Thank you for the interview @meatlessmovement 💚🙏 Check out the article to learn more about my vegan journey 💚 /who-said-vegan-food-cant-smack/ #plantbased #vegan #glutenfree #plantbasedrecipes #recipes #veganrecipes
(V/GF) Red Thai Curry Noodles 🍜🌶️
You’ve seen yellow curry on this Instagram.. but tonight, I’m giving you a red curry recipe 🤩 + with NOODLES! 🤤 Who doesn’t loveeee noodles? #vegan #veganrecipes #plantbased #plantbased #glutenfree#glutenfreerecipes #recipes
Ingredients:
- 1/2 box rice noodles
- 2-3 T red curry paste
- 2 small onions
- 1/2 lime
- 2 cloves of garlic
- 2 T plant-based fish or oyster sauce
- 1 tsp agave
- 1 C fresh spinach
- 1 Tsp fresh ginger
- Plant-based protein (recommend: firm tofu or “chicken”)
- 13.5oz coconut cream
- 1 T tomato paste
- 3 C vegetable broth
- Salt
- Pepper
- Drizzle olive oil
- (Optional) cilantro
1. In a saute pan, cook your plant-based protein. Top with salt & pepper and set aside.
2. In a large dutch oven, drizzle olive oil and set on medium heat.
3. Add diced onion, garlic and ginger. Saute for 3 minutes.
4. Add your tomato paste, red curry paste, agave, lime juice and plant-based oyster sauce. Stir and saute for 2 minutes.
5. Add your vegetable broth and coconut cream. Stir well. Turn on high heat and add your noodles. Stir frequently and allow to cook for 8 minutes.
6. Turn heat off, add your plant-based protein and spinach. Stir well.
7. Optional: top with cilantro and more lime juice. Serve.
Vegetable Tofu Maki Rolls 😋
A show stopper recipe that will impress your friends & family. These sushi rolls are fresh and filling + completely plant-based / gluten-free. 🥰 *Look up a video on how to roll sushi if you are attempting this recipe and it’s your first time. Sushi is not easy to make, and takes practice! #vegan #veganrecipes #plantbased #plantbasedrecipes #glutenfree#glutenfreerecipes #recipes
ingredients:
Sticky rice:
- 1/2 box of sticky rice
- 1/4 C rice wine vinegar
- 1 T raw sugar
- 1/2 Tsp salt
Rolls:
- 4 sheets of nori
- 2 carrots
- 2 avocados
- 1/2 block tofu
- Wasabi (optional)
- GF Soy sauce (optional)
1. Begin by making your sticky rice. Cook as instructed on the box. Once rice is cooked, add your rice vinegar, salt & sugar to a bowl, mix well and pour into the rice. Fluff and stir the rice. Allow to cool to room temperature.
2. Prepare your vegetables and tofu by pressed your tofu and slicing into thin long strips. Cut up your vegetables into long thin strips as well.
3. On the counter top, lay down a dish towel and cut a large sheet of plastic wrap (the length of the dish towel) to lay over top the towel.
4. Take out a sheet of nori, and put it 1 inch away from the end of the towel closest to you.
5. Add a thin layer sushi rice, leaving room 1 inch from the ends of the sushi paper lengthwise.
6. About a 4 inches into the sheet towards you (should be shy of the half way mark of the nori) add your tofu (one long strip) your carrots next to it (one long strip) and your avocado (one long strip).
7. Wet the outer border of the nori with wet fingers.
8. begin with the side closest to you, and tightly roll the sushi with the plastic wrap. Make sure your are squeezing as your go. Once rolled, set an aside on a plate, repeat.
9. With a very sharp knife, cut the sushi rolls 1 1/2 inches thick across.
10. Serve with soy, wasabi and or ginger.
(V/GF) Chicago Style Hot Dogs 😱
I lived in Chicago for 5 years with my fiancé Patrick. Even though we live in Sunny Los Angeles now, we still miss the rich food culture that was present in Chicago. The other day, Patrick and I were talking about how we wish we could experience a Chicago style hot dog again, but plant-based and gluten-free. Well, our wish came true. I developed a recipe for a Chicago style plant-based gluten-free hotdog that encompasses all of those traditional, classic flavors. 😱🤗 #vegan #plantbased #glutenfree #chicago #veganrecipes veganglutenfree
Ingredients:
- @lightlifefoods plant based hot dogs
- @scharglutenfree hot dog buns
- Pickle spears
- Sweet relish
- Yellow mustard
- Poppy seeds
- 1 tablespoon plant base butter
- Sports peppers
- Celery salt
- 1/4 dusted sweet onion
- 1/3 sliced Roma tomato
1. Begin by preheating your oven to 350. Take out your gluten-free hotdog buns and place them on a baking sheet. Heat up a tablespoon of plant-based butter and glaze the top of your buns. Sprinkle poppy seeds over the buns. Bake for eight minutes.
2. In a sautéed pan, heat up olive oil. Take your plant-based hotdog and score the top of the hotdog without cutting all the way through. Take your celery, salt and season the hotdog in the grooves where you scored. Add to your pan and sauté for five minutes on each side.
3. While you’re waiting for your buns and hotdog to finish, get out all of your toppings and dice up your onion, and slice your tomato.
4. Begin to build your hotdog, the order matters!
5. First, add your hotdog to the bun. Second, add your mustard, then relish, then onion. Next, add your pickles, spear, tomato, and sports peppers. Sprinkle a little celery salt on top.
(V/GF) Gyros 🤤
Ever seen a plantbased gluten free gyro? This savory creation combines classic kebab seasonings with tofu to make a delicious dish you’ll want to try out. 😉 #vegan #plantbased #glutenfree #summerrecipes #veganrecipes veganglutenfree
Ingredients:
- 1 block extra firm tofu
- 1/4 red onion
- Lettuce of choice
- 1/2 cucumber
- 1/2 lemon juice
- GF pita or naan bread
Kebab seasoning:
- 1 T oregano
- 1 T parsley
- 1/2 Tsp cinnamon
- 1/4 tsp cayanne
- 1/2 Tsp garlic
- 1 tsp coriander
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
Tzatziki:
- 8oz plantbased sour cream
- 1 T minced fresh dill
- 1/4 cucumber (grated)
- 1/2 lemon juice
- 2 garlic cloves
- 1 T olive oil
- Salt
- Pepper
1. Begin by pressing your tofu for 30 minutes. You want to remove as much moisture as possible.
2. While waiting, pour all of your seasonings for the tofu into a bowl and mix thoroughly.
3. Once the tofu is ready, take a peeler or mandolin and slice your tofu Finley into strips. It doesn’t have to be perfect, if the tofu is crumbling, you can have it in chunk form, and the recipe will still work.
4. Heat oil in a sautéed pan make sure the entire bottom is coated. Set on medium heat.
5. Once your oil is hot, dump your tofu in the pan. Sprinkle the seasoning mix over top. Use a spatula to flip the tofu gently and mix your seasonings around.
6. Take a half of lemon and squeeze the juice over your tofu. Allowed to fry for five minutes on each side.
7. Preheat your oven to 350°, place your pita directly on the rack for five minutes.
8. In the meantime, make your tzatziki with the ingredients listed above.
9. Chop your cucumbers, red onion, and lettuce finally. You can also add additional toppings to yours like tomatoes or olives, if desired.
10. Take your pita out of the oven, and place it directly on your stove top burner. Toast it for a couple minutes, so the outside gets golden brown.
11. Build your pee with a little bit of sauce, tofu, your toppings, and more sauce. Serve.
(V/GF) Mushroom Sloppy Joes 🫑🧅🍄
I recently discovered @myforestfoods mycelium pulled pork. Absolutely a game changer! Made out of oyster mushrooms, this will definitely go down as one of my favorite recipes. Want to shout out @ho.listic_ for supplying local microgreens. The freshest microgreens in LA! 😻 #vegan #plantbased #glutenfree #summerrecipes #veganrecipes veganglutenfree
Ingredients:
- 1 box @myforestfoods mycelium pulled pork
- 1/4 C microgreens
- 1 1/2 C bbq sauce
- 1 red bell pepper
- 1 medium onion
- 2 garlic cloves
- Olive oil
- @scharglutenfreeuk gluten free buns
- Salt
- Pepper
1. Begin by heating oil in a medium sauce pan.
2. Mince your garlic, onion, and bell pepper and add to the pan. Saute for 5 minutes.
3. Add your mycelium to the pan. Allow to sauce for 5 minutes.
4. Add 1 C of your bbq sauce. Mix and then cover the pan with a lid. Allow to simmer on medium/low for 8 minutes.
5. Stir, add the last 1/2 C off bbq sauce. Salt, pepper & remove from heat.
6. Toast your gf buns.
7. Build your sandwhich and add microgreens.
(V/GF) Plant-based Chicken Alfredo 🍝
Every jar of plant-based alfredo I’ve purchased has been….disappointing. Making a vegan gluten free friendly alfredo sauce from scratch is cost effective, time efficient & delicious. 😋 #vegan #plantbased #glutenfree #grilling #summerrecipes veganrecipes veganglutenfree
Ingredients:
- 1 box gluten free alfredo noodles
- 1 bag daring plantbased chicken
- 1 bag plantbased mozzarella
- 1/2 C plantbased Parmesan
- Frozen peas (optional)
- 3 T GF flour (I used chickpea)
- 2 1/2 C plantbased milk
- 2 T plantbased butter
- 3 garlic cloves
- 1 T pizza or Italian seasoning
- 1 tsp black pepper
- 3 T nutritional yeast
- Fresh parsley (optional)
- Olive oil
- Salt
1. Begin by boiling a large pot of water for your noodles. Cook your noodles according to the package, drain, rinse, and set your noodles aside. You can do this in-tandem with the sauce.
2. For the sauce, get a large deep sauce pan, add your butter on medium/low heat. Mince your garlic and add to the pan. Saute for 2 minutes.
3. Add all seasonings (except the nutritional yeast). Mix. Add your flour and mix thoroughly.
4. Add your milk and stir frequently, over 5 minutes. Once simmering, add your plantbased cheese and nutritional yeast. Mix. If you want peas in your sauce, add them in at this point.
5. Allow to simmer and occasionally stir. Overtime, it will begin to thicken. Once it’s at the thickness you want, place the sauce on the lowest setting.
6. In a saute pan, add oil and cook your chicken until golden brown. Flipping every 5 minutes.
7. Remove your sauce from the heat. Add your noodles and toss with tongs until covered. Add freshly parsley and more salt and pepper. Serve with chicken on top.
(V/GF) Blueberry Flaxseed Anti-inflammatory Protein Smoothie 🫐
Lately, I’ve been on a personal health journey, recovering from a severe disc herniation and long-term back issues I’ve lived with since childhood. One small but powerful change I’ve made is adding this blueberry flaxseed smoothie to my routine. Packed with plant-based protein and anti-inflammatory ingredients, it’s become a bright spot in my recovery. Blueberries are rich in inflammation-fighting antioxidants, supporting mobility and tissue repair. And flaxseed, did you know it’s the top plant source of omega-3s? Just a tablespoon of flaxseed supports anti-inflammation and can aid in disc health. 💙🩵 I am not a certified nutritionist or doctor, this is simply a personal recipe I created to support my own journey. #vegan #plantbased #glutenfree #summerrecipes #veganglutenfree
Ingredients:
- 1 cup frozen blueberries
- 1–2 tbsp flaxseed meal
- 1 scoop chocolate plant-based protein powder
- 1 cup water
- 1 tbsp coconut-cultured plant-based probiotic yogurt
🍍 (V/GF) Pineapple Tofu Teriyaki Skewers 🌞
Say goodbye to the cold weather this is my first grill recipe of the year! These bright, fruity pineapple and tofu teriyaki skewers are bursting with flavor perfectly balanced tangy teriyaki meets sweet, juicy pineapple. Hello, warmer days! #vegan #plantbased #glutenfree #grilling #summerrecipes veganrecipes veganglutenfree
Ingredients • 1 fresh pineapple • 1 to 2 blocks of tofu • 1 red bell pepper • 1 orange bell pepper • 1 red onion
Teriyaki Sauce • 1 cup gluten-free tamari • 1 cup coconut aminos • 1 tsp fresh minced ginger • 1 tsp fresh minced garlic • 4 tbsp cornstarch • ½ cup water
Steps 1. Cube all your ingredients for the skewers pineapple, tofu, peppers, and onion. 2. Build your skewers by rotating the ingredients place pineapple touching the tofu so it soaks up the juices; keep onion separate from pineapple to avoid flavor overlap. 3. Set the skewers aside on a tray and lightly salt everything. 4. For the sauce, add all sauce ingredients (except corn starch and water) into a pot on the stove over medium heat. 5. In a small cup, dissolve the cornstarch in water (you can heat it briefly if needed). Add this slurry into the pot with the other ingredients. 6. Bring the sauce to a boil, then reduce heat to low and simmer for about 5 minutes until thickened to a marinade consistency. 7. Once cooled, bring the sauce with you to the grill. 8. Coat each skewer with teriyaki on the grill cook each side for 5 minutes, basting with sauce as you flip.
(V/GF) Pasta Salad 💪
This pasta salad is a total meal prep hero! So filling and perfect to keep in the fridge all week. Just grab a bowl when you’re hungry, and you’ve got a fresh, vibrant meal waiting! 🥗 #vegan #veganrecipes #plantbased #plantbasedrecipes #glutenfree glutenfreerecipes recipes
Ingredients: • 1 box @jovialfoods gluten-free pasta • ¼ red onion (diced) • 8 oz cherry tomatoes (halved) • 1 green bell pepper (diced) • 1 cucumber (diced) • 1 can chickpeas (drained and rinsed) • 3 oz olives (sliced) • 4 oz @violife_foods plant-based feta • 1 cup @violife_foods plant-based parmesan (finely grated) • 1 handful fresh parsley (chopped) • 1 handful fresh basil (chopped) • Salt to taste
Dressing: • ½ cup olive oil • ¼ cup balsamic vinegar • Salt + black pepper to taste • 2 T Dijon mustard • 1 tsp agave • 2 cloves garlic (minced) • 1 tsp oregano • 1 tsp parsley
Steps: 1. Begin by cooking your pasta per the package instructions. Drain and set aside. 2. In a large mixing bowl, finely mince your cucumber, tomatoes, bell pepper, and red onion, and add them to the bowl. 3. Drain and wash your chickpeas, slice the olives, and add them to the bowl. 4. Cube the plant-based feta and add it, along with the grated plant-based parmesan. 5. Add the chopped parsley and basil, and season with salt. 6. In a small bowl, whisk together all dressing ingredients until smooth. 7. Add the pasta to the bowl with the veggies, pour on the dressing, and toss everything together. 8. Taste and add more salt if needed. 9. Chill in the fridge and enjoy all week long!
(V/GF) EASY Plant-based Chicken and White Bean Pozole with Cornbread 🌶️🔥
My mother used to make this recipe all the time. It’s packed with protein and easy to assemble. 😻#vegan #veganrecipes #plantbased #plantbasedrecipes #glutenfree glutenfreerecipes recipes
Ingredients:
- 1 bag of plant-based chicken
- 24oz white beans
- 12oz white shoepeg corn
- 12oz salsa verde
- 12oz green enchilada sauce
- 1 small can green chilis
- 1 onion
- 3 cloves garlic
- 1 T cumin
- 32oz vegetable broth
- 1 bag of corn bread mix (with ingredients to make it)
- (Optional) cilantro
- (Optional) radishes
- (Optional) plant-based sour cream
- (Optional) Avocado
- Olive oil
- Salt
- Pepper
1. Begin by making the corn bread per the package/box.
2. In a large pot, add olive oil and set on medium heat.
3. Dice up your onion and garlic and add it to the pot.
4. If using canned beans, drain, wash & add to the pot. If using dried beans, cook the breads prior to adding to the pot.
5. Add your corn, and green chilis to the pot. Add your cumin, a pinch of salt & pepper and stir.
6. Add your enchilada sauce, salsa verde, and vegetable broth to the pot.
7. Simmer on medium/low for 30 minutes.
8. In a saute pan, sauté your plantbased chicken until golden brown. Set aside.
9. Add a serving of corn bread to a bowl. Ladle your soup over the corn bread. Add a serving of plantbased chicken to the bowl. Add your perfected toppings such as plantbased sour cream, cilantro, radishes and avocado. Serve.
