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3844 recipes in English · clear

Gluten-Free Dinner Rolls (Vegan)

9 ingredientsMakes 8 rolls

Rhian Williams · rhiansrecipes.com

Gluten-Free Vegan Lemon Blueberry Cake

17 ingredientsYield: 8

Rhian Williams · rhiansrecipes.com

French Onion Soup

17 ingredientsServes 4

medicalmedium.com

Skillet Burst Cherry Tomato White Wine Garlic Pasta

15 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Black Bean Chili
13 ingredientsServes 4–6
medicalmedium.com

Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

13 ingredientsServes 4

Tieghan Gerard · halfbakedharvest.com

The Best Chocolate Chip Cookies Bakery-Style

10 ingredients

scientificallysweet.com

Instant Pot Chickpea Coconut Curry

15 ingredientsServes 4

indianveggiedelight.com

Caramelized Beef and Peanut Noodles

16 ingredients4 servings

Lindsay Ostrom · pinchofyum.com

Crispy Zucchini Fritters

12 ingredientsMakes 6–7 fritters

Nagi · recipetineats.com

Boursin Pasta

9 ingredients4 servings

Chenée Lewis · cheneetoday.com

Oatmeal Cream Pie Recipe

16 ingredientsMakes 12 sandwich cookies

John Kanell · preppykitchen.com

Slow cooker beef rendang

15 ingredientsServes 4

Charlotte Wishart · womensweeklyfood.com.au

Katsu Curry (Japanese Curry with Chicken Cutlet)

9 ingredientsYield: 4

Yumiko · japan.recipetineats.com

Spinach and Mushroom Pasta

10 ingredientsServes 4

Rena Awada · healthyfitnessmeals.com

Mushroom Spinach Pasta with Shallots

13 ingredients4 servings

Karen Tedesco · familystylefood.com

High Protein Sichuan Mouthwatering Chicken
14 ingredients2 servings
Karen · daigasikfaan.co

Key Lime Pie Overnight Oats (Gluten Free + High Protein)

11 ingredients1

Bailey Campbell · basicswithbails.com

Miso Ginger & Orange Chuck Roast

9 ingredients12 servings

Nicole Modic · kalejunkie.com

Easy vegetarian kimchi jjigae with mushroom and tofu (kimchi stew)

12 ingredientsServes 4

abc.net.au

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100 g whole flaxseeds
300 g / 10.5 oz gluten-free flour blend, plus more for shaping
4 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 tablespoons apple cider vinegar
4 tablespoons maple syrup
300 ml / 10 fl oz unsweetened almond milk

60 g / 2 oz coconut oil
200 ml / 3/4 cup unsweetened almond milk
4 tablespoons lemon juice
2 tablespoons lemon zest
8 tablespoons / 120 ml maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g / 5 oz ground almonds (almond meal)

4 medium white or yellow onions, sliced
3 garlic cloves, minced
2 tsp fresh thyme leaves
2 tbsp coconut aminos (optional)
4 cups / 1 liter vegetable broth or water
1–2 bay leaves
1 1/2 tbsp arrowroot starch mixed with 3 tbsp water
1/2 cup raw cashews, soaked in hot water

1 cup / 240 ml ciabatta bread, finely torn
1/4 cup / 60 ml extra virgin olive oil
1 tablespoon lemon zest
salt and black pepper
chili flakes
1 pound / 450 g bucatini or other long-cut pasta
3 cups / 450 g cherry tomatoes
4 cloves garlic, smashed

2 cups / 320 g chopped onions
3 garlic cloves, minced
4 cups / 600 g diced butternut squash
1 tbsp chilli powder
1 tsp dried oregano
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp smoked paprika

1 medium yellow onion, diced
1 poblano pepper, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
4 cups / 960 ml low-sodium vegetable broth
2–3 canned chipotle peppers in adobo, finely chopped

4 oz / 115 g salted butter, softened
3.5 oz / 100 g dark brown sugar
2 oz / 55 g granulated sugar
1 tsp / 5 ml honey or corn syrup
1 large egg
1 tsp pure vanilla extract
1/4 tsp salt
4.5 oz / 130 g all-purpose flour

1 tablespoon / 15 ml olive oil
1 bay leaf (optional)
1 teaspoon / 5 g cumin (jeera) seeds
1 medium onion, finely chopped
1 tablespoon / 15 g ginger and garlic, minced
1 cup / 240 ml tomato puree or crushed tomatoes
¼ teaspoon / 0.5 g turmeric powder
½ teaspoon / 1 g red chilli powder

1/3 cup / 80 ml peanut butter
1/3 cup / 80 ml soy sauce
1/4 cup / 60 ml warm water
2 tablespoons / 30 ml rice vinegar
2 tablespoons / 30 ml sesame oil
1–2 tablespoons / 13–25 g sugar
1 tablespoon chili garlic sauce
1/3 cup / 80 ml teriyaki sauce

500 g / 1 lb zucchini (2 medium, ~23 cm / 9" long)
1 tsp salt
1 large egg
2 green onions, halved then finely sliced
1/4 cup / 25 g parmesan, grated
1 garlic clove, large, minced
1/2 cup / 75 g flour
1/2 tsp baking powder

1 pint / 475 ml cherry or grape tomatoes
1 medium red onion, roughly chopped
5–7 cloves garlic
½ tsp red pepper flakes
1 package Boursin cheese (any variety)
4 tbsp / 60 ml extra virgin olive oil
salt and pepper to taste
8 oz / 225 g dry pasta

1 ¼ cups / 150 g all-purpose flour
⅔ cup / 70 g quick oats
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ cup / 113 g unsalted butter, room temperature
¾ cup / 165 g packed dark brown sugar
¼ cup / 50 g granulated sugar
1 tablespoon molasses

1/2 cup / 40 g desiccated coconut
10 cm stick fresh lemon grass (20 g), chopped finely
1 tablespoon finely grated fresh ginger
4 cloves garlic, quartered
3 fresh long red chillies, chopped coarsely
1 medium brown onion (150 g), chopped coarsely
1 1/2 tablespoons olive oil
800 g beef chuck steak, cut into 5 cm pieces

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke

1 yellow onion, peeled
1 jalapeño, finely chopped
2 garlic cloves, finely grated
¼ cup / 15 g cilantro leaves, finely chopped
1 lb / 450 g ground beef
1 Tbsp paprika
1 tsp ground cumin
¼ tsp allspice

4 cloves garlic
1 onion
1 bunch parsley (approx. 2 cups packed)
1.5 lb / 680 g extra lean ground beef
1.5 tsp seven spice (middle eastern spice mix)
1 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper

8 oz / 225 g farfalle pasta
1 tbsp olive oil
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk
1 tbsp flour

3 tablespoons extra virgin olive oil
½ cup / 120 ml thinly sliced shallots
Kosher salt
10 ounces / 280 g white button mushrooms, sliced into chunky pieces
8 ounces / 225 g portobello mushrooms, sliced into chunky pieces
2 garlic cloves, finely chopped
½ teaspoon crushed red chili
Freshly ground black pepper to taste

3 chicken breasts
5 slices ginger
2 green onions, chopped in half
1 tsp salt
2 tbsp minced garlic
1 spring onion, chopped
5 tbsp chilli oil
2 tbsp light soy sauce

1/2 cup / 120 ml certified gluten free oats
1/2 cup / 120 ml almond milk
1 tsp chia seeds
1/2 scoop vanilla protein powder (approx 15 g)
2 tsp lime juice
1 tbsp / 15 ml maple syrup or honey
1/8 tsp lime zest
1 gluten free graham wafer, broken into pieces

½ cup / 120 ml orange juice
½ cup / 120 ml low-sodium soy sauce
3 tablespoons white miso paste
3 tablespoons ginger paste
2 tablespoons honey
4 cloves garlic, mashed
1 teaspoon ground black pepper
1 teaspoon red chili flakes

1 tablespoon sesame oil
1 brown onion, diced
1 to 2 tablespoons gochujang (Korean chilli paste)
4 spring onions, white parts, cut into 3 cm pieces
2 cloves garlic, finely chopped
200 g mixed mushrooms (Swiss brown, fresh shiitake, oyster), thinly sliced
1 cup / 240 g vegan cabbage kimchi (some brine is fine), roughly chopped
Sea salt

1 tbsp dark soy sauce
2 tsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1/2 tsp white sugar
1/8 tsp white pepper
1 tsp sesame oil
2 eggs, lightly whisked

6 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp fine sea salt (optional)
1/2 tsp cayenne (or more to taste)