Gluten-Free Recipes for Vegetarian



Gluten-Free Black Bean Burgers

June 4, 2024

A black bean burger on a plate next to a bowl of guacamole.

This gluten-free black bean burger is perfect for any vegetarians with celiac, or folks looking to incorporate more vegetables into their diet. Try making it for the next summer barbecue, and customize it with whichever toppings you prefer. 

This recipe is provided by our friends at the Gluten-Free Palate

Ingredients

Yields six burgers

  • 2 15 oz cans black beans, drained and rinsed
  • 1 Tablespoon olive oil
  • ½ green bell pepper, minced
  • ½ white or yellow onion, minced
  • ¼ cup gluten-free breadcrumbs
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 Tablespoon garlic, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • GF buns, for serving

Plus any other toppings you like on your burger, like cheese, pickles, lettuce, tomato, red onion, guacamole, etc.

Instructions

  1. Preheat oven to 325F°.
  2. Line a baking sheet with parchment paper, then spread the beans evenly on the baking sheet and drizzle with olive oil. Roast in the oven for about 10-15 minutes to dry them out.
  3. In the meantime, cook the peppers and onions in a skillet over medium heat until the onions are transparent and the peppers tender. Add the garlic and cook for another minute. Remove from the heat and transfer to a food processor.
  4. Add the dried beans to the food processor and pulse until the ingredients are combined.
  5. Transfer the mix to a large bowl, add the cumin, sweet paprika, Italian seasoning, salt, pepper, egg, and breadcrumbs, and mix with your hands until everything is well-combined.
  6. Measure ½ cup of the mix into your palms, then roll into a ball and flatten into a patty. Place on top of the baking sheet, then repeat until mix is gone (should yield about 6 regular-sized patties, or 12 sliders)
  7. After forming all the patties, refrigerate them for 30 minutes or more before cooking. This firms up the patties and prevents them from falling apart during cooking.
  8. Bake for 20 minutes, flipping halfway through.
  9. Assemble the burgers with patties, buns, and favorite toppings. Serve immediately and enjoy!
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TAGS: DESSERT, LUNCH, VEGETARIAN


Gluten-Free Hot Cross Buns

February 23, 2024

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

This recipe was provided by our friends at the Gluten-Free Palate.

A photo of hot cross buns. There are also bowls of various ingredients.

Ingredients

Hot Cross Buns

  • 1 ½ cups gluten-free all-purpose flour
  • 5 Tablespoon cornstarch
  • ½ cup sugar
  • 2 teaspoon dry quick yeast
  • 1 teaspoon cream of tartar
  • teaspoon cinnamon
  • teaspoon salt
  • teaspoon pumpkin pie spice
  • ⅓ cup dried currants
  • 3 Tablespoon dried cranberries
  • 2 Tablespoon crushed almonds
  • 1 teaspoon lemon zest
  • 1 teaspoon orange peel
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • ½ cup melted butter

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoon orange juice (or milk)

Instructions

  1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
  2. Add spices, lemon and orange zest, salt, and mix again.
  3. Add vinegar, vanilla, and butter.
  4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
  5. Add dried currants, dried cranberries, and chopped almonds.
  6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
  7. Divide the dough into 6 parts.
  8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
  9. On top of each bun, make an incision in the shape of a cross.
  10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
  11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
  12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.
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TAGS: VEGETARIAN, HOLIDAY, DESSERT, BREADS


Samosas

October 31, 2023

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

This recipe is provided courtesy of our friends at the Gluten-Free Palate

A plate of samosas in front of dipping sauces.

Ingredients

Filling

  • 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
  • 1 Tbsp olive oil
  • 2 tsp butter
  • ¼ tsp cumin
  • ½ tsp fennel seeds
  • 1 Tbsp curry powder
  • ½ tsp cayenne powder
  • ¼ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ginger paste
  • 1 onion finely chopped
  • 2 cloves garlic, finely minced
  • 4 oz thawed peas
  • 1 carrot, shredded
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp lemon juice
  • ¼ cup water
  • 2 Tbsp chopped cilantro
  • Oil for frying

Pastry

  • 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 4 Tbsp olive oil
  • 1-1 ½ cups warm water

Dipping Sauce

  • 1 tsp oil
  • 1 clove garlic, finely minced
  • 1 Tbsp concentrated tamarind paste
  • ¼ cup hot water
  • ½ tsp salt
  • ½ tsp cayenne powder
  • 1 Tbsp brown sugar
  • ½ tsp ground cumin

Instructions

Filling

  1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
  2. Heat a large wok over medium to low heat. Add olive oil and butter.
  3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
  4. Add garlic, and saute again for a few minutes.
  5. Add onion until translucent and fragrant.
  6. Add thawed peas and shredded carrot. Cook until tender.
  7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
  8. Add the coriander and cook for a few minutes
  9. When all the filling is cooked, remove it from the heat and allow it to cool.

Pastry

  1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
  2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
  3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
  4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

  1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
  2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
  3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
  4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
  5. Close them by folding the round side and pinching to seal.
  6. Repeat the process with the rest of the dough.

Dipping Sauce

  1. Heat oil in the saucepan. Add garlic and saute.
  2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

  1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
  2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
  3. Serve hot with dipping sauce.
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TAGS: APPETIZERS/SNACKS, DINNER, LUNCH, SIDE DISHES, VEGETARIAN


Peach Crisp

August 1, 2023

If you’re taking advantage of peach season in late July or early August, use fresh peaches for this recipe! Otherwise, substitute canned or frozen peaches. This is the perfect treat to sweeten up a hot summer night, or bring to any gathering, any time of the year, to cap off a hearty meal. 

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

A bowl of peach crisp topped with ice cream.

Ingredients

Peach filling

  • 5 cups fresh or frozen and thawed peach slices (about 8 medium-large fresh peaches)
  • ¼ cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon vanilla extract

Crisp topping

  • ¾ cup brown sugar, packed
  • ½ cup all-purpose gluten-free flour blend
  • ½ cup gluten-free quick oats (make sure they are gluten-free, or substitute chopped nuts, such as slivered almonds or chopped pecans)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ⅓ cup butter, softened

Instructions

  1. Preheat oven to 375°F (190°C) and position the oven rack in the center of the oven. Lightly spray or grease an 8x8x2” square baking pan.
  2. Make the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
  3. In a separate, medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg.
  4. With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Evenly sprinkle the topping over the peach filling.
  6. Bake for 25 minutes or until the topping is golden brown.
  7. Serve warm with vanilla ice cream or whipped cream. It’s best the day of, but can be stored at room temperature for up to two days.
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TAGS: VEGETARIAN, DESSERT


Homemade, Gluten-Free Pasta (no machine needed!)

July 3, 2023

Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.

If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Two nests of raw pasta. In the corner is the Gluten-Free Palate logo.

Ingredients

  • 1 ½ cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
  • 3 large eggs

Instructions

  1. In a large bowl, mix the flour with the xanthan gum, if using.
  2. Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
  3. Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
  4. Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
  5. Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
  6. Top your noodles with your favorite gluten-free sauce and serve!
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TAGS: VEGETARIAN, LUNCH, DINNER, DAIRY-FREE


Dal Makhani (Indian lentils)

May 31, 2023

Looking for a delicious Indian recipe? Try this gluten-free, vegetarian dish, full of protein and flavor! Serve with basmati rice for a full meal.  

This recipe is provided courtesy of the Gluten-Free Palate.

A bowl of dal makhani.

Ingredients

  • 1 onion chopped
  • 1 cup urid beans (black lentils)
  • ⅓ cup canned red beans
  • ⅓ cup canned black beans
  • 1 chopped tomato
  • 1 Tbsp butter
  • ¼ cup cream
  • 3 cups of water
  • ⅕ tsp cumin
  • ⅕ tsp granulated garlic
  • ⅕ tsp chili
  • ⅕ tsp ginger
  • ⅕ tsp turmeric
  • ⅕ tsp fenugreek
  • ⅓ tsp garam masala
  • ½ tsp salt
  • ⅕ tsp pepper
  • cilantro for serving

Instructions

  1. Pre-soak urid beans for 5-6 hours. This will shorten their cooking time.
  2. In an Instant Pot or pressure cooker on saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
  3. Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
  4. Stir and cook under pressure for 30 minutes. Then gently release the pressure and open the lid, checking the beans—they should be soft.
  5. Pour in the cream and add the garam masala. If you’re using canned beans, add them now.
  6. Simmer on saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.
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TAGS: VEGETARIAN, SOUPS/STEWS


Cheese Crackers

February 22, 2023

You only need five ingredients to make the best ever gluten-free cheese crackers that taste like a name-brand treat! They’re exactly what a cracker should be: crunchy and salty. This recipe is provided courtesy of the Gluten-Free Palate.

A bowl of cheese crackers. To the right is the Gluten-Free Palate logo.

Ingredients

  • ¾ cup all-purpose gluten-free flour
  • ¼ teaspoon xanthan gum
  • 1 ½ –2 cups shredded cheddar (about 6-8 oz)
    • For different flavors, use different cheeses. These photos were taken using a sharp cheddar. For a white cheddar, use white cheddar cheese.
  • 4 Tablespoons butter, cold and cut into 1 inch pieces
  • Extra salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350ºF. Line a baking sheet with parchment paper; set aside.
  2. In a food processor, pulse the gluten-free flour blend and xanthan gum. Add the butter pieces and cheese.
  3. Pulse together until it forms a ball (about 2 minutes).
  4. Place the ball between two pieces of wax paper, and roll it out to about ¼” to ⅛” thick.
  5. Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
  6. Carefully peel them and place on a parchment lined baking sheet about ½-inch apart.
  7. Poke each cracker with a fork to prevent over-puffing.
  8. Sprinkle with salt, if desired.
  9. Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.
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TAGS: APPETIZERS/SNACKS, FOR KIDS, VEGETARIAN


Besan Halwa

October 25, 2022

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

Besan is the Hindi word for gram flour. Also known as garbanzo flour or chickpea flour, besan is made from ground chickpeas, which are naturally gluten-free.

This recipe is for a deliciously rich Indian dessert that’s full of flavor. Find more recipes from Annika on her website.

Ingredients:

  • 1 cup besan (gram flour)
  • ½ cup ghee
  • ½ cup sugar
  • 2 cups water, warm
  • 2 pinches saffron soaked in 2 Tablespoons warm milk
  • 1 teaspoon cardamom powder
  • 2 Tablespoons pistachio slivers
  • 2 Tablespoons almond slivers

Directions:

  1. Sieve the besan to a fine flour. Make sure that there are no lumps in the flour.
  2. Heat ghee in a heavy bottom steel pan.
  3. Once the ghee is hot, lower the heat to medium and add besan to it.
  4. Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low.
  5. Stir and roast the besan in ghee on low heat for about 15 minutes.
  6. Roast the besan until it starts separating from the ghee. At that point, begin to slowly add 2 cups of warm water to the pan, stirring until the water is absorbed.
  7. When the water is absorbed, add the sugar, cardamom and saffron soaked in milk. Keep stirring continuously.
  8. Switch off the heat when you see the desired consistency (some prefer it a bit smoother, like a paste, and others with more substance and shape) and let it stand for 2-3 minutes.
  9. Garnish with chopped pistachios and almonds and serve warm.
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TAGS: HOLIDAY, VEGETARIAN, DESSERT


Peanut Butter Cups

November 2, 2021

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Tammy Aiken


Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

Ingredients:

  • 1/3 cup gluten-free smooth peanut butter
  • 1/8 teaspoon sea salt or table salt
  • 1 tablespoon confectionery sugar (powdered sugar)
  • 1 cup Enjoy Life Semi-sweet Vegan chocolate chips
  • Peanut butter cup mold. I use the Palksky chocolate almond peanut butter cup mold.

Directions:

  1. In a glass measuring cup mix the peanut butter, salt, and sugar. Set aside.
  2. In another glass measuring cup or a microwavable bowl, add 1 cup of chocolate chips.
  3. Melt the the chocolate chips in the microwave in 30 seconds intervals until smooth, mixing as you go.
  4. Warm the peanut butter mixture in the microwave for 15 to 20 seconds until melted and smooth. Mix.
  5. Add 1 full teaspoon of chocolate to each mold section. Spread over the bottom and up the sides of the mold.
  6. Add 1/2 tablespoon of the peanut butter filling to each section and spread over the bottom.
  7. Add 1/2 tablespoon of chocolate over the top and spread to cover.
  8. Put into the refrigerator for 25 to 30 minutes and allow them to set.
  9. Remove the mold from the fridge, pop each cup out and enjoy.
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TAGS: VEGETARIAN, HOLIDAY, DESSERT, DAIRY-FREE


Summer Tomato Corn Galette

September 2, 2020

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

  • 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
  • 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
  • (1 tsp. Sugar – not necessary if you use Krusteaz)
  • salt and pepper
  • ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
  • 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
  • 2 Tbsp olive oil
  • 3 tbsp ice water

Filling

  • 2 Tbsp. olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
  • Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
  • 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
  • ~3 large ripe tomatoes, sliced – I like Campari
  • ¾ c 3 oz shredded cheddar

Directions:

  1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
  2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
  3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
  4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
  5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

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TAGS: APPETIZERS/SNACKS, VEGETARIAN, SIDE DISHES, HOLIDAY, DINNER