
¾ cup unsweetened cacao powder
¼ cup pure maple syrup
2 teaspoons oat flour

Instructions

Combine all ingredients in a medium-size saucepan over medium-low heat, and whisk well. Cook, stirring periodically, for 13 to 15 minutes; if at some point it gets too hot and bubbles over, just lower the heat a bit and whisk to reduce the bubbles. It will reduce a bit and thicken as it cooks. Remove from the heat and let cool completely. Store in an airtight container in the fridge for 7 days. This will thicken a bit once refrigerated but will still pour beautifully once it’s chilled.

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Dairy-Free Potato Corn Chowder

Rachael J. Brown — Fri, 07 Feb 2025 20:27:41 +0000

Looking for a nourishing, family-friendly weeknight meal for when you’re tired and hungry? This creamy corn chowder has you covered. The cozy stew features kitchen staples such as fire-roasted corn, dried dill and thyme, and leftover baked potatoes. (Fun fact: Potatoes that have been cooked and cooled have more resistant starch than freshly cooked potatoes, making them a boon for gut health.) For a thinner soup, add more water or plant-based milk at the end. Bon appetit!

Tips

How to bake a potato: Wash large russet potatoes, cutting away any sprouting eyes or dark spots. Pat potatoes dry and poke them with a fork on all sides. Bake in a 400°F oven for 1 hour or until a fork easily pierces through centers. Chill for up to 4 days until ready to use. For more spud-baking know-how, check out our handy guide to cooking the perfect baked potato.

Can you freeze corn chowder? Yes! Portion into air-tight containers and freeze, ready to pull out for a heat-and-eat meal.

For more inspiration, check out these tasty ideas:

Yield: Makes 9 cups

Time: 30 minutes

1 cup chopped yellow onion
½ cup chopped green bell pepper
1 cup + 2 tablespoons low-sodium vegetable broth
2 large baked and chilled russet potatoes, chopped
1 15.5-oz. can no-salt-added cannellini beans, undrained
1 4-oz. can mild green chiles
2 cups fresh or frozen roasted corn
2 bay leaves
½ teaspoon dried dill weed
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
1 cup unsweetened, unflavored plant-based milk
¼ cup raw cashews
¼ cup nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh chives

Instructions

In a large pot combine onion, bell pepper, and 2 tablespoons of the vegetable broth. Cook over medium until onion is tender and starts to brown. Add the remaining 1 cup broth and the next eight ingredients (through nutmeg). Cook 10 minutes or until soup comes to a slow rolling boil; reduce heat. Simmer, uncovered, 15 to 20 minutes or until flavors merge. Remove and discard bay leaves.
Carefully transfer 2 cups of the soup to a high-speed blender. Add the next five ingredients (through black pepper). Cover and blend until creamy. Stir mixture into soup pot. Top servings with chives.

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Rose Tahini Granola

Jenné Claiborne — Wed, 29 Jan 2025 18:35:05 +0000

This recipe is excerpted from Sweet Potato Soul Vegan Vibes by Jenné Claiborne. Check out our interview with Claiborne to learn more about the book!

Looking for a sweet, heart-healthy treat for a loved one, Galentine, or yourself this Valentine’s Day (or any day)? This rosy granola is just the thing. Rose shines brightest when it’s the focal point of a recipe—surrounded by more subtle, albeit equally divine, flavors and ingredients—and this rose tahini granola does just that.

Instead of oil, this recipe uses tahini (sesame seed paste) to give the granola a toasty crunch as it bakes. It also adds protein, fiber, and calcium to this morning delight. Enjoy it with some unsweetened plant-based milk and fresh berries. Or pack it in a Mason jar and wrap it in a bow for a gift-worthy presentation!

Gluten-free version: To make this gluten-free, use certified gluten-free rolled oats.

Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Makes 4 cups

Time: 50 minutes

½ cup tahini
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 cups old-fashioned rolled oats
½ cup pistachios or other nuts or seeds
½ cup dried rose petals

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well. Stir in the oats and pistachios. Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
Bake for 10 minutes.
Remove from the oven to flip and stir. Bake for another 5 minutes.
Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait). Once cool, toss the granola with the dried rose petals and serve.

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Cheesy Vegan Baked Spinach Dip

Laura Marzen, RD, LD — Mon, 27 Jan 2025 18:17:23 +0000

This healthy twist on the Cheesecake Factory favorite features aromatics, fresh spinach, and frozen artichoke hearts for convenience. A creamy cashew and white bean sauce, stirred in just before baking, delivers mouthwatering cheesiness and is significantly lower in fat than traditional versions. Serve with home-baked tortilla chips and a dollop of pico de gallo for a guilt-free snack worth raving about. This recipe calls for portioning out the dip into individual-serving ramekins so that guests can double-dip to their hearts’ content—but you can also serve it in one large dish. (See tip below.)

Making this cheesy vegan spinach and artichoke dip for a Super Bowl party? Find our full selection of vegan Super Bowl recipes here, and build a delicious game-day menu!

Tips

For a single large dish of dip: Spoon spinach mixture into a 9- or 10-inch deep-dish pie plate. Bake and serve as directed.

Cashews: Soak cashews in enough hot water to cover 15 minutes; drain and rinse.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 45 minutes

½ cup chopped onion
5 oz. fresh baby spinach, stemmed and coarsely chopped
3 cloves garlic, minced
½ of a 10-oz. pkg. frozen artichoke hearts, thawed, pressed to remove excess water, and chopped
½ of a 15-oz. can no-salt-added white beans, rinsed and drained (¾ cup)
¾ cup unsweetened, unflavored plant-based milk
⅓ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
3 tablespoons lemon juice
¼ teaspoon sea salt
Baked tortilla chips and pico de gallo, for serving

Instructions

Preheat oven to 350°F. In a large skillet cook onion over medium 4 to 5 minutes or until tender, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. Add spinach and garlic; cook, tossing with tongs, 1 to 2 minutes or until spinach is wilted. Add artichokes; cook 2 to 3 minutes or until most of the liquid has evaporated. Transfer spinach mixture to a large bowl.
In a blender combine the next six ingredients (through salt). Cover and blend until very smooth, scraping sides of blender as needed. Add to spinach mixture; stir until well combined. Spoon mixture evenly into six 4-oz. ramekins or custard cups. Place ramekins in a shallow baking pan.
Bake 20 minutes or until dip is heated through. Let cool 5 to 10 minutes before serving. Serve with Homemade Tortilla Chips and Pico de Gallo.

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