Vegetarian Gluten-Free Redo Recipes | Vegetarian Times Skip to main content

Gluten-Free Redo

Oat Flour Chocolate-Chip Cookies

Oat Flour Chocolate-Chip Cookies

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.

Ann Gentry's Toasted Quinoa Tabbouleh

Toasted Quinoa Tabbouleh

Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.

Crispy Seasoned Vegetable Chips

Crispy Seasoned Vegetable Chips

This all-purpose chip recipe is all about options: choose one of the veggies listed, then pick your favorite seasoning. Parsnips and carrots will shrink quite a bit when cooked; beets and sweet potatoes may cook more quickly because of their natural sugars. Exotic taro and yucca roots are worth seeking out for their potato-like flavor and crunch. You can reuse the parchment paper lining on the baking sheets up to three times to make multiple batches. Homemade chips will stay fresh for about three days if stored in an airtight container, but they’re most spectacular when served the same day.

vegetarian times recipe

Garlic Knot Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

vegetarian times recipe

Baked Potato Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

vegetarian times recipe

Pico de Gallo Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

vegetarian times recipe

Tuscan Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

vegetarian times recipe

Hummus Pie

This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

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