zucchini boats stuffed with veggies and rice - core out the zucchini to make a boat shape - fill it with peppers, chopped zucchini and squash, mushrooms, tomatoes, onions, garlic mixed with rice - sprinkle with some cheese for the kids if you like
serve with grilled portobello mushrooms
mexican stirfry: sautee bell peppers - whatever color you like, onions (you can buy a frozen mix of peppers and onions if time is an issue) frozen or fresh corn chopped off the cobb, black beans together with garlic, pepper, a little cumin and a little chili powder and paprika, serve over spanish rice
not sure if they make a wheat free pasta shell - i'm not familiar with wheat substitutes, but if so, take some tvp and hydrate with veggie broth, add finely diced red and orange peppers, some marinara sauce, garlic and italian seasonings - stuff mixture into the shells and dollop with more sauce, top with cheese if you like and bake for about 30 minues at 350
teriyaki grilled tempeh: (recipe courtesy of
brownie points blog)
"In a sauce pan over medium high heat combine:
1 cup of mirin
1 cup of soy sauce
1/2 cup of sugar
1/2 cup of sake
1 inch of sliced fresh ginger
3 cloves of garlic sliced
Bring to a simmer and lay in your servings of tempeh. Simmer the tempeh in the teriyaki marinade for 5 minutes. Remove the tempeh to drain slightly and continue to boil the teriyaki sauce till reduced to one cup of liquid.
Slightly oil a grill pan and heat. Cook the tempeh till grilled nicely on each side.
Remove the tempeh and brush with the reduced sauce.
May be served ontop of salad with a sprinkling of green onions, toasted sesame seeds and juicy mandarin oranges, or as a burger like slab on a bun with a slice of tangy pineapple."
here is also a great site you can check out with lots and lots of gluten-free vegan recipes:
Gluten-Free Vegan Recipes