Gluten-Free Entrees

These crowd-pleasing enchiladas can be made the night before and travel well, so the dish is great for a potluck or party.

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

Inspired by the Cuban national dish Moros y Cristianos

A gluten-free pizza alternative that's also vegan

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.