Gluten-Free Recipes For a Plant Based Kitchen
About every 1 in 141 people in the United States has Celiac disease and have no choice but to avoid gluten in their everyday meals and recipes. Others eat gluten-free because of non-celiac related gluten sensitivity. Whether you are avoiding gluten for medical, health, or trend reasons, PlantX wants to offer a few plant-based recipes for those of you who are avoiding gluten and looking to try some delicious and nutritious foods.
There are plenty of whole-grain gluten-free swaps that you can include in your meals such as amaranth, gluten-free oats, quinoa, rice, wild rice, sorghum, and buckwheat. Plus, with the growing number of gluten-free blends for tortillas and pasta, the sky is the limit. Check out the PlantX Shop page to stock up on gluten-free snacks and pantry items to keep your kitchen stocked.
Gluten-Free Breakfast Recipe
Do you miss pancakes? Have no fear, these gluten-free pancakes are made with sweet potato and still manage to keep their big fluffy texture. Top with your favorite syrups, fruits, and nuts or just enjoy on their own. Just like all pancakes, this recipe takes a little finesse on the griddle to get just right but we know that you’ll love the end result!
Fluffy Vegan Sweet Potato Pancakes
¼ cup of cooked/cooled mashed sweet potato (You can also replace with applesauce)
1 cup Thai Kitchen Lite Coconut Milk, shaken
2 tablespoons of maple syrup (or preferred sweetener)
1 ½ teaspoons of vanilla extract
1 ½ cups of blanched almond flour (superfine texture)
½ cup of potato starch
4 teaspoons of baking powder
¼ teaspoon kosher salt
1 small handful of blueberries
- Roast or microwave your sweet potato and completely peel and measure ¼ cup, making sure it is completely cool. Don’t have a sweet potato on hand? Just add applesauce
- Blend your sweet potato, vanilla, coconut milk, and syrup in a food processor until completely smooth.
- Combine potato starch, almond flour, baking powder, and salt in a large bowl. Pour the liquid from your blender and stir the batter together until completely smooth. It should result in the consistency of a thick muffin batter. Stir in your blueberries.
- Heat your pancake griddle and use an ice cream scooper to place your batter onto the griddle. Cook for 3-4 minutes on medium heat and flip over and cook for another 1 to 2 minutes.
- If you prepare these pancakes too fast or too high heat, it will not cook through the center. Go low and slow!
- Once cooked, you can add your favorite syrups or toppings and enjoy.
Gluten-Free Lunch Recipe
This lunch recipe is perfect for preparing on a Sunday night if you don’t want to bother with cooking the rest of the week. This vegan Mushroom Pepper Steak Bowl is gluten-free and easily customizable with your favorite veggies or just anything you have on hand in your fridge. Try it with wild rice for a nutritious bite that will keep you fueled through your day.
Mushroom Pepper Steak Bowl
1 sweet yellow onion, sliced
¼ cup of vegetable broth
2 green peppers, seeded and sliced
1 ½ cups of pureed tomatoes
15 oz can of stewed tomatoes
2tbsp coconut aminos
1 package of sliced mushrooms
A dash of liquid smoke
Salt and pepper to taste
- Heat your pan over medium heat and add your vegetable broth, and sliced onion. Cook for five minutes or until your onion softens.
- Besides the mushrooms, add all your other ingredients into the pan and allow to simmer over medium-low heat for 30 minutes.
- Taste your dish and season accordingly before adding your mushrooms and simmering for another 5 minutes.
- Serve over your wild rice or brown rice for the perfect lunch meal-prep.
Gluten-Free Dinner Recipe
Tired of doing dishes day after day? This recipe can be made all in one pot and makes dinner cleanup a breeze. Enjoy these easy peanut sauce noodles as a soup or on their own by cutting the amount of water used.
Easy Peanut Sauce Noodles
2 ¼ cups of water
½ cup of carrots, sliced
1/2 large red bell pepper, sliced
¾ cups of cubed tofu
2 tbsp chopped scallions
2 teaspoons of sriracha
3 teaspoons coconut aminos
½ tsp garlic powder
1 tbsp minced ginger
3 tbsp almond butter (or peanut butter)
1tsp lime juice
½ tsp white vinegar
Pinch of salt
½ cup chopped celery
Pinch of cilantro and basil to garnish
- Add your water to a saucepan.
- Place noodles inside your pot until covered in water, place your veggies on the sides, or on top of the noodles.
- Add tofu and your other ingredients to the saucepan.
- Over medium heat, bring your pot to a boil while stirring occasionally. Once your nut butter has been evenly mixed throughout the pan, add in your celery and other mix-ins. Cook for another 2 minutes. Check the firmness of your noodles and take off the heat. Add sriracha and lemon to taste.
- Fold in cilantro and basil into pot. Serve with a dash of fresh lime and red pepper flakes if desired.