Recipe & Photos by Megan Stulberg
I created this cheeseburger casserole low key by accident, shhh. I was invited to a vegan potluck hosted by a friend and when I was asked what to bring, they said “burgers or something”. Being the plant-based Celiac disaster that I am, there was NO way I was going to get like, 30 gluten-free buns. So I found an alternative with a similar taste that’d be easier to divide amongst guests.
- 2 standard-sized boxes/approx 2 cups uncooked gluten-free pasta of your choice (I used rotini)
- 2 bags Beyond Meat beefy crumble
- 1 bag Daiya Cheddar style shreds
- 2 tomatoes, coarsely diced
- 2 cups raw kale
- 1/4 cup dill pickles, finely diced
- 1/4 cup dijon mustard
- 2 tbsp EVOO
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat oven to 375F and set a large pot of water to boil on stovetop.
- Cook pasta in boiling water until done al dente style (pasta should be a bit harder than usual, since it will be cooking more in the oven soon). Rinse with cold water and drain well.
- In large skillet, heat 1 tbsp EVOO over medium heat. Add the beefy crumble, then add the garlic, salt and pepper. Saute until cooked through and dark brown in color. Add kale and tomatoes, and cook for an additional 30 seconds. Stir in mustard, then remove from heat.
- Toss beefy crumble mixture with pasta in large bowl. Mix in handful of cheddar style shreds and diced pickles. I also added some extra mustard here for a more cheeseburgery flavor, but it’s up to you.
- Use 1 tbsp EVOO to coat bottom and sides of standard baking/casserole dish (roughly 9×13 inches) to prevent sticking. Spread pasta into prepared dish and top with the remaining cheddar style shreds.
- Cook in oven about 15 minutes or until cheddar shreds have melted.
- Sprinkle the rest of the diced pickles on top, and you’re ready to serve!
Serve hot. Makes approximately 6 meal sized servings or 12 side dish servings.
Post by Megan Stulberg
Another dish I whipped up for American Thanksgiving last week! These were a big crowdpleaser — and by that, I mean everybody ooh’d and ahh’d over them but I ended up eating most of the batch myself. Can you blame me, though? These cups are so good, both as a side dish or an appetizer. These baked mac and cheese cups are gluten-free and vegan, FYI.
And oh look, we made another video! Watch below and then subscribe for more on YouTube.
- 1 box standard gluten-free macaroni
- 1/2 bag cheddar style shreds (I used Daiya)
- 1 cup almond milk, roughly
- 1/2 cup nutritional yeast
- 1/4 cup brown rice flour
- 1 tbsp corn meal
- 1 tbsp coconut oil
- 1 tsp sea salt
- 1 tsp thyme
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- Bring large pot of water to a boil.
- Dump that box of pasta on in. Cook accordingly, then drain.
- While pasta is cooking, make the sauce. Put almond milk in smaller pot and heat on medium. Add cheddar style shreds, stirring regularly until pieces melt. Add nutritional yeast, sea salt, thyme, red pepper and garlic powder. Once thoroughly combined and slightly bubbling, remove from heat.
- Drain pasta, then slowly add sauce to larger pot. You’ll probably have some leftover sauce, but add a bit extra as you’ll want extra moisture for baking.
- Add flour and cornmeal to pot, then mix to coat pasta evenly with sauce.
- Prevent oven to 350F.
- Coat muffin tray in coconut oil. Scoop mac and cheese by the spoonful into each cup.
- Sprinkle additional cornmeal for crunch, nutritional yeast and thyme on top.
- Bake in oven for 30 minutes or until slightly browned on top. Ensure that all liquid has evaporated when you remove them from the oven — this is crucial or else the cups won’t stay together.
- Remove from oven and let cool.
Serve warm, with dip or sauce of your choice. Makes 12 cups.
Recipe by Megan Stulberg
I found myself craving Brussel sprouts in the produce section of a grocery store a couple of weeks ago, despite never trying them before. I mentioned this to my mum a few hours later, and she reminded me that my grandfather had passed away that day exactly two years ago. Apparently they were his absolute favourite food, which I didn’t know about. I’m sure it was coincidence, but like…how eerie, right?
- 2 cups Brussels sprouts, washed
- 1 standard block extra firm tofu
- 4 cloves garlic, finely diced
- 1/4 cup gluten-free soy sauce
- 1/4 cold-pressed EVOO
- 1/4 cup vegan “butter” spread (I used Earth Balance)
- 2 tbsp nutritional yeast
- 2 tbsp dried thyme
- 2 tbsp red chilli flakes
- Sea salt and black pepper, to taste
- Preheat oven to 400F.
- Chop stems off of Brussels sprouts and slice all widthwise.
- Toss Brussels sprouts in large bowl with vegan “butter”, sea salt and black pepper.
- Place on baking sheet covered with aluminium foil. Cook in centre oven rack and let roast for approximately 35 minutes. Flip every 5 minutes to prevent burning. Brussels sprouts will be light brown when done.
- While Brussels sprouts are cooking, press tofu block between pieces of paper towel with something heavy on top (book, cutting board, etc) until drained.
- Chop tofu into bite-sized chunks.
- Add EVOO to hot pan. Add tofu in a single layer and let cook until tofu begins to brown. Sprinkle soy sauce, garlic, nutritional yeast, thyme, chilli flakes, sea salt and black pepper on top. Flip tofu, and toss to coat with additional seasoning. Continue cooking until tofu is browned. Remove from heat and set aside.
- Combine tofu and sprouts. Serve immediately.
Makes 2 servings.
By Megan Stulberg and Alexandra Courts
These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ.
For the crust:
- 2 cups unsweetened shredded coconut
- 1/2 cup gluten-free graham cracker crumbs
- 1/2 cup raw pecans
- 1/4 cup melted Earth Balance soy-free “butter”
For the filling:
- 2 bananas, ripe
- 1 can regular coconut milk, chilled
- 1/2 cup unsweetened shredded coconut
- 1/3 cup corn starch
- 1/4 cup 100% maple syrup
- 2 tbsp vanilla extract
- 2 tbsp raw cacao nibs
- 1 tsp salt
- Preheat oven to 350 degrees.
- On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour.
- In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
- Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.
- Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes.
- Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces.
- Leave in fridge for an additional hour.
Serve chilled and garnish with seasonal fruit. Makes 12 small tarts.