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Gluten Free Vegan “Meat”balls

I tried several different gluten free vegan ‘meatball’ recipes and this one looks like one of the best I have seen.  The lentils and sprouted brown rice gives this a higher protein level … and good taste!

I decided I’d try making a glutenfree version and see how they tasted. I did the traditional spaghetti and ‘meatballs’ with tomato marinara sauce. vegan meat

Vegan and Gluten-Free “Meat”balls

1/2 cup cooked lentils
1 cup cooked brown rice (I used my favorite sprouted brown rice)
1/4 cup gluten-free rolled oats (I used Only Oats)
1/3 cup unsalted sunflower seeds
1 tablespoon Bragg’s Liquid Soy Seasoning
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 cup brown rice flour
1/2 teaspoon kosher saltGluten Free Vegan Meatballs
1/2 teaspoon ground black pepper
1 teaspoon balsamic vinegar
1/8 teaspoon nutmeg, optional
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon maple syrup (or agave nectar)
1 teaspoon dry mustard powder


Personally, I would substitute Coconut Aminos for the Braggs.  I tried to avoid soy in the Braggs and coconut is so good for you!

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Vegan and Gluten Free Cookbook Review

A cookbook that addresses both issues of gluten free and vegan cooking! Chef, Beverly Lynn Bennett and Nutritionist Julianna Hever team together to write another great book!

Also included in the article are the following recipes:

  • Chocolate, Chocolate Chip and Raspberry Bread
  • Bettermilk Biscuits
  • Baked Chickenless Nuggets

Article By Cheryl Rade

As recently as 10 years ago, terms such as vegan and gluten-free were rarely written about and even less understood. In today’s world, however, diets that exclude animal products, as well as gluten (a protein found in wheat and some grains), are becoming more mainstream as health-conscious consumers are discovering their many benefits.

A new cookbook titled “The Complete Idiot’s Guide to Gluten-Free Vegan Cooking,” written by Eugene vegan chef Beverly Lynn Bennett and Los Angeles plant-based nutritionist Julianna Hever, shows how to manage both food limitations without sacrificing taste.

If you are interested in purchasing a copy of this book, follow the link below:

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Vegan Chocolate Ice Cream Recipe

Just because we are vegan doesn’t mean we can’t enjoy good treats like ‘ice cream’. Frozen bananas or avocados can substitute for the “cream” and make a really delicious frozen dessert.

It’s a recipe that can be done without a churner and is ridiculously healthy and good for you-but of course I had to go ahead and add chocolate chips to it.

Vegan Chocolate Chip Ice Cream

3 medium or 2 large frozen bananas (ripe ones are sweeter)*
1 ripe avocado
1/3 cup cocoa
2 tablespoons maple syrup
1/4 cup chocolate chips or cocoa nibs (use dairy free dark chocolate if you’re keeping this entirely vegan)


If you are interested in more delicous GF Vegan dessert recipes, check out the Amazing Gluten Free Chocolate E-book

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