4 Plant-Based Gluten-Free Recipes for a Springtime Meatless Monday
We’re positively giddy over all of the delicious spring produce at our farmers markets right now, and we’re having so much fun trying to find new and exciting ways to serve it up. These meatless recipes don’t just feature spectacular spring veggies like peas, spring onion, and asparagus, but they’re also gluten-free, so you can share them with all of your family and friends, no matter their dietary choices and restrictions – and especially on Meatless Monday.
Sorghum is a great alternative to bulgur wheat that’s gluten-free and high in fiber. In this recipe from Blissful Basil, it forms the base for a yummy salad made with an omega-rich hempseed pesto. Arugula adds a peppery bite to the pesto – and the salad – while sweet currants bring a welcome note of sweetness.
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This vegan pâté features one of our favorite flavor pairs of the season: peas and mint. These two ingredients come together effortlessly with just a touch of garlic and sweet caramelized shallot for a spread that’s perfect to serve with crudités or on the gluten-free toast of your choice.
When strapped for time, a frittata is one of our favorite Meatless Monday recipes to throw together. It’s quick, requires just one pan, and is a great way to get a lot of different veggies on our plates. This asparagus and tomato frittata is no exception: it combines seasonal asparagus with the sweetness of tomato and just enough Fontina cheese to make each slice a little bit gooey and decadent.
This vegan sushi salad is fresh, flavorful, and full of goodness. Chili-ginger marinated tofu and a plethora of veggies including tatsoi, spring onion, avocado, and snap peas sit atop a bed of marinated brown rice flavored with sesame and cilantro. The dish is a real feast for the eyes and for the palate.
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