You know the feeling…It’s 12:33pm on a weekday and all that awaits you for lunch is a bag of carrot sticks and yesterday’s hummus. If you’re looking to put the zing back in to your weekday lunches but you are struggling to find the time, we’ve got you covered.
These delicious vegan dishes are sure to make lunchtime your highlight of the day and, what’s more, they’re also suitable for those who have a gluten intolerance.
Better still, so long as you know one end of a potato peeler from the other, each of these recipes can be whipped up in 15 minutes or less!
You’ll need: 1 tin of chickpeas, 2 chopped stalks of celery, 3 onions, 75g dill pickle, 1 pepper, 3 tablespoons of vegan mayonnaise, 1 crushed clove of garlic, 1 teaspoon of English mustard, a splash of lemon juice, salt and black pepper to taste.
Method: Mash the chickpeas in a large bowl then stir in the celery, sliced onions, pickle, pepper, mayo and garlic. Stir in the mustard and dill and then season with lemon juice, salt and pepper. Serve with toasted gluten-free bread, in a wrap or on a bed of lettuce.
Zucchini Noodles & Pistachio Pesto
You’ll need: 6 courgettes cut into spirals, 1 clove of crushed garlic, 100g pistachios, 2 tablespoons of lemon juice, 1 grated lemon, 100ml olive oil, fresh parsley, salt.
Method: Run the courgettes through a spiralizer then place them in a large bowl. In a separate bowl combine the garlic, pistachios, lemon juice and zest, salt and parsley and mix well in a food processor. Gradually add the olive oil as you continue to mix. Combine the courgettes and pistachio pesto before serving.
Jumbo Vegan Pancake
You’ll need: 1 onion, 1 red pepper, 125g chickpea flour (also called gram or besan flour), 1/4 teaspoon of baking powder, 1 pinch of red pepper flakes, 150ml water, salsa, avocado.
Method: Finely chop the vegetables, before preheating a 10 inch skillet on medium heat. Whisk together the flour, baking powder and seasonings in a small bowl then whisk in the water, creating bubbles in the batter.
Stir in the vegetables, coat the skillet in olive oil and then pour on the batter. Cook for 5-6 minutes on each side then serve with the salsa and avocado on top.
Nachos & Tangy Guacamole
You’ll need: 1 avocado, 1/2 red onion, 2 small tomatoes, 1/2 lemon (juiced), 1 clove of garlic, 1 chilli, a sprinkle of coriander, 3 big gluten-free tortillas, a pinch of cayenne pepper, salt and pepper.
Method: Mash up the avocado in a bowl; combine with finely chopped onion, chilli and tomatoes. Crush and add the garlic, along with the seasonings. Mix this well, then prepare the tortillas. Layer them on top of each other and cut into triangle quarters, sprinkle on some salt and cayenne pepper and then bake for 5 minutes. Voila!
White Bean Salad
You’ll need: 1 tin of cannellini beans, 1 red onion, 4 sun-dried tomatoes in oil, 1 red pepper, 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 handful of parsley, salt and pepper.
Method: Wash and drain the beans, finely chop the onion and pepper. Slice the dried tomatoes into strips then throw all of this into a big bowl with the parsley, olive oil, lemon juice and seasonings. Serve with toasted gluten-free bread.
What is gluten intolerance?
Those who have a food intolerance† experience an inflammatory response to the proteins found in a particular food.
Gluten intolerance symptoms can range from digestive problems like bloating and IBS, to migraines, fatigue and even psychological issues such as anxiety and depression. The signs of a gluten intolerance are not to be confused with that of a gluten allergy, which are much more severe in nature.
Here at YorkTest, we do not offer a specific gluten intolerance test but instead analyse your IgG antibody reactions to up to 208 foods and drinks, including gluten.
If you have decided to go vegan for health reasons, or you find that red or white meat could be giving you classic food intolerance symptoms, such as bloating and tiredness, we also test for a variety of meats including chicken, beef, turkey, pork, duck and lamb.