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Natalie's Gluten Free Vegetarian Recipes

 

Recently my vegetarian husband found out that he is gluten and wheat intollerant. Since that doesn't really leave him much that he can eat I decided to figure out new and exciting foods that keep him going. Here are some of my recipes that I have created in the last couple months.


 

 

 

Veggie Burgers

  • 1 can black beans (not drained)

  • 8oz chopped Tofu (optional)

  • 1 can petite diced tomatoes (drained well) or 2 chopped fresh tomatoes (drained well)

  • 1/2 cup chopped spinach

  • 1 chopped onion

  • 1/2 cup chopped mushrooms

  • diced jalapeños to taste

  • spices to taste (I like salt, pepper, asafoteda, oregano, garlic, cilantro & lime juice)

  • 1/3 cup corn meal

  • 2/3 cup of rice flour (add more if mixture is not sticking together enough)


Mix ingredients. Cook in at least ¼ inch of vegetable oil. Spoon out and put in oil. Flatten with spatula. Flip once. Cook time is approximately 3-6 minutes depending on the temperature of the oil.

 

Mexican Casserole

  • 2 cans black beans (drained, but keep the juice)

  • 8 oz cooked Tofu

  • 1 can diced tomatoes (drained well) or 2 chopped fresh tomatoes (drained well)

  • diced jalapeños to taste

  • 1 lb Three Cheese Mexican mix shredded cheese

  • 2-4 Vegan Gluten Free Corn Tortillas (see next recipe)

  • Mexican spices to taste


Preheat oven at 375. 1st layer: 1 can well drained black beans and jalapeños topped with ½ of the tofu, 1/3 of the cheese and Mexican spices. Put 1-2 tortillas on top. 2nd layer: 1 can well drained black beans, tomatoes the rest of the tofu and jalapeños topped with 1/3 of the cheese and Mexican spices. Put 1-2 tortillas on top. Top layer: Spoon some black bean juice on top of the tortillas, then top with the rest of the cheese and Mexican spices. Put in oven at 375 for about 15-17 minutes.

Vegan Gluten Free Corn Tortillas

  • 1 cup corn meal

  • 1 1/3 cups rice flour

  • Mexican spices to taste

  • 1 ¼ cups water


Mix ingredients together. Add more rice flour if it does not feel doughy enough. Add more water if it doesn't stick enough. Take a handful of the mixture and flatten between two pieces of saran wrap or wax paper. Peel paper back and drop flattened mixture into at least ¼ inch of hot vegetable oil (usually med hi heat will do). Flip once. Cook time between 2-5 minutes depending on the temperature of the oil.