People choose to eat gluten free vegan for a number of reasons.
This may be because they have been diagnosed with celiac disease, which causes the immune system to attack the small intestine.
This causes the intestine to become inflamed, leading to poor absorption of nutrients, which can in turn lead to diseases caused by deficiency of vital vitamins and minerals.
Even those who have not been diagnosed with celiac disease may find that cutting out gluten makes them feel much better.
Many of us have mild intolerance to gluten that we aren’t even aware of until we stop eating it and realize how much better we feel.
This is thought to be because these domesticated crops have only been around for a short time in comparison to human evolution, and our digestive systems have not yet evolved to cope with gluten.
Combining a gluten free diet with a vegan diet is the optimal way to eat for vibrant health and abundant energy.
By eating a healthy vegan diet, you will already be experimenting with a wide variety of grains, lentils, beans and pulses which don’t contain gluten.
You may not even consciously be aware that many vegan recipes are already gluten free.
Here are some of my favorite gluten free vegan recipes:
Gluten Free Vegan Entree – Mung Bean Stew
8oz mung beans soaked overnight
1oz vegan margarine
2 cloves garlic, crushed
1 medium red onion, chopped
2 tbsp tomato paste
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
One green chilli, deseeded and finely chopped
1/2 pint water or vegetable stock
How to Cook Mung Bean Stew
Drain and rinse the mung beans and add them to a large saucepan.
Cover with water and boil for 30-40 minutes until tender.
Remove from beans from heat, drain, then mash half of the beans with a potato masher. Set the beans aside.
Put the saucepan back on the heat and add the vegan margarine.
Gently fry the onion and garlic until golden brown.
Add the tomato paste, and all the mung beans, then the peppers and chili.
Add the water or stock to the pan and mix well.
Cover and simmer for around 20 minutes. Serve with rice and salad.
Gluten Free Vegan Entrees-Grilled Spicy Tofu
- 4oz crunchy peanut butter (most peanut butter is gluten free, but double check the label before you buy)
- 3 tbsp groundnut oil
- 2 fl oz lemon juice
- 2 large onions, chopped
- Two red or green chillies, deseeded and finely chopped
- 2 cloves garlic, crushed
- 1 tbsp fresh thyme chopped
- 1 dried bay leaf, ripped into pieces
- Sea salt and black pepper to taste
- 2 roasted red peppers from a jar (or pimentos) cut into strips
- 1 lb tofu, cut into 1/2 inch cubes
How to cook The Grilled Spicy Tofu recipe
In an over proof dish mix together the peanut butter, onions, chilies, garlic, roast peppers, herbs, oil and half of the lemon juice. Season.
Marinade the tofu in this mixture for a minimum of 30 minutes.
Place the dish under a pre heated medium heat grill.
Brown on each side turning every few minutes until the tofu is golden.
Serve with rice, quinoa or couscous.
Black Eyed Bean Curry
This delicious vegan curry is gluten free and packed full of flavour. It goes well with rice.
9oz black eyed beans, soaked in water overnight
50 fl oz water
3 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 stick cinnamon
2 onions, diced
4 cloves garlic, crushed
1 tsp cayenne pepper
One 1/2 tsp ground cumin
1 tsp ground coriander
12 oz tomatoes, skinned and chopped
pinch of asafoetida
2 tbsp cilantro, chopped
How to cook The Black Eyed Bean Curry Recipe :
Rinse and drain the beans, and add them to a saucepan with the water.
Bring to the boil, skimming off any froth that rises to the surface.
Reduce the heat and simmer the beans, partially covered, for around 30 minutes, until tender but still holding their shape.
Drain and set aside.
Meanwhile, heat the oil in a heavy based frying pan and gently fry the cumin seeds and cinnamon stick until they begin to release their aromas.
Add the onions and garlic and continue to fry for a further 6-8 minutes.
Then Add a touch of water to the pan if the mixture begins to burn.
Add the cayenne, cumin and ground coriander to the pan, and season with salt.
Stir briskly, then add the tomatoes and asafoetida.
Stir well, then turn down the heat and cover.
Simmer for 10 minutes, then add the cooked beans and simmer for a further 20 minutes.
Remove from the heat, stir in the chopped coriander and serve immediately.