14 vegan can gluten Recipes

cooked brown rice, cilantro, chopped, lime (just the juice ( ), olive oil, winter squash , such as butternut, peeled and cubed, onion, chopped, garlic clove, minced, dried oregano, cumin, coriander, cayenne, salt and pepper, to taste, cilantro, chopped, avocado, sliced, cabbage, shredded, black beans (cooked or canned ) or 1 cup pinto beans (cooked or canned), brown rice tortillas

white rice flour, brown rice flour, yellow cornmeal, gluten free baking powder, baking soda, fine celtic sea salt, xanthan gum, canned pumpkin , organic. (1 cup if using fresh mashed pumpkin), soymilk or 1 cup hemp milk, soft unsalted organic butter or 1/2 cup vegan margarine, organic eggs, lemon juice, cinnamon, allspice, nutmeg, ground ginger

onion, grated, bell pepper, grated, cooked lentils (or 1 15-oz can, drained ), flax seed, ground, almonds or 1/2 cup other nuts, crushed, shredded carrots, shredded celery (remove veins with a veggie peeler), fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional), garlic cloves, crushed, fresh parsley, chopped, olive oil, braggs liquid aminos or 1 tsp soy sauce, tomato paste, dried oregano, dried basil, chili powder, curry powder, fresh ground black pepper, ground red pepper

buckwheat flour, rice flour (use a finely milled flour), coconut oil (can use other oil of choice), soymilk (can use other milk if wished), arrowroot or 2 tsp tapioca starch, salt, oil, for pan frying

instant vital wheat gluten flour , with 1/2 cup water, nutritional yeast, tamari , can substitute soy sauce, onion powder, dried sage, dried thyme, sea salt, celery seed, pineapple juice, light brown sugar, canola oil, soy sauce, rice vinegar , can substitute white vinegar, olive oil, enough to coat pan, can substitute canola oil, cornstarch , dissolved in a few tsp of cold water, black pepper, canola oil, panko breadcrumbs, flour, soymilk, sea salt

chickpeas, canned or pre-cooked, vegetable broth, bay leaf, olive oil, garlic cloves, minced, gingerroot, minced, mustard seeds, sweet potato, cubed, stalks celery, sliced thin, coriander seed, crushed, cumin seed, crushed, fennel seed, crushed, fenugreek seeds, crushed, turmeric, paprika, dried chili (to taste), kale, chopped and stems removed, coconut milk, soy sauce , gluten free is best

oat flour, sugar, ener-g eggs, salt, baking soda, baking powder, unsweetened cocoa, flax seed meal, chia meal, hot coffee or 1 cup water, canola oil, pure vanilla extract, white balsamic vinegar (can substitute )

fingerling potatoes , cute in half width wise, carrots, sliced, button mushrooms, quartered, sweet onion, sliced, garlic cloves, sliced, extra virgin olive oil, vegetable broth, red wine, seitan , . for gluten free you can use tofu that has been pressed and cubed ( beef strips or chicken strips ), flour (for gluten free, add rice or or other gluten-free ), salt and pepper

teff flour (we use bob s red mill ), sea salt (or plain salt even), maple syrup (which can be replaced by agave nectar, if you can tsp eat syrup), canola oil (or any vegetable based), vanilla (frontier makes gluten free ), peanut butter

quinoa , rinsed well, cinnamon stick, water, almond milk, honey (i use raw, organic , local, creamed honey, use the best you can get), orange blossom water (i use yamaha brand), chopped dried apricot (not hard as a rock!), chopped pistachios

cocoa (this covers up the spinach taste, but you can try using less if you don tsp obsess over chocolate like), frozen banana, peanut butter (all natural is best.... & co. white chocolate wonderful is amazing and it adds a bit of), fresh spinach leaves (gradually work your way up to your tolerance! i put a whole cup in mine and i still can tsp taste the ), soymilk (silk light vanilla is best because i hate the soy taste!)

red lentil , soaked overnight and then drained, mashed potatoes (plain mashed vegetables with no additions) or 2 cups mashed kumara (plain mashed vegetables with no additions) or 2 cups mashed pumpkin (plain mashed vegetables with no additions), onion, finely diced, rice milk or 1/4 cup soymilk, rice flour, brown rice flour (use additional white rice flour if unable to source ), olive oil or 3 tbsp vegetable oil