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.
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.
Tofu, the key ingredient to so many vegan diets, is much loved for its versatility as well as it’s nutritional value.
In this stir fry I combine tofu with cashew nuts, sweetheart cabbage and sesame for a nutty and rich flavour.
Start to prepare by cutting the tofu into blocks and the cabbage into shreds whilst sesame oil warms in a large wok. Add the tofu and stir frequently to prevent burning. High in protein tofu is a healthy and environmental alternative to meat which has been used for centuries.
As the tofu starts to brown add the cashew nuts and the cabbage to the stir fry and continue to cook for a further five minutes. The addition of cashew nuts increases the protein content.
When cooked add toasted sesame seeds and serve warm. Perfect for coeliacs and vegans this is a tasty and healthy stir fry which is super easy to cook.
January is a time when many of us embrace a healthy detox. Miso soup is a great way to do this. This tasty staple of Japanese foods is becoming more widely available and I love using the Yutaka Miso Paste in cooking.
Yutaka Miso Paste is vegan, gluten free and high in protein so it’s ideal for detox times. Also it’s really easy to use.
For this soup I finely chop vegetables, I’ve used celery, carrot, spring onion and broccoli florets. Add the vegetables to a large wok and saute with a small amount of sesame oil. I only cook for a few minutes as I love this with crunchy vegetables. Then add a large tablespoon of Miso paste and some boiling water. Turn down the heat and continue to cook for a further few minutes.
Serve up and enjoy. A great low calorie as healthy soup for January detox.
This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.
I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.
After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.
I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.
I really enjoy tofu and having recently discovered Tofoo Smoked I’m coming up with as many ways I can serve this as possible.
On a warm and sunny Sunday my favourite way to tuck into smoked Tofoo is with a classic salad.
I’ve cooked the tofu with avocado fry-light and grilled for 20 minutes. Served with layered cucumber, tomato and avocado and topped with balsamic this is a beautiful and tasty salad. The tofoo provides essential proteins which are ideal for vegan diets.
Tofu is such a perfect food. Loved by vegans it brings protein and nutrients as well as a tasty staple and focus of a meal.
This meal is so easy cook. Start by marinating sliced aubergine and tofu in tamari sauce. I’m using the Kikkoman gluten free tamari.
Then heat a large griddle pan. To reduce fat I use Fry Light Coconut spray rather than a full oil. Cook chopped tofu and aubergine on the hot griddle turning half way through. It will only take a few minutes to cook the tofu and aubergine.
Just before cooking is completed add chopped spring onions to fry lightly.
Serve with steamed mange tout for a tasty vegan treat.
I had to do it. I had to put aside my reservations and try it. The McVegan soya burger that has made an addition to the menus offered by McDonald’s in Finland and Sweden.
Available with a gluten free bun on request this burger really could allow coeliac, vegans to access fast food and I have to say it is refreshing to find something in the mainstream that’s suitable and not an afterthought.
The hype around this in vegan circles has been huge and it really has been hailed as the best food ever. From my perspective it’s not all that. It’s tasty but personally I found it a bit too “meaty” possibly due to decades of bean and chickpea burgers.
It has a high level of protein (19g) but definitely can’t be confused with a healthy dish (coming in at 462 calories per meal). I’d say worth a try if you are in a one off situation, and I’d love to see more vegan options in the mainstream, but overall I prefer home cooking.
I’m working on increasing my protein as I’m stepping up some exercise. As a vegan I am constantly asked how I get any protein at all. One of the answers to this is quinoa which is a complete protein with all the amino acids you need.
This quinoa based dish is easy to make and perfect for packed lunches.
Start with a large roasting pan and preheat the oven. I’m using chopped courgette, red pepper, yellow pepper and carrots.
Add to the roasting dish. Instead of drizzling with oil I’m using Fry Light sunflower and squirt the vegetables with a few sprays. Roast for 45 minutes. It’s time to add the chickpeas! Drained chickpeas and cherry tomatoes will bring different textures and more protein to the roasted vegetables. Sprinkle the vegetables with a generous dash of cayenne pepper for a spicy flavour and then continue to roast for another hour. At the same time cook quinoa.
When both are cooked drain the quinoa and stir through the vegetables evenly. Tasty hot or cold it makes and ideal lunch or evening meal.
Tamari is a great flavour for coeliacs, unlike soya sauce which contains wheat there is no gluten and Tamari will make food taste excellent without the illness.
With protein from the tofu this dish is also excellent for vegan coeliacs like myself.
Start by cubing the tofu and adding to a heated wok. I’m using sesame oil to cook as although I’m allergic to nuts I can (and do) enjoy sesame.
Cook the tofu evenly until starting to go lightly golden. Then add garlic and coriander. Continue to cook for a few minutes stirring frequently.
Add prepared vegetables. I’m adding tenderstem broccoli, Pak choi, spring greens, mange tout and red onion.
Continue to stir fry for 10 minutes then add a few splashes of Tamari. I use the Clearspring Tamari as it is organic as well as veggie and gluten free.
I love this tofu packed stir fry and hope you will too.