Gluten Free Vegetarian Main Course Recipes

Here you will find plenty of veggie-packed gluten free main course ideas. From quick midweek meals, to special showstopper dishes give one of my gluten free vegetarian main course recipes a try.

• Aubergine Parmigiana – an Italian special of aubergine layered in a rich tomato sauce and topped with cheese. Slow-baked, this is fantastic with gluten free garlic bread and a leafy salad.
• Avocado & Cheddar Quesadillas
• Avotoast with Pomegranate & Feta – technically a breakfast dish but throw caution to the wind and whip this quick dish up for lunch or dinner.
• Baked Eggs in Bread Baskets – a lovely weekend brunchy lunchy dish, try baking eggs in soft gluten free bread rolls then topping with all sorts of goodies.
• Cheesy Potato Rostis
• Celeriac Rosti with Pea Puree and Crispy Spring Onions – stunning colours but a simple recipe. Not sure what to do with celeriac? Well give these gluten free rostis a try!
• Courgette, Pea & Feta Fritters – tasty fritters and such a yummy flavour combination.
• Crispy Spiced Chickpea Bowl
• Curried Carrot, Sweet Potato and Red Lentil Soup – a wonderful, warming soup that also happens to be dairy free and vegan.
• Egg Fried Rice
• Falafel
• Garlic Mushroom Pasta Sauce – easy squeezy and deeeelish.
• Gnocchi – homemade gluten free gnocchi that are light and fluffy.
• Greek Salad
• Halloumi and Aubergine Burgers – who needs meat when veggie burgers can taste so good?!
• Leek, Spinach and Ricotta Puff Pastry Tart – I use ready-roll gluten free puff pastry for this fail safe recipe. It is a wonderful midweek meal, topped with crunchy pinenuts.
• Mac n Cheese
• Mac n Cheese with Hidden Veggies
• Paneer & Lentil Curry
• Pasta Bake with Veggies
• Pasta with Pesto, Mushrooms & Leeks
• Pasta with a Rich Tomato, Ricotta & Vegetable Sauce
• Pea & Ricotta Bruschetta
• Pesto Pasta with Tomato & Aubergine – a twist on classic pesto pasta and an easy way to get a couple of extra veggie portions in your day.
• Pea & Ricotta Pancakes – an amazing savoury base, which are perfect for topping with poached eggs or lovely stir fried veggies.
• Polenta with Mushrooms, Kale, Roasted Cherry Tomatoes and Parmesan – buttery, soft polenta topped with all sort of veggie goodies. Naturally gluten free and a real bowlful of comfort food.
• Pomegranate, Halloumi and Roasted Vegetable Tray Bake – roasted potatoes and veggies topped with salty halloumi and sweet pops of pomegranate. A minted, garlic yoghurt dressing brings the elements together perfectly.
• Puff Pastry Spring Tart – another easy use of gluten free puff pastry. This spring tart is fantastic any time of year and is a perfect gluten free showstopper lunch. I could eat this all day long!
• Quinoa & Halloumi Salad – a delicious standalone main course as well as a fantastic side dish for summer BBQs.
• Red Pepper Spanish Tortilla with Lemon Aioli
• Shakshuka Baked Eggs – a classic North Africa brunch dish of eggs baked in a slightly spicy tomato sauce. Top this with chorizo or avocado and yoghurt for a spectacular sharing dish.
• Simple Stir Fry
• Spiced Parsnip & Carrot Soup
• Sweet Potato & Halloumi Fritters – oh these are GOOD.
• Vegetarian Chili – sweet potato and black bean chili with aaaaall the toppings.
• Watercress Soup with Gluten Free Flatbread – fresh, peppery watercress soup paired with gluten free olive and sundried tomato flatbreads. Dreamy.