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.
These are amazing. I’m going to admit straight up here that these are a packet mix and not from scratch. But what a brilliant, tasty and easy packet mix it is and easy to add flavours to.
Made by Sweetpea Bakery this gluten free pancake mix has vegan instructions for cooking. I’ve use Alpro Coconut Milk and added to the mix with egg replacement and dried cherries. This gives the pancakes a fruity, coconutty taste. Whisk all the ingredients together well before adding to a pre heated pan with oil. Cook until bubbles appear on the top and then flip over for an even cook.
I like that even with the coconut and cherries the pancakes are not too sweet.
I’m going to be trying these pancakes again with different flavours and thoroughly recommend you do too!
It’s Veganuary and I’m loving all the new food and drinks available at the moment! I’m actually going back to an old classic tonight and making vegan burgers with sweet potato and Aduki beans.
As I’m trying to shop with less packaging and from zero waste stores where possible I’m purchasing more dried beans and pulses and then soaking or cooking them before use. These Aduki beans are one example of products I’m getting dried. It’s really simple to bring them to a usable state and I’ve done this with approx 250g Aduki beans by popping them in the slow cooker for about 6 hours on a low heat.
The next job is to prepare the sweet potato. To make 6 burgers I chop the sweet potato into pieces about an inch or so wide and bring to the boil. Personally I am a fan of the extra nutrients and the added texture so I leave the skin on but if you prefer a smoother texture peel them too. Boil for 15 – 20 minutes and then drain off and allow to cool for a little while until you can easily handle the potatoes.
Once cool add a tablespoon of soya butter to the sweet potatoes, this will assist with the mashing. Also add your flavours. I used minced garlic, lemongrass paste and chopped spring onion to give it a Thai feel as well as a little salt and pepper. Using a potato masher crush the sweet potatoes, seasoning and onion until well mashed.
Then add the cooked or tinned beans. Stir through the mash so the beans are evenly distributed. After this form the mix into patties. I find the thinner patties cook a little better. Place into a cooking pan lined with a little oil. I’ve used coconut oil as I think it goes perfectly and then cook for 40 minutes at 200.
I’ve served these delicious homemade burgers with salad. A yummy vegan and gluten-free option ideal for keeping us healthy and well fed in January.