We were thrilled when our copy of Gluten-free Vegan Comfort Food by Susan O’Brien arrived! With well over 100 gluten free, vegan recipes for comfort foods, ranging from macaroni and cheese to chocolate cupcakes, we cannot wait to begin cooking our way through this book! Some of the recipes that we cannot wait to try include:
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- French Toast
- Pumpkin Waffles
- Pumpkin Bread
- Spinach Dip
- Peanut Butter-Chocolate Chip Fudge
- Grilled Cheese
- Sweet Potato Gratin
- Mock Egg Salad
- Vegetable Pot Pie
- Cashew Cheesecake
- Toffee Bars
- Strawberry Shortcake
For those who may have stumbled across this cookbook as newcomers to the vegan, gluten free world, O’Brien gives a great breakdown on foods to avoid for both vegans and gluten free eaters, as well as a list of key staples to keep stocked in your pantry to be able to cook delicious dishes.
We chose this recipe because it is the perfect beginning to satiate our lunchtime appetites. Mock Tuna Fish is full of delicious vegetables and hearty beans, sure to fill you up and give you plenty of fuel.
Mock Tuna Fish Fixin’s
Thank you! ❤️
*Receipts will come from ISIPP.
- 1 15oz can organic garbanzo beans
- 1 dill pickle, chopped fine
- 1/4 cup finely chopped red bell or sweet piquante pepper
- 1/4 cup finely chopped celery
- 2 tablespoons minced carrot
- 2 tablespoons vegan mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- Salt and fresh cracked pepper to taste
Rinse the beans, then place in a food processor and pulse for about 20 to 30 seconds, until mashed. Place in a bowl and add the rest of the ingredients. Stir to fully incorporate the ingredients and then season with salt and pepper.
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