Eating gluten free and vegan it’s really important to try new combinations frequently and keep dinner ideas exciting. This gluten-free tagliatelle served with roasted red peppers and chickpeas is delicious and a completely new meal for me.
Start by finely slicing red peppers and adding to a roasting tin with precooked chickpeas. For an easy weekday meal I’ve used tinned chickpeas rather than soaking dried ones.
Drizzle with a little olive oil and some salt and black pepper and roast for approximately 30 minutes until the peppers are softened.
Whilst the vegetables are roasting cook your tagliatelle. For coeliac vegans I find the Sainsbury’s Free From Tagliatelle is great. It’s gluten free and milk and egg free without being super expensive. Follow the instructions on the packet, especially the instruction to bring the water to the boil before adding the pasta.
Once the pasta is cooked drain the water and stir through a small amount of free from red pesto, this will stop the pasta from sticking and give a little extra flavour.
Then add the roasted red peppers and chickpeas before serving.
This easy pasta dish has vitamins and lots of protein from the chickpeas. It is a filling and hearty dish that’s perfect for a winter evening after work and is ideal for Veganuary.
I enjoyed spending new year’s eve in Ironbridge Gorge with friends. It was a great opportunity to start 2020 discovering a new place to eat with coeliac and vegan friendly options – both for me and for friends undertaking Veganuary.
Woodbridge Inn in Coalport has a wide range of dishes available and a specific gluten free menu making it easy to narrow down options and eat safely.
I had the Malaysian curry. The curry contained aubergine, red pepper and sweet potato in a coconut sauce and is served with brown rice and pak choi.
The service and support for allergies is fantastic. I was able to explain my allergies to mushrooms and nuts and feel supported and understood.
Highly recommend the Woodbridge Inn for gluten free and vegan foods as well as a cosy, warm environment and open fires.
Scrambled Tofu is a protein rich, healthy alternative to eggs for vegans and vegetarians.
Start by warming some olive oil in a large pan whilst breaking down the tofu into small pieces.
Add it to the pan and cook for 10 minutes stirring throughout to ensure an even cook. Season with salt and pepper and some rosemary.
As a coeliac I love the Semper gluten-free flatbreads. The RosmarinKnäcke rosemary flatbreads go fantastically with scrambled tofu and I’ve also served with free-from red tomato pesto.
I’ve been to the Cutlery Works a few times and always been excited at the amount of choice available for coeliacs and vegans. Every time I go I try a new dish from a different vendor and I was really pleased with this choice of meal from Five Rivers Vietnamese.
This is the Bún Noodle Salad featuring twice fried tofu, vermicelli noodles, carrot salad, mint, coriander, spring onion, cucumber and red cabbage.
It was so filling and delicious. I almost didn’t have space for the summer rolls filled with noodles, veggies and curry tofu.
All gluten free and vegan dishes are marked on the menu so you can plan in advance what you are having. Although you order through an app you can add notes about dietary requirements and allergy needs.
I will definitely be eating at Five Rivers again as I loved this meal.
Rice is such a staple in coeliac meal planning. It’s really important to keep it interesting so I try to make different rice dishes every time.
I cook the rice first before adding sesame oil to a large wok and adding vegetables to stir fry.
Add the cooked rice, toasted sesame seeds and tamari sauce.
It’s a lovely way to enjoy a rice dish without it feeling repetitive.
I really like the IKEA veggie balls, it’s great to be able to eat someone cheap and cheerful even though I’m a vegan and a coeliac.
In addition to eating in the restaurant they also have frozen veggie balls available to buy in the shop. They are easy to cook from frozen and pair up well with lots of other vegetables.
I’ve teamed them with fried courgette and greens for a tasty, gluten free vegan one pot.
Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.
Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.
Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.
Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.
Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.