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Simple Vegan, Gluten & Oil-Free Recipes

These Plant-Based Allergy-Friendly Delights Will Have You Cheering

By M.R. CameoPublished 2 years ago Updated 2 years ago 9 min read

Having had to eliminate many things from my diet, I have spent countless hours in the kitchen creating new concoctions and recreating old favorites, as well as searching for hidden gems. All the recipes in this article are ones that I have made several times and hold a special place in my life (all pictures are my own). They are all plant-based, and free from gluten, corn, oats, buckwheat, canola, msg, artificial sweeteners, and added oils. I have learned that regardless of your diet, whether due from choice or circumstances, robust and charming dishes can always be fashioned from a dash of zeal and ingenuity.

Vitality Hummus

This fermented hummus is chock-full of flavor and probiotics making it easy to digest. You can easily substitute or create your own mix of toppings for this enjoyable appetizer. Enjoy with vegetables, crackers, or bread.


-2 Cups of Fermented Hummus, Check out Insane in the Brine to learn how to easily make your own- https://insaneinthebrine.com/lacto-fermented-hummus/

-Kalamata Olives, Cherry Peppers, Green Onions, Sauerkraut, Artichokes

1. Follow directions to ferment your own hummus*

2. Top with whatever healthy garnishes you desire, olives, peppers, green onion, kraut or pickles, artichokes, roasted garlic, pickled brussels sprouts, marinated fresh herbs and cherry tomatoes are all excellent options

*Add 1 TSP of asafoetida when blending in the tahini and other seasonings for an intense burst of flavor!

Loaded Focaccia ‘Tuna’ Sandwich

This fully loaded sandwich is stacked with excitement. The gluten free cheesy focaccia is overflowing with pickled jalapenos, sauerkraut and olives. Inside there is a savory faux tuna filing mixed with avocado instead of mayonnaise, and topped with fresh heirloom tomato, lettuce, and pickles. I always loved fresh bread and tuna salad growing up and this gluten-free vegan sandwich delivers the flavor at full punch.


For the Bread

-1 Package of Simple Mills Artisan Bread Mix or Your Favorite Gluten-Free Bread Mix

-1 TBSP of Nutritional Yeast

-Favorite Toppings Sauerkraut, Kalamata Olives, Jalapenos, Cherry Tomatoes or Pepperoncini’s

For the Tuna

-1 Can Chickpeas

-1 Ripe Avocado

-1 Nori Sheet Finely Chopped

-10 capers finely chopped

-1/2 TBSP Dijon Mustard

-1 TBSP Lemon Juice

-Few Grinds of Black Pepper

-1/2 TSP Garlic Powder

-1/2 TSP Onion Powder

-1 TSP Dijon Mustard

-Couple Grinds of Fresh Pepper


Pickles, Heirloom Tomato, and Lettuce

1. Prep bread according to box instructions

2. Add nutritional yeast and your favorite toppings and slightly indent them into the top, and then bake according to box directions

3. Wait to cool before cutting in half lengthwise

3. Mix all tuna ingredients together until well incorporated, taste and make any adjustments to your liking

4. Assemble sandwich with tuna on the bottom, and top with lettuce, heirloom tomato, and pickles.

Revving Enchiladas

Enchiladas have been a favorite of mine for as long as I can remember, but things slowly got more complicated as I was forced to eliminate wheat, corn, and oil. After some experimenting, I came up with these enchiladas that are bursting with flavor and are sure to make a dent in your appetite. Aromatic jackfruit and fluffy rice make up the filling, while spicy refried beans and golden potatoes accompany the dish. Garnished with green onion, Kalamata olives, and fresh lemon.


For the Enchiladas

-1 Package of Gluten Free Tortillas (I recommend Siete- https://sietefoods.com/collections/tortillas but making your own is also an excellent option!)

-1 Can of Jackfruit in Brine

-9 oz Enchilada Sauce of Your Choosing (If looking for a store-bought option I recommend Siete- https://sietefoods.com/collections/seasonings-sauces/products/enchilada-sauce-mix-pack-2-red-2-green)

-1 Cup Dried Rice of Your Choosing

-1 Yellow Onion

-6 Cloves of Garlic

-1 TBSP Apple Cider Vinegar

-1 TSP Smoked Paprika

-2 TSP Nutritional Yeast

-A hefty pinch of dried oregano

-1/4 TSP Chipotle Powder (Optional)

-Salt and Pepper to Taste

For the Refried Beans

-2 Cups Cooked Sprouted Pinto Beans

-1 Onion

-6 cloves of Garlic

-2 TSP Cumin

-2 TSP Coriander

-2 Salt and Pepper to Taste

For the Garnish

-2 Medium Sized Potatoes

-Lemon Wedges

-Green Onion

-Black Olives

1. Prepare rice as normal

2. Sauté onion until slightly browned

3. Add chopped garlic, vinegar, and jackfruit seasonings and simmer for 5-6 minutes on medium heat. Set aside

4. Cube potatoes into bite sized squares and cook until crispy

5. Prepare oven to 375 F

6. Sauté onion with a pinch of salt until slightly browned

7. Add chopped garlic and simmer for a 1-2 minutes

8. Add rest of bean seasonings and cook for a couple minutes until beans are hot and desired consistency, use water to thin beans if needed

9. Roll rice and jackfruit filling into tortillas and cover half with enchilada sauce

10. Cook 10-15 minutes or until insides are thoroughly heated and edges of tortillas begin to crisp

11. Plate with beans on the side and garnish with the potatoes, lemon wedge, green onion and olives

Quick Party Hot-Dawgs

Think being plant-based and gluten-free will cause one to miss the heartiness of a good ol’ hotdog? Wait till you try these. I personally have found no better hotdog substitute than Yeah Dawgs,- https://yeahdawgvegan.com/ which are made from potatoes, veggies, and sunflower seeds, but you can use your personal favorite in this recipe. The toppings make for an extravagant experience!


-1 Package of Yeah Dawgs or Your Favorite Hot Dog Substitute

-1 Package of Tortillas or buns

-Vegan Blue Cheese (I’d recommend Virgin or Rind)

-Favorite Sauerkraut, Mustard, Ketchup, Sautéed Onions, or Relish for Topping

1. Cook the hotdogs according to package direction, if using Yeah Dawgs I would definitely recommend using an air fryer as they turn out fabulous

2. Place the hotdogs in your choice of tortilla or bun and pile on the cheese and toppings to your heart’s extent. That’s it, it’s that easy!

Sage Pumpkin Mac and Cheese

This decadent mac and cheese will have you unable to put your fork down. It extremely simple and a great comfort to chow down on.


-2 Cups of Gluten Free Pasta (I recommend Jovial) https://jovialfoods.com/gluten-free/

-Olives, Pickled Jalapenos and Green Onion for Garnish

For the Sauce

-1 Can of Pumpkin Puree

1 ¼ Plant Milk

-1/2 Cup of Nutritional Yeast

-2 TBSP Arrowroot Powder

-1 TSP Garlic Powder

-1 TSP Onion Powder

-1/2 teaspoon of Himalayan pink salt

-3 TBSP Fresh Chopped Sage and Thyme

1. Blend all sauce ingredients together until smooth

2. Heat sauce until it becomes a thick creamy consistency

3. Cook pasta noodles according to directions

4. Garnish with olives, jalapenos, and green onion

Barbeque Chicken Pizza

This barbeque chicken pizza is crafted with jackfruit and piquant barbeque sauce, and is one I continue to make year after year as it is bursting with flavor and is virtually indistinguishable from the traditional one.


-Favorite Gluten-Free Pizza Crust or Natural Blaze recipe- https://www.naturalblaze.com/2020/09/almond-flour-pizza-crust-paleo-vegan-gluten-free.html

-1 Can of Jackfruit in Brine

-1 ½ Cups of Your Favorite Barbeque Sauce

-1/4 Cup Crumbled Walnuts (Optional but adds a nice beef-like texture)

-1 Red Onion

-6 Cloves of Garlic

-Vegan Blue Cheese of Choice (I’d recommend Virgin or Rind)

-Cilantro, Green Onion, and Olives for Garnish

1. Preheat Oven to 350 F

2. Chop onion and sauté until golden brown, add in garlic

3. Drain and rinse jackfruit and then add to onion and garlic, sautéing for several minutes, add walnuts

4. Add in barbeque sauce and let simmer for 5 minutes

5. Place jackfruit mixture on pizza crust and bake for 10-15 minutes until edges are golden brown

6. Remove from heat and garnish with blue cheese, cilantro, green onion, and olives

Tofu Chocolate Mousse with Wild Blackberry Compote

Tofu is such a versatile food and I have used it widely, from meat substitutes to scrambled eggs, and even amazing desserts. This mousse is so quick and simple, (no need to wait for it to thicken in the fridge) and also high in protein.


-2 Cups of Chocolate Chips

-1 Block of Extra Firm Tofu

-Compote, or Fresh Fruit of Your Choice

-Favorite Plant-Based Milk


1. Melt Down 2 Cups of Chocolate Chips

2. Place Melted Chocolate and Tofu in Vitamix. Blend on high until smooth texture mousse like texture. Add minute amount of milk if too thick and blend until incorporated, add more milk if necessary, to get desired consistency.

3. Garnish with Compote or Fresh Fruit

Cake Style Chocolate Donuts

Delicious baked cake style donuts that you won’t believe are gluten free. You will need or a donut tray or silicone donut molds for this recipe.


For the Donuts

-Gluten-Free Flour Mix at Gluten Free Plate- https://www.glutenfreepalate.com/best-gluten-free-flour-blend-recipes/

--1/4 Cup + 2 TBSP Plant Milk

-1 ½ TSP Cinnamon

-1/2 Cup of Coconut Sugar

-1/2 TSP of Salt

-Egg Replacer

For the Coating

-1 Cup of Chocolate Chips

-1 Cup of Tofu Chocolate Mousse (Recipe Above)

-1 TBSP of Plant Milk

Mix flour with plant milk, sugar, cinnamon, salt and Egg Replacer (½ cup of applesauce, 2 TBSP ground chia {mixed with 6 TBSPs of water} 2 TBSP flax seeds {mixed with 6 TBSPs of water)

1. Preheat oven to 325 F

2. Scoop donut mixture into tray or molds and bake for 9-11 minutes

3. Melt chocolate chips with milk and apply glaze to half the donuts

4. Apply chocolate mousse as frosting for the other half of the donuts

5. Eat donuts while still warm for optimum enjoyment

Razzle-Dazzle Victory Cake

This luxurious double chocolate cake is rich and moist, and perfect to round off a merriment filled day. You can use any gluten-free prepacked chocolate cake mix or make one from scratch if you’d prefer. I personally love the Simple Mills brand if you are looking for a reliable premade mix that can be found in most grocery stores.


-One Gluten Free Cake Mix (I recommend Simple Mills Chocolate Cake Mix)

-Egg Replacer of Choice (½ cup of applesauce, 2 TBSP ground chia {mixed with 6 TBSPs of water} 2 TBSP flax seeds {mixed with 6 TBSPs of water)

-1 Chocolate Bar of Choice (Softer ones with sea salt are great for this recipe)

-Fresh Berries of Choice

1. Follow instructions on cake mix, replacing the egg with the appropriate substitute

2. Break up chocolate bar and place on top of cake for last 30 seconds of baking

3. Top with fresh berries of choice, raspberries or strawberries create an excellent contrast to the double chocolate explosion

I hope that you enjoyed these recipes and might give them a try, or that they inspired you to create your own masterpieces. Make your kitchen an endless labyrinth of experiments!


About the Creator

M.R. Cameo

M.R. Cameo generally writes horror, sci-fi, fantasy, and nonfiction, yet enjoys dabbling in different genres. She is currently doing freelance work for various publications.

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