Summer Stirfry Recipes (Gluten-free and Vegan)

An absolute staple of my diet as a vegan, coeliac are tofu and noodles which I add to a number of stir fry dishes.

Tofu Steaks with Chinese style Vegetables

The meal above was a recipe from a friend whose family run Chinese restaurants as he thought I would love it. I do. The tofu steaks are coated in cornflour before frying in sesame oil. The veggies are stir fried in a sauce made from sesame oil, ginger, garlic, tamari, vegan honey (I used carob syrup), cornflour and water. I added toasted sesame seeds to serve.

Smoked Tofu Vegan Salad Bowl

A simple stir fry with smoked Tofoo tofu, beansprouts and mange tout. Served with smoke humous and tonnes of veggies.

Sweetheart Cabbage and Tofu Stir Fry

Sweetheart cabbage is fantastic in a stir fry. Served with vermicelli noodles and toasted sesame seeds.

Cashew and Rice Noodle Stir Fry

Pad Thai rice noodles served with Cashew nuts, courgette and mange tout.

Antipasti salad

Simple food is often the most enjoyable. As the evenings are getting lighter I’m having more salads. The lighter evenings and lighter meals are helping me to keep my mood bright during this tough time of lockdown.

This salad is delicious as well as simple. Featuring sliced and boiled salad potatoes, chopped spinach, chopped lettuce, sun-dried tomatoes, olives and artichoke antipasti.

I’ve topped it off with a lemon dressing which is super with these salad veggies.

Garden Secret Spa – GF and Vegan options

I had such a wonderful day yesterday enjoying some relaxation and self care at The Garden Secret Spa at Ringwood Hall Hotel in Derbyshire. I was expecting to have a great time but wasn’t expecting them to be so accomodating around my dietary needs.

I’m a lactose intolerant, coeliac, I’m allergic to nuts and mushrooms and I’m a veggie. So I normally expect a minimal salad or fruit if I eat out. That just wasn’t the case yesterday at all.

All the meals are prepared fresh on site and inspired by garden and herbal foods. For my spa day lunch I tucked into a spring garden salad with vegan substitutes and was really impressed when the chef sourced vegan parmesan to top the meal!

My pudding was also excellent, an ideal lunch for a relaxing day.

Smoked Tofu Salad

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.

Crispy Lemongrass Salad

During hot weather I find myself eating a lot a salad. Many folks find salad quite full but I love different vegetables and flavour combinations. This warm salad is a perfect evening meal on a warm summer evening.

Ingredients

Baby cabbage

Pak choi

Orange and yellow peppers

Sugar snap peas

Broccoli

Lemongrass

Lemon

Garlic

Ginger

Coriander

Gluten free tamari sauce

Coconut oil

Start by preparing the flavours, I use a garlic mincer to prepare garlic and lemongrass and I grate ginger and chop the coriander finely.

Nextheat a little coconut oil in a wok and add the sliced peppers and broccoli once warmed to temperature. Once the vegetables are in I add the herbs and spices so they can absorb into the vegetables during cooking. Stir fry for 5 minutes before adding the sugar snap peas and continuing to stir fry for a further 5 minutes. You can increase the cooking time but I like my veg pretty crunchy.

Whilst the veggies are cooking I lightly steam the cabbage and Pak choi to make a leafy base.

Serve with a slice of lemon and a drizzle of gluten free tamari for a zingy finish. This is a wonderful salad full of flavour and far from boring. Ideal for vegans, veggies, coeliacs and everyone else besides!

Superfood Summer Salad

Summer is a time when you cannot beat a healthy, tasty salad for dinner. It can get a bit boring using the same ingredients so frequently so I’ve put together super-tasty super-food ingredients in this salad. 

Start by cooking quinoa, place in a pan with water and bring to the boil. Turn the heat down and simmer on a mid heat for approximately 20 minutes. Quinoa is an excellent salad component, it is high in protein and low in fat. It’s actually the only plant based protein with the same amino structure as meat based proteins and I personally enjoy discussing that with people who question my veganism. 

Whilst the quinoa is cooking I prep the vegetables. Chop mange tout and steam for a couple of minutes. Mange tout adds a fresh taste and a crunch to this meal. 

Spinach is full of folic acid and an ideal addition. Chop baby leaf spinach roughly. As a cheat I’m actually using tinned canellini beans rather than dried and I use these to add even more protein and super veggies. 

Finally have ready a handful of dried cranberries to add sweetness and antioxidants. 

When the quinoa is cooked drain the water off and then mix the salad thoroughly. Serve with your choice of salad dressing and tuck in.