Sweet potato, black beans and corn simmer in a smoky, chili-spiced tomato base for a one-pot dinner that's filling without any meat or wheat. It's even better the next day, so make a big batch.

Saffron rice cooks right in the pan with red pepper, carrot, artichoke hearts and black olives. It's a colorful, crowd-pleasing main that comes together with one pan and pantry staples.

Arborio rice slowly turns creamy as you stir in warm vegetable stock, with no butter or cheese required. A full pound of mushrooms gives it a deep, savory flavor.

This easy cauliflower and potato curry gets a protein boost from cubes of firm tofu. Garam masala, cumin, turmeric and fresh ginger make it warm and fragrant.

Soft, pillowy gnocchi made with sweet potato and a mix of rice, tapioca and chickpea flours instead of wheat. Toss them with your favorite sauce or pan-fry them until golden.

Extra-firm tofu is baked until chewy, then coated in a quick homemade barbecue sauce made with ketchup, maple syrup and smoked paprika. It's oil-free too, and great over rice or in a bowl.

Baked sweet potatoes are piled high with spiced tofu, onion, black olives, salsa and fresh cilantro. They make an easy weeknight dinner that's naturally gluten-free.

Yellow lentils simmer with turmeric and tomato, then get a sizzling finish of mustard seeds, cumin, garlic and onion. Serve it over steamed rice for a cozy, budget-friendly meal.

Canned black lentils and kidney beans make this rich, gently spiced curry quick enough for a weeknight. It tastes like it simmered for hours, and it's ready in half an hour.

Fresh okra is cooked with onion, tomato, garam masala and a squeeze of tangy amchur until tender but not slimy. Serve it as a main over rice or alongside dal.

A bag of frozen vegetables, a can of chickpeas and a can of coconut milk turn into a creamy curry in about 15 minutes. It's one of the fastest gluten-free dinners you can make.

Potatoes, carrots and cauliflower simmer in light coconut milk with curry powder and ginger, then mustard greens and spinach wilt in at the end. It's mild, comforting and full of vegetables.

Thin slices of zucchini stand in for noodles, layered with a lemony tofu ricotta, mushrooms, spinach and tomato sauce. You get all the comfort of lasagna without any pasta.

A hearty soy-protein bolognese with red wine, carrot and tomato is spooned over quick pan-fried zucchini noodles. It's a lighter, wheat-free take on a classic pasta night.

Rice vermicelli is tossed with onion, red pepper, garlic and green onion in a bright curry and turmeric seasoning. It's a fast stir-fry that's naturally gluten-free because there's no soy sauce in it.

This Middle Eastern classic combines brown rice and lentils with a generous pile of sweet, slowly browned onions. It's simple, inexpensive and very satisfying.

Nutty wild rice is tossed with balsamic-marinated mushrooms, zucchini, red pepper and sun-dried tomatoes. Serve it warm as a main or at room temperature as a hearty side.

Spiced, pan-fried tofu meets sweet mango, crunchy red cabbage and lime on soft corn tortillas. They're fresh, colorful and quick to make.

Warm, spiced chickpeas and sauteed bok choy sit on a bed of quinoa with sprouts and a sesame-rice vinegar drizzle. It's a balanced bowl that's easy to pack for lunch.

Tender brown rice flour and cornmeal biscuits are smothered in a creamy coconut mushroom gravy. It's a Southern comfort-food classic made completely vegan and gluten-free.

Frozen riced cauliflower makes a quick, low-carb base for mushrooms, scallions and chickpeas. There's no soy sauce here, just a salt-free seasoning blend and a little nutritional yeast.

Lentils, sweet potato, carrots and spinach simmer in a smoky paprika broth for a thick, filling soup. It's a great make-ahead lunch that freezes well.

Sweet potatoes, cabbage and okra cook in a creamy tomato and peanut butter broth with a little cayenne heat. Serve it over rice and top it with chopped peanuts.

Squash, beans and corn, the traditional "three sisters," come together in a chili-spiced stew with fire-roasted tomatoes. It's perfect for fall and Thanksgiving.

Cubes of firm tofu, potatoes, carrots and celery simmer in a light tomato broth with oregano and basil. It's a simple, homey stew that the whole family will eat.

Mushrooms take the place of beef in this French classic, braised with red wine, carrots, celery and thyme. It's thickened with cornstarch instead of flour, so it's gluten-free too.

Just a handful of ingredients turn summer squash into a silky, golden soup with a hint of thyme and red pepper flakes. It's a smart way to use up a bumper crop.

White beans and a few cashews blend into a creamy base, so you get a rich broccoli soup without any dairy or flour. Use sunflower seeds if you need it nut-free.

Frozen corn, coconut milk, red bell pepper and curry powder make a soup that's ready in minutes. Finish it with cilantro, lime and a little sriracha.

Pumpkin, kidney beans and spinach simmer with peanut butter, curry powder and chili for a hearty soup that eats like a meal. Kabocha or butternut squash work great too.

This chilled Spanish soup blends ripe tomatoes, cucumber, green pepper, garlic, olive oil and red wine vinegar. It's made without bread, so it's naturally gluten-free and ideal for hot days.

Protein-rich quinoa is tossed with black beans, corn, cherry tomatoes, avocado and salsa in a cumin-lime dressing. It's a perfect make-ahead lunch or potluck dish.

French lentils, juicy mango and red onion are dressed with lime, cumin and coriander. It's a bright, refreshing salad that's surprisingly filling.

Massaging the kale makes it tender, then it's tossed with dried cranberries, toasted cashews and a creamy lemon dressing. It's pretty enough for a holiday table.

Potatoes, carrots, red pepper, pickles and plenty of fresh dill and cilantro come together in a creamy vegan mayo dressing. Bring it to every cookout and barbecue.

Fluffy mashed potatoes made with olive oil or vegan butter and a little thyme or rosemary. They're simple, classic and go with everything.

Thin potato slices are baked in a rich, cheesy cashew sauce made with nutritional yeast and a touch of sriracha. It's a showstopping side for holidays and Sunday dinners.

Sweet potato, broccoli, zucchini, mushrooms and more are roasted, then baked in a smoky, cheesy dairy-free sauce. It's a great way to get picky eaters to eat their vegetables.

Cornmeal polenta is cooked, chilled, sliced and pan-fried until crisp on the outside and creamy inside. Dip them in marinara or your favorite hot sauce.

Sweet potatoes are sliced accordion-style, tucked with thin slices of garlic and roasted with olive oil and chili salt. They look impressive but take only a few ingredients.

Eggplant, zucchini, red pepper, onion and tomatoes are roasted with a simple vinaigrette, then finished with olives and fresh basil. Serve it warm or at room temperature.

Almond flour and a gluten-free baking flour blend make fluffy, golden pancakes sweetened with ripe banana. Top them with fresh berries and maple syrup.

Frozen shredded potatoes go straight into the waffle iron for crispy, golden hash browns with almost no effort. Top them with avocado for a savory breakfast.

Banana, avocado, spinach and lime blend into a thick, creamy bowl topped with berries and hemp seeds. It's a nutrient-packed breakfast that takes five minutes.

Raspberries, silken tofu and chia seeds set into a creamy, pudding-like breakfast overnight. Make a few jars at the start of the week for grab-and-go mornings.

Classic chickpea and tahini hummus gets a sweet, smoky twist from roasted red peppers. Serve it with fresh veggies or gluten-free crackers.

White beans and vegan cream cheese make a creamy base for artichoke hearts, spinach and dill, baked until bubbly. It's always a hit at parties.

These hearty rolls are made with quinoa, buckwheat flour and gluten-free oat flour, with no yeast needed. Enjoy them warm with soup or split for a sandwich.

Mashed sweet potato, peanut butter, dark chocolate and a little coconut flour make rich, fudgy brownies sweetened with maple syrup. No one will guess the secret ingredient.

A creamy cinnamon-spiced peanut butter filling is sealed in dark chocolate for a homemade version of the classic candy. They need just six ingredients.

Just mango and full-fat coconut milk, plus optional sugar, make a creamy, tropical ice cream. It's naturally dairy-free and gluten-free.

Almond flour, shredded coconut, maple syrup and fresh lemon press into tangy, chewy bars without turning on the oven. They're a bright, refreshing treat.

Dates, grated carrot, pecans and coconut flour roll into bite-size treats that taste like carrot cake. Dip them in dark chocolate or roll them in coconut.

Ripe bananas, coconut cream and maple syrup cook into a silky pudding thickened with cornstarch. Top it with fresh banana slices for an easy, comforting dessert.

Dark chocolate, coconut milk and chia seeds come together in a rich, silky mousse. Spoon it into small cups and top with vegan whipped cream and fresh fruit.

Coconut milk, cocoa, dark chocolate and a splash of coffee freeze into creamy chocolate pops. They're a nostalgic summer treat with no dairy at all.

A date and almond crust holds a creamy cashew filling swirled with fresh blueberries. It's no-bake, gluten-free and makes a stunning dessert for guests.