Modern life offers a wide variety of gluten-free as well as vegan products and dishes, or rather, it has never been so delicious to be a gluten-free vegan! When you have to avoid certain food groups, or simply want to incorporate more vegetables and fruits into your diet, there really are so, so many tasty ways to make meals interesting and enjoyable. This article will present a number of gluten free and vegan recipes that are tasty, healthy and quick and easy to make. Without further ado, here are these mouth-watering dishes that you really can enjoy and stick to our vegan resolution at the same time.
What is a Gluten-Free, Vegan Diet?
Now that we are in the recipes, let me explain what is meant by gluten free and vegan diet so you can prepare yourself. Gluten elimination means avoiding foods containing gluten, a protein resulting from the combining of wheat, barley, rye, and optional oats that are not labeled as gluten-free. This diet is normally very crucial to anybody who has celiac disease or intolerance to gluten.
However, a vegan diet does not allow any animal products at all– this includes no meat, dairy products eggs or honey. It is largely centered on foods of plant origin including vegetables, fruits, pulses, nuts, and grains. Interactions between these two diets provide significant benefits for both an individual and the earth where food is produced.
The Benefits of a Gluten-Free, Vegan Diet
- Improved Digestion: One is for those people who have an intolerance or sensitivity to gluten and animal products; having avoided them may improve digestion.
- Increased Energy Levels: Plant based foods contain many vitamins and minerals that offer antioxidant properties and increase a person’s energy levels.
- Weight Management: A Whole Foods Plant Based diet is beneficial in avoiding obesity.
- Environmental Impact: Consuming vegan diets is beneficial to the environment, because these diets are considered to be less greenhouse gas emissions.
With all the foundations having been set let’s start cooking!
Breakfast: Gluten-Free Vegan Pancakes with Fresh Berries
These lentil and vegetable pancakes are very light and very delicious, perfect when taken in the morning. These are very simple to make, I used gluten-free flour and coconut milk, best served with the berries to enhance its sweetness.
Ingredients:
- 1 cup any gluten-free flour you prefer, such as almond or oat flour.
- 1 tablespoon baking powder
- 1 teaspoon sugar or maples syrup
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 table spoon of melted coconut oil
- Fresh berries such as blueberries, strawberries or rasberries as topping.
- Maple syrup (optional)
Instructions:
- To the bowl with the flour add baking powder and sugar and stir all the ingredients together.
- In the second bowl combine the almond milk, vanilla and melted coconut oil.
- Add the wet ingredients into the dry and stir gently until everything is blended, but no more than that.
- Heating non-stick pan medium and grease it using coconut oil.
- Skim ¼ cup of the batter on to the pan and flip when you get a bubbly surface, continue to fry for 2-3 minutes.
- To be brought fresh while still hot, topped with freshly picked berries and maple syrup.
Lunch: Hearty Vegan Buddha Bowl
Buddha bowls are vibrant and healthy dishes that pack into it foods such as quinoa, roasted vegetables, and protein source such as chickpeas. This gluten free version is very good as it is a complete meal that can be taken at lunch or dinner.
Ingredients:
- 1 cup cooked quinoa
- 1 sweet potato small diced and roasted
- 1 cup kale, with 1 tablespoon of olive oil.
- ½ cup roasted chickpeas
- ½ avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions:
- Bake 400°F with sweet potatoes and chic peas for 25-30 mins until soft and crusty.
- Quinoa mixed with sweet potato, blended kale, chickpeas topped with avocado must be placed in the bowl.
- To make the dressing mix, tahini, lemon juice, maple syrup, salt, pepper in a bowl and whisk. 4. Finally pour the dressing over the Buddha bowl and that is it!
Snack: Gluten-Free Vegan Energy Bites
These no-bake energy bites are fast, simple, and ideal for times when you look for something healthy to munch. Filled with date’s natural sugars and rich almond butter; they’re filling and invigorating.
Ingredients:
- 1 cup gluten-free oats
- ½ cup almond butter
- 1 tablespoon chia seeds
- Images ½ cup dates, pitted and chopped
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions:
- To the oats, in a food processor, add them and process to produce a fine powder.
- Finally mix in the almond butter, chia seeds, dates, maple syrup, vanilla and sea salt pulsing until well incorporated.
- From the mixture shape into small round balls and place in a tray lined with parchment paper.
- Refrigerate for thirty minutes and then keep covered in the refrigerator for 1 week.
Dinner: Creamy Vegan Gluten-Free Pasta with Cashew Alfredo Sauce
You know what they say, we’ll see who can’t have a creamy pasta without gluten and vegan! It is a delicious Alfredo sauce made from cashew and almond and creamy like you’ve never seen any other sauce; no dairy products were used here!, Gluten-free pasta anyone?
Ingredients:
- 8 oz gluten-free pasta of your choice such as brown rice or chick pea pasta.
- 1 cup of raw cashews preferably soaked in water for 4 hours.
- 2 garlic cloves
- 1 tbsp of Nutritional yeast
- 1 tablespoon lemon juice
- 1 ½ cups Unsweetened almond milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Boil the gluten-free pasta as described on the packaging and then drain, and put aside.
- And cashews, peeled garlic cloves, nutritional yeast, lemon juice, almond milk, salt, and pepper to a blender. Mix until it gets a smooth and creamy texture.
- Take the cashew Alfredo sauce and pour it to a pan then simmer for 5 minutes over low-medium heat while stirring occasionally.
- Pour the prepared sauce over the pasta and use a spoon to stop the pasta from soggy; sprinkle the chopped parsley.
Dessert: Gluten-Free Vegan Chocolate Avocado Mousse
This fruit dormant, sweet and tasty desert will suit any chocolate lover without the traces of milk or gluten. This mousse encompasses some of the qualities of avocado, namely; smooth and rich with good fat.
Ingredients:
- 2 ripe avocados
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Dairy-free and organic strawberries or any other berries, or homemade coconut cream for topping (optional).
Instructions:
- In a blender or a food processor add the avocados, cocoa powder, maple syrup, vanilla extract and sea salt. This mixture should be perfectly smooth and creamy.
- Taste and sweetened as necessary.
- Let it cool in the refrigerator for thirty minutes before serving.
- Replace it with fresh berries or coconut whipped cream for a nice touch of taste and feel.
Conclusion: Embracing a Delicious Gluten-Free, Vegan Lifestyle
Discovering you have to go gluten-free and vegan does not mean you should always eat salads for dinner or sandwiches for breakfast. These recipes clearly demonstrate that it can be tasty, enjoyable and healthy to eat, and choose meals wisely. When it comes to meal planning, it is not hard to find recipes for gluten-free or vegan meals; or both, for that matter.
