What could I cook for some one who is vegan and is allergic to wheat?

Answer 1

spaghetti squash? now don't say yuck until you taste it. buy one and take it home, wash it pierce it with a knife a few times.put it in the oven to bake for one hour. after that ,take it out and cut it down the middle. pick out the seeds. pull out the "spaghetti". you will know what I'm talking about when you see it.( you can't tell its not real spaghetti, not by sight ,smell or taste)put on some sauce, make a salad, have some garlic bread (just not wheat bread)

Answer 2

Buy sphelt noodles or wheat free noodles of your choice from your local health food store.(I have a friend who`s children are allergic to wheat,and she says the sphelt pasta is very tasty)Now,I`m not sure if vegan means no dairy?If not you can make a baked ziti type casserole,without meat of coarse,and a meatless spaghetti sauce.Serve it with a spring mix salad with a great dressing.If the dairy thing is a no no,then cook some veggies in the pasta sauce,like eggplant,zucchini,and slice them up into bite size pieces,with garlic and onion.Let this all simmer on the stove with oregano,basil,salt,and pepper.It will be yummy.Also if you do the dairy thing make some garlic bread with mozzarella cheese on top.You could also throw a can of cannilini beans in the veggie sauce!good luck,and hope I was a help!

Answer 3

I don't eat wheat either. Just substitute the wheat for other things. For example, buy corn pasta instead of wheat, rye bread instead of normal bread, cereals without wheat such as porridge. Most recipes can be easily adapted to a wheat free diet by finding alternative ingredients.

Answer 4

Tempah-Vegetable Stir Fry w/ Curried Peanut Sauce

4 cups water
2 cups basmati rice
1 1/2 cups onion, cut into half moons
1 1/2 cups carrot, cut into 2-inch long matchsticks
1 1/2 cups celery, cut into 2-inch long matchsticks
1 1/2 cups red pepper, destemmed, deseeded, and cut into 2-inch long matchsticks
2 T. safflower oil, divided
2 cups broccoli, cut into small florets
2 - 8 oz. pkgs. multigrain tempeh, cut into 1/2-inch cubes
1 T. garlic, minced
1 T. ginger, minced
2 T. soy sauce
1 T. curry powder
1 t. chili powder
1 recipe Peanutty Miso Salad Dressing ***
1 cup peanuts, roughly chopped


In a large saucepan, place the water, and bring to a boil. Add the basmati rice, cover, reduce the heat to low, and simmer for 15 minutes or until all of the water is absorbed. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Meanwhile, in a large non-stick skillet or wok, stir-fry the onion, carrot, celery, and red pepper in 1 T. safflower oil, for 2 minutes over medium-high heat. Add the broccoli and stir-fry an additional 2 minutes. Transfer the vegetables from the skillet to a large bowl and set aside.

In the same non-stick skillet, stir-fry the tempeh in the remaining safflower oil for 5 minutes. Add the garlic and ginger and stir-fry an additional 2 minutes. Add the soy sauce, curry powder, and chili powder, and stir-fry an additional 1-2 minutes or until fragrant. Add the reserved vegetables and Peanutty Miso Salad Dressing and simmer for 5 minutes or until the vegetables are crisp-tender. Fluff the basmati rice with a fork. Serve the stir-fry mixture over the basmati rice and sprinkle with some of the chopped peanuts.

Serves 6-8

***(Curried Peanut Sauce)
2/3 cup water or vegetable stock
2/3 cup peanut butter
3 T. mellow miso
1/4 cup lime juice
2 T. soy sauce
2 T. toasted sesame oil
1 T. garlic, minced
1 T. ginger, minced
pinch of cayenne pepper


In a food processor, place the water, peanut butter, and miso, and blend for 30 seconds. Add the remaining ingredients and blend for 1 minute to form a smooth dressing. Use as a dressing for salads, vegetables, grains or pasta, or as a sauce or accompaniment to sandwiches or wraps. Transfer to an airtight container and store in the refrigerator for 5-7 days.

Yield: 1 1/2 cups

Answer 5

I suppose you have already planned on serving lots of vegetables and are wondering about a 'starch' like bread? There are starchy vegetables like potato, yam, plantain, and corn. There are wheat free pastas and things like Japanese buckwheat noodles. There are whole grains like rice or millet. Or just get some wheat free bread at a health store.

Answer 6

You could make a really spicy vegan black bean soup...make it kind of thick, serve it over mashed potatoes and with some tortilla chips for dipping.

Make a salad and you're all set!

Answer 7

Steamed Vegetable salad with dressing (include a handfull of nuts or chickpeas to make it a bit more interesting). Soup (pea, vegetable, tomato, pumpkin). Tacos - taco shells filled with bean sauce and garnished with lettuce, cubed tomato, and various other vegetables) or you can do the same thing with corn chips.

Answer 8

You have come to the RIGHT place : I have multiple allergies including Gluten. I find some great recipes on this site;
http://www.fatfreevegan.com/gluten-free/index.shtml

PS Spelt is Wheat free but not Gluten free.

Answer 9

Stir fry veggies over brown rice

Answer 10

Make a quish. It's delicious, is high in protein, and sure to please, for dinner or any meal! You can serve it with a salad, fruit or veggie and maybe vegetarian side soup.