If you love Mexican food, you need to add this dish to your recipe box. It’s pretty easy and makes a lot, so it’ll feed a big family or provide lots of leftovers.

Ingredients:

2 tablespoons canola oil

4 cloves garlic, minced

1 large onion, chopped

2-4 Serrano chilies, chopped (more or less for heat)

4 cups long grain rice

Two 14.5-ounce cans whole tomatoes

One can diced fire roasted tomatoes

1 tablespoon cumin

2 tablespoons kosher salt

1 tablespoon ground black pepper

1/2 teaspoon cayenne pepper (or more)

1/4 teaspoon turmeric

4 cups no-chicken broth

Shredded Daiya Cheddar

Directions:

1. Preheat the oven to 375 degrees F.

2. Heat the oil in a large dutch oven over medium heat. Add the garlic, onions and chilies and cook until soft, about 5 minutes.

3. Reduce the heat to low and add the rice toast, stirring constantly for about 4 minutes.

4. Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric and cook for about 3 minutes.

5. Finally, add the broth, stir the mixture together and bring to a boil. Reduce heat to low, cover and simmer until the rice is not quite done (about 10 to 15 minutes left of cooking time).

6. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.

When my husband and I first started dating, we were in college and it was the summertime. We ended up getting “brunch” together a lot, because we both slept in past breakfast. To my dismay, my husband ALWAYS wanted mexican food.

I probably ate mexican food for brunch three or four times a week, and I was pretty sick of it by the time he left to go back to school at The University of Alabama.

Even though I got burnt out on it, I do love me some burritos, quesadillas, chips and salsa, tacos, and guacamole. Typing all those things just caused my belly to rumble.

When I realized that I was allergic gluten, my husband and I were in a tight spot. You can get a ton of vegan foods at mexican restaurants but there’s too much cross contamination for me to eat at them safely. So, we had to start learning how to make them on our own. If you’re in a similar position, I highly recommend trying this burrito recipe! It’ll rock your vegan g-free world.

Ingredients {for two burritos}:

2 gluten-free, vegan tortillas

1 cup cooked basmati brown rice rice

1/2 onion, thinly sliced

1 green pepper, thinly sliced

1 tablespoon of EVOO

1 can black beans, drained and rinsed

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon cayenne

handful of Daiya shredded cheddar cheese

a few dollops of Tofutti sour cream

salt and pepper for seasoning

Directions:

1. Heat a large skillet on medium-high heat. Add the EVOO, and let it heat up for a few seconds. Then, add the sliced onion and green pepper. Season with salt and pepper. Cook until the veggies are soft, about ten minutes. Stir regularly.

2. While the veggies are sizzling, in a small sauce pan, add the black beans, salt, paprika, cumin and cayenne. Stir to combine and heat on medium-low until heated through, about five minutes. Stir regularly.

3. When the veggies and beans have about two minutes left, heat the tortillas on medium-high heat in a skillet for about ten seconds on each side. You just want to get them warm.

4. All you have left is to assemble your burritos. Place the tortillas on a plate. Then add the rice, beans, veggies, cheddar cheese and sour cream. Enjoy!

I remember my mom cooking beef stroganoff pretty much weekly when I was a kid, and I hated it. I refused to eat it–it was that gross.

We joke about it to this day, so I never thought I would EVER make a stroganoff for myself.

I thought I’d sworn it off forever. But, then my husband and I watched an episode of ‘The Best Thing I Ever Made’ on the Food Network and Alton Brown created a mushroom stroganoff that looked delicious. We used his recipe for inspiration but made it vegan and gluten-free.

I have to admit that I think it’s now one of my favorite pasta dishes. I can’t believe I just typed that, but it’s the truth.

Ingredients:

1 package gluten-free pasta, cooked al dente (leave about 1 minute off the time)

3 tablespoons vegan butter

4 large portabella mushrooms

3 teaspoons kosher salt

1 bunch green onions, sliced and green/whites separated

1 tablespoon Bob’s Red Mill gluten-free all-purpose flour

2/3 cup no-chicken stock

8 ounces Tofutti sour cream

4 ounces Tofutti cream cheese

juice of ½ lemon

1 teaspoon black pepper

Directions:

1. Add the butter to a large, straight sided pan over medium high heat.

2. Once butter has melted, increase the heat to high and add the mushrooms with 1 teaspoon salt. Cook the mushrooms until they give off the juices and become dark (about 6 minutes).

3. Add the white parts of the onions until soft (about 3 minutes).

4. Sprinkle the flour over the mixture, stir to combine, and cook for another minute.

5. Deglaze the pan with the stock. Bring to a simmer, decrease the heat to medium-low and cook for about 12 minutes, partially covered.

6. Add the sour cream, cream cheese, remaining salt, lemon juice and black pepper. Stir until combined, about 4 minutes.

7. Add the pasta to the pan and allow the sauce to coat the noodles.

8. Add about half of the green parts of the onion and toss. Garnish with the remaining green tops.  Yum!

I didn’t eat fast food often, but when I did, I almost always went for the spicy chicken sandwich at Wendy’s. Oh my gosh–I miss that treat.

Last Sunday, my husband asked what I wanted for lunch and I said, “Wendy’s spicy chicken sandwich,” knowing that even though that’s what I was craving, I’m vegan and gluten-free which means that isn’t an option. But, my man likes to see me happy, so he created a vegan, gluten-free option that delighted my tummy.

Seriously. You need to try this if you’re vegan.

Ingredients:

1 pound package tempeh, cut into 3 patty sized squares

1/3 cup Frank’s Hot Sauce

2/3 cup no-chicken stock

1 no-chicken bouillon cube

1 cup Bob’s Red Mill gluten-free all-purpose flour

1 tablespoon sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

½ teaspoon paprika

canola oil for pan frying

gluten-free Buns

Vegenaise

leaf lettuce

tomato, sliced

Directions:

1. Steam the tempeh {over about an inch of water} for about 5-7 minutes to remove any bitterness.

2. Meanwhile, in a shallow bowl, combine the hot sauce, stock and bouillon cube. Also, combine the flour, salt, onion powder, garlic powder, black pepper and paprika in a shallow bowl.

3. Once the tempeh is steamed, allow to marinate in the hot sauce mixture for about 15 minutes.

4. Heat the oil (about a cup) in a large pan to fry.

5. Coat the marinated tempeh in the flour mixture and fry for 10-12 minutes, flipping once. The tempeh should be golden brown and crispy.

6. While the tempeh is cooking, wash and cut the lettuce and slice the tomatoes.

7. If desired, toast the buns. {We did!}

8. Allow the tempeh to rest about 2-3 minutes before building the sandwiches.

Serve with your favorite side for a delicious meal!

My husband used to fix me shrimp po’ boys when we ate meat. They were best in the summer, juicy tomato slices and sub rolls slathered in mayo. Yum. I can remember him frying up the shrimp in our tiny kitchen when we lived together in Brooklyn. The one-bedroom apartment would smell like fried shrimp until the next day.

I miss those po’ boys, and even though these aren’t exactly the same, they’re a damn good replacement for a vegan. My mother-in-law who has dramatically cut back on animal products but still indulges in some things like cheese loved this po’ boy, so it also passes the non-vegan test.

Ingredients:

2 cups Bob’s Red Mill gluten-free all-purpose flour

2 tablespoons baking powder

4 tablespoons Old Bay seasoning

1 16 ounces bottle gluten-free beer

2 1 pound packages of tempeh, cut into ¾ inch strips

2 cups rice milk

3 tablespoons creole seasoning

oil for frying

4 gluten-free rolls

3 cups lettuce, shredded

3 tomatoes, sliced

1 cup Vegenaise

Frank’s Hot Sauce, to taste

Directions for the tempeh shrimp:

1. Whisk the flour, baking powder and 2 tablespoons Old Bay seasoning in a large bowl. Slowly whisk in the beer. Place in the fridge during the next step.

2. In a steamer, steam the tempeh for about 6-7 minutes to remove any bitterness. Allow to cool for a few minutes.

3. In a medium bowl, combine the rice milk, remaining Old Bay seasoning, and 2 tablespoons of the creole seasoning together. Add the cooled tempeh and allow to marinate for 10-15 minutes.

4. Heat the oil over medium heat (350 degrees). Dip the marinated tempeh in the beer batter, and place directly into the oil. Fry in batches, placing the finished tempeh on a paper towel when they’re finished. The tempeh should be golden brown (about 5-6 minutes per piece).

Directions for the creole mayo:

1. In a small bowl, combine the remaining creole seasoning and Vegenaise.

2. Allow to sit in the fridge until needed.

To assemble the Po’ Boys:

1. Slather the creole mayo on both sides of the bread.

2. Put the lettuce and tomato on the sandwich.

3. Top with the tempeh shrimp, and add as much hot sauce as you’d like. Enjoy!

You have not tasted the best vegan, gluten-free burger until you bite into this one. The flavors light up your mouth and it’s juicier than your average vegan burger.

IT’S. THE. BEST. The end.

Ingredients:

1 large eggplant

¾ cup quinoa flakes

½ medium yellow onion, chopped fine

4 garlic cloves, minced

1 cup cooked black beans

1 tablespoon dried oregano

½ teaspoon black pepper

½ teaspoon kosher salt

2 tablespoon vegetable oil

6 ounces veganaise

2 tablespoons cucumber, peeled and chopped fine

2 tablespoons fresh dill

sea salt to taste

gluten-free buns

For the Burger:

1. Preheat the oven to 425 degrees.

2. Cut the eggplant in half and place it cut side down on a baking sheet lined with parchment paper. Bake for 25 minutes or until the “meat” is tender.

3. Meanwhile, in a large bowl, combine the quinoa flakes, onion, 3 gloves garlic, black beans, oregano, pepper and kosher salt.

4. Once the eggplant has finished, allow to cool for a few minutes, and scrape the “meat” of the eggplant into a food processor. Process until smooth, and add to the other ingredients.

5. Using a potato masher, mash until combined. Form into patties.

6. Cook the patties over medium heat in a large saucepan with the oil until the outsides are golden brown, about 5 minutes per side.

7. Finish in the oven for 10-15 minutes to fully cook the inside.

For the Tzatziki Sauce:

1. Combine the veganaise, 1 garlic glove, cucumber, dill, and sea salt in a small bowl. Mix to combine.

2. Slather the tzatziki sauce generously on each burger. Enjoy!