35+ Best Vegetarian and Gluten-Free Recipes to Make For Dinner

Tender roasted acorn squash halves get piled high with chickpeas, spinach, and a sticky hoisin-ginger glaze. It's a cozy fall centerpiece, and it's gluten-free as long as you use gluten-free hoisin and soy sauce (or tamari).

Butternut squash, coconut milk, and a fresh chili pepper blend into a silky soup with a gentle kick. It's naturally gluten-free and just right for chilly fall evenings.

Tender potatoes simmer in a creamy coconut curry sauce with spinach and peas. Spoon it over rice for a comforting, gluten-free dinner that's easy enough for any weeknight.

Cinnamon, cumin, and coriander warm up this hearty stew of butternut squash, chickpeas, and tomatoes. Stir in a little harissa if you like extra heat.

Eggplant, butternut squash, and mushrooms soak up a creamy Thai red curry sauce in this fall-friendly bowl. Choose a vegan, gluten-free curry paste and serve it over rice.

Pecans, almonds, pistachios, and mashed sweet potato bake into a sliceable, holiday-worthy centerpiece. It's made with gluten-free flour and tamari, so everyone at the table can dig in.

A savory chickpea, mushroom, and veggie filling hides under a fluffy blanket of mashed potatoes. It's thickened with cornstarch instead of flour, so this cozy classic stays gluten-free.

Layers of roasted eggplant, a hearty lentil and chickpea sauce, and creamy mashed potatoes make this moussaka pure comfort food. The silky white sauce on top is made with gluten-free flour and almond milk.

This smoky, savory BBQ tempeh is a surefire crowd pleaser. The homemade sauce is made with tamari, so it's gluten-free from start to finish.

Cauliflower, green beans, and bell peppers simmer with garam masala, cinnamon, and cloves in this simple vegetarian curry. Serve it over basmati rice, and pick a gluten-free stock cube to keep it GF.

This sweet potato soup is pure comfort food: rich, creamy, and warmly spiced with smoked paprika and ginger. A splash of coconut milk makes it silky without any dairy.

There's something about a whole roasted cauliflower head that's just so impressive. It's seasoned with garam masala and herbs, then drizzled with a lemony tahini sauce.

Craving Indian food? This creamy chickpea tikka masala with mushrooms and spinach beats takeout any night of the week.

Roasted sweet potatoes are stuffed with a zesty black bean and pepper filling, then topped with a tangy cashew-lime cream. They're filling, colorful, and naturally gluten-free.

Sweet potatoes, broccolini, and chickpeas roast together with herbs and tamari on a single sheet pan. It's the kind of easy weeknight dinner that practically cooks itself.

Jackfruit is a vegetarian's best friend, and this curry is the perfect way to try it. Toasted whole spices and coconut milk give it a rich, aromatic sauce.

This red lentil dahl is so rich and creamy, you'd never guess it's vegan and gluten-free. Cauliflower, zucchini, and kale sneak in plenty of extra veggies.

Gluten-free tortillas are rolled around black beans, corn, and tangy goat cheese, then baked in a spiced tomato sauce. Top them with avocado and cilantro for an easy Mexican night.

Sometimes you just need a big bowl of belly-warming stew. This one is packed with chickpeas, cauliflower, peppers, and spinach in a smoky tomato broth.

Skip the takeout and make this crispy sweet and sour tofu at home. The tangy orange sauce gets its savory depth from tamari, so it's gluten-free too.

Rice noodles, crunchy veggies, and a quick tamari-lime sauce come together in this easy pad thai. Top it with chopped peanuts and fresh cilantro for the full takeout experience.

This hearty lentil soup gets an extra boost of protein from butter beans. Potatoes, zucchini, and rosemary make it a filling one-bowl meal.

This gorgeous soup is packed with coconut, sweet potato, and tender jackfruit. Finish each bowl with mashed avocado and fresh dill.

This mushroom risotto with broccoli and peas is rich and creamy without a drop of dairy. Use tamari rather than soy sauce to keep it gluten-free.

Roasted spaghetti squash boats are filled with a spiced chickpea and tomato sauce, then topped with vegan feta. It's a fun, veggie-packed swap for pasta night.

For an easy last-minute dinner, throw together these burrito bowls with rice, black beans, corn, and fresh veggies. Creamy avocado and a squeeze of lime tie it all together.

Yellow split lentils simmer with turmeric, mustard seeds, and coconut milk in this comforting one-pot curry. It's budget-friendly, naturally gluten-free, and great for meal prep.

Mini eggplants are glazed in a sweet and savory homemade teriyaki sauce, then finished with scallions. Make it with tamari to keep it gluten-free, and serve it over rice.

Thin zucchini slices stand in for noodles in this lasagna, layered with herbed tofu ricotta, mushrooms, spinach, and tomato sauce. It's hearty, comforting, and gluten-free.

Thick slices of cauliflower are roasted with garlic, thyme, and mustard, then served over a simple tomato sauce. Use tamari in the sauce to keep this elegant main gluten-free.

Gluten-free spaghetti cooks right in a creamy coconut sauce with kidney beans and veggies, so there's only one pot to wash. It's a cozy, protein-packed weeknight dinner.

This hearty lentil loaf is packed with mushrooms, veggies, and cranberries, and it's bound with flaxseed and buckwheat flour. Serve it with mashed potatoes for a comforting dinner.

Portobello mushrooms are baked in a zesty herb chermoula and served over warmly spiced buckwheat with dates and pomegranate. A preserved lemon cashew cream brings it all together.

Meaty portobello mushrooms and crispy Parmesan polenta chips make a vegetarian spin on steak frites. A classic béarnaise sauce takes this gluten-free dinner over the top.

Roasted sweet potatoes, quinoa, corn, and kidney beans come together with a garlicky yogurt dressing. These colorful bowls are great for meal prep, too.

Spiced roasted sweet potatoes and sprouted lentils are topped with a creamy jalapeño salsa. Serve them in corn tortillas to keep these tacos gluten-free.

Hearts of palm and artichokes give these Thai-spiced crab cakes a flaky, crab-like texture. Pan-fry them for a golden crust, and use tamari to keep them gluten-free.