When I heard that Megan McKenna had released the Love Gluten Free cookbook, I was immediately intrigued. As someone who loves food, hosting and cooking for loved ones, I’m always searching for delicious, inclusive recipes that suit everyone at the table. My sister is coeliac, and Jon and I both eat a plant-based diet — so finding meals that tick every box can sometimes feel like a bit of a culinary puzzle. But this book? It felt like it was written for evenings just like ours.
Beautifully photographed and full of vibrant, honest food, the Love Gluten Free cookbook is a breath of fresh air in the world of “free-from” cooking. The recipes feel indulgent and satisfying, yet remain simple enough to make even on a weekday. I decided to put it to the test by planning a dinner party entirely inspired by Megan’s recipes — all coeliac-friendly, and lovingly veganised to suit our lifestyle. It turned out to be one of the loveliest, most relaxing evenings we’ve had in ages.
The Night Before: Prepping for a Laid-Back Feast
With any dinner party, I’m a big believer in doing as much as possible ahead of time — especially when there’s a lot of chopping, stuffing, baking or blending involved. The night before our meal, I got to work prepping a few key elements.
Planning Ahead with the Love Gluten Free Cookbook
One of the most practical things about the Love Gluten Free cookbook is how easy it is to prep ahead. First on the list was the stuffed pepper filling. I cooked up a mixture of rice, finely diced vegetables, plenty of herbs and a few pantry bits, adding some extra garlic and lemon zest for brightness. Letting the filling sit overnight in the fridge gave all the flavours time to meld together, and it made stuffing the peppers the next day a breeze.
Next came dessert — rhubarb crumbles. I absolutely love rhubarb when it’s in season, and this recipe was delightfully simple to put together. I made individual crumbles, ready to bake on the night, using dairy-free butter in the topping and a little vanilla for sweetness as instructed. Lastly, I popped some strawberry rose ice cubes in the freezer, which added such a pretty, fragrant flourish to our drinks — the kind of little detail that makes the whole evening feel extra special.
Tip – create your strawberry roses then add a little water to the bottom and freeze. Once set add the remaining water and freeze. If you try and fill up the first icecube with water the strawberry slices will float and you loose your beautiful rose design.
The Main Event: Flavour, Colour and Comfort
Dinner came together beautifully the next day. I popped the stuffed peppers into the oven, then prepared the side dish: Roasted Chickpeas, Carrots and Feta. It wasn’t too hard to adapt the original Love Gluten Free cookbook recipe to make it vegan for us. I used a vegan feta-style cheese, slightly tangy and soft enough to melt into the warm vegetables. The carrots caramelised with chili flakes in the oven alongside crispy chickpeas, creating a gorgeous mix of textures and earthy sweetness. I also found a sweet freedom vegan honey to add that delicious flavour profile.
Following the Love Gluten Free cookbook, we served the peppers and roasted veg on some plain vegan yoghurt with a few fresh herbs, walnuts and a squeeze of lemon, and honestly — the flavours were next-level. Every bite was satisfying and comforting, but still felt vibrant and wholesome. There was nothing bland or overly “safe” about these recipes — they were joyful, hearty and packed with personality.
And the best part? My sister was absolutely thrilled to be able to eat everything without worrying. It made the whole evening so much more relaxed and enjoyable for all of us.
We’ve already made the Roasted Chickpeas, Carrots and Feta dish again since — it’s become one of our go-to side dishes from the Love Gluten Free cookbook, even with our own plant-based spin. It is so quick to rustle up so it’s officially entered the regular rotation!
What I really appreciated about the Love Gluten Free cookbook is how approachable the recipes felt. They’re perfect for home cooks of all levels (which I need) — no complicated steps, no fussy ingredients, just real food done well. It’s the kind of book that makes you want to cook from scratch more often, and it gave me such confidence to try new ideas and flavours while still keeping everything vegan and gluten-free.
The Sweet Finale: Warm Rhubarb Crumble & Vegan Custard
As we ate the mains, the rhubarb crumbles were cooking in the oven. They came out golden, slightly bubbling at the edges and smelling like everything a spring dessert should be. This Love Gluten Free cookbook recipe has also been remade since as it is a fantastic way for us to use our homegrown rhubarb and the crumble topping works so perfectly.
To go alongside, I whipped up a quick vegan custard using oat milk, cornflour, vanilla and a little sugar. It turned out smooth, glossy and just the right amount of sweet — the perfect companion to the tartness of the rhubarb. We sat back, warm bowls in hand, and savoured every spoonful.
A Book Worth Cooking From Again and Again
This dinner party reminded me how joyful gluten free cooking can be when you find recipes that work with your lifestyle, not against it. Megan McKenna’s Love Gluten Free cookbook is full of recipes that feel celebratory, nourishing and adaptable whilst not being overly complicated — and the fact that they’re gluten-free means even more people can enjoy them without compromise.
If you’re looking to freshen up your dinner rotation or plan a beautiful inclusive meal, I highly recommend giving the Love Gluten Free cookbook a go. Whether you’re coeliac, vegan, both — or just someone who loves a good crumble — there’s something in it that’ll make you want to get back into the kitchen and cook with love.
*Gifted
