With more people following a gluten-free or vegetarian diet these days, it’s always helpful to have a few go-to recipes on hand that are both delicious and satisfying. This gluten-free, vegetarian lasagna recipe is one such dish. Packed with fresh vegetables and three different types of cheese, this lasagna is sure to please even the pickiest eaters.

Before you get started on this recipe, be sure to choose gluten-free lasagna noodles, which can be found at most grocery stores. You’ll also want to select your favorite marinara sauce, as well as fresh veggies like zucchini, mushrooms, and bell peppers. The recipe calls for ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese, but feel free to experiment with different cheese combinations to suit your taste.

Print

Vegetarian Lasagna (Gluten-Free)

This gluten-free, vegetarian lasagna recipe is a delicious and healthy alternative to traditional lasagna, and serves approximately 6-8 people. Made with fresh vegetables and three different types of cheese, it takes about 30 minutes to prepare and 50 minutes to cook.

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 people

Ingredients

• 12 gluten-free noodles
• 2 cups your favorite marinara sauce
• 2 cups shredded mozzarella
• 1 cup ricotta
• 1/2 cup grated parmesean
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups freshly sliced vegetable of your choice (zucchini, mushroom, or bell peppers)

Instructions

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles according to the package instructions, and then drain them and rinse them with cold water to prevent them from sticking together.
• In a mixing bowl, combine the ricotta cheese, parmesan cheese, egg, salt, and pepper.
• Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
• Place a layer of lasagna noodles on top of the marinara sauce, followed by a layer of sliced vegetables.
• Spoon half of the ricotta cheese mixture on top of the vegetables, and then sprinkle with one-third of the shredded mozzarella cheese.
• Repeat layers, starting with marinara sauce, followed by noodles, vegetables, ricotta mixture, and mozzarella cheese.
• Cover the baking dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
• Let the lasagna cool for a few minutes before serving.

The post Vegetarian Lasagna (Gluten-Free) appeared first on Always Eat Good.

When people hear of this dish, they think it is loaded with heavy cream and therefore not the healthiest for you.  Some might be!  But the best and simplest way to make this dish is to use the fat from the bacon or pancetta to coat your pasta, then mix in the eggs and parmesan off of the heat.  No cream here!  The creaminess comes from the parmesan and fat of the bacon/pancetta, then the flavor of the eggs helps seal it in for this delicious spaghetti carbonara. 

I get everything from Trader Joes, I even get the brown rice/quinoa pasta that helps give it some extra protein and makes it a little healthier.  Trader Joes has cubed pancetta pre-packaged and ready to dump in a pan, which makes things super easy. We always have eggs (I’m slightly obsessed), I can have eggs with anything.

Since this is a richer dish, I like to lighten it up by having a simple salad on the side, or some roasted broccoli (my family’s favorite!).  You could also get creative and chop some spinach to mix in the dish or any of your favorite vegetables.  I would just say to add a little extra olive oil so it is not too dry.  Don’t forget the pasta water, which is a secret ingredient in these spaghetti dishes, it keeps the flavor in the sauce but loosens it up a bit.

Print

Simple Spaghetti Carbonara

This delightful spaghetti carbonara will have your taste buds singing. The simplicity of the ingredients hightens the flavors to keep you coming back for more.

Course Dinner

Cuisine Italian

Keyword italian food

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Cost $15

Ingredients

• 1 pack spaghetti brown rice or whole wheat or quinoa works too
• 3 eggs
• 2-3 cloves garlic
• 1 cup parmesean cheese fresh is always best
• 8-10 pieces bacon or pancetta chefs preference
• salt and pepper to taste
• 1 tbs olive oil if needed

Instructions

• Cook pasta according to package. Don't forget to salt the water for extra flavor. Drain but save some pasta water.
• In a bowl, whisk together eggs and parmesan cheese, set aside.
• Cook bacon or pancetta in a skillet over medium heat. Once cooked, take out the meat but leave the fat in the skillet.
• Add garlic to skillet and bacon fat, cook for about 1 minute then add cooked pasta to the skillet, thoroughly coat pasta.
• Remove skillet from heat and add in egg and cheese mixture, stirring quickly to coat the pasta. If the mixture is too thick, add in a few tablespoons of pasta water.
• Add in bacon/pancetta to the pasta and olive oil if it is too sticky. Salt and Pepper to taste and dinner is served!

For other delicious recipes, check out our website.

The post Simple Spaghetti Carbonara appeared first on Always Eat Good.

There was a time I was doing a clean eating challenge… I loved it! I felt great on it, my skin was clean, my liver loved me, and I was sleeping so well!! So why did I stop? That is a great question… I am still contemplating that one. Life gets hard! You want to have all of the things, eat all the food, especially the leftover mac and cheese that the kids did not eat… (my weakness!) Anyway, there were some really good recipes, and I do try to get salsa’s without sugar in them (surprisingly hard!) or spaghetti sauces (seriously… sugar?! Why?). One snack that stood out, and that my 2 boys still ask for are kale chips! They loved them! I don’t know if it was the saltiness or the crispiness, but they were a huge hit and never stayed around for more than a day..which is a good thing because next day kale chips tend to get a little soggy…

To make kale chips, I found that using lacinato kale (also known as Tuscan kale, or dinosaur kale) was the best for flavor but they got a little soggy.  I really liked the crunchy factor of leafy green or curly kale. This kind of kale was definitely more chip-like but can burn easily if you leave it too long.

So there you have it. Kale chips…a kid-approved, healthy snack that satisfies that salty crunch…What more could you ask for?!

Video Overview:

Print

Crispy Kale Chips

A healthy, salty and crunchy snack.

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Angela Hernandez

Cost $5

Equipment

• Oven
• cookie sheet

Ingredients

• 1 bunch green kale or whichever kind you like
• 2 tbsp olive oil
• sea salt to taste
• crushed cayanne pepper if you want a kick
• parmesean cheese if you want to cheese it up

Instructions

• Pre-heat oven to 275
• wash and dry kale, ensure very dry (or you will have soggy chips)
• remove stems and tear leaves into 1-2 inch pieces
• massage olive oil into kale, lay flat onto cookie sheet
• bake for 20 minutes, flipping half way

For more healthy recipes, check out our site. 

The post Crispy Kale Chips appeared first on Always Eat Good.

Print

Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

Course Dinner, Lunch, Vegan

Cuisine Italian

Keyword italian food, mac and cheese, mac n cheese, sweet porato, sweet potato mac and cheese, vegan, vegan food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 people

Calories 2699kcal

Author Angela H.

Cost 20

Equipment

• Oven
• Spatula

Ingredients

• 2 tbsp olive oil
• 1 tsp garlic
• 1/4 tsp tumeric
• 1/4 tsp paprika
• 2 sweet potatoes
• 2 cups almond milk
• 1/3 cup nutritional yeast
• 3/4 tsp lemon juice
• 1 lb gluten free pasta
• 1 cup vegan cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Instructions

• Instruction #1
• Instruction #2
• Instruction #3

Video

Notes

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

Video Overview

Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

You will need a potato peeler, cutting board, sharp knife, grater, large skillet, measuring spoon, blender, pot to boil water for pasta, water, strainer, serving spoon and large bowl to mix pasta and sauce.

Easy Vegan Sweet Potato Mac and Cheese

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 teaspoon minced garlic
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 2 large sweet potatoes peeled and cubed
• 2 cups of cashew milk or almond milk
• 1/3 cup nutritional yeast
• 3/4 teaspoon lemon juice
• 1 pound whole wheat or gluten free elbow pasta (or any shape of pasta)
• grated vegan cheddar cheese Violife or Bute Island
• salt and pepper to taste

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

For more recipes, click here.

The post Vegan Sweet Potato Mac and Cheese appeared first on Always Eat Good.

This is a yummy recipe for quinoa stuffed avocados. There are many health benefits to avocados. They are very nutritious and have Vitamin K, folate, Vitamin C, potassium, Vitamin B5, B6 and E. An avocado has protein and healthy fats. They have more potassium than eating a banana. It has no bad fats and contains oleic acid known to reduce inflammation in the body.

Video Overview

Avocados are high in fiber and aids in digestion and have antioxidants. Finding tasty recipes to make using this vegetable is good for your health. Quinoa is a gluten-free grain that contains protein, fiber, vitamins, and minerals. It is a seed that is cooked as a grain. This gluten-free grain is high in antioxidants that prevent illness. They are quercetin and kaempferol. It helps control blood sugar and aids in losing weight when dieting.

You will want to try this healthy version of quinoa stuffed avocados in your diet. It is very nutritious for children and adults. It can be served as an appetizer, or snack after school or when you entertain friends and family.

Ingredients needed for the Quinoa Stuffed Avocados

4 avocados

1 cup of quinoa

2 cups of water

1 red, yellow, or green bell pepper chopped

1 small white or red onion peeled and chopped

1/2 cup fresh spinach chopped

1 tablespoon coconut oil

1 tablespoon olive oil

1/4 cup diced black olives pits removed

1 cup sour cream or Greek yogurt

1 teaspoon lime juice

1 teaspoon hot sauce

How to Prepare The Quinoa stuffed Avocado

Place the avocado on a flat cutting board and with a sharp knife cut them lengthwise. When you cut them twist them apart in opposite directions. Cut around the pit and remove with a spoon. Use the spoon to dig under the skin to carefully remove the pit. Try to remove the skin without breaking the fruit. Place them on a flat plate.

Pour the grain into a strainer and rinse under warm water before cooking. On top of the stove in a pan pour two cups of water and the quinoa into a pan. Bring to a boil then cook over medium heat about 15 minutes until all water has evaporated. Take off the burner and put it in a small bowl.

Wash the pepper and dice into small pieces remove seeds and core. Put aside and remove peel from onion and dice. Wash and strain spinach and dice into bite-size pieces. In a skillet add the coconut oil and let it melt. Over medium heat cook the peppers, onions, and spinach until soft. Add chopped olives to mix.

Mix one cup of sour cream or Greek yogurt with cooked vegetables, 2/3 cup of cooked quinoa, 1 teaspoon of lime juice, and one teaspoon of hot sauce. Mix well and spoon into each avocado half and serve. This version of quinoa stuffed avocados will be a big hit.

Check out more healthy lifestyle choices here.

The post Quinoa Stuffed Avocado Recipe appeared first on Always Eat Good.

This gluten free vegan Kale Mushroom Hash recipe is a perfectly filling recipe for a nice weekend breakfast! Skip the restaurant line and serve your family some delicious vegan skillet hash. Your meat eating friends and family will be just as impressed as your vegan friends! This is also a great meal to take on the go for any time of the day! The prep time for this vegan meal is only 10 min. and the cook time is only 20 minutes.

Video Overview

Ingredients below to make the Gluten Free Vegan Kale Mushroom Hash Recipe:

2 tsp. of olive oil
½ med. red onion, diced
2 garlic cloves, minced
4 red potatoes, chopped into ½-inch cubes
8 oz. of cremini mushrooms, sliced
1½ tsp. Of some Old Bay Seasoning
Low-sodium vegan veggie broth
1 bunch kale (like a black kale), remove stems and chop
Salt and pepper for taste (for a healthier version, skip the salt)

Instructions below to make the Gluten Free Vegan Kale Mushroom Hash Recipe:

To make this hearty vegan hash meal, heat your olive oil in a large frying pan over medium heat for about a minute. Then, add in the red onions and sauté until the onions start to look translucent.
Add in your garlic cloves, ½-inch cubes of potatoes, cremini mushrooms, and the Old Bay seasoning. Continue to cook, stirring occasionally until the cremini mushrooms and cubed potatoes are tender and until the potatoes are a golden color, this should take about 15 – 20 minutes. If your ingredients start to stick, just use a splash of veggie broth and lower the heat a tad.

Once your veggies are tender, add in the kale and cook until it’s wilted. Add your salt and pepper as desired (I like to only use pepper) and remove from heat. Serve right away. I love adding hot sauce! Also, this recipe just improves with time, you can keep your leftovers for about 3-4 days.

Check out more delicious vegan recipes here and a sweet vegan breakfast recipe here!

We hope you enjoy this good hearty vegan hash recipe!

The post Gluten Free Vegan Kale Mushroom Hash Recipe! appeared first on Always Eat Good.

The kid’s will love this Vegan Fruit Granola Bar Recipe as a great after school snack! The prep time for this meal is only 5 min. and the cook time is 10 minutes of active cook time and 80 minutes of inactive time (so plan ahead!).

Video Overview

Ingredients below to make the Vegan Fruit Granola Bar Recipe:  

• 1 cup of Medjool dates, pitted
• ½ of a cup of almond butter
• ¼ of a cup and then 2 tbsp. of apple juice
• ¼ of a cup of melted coconut oil
• 1 tsp. of pure vanilla extract
• ½ tsp. of salt
• 2½ cups of gluten free rolled oats
• ¾ cups of chopped dried fruit (Get creative! Use raisins, cherries, apricots, apples, peach, blueberries, and/or mango.)
• ½ of a cup of chopped nuts (Get creative and pick your favorites!)
• ½ cup of sunflower seeds (Also tastes great with pumpkin seeds!)

Instructions below to make the Vegan Fruit Granola Bars:  

Start by preheating your oven to 300°F. Then, use parchment paper to line a 9×13 inch baking dish.

Mix together the dates, almond butter, juice, melted oil, pure vanilla extract, and salt in your food processor and mix until just about smooth and set aside.

Then use a large bowl to stir together the gluten free oats, dried fruit, nuts, and seeds. Add in the date mix and stir together until well combined. Pour the mixture into the lined baking dish and flatten it by using a non-stick spatula.

Bake in the oven for 20 min., or just until lightly golden and remove from the oven. Let the bars cool down completely before transferring to the refrigerator and let them chill for at least an hour.

Take the bars out of the refrigerator. Lift the granola bars out of the dish by the parchment paper. Lastly, slice your bars into 12 bars. The bars will be good for up to 7 to 10 days.

Enjoy!

The post Gluten Free, Vegan Fruit Granola Bar Recipe appeared first on Always Eat Good.

These gluten free tea sandwiches are perfect if you’re having some company over, special occasions, tea parties, high tea, afternoon tea, etc.! The best part about this recipe is that it’s missing common ingredients that people tend to be allergic to. These gluten free tea sandwiches are also vegan. The prep time for this meal is only 5 min. and the cook time is 15 minutes.

Video Overview

Ingredients below to make the Gluten Free Tea Sandwich Recipe:  

• 2 avocados
• 2 tsp. of lemon juice
• ½ of a cup of hearts of palm, finely chopped
• Salt & pepper to taste
• 8 vegan and gluten free bread slices
• 2 tbsp. of fresh parsley, chopped
• 1 cup of radishes, sliced thin

Instructions below to make the Gluten Free Tea Sandwich Recipe:  

Drizzle olive oil in frying pan and very lightly toast your gluten free bread. By lightly toasting your bread, it will keep a better consistency, longer. Depending on the type of gluten free bread that you choose, it can be difficult to maintain. Some bread comes very hard. Try finding Udis brands or other fluffy loafs. You can also make your own bread! Check out this awesome gluten free bread recipe here.

Scoop out the avocados and discard the skin and pit. Place avocado in  a medium sized bowl and mash until just about smooth. Add the 2 tsp of lemon juice, ½  cup of the finely chopped hearts of palm, salt, and pepper.

Use the avocado mixture to spread onto four bread slices. Next, add a sprinkle of parsley and then top with the thinly sliced radishes. Simply place another bread slice on top.

Using a bread knife, cut all of the crusts off of each sandwich. Next, slice your sandwiches into four triangles or squares. Serve right away for the best taste or refrigerate your sandwiches o more than 3 hours before serving them.

You can find more vegan and gluten free recipes here!

Enjoy!

The post Gluten Free Tea Sandwich Recipe appeared first on Always Eat Good.

My family lovessss this Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe! I make a ton of them and serve it for those meals in between your meals, like a snack. The prep time for this meal is 20 min. and the cook time is only 25 minutes of active cook time and 45 minutes of inactive time.

Video Overview

Ingredients below to make the Chile-Roasted Tofu:

• 1 – 14 oz. block of extra firm tofu (pressed for at least 1 hour)
• ¼ cup of orange juice
• 1  tbsp. of coconut oil, melted
• 1 tbsp. of ancho chile powder
• 2 tsp. of maple syrup
• ½ tsp. of garlic powder
• 2 pinches of cayenne pepper
• ½ tsp. of salt

Ingredients below to make the Lemon Tahini Sauce:   

• ½ cup of gluten free tahini
• ¼ cup of unsweetened non dairy milk
• 3 tbsp. of lemon juice
• 2 tbsp. of maple syrup
• 1 tbsp. of liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• ½ tsp. of ground ginger
• ¼ tsp. of garlic powder

Ingredients below to make the Lettuce Wraps:   

• 1 large or 2 small heads of butter lettuce, cut at the head and separate into individual leaves.
• Lemon Tahini Sauce  (see ingredients above)
• 1 lg. carrot, peeled and grated
• ½ of a red bell pepper, sliced into long, thin slivers
• 15 to 20 chives, trimmed
• White or black sesame seeds

Instructions below to make this Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe:

You’ll want to start by making the tofu by slicing the tofu horizontally creating two flat sheets. Then, cut up both sheets into ½ inch tofu cubes.

Next, combine the orange juice, ancho chile powder,  garlic powder, coconut oil, maple syrup, cayenne pepper, and salt in a shallow baking dish. Add in the tofu cubes and move around until tofu is coated well. Then let marinate for approximately 20 minutes, moving around to recoat every five minutes or so.

Preheat your oven to 400°F. Line your baking sheet with some parchment paper and spread out the tofu on the baking sheet. Bake for 25 minutes, or until the edges of the tofu are crispy and browned. Flip once halfway through to make sure the tofu is being cooked evenly. Then, remove from the oven.

Next, to make the tahini sauce, combine all of the ingredients for the sauce in a small bowl and use a fork to stir until smooth. Place in refrigerator until you’re ready to serve. The sauce will thicken a bit.

To serve your tofu wraps, fill one of your lettuce leaves with a large spoonful of the tofu. Drizzle with the tahini sauce that you placed in the refrigerator. Top it all off with a couple thin slices of carrot, a couple of thin slices of red bell pepper, and 1-2 chives. Lastly, sprinkle with the sesame seeds.

I hope your family loves this vegan tofu wraps as much as mine! <3

Find more recipes here. You can also find more vegetarian and vegan recipes here.

The post Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe appeared first on Always Eat Good.

Video Overview

What You’ll Need for this gluten free vegan breakfast recipe:

• 4 Large Russet Potatoes, scrubbed and cut into cubes.
• 6 Tablespoons of vegetable broth, divided.
• 1 onion or onion seasoning.
• 1 green bell pepper, diced.
• 4 teaspoons of gluten free soy sauce.
• ¼ teaspoon of black pepper.
• 6 cherry tomatoes, cut into quarters.
• 2 green onions, thinly sliced.
• 3 eggs, scrambled.
• Your favorite chunky salsa for taste.

Directions:

• Cut the potatoes into ½ inch cubes and steam them until just tender when pierced with a fork, about 10-15 min. Remove from steamer and set aside.
• Heat 3 tablespoons of your veggie broth in a large nonstick skillet over medium-high heat, and add the onion and green pepper. Cook, stirring often.
• Add the diced potatoes, 3 tablespoons of the veggie broth, gluten free soy sauce, and black pepper. Cook, turning gently with a spatula, until the potatoes are golden brown.
• Scramble eggs separately.
• Add the cherry tomatoes and eggs to skillet and mix together and continue to cook for about 5 min.
• Serve and add salsa as desired.

We hope you love this gluten free vegan breakfast recipe as much as we do! This home-fry hash is a great recipe to share with family and friends. If you try it, make sure to share it with us on social media or comment below! You can find more of our recipes here! We also found some tasty gluten free and vegan recipes here!

The post Gluten Free Vegan Breakfast Recipe: Home-Fry Hash appeared first on Always Eat Good.