What foods do vegans eat that don't contain gluten?

Staples such as fruits, vegetables, legumes, lentils, nuts, and seeds are naturally free from gluten. Instead of eating cereals for breakfast, aim for a bowl of oatmeal, chia pudding, or soygurt with homemade granola. For dinner, replace pasta with rice, beans, or lentils, and add some tofu or tempeh on the side.

Why do people confuse vegan with gluten-free?

You can be on a gluten-free vegan diet, where you are eliminating animal protein, eggs, dairy, and fish, as you would as a vegan , but you'd also have to get rid of gluten-containing grains, such as wheat and rye, as well as some oats (you need to check labels to make sure they say gluten-free, as some oats can have ...

Can I be vegan and gluten-free?

A lot of vegan food is naturally gluten free, particularly all fruit and vegetables unless they have been processed . But not all vegan or vegetarian food is gluten free because the cereals that contain gluten – wheat, barley, rye and their derivatives – could be part of a vegan or vegetarian diet.

Yes, absolutely ! Rice is a common grain in all cooking and has a significant place in the plant-based world too. Some rice dishes may not be suitable for vegans though, so if you're eating out or following a recipe make sure there are no meat, fish or other animal products being used before you tuck in!

Are potatoes gluten-free?

The simple answer is yes — potatoes are gluten-free . Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

Does rice contain gluten?

Yes, all rice (in its natural form) is gluten-free . Rice is one of the most popular gluten-free grains for people with celiac disease. Many gluten-free packaged goods are made with rice flour instead of wheat flour. Although rice is naturally gluten-free, there are some instances where it may not be gluten-free.

What do gluten-free vegans eat for protein?

How To Make Sure You Get Enough Protein In Your Gluten-Free, Vegan Diet – Tofu, Tempeh and Edamame . Tofu, tempeh and edamame are all from the soya bean. Soya beans are considered a complete of protein. Edamame are immature soybeans with a sweet and slightly grassy taste.

Can vegans eat gluten-free bread?

Why is gluten-free bread not vegan? Gluten-free bread often contains ingredients that make it non-vegan, such as honey, milk, or butter. Some gluten-free bread brands also contain eggs, which are commonly used as a binding agent in baking. If these animal products are used, then the bread is not vegan .

What foods are naturally gluten and dairy free?

Beans, legumes, tofu, most types of tempeh, most plant-based protein powders, and some plant-based protein bars are free of dairy and gluten. Many meat and dairy substitutes, such as plant-based burgers (Amy's, Dr.

Can vegans eat gluten-free cheese?

Vegan cheeses are typically lower in fat, protein and calcium than regular cheese and are likely gluten-free . Because vegan cheese is a processed food, it tends to be higher in sodium, so check your labels.

Vegan & Gluten-Free Recipes by Allyson Kramer (2024)

Posted on 2012/10/19 by allyson • 25 Comments

This flavorful soup is a breeze to toss together and utlizes some common Autumn pantry staples. Butternut squash is ubiquitous during falltime, and I always seem to have a big tub of sundried tomatoes from the tomato harvest of the lost summer months that I like to toss into soups and stews for added flavor. In this soup, however, the sundried tomatoes are front and center flavorwise while the butternut squash merely acts as a mighty nice base for this hearty bisque.

Sun-driedTomato and Butternut Squash Bisque

Yield: 8 servings

1 medium sized butternut squash
1 teaspoon minced garlic
1 leek, tough green parts removed, cleaned and sliced
1/2 tablespoon olive oil
1 cup sundried tomatoes (not in oil), soaked at least 1 hour and drained
2 cups salted vegetable broth
1 2/3 cup low fat canned coconut milk (or your favorite nondairy milk)
1/2 teaspoon ground cumin
Sea salt and black pepper to taste

About 1 hour before preparing preheat your oven to 350 °F, slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.

While the squash is roasting, saute the garlic and leek along with the olive oil over medium high heat until tender, about 10 minutes. Set aside.

Once the squash is tender, transfer to a high speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.

Before serving you can get all fancy and garnish the bisque with chiffonaded kale to give a nice pop of color…

More Gluten-Free, Dairy-Free & Egg-Free Recipes

Green Curry Butternut Squash Bisque
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super simple breakfast cereal
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Sweet Potato Cauliflower Soup
Adzuki Bean and Cabbage Soup
smokey butternut mac and cheese

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Filed Under: Appetizers/Hors d'oeuvre, Corn Free, Dinner, Gluten-Free, Refined Sugar Free, Side dishes, Soups, Soy Free

← super simple breakfast cereal

mixed veggie chickpea salad →

25 Responses to sundried tomato and butternut squash bisque

Robin, Full Potential Living says:
2014/02/20 at 12:39 pm
I made this last night for a small dinner party and it was absolutely delish! I didn’t have any leek on hand so used a small amount of white onion, and chose coconut milk. It was a complete hit. Thanks so much for yet another wonderful recipe! I’ve recommended your site to friends as well as clients.
- admin says:
  2014/02/20 at 12:41 pm
  Awesome! Thanks so much, Robin. :)
rachel slater says:
2012/12/25 at 5:23 pm
Just made this soup for a starter on Christmas day, and it was a big hit, lovely and definately a regular for anytime of the year. Thank you
See Also
Make Your Own Avocado Caesar Recipe on Food52 Filet Mignon with Porcini Mushroom Compound Butter Recipe Coconut Cream Pie Recipe Vegetable Barley Soup Recipe - Budget Bytes
- allyson says:
  2012/12/25 at 6:11 pm
  you are very welcome! Merry Christmas!
Catie says:
2012/12/22 at 2:48 pm
Are the sundried tomato’s dried and then you soaked them?? I am not familiar with dry sun dried tomatoes, only the ones in oil :/
- allyson says:
  2012/12/23 at 1:47 pm
  yep! they are super packed with flavor, but pretty shriveled, so soaking them helps soften them up. :)
Emily says:
2012/12/09 at 10:21 pm
Just made this for dinner tonight – substituted Red Kuri Squash instead because that’s what I had on hand. It turned out great, thanks for the recipe!
http://lifeafterbricks.wordpress.com/2012/12/09/sunday-night-cooking/
Tanya says:
2012/11/14 at 4:30 pm
Just made this…..what a delicious winter soup!! Thank you :)
Sally says:
2012/11/13 at 8:49 pm
I made this soup today. Used almond milk instead of coconut (bcs that’s what was in the house). The soup was great and I will definitely be making this again. Thanks!
Chris says:
2012/11/07 at 2:25 pm
What do you do with the leek, garlic and olive oil that is set aside? Am I missing where you say what to do with those? Thanks!
- allyson says:
  2012/11/07 at 2:28 pm
  See Also
  World's Best Chili Recipe
  Nope, you caught it! Thanks. It just goes in along with everything else. :) edited…
Theresa says:
2012/10/31 at 1:00 pm
Made this last night. Absolutely delicious. The sundried tomatoes really made this soup stand out.
Tracy Becker says:
2012/10/30 at 12:07 am
I’m really looking forward to trying this. Do you puree the whole squash? Skin and all? Or do you scoop out the flesh?
Thanks so much!
- allyson says:
  2012/10/30 at 5:36 pm
  oh, thanks for catching that, Tracy! yes, scoop out the flesh and discard the skin… editing now.
  <3
Angela says:
2012/10/23 at 10:25 am
Hi Allyson, you list coconut milk in the ingredients and then mention almond milk in the instructions. Just curious would this work with soy milk? Or do you need coconut milk to get the thick consistency?
- allyson says:
  2012/10/23 at 10:51 am
  Hi Angela!
  Ooh, thanks for catching that… editing now. I’ve made this both with almond and coconut. I like the coconut milk flavorwise best, but the consistency stays the same no matter which you use. Soy would probably work great too.
  <3 allyson
Lia says:
2012/10/22 at 5:57 pm
That sounds just perfect. We have a bunch of sun dried tomatoes sitting around, so now I know what I’ll do with them! Thanks!
Kate says:
2012/10/21 at 5:06 pm
This looks SO yummy! I am going to make this soon. Mmmm…
Stacy says:
2012/10/21 at 2:11 pm
Thanks so much for sharing this recipe! I just bought some butternut squash and sundried tomatoes. I was planning to steam and puree the squash with veggie stock to make soup, but I did not consider adding the tomatoes! Brillant :)
FoodFeud says:
2012/10/20 at 8:52 pm
I love that you combined sundried tomatoes and squash! it looks delicious.
Alexandra says:
2012/10/20 at 8:51 pm
A delicious recipe – where is the soup bowl from? Such a pretty dish!
- allyson says:
  2012/10/23 at 8:31 pm
  Hmmm, maybe target? I’m honestly not exactly sure! I have a tendency to pick up dishes whenever I’m out, no matter where I’m at. Hard to keep track!
Jojo says:
2012/10/20 at 9:11 am
That looks perfect, I love thick creamy soups.
Katrina @ Warm Vanilla Sugar says:
2012/10/20 at 8:11 am
What a pretty soup!
veganlisa says:
2012/10/19 at 9:52 pm
What a wonderfully inviting dish. I wish I could stop by for a bowl. Thank you for another beautiful autumn recipe.

Vegan & Gluten-Free Recipes by Allyson Kramer (2024)

More Gluten-Free, Dairy-Free & Egg-Free Recipes

Share with friends!

25 Responses to sundried tomato and butternut squash bisque

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