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Tag: vegan

Gluten Free Vegan Potica

A special treat in my family for years, finally I decided to try my hand at making it both gluten free and vegan. Not an easy undertaking. The result was a delightfully sweet and nutty rolled loaf, perfect with a cuppa in the afternoon. I paired it with lots of filling to offset the more dense/unforgiving gluten-free-ness of the dessert. Use whatever coconut biscuits you would like for this gluten free vegan potica. See my other recipes here.

Gluten Free Vegan Potica

Course: Posts, Recipes
Prep time

1

hour 

30

minutes
Cooking time

40

minutes

Potica is a Slovenian festive nut roll pastry. This was made during special times of year in my family, but never vegan nor GF! Made with a filing of coconut biscuits and walnuts, this sweet treat is a lovely addition to your morning coffee or afternoon cup of tea. This recipe makes one small loaf that can be baked in a standard bread tin.

Ingredients

  • DOUGH
  • 87ml (1/3 c + 1 tsp) Almond Milk

  • 1.5 tbsp Sugar

  • 1/2 tbsp Coconut Oil

  • 1/2 Vanilla Pod (scraped) or 1 tsp Vanilla Extract

  • 150g (1 c) GF Flour

  • 1/8 tsp Salt

  • 1/2 tsp Sugar

  • 2 tbsp Warm Water

  • 3/4 tsp Yeast

  • FILLING
  • 1/2 bag (~65g) GF Coconut Biscuits (I love Rhythm 108’s Tea Biscuits)

  • 130g (~1c) Walnuts

  • 3 tbsp Sugar

  • 1 tbsp Cocoa Powder (or Cacao)

  • 62 ml (4 tbsp) Almond Milk

  • TOPPING
  • 1/2 tbsp Coconut Oil

  • 1 tsp Sugar

Directions

  • Prepare the Dough
  • In a small saucepan, combine almond milk, 1.5 tbsp sugar, coconut oil, and vanilla pod over low heat. Stir occasionally until the mixture is warm but not boiling. Remove from heat and let it cool slightly.
  • In a separate small bowl, mix 1/2 tsp sugar, warm water, and yeast. Let this mixture sit for 5 minutes, or until it becomes frothy.
  • In a large mixing bowl, combine the gluten-free flour and salt. Add the cooled almond milk mixture and the yeast mixture to the flour. Stir until well combined. The dough should be slightly sticky.
  • Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
  • Prepare the Filling
  • While the dough is rising, prepare the filling. In a food processor, pulse the coconut biscuits, walnuts, sugar, and cocoa powder until they form a fine, crumbly texture.
  • Gradually add the almond milk to the dry mixture by hand, mixing until it forms a spreadable paste.
  • Roll Out the Dough
  • Once the dough has risen, preheat the oven to 160°C (fan)/350°F.
  • Lightly dust a clean surface with gluten-free flour. Divide the dough in half for easier handling, and roll out each portion into a thin circle (about 30 cm in diameter). Rolling gluten-free dough can be tricky, so it’s best to roll it out on parchment paper to prevent sticking. Use additional flour as needed but don’t overdo it.
  • Spread the filling evenly across each rolled-out piece of dough.
  • Roll and Shape the Dough
  • Carefully roll the dough from one long end to the other, forming a log. If you have divided the dough into two portions, repeat with the second half.
  • Place the rolled dough into a greased bread tin. You can lay them side by side or create an “S” pattern depending on how you prefer the final appearance.
  • Bake the Potica
  • Brush the top of the dough with the melted coconut oil and sprinkle the sugar on top.
  • Bake the potica in the preheated oven for 10 minutes at 160°C/350°F.
  • After 10 minutes, reduce the oven temperature to 120°C/300°F and bake for an additional 30 minutes or until the potica is golden brown.

Peanut Butter & Jelly Protein Balls (low-FODMAP)

Gluten free, vegan and refined sugar free Peanut Butter Jelly Protein Balls! These low-FODMAP Protein Balls include oats, flaxseed, coconut and copious amount of delightful peanut buttery goodness.

Peanut Butter Jelly Protein Ball

Peanut Butter & Jelly Protein Balls

A decadent peanut butter and maple protein ball filled with homemade strawberry chia jam! Makes you feel like a kid again.
Prep Time 30 minutes
Servings 10

Ingredients
  

  • 1/2 cup Simple Strawberry Chia Jam *See Notes for Link!
  • 70 g GF Quick Porridge Oats
  • 20 g Oat Flour
  • 15 g Flaxseed Meal
  • 10 g Desiccated Coconut
  • 115 ml Maple Syrup
  • 120 g Peanut Butter Creamy may work best
  • 1/2 tsp Vanilla
  • 1/2 tsp Cinnamon
  • Pinch Salt Omit if PB is salted

Instructions
 

  • Cook down strawberries & chia seeds in saucepan for 10-15 min. Allow to cool slightly then pop little teaspoon sized bits on to a silpat, freeze while preparing PB ball
    1/2 cup Simple Strawberry Chia Jam
  • Mix all ingredients of PB ball together. Mixture should hold together easily when formed into a ball shape. If too crumbly add a bit more maple syrup. Smooth PB may be best for this recipe, though I did manage with crunchy!
  • Scoop approximately tablespoon size PB ball, flatten out and pop one of the frozen strawberry chia jam bits into the center. Close up to encase jam.
  • Leave as-is or cover with crushed peanuts, walnuts, desiccated coconut – whatever!

Love these Peanut Butter Jelly Protein Balls? Be sure to check out the rest of my healthy recipe collection for more ideas on how to bake and cook more plant-based meals and snacks. Have questions? I am also available for dietary consultations regarding the gluten-free, vegan or low-FODMAP diets. Initial diet consultations are always free, and I am happy to help come up with a meal plan that works for you. For inquiries regarding gluten-free, vegan and low-FODMAP recipe development please visit my Contact page. I am also a personal gluten-free vegan or low-FODMAP chef in the Sydney, Australia area – click here for more info! Check out my instagram @the.mindfulpeanut for more ideas and recipes!

Lemon Blueberry Loaf with Poppyseeds – Gluten-Free, Vegan & low-FODMAP

A delicious vegan, gluten-free and low-FODMAP Lemon Blueberry Loaf. This would make for a lovely holiday or Easter treat. For more on gluten free Easter finds visit Kati Keksi’s blog! This amazing gluten free AND vegan one-bowl loaf is made with a mixture of three gluten free flours that make it soft, moist and delicious with a pops of blueberry and the tart sweetness of lemon. 
Be sure to check out the rest of my healthy recipe collection for more ideas on how to bake and cook more plant-based meals and snacks. Have questions? I am also available for dietary consultations regarding the gluten-free, vegan or low-FODMAP diets. Initial diet consultations are always free, and I am happy to help come up with a meal plan that works for you. For inquiries regarding gluten-free, vegan and low-FODMAP recipe development please visit my Contact page. I am also a personal gluten-free vegan or low-FODMAP chef in the Sydney, Australia area – click here for more info! Check out my instagram @the.mindfulpeanut for more ideas and recipes!

Gluten Free Vegan Lemon Blueberry Poppyseed Cake

Lemon Blueberry Loaf with Poppyseeds

This amazing gluten free AND vegan one-bowl loaf is made with a mixture of three flours that make it soft, moist and delicious with a pops of blueberry and the tart sweetness of lemon.
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Servings 8

Ingredients
  

  • 100 g Almond Flour
  • 80 g Rice Flour
  • 60 g Oat Flour
  • 1 tbsp Flaxseed Meal
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 120 ml Maple Syrup
  • 120 ml Light Coconut Milk
  • 2 tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1 tbsp Poppyseeds
  • 100 g Blueberries

Lemon Blueberry Glaze

  • 80 g Unrefined Powdered Sugar or regular icing sugar
  • 1 tsp Lemon Juice
  • Small Handfull Blueberries, gently simmered *Optional, to retrieve juice for a natural food colour

Instructions
 

  • Preheat oven to 350f/160c fan. Prepare a standard loaf tin with baking paper.
  • Combine dry ingredients in bowl.
    100 g Almond Flour, 80 g Rice Flour, 60 g Oat Flour, 1 tbsp Flaxseed Meal, 1 tbsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
  • Add wet ingredients to the dry. Also adding lemon zest, juice. Then carefully fold in the blueberries.
    120 ml Maple Syrup, 120 ml Light Coconut Milk, 2 tsp Lemon Zest, 2 tbsp Lemon Juice, 1 tbsp Poppyseeds
  • Pour batter into prepared loaf tin and bake for 40-45 minutes or until knife inserted into the center comes out clean. Allow to cool before icing.

Lemon Blueberry Icing

  • If using blueberry compote, gently bring a small handful of additional blueberries in a saucepan to a simmer over low heat until they have released their liquid. Strain out just the liquid portion to use for natural icing colour.
    Small Handfull Blueberries, gently simmered
  • Add ingredients to small bowl and mix well. If using Blueberry juice, add it here or you may need to add additional lemon juice until icing is a spreadable consistency.
    1 tsp Lemon Juice, 80 g Unrefined Powdered Sugar
  • Pour icing over cooled loaf. Slice and serve!
  • Leftovers can be stored in the fridge for 3-4 days.

Vegan Teriyaki ‘Fried’ Black Rice 

Vegan Fried Rice

Vegan Teriyaki ‘Fried’ Black Rice

Smoked black rice with sautéed vegetables, turmeric tofu ‘egg’, garlic pea puree finished with pineapple and salted avocado wedges with lime and a teriyaki glaze. 
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 2

Equipment

  • 1 Food Processor or Blender (for pea puree)
  • 1 Sieve or fine mesh strainer (for pea puree)
  • 1 Saucepan (for teriyaki sauce)
  • 1 Skillet (for sauteed vegetables and tofu)
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Bowl

Ingredients
  

Teriyaki Sauce

  • 250 ml Water
  • 60 ml Tamari (Soy Sauce)
  • 5 tbsp Coconut Sugar
  • 1 tbsp Coconut Syrup
  • 1/2 tsp Ground Ginger
  • 2 tbsp Tapioca Starch (aka Arrowroot)
  • 60 ml Water

Smoked Black Rice

  • 200 g Black Rice
  • 1 tbsp Liquid Smoke
  • 250 ml Vegetable Stock (or water)

Tofu Egg

  • 1/2 block Firm Tofu (250g)
  • 1 clove Garlic (can use 1/2 clove if low-FOD)
  • 1/2 tbsp Nutritional Yeast
  • Pinch Turmeric Powder
  • Pinch Salt & Pepper

Garlic Pea Puree

  • 130 g Peas (cooked)
  • 2 tbsp Garlic-infused Olive Oil *See Notes
  • 1 tbsp Water

Vegetables

  • 1 Red Pepper/Capsicum (finely diced)
  • 1 Carrot (finely diced)
  • 1 Broccoli tips (finely diced)

Garnishes

  • Pineapple Slices
  • Avocado Slices
  • 1 Juiced Lime
  • Cilantro
  • 1 tsp Peanuts (extra finely chopped)

Instructions
 

Teriyaki Sauce

  • In a saucepan combine 250ml water with coconut sugar, tamari, coconut syrup and ginger. Heat on medium let simmer 5 minutes or until sugar has dissolved.
  • In a separate bowl, combine tapioca starch and 60ml water. Add to saucepan and stir well for a minute until thickened.
  • Transfer to storage container, allow to cool.

Smoked Black Rice

  • Rinse black rice under until water runs clear. Place rice in saucepan with liquid smoke and 250ml water. Cover. Bring to boil then reduce heat and allow to gently simmer for 25 minutes. Turn heat off and keep rice covered for an additional 10 minutes.
  • Remove cover and allow rice to cool before plating.

Tofu Egg

  • Crumble block tofu and add garlic, nutritional yeast, turmeric and salt/pepper.
  • Saute tofu for 5 minutes and transfer to bowl

Garlic Pea Puree

  • Place cooked peas, garlic olive oil and water into food processor. Blitz until a smooth puree forms, adding more water if needed.
  • Transfer pea puree to a sieve over a bowl and press firmly with back of a spoon to pass puree through sieve. Scraping bottom of sieve to remove the smooth pea puree for use.

Sauteed Vegetables

  • Finely dice the red capsicum, carrot & broccoli. Saute on high heat for 5 minutes. Adding a bit of water to pan intermittently to prevent sticking and help cook through.

To Serve

  • Top bed of smoked black rice with sauteed vegetables and tofu 'egg', add pea puree, salted avocado and pineapple slices. Garnish with cilantro and chopped peanuts. Drizzle with teriyaki glaze.

Notes

*Garlic-infused olive oil can be simply made at home by placing 1 clove of garlic in 2 tbsp olive oil. Allow to infuse for at least 10 minutes, but longer if desired. 
Additional Plating Ideas:

Banana Oat Snack Cake

Banana Oat Snack Cake

Course: Breakfast, Snacks
Prep time

20

minutes
Cooking time

30

minutes

This healthful cake is gluten-free, vegan & refined sugar free with wholesome oats and buckwheat flakes. Plenty of natural sweetness from ripe bananas, yogurt, maple syrup and a dark chocolate topping. Satisfying and nutrient-rich at the same time! Perfect with a cuppa.

Ingredients

  • 100g (1c) GF Oats

  • 50g (1/2c) Buckwheat Flakes (or just additional oats)

  • 150g (1 1/4c) GF Flour (I used a blend of Plain & Buckwheat)

  • 1.5 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1 tsp Cinnamon

  • 1/2 tsp Salt

  • WET
  • 1 TBSP Coconut Oil (melted)

  • 1 Vegan Egg

  • 1.5 tsp Vanilla

  • 2-3 Medium Ripe Bananas (mashed)

  • 120g (1/2c) Coconut Yogurt (or regular, Greek)

  • 60ml (1/4c) Maple Syrup

  • 60ml (1/4c) Almond Milk (or milk of choice)

  • TOPPING
  • 60g (1/3c) Dark Chocolate

  • 3 TBSP Peanut Butter

  • Walnuts

Directions

  • Preheat oven to 180c/160c Fan/350F. Line a 8×8 or approx tin with parchment paper
  • Sift together Dry ingredients in one bowl, Wet ingredients in another bowl. Add Dry to Wet to slowly incorporate.
  • Spread batter into prepared tin and bake for 30 minutes.
  • Melt Dark Chocolate & add Peanut Butter to form chocolate spread. Once cake is cooled, spread over top and add any additional toppings you’d like! (I enjoy walnuts!)

Almond Meal Granola

Almond Meal Granola

Course: Breakfast, Snacks
Prep time

10

minutes
Cooking time

30

minutes

Yummy, healthy way to use up your leftover almond meal from making homemade almond milk! You can easily also substitute more oats or other flakes for meal in this warming, crunchy baked treat. Perfect for breakfast, sprinkled on top of porridge or yogurt. Or just eaten straight from the jar!

Ingredients

  • 50g (1/2c) Almond Meal

  • 80-100g (1c) GF Oats

  • 20g Buckwheat Flakes

  • 1/2 tsp Cinnamon

  • 1/2 tsp Ground Ginger

  • 1 tsp Vanilla

  • 1 tsp Chia Seeds

  • 2 tbsp Maple Syrup

  • Handful Chopped Nuts of Choice

  • 60g (1/4c) Nut Butter (I use Powdered PB2)

  • 50g (scant 1/4c) Coconut Oil

  • Pinch o’ Salt

Directions

  • Preheat oven to 160c Fan/350F
  • Mix everything together until well incorporated
  • Spread out on even layer baking sheet
  • Bake for 30 minutes turning mixture occasionally. Store in airtight jar, up to a week.

Zucchini Oat Muffins

Zucchini Oat Muffins

Course: Snacks, Breakfast
Prep time

15

minutes
Cooking time

25

minutes

Gluten free, vegan & low-FODMAP – these muffins are perfect for on-the-go brekkie, or with a cuppa in the afternoon. Made with oat flour (just blitzed porridge oats) – these are filling & satisfying. With coconut yogurt, zucchini & banana they also add a healthy boost of vitamins and nutrients!

Ingredients

  • DRY
  • 150g (1.5c) Oat Flour (blitzed porridge oats work)

  • 40g (1/3c) Coconut Flour

  • 40g (1/3c) Rice Flour

  • 50g (1/4c) Coconut Sugar

  • 2 tsps Baking Powder

  • 1 tsp Cinnamon

  • 150g (~1c) Dark Chocolate Chips/Chunks

  • WET
  • 1 Egg (I use Orgran Egg Replacer)

  • 1 Mashed Banana

  • 1 Grated Zucchini (squeeze as much water out as you can!)

  • 125g (1/2c) Unsweetened Coconut Yogurt (applesauce can also work here for non-fodmappers)

  • 5 tbsps Milk

  • 2 tbsps Coconut Oil

  • 85g (1/4c) Maple Syrup

  • 1/2 tsp Vanilla

Directions

  • Preheat oven to 350/160c Fan. Prepare regular size muffin tins (mini muffin tins are great too, just decrease bake time!)
  • Grate zucchini. Sift together DRY ingredients. In separate bowl mix together all WET ingredients. Mix until all well incorporated.
  • Fill muffin tins. This mixture is vegan & dense – almost more like an oat bar. The muffins will not change shape much in the oven so fill/shape them as you would desire them to be after baking.
  • Bake 20-25 minutes

Vegan Alfredo Pasta Bake

Vegan Pasta Bake

Vegan Alfredo Pasta Bake

This vegan pasta bake became a fast favorite in our household. A creamy Alfredo sauce with vegan butter, cheese and unsweetened almond milk – comforting yet leaves you feeling not bogged down by dairy. Broccoli, spinach, brown rice noodles, basil & sage finish off this NOMMY dish! This recipe is GF, Vegan, & low-FODMAP but can easily be modified to any dietary desire.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

Alfredo Sauce

  • 4 tbsp dairy-free butter
  • 34 g Rice Flour (or GF Flour of your choice) (1/4c)
  • 600 ml Unsweetened Almond Milk (2.5c)
  • 57 g Vegan Cheese (1/2c)
  • 1 tbsp Nutritional Yeast
  • 1 tsp Dried Basil
  • Pinch Salt & Pepper

Pasta Bake

  • 240 g Al-Dente Pasta Penne or Fusilli
  • 500 g Extra Firm Tofu (cut into bite-size blocks)
  • 1 Head Broccoli (cut into florets)
  • 1 Bag Spinach
  • 1 T Spring Onion (Green tops only if low-FOD)
  • 57 g Vegan Cheese (for topping) (1/2c)
  • 2 tbsp Sage

Instructions
 

  • Preheat oven to 350/160c Fan. Set a pot to boil water (for Pasta)
  • In saucepan, whisk together Butter and Flour (1 minute). Add Milk small amounts at a time until incorporated. Then add CheeseBasil, and generously season with Salt and Pepper. Allow mixture to heat through and thicken, stirring occasionally.
  • Cook Pasta ~5 minutes (undercook a bit, the pasta will finish in the oven). Meanwhile, saute Tofu for a few minutes per side, add Spring OnionSpinach and Broccoli to pan to also cook a few minutes.
  • In a large oven-safe casserole or glass dish, mix together all of your components and top with Cheese.
  • Bake for 15-25 minutes, top with Sage before serving

Healthy Maple/Ginger Rice ‘Scotcheroos’

I used Ginger Syrup by the Ginger People for this recipe. I found it at my health food shop, but you can also order online! It is great to use in place of maple syrup in some bakes.

Healthy Maple/Ginger Rice ‘Scotcheroos’ (GF, Vegan, low-FODMAP)

Course: Snacks, Breakfast
Prep time

10

minutes
Cooking timeminutes

These no-bake rice bars are simple to put together and make for a delish, healthy alternative to other rice treats. Here we use ginger syrup for sweetness and spice, as well as powdered peanut butter for protein while keeping the treat light and airy.

Ingredients

  • 50g (2c) Rice Cereal or Puffs (if using puffs, blitz them a bit to finer texture)

  • 150g (1/2c + 2 tbsp) Peanut Butter *see note

  • 2 tbsp Maple Syrup

  • 4 tbsp Ginger Syrup

  • 1/2 tsp Vanilla

  • 1/2 tsp Cinnamon

  • Baking Dark Chocolate (I used 1/3 of bar)

Directions

  • Add all ingredients except chocolate to bowl and mix until thoroughly incorporated and it begins to stick together. If too dry, don’t hesitate to add more PB/Syrup, you want to be able to mold these by hand.
  • Shape to desired balls or squares, bite size pieces.
  • Melt baking chocolate and drizzle over top of rice pieces. Add PB drizzle, if you’d like!
  • Fridge for 30 min.

Notes

  • I love to use powdered peanut butter, with a pinch of salt and coconut milk to thicken. See pic below!
I love to sweeten powdered peanut butter using coconut milk. Rude Health is my favorite!

Vegan Bananacake

Vegan Bananacake

Course: Breakfast, Snacks, Dessert
Prep time

10

minutes
Cooking time

25

minutes

Vegan banana cake with dark chocolate/peanut butter topping.
No egg, no oil, no refined sugar. A healthy snack, dessert, brekkie – anytime of day is time for bananacake!

Ingredients

  • Wet
  • 240ml (1 cup) Almond Milk (or milk o’ choice)

  • 2-3 Mashed Ripe Bananas

  • Dry
  • 192g (1.5 cups) Self-Rising GF Flour

  • 150g (3/4 cup) Coconut Sugar (or sugar of choice)

  • 1 tbsp Cinnamon

  • Walnuts (optional)

  • Chocolate Topping
  • 1/2 Bar Cooking Chocolate

  • 4 tbsps Peanut Butter

Directions

  • Preheat oven to 160 c Fan/350 F) and prep an 8×8 dish for baking.
  • Mix dry ingredients into the wet ingredients, folding to incorporate but do not overmix.
  • Pour into prepared pan and bake for 20-25 minutes.
  • While cake is cooling, melt chocolate and peanut butter. Pour over cooled cake.

Notes