Gluten-free Vegan Kitchen

A new twist on an old recipe here. All I did was make the Chickpea Casserole, then when the sauce was nearly finished, I stirred in about 3/4 cup Pesto. Turned out really delicious! The flavors blended very well together, I'm happy to say, coming out as… more »

Lasagna! That's right, gluten-free, vegan lasagna. It is possible! Yum! I didn't use a recipe when I made this, I just threw whatever I had into it. I bought some lasagna noodles made from rice flour, and I grab a jar of my favorite tomato sauce. After b… more »

I made this Mexican casserole rather like my stacked enchilada. I did not bother to layer, however, and I tore the tortilla into pieces. The pan was a hodge podge of the same ingredients. I made it that way so it would bake faster, and I managed to shave… more »

Shepherd's Pie is always comforting, satisfying, and sure please almost everyone. This recipe is just the way I like it—full of flavor. It can even be made ahead! Make the filling in advance, and use instant mashed potatoes, and this recipe cooks u… more »

This recipe came from Vegetarian Times, and was designed as a make ahead and freeze casserole. Perfect for those busy holidays when you just want to pull something out of the freezer, throw it in the oven and have a healthy meal without any further effor… more »

Busy weeknights just beg for a nice wholesome casserole. This is an old tried-and-true recipe that I return to time and time again. I revamped it when I went vegetarian, and again when I had to give up dairy, and once again it's remade for gluten-freedom… more »