Gluten-Free Recipes for Vegan



Chana Chaat

October 25, 2022

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

This recipe is for a flavorful Indian chickpea snack. Find more recipes from Annika on her website.

Chana Chaat

Ingredients:

  • 2 cups boiled Kala Chana (black chickpeas)
  • ¼ cup carrot, grated
  • 1 tomato, deseeded
  • ¼ cup cucumber, chopped
  • 2 tbsp raw mango, Chopped
  • 2 tbsp cilantro, Chopped
  • 3 tbsp onion, Chopped
  • ¼ tsp red chili powder
  • ¼ tsp Jal Jeera Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
  • ½ tsp black salt
  • ¼ tsp Chaat Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
  • Spritz of emon juice

Directions:

  1. Add all the ingredients except lemon juice into a bowl and toss them nicely.
  2. Just before serving, add lemon juice and your chaat is ready to serve.
PERMALINK
TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGAN


Pride Krispies

June 1, 2022

Have you been wondering what to take to the June Pride celebration potluck? We’ve got you covered! These Pride Krispy treats are gluten-free, lactose-free, vegan and delicious.
A plate of pride krispies

Ingredients:

  • 4 ½ cups Fruity Pebbles cereal (always gluten-free and clearly labeled)
  • 10 oz bag full-sized Dandies vegan marshmallows
  • ¼ cup coconut oil

Directions:

  1. Grease an 8×8 or 7×11 baking pan with coconut oil or nonstick cooking spray.
  2. Cut the marshmallows into quarters with scissors.
  3. Combine the marshmallows in a pan with the coconut oil and heat on the stove on medium heat, stirring continuously. I found it easier to use a large pan to give the marshmallows more heated surface area and also to have enough room for the cereal when you add it. Note that the marshmallows will not melt to a liquid state, but will instead get soft, sticky and pliable.
  4. Once the marshmallows are soft, add the cereal a cup at a time. Expose a sticky surface of marshmallow, stick the cereal onto it, fold the cereal in and repeat. You may want to use your hands for the mixing process once most of the cereal is in the pan, but warning! It will be hot! If you have heat resistant silicone cooking gloves, this would be a great time to use them!
  5. Once the cereal is mixed in, transfer the mixture to your baking pan and push it into place, all the way to the edges.
  6. Refrigerate for several hours or overnight and then cut into squares.
PERMALINK
TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGAN


Eggplant Parmesan

January 22, 2018

Eggplant Parmesan

Gluten-free eggplant parmesan is easy to make! This dish is baked, not fried! Dairy-free and vegan options too!

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

  • 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
  • 2 cup of your favorite marinara sauce
  • 1 medium eggplant
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • c parmesan cheese (optional)
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese, shredded
  • fresh basil and cilantro


GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


<< Back to Recipes


PERMALINK
TAGS: DINNER, VEGAN, VEGETARIAN, DAIRY-FREE


Eggless Nog Pancakes

December 11, 2017

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients:

Eggless Nog:

  • 1 ¾ cup dairy-free milk
  • 3 tbsp maple syrup
  • 2 tbsp tapioca starch
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • 1/8 tsp cinnamon

Pancakes:

  • 1 ½ cup Enjoy Life Foods Pancake & Waffle Mix
  • 2 tbsp neutral-flavored oil

Directions:

  1. Bring 1¼ cup milk and maple syrup to a simmer on the stove.
  2. In a small bowl, whisk together the remaining ½ cup milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  3. Add to the warmed milk and whisk to combine. Simmer 3–4 minutes until thickened. Remove from heat.
  4. When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  5. Heat a nonstick griddle and lightly grease. Use a ¼ cup measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  6. ENJOY!

 

<< Back to Recipes

 

PERMALINK
TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN


Hot Chocolatey Cocoa

November 28, 2017

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

Makes 2 – 6 oz. cups

Ingredients:

Directions:

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!


<< Back to Recipes


PERMALINK
TAGS: HOLIDAY, DAIRY-FREE, DESSERT, DRINKS, FOR KIDS, VEGAN, VEGETARIAN


Whipped Gingerbread Spice Butternut Squash

November 13, 2017

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

Serves 4 as a side

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.


<< Back to Recipes


PERMALINK
TAGS: DAIRY-FREE, HOLIDAY, SIDE DISHES, THANKSGIVING, VEGAN, VEGETARIAN


Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

 

 

Makes about 16 large bars

Ingredients:

For the brownie mixture:

  • 1 box Enjoy Life Foods Brownie Mix
  • 3/4 C. cold water
  • 2 T. mild olive oil or grapeseed oil

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

Directions:

  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.

 

<< Back to Recipes

 

PERMALINK
TAGS: VEGAN, VEGETARIAN, THANKSGIVING, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY


Caramel Apple Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

  • 1 box Enjoy Life Foods Muffin Mix
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup cold water
  • 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
  • 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

  • 1/4 cup packed brown sugar
  • 2 tbsp dairy-free buttery spread
  • 1 tbsp dairy-free milk
  • 1 cup confectioners’ sugar, sifted
  • 1 tbsp vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

 

<< Back to Recipes

 

PERMALINK
TAGS: BREAKFAST, DAIRY-FREE, DESSERT, FOR KIDS, VEGAN, VEGETARIAN


Alice’s Pink Grapefruit and Avocado Salad

June 5, 2017

Alice’s Pink Grapefruit and Avocado Salad

Serves 4

Ingredients:

  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil

Directions:

  1. Wash and dry lettuce and place in bowl. Add in avocado and pink grapefruits.
  2. Chop fresh basil and add to salad, per your taste preferences.
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like. Salt and pepper to taste.

Alternatives:

  • Create a pink grapefruit zest dressing. Zest the grapefruit and whisk together with lemon juice or olive oil.
  • For extra nutritional value, top with pomegranate seeds.
  • To give the salad a crunch, toss in some toasted nuts.


<< Back to Recipes


PERMALINK
TAGS: VEGETARIAN, DAIRY-FREE, DINNER, LUNCH, SIDE DISHES, VEGAN


Pumpkin Pie Spice Oatmeal with Coconut Milk

January 4, 2016

Pumpkin Pie Spice Oatmeal with Coconut Milk


Thai Kitchen logo
Courtesy of Thai Kitchen


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats

Directions:

  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, VEGAN, VEGETARIAN