Meat Substitutes Archive

Quinoa Burgers

Posted May 15, 2012 By Sandy

Quinoa is such a fun grain!  I love all the things you can do with it.  We always have a couple types of Quinoa in the pantry all the time.

Quinoa Burgers are just one of the wonderful recipes for using this versatile grain.  The humus in this recipe makes it very unique and flavorful!

Gluten free, Vegan Quinoa Burger Recipe

  • 3/4-1 Cup  cups cooked quinoa
  • 1/4 cup  hummus
  • 2 teaspoon  tomato paste
  • 1 tablespoon  ground flaxseed
  • 1 1/2 tablespoon water
  • 1  teaspoon worcheshire
  • 1/2 teaspoon garlic powder
  • 2  tablespoon  chickpea flour
  • Salt & pepper to taste
  • 1/2 tablespoon coconut oil


When I make this recipe, I will use Coconut Aminos rather than worcheshire sauce.  If you are not familiar with Coconut Aminos, click the link below:

Be the first to comment

Meat Free Lentil Loaf

Posted May 7, 2012 By Sandy

Some of the best Meat Free recipes are developed by just adding a bit of this to a bit of that.  Fortunately for some of the rest of us, we need recipes.  I am sharing this Meat Free Lentil Loaf recipe from a popular cookbook:  Let Them Eat Vegan by Dreena Burton.

According to SusanVoisin , author of the blog where I found this recipe, “Dreena’s recipes contain no processed vegan “meats,” cheeses, sour creams, and the like and use no white flour; the recipes, even the desserts, are built around whole grains, beans, nuts, and seeds. If you’re following an allergen-free diet, you’ll find plenty of gluten-free and soy-free recipes that fit your diet, as well as suggestions for adapting many of the other recipes. ”  And this recipe has NO tofu!!

No-fu Love Loaf from Let Them Eat Vegan

Meat Free Lentil Loaf

  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup Gluten Free steel cut oats or millet or buckwheat
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste


  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)


  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
  3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.


Make sure to check out the full article to read about this wonderful cookbook

To order a copy of the cookbook, Let Them Eat Vegan, check the link below:

Be the first to comment

Vegan Bean Burritos

Posted May 4, 2012 By Sandy

Mexican dishes, especially Vegan Bean Burritos, are fun dishes to experiment with for making different combinatuion.  I love Mexican food — and it tends to be ‘safe’ and easy to make.  And I love all the varied dishes I can make with some simple ingredients that I normally have on hand.

This Vegan Bean Burritos uses pumpkin as the base for the burrito — yes, I got that right:  Pumpkin!!  I never would have thought of pumpkin in a burrito!!  The rice and bean combination makes this a complete protein.  And I live the nutritional yeast on top — giving it a bit of a ‘cheezy’ tastes!

Chipotle and White Bean Burritos

Vegan Bean Burrito

4 corn tortillas
1/2 cup dairy-free yogurt
1/2 cup pureed pumpkin
1/2 tsp. chili powder
1 cup white beans, cooked
1/4 cup fresh curly parsley, chopped
1 1/2 cups black beans, cooked
1 cup black rice, cooked
1 ripe avocado, peeled, pitted and mashed
1 plum tomato, finely chopped
2 Tbsp. nutritional yeast
1/3 tsp. sea salt
1/4 tsp. freshly ground white pepper
What is your favorite Mexican/Spanish Gluten Free Vegan dish?  I would love to share your recipe on my blog!
Be the first to comment

Lentil Falafel Balls

Posted May 1, 2012 By Sandy

Falafel is a middle eastern dish that is typically made from ground beans and served in pita bread.  If you have never had Falafel, I suggest you try this Lentil Falafel Ball Recipe as it is Gluten Free and Vegan.

This particular version of Falafel balls in not only interesting because it uses lentils rather than chickpeas or fava beans — but because it also includes kolhrabi (although the author says any bland type veggie will work, like zucchini, for example, which tends to be plentiful!).

She also includes a short recipe for Tahini sauce that sounds like a wonderful compliment to the Lentil Falafel Balls!

Gluten Free Vegan Lentil Falafel with Tahini Sauce Recipe

Lentil Falafel BallsIngredients for Falafel Balls:

5 cups cooked green/brown lentils
2 kolhrabi- each approximately 15 oz
1 cup flax seed, ground
1 cup potato, corn, or tapioca starch
1.5-2 tablespoons salt
2-3 tablespoons cumin
1-2 tablespoons turmeric
3 tablespoons coriander
1-2 tablespoons garlic
Oil for deep frying
Ingredients for Tahini Paste:
1/2 cup tahini paste
1 cup water
1 tablespoon and one teaspoon lemon juice
1 teaspoon salt
If you are looking for more meat substitute recipes like the Falafel Balls above, check out my Squidoo page:  Meatless Recipes.
Be the first to comment

Vegan Tacos with Chickpeas

Posted April 27, 2012 By Sandy

Vegan Tacos are fun to make.  There are so many options and veggies you can use in tacos to make them fun to serve often.

I especially like this recipe because it uses the milder chickpeas (mostly I’ve seen use black beans or TVP – texture vegetable protein) and has lots of avocado salsa with it.  What a wonderful combination for Vegan Tacos!

Tacos with chickpeas and avocado salsa

Vegan Tacos with Chickpeas2 firm, ripe, medium-sized avocados
1 tablespoon lime juice
1 tomato, diced
2 tablespoons minced mild pepper, such as Anaheim
1 tablespoon olive oil
1 small onion, sliced thinly
14-ounce can of chickpeas (garbanzo beans), drained
1 teaspoon chili powder
1/4 teaspoon cumin
8 romaine lettuce leaves
8 corn tacos
2 tablespoons chopped fresh coriander, plus more sprigs for garnish
salt and pepper
1/2 cup sour cream


We keep a container of dry chickpeas in our pantry all year round.  I often soak and cook up a large batch and  freeze them in smaller containers.  Much cheaper than buying cans of chickpeas … and tastes just as good!

The author suggests topping off the Vegan Tacos with sour cream, but instead, I would use a dollop of Vegenaize!    We also use Daiya Vegan Cheese too when we have it in the refrigerator.  Tastes so good and non-dairy, vegan!  I would also add Cilantro — mix it in with the lettuce or throw on top before the “sour cream”.

How do you fix Vegan Tacos at your house?  Feel free to share your ideas with us!!



Be the first to comment


Posted April 24, 2012 By Sandy

I am always on the lookout for meatless dishes.  My husband, Malcolm, does not do well with the vegan diet I eat, so needs something a bit more substantial.  And of course, a change in my typical salad meals is good for me as well.

I ran across a couple of posts that was talking about BeetBalls.  What is heaven’s name is BeetBalls?  Well, I did some more searching and found the following recipe:

Beetballs (Vegan, Gluten-Free Sausage)


1/2 ounce dried porcini mushrooms
1 medium raw beet
1/2 cup raw pecans, almonds, or other nuts (see note for low-fat alternative)
1/2 medium red or yellow onion, coarsely chopped
2 cloves garlic, chopped
1 cup cooked chickpeas
2 tablespoons ground flax seeds
1 tablespoon nutritional yeast
2 teaspoons oregano
1 teaspoon smoked paprika (mild or spicy)
1 teaspoon salt (or to taste)
1/2 teaspoon rubbed sage
1/4 – 1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hickory smoked salt or Liquid Smoke (optional)


As funny as the name BeetBalls sound …. and as odd as Beets for meatballs seems, this recipe has lots of nutritious ingredients:  mushrooms, nuts, garlic, chickpeas, nutritional yeast …..

If you are interested in similar ‘meatless’ dishes, check out my Squidoo page:  Meatless Recipes.  Several ‘Dell home tested’ recipes that Malcolm loved!

Be the first to comment

Lentil “Meat” Loaf

Posted April 16, 2012 By Sandy

Following is a wonderful Lentil “Meat” Loaf recipe from my fellow Gluten Free Vegan blogger, Megan (who is also a Gluten Free Vegan).  If you have never tried a Gluten Free Vegan ‘Meat’ Loaf, you are truly missing something wonderful — and this recipe looks great and well balanced … look at all those healthy ingredients!  Rice (or most grains) and beans (lentils) are a perfect balance of proteins for Vegans!

Check it out:

 Lentil & Walnut Mini “Meat” Loaves

  • 1 cup dry brown/green lentils, washedMeat Loaf
  • 1/2 cup sprouted brown rice
  • 1/4 cup wild rice
  • 1/4 cup mixed rice medley (red, brown, wild, black)
  • 3 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 2 carrots, grated
  • 1 cup grated broccoli slaw mix
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup chopped walnuts, toasted
  • 1/4 cup hemp hearts
  • 1/4 teaspoon dried thyme
  • Salt and pepper


Find more Gluten Free Vegan Meat Substitute recipes!

If you have found some great recipes on my blog, please share them with your friends by clicking the share link below!

1 Comment. Join the Conversation

Vegan Burgers

Posted March 31, 2012 By Sandy

While we are on the subject of meatless dishes today, I have found another article on Vegan/Vegetarian Burgers.  If you have not tried a Vegan Burger, now is the time!!

She listed five different recipe links on the page, but I have included only four in this post.  The first link could not be made vegan (in my opinion).  The other four can be made without the cheese and egg (just omit) or use one of the substitutions listed below:

1 egg in savory foods, for binding, replace with ….

  • 1 tablespoon egg replacer powder with 2 tablespoons of warm water
  • ¼ cup blended silken tofu
  • 2 ½ tablespoons flaxseed meal with 3 tablespoons of warm water
  • 2 tablespoons tomato paste or other vegetable puree (mashed avocados or potatoes )
  • 2 tablespoons unsweetened nut/seed butter
  • 2 tablespoons Gluten Free flour or Gluten Free bread crumbs
  • 2 tablespoons moisten oats
  • 1 teaspoon cornstarch and 3 teaspoons water

A Vegetarian Burger Bash

Vegan Burger

Photo by Andrew Scrivani for The New York Times

Puréed beans make a great binder for grain and vegetable burgers, and an egg added to the mixture will help to hold it together. (If you want to keep them vegan you can, though you have to be careful when you flip the burgers over because they tend to fall apart.) I found that all of these burgers somehow tasted better a day after they were assembled ― the flavors had gelled, the burgers held together better, and a burger that seemed a bit dry to me right after cooking did not seem so dry the next day when reheated. I can’t tell you why.

Curried Lentil, Rice and Carrot Burgers: Indian spices liven up these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they’re in abundance in this recipe, with all the carrots and ginger.

Quinoa and Greens Burger: Rainbow quinoa is a great choice for this recipe — because it’s pretty, and because the red, black and golden quinoa grains all have slightly different textures.

Quinoa and Vegetable Burgers With Asian Flavors: This vibrant burger is made with both cooked and uncooked vegetables.

Mushroom and Grain Cheeseburgers: Barley is a traditional hearty partner for mushrooms, but brown rice is just as tasty in this burger.


If you missed my last post, here is my Squidoo Lens on Meatless Recipes

Do you have a Vegan Burger Recipe you would like to share?  Post it here or email to GFDFSandy (at)

Be the first to comment

Gluten Free Bread Crumbs

Posted March 30, 2012 By Sandy

Just finished reading an article about Gluten Free Bread Crumbs — how to use them and how to make them!  Since becoming Gluten Free, Bread Crumbs have a whole new meaning to me!  Most folks I know use bread crumbs to either stuff in their turkeys or drench their meat in before frying.

So this article got me to thinking …. just because we are Gluten Free Vegans does not mean we no longer use bread crumbs.  I use bread crumbs for lots of different “meat less” dishes.  My husband loves the alternative grain and rice burgers and loaves — some which have bread crumbs.

Following is one of our favorites:

Savory Bean & Rice Cake Burgers

  • 1 to 1½ Tbsp cooking oil
  • 1½ cups chopped red onion
  • 1 cup of chopped celery
  • 3 chopped medium to large cloves garlic
  • ¾ tsp sea salt
  • ¼ tsp. salt
  • Ground pepper to taste
  • 2 cups cooked rice
  • 1½ cups cooked adzuki or black bean (or another small bean)
  • 1 – 1½ tsp finely chopped fresh rosemary — optional
  • 1½ cups bread crumbs
  • 2 Tbsp oil (for frying)


On a skillet over medium heat, heat the oil. Add onions, celery, garlic, sea salt and pepper. Cook for 6-8 minutes, stirring occasionally, until onions and celery start to soften. In a food processor, combine the onion mixture with the remaining ingredients (except breadcrumbs and frying oil) and puree gently, pulsing to combine but leaving some texture. Transfer mixture to a bowl, add bread crumbs and stir through to fully work in the breadcrumbs.

Refrigerate for at least ½ hours. Take scoops of the mixture and form into patties with your hands.

In a skillet over medium heat, heat the oil. Add the patties in bathes and fry for 6-9 minutes on each side, until golden and a crust has developed. Flip them over only once or twice (second side will cook quicker than the first.) Serve plainly or topped with more BBQ sauce.

Buy bread crumbs?  Heavens no!!  I mostly bake my own bread, and there are always left over ends, an occasional flopped loaf …. and the rare occasions I buy bread, it always has bits and pieces in the bottom of the bag.  So I just gather these up in a ziplock bag in the freezer that I fill and use when needed.

If you are interested in more bread crumb ideas, check out this article.  Keep in mind, that this writer is NOT Vegan, so lots of her ideas use meat products — but she does have other suggestions!!

Kitchen Call: Why buy breadcrumbs? Making your own is easy

And if you are interested in more “meat less” recipes, check out my Squidoo lens:

Meatless Recipes for Gluten Free Vegans

Be the first to comment

Veggie Burger Patties

Posted March 28, 2012 By Sandy

Most people who have never tried Veggie Burger Patties have not idea how good they are or how much they are missing.  I am always on the look out for Gluten Free Veggie BVeggie Burger Pattiesurgers recipes because I have not tastes one that was not delicious (and besides, my husband loves them  as well!).

The following Veggie Burger Patties recipe uses mushrooms and chickpeas (garbanzo beans) as the base.  Sounds like great tastes burgers!

Mushroom-Chickpea Burgers

The Washington Post, March 28, 2012
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice (1 cup)
  • 3 cloves garlic, coarsely chopped
  • 2 teaspoons dried thyme
  • 1 pound cremini mushrooms or portobello mushroom caps, cut into 1/2-inch dice
  • 4 ounces shiitake mushrooms, stems removed and discarded and caps cut into 1/2-inch dice
  • 1/2 cup cooked no-salted-added chickpeas, lightly mashed with a fork
  • 1 tablespoon low-sodium wheat-free tamari (may substitute low-sodium soy sauce)
  • 3/4 cup chickpea flour, plus more as needed (may substitute all-purpose flour)
  • 2 teaspoons ground cumin
  • 1/4 cup nutritional yeast (may substitute grated Parmigiano-Reggiano cheese)
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher or sea salt
  • 1/4 cup vegetable oil
  • 8 hamburger buns
  • Condiments and accompaniments of your choice


Make sure, of course, to use Gluten Free buns … or do like I do and just eat with BBQ sauce and veggies on the side!

What is your favorite Veggie Burger Pattie recipe?  Please share it with us!

Be the first to comment