vegetarian

Gluten Free BBQ Cauliflower Wings

March 14, 2018 by officially gluten free 1 Comment

Gluten Free BBQ Cauliflower Wings

These Gluten Free BBQ Cauliflower Wings have the perfect Crunch and Sticky Sweetness. My family likes them just as much as they like Chicken Wings. I love an affordable meal that I can sneak in there during the week and these Gluten Free BBQ Cauliflower Wings are a Fraction of the Price of Chicken wings. They’re perfect for if you do No-Meat Monday’s or are trying to eat Less Meat. I try to make Vegetarian meals at least a few times a week. It goes a long way on our grocery bills and we never miss the meat.

To make this easy recipe, you whip up a quick batter using rice flour and your choice of starch. I use Potato Starch but you can use Tapioca or Corn Starch instead if you’d prefer to. Coat the Cauliflower Pieces in the Batter. Place them onto a Baking Sheet and Roast for 20 minutes.

Toss the Roasted Cauliflower in the BBQ Sauce and Roast for another 5 – 10 minutes. We like it Served with a Side of Blue Cheese or Ranch Dressing and Veggie Sticks, usually Carrots and Celery or whatever I have in the Fridge.

Gluten Free BBQ Cauliflower Wings

Have you tried Cauliflower Wings yet? They’re even tastier then I expected them to be. They’ve replaced Chicken Wings at our house. I was making the Hot Sauce Version of this recipe a lot but my Son wouldn’t touch it because they were Too Hot. So I decided to Switch it up and use my favourite Gluten Free BBQ Sauce (Sweet Baby Rays) on them instead. My son loved it and My husband and I both preferred the BBQ sauce too. I’ve been making them this way ever since. They make a perfect appetizer or make a great side with rice and steamed vegetables.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free BBQ Cauliflower Wings

Ingredients

1 Head Cauliflower

1/2 Cup Rice Flour

1/4 Cup Potato Starch

1/2 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Cup Water

4 Tbsp Butter

1 Cup Gluten Free BBQ Sauce

Directions

1. Pre heat oven to 425 F.

2. Wash then chop the cauliflower into bite sized pieces.

3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they’re well coated.

4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.

5. Bake for 5 minutes, remove from the oven but don’t turn them. Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.

6. In a large bowl gently mix the roasted cauliflower with the bbq sauce until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Note: This Recipe can be made Vegan by switching out the Butter for Cooking Oil, Margarine or Coconut Oil.

If you liked this recipe for Gluten Free BBQ Cauliflower Wings you may also like these recipes for:

Low Carb Sour Cream and Chive Crackers

Keto Slow Cooker Broccoli Soup

Gluten Free Vanilla Pudding Cookies

Jalapeno Bacon Bombs

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Gluten Free BBQ Cauliflower Wings

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Vegetarian Appetizer

Serves: 1 batch

Ingredients

1 Head Cauliflower
½ Cup Rice Flour
¼ Cup Potato Starch
½ Tsp Garlic Powder
½ Tsp Salt
½ Cup Water
4 Tbsp Butter
1 Cup Gluten Free BBQ Sauce

Instructions

Pre heat oven to 425 F.
Wash then chop the cauliflower into bite sized pieces.
In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they're well coated.
Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.
Bake for 5 minutes, remove from the oven but don't turn them. Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.
In a large bowl mix the roasted cauliflower with the bbq sauce. Gently mix until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Vegetable Borscht

August 27, 2015 by officially gluten free 2 Comments

Vegetable Borscht

This Tasty Vegetable Borscht is a simple but delicious Beet based Broth Soup. With so many Beets ready in my garden I couldn’t resist making one of my all time favorites. It’s a wonderful Gluten Free and Vegetarian soup that’s so flavorful, you won’t even miss the meat. I make my Vegetable Borscht with extra veggies and little vinegar. Some people add tomato paste but I prefer the texture to be more broth like. If you like your soup to be a little thicker you can a can of tomato paste at the end. I boil the beets whole with the skin on because it makes them a lot easier to peel. You can skip that step if you prefer to peel them raw.

This Vegetable Borscht is often garnished with a spoonful of sour cream and a sprinkle on fresh dill on top.

Ingredients

8- 10 Beets

1 Onion

4 Red Potatoes

4 Carrots

1 Cup Chopped Green Beans

6 Cups Water

1/2 Cup Vinegar

1/4 Cup Chopped Fresh Dill

2 Tsp Salt

Directions

1. Boil the Beets whole with the skin on them for 5 minutes. Remove from the water then peel and dice them.

2. Add the diced beets to a large pot then cover with the 6 cups of water.

3. Peel and dice the potatoes and carrots, then add them to the pot.

4. Dice the onion and green beans and add them to the pot.

5. Add the salt, vinegar and chopped fresh dill.

6. Let simmer over medium low heat for at least 1 hour.

If you loved this Easy Gluten Free Recipe for Vegetable Borscht, you may also love these recipes for:

Gluten Free Broccoli Cheddar Soup

Gluten Free Cream of Vegetable Soup

Thai Coconut Curry Soup

Chicken Zoodle Soup

Grilled Chili Lime and Pineapple Shrimp

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Mango Salad Rolls

May 13, 2015 by officially gluten free 28 Comments

Mango Salad Rolls

These Gluten Free, Vegetarian, Mango Salad Rolls make a nice light appetizer and are the perfect recipe for a hot summer day. They’re Quick and Easy and there’s no cooking involved. They make a great party food that everyone will love, not just people who are gluten free or vegetarian. For different but equally as tasty Salad Roll, Try adding some cooked Shrimp and Splash of Lime Juice.

Ingredients

1 Carrot

1/2 of a Red Onion

1/2 of a Red Pepper

1/4 of a Head of Purple Cabbage

1/4 of a Head of Lettuce

1/2 of a Package of Sprouts

1 Mango

8-10 Rice Paper Wrappers

Directions

1. Peel, then thinly slice the carrot. Then wash and thinly slice the red onion, red pepper, cabbage, lettuce and mango.

2. Soak the rice paper wrappers in water 1 at a time, for 30 seconds to 1 minute, or until they are soft enough to work with.

3. Lay out the softened rice paper wrapper on a plate or the counter. Lay a small amount of each of the ingredients in the middle of the roll.

4. Tightly roll up from the bottom first, then fold the sides in. Tightly roll the rest of the way.

If you enjoyed these Mango Salad Rolls you may also like these recipes for:

Sausage and Sauerkraut Spring Rolls or

Gluten Free Samosas

which are both also made with Rice Paper Wrappers.

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Thai Peanut Salad

April 25, 2014 by officially gluten free 7 Comments

Thai Peanut Salad

This healthy Thai Peanut Salad is made with Cabbage, Carrot, Red Pepper, Red Onion, Zucchini and Slow Roasted Peanuts. It’s tossed in a delicious Spicy Thai Peanut Dressing. It’s Crunchy and Creamy with just the right amount of heat. Serve it with a fresh slice of lime.

Ingredients

1 Cup Red Cabbage (Thinly Sliced)

2 Cups Green Cabbage (Thinly Sliced)

1 Carrot

1/2 of a Red Pepper

1/2 of a Zucchini

1/4 of a Red Onion

1 Cup Peanuts

For the Dressing :

2 Tbsp Coconut Oil

1 Tsp Red Curry Paste

2 Tbsp Peanut Butter

1 Tbsp White Sugar

2 Tbsp White Vinegar

1 Tbsp Fish Sauce (optional)

1/4 Cup Water

Directions

1. Pre heat oven to 275 F.

2. Lay the peanuts flat onto a baking sheet and roast in the oven for 15-20 minutes. Remove from the oven and set aside to cool.

3. In a small sauce pan, over low heat, melt the coconut oil. Then add the red curry paste. Stir until well combined. Mix in the peanut butter, vinegar, fish sauce and sugar then let simmer for a minute. Slowly stir in the water and bring to a boil. Remove from heat a set to the side to cool.

4. Slice the Cabbage, carrot, red pepper, zucchini and red onion very thin. In a large salad bowl, toss with the roasted peanuts and the dressing.

If you liked this recipe for Thai Peanut Salad, then you may also like these recipes for Spicy Green Pea Coconut Curry Soup, Thai Coconut Curry Soup with Chicken, Cucumber Gravlax or Fish Tacos.

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Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

If you liked this recipe for Sweet and Sour Vegetarian Meatballs, Then you may also like these recipes

Easy Gluten Free Dinner Rolls

Cookie Crumble Apple Pie

Gluten Free Stuffing

Gluten Free Pumpkin Pie

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Sweet and Sour Vegetarian Meatballs

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce

Author: Lyndsay Baker

Recipe type: Vegetarian

Instructions

Soak dried beans in water in the fridge overnight.
Drain, then cook beans in boiling water for 30 minutes.
Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
Strain the beans and mash them into a paste.
Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
Using a small spoon make 1 inch balls and place onto a well oiled pan.
Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
In a pot bring water and vinegar to boil.
Add the brown sugar and ketchup, then corn starch and soy sauce.
Bring to boil once again over low heat.
Once the sauce has thickened, set to the side.
Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.