Vegan & Gluten Free Recipes

Our vegan and gluten-free recipes are a great fit for those avoiding dairy, egg, wheat, barley, spelt, rye, fish, and shellfish. Many are Top 8 free.

Eat Your Veggies Lentil Soup (Gluten-Free with a Vegan Option)

by Allergy Free Kitchens on February 27, 2015

Lentil_Soup_Allergy_Free_KitchensMy husband and I embarked on Arbonne’s 30 Days to Healthy Living and Beyond in February, and then the craziest thing happened. After making the commitment and broadcasting it to family, friends, and clients that we were participating, I developed an abhorrence to salads. They were not at all appetizing to me. You know that weird, back of your throat kind of feeling when you’re about to get sick? Yep. That’s exactly what would happen when I thought of eating lettuce of any variety. Lovely. That said, in order to stay the course and eat my veggies, I needed an alternative.   Soup came to the rescue, namely this tasty little gluten-free (can be vegan) lentil soup number.

I used to be intimidated at the thought of cooking dried lentils, but I’ve found it rather simple and such a great value. You really do get more for your money without sacrificing a lot of time. Add in a store like Aldi nearby and it’s a total win!

The Aldi near our home carries organic options for most of the ingredients in this soup. In addition to their organic produce, I used these options from their Simply Nature line:

  • Organic Vegetable Broth (when making the vegan version)
  • Organic Free Range Chicken Broth
  • Organic Diced Tomatoes
  • Organic Fire-Roasted Tomatoes

Over the course of this frigid February, I’ve made this soup multiple times, vegan and not vegan, and I like both equally.

Today, as I feasted on a bowl of this deliciousness, I decided for my next batch I will whip up a side of herbed flat bread. Oh. My. Yum. I’m gonna have a happy tum!

Recipe:  Eat Your Veggies Lentil Soup (Gluten-Free with a Vegan Option)

Easily serves 4-6.

Ingredients:

1 tbsp coconut oil (You can use olive oil or another oil of choice.)

3 stalks of celery, chopped

2 large carrots, chopped

1 red, yellow or orange bell pepper, chopped

1 medium onion, chopped

1 clove of garlic, minced

2 cups diced and peeled tomatoes (You can substitute a 15 oz. can of diced tomatoes. The fire-roasted variety gives a nice flavor.)

½ tsp kosher salt

½ tsp ground cumin

½ tsp ground coriander

1 cup dried lentils, sorted and rinsed

4 – 5 cups broth, vegetable or chicken (I use 4 cups because I prefer a heartier consistency.)

Instructions:

Add the oil to your stock pot and heat over medium-high heat. Carefully add the chopped onion, celery, carrots and pepper and sauté until the onions are translucent in color. Add the garlic, tomatoes, salt, cumin, coriander, and lentils.  Slowly add in 4 cups of broth, and stir to combine. Bring the soup to a boil. Place the lid on your stock pot, reduce your heat to low, and let the soup cook for 30-45 minutes. That’s it. Simple, huh?

Now if you’re like me and prefer a creamy textured soup over a broth soup, get your blender out. I simply blend about one-third to one-half of the soup right in the stock pot with my immersion blender. If you don’t have an immersion blender, you can ladle some of the soup into your countertop blender, blend for 30 seconds, and return it to the stock pot.  Note:  Always use caution when blending hot liquids and follow the manufacturers instructions.

If you find the soup is too thick for your liking, thin it with more broth.  Start in ¼ cup increments until your desired consistency is achieved.

You can dress up your lentil soup with a variety of toppings. Some of my favorites include just a simple drizzle of extra virgin olive oil, or a sprinkle of chopped parsley with a dash (or two) of crushed red pepper.

Give it a try and let me know how you like it.  🙂

A note from Allergy Free Kitchens:

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before. What’s safe for some isn’t always safe for all.

This is not a sponsored post. All of the products mentioned are products I purchase and use in my home.

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Recipe for Gluten-Free, Soy-Free, Vegan Protein Bars

by Allergy Free Kitchens on January 25, 2015

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Holiday Pumpkin Bars (Vegan & Gluten-Free)

by Allergy Free Kitchens on November 16, 2014

Holiday_Pumpkin_Bars_Allergy_Free_KitchensIt’s good to be back at Allergy Free Kitchens.  I’ve missed spending time in the kitchen creating gluten-free, allergy-friendly dishes and treats.  Today, I am sharing with you a super simple recipe for semi-homemade holiday pumpkin bars.  Did I mention they’re vegan too?

I can’t take all the credit.  My friends at Let Them Eat Foods sent me two packages of their pumpkin bread mix to try – yay!  With the success I had with their banana bread mix, I was eager to give this mix a whirl.  I couldn’t be more pleased with the results.  Although the recipe on the package calls for egg, I successfully replaced the egg with flax gel.  With one package I made three mini-loaves of pumpkin bread that were gobbled up in no time.  With the other package, this scrumptious dessert emerged.

Here’s how to make these Holiday Pumpkin Bars (Vegan & Gluten-Free):

Preheat your oven to 350 degrees and line a rimmed cookie sheet with parchment paper.  Allow the parchment paper to drape over the ends of the cookie sheet by an inch or two (enough to grab to lift the finished product out of the pan when finished baking).

Prepare the Let Them Eat Foods Pumpkin Bread Mix per the package instructions, with one exception – omit the egg called for and replace it with flax gel.  (Flax gel:  To 1 tablespoon of ground flaxseed add 3 tablespoons of piping hot water, whisk together until a gel forms, then add the gel to the recipe as you would the egg.)

Once your batter is nice and smooth, pour it onto the parchment paper lined cookie sheet. Spread the batter evenly with a spatula to about 1/4 inch thickness.  Don’t worry if there’s not enough batter to reach the edges of the cookie sheet.  The goal is to achieve the proper thickness.

Bake at 350 degrees for 20-25 minutes.  It should spring back when touched and the edges will be golden brown.  Allow it to cool for 10 minutes on the cookie sheet, then grasp the parchment paper to lift it out of the cookie sheet and onto a rack to cool.

Once cooled, top it with your favorite vanilla or vegan cream cheese frosting and dried cranberries.  Sprinkle with a touch of powdered sugar and you’re all set with a beautiful dessert to dress up your holiday buffet.

Want another idea for Let Them Eat Foods pumpkin bread mix?

Prepare the bread on a parchment lined cookie sheet as noted above.  Once it has cooled, slice it into squares, top with your favorite vegan vanilla ice cream, place another pumpkin bread square on top, wrap in parchment paper and freeze.  It’s a holiday take on a fun favorite – the ice cream sandwich.  Yum!

I encourage you to visit Let Them Eat Foods to see the variety of products they offer, find out how and where you can purchase them, and review their allergen information to determine if they fit your dietary restrictions. Please note the following statement provided by Let Them Eat Foods: “Allergen contamination is something we take very seriously. We therefore do our best to post allergen information for our source ingredients on our website. All of our products currently use the same GF flour, which is manufactured in a facility that also uses tree nuts and soy.”

Livin’ the free life,

Wendy

Disclosure: As stated in this post, I was provided with two packages of Let Them Eat Foods Pumpkin Bread Mix to sample and review. The views shared are my honest opinions.

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Vegan Mashed Potatoes (with a cheesy twist)

by Allergy Free Kitchens on January 7, 2014

Vegan-Mashed-Potatoes-Allergy-Free-Kitchens

Like most of the country, it has been COLD here this week.  With windchills below twenty degrees, warm and hearty comfort food just sounds right. For my hubs, that translates into a flavorful pot roast and carrots (like this recipe from The Pioneer Woman).  For me and our little, bring on the yummy vegan mashed potatoes!

In cooking dairy free for nearly six years, I’ve experimented a bit and have a variety of ways to whip up vegan spuds.  This particular recipe has a bit of a cheesy twist that pairs well with or without gravy.  I do use Russet Potatoes for this dish.  We also like Yukon Gold, but that’s a recipe to share another day.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Vegan Mashed Potatoes (with a cheesy twist)

Serves 4

2 pounds Russet Potatoes (about 4-5 medium size potatoes)

3 tablespoons vegan butter (I use Earth Balance Vegan Buttery Sticks.)

2 garlic cloves, peeled and ends removed

2 tablespoons vegan cream cheese (I use Tofutti Better Than Cream Cheese.)

1 tablespoon vegan parmesan (I use Go Veggie Vegan Parmesan.)

1/2 teaspoon dried parsley

2 tablespoons rice milk, warmed

salt (I typically use 1/2 teaspoon of sea salt.)

freshly ground black pepper

Scrub and peel the potatoes.  Cut them in quarters.  Slice the ends off of the garlic cloves.  Combine the potatoes and garlic and steam according to your steamer’s instructions or boil in a pot of salted water.  When ready, the potatoes will be fork tender, but not falling apart. It usually takes about 30 minutes after the water starts to boil for my potatoes to reach the perfect stage for the way we like them.

While the potatoes are cooking, bring the vegan butter, cream cheese, and parmesan to room temperature.  Heat the rice milk separately, but do not boil.

When the potatoes and garlic are done cooking, drain (if boiled) and place in a large mixing bowl.  Mash the potatoes and garlic with a potato masher or beat with a mixer on medium-high speed just until the texture is uniform.  Add in the vegan butter, cream cheese, parmesan, and parsley.  Whip until all ingredients are incorporated.  Add in the heated rice milk (one tablespoon at a time) and beat/mash until desired consistency is reached.  Add salt and pepper to taste and enjoy!

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Peppermint Buttercream Frosting – Vegan, Gluten-Free

by Allergy Free Kitchens on December 9, 2013

Peppermint-Buttercream-Frosting-Allergy-Free-KitchensPeppermint.  It always makes me think of Christmas and it is fabulous with chocolate.  So I decided to try my hand at making a peppermint buttercream frosting to top my favorite vegan and gluten-free chocolate cupcakes.  The result was oh. so. yum.  And the recipe is oh. so. easy.  I think you’ll find it versatile, too.  Pipe it onto sugar cookies.  Swirl it atop brownies.  Use it as a filling for whoopie pies or on any dessert that needs fluffy, pepperminty goodness.

For a bit more holiday inspiration, I opted to first top my cupcakes with a layer of vegan and gluten-free chocolate ganache followed by the peppermint frosting.  Cake, fudge, and frosting in every bite is a sweet tooth’s pure delight.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Enjoy!

Peppermint Buttercream Frosting – Vegan & Gluten Free

1/2 cup Earth Balance Vegan Buttery Sticks softened (Soy Free is available)

1/2 cup Spectrum Organics Shortening

5 cups powdered sugar

2 tablespoons vegan milk that’s safe for your diet (i.e. rice, almond, soy, coconut)

1 teaspoon peppermint extract

food coloring (optional)

In a medium-sized mixing bowl, beat the buttery sticks and shortening with an electric mixer until smooth and creamy. Sift in 2 cups of the powdered sugar, beating after every cup. Add in the milk and peppermint extract and beat until the frosting is smooth and creamy. Sift in the remaining powdered sugar (one cup at a time) until you’ve achieved the desired consistency. Add one drop of food coloring (optional) and beat until evenly incorporated.

If frosting appears too thick, beat in additional milk a teaspoon at a time until desired consistency is achieved. The peppermint flavor is not intense in this recipe. If you prefer a stronger peppermint flavor, increase the extract in 1/8 teaspoon increments until the desired flavor is achieved.

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