Meat Substitutes Archive

I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web


  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray


  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.



More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

Be the first to comment

Cashew Mushroom Gravy

Posted June 29, 2013 By Sandy

You don’t have to give up rich tasting gravies if you are a Gluten Free Vegan.

Malcolm and I have done some research and have developed a wonderful gravy recipe into a GREAT Gluten Free Vegan Cashew Mushroom Gravy recipe.  Mushrooms and cashews are the ‘secret’ ingredient in this recipe that make it so special and delicious!

Cashew Mushroom Gravy

Cashew Mushroom Gravy


  • 2 cups of water
  • ½ cup of cashew pieces (soak overnight and drained for increased nutrition)
  • ½ cup of mushrooms (if dried - re-hydrate overnight first and drain)
  • 1 Tbsp onion powder
  • ¼ - ½ tsp garlic powder
  • ¼ - ½ tsp Celtic or Himalayan salt
  • 3 Tbsp Braggs or Coconut Aminos
  • 1 Tbsp nutritional yeast
  • 1 Tbsp cornstarch
  • Favorite spices to taste (e.g. cumin - basil - thyme etc.)


  1. Blend the ingredients in a heavy duty blender.
  2. Blend all ingredients on high for 2-3 minutes until creamy. Pour into saucepan and cook on medium heat until it starts to bubble, stirring regularly to avoid scorching.
  3. Serve gravy over lentil loaf.
  4. Can also be used as gravy over potatoes, rice or biscuits.

Try this gravy recipe next time you are craving the gluten and dairy filled counterpart and tell me what you think!

We have even used this for sausage and biscuits — although it did taste a bit different, it was still good!

1 Comment. Join the Conversation

Black Bean Humus

Posted May 4, 2013 By Sandy

We are big black bean fans (I suppose that is partly because we are allergic to some of the other beans).  I use black beans in lots of my recipes, but none of my recipes are as famous as my husband’s black bean humus.

When Malcolm makes this recipe for potlucks, it is usually a huge success.  We have learned to print off copies of the recipe before we head out the door — because we get so many requests.

Malcolm’s Famous Black Bean Humus Recipe!

Black Beans

In Vitamix, add:
2/3 cup sesame seeds
½ cup first cold pressed olive oil
2/3 cup lemon (or lime) juice

Start SLOW to prevent splashing, build VERY slowly, up to full speed. (Makes a tahini-like mush, or may substitute ½ cup tahini instead of seeds)

Add Spices:
1 slightly rounded tsp Celtic sea salt or Himalayan salt
1 tsp ground cumin
1 T Oregon Spice salsa seasoning (available from or use any taco or salsa seasoning available)

2 cups cooked black beans or 1 can, undrained or may drain and rinse to reduce sodium
2 cups cooked garbanzos (chickpeas) or 1 can, DRAIN and RINSE

3-6 cloves garlic (peeled)
1 large handful (1/3 cup) pitted black olives
½ large or 1 medium onion, peeled (may also use or substitute 6 green onions and/or 4″ of large leek)

Add up to 1 cup water, just enough to turn the Vitamix (only need ½ cup water, if used un-drained black beans)

1 or 2 jalapenos, or ¼ cup canned jalapeno slices, or cayenne to taste

Optional variations, add to taste:
Cilantro, Basil, Green Olives, etc.

Blend well in Vitamix, transfer to container(s), refrigerate – keeps up to 2 weeks.

Great as appetizer! Serve with chips, pita bread, tortillas, bread or crackers!!

Black beans are really good for you!  They are our ‘go to’ bean for most Mexican dishes as well as this humus recipe.

For more black bean humus recipes, check out my mini website:

Easy Nutritious Vegan Black Bean Humus Recipes

Be the first to comment

Kale and Garlic Hummus

Posted September 19, 2012 By Sandy

My husband makes a great humus!  His recipe is the best, as far as I am concerned ….. then I found this recipe for Kale and Garlic Hummus!  WOW!!  You not only get the benefits of some good tasting Hummus, but you also the added bonus (and nutrition) of Kale!

The following Roasted Garlic & Kale Hummus recipe is featured on the Free People (Building 25) Blog and was posted by Beth or “tastyyummies”!

Picture courtesy of Free People, Building 25, blog

Kale and Garlic Hummus

Recipe Type: Appetiser
Author: “Beth (tastyyummies) from Free People (Building 25) blog
Serves: Makes 2-3 cups
Source: Roasted Garlic & Kale Hummus – Gluten-Free + Vegan | Free People Blog
  • 1 bulb of fresh garlic
  • 1 large can (25 ounces) organic garbanzo beans (chickpeas)
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini, well stirred
  • 1 1/4 teaspoons coarse or kosher salt
  • 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
  • 1-2 tablespoons olive oil
  • Red pepper flakes or black pepper
  1. Roast Your Garlic (see original recipe for instructions:
  2. Make your hummus: Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. Drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste.
  3. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving.
  4. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week.


If you are familiar with my husband’s Humus Recipe, you will note that we make our own tahini.  This is how he makes it:

In Vitamix, add:
2/3 cup sesame seeds
½ cup first cold pressed olive oil
2/3 cup lemon (or lime) juice

Start SLOW to prevent splashing, build VERY slowly, up to full speed. (Makes a tahini-like mush, or may substitute ½ cup tahini instead of seeds)

Of course, if you use his recipe for tahini, you may need to adjust the liquid in the Kale & Garlic Hummus recipe above.

So, let me know how it turns out for you!

Be the first to comment

Vegan Hamburgers

Posted September 6, 2012 By Sandy

American’s favorite foods:  Hamburgers and Pizza.  But if you are Gluten Free and Vegan, there are not many choices at all for us!!

Personally, I can live without hamburgers, but pizza is another story ….

Anyway, thanks to my online Gluten Free Vegan friends, I have found recipes for BOTH Hamburgers and Pizza that are Gluten Free and Vegan!

The first is Vegan & Gluten-Free red bean burgers! by Sophie33

Picture courtesy of Sophie’s food files:

Vegan & Gluten-Free red bean burgers!
Recipe Type: Gluten Free, Vegan, Red Bean Burgers, Meat substitute
Author: Sophie33
Serves: 4 burgers
  • 2 cans of organic red kidney beans, well-rinsed under water & well-drained
  • 1 teaspoon of dried shallots powder
  • 1 teaspoon of dried garlic powder
  • 1/2 teaspoon of pink Himalayan salt + 4 grins extra
  • 15 grins of finely milled black pepper
  • 1/2 teaspoons of smoked picanté paprika (The Spanish smoked picanté version )
  • 1/3 cup of smaller buckwheat flakes (gluten-free)
  • 1/2 teaspoon of a fruity EVOO (Extra Virgin Olive Oil)
  1. In a large bowl add the red kidney beans. Wit the help of a fork, mash the beans leaving a few whole or mostly whole.
  2. Add dried shallots, dried garlic, salt, pepper & smoked picanté paprika, and mix well.
  3. Mix in 1/3 cup of buckwheat flakes. The mixture will be a bit dry so add that 1/2 teaspoon of fruity EVOO, and mix again.
  4. Add the salt and pepper to taste.
  5. Shape into 4 burger patties. Place them spaced apart on a clean plate & place cling film over them. Place into the fridge for later use (they tend to fry better after refrigerated for an hour or two.) or fry them instantly in a hot non-stick pan for a few minutes on each side or until browned on both sides.
  6. Take your gluten free toasted hamburger bun and smear some tasty vegenaise on the bottom of the bun. Add a few lettuce leaves, your tasty vegan red bean burger, a slice of tomato, some fried red onion rings, a dollop of ketchup & close with your top bun!


I was given a tip awhile back about baking vegan burgers.  When they are fried, it is difficult to keep them together.  But if you place them on a generous greased cookie sheet and bake for about 12 minutes.  Remove from the oven, flip and bake another 5 or so minutes.

Check out the video to see how this works!

Watch tomorrow for the Gluten Free Vegan Pizza recipe!






Be the first to comment

Vegan Black Bean and Quinoa Burgers

Posted July 6, 2012 By Sandy

With the summer barbequing season in full swing, there are LOTS of  “burger” recipes floating around. A Quinoa “Hamburger” recipe was posted yesterday.  Today, the featured recipe is Vegan Black Bean and Quinoa Burgers.

Quinoa makes a healthy nutritious base for the black beans in these burgers.  Add the chipotle and cumin to add a bit of ‘south of the border’ flavor!

Gluten Free Vegan Chipotle Black Bean & Quinoa Burgers Recipe


1 cup pre-rinsed quinoa
1½ cups water
¼ teaspoon kosher salt
2 – 15 ounce cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 teaspoon ground cumin
3 green onions, green and white parts, chopped
1/3 Chipotle Vegenaise
¼ teaspoon black pepper
½ cup plus 6 tablespoons garbanzo bean flour or all-purpose gluten free flour
Olive or grapeseed oil


Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa.

Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour, stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties.

Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to shimmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet, do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown.


Personally, my body does not like overly spicy foods — so I would substitute Grapeseed Vegenaise over the chipotle.  But don’t omit it as it helps bind the ‘burgers’.  Some vegan cheese would be nice or even some salsa on top!

What would you add to this Vegan Black Bean and Quinoa Burger?

More Meatless Recipes here!

Be the first to comment

Gluten Free Vegan “Sloppy Joes”

Posted July 5, 2012 By Sandy

Okay, I am on a roll today on meatless summer dishes!!  I just could not resist the looks of this Gluten Free Vegan “Sloppy Joes”.  The original recipe is made with soy protein, but she suggests substituting lentils or portobella mushrooms.  Since I stay away from soy, I think that the portobella mushrooms would be wonderful.

Sloppy Joes – Gluten-free + Vegan

1 tablespoon olive oil
1 small onion (or 1/2 of a large), diced
2 cloves garlic, minced
1 green bell pepper, diced
2 cups textured vegetable protein TVP – (see above for other suggestions instead of TVP)
1 28-ounce can of organic crushed tomatoes
1/4 cup organic tomato paste
2 teaspoons Worcestershire sauce (make sure it is gluten-free and vegan)
1-2 teaspoons sriracha sauce (optional)
1 teaspoon liquid smoke
1 tablespoon stoneground or wholegrain mustard

1 tablespoon maple sugar (brown sugar or any other sugar of your choice)

3/4 – 1 cup water (you may need a little more if it is too thick).  Salt and pepper to taste

Heat olive oil in large sauté pan over a medium heat. Add diced onion, green bell pepper and garlic, sauté for 5 to 8 minutes.

Add the TVP, crushed tomatoes, tomato paste, Worcestershire sauce, sriracha sauce, liquid smoke, mustard, maple sugar, 3/4 cup of water, salt and pepper to the sauté pan. Lower the heat, cover and simmer for 40 – 45 minutes. Stirring often. You may find you want to add more water if it seems too thick. Serve on gluten-free/vegan hamburger rolls.


Portobella mushrooms are a wonderful meat substitute.  I have grilled and served them to family members who do not like mushrooms and gotten compliments.   This recipe especially peaked my interest because I use mushrooms (lots of them!) in my spaghetti sauce instead of meat.  I love them!

Do you have any portobella mushroom (or any other mushroom) recipes you would like to share with us?  Email them to me at GFDFSandy @ and I will feature it in a future post.

Be the first to comment

Gluten Free Vegan Quinoa “Hamburgers”

Posted July 5, 2012 By Sandy

Summer is the time for picnics and barbeques, but there is nothing Gluten Free or Vegan about traditional hamburgers!  Luckily, I discovered this very unique recipe for both ‘burger’ and bun:  Gluten Free Vegan Quinoa “Hamburgers”!!

This particular recipe combines the high nutrition of quinoa with the interesting taste of cinnamon and curry.  Check it out:

Vegan Cinnamon Curry Quinoa Burgers

1/2 cup raw quinoa
1 cup water

1 tbsp extra-virgin coconut oil
2 tsp fennel seed
2 tsp minced fresh ginger
3 cloves garlic, minced
1/2 cup diced red onion
1 tbsp curry leaves

1/4 cup dried currants
1/4 cup roughly ground sunflower kernels
2 tsp ground cinnamon
1 tbsp chopped fresh cilantro
2 tsp garam masala
1/2 tsp himalayan rock salt
2 tsp tumeric
2 tsp ground coriander

2 cups cooked chickpeas
1 flax egg – 1 tbsp freshly ground flax mixed with 2 tbsp warm water and allowed to sit for 5 minutes *see note


Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Combine quinoa and water in a small saucepan. Cover and cook on high heat until boiling, then reduce heat to low and  simmer covered for 12 minutes. Once complete, remove from heat and keep covered for 5 minutes.
Meanwhile, place the next 6 ingredients in a medium frying pan and cook on medium-high heat for 5 minutes until onion is translucent.
Add all ingredients – cooked quinoa, sauteed onions, and remaining ingredients to the bowl of your food processor. Pulse 4-6 times until everything is combined and broken down slightly.
Shape mixture into burgers and bake in preheated oven for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes so the patties hold together nicely.

READ FULL RECIPE — including the recipe for the buns!

Make sure to check out the original post as the author has listed a few other recipe links that sound interesting as well.

If you are looking for more ‘meatless’ recipes, check out my Squidoo page:  Meatless Recipes

2 Comments so far. Join the Conversation

Vegan Tuna Salad Sandwich

Posted June 14, 2012 By Sandy

Vegan Tuna Salad Sandwiches one of my favorite meal/recipes — I have been enjoying it for several years now!  Imagine my surprise when I saw it on Lindsay’s blog, Happy Herbivore.  I guess great minds think alike (snicker!!).

You can eat this wonderful spread on a nice slice of Gluten Free Bread or use it as a dip!  I have even eaten it on Corn Thins (like rice cakes, only made with corn — very good!

 Mock Tuna Salad

  • 15 ounces chickpeas, drained and rinsed
  • 2 whole celery stalks
  • 2 tbsp relish (dill pickle)
  • ½ tsp onion flakes
  • 2 tsp nutritional yeast
  • 1 tbsp low sodium soy sauce
  • 2 tbsp vegan mayo (fat-free)
  • ½ tsp kelp


In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.


Lindsay has compiled some wonderful recipes in her cookbooks.  Check them out here:

Be the first to comment

Black Bean Burgers

Posted June 1, 2012 By Sandy

Black Bean and rice make healthy great tasting burgers.  If you are a Gluten Free Vegan looking for a hearty protein, this recipe for Black Bean Burger should work for you!

Laurie Chamberlain, author of this recipe, worked on this recipe for quite some time before coming up with the finished product.  And I love her disclaimer:  “These are delicious black bean and rice burgers. They are not intended to taste like a beef burgers nor do they. If you make these burger and they come out tasting like spiced black beans and rice….you have succeeded!! Enjoy.”

Black Bean Veggie Burger (gluten free, vegan, no oil)

Black Bean Burger
2 c. cooked black beans
2 c. packed, cooked short grained brown rice (long grain brown rice is okay and day old is best)
1/2 -1 c. uncooked pureed kale (optional)
1 large onion roughly chopped
3-5 garlic cloves roughly chopped (depends how much you like garlic)
2 TBS nut butter of choice (I used sunflower butter)
1/2 tsp black pepper
1 tsp salt
3 TBS ground flaxseed meal
1 1/2 c chili powder
1/4 c. arrowroot or potato starch (tweak: use flour or starch of choice)
1/4 c. brown rice flour (tweak: use flour of choice)


If you like this recipe, you may also like the recipes featured on my Meatless Recipes Squidoo Lens

3 Comments so far. Join the Conversation