I’m so excited to share this Vegan Parmesan Recipe with you today because tomorrow, we’ll be sharing a “sister” Parmesan Recipe for non-vegans. I gave myself a fun assignment, to come up with a dish that could be made both ways, and both had to be just as delicious as its counterpart. For today’s vegan meal, we brought in mushrooms for bite, and liquid smoke for flavor. Together, along with the other ingredients, you end up with a meal that anyone can enjoy, vegan or not. I asked everyone who ate this how well the texture came across, and they loved the mushrooms of choice, as they really served as a meat alternative.
I also want to share another reason I’m so excited about recipes like these… It’s very common to have wheat, gluten, nuts, and soy in vegan recipes. While all of those items are indeed vegan, we love sharing meals that both the special diet and the food allergy communities can enjoy together. It’s also good to remember that there are vegans with food allergies, and those with food allergies who would like to eat plant-based meals. The great news is: Both meals were a smashing success! So less chat, more cooking. Let’s jump in!
Allergy Status (Includes Some Dairy Free Cheese):
Free From: Wheat/Gluten, Dairy, Egg, Soy, Peanut, Fish, Shellfish, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Citrus, Garlic, Legume, Lupin, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, FPIES, Vegan
Compatible With: Nightshade Free