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

Gluten-Free Southwestern

Breakfast Tacos with Cheesy-Hemp-Scrambled Tofu

Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats. Allowing guests to assemble their own tacos makes this breakfast extra easy.

Texas-Style Chili

Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.

Black Bean Tostadas with Kiwifruit Salsa

Black Bean Tostadas with Kiwifruit Salsa

Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.

Grilled Portobello Tacos with Salsa Verde

Grilled Portobello Tacos with Salsa Verde

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

Spicy Fall Stew Baked in a Pumpkin

Spicy Fall Stew Baked in a Pumpkin

You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).

Southwestern Tofu Scramble

Southwestern Tofu Scramble

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.

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Fresh Corn and Tomatillo Salsa

Nothing says summer like corn. Here, kernels are heated just enough to lose their raw taste, then mixed into a chunky salsa verde. Try the mixture stirred into mashed avocado for instant guacamole.

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Heirloom Tomato and Pickled Yellow Squash Salsa

This recipe calls for a large, underripe heirloom tomato to give it a firm texture that will stand up to the pickled squash. A yellow or orange heirloom tomato will give it a particularly sunny color, but an underripe heirloom of any color should taste just as nice.

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