5 Sunday Dinner Ideas for Cosy Season (vegan & gluten-free)
As the days are getting cooler I’m craving comforting food more and more, and there’s nothing better than sitting down on a Sunday to a cosy dinner. It can be tricky to find meals that feel hearty and comforting and happen to be both vegan and gluten-free.
So I’ve put together some of my favourite Sunday dinner ideas. Each one is nourishing, flavourful, protein, and fibre-packed.
Here are 5 easy, delicious vegan and gluten-free Sunday dinner recipes to make this autumn and winter.
Tofu & Green Bean Vegan Shepherd's Pie Recipe
Recipe: (serves 6)
Ingredients:
For the tofu:
• 400g firm tofu
• 1.5 tbsp soy sauce
• 1.5 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp nutritional yeast
For the filling:
• olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, chopped small
• 200g green beans, trimmed & chopped
• 2 tbsp balsamic vinegar
• 1/4 cup tomato paste
• 1/2 tsp smoked paprika
• 1 tbsp soy sauce
• few sprigs of fresh thyme
• 1 tsp chopped fresh rosemary
• 2 bay leaves
• 2.5 cups stock
• 1 cup peas
• 1/4 cup tahini
• 2 tbsp nutritional yeast
• salt & pepper to taste
For the mash:
• 600g white potato, peeled & chopped
• 600g sweet potato, peeled & chopped
• 1 tsp salt (+more to taste)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp nutritional yeast
• 1/4 cup milk
• lots of black pepper
Method:
1. Preheat oven to 200c and line a baking tray.
2. Fill a pot with salted water and add the cubed potatoes. Bring to a boil and reduce to a simmer. Cook until fork tender & drain.
3. Crumble the tofu into a bowl and combine with the remaining tofu ingredients. Mix well & add to the baking tray. Spread evenly and bake in the oven for around 30 minutes, until crispy, mixing a couple of times throughout.
4. For the filling, heat olive oil in a large pan on medium heat. Cook the onion and celery for 4-5 minutes to soften, before adding the garlic for 1 more minute, and then the carrot and green beans for 5-6 more minutes. Add the balsamic, tomato paste, paprika, soy sauce, and mix well to coat, before adding the fresh herbs and stock. Add a lid to the pan and cook on medium-high heat for 20-25 minutes until the liquid has reduced, but is still quite moist. Now add the peas and cooked tofu, and cook for around 3 more minutes before turning off the heat, removing the thyme stalks and bay leaves, and adding the tahini, nutritional yeast, salt and pepper. Add a splash of water here if needed.
5. Mash the potatoes with the remaining ingredients until smooth and creamy.
6. Add the filling to a baking dish and top with mash. Use a fork to create texture on top. Top with salt and pepper and bake for 25-30 min, until browning on top.
Lentil Ragu with Creamy Polenta Recipe
Recipe: (serves 4)
Ingredients:
For the ragu:
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 100g chestnut mushrooms, chopped small
• 2 medium carrots, finely diced
• 1.5 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp miso paste
• 3 tbsp tomato puree
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tins green or brown lentils
• 1 tin chopped tomatoes
• 1 bay leaf
• a few sprigs of fresh thyme
• 2 cups low sodium vegetable broth/stock
• 2 tbsp tahini (optional)
• 2 tbsp chopped basil
• salt & pepper to taste
For the polenta:
• 5-6 cups boiling water
• 1 cup polenta
• 1/2 tsp salt (+ more to taste)
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup nutritional yeast
• lots of black pepper
Optional garnish:
• Fresh parsley
• olive oil drizzle
• Rocket
• black pepper
Method:
1. Heat the oil in a large pot on medium heat. Add the onion and celery, and sauté for 5-6 minutes to soften. Add the garlic & mushrooms and cook for 4-5 more minutes. Go in with the carrots for 2-3 more minutes, and then add the balsamic, soy, miso, tomato puree, paprika, & oregano. Mix well for 1-2 minutes to coat, and then add the bay, thyme, lentils, chopped tomatoes, broth, and mix well. Add a lid to the pot and cook for 25-30 minutes until the liquid has reduced.
2. Bring 4 cups of water to a boil in a large pot and add the polenta while continuously whisking. Keep mixing for a good few minutes until it starts to simmer and thicken. Reduce the heat to low-medium and continue to mix regularly for the next 15 minutes, to prevent lumps. If the mixture gets too thick, gradually add more water until you've reached your desired consistency. I prefer it quite loose and used 6 cups of water in total. Once cooked, add remaining ingredients and mix well.
3. Turn the ragu off the heat and add remaining ingredients. Mix well.
4. Add the polenta to a plate and top with the ragu. Serve with optional toppings.
Butter Bean & Mushroom Stroganoff with Parsley Mash Recipe
Recipe: (serves 4)
For the stroganoff:
• 2 tbsp olive oil
• 1 medium white onion, diced
• 4-5 garlic cloves, minced
• 250g chestnut mushrooms, finely sliced
• 1 tsp smoked paprika
• 1.5 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1/2 tbsp Dijon mustard
• a few stalks of fresh thyme
• 2 tins butter beans, rinsed & drained
• 1 cup vegetable broth/stock
• 1 packed cup cavolo nero, finely chopped
• salt to taste & plenty of black pepper
For the cashew cream:
• 1/4 cashews, quick soaked in hot water for at least 10 minutes
• 1/2 cup soy milk
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 2 tbsp nutritional yeast
For the mash:
• 1kg potatoes (I used Maris piper)
• 3/4 tsp salt
• lots of black pepper
• 3 tbsp butter
• 2 tbsp olive oil
• 1/4 cup soy milk
• 1/4 cup chopped parsley
• 1/4 cup nutritional yeast
Method:
1. Start by quick soaking the cashews in boiled water.
2. Prepare the potatoes and add to a large pot of salted cold water. Bring to a boil and then reduce to a simmer. Cook until fork tender and drain.
3. Heat the oil in a large pan over medium heat and saute the onion until browned (around 6-7 minutes). Add the garlic for 1-2 more minutes before adding in the mushrooms. Cook for around 8 minutes to reduce the water content, and then go in with the paprika, soy, balsamic, and mustard. Mix to coat, and add the beans, thyme, stock, and simmer with a lid on for around 10 minutes.
4. Drain the cashews and add to a blender with the remaining cream ingredients. Blend until smooth and creamy.
5. Add the cream to the stroganoff and cook for around 4-5 more minutes to heat through. Add the cavolo nero for 3-4 more min to soften. Make sure to remove the thyme stalks once cooked.
6. Turn off the heat and season with salt and pepper to taste, and add a splash of water if needed.
7. Add the remaining mash ingredients to the potatoes/pot and mash well until smooth. Heat through on a low heat if needed before serving.
8. Add the mash to a bowl and serve the beans on top.
Vegan Lentil & Chickpea Hotpot Recipe
Recipe: (serves 3-4)
Ingredients:
• 3-4 tbsp olive oil
• 1 medium onion, finely diced
• 2 celery stalks, finely chopped
• 3-4 garlic cloves, minced
• 100g mushrooms, chopped
• 2 medium carrots, chopped small
• 2 tbsp balsamic vinegar
• 2 tbsp tomato puree
• 1/3 cup sundried tomatoes, chopped
• 1 tin chickpeas, drained and rinsed
• 1 tin lentils, drained and rinsed
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 2 cups low sodium stock/broth
• 2 sticks fresh thyme
• 1 bay leaf (optional)
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 2 large potatoes, thinly sliced (as thin as possible, use a mandolin ideally)
• salt & pepper to taste
Method:
1. Preheat the oven to 190c.
2. Heat 2 tbsp of the oil in an oven safe pan (I used a cast iron pan) on medium heat. Add the onion and celery and saute for around 4-5 minutes to soften. Next, add the garlic and mushrooms, and cook for around 5-6 more minutes to allow for the water to release from the mushrooms. Once the mushrooms have dried out, add the carrot and cook for 3-4 more minutes before adding the balsamic, tomato puree, and sundried tomatoes. Mix well and add the chickpeas, lentils, soy, paprika, broth, thyme, and bay (if using). Simmer for around 10 minutes to allow for it to thicken slightly, but you still want some moisture.
3. While that's cooking, prepare the potatoes.
4. Once cooked, turn off the heat and remove the thyme stalks and bay leaf, mix through the tahini and nutritional yeast, season to taste, and evenly add the potato slices on top. Use the remaining oil to brush on top of the potatoes and season with more salt and pepper.
5. Bake in the oven for around 45-50 minutes, until the potatoes are nice and crispy.
Lentil Loaf with Mash & Crispy Kale Recipe
Ingredients:
For the loaf:
• 1 cup of brown lentils
• 3 cups low sodium broth
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 1 celery stalk, finely chopped
• 3-4 garlic cloves, minced
• 100g mushrooms, finely chopped
• 1 medium carrot, finely chopped/grated
• 1/2 red bell pepper, finely chopped
• 1/2 cup walnuts (or sub sunflower seeds to make it nut-free)
• 1/4 cup tomato paste
• 2 tsp dried thyme
• 2 tsp dried parsley
• 2 tsp dried oregano
• 2 tsp paprika
• 2 tbsp soy sauce (gluten-free if needed)
• 1 flax egg (2 flaxseeds + 3 tbsp water)
• 3/4 cup chickpea flour
• 1/4 cup nutritional yeast
For the glaze:
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 2 tsp balsamic vinegar
• 2 tsp maple syrup
• 1/2 tsp garlic powder
Method:
1. Rinse the lentils and cook with the broth in a small pot until all of the liquid has reduced (for around 30-40 minutes).
2. Make the flax egg and set aside to allow to thicken.
3. Heat the oven to 170c and line a loaf tin with baking paper.
4. Heat the oil in a large pan on medium heat. Add the onion and celery, and sautée for 4-5 minutes before adding the garlic and mushrooms. Continue to cook for 5-6 more minutes to cook off the water. Next, add the carrot and pepper and cook for 7-8 more minutes.
5. Once the lentils are cooked, add half of them to a food processor with the walnuts (or seeds) and pulse to break down into a paste.
6. Add the mixture, along with the remaining lentils, tomato paste, herbs, and paprika, to the pan, and mix well for a couple of minutes. Now add the soy sauce, chickpea flour, flax egg, and nutritional yeast. Mix well and turn off the heat.
7. Mix the glaze ingredients together in a small bowl until smooth.
8. Add the loaf mixture to the loaf tin and pat down, ensuring it's evenly spread out. Top with the glaze and bake in the oven for 25-30 minutes.
9. Leave to cool for 10 minutes before serving.
