Gluten Free Meals - Dinner, Lunch

Homemade Tempeh With Portabello Mushroom Stew Over Quinoa

Here are some gluten free meal suggestions - dinners and lunches for you to try.

Gluten Free Dinner Recipe - Vegetarian

Here's a meal I made last night for dinner. I was running late, it was 6.30 when I realized I needed to make a quick dinner so that I could make it to my yoga class at 8.30 pm.

I have this huge vegetarian recipe book that I turn to sometimes. So I looked through for a quick recipe.

If you're like me, you probably find the professional type recipes with exotic names in spiffy books crafted by gourmet cooks too over-complicated.

I like to simplify them.

So here's a recipe I simplified and made for our dinner last night. My sweetheart loved it, so I think I did a good job.

I will call it:

Gluten Free Tempeh with Portobello mushroom Stew served with Quinoa

Here's what you will need:

• 2 tablespoons Olive oil

• 8 ounces gluten free tempeh, cut into 1/2 inch cubes

• 1/4 cup dry white wine ( I used gluten free beer instead and it worked awesomely)

• 2 tablespoons gluten free soy sauce (I used Tamari sauce)

• 2 cups thinly sliced leeks (about 2 large)

• 2 cups cubed portabello mushrooms

• 1/4 cup celery leaves

• 3 cloves garlic, thinly sliced

• 2 table spoons fresh lemon juice (about 1 medium lemon)

• About 1 cup veggie broth or water

• 1 teaspoon all purpose spice (I use Stubb's bbq spice rub)

• 1/4 teaspoon red pepper

• 1/4 teaspoon parsley (prefer fresh if you have it)

• 1/4 teaspoon basil

• salt and ground black pepper to taste

Directions

Step 1:

Heat the olive oil in a sizable heavy pan on medium-high heat for about 2 minutes.

Add the tempeh and saute for about 10 minutes, stirring every couple minutes to ensure even cooking.

• [Meanwhile, prepare the quinoa - Directions here]

Play around with the heat setting, reducing to medium if the tempeh starts to stick onto the pan.

Add the wine and soy sauce; continue to saute for another 30 seconds or so, or until all the liquid has evaporated.

Remove the tempeh from the cooking pan and set aside.

Step 2:

Add the leeks, snow peas and mushrooms to the pan and saute for about 4 minutes. Add the celery leaves, garlic, spice rub, red pepper, parsley and basil - mix and stir.

Add veggie broth, salt and pepper and bring to boil. Stir, cover, reduce heat and simmer for 15 minutes.

Step 3:

Uncover the stew, stir and cook for another 2 minutes. Stir in the lemon juice, adjust salt and pepper to taste if need be.

Yields 4 servings, paired with quinoa

Variations: With this recipe, you can use a variety of mushrooms such as button, shiitake and cremini and just add them in there.

*This gives you about 25 grams of protein per serving*.

• See more gluten free meals and recipes here.

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