I can’t stress this enough: I LOVE creating delicious vegan meals that don’t rely on packaged and processed ingredients. Here’s what I mean: most meat substitutes you find in stores contain major allergens, and other unsavory ingredients. With that in mind, I really like looking at vegan recipes from the angle of food allergies, and helping as many people as possible feast together. Today’s gluten free vegan recipe does just that.
One taster does NOT like quinoa and was happy to eat this meal. That dear friends is saying a LOT. So, no more chatting, let’s get cooking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Celery, Cinnamon, Garlic, Legume, Lupin, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits, Strawberry, Squash & Gourd, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Corn Free, Grape Free, Seed Free
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