We are celebrating Vegan and Gluten free month. Each week we will be bringing you tips, advice, and of course recipes that will help you better understand why vegan-gluten free cuisine is my go to.
Not all vegan lifestyles are the same. People choose to become vegan for a multitude of reasons- health, environmental, saving animals, or a combination of it all. That doesn’t mean we shouldn’t be healthy vegans and make the right choices when it comes to a vegan diet. While vegan diets can be healthy, they aren’t necessarily. In a world where processed foods have taken over our grocery stores, all diets, including vegan, can be inundated with unhealthy foods.
Vegan foods lack any significant amount of cholesterol, which is linked to heart disease. They also can include nutrients vital to our health, including fiber and antioxidants, which provide good colon health and aid in preventing numerous diseases.
The first major difference I see between a healthy and unhealthy vegan diet is the lack of important nutrients. While it is completely possible to get almost all the nutrients you need in a vegan diet, it is also important to make sure that you are eating the foods that have the important nutrients that you might otherwise be lacking.
This Vegan Gluten Free stroganoff is the perfect fall meal. Simple ingredients with a powerful flavor. A twist on an old favorite makes this recipe one of my new favorites.
- 1 tbsp Avocado oil
- 2 bags Gluten free-Vegan wide noodles
- 1 bag Organic Frozen peas
- 1 large white onion
- 4 stalks diced organic celery
- 4 peeled and diced organic carrots
- 2 tsp garlic salt
- 2 tbsp yellow curry powder
- 2 tsp cumin
- 1 tbsp black pepper
- 2 tsp pink salt
- 6 cups water
- 3 tbsp no chicken bouillon
- 1/2 cup Bob's red mill gluten free flour
- 2 tbsp vegan butter
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, usually 8-10 minutes. Drain, do not rinse. Set aside
In a separate pan add the avocado oil and onions. Cook onion for 2 minutes then add in your carrots and celery. Add to the vegetables your garlic salt, curry powder, cumin, and black pepper. Mix well and put a lid on. Lower to medium heat on back burner while you start your gravy.
In a measuring cup add the bullion to your 6 cups of water and dissolve the bouillon. In a separate pan add your vegan butter on medium heat and melt. Once the butter is melted add your gluten free flour and whisk to make a roux. Start adding your stock slowly and bring to a boil. This should thicken to make your gravy. Take off heat.
Add this point add your peas to your cooked vegetables and mix well. Add the vegetable mixture and gravy to your noodles in a large stock pot and combine. Add the 2 tsp of pink salt, mix well and serve