I've had so many people say it's close to impossible to eat vegan and gluten free. Now I can say I've done it, and I'm having a lot of fun with it. (And I've lost 20 lbs and have almost met my end goals.)
At the beginning, I took some pictures of some of the fun meal conversions I did to replace processed grains with whole foods. I thought I'd share:
Mike found me a great deal on a spiral cutter. I made a lot of zucchini noodles.
roasted garlic brocolli pizza, I had all the toppings with zucchini noodles. Delicious!!
Beanburgers with all the fixings on lettuce. Amazing!
I replaced the noodles in this frog-eye salad with millet. So good!
this recipe, with tofu ricotta instead of the tofu and toffuti cream cheese.)
barbecue pizza toppings over brown rice.
Alfredo and peas over zucchini noodles.
pan seared mushrooms.
mac and cheez had cauliflower instead of whole wheat noodles.
I stopped taking pictures after the first few weeks, but I've had a lot of fun getting creative with my whole foods.
Here are some other recipes that work great:
- basil pasta sauce over brocolli and/or cauliflower
- sloppy jo lettuce wraps
- mango salsa over hashbrowns instead of corn waffles
I've learned not only is it possible to be vegan and gluten free, but I actually enjoy more variety than before. I guess my point is, if you're scared of a vegan diet because you also have a gluten intolerance (or soy, or really any other food), it's possible and can be fun to get what you need eating a whole foods, plant based diet.