What's your favorite Vegan Gluten-Free recipe?

itsCheek
itsCheek Posts: 104
in Recipes
I love trying new recipes since I'm a new vegan and clean eater. Share away!

Here's my favorite (sorry if it's a repost recipe!):
I make an awesome quinoa mix (if I do say so myself! hehe)...I eat it almost everyday for lunch! I make a huge batch of this every Sunday and portion it out in Tupperware for a weeks worth of food.** Cheap, delicious, filling, vegan, gluten free, and healthy! Tastes great reheated too. I guesstimated exactly how much I use of each ingredient...just use your best judgment and add in more of what you like the best.

**Tips for portioning: Keep the quinoa mix separate from the veggies...what I mean is get out your Tupperware, put 1 cup/serving of the quinoa mix in it, then divy up the veggies and throw those on top afterwards. My portions came out to 500 calories per meal. That's just an easy way to watch your portions and calculate your calories.
THE RECIPE (finally)

You'll need:

1 carton Vegetable or Chicken Broth (I get the No-Chicken Broth from Mothers)
1 bag Quinoa
1-2 Zucchini
1/2 block Extra Firm Tofu
1-2 heads of Broccoli and/or Cauliflower
Handfull of Pine Nuts
1/2 Red onion
3-ish tbsp Olive Oil
Salt and pepper
Granulated Garlic
1 Lemon

Cook the quinoa in the broth to directions on the quinoa bag.

In a small skillet on low heat, heat up the pine nuts until they just barely start to brown, turning them over every few minutes so they don't burn. Finely chop your onion and throw it in with the pine-nuts with a tablespoon of olive oil. Leave on until the onions turn clear. Mix the onions and pine-nuts in with the quinoa once it's done.

Preheat your oven to 400.
Spray a cookie sheet with coconut oil spray (or regular cooking spray).

Chop your zucchini into circles, and cut off the broccoli/cauliflower crowns and throw into a large mixing bowl. Add a few tablespoons of olive oil and mix the vegetables around the bowl so they soak up all the olive oil. Add in the granulated garlic, salt and pepper-seasoned to taste.

Dump these veggies on the cookie sheet and spread out evenly, and turn the crowns of the broccoli/cauliflower facing upwards. Try to separate the zucchini to it's own side of the cookie sheet. Squeeze fresh lemon juice over the top of everything (especially the broccoli!)

Next, for your tofu, cut off a chunk of it and press between two paper towels to get out the excess moisture. Dice it into small bits and toss it in a bowl with some soy sauce or coconut aminos and dump that to one side of the cookie sheet as well.

Put your cookie sheet in the oven for 20 minutes at 400. Once the 20 mins is up, crank the oven to broil setting on high for 3-5 minutes - it adds a nice flavor and crunch! Keep an eye on it though that it doesn't burn.

Now you can mix the veggies and tofu in with you quinoa mix.

Hope this picture helps (how it looks after baking-sans broccoli):
adyidf.jpg

Replies

Categories