Gluten-Free Vegan Dinner Recipes
JusRol Puff Pastry (I used the the Gluten Free)
1 bunch of Asparagus’
150g Cashew Nuts
2 Tbsp Yeast Flakes
1 Tbsp Maca Powder (I used Aldis)
1 Tbsp Shelled Hemp Seeds (I used Good Hemp)
250ml Milk Alternative (I used Koko Dairy Free)
Pinch of Salt
Preheat oven to 150 degrees.
In a pan boil cashew nuts for 20 minutes.
Spray fry light or lightly grease a flan/quiche dish, then lay the jusrol pastry & bake in the oven for 5 minutes, take out the oven & while cooling prepare the asparagus, break off the ends & steam them for 5 minutes.
Drain the asparagus & set to one side.
Take the cashews off the heat & drain, put into cold water. After a few minutes in the cold water drain again & put into food blender/nutribullet. Add Yeast flakes, Maca Powder, Shelled Hemp Seeds & Salt. Blend until smooth.
Poor the cashew mixture into the part baked pastry, lay the asparagus on top & put back in the oven for 15 minutes. You may need to check/ move it around depending on your oven, you don’t want to burn the pastry.
Once cooked remove from oven & let it sit for 5 minutes before serving.
I served mine with Salt & Vinegar Tofu, Peas & Broad beans.
Sausage Mexican Casserole
Serves 4 people
1 Tin of Mixed Beans
1 Tin of Kidney Beans
1 Tin of Chopped Tomatoes
3 Tablespoons of Tomato Puree
2 Cloves of Garlic
Paprika (to your liking)
Mixed Herbs (to your liking)
8 Vegan Sausages (I used Secret Sausages: Chilli & Coriander)
Preheat the oven & cook sausages according to the packaging.
Spray a casserole dish with Fry Light (Or coat with oil) & gentle heat.
Cut Onion into large chunks & add to the hot oil & stir, leave to cook on a high heat for 5 minutes then reduced to a medium heat for an extra 5 minutes or until brown & softer.
Thickly cut Peppers & Courgettes & add to Onions. Leave to cook for another 10 minutes.
In a blender add Tinned Tomatoes, Tomatoes Pure, Garlic, Chilli, Paprika & Mixed Herbs & blend until smooth.
Drain & rinse Mixed & Kidney Beans & add to Casserole Dish. Then add in the Tomato Mixture & Stir.
Leave to cook on a medium/high heat for 15 minutes stirring regularly.
Chop up fresh coriander.
When the Casserole is done, remove from heat & sprinkle with the chop up fresh coriander.
Serve hot with Mash Potato. Recipe for a good mash can be found on my Plamil Recipe page.
3 Medium sized Sweet Potato
4 Medium sized Carrots
Dairy Free Milk
Dairy Free Butter
150g Green Beans
Salt & Pepper
Chop the Sweet potato & Carrots & add into a sauce pan of boiling water. Leave to boil – should take around 20 to 30 minutes.
Slice Onions & add into a Casserole Dish with Fry Light Spray. First fry on a high heat for 2 minutes then reduce to a low heat & cover for 10 minutes.
While these items are boiling & frying cut up Broccoli & prepare other Vegetables.
After the onions have softened add Mixed Herbs, Salt & Pepper (to taste) stir then mix in remaining Vegetables. Cover & leave for 10 minutes.
Prepare the gravy – please follow instructions on packaging. Leave to one side.
By now the Sweet Potatoes & Carrots should be soft. Drain them & put into a blender with a little bit of butter & milk. Blend until the turn into a puree. If they keep getting stuck add a little more milk. However be careful not to make it sloppy. Leave to one side.
Once the Vegetables are cooked to your liking add the gravy & leave to simmer for 5 minutes.
Turn on the grill.
Softly layer the puree on top of the Gravy Vegetable mix & place the Casserole under the grill for about 10 minutes or until the top goes crispy.
Roasted Vegetables with Wild Garlic & Nettle Pesto with Edamame Spaghetti
Ingredients for Pesto
50g Wild Garlic
30g Hairy Bittercress Rosettes (or watercress if you can’t get these)
20g Young Nettle Tips
Roast a selection of your favourite veggies. While they are roasting put the put all the Pesto Ingredients into a food processor & pulse until they are roughly chopped. When Vegetables are roasted to your liking mix in the Pesto & cook for a further ten minutes.
Serve with salad & pretty coloured pasta – I used Edamame Pasta because I like the name & it looked weird.
A great Mexican dinner – Perfect for World Taco Day (Forth October).
One Large Onion (roughly 200g)
Six Large Mushrooms (roughly 250g)
One Large Green Pepper (roughly 100g)
One Large Yellow Pepper (roughly 100g)
One Garlic Clove (use more if you like it garlicy)
One Green Chilli (use more or less depending on how spicy you like it)
One Tin Of Kidney Beans (roughly 240g)
One Tin Of Chopped Tomatoes (roughly 400g)
Tomato Pure (roughly 100g)
Eight Taco Shells.
Salad as a side (I have a mixture of lettuce, cucumber, olives & avocado – but whatever is your favourite side salad.)
Houmous Salsa or Guacamole.
Chop onion, mushrooms, peppers, chilli & crush garlic.
In a large wok, lightly fry (I use 1 Kcal fry light) chopped onions for five minutes or until soft & slightly brown. Add chilli & garlic & cook for a further two minutes. Add Mexican spices – again this is to taste. I add two heaped teaspoons because I love Mexican food. Cook for a further two minutes & make sure to keep mixing.
Add mushrooms & peppers & cook to your liking.
Add kidney beans, tinned tomatoes & pure & cook on a high heat until the consistency is thick & leave to simmer for ten minutes.
While this is simmering prepare side salad & get the tacos ready.
I prefer to fill my own tacos – because I think this is half the fun. So I serve the filling in a separate bowl.
Best Served – Piping hot with a side of jalapeño, houmous/guacamole, side salad & plenty of vegan cheese. Make sure to have napkins because it’s bound to get messy – but that makes it better!
Tofu Scrambled Egg.
Just because us Vegans can’t eat eggs doesn’t mean we have to miss out on World Egg Day. This World Egg Day why don’t you give up eggs & enjoy something a little different & even tastier!!
When I was making this – I wasn’t too sure how it was going to turn out & it also didn’t really look like the image I had in my head. However first mouthful I was in love – my favourite Gluten-Free Vegan meal I have made so far! This would be great as a breakfast treat, lunch time snack or like how I had it – as a main with lots of extras!
One Onion (roughly 166g)
One Pepper (roughly 132g)
One Courgette (roughly 138)
200g Taifun Plain Tofu (other tofu’s can be used – just make sure it’s plain)
One tin of Haricot Beans (roughly 195g)
100g Sheese Red Leicester (Use your favourite vegan cheese – make sure it melts well)
One cloves of Garlic
Slice the Onion, Pepper, courgette & crush garlic.
Chop Taifun Tofo.
In a frying pan fry onions (I use 1 kcal spray, but olive oil is also fine). After around five minutes, when the onions are starting to soften add pepper & courgette as well as garlic & mixed herbs. I would propose adding herbs & spices you enjoy it doesn’t have to be what I suggest – everyone has different tastes. I like black pepper so I sprinkled a little of that in too.
After around ten minutes, the onion, peppers & courgettes had been simmering & were soft. Add Taifun Tofu, Haricot Beans & fry for a further five minutes & then add the Sheese. Mix the Sheese in, it will only need about thirty seconds to a minute for it to melt. Make sure it melts & goes sticky. This is by far the best way to eat this.
I served this with a tasty salad, gluten-free bread & plenty of houmous!
Breakfast – served with beans, Gluten-Free toast, mushrooms, sweet potato hash browns.
Lunch – on Gluten-Free Toast with your favourite sauce.
Dinner – served with plenty of fresh salad, warm Gluten-Free roll & houmous.