This Gluten Free Vegan French Toast with Strawberry Sauce feeds the tummies of 4 people!

This Gluten Free Vegan French Toast with Strawberry Sauce recipe is a delightful and delicious breakfast treat! Especially for a vegan and especially for someone with celiac disease or a gluten allergy…life can be hard. Let’s make it easier with yummy french toast! The prep time for this meal is 15 min. and the cook time is 35 minutes.

Video Overview

Ingredients for the Gluten Free Vegan French Toast:  

• 1 vanilla bean
• 1 cup of plain or vanilla vegan milk
• ½ cup of canned coconut milk
• ½ cup of gluten free chickpea flour
• 2 tbsp. of maple syrup
• 1½  tbsp. of arrowroot powder
• 1 tsp. of vanilla extract
• ¼ tsp. of salt
• Vegan cooking oil
• 8 vegan, gluten free bread slices (try to find loafs with thicker bread)
• Vegan whipped cream

Ingredients for the Strawberry Sauce:  

• 4 cups chopped strawberries
• 1 tbsp. of cornstarch
• 1-2  tbsp. of agave syrup
• 1  tbsp. of lemon juice
• 1 tbsp. of water

Instructions for the Gluten Free Vegan French Toast:  

Ready for some delicious smelling aroma? Using a paring knife, make a slit down the side of your vanilla bean (lengthwise). Avoid cutting it in half, we just want to open it. Using your knife, scrape out the little seeds and put them in a shallow baking dish. Next, add your vegan milk, coconut milk, gluten free flour, maple syrup, arrow-root, pure vanilla extract, and your salt. Mix together until just combined.

Preheat your oven to the lowest setting that you can. Get out a baking sheet, put a cooling rack on top of it and set aside.

Heat a large frying pan, over medium heat for 2 minutes. Use cooking oil to cover the pan’s surface generously. Start with 1-2 pieces of your gluten free bread (or however many will fit in your large frying pan, since we’re using gluten free bread, I’m guessing you can fit about 4 pieces, lol.). Pick up each slice of bread and dip it into your vegan milk mixture and let each soak for about 10-15 seconds, making sure both sides are saturated, if needed flip and soak each side.

Put your soaked slices of bread in the pan and cook for 3-4 minutes on each side or until both sides are golden and crispy. As each set of slices are ready, place them on the cooling rack on the baking sheet and place in the oven to keep warm while you finish with the rest of your vegan french toast. Make sure to re-oil the pan before every set of vegan french toast that you cook.

Instructions for the Sweet Strawberry Sauce:  

Mix together all of the strawberry sauce ingredients in a small pot and then bring to a boil. Then, turn down the heat to simmer, stir often for 3-5 minutes, until it has thickened. Remove the sauce from the heat and cover.

Slice your vegan french toast in half diagonal pieces. Lastly, place 4 halves of bread on a plate and then add a scoop of strawberry sauce and viola, vegan french toast!

*Add a dollop of vegan whipped cream if you’d like!

Enjoy!

The post Gluten Free Vegan French Toast with Strawberry Sauce Recipe appeared first on Got Glam?.

As a vegan, you may or may not miss those oven-baked potatoes filled with sour cream, lots of cheese, onions, and bacon (ew, lol, my stomach hurts just thinking about it). So let’s give this traditional baked potato recipe a vegan twist, shall we?! The prep time for this meal is 10 min. and the cook time is 20 minutes of active time and 70 min of inactive time.

Video Overview

Ingredients below to make this Vegan Filled Baked Potato Recipe:

• 4 large russet potatoes
• Olive oil spray
• 2 tbsp. of vegan butter, softened
• ½ cup of unsweetened non-dairy milk
• 1 tsp. of dried thyme
• 1 tsp. of dried parsley
• 1 tsp. of onion powder
• 1 tsp. of garlic powder
• Salt and pepper to taste
• ¾ cup of chopped green onions
• Daiya Imitation Cheddar Style Shreds OR make your own vegan cheese, we found an awesome recipe here!
• Follow Your Heart Vegan Gourmet Sour Cream Dairy Alternative OR make your own vegan sour cream! There is a great recipe we found here!
• Vegan bacon – buy crumbles or cut bacon strips into crumbles

Instructions below to make this Vegan Filled Baked Potato Recipe:

Preheat your oven to 400°F and line your baking sheet with parchment paper, set aside. Stab all 4 russet potatoes with a fork, about four times on each side to create holes for steam to escape while cooking. Spray the potatoes with olive oil and then place them on the baking sheet. Bake at 400°F for 60 minutes and then remove from the oven and let them cool. After removing the potatoes, reduce the heat to 350°F.

*If you’re choosing to make your own sour cream and/or cheddar cheese. Do that while you’re potatoes are cooking (or do it in advance).

When your potatoes are cooled enough to touch, slice the potatoes in half lengthwise (if you realize that you forgot to get large potatoes then just make a deep slit in the potato instead of cutting in half). Spoon out the insides of each half potato into a medium to large bowl. *Make sure to leave enough potato inside so that the potato skin can hold its shape.

Mash the potatoes that are in the bowl until mostly smooth with small chunks. Next, add your softened butter, non-dairy milk, thyme, onion powder, parsley, garlic powder, salt, and pepper and stir until just combined. Next, add a ½ cup of the green onions into the mixture.

Take the potato mixture and scoop it back into the hollowed-out potato skins. Return the potatoes back to the oven and bake for another 15 minutes. Sprinkle vegan cheese over potatoes and let cook another 5 min.

Remove from the oven. Add a dollop of vegan sour cream, sprinkle some bacon crumbles, and then the remaining green onions. Serve immediately. Enjoy!

Who said dairy eaters have all the fun?

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Just when you thought veganism couldn’t get any better…you get dumpling soup! Yum! Save it for a nice raining day when a thick, warm soup is needed! The prep time for this meal is 15 min. and the cook time is 40 minutes of active cook time and 15 minutes of inactive time.

Ingredients below to make the Gluten Free Vegan Chickpea & Dumpling Soup Recipe:  

• 5 tbsp. of cold vegan butter
• Dice 1 sm. yellow onion
• Slice 4 celery stalks
• Peel and slice 3 lg. Carrots
• Mince 2 garlic cloves
• Slice 8 oz. button mushrooms
• 3 bay leaves
• 2½ tsp. of dried thyme
• 2 tsp. of dried rosemary
• 1 tsp. of dried parsley
• ½ tsp. of ground cumin
• ¼ cup of gluten free oat flour
• 3 cups of cooked chickpeas
• 1 quart of vegetable broth
• 1¼ cups of gluten free all-purpose flour
• ½ cup of fine gluten free cornmeal
• 2 tsp. of baking powder
• 1 tsp. of baking soda
• Salt and black pepper to taste
• ¼ tsp. of garlic powder
• ¼ tsp. of xanthan gum (if not already included in your flour blend)
• ¾ cups of unsweetened non dairy milk
• 2 tbsp. of fresh parsley, chopped

Ingredients below to make the Gluten Free Vegan Chickpea & Dumpling Soup Recipe:  

Start by melting 1 tbsp. of the cold vegan butter in a large and wide pot over medium heat. Add the onion, carrot, celery, and garlic. Cook for 3 min. Next, add your button mushrooms and cook for another 3 minutes, stirring occasionally. Next, add in the 2 tsp. of the thyme, bay leaves, dried parsley, rosemary, and cumin, cook mixture for 1 minute more. Then, add in your oat flour and stir together until you can no longer see the flour. Add in the chickpeas and broth and bring to a boil. Reduce heat to a simmer. Cover and continue to cook for another 10 min., stir every couple of minutes so not to have it stick.

Combine your gluten free all-purpose flour, baking powder, cornmeal, baking soda, ½ tsp. of  salt, the garlic powder, and xanthan gum in a large bowl. Add in the remaining vegan butter. Use a fork to cut and fold the vegan butter into the flour mix, until coarse, it should look/feel like wet sand. In a small bowl, mix the vegan milk and parsley. Then pour it over the flour mixture. Stir it all until it becomes a thick dough.

Uncover your pot and take out the bay leaves. Add in your salt and pepper to taste. Carefully drop your dough into your soup using 8-10 big spoonfuls. Space out the dumplings evenly, (they will expand). Cover again and cook for another 15 minutes, or until dumplings are solid. Sprinkle with more pepper. Serve right away. Your leftovers should be good for 3-4 days.

Enjoy!

The post Gluten Free, Vegan Chickpea & Dumpling Soup Recipe appeared first on Got Glam?.

This is one good vegan recipe! Cheesy Quinoa & Veggies is a perfect meal for cold nights when you need some good, vegan comfort food! The prep time for this meal is 20 min. and 30 min. to cook.

Video Overview

See the ingredients below to make the Vegan Cheesy Quinoa & Veggies:

• 1 cup quinoa, rinsed
• 2 cups of water
• 1 tsp. of olive oil
• ½ med. yellow onion, diced
• ½ med. 1lb. head of cauliflower and break into small florets
• 8 ounces fresh green beans, trimmed
• 2 tbsp. of low-sodium vegetable broth (you can also use water)
• 8 ounces cremini mushrooms (or you can use button mushrooms), sliced
• 2 med. zucchini, halved lengthwise and sliced
• 3 tbsp. of liquid aminos
• 1 tsp. of dried thyme
• 1 tsp. of dried parsley
• 1 tsp. of garlic powder
• 1½ cups of cooked great Northern beans
• ⅓ cup of nutritional yeast
• 3 cups of your favorite greens, chopped
• ¼ cup of lemon juice
• Salt and black pepper to taste

See the instructions below to make the Vegan Cheesy Quinoa & Veggies:

First, mix together the quinoa with the water in a medium pot. Next, cover it and bring to a boil, reduce the heat and simmer for 15 minutes, until all your water has been absorbed. Remove your pot from the heat but keep it covered, let it sit for ten minutes. Then fluff with a fork.

While you are cooking the quinoa, you can heat the olive oil in a large pot with medium heat. Next, you’ll add your onion and sauté for two to three minutes. Add your cauliflower, broth, and the green beans, cover and cook for three to four minutes. Add the zucchini, mushrooms, parsley, liquid aminos, thyme, and the garlic powder. Cover the pot and cook, stirring occasionally until all of the veggies are tender but not too soft, about six to seven minutes. Next, add the cooked quinoa and beans Stir and cook until it is heated through, this should take about two minutes. Then stir in nutritional yeast. Stir in your greens and cook them until they are just beginning to wilt. Add in the lemon juice, salt, and pepper and then remove from the heat.

Serve the Vegan Cheesy Quinoa & Veggies immediately. Leftovers usually stay good for up to 3-4 days in the fridge. Check out more vegan and vegetarian recipes here. You can also find good, healthy recipes at Weekly Living!

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