Vegan Gluten Free Easter Dinner Inspiration

So I've heard alot of vegans say during the holidays what are some good dishes to serve for vegans and meat eaters alike that everyone will love. Well this meal is sure to please vegans and meat eaters alike, it's been tested and it has passed.Check out my Vegan Easter Inspiration #1  recipes below:

Gluten Free Cauliflower Chicken

 (I had meat eaters raving over this cauliflower chicken and it's just cauliflower!)

Remember when and how you cooked fried chicken, same game here except you're using cauliflower. Put all of your seasoning tricks for meat into this dish that is what is going to make it come alive and attract meat eaters. Also garbanzo bean flour is not only gluten-free but very flavorful it's the star here, but you can use all purpose flour as well!!!!

Ingredients

1 cup garbanzo bean flour (a.k.a chickpea flour)

½ teaspoon salt

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon poultry seasoning (salt-free)

1 tablespoon nutritional yeast

¼ cup unsweetened plantbased  milk or other non-dairy milk (coconut creamer is great)

1/2 tsp of curry powder (optional)

1 tablespoon Dijon mustard (optional)
1/2 tsp oregano (to sprinkle on afterwards)

5 cups light olive oil, or other frying oil

1 large head of cauliflower, cut into large florets

Cooking Instructions

In a medium-sized mixing bowl combine the flour, arrowroot powder, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, poultry seasoning, and nutritional yeast.

In another bowl combine  milk, and Dijon mustard and whisk until creamy.

Heat the frying oil in a large dutch oven or fryer. It should be around 350°. Or you can bake them in the oven for a healthier version.

Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the hot sauce mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.

Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden. Or you can bake in the oven.

Transfer fried cauliflower to a large plate covered with two sheets of paper towel to absorb excess oil. As extra flavor you can sprinkle a little more salt free seasoning,on the cauliflower while it's hot to enhance the flavor! I usually hold my salt until the end and then lightly sprinkle it on right after I take it out of the fryer.

Continue to cook the remaining cauliflower.

Serve hot preferly with bbq dipping sauce on the side brings out the flavor even more.

Gluten Free (Nut Free) Vegan Mac n' Cheese

I found that for this vegan mac and cheese lentil pasta works best but you can use any healthy pasta that you like. Also if you don't mind using nuts I will link a great vegan macoroni recipe made with cashews!

Ingredients

8 oz Pasta of Choice* (I used Lentil  Pasta)

For the Cheese Sauce:

1 cup Russet Potato, peeled and diced into 1" cubes (about 1 medium)

1/2 cup Carrots, chopped into 1/2" pieces (about 1 medium)

3 tbsp Nutritional Yeast

1/2 cup Unsweetened Plant-Based Milk (Almond, Cashew, or Hemp recommended)

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

1/2 tsp Salt, plus more to taste

black pepper to taste

a dash of mustard

a dash of cayenne pepper

For the Optional  Crumb Topping:

1/3 cup hemp seeds

1-2 tbsp Nutritional Yeast

Pinch of Salt

Cooking Instructions

Bring a medium pot of water to a boil while you peel and chop your potatoes and carrots. Place the chopped veggies into the boiling water and cook for 8-10 minutes, or until the carrots are easily pierced with a fork.

While the potatoes and carrots are cooking, prepare your crumb topping. Combine all of the ingredients in a food processor and pulse until well-combined, then set aside in a small bowl.

Drain your potatoes and carrots, then set aside. Briefly rinse out the pot, then re-fill with water and bring to a boil again.

Add in your pasta of choice and cook according to package instructions. As you will be cooking the pasta again in the oven, I would recommend cooking it for the minimum amount of time, so it is al dente.

Preheat your oven to 375F, then prepare your sauce. Combine the steamed potatoes and carrots with the rest of the remaining ingredients in a food processor or high-speed blender and blend for 1-2 minutes, until it is a thick velvety texture and no chunks remain. Add extra salt to taste, if desired.

Drain your pasta, but do not rinse it. Return it to the pot and pour the cheese sauce over it, stirring to combine it well.

Spread the pasta-cheese mixture evenly into either an 8x8" or pie pan, then cover with a generous sprinkle of the crumb mixture.

Bake at 375F for 8-10 minutes, then broil on HI for 2-5 minutes, until the top is golden brown and crispy. Be sure to watch carefully so it doesn't burn!

Carefully remove from the oven and serve immediately, topping with more crumb topping as desired.

Vegan Cashew Mac and Cheese Recipe Option)

 https://www.thekitchn.com/how-to-make-the-ultimate-vegan-mac-and-cheese-251219

Veggies

I had steamed broccoli along with this but you can also steam broccoli and carrots are even bake sweet potatoes with cinnamon and honey as a side as well this is a crowd pleaser.

So go forth and conquer the kitchen my fellow veggie eaters, because veggies rule!