The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

A Gluten Free-gan Lunch
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A Gluten Free-gan Lunch

Prep Time: 20-25 minutes

Cook Time: 45 minutes

Sometimes, when I don’t have a plan for lunch, I improvise. And that’s when I come up with the simplest, healthiest and tastiest meals. This one is full of veggies and best of all – it is gluten free!

Spring vegetables are just around the corner, but for now there are still some late fall and winter veggies to use.

So I got some great homegrown vegetables the other day and decided to make something for a fancy lunch. This is what I made (to feed two or three people):

Rutabaga, yellow carrot and potato puree:


  • 1 rutabaga
  • 1 large yellow carrot
  • 2 medium potatoes


Wash, peel and chop up the vegetables. Cook in salted water until soft, strain and puree with a bit of coconut oil. Add salt to taste.

Cauliflower with tomato sauce

  • ½ head cauliflower
  • 2-3 tablespoons coconut oil
  • 2 teaspoons corn starch
  • 1 tablespoon tomato paste
  • Herbs and spices
  • Water
  1. Cut the cauliflower into florets and cook half way through. Strain and set aside.
  2. In a saucepan heat some coconut oil and add 2 teaspoons of corn starch (non GMO and gluten-free), stir to combine.
  3. To that add a tablespoon of tomato paste.
  4. Remove from heat for a moment to add some spices – salt, turmeric, ground paprika, basil, and 1/3 cup of water.
  5. Set on medium heat and let simmer for a few minutes stirring constantly to break up any lumps.
  6. Adjust the thickness of the sauce (add water or cook a bit longer) and place the cauliflower florets into the saucepan, set on minimum heat and leave for a few minutes

Quinoa and green peas patties

  • 1 cup quinoa
  • 1 cup green peas
  • 3-4 tablespoons corn starch
  • 1 tablespoon coconut oil
  • Pinch of baking soda
  1. Cook the quinoa as instructed; I also added some herbs to the water (parsley and a bit of turmeric). Then place in a bowl and set aside.
  2. In a separate pot cook the peas (I used frozen, but fresh or canned would work just the same).
  3. Strain and then mash into the bowl of quinoa.
  4. Mix the two together and taste. Add salt to taste and begin adding the starch, one teaspoon at a time, you may not need all of it.
  5. The mixture for these patties should come together easily and hold its form, minimal sticking to your fingers.
  6. Fry those babies up on a bit of coconut oil until golden brown. This makes about eight 2-inch patties.

Add a cold salad on the side and enjoy!

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