MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

• Mushroom bolognese
• 1 tbsp olive oil
• 1 white onion, diced
• 4 garlic cloves, minced
• 1 small carrot, grated
• 400 g button mushrooms, thinly sliced
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
• 400 g chopped tomatoes
• 240 ml vegetable stock
• 1 tbsp cornflour, mixed with 2 tbsp cold water
• For the lasagna
• 12 gluten-free lasagna sheets
• 1 tin Sacla' free-from Besciamella white sauce
• Optional vegan cheese, , grated

Instructions

1. Make the bolognese sauce
2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
3. Add the mushrooms and tomato puree. Mix to combine.
4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
6. Make the lasagna
7. Preheat oven to 200C / 350f.
8. Pre-cook lasagna sheets, according to packet's instructions.
9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
10. Add a layer of lasagna sheets.
11. Smooth 2 tbsp white sauce on top.
12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
14. Bake 20 mins.

recipe adapted >>>>>  here

Your Kitchen Transformed - MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketo...

Your Kitchen Transformed - MUSHROOM LASAGNA (VEGAN + GF)

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Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

• 1/2 cup broccoli finely diced
• 1/2 cup quinoa cooked according to package directions
• 1/2 small red onion diced
• 1/4 cup grated carrots
• handful cilantro chopped
• 1/4 cup chopped green onions
• 2 tablespoons peanuts chopped
• For the Dressing:
• 1 lime zest and juice (start with juice from half a lime, and add more if needed)
• 1 teaspoon sesame seeds
• 1 tablespoon gluten free tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic minced
• 1 inch piece of ginger minced

Instructions

1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
2. In a small bowl combine dressing ingredients.
3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here

Your Kitchen Transformed - Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Ve...

Your Kitchen Transformed - Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

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1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten #Gfbananabread #Glutenfreepumpkinrecipes #Glutenfreebananabreadeasy #Dairyfreepumpkinmuffins #Glutenfreedairyfreebananabread #Gfpumpkinmuffins

Ingredients

• 3 medium ripe bananas (~1 1/2 cups or 337 g)
• 1/2 tsp pure vanilla extract
• 1 egg (or sub 1 chia or flax egg)*
• 3 Tbsp (45 ml) grape seed or coconut oil, melted
• 1/4 cup (50 g) organic cane sugar
• 1/4 cup packed (55 g) organic brown sugar
• 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
• 3 1/2 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup (180 ml) unsweetened almond or dairy-free milk
• 1 1/4 cup (137 g) almond meal
• 1 1/4 cup (200 g) gluten-free flour blend
• 1 1/4 cup (112 g) gluten-free oats

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting or it will be too tender to hold form.
5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

recipe adapted >>>>>  here

Your Kitchen Transformed - 1-BOWL GLUTEN-FREE BANANA BREAD

1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten ...

Your Kitchen Transformed - 1-BOWL GLUTEN-FREE BANANA BREAD

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