98 vegan, gluten-free dishes for two people to agree on

Gluten often enters through ingredients used for flavour or texture rather than the main food. Soy sauce may contain wheat, some stock cubes use wheat-based fillers, and flour can be stirred into a sauce as a thickener. Crumbs, flour dusting and ordinary pasta are more obvious, but the seasoning and packaged ingredients still need their labels checked.

Use a certified gluten-free tamari or another labelled gluten-free alternative when the recipe needs a salty, savoury note. For thickening, use cornstarch mixed with cold water, or let a bean, vegetable or squash sauce reduce if that suits the dish. Check stock carefully, since a vegetable flavour does not guarantee that the cube or concentrate is gluten-free.

Start with dishes that naturally centre on beans, rice, vegetables, fruit or potatoes, then check every seasoning and packaged ingredient. Keep substitutions consistent across the week, so one person is not making a separate sauce or topping at dinner. A shared shortlist also exposes disagreements early, before one person has planned meals the other cannot eat.