Meatless Recipes for Gluten Free Vegans
Do Gluten Free Vegans Miss Meat Dishes?
My husband and I sure missed our meat dishes. Something about the dense protein of meat is hard to replace .... until we discovered some wonderful Meatless Recipes for Gluten Free Vegans.
Most of these dishes mix grain and legumes ... which supplies a complete protein -- and it is healthier for you
Even if you are not a Gluten Free Vegan, you may enjoy these recipes occasionally when you want to avoid meat in your diet.
Our first recipe is a three (or four, if you count the gravy!) part dish that can be eaten for three meals: breakfast, lunch and dinner!!
Three Part Gluten Free Lentil Loaf Recipe ....
.... with Cashew Mushroom Gravy
Finding a satisfying meal substitute for meat can be a challenge. Combine grains and legumes for a full complement of essential proteins, which this recipe does.
The follow four part recipe includes this balance and tastes good as well.
- 1 cup lentils
- 4 -5 cloves of garlic -- chopped (can substitute garlic powder)
- 2 medium onions -- chopped
- 2 carrots shredded (optional)
- 4 bay leaves
- 2 Tbsp Bragg or Coconut Aminos
- 2 Tbsp basil
- Â¼ cup nutritional yeast
- Celtic or Himalayan salt to taste
- Cook one cup of lentils in 2 Â½ cups of water for 15 to 20 minutes.
- Add the remaining ingredients to the cooked lentils.
- Cook on low heat until all ingredients are hot. Remove bay leaves and set aside.
- Recipe makes about 6-7 cups of soup. Save out 4 cups for lentil loaf. Leftovers can be enjoyed as soup!
Part Two: Grain Combo
- Â¼ cup whole grain brown rice
- Â½ cup whole quinoa
- Â½ cup millet
- Â¼ cup amaranth
- Boil 4 cups of water in a large kettle and add the grain.
- Turn heat to medium-low, cover and cook for about 45 minutes or until all the water is absorbed.
- Save three cups for the lentil loaf. The rest makes a great tasting hot breakfast cereal - optional add-ins include nut or grain milk, dried fruit, and stevia, maple syrup or honey.
Part Three: Putting the Lentil Loaf Together
- 1 cup cashews
- Â½ cup almonds or walnuts
- 4 cups lentil soup base (part one)
- 3 cups grain combo (part two)
- 5 cups cooked rice (any cooked rice will work)
- Â¼ to Â½ cup dried basil
- 1 Tbsp curry
- 2/3 cup nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 Tbsp. Herbamare seasoning (or similar salt-free herbal seasoning blend)
- 4 cups cold cereal flakes (Corn Flakes or other gluten free cereal will work)
- 3 cups gluten-free rolled oats
- Grind together the cashews and almonds or walnuts in a food processor or blender. (Note: For added nutrition, soak nuts overnight and drain liquid before processing.)
- In a very large mixing bowl, add ground nuts and the remaining ingredients.
- Mix/knead the mixture until thoroughly mixed together.
- Press into large baking pan or pans, about 1 INCH DEEP. Bake for about 45 minutes until loaf starts to brown. Recipe may make several pan-full ... save extra for future quick meals.
- Loaves freeze nicely and are easy to re-heat in the oven. Can also be steamed, but lose some structure.
Last But Not Least: Cashew Mushroom Gravy
Cashew Mushroom Gravy
- 2 cups of water
- Â½ cup of cashew pieces (soak overnight and drained for increased nutrition)
- Â½ cup of mushrooms (if dried - re-hydrate overnight first and drain)
- 1 Tbsp onion powder
- Â¼ - Â½ tsp garlic powder
- Â¼ - Â½ tsp Celtic or Himalayan salt
- 3 Tbsp Braggs or Coconut Aminos
- 1 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- Favorite spices to taste (e.g. cumin - basil - thyme etc.)
- Blend the ingredients in a heavy duty blender.
- Blend all ingredients on high for 2-3 minutes until creamy. Pour into saucepan and cook on medium heat until it starts to bubble, stirring regularly to avoid scorching.
- Serve gravy over lentil loaf.
- Can also be used as gravy over potatoes, rice or biscuits.
Ingredients needed for the Lentil Loaf
This next recipe was developed especially for me. I was a HUGE tuna fish or chicken salad sandwich eater!! After experimenting with some suggestions from vegan friends, I developed this Meatless Sandwich Spread. Anytime I crave tuna or chicken sandwiches, I just take out my beans and make this recipe! I hope you enjoy it as much as I do!
Meatless Bean Spread
Wonderful spread to use as you would use a chicken salad spread
- 1 Â½ cups cooked beans (Any variety will work but I prefer a white bean)
- 1 stalk of celery -- leaves and stalk
- Scant Â¼ cup leeks or green onion
- 2 Tbps pickle relish (We use Bubbies)
- 1 tomato -- optional
- 1 tsp. Herbamare or your favorite seasoning salt
- 1/4 to 1/3 cup Veganaize
- Chop/grind cooked beans in food processor until well broken up. Place in a mixing bowl.
- Coarsely chop celery and leek and chop/grind in food processor until fine.
- If you add tomato, chop finely, removing as much liquid as possible.
- Add all chopped ingredients, seasoning and relish to beans. Mix well. Add veganaize to desired consistency for spreading
- Spread bean mixture on toasted gluten-free bread, on corn or rice cakes, or on warmed tortilla sheets or scoop onto chips!
Ingredients needed for the Meatless Bean Spread
My last recipe is Savory Bean and Rice Cake Burgers. If you like the idea of burgers, this recipe is for you. Simple ingredients you probably already have on your shelf! Just add some BBQ sauce and a salad to make a wonderful meal!
Savory Bean & Rice Cake Burgers
Savory Bean & Rice Cake Burgers
- 1 to 1Â½ Tbsp cooking oil
- 1 Â½ cups chopped red onion
- 1 cup of chopped celery
- 3 chopped medium to large cloves garlic
- Â¾ tsp sea salt
- Â¼ tsp. salt
- Ground pepper to taste
- 2 cups cooked rice
- 1 Â½ cups cooked adzuki or black bean (or another small bean)
- 1 - 1Â½ tsp finely chopped fresh rosemary -- optional
- 1 Â½ cups bread crumbs
- 2 Tbsp oil (for frying)
- On a skillet over medium heat, heat the oil. Add onions, celery, garlic, sea salt and pepper. Cook for 6-8 minutes, stirring occasionally, until onions and celery start to soften. In a food processor, combine the onion mixture with the remaining ingredients (except breadcrumbs and frying oil) and puree gently, pulsing to combine but leaving some texture. Transfer mixture to a bowl, add bread crumbs and stir thoroughlyy to fully work in the breadcrumbs.
- Refrigerate for at least Â½ hours. Take scoops of the mixture and form into patties with your hands.
- In a skillet over medium heat, heat the oil. Add the patties in bathes and fry for 6-9 minutes on each side, until golden and a crust has developed. Flip them over only once or twice (second side will cook quicker than the first.) Serve plainly or topped with more BBQ sauce.