#soyfree

This stir-fry with tofu and no soy is full of flavor and good for you. Without any soy products, the creamy sunbutter sauce makes the dish taste rich. This vegan meal is tasty and filling, and it's perfect for a quick dinner during the week.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons oil, divided. 1 red bell pepper, sliced. 1 cup broccoli florets. 1 carrot, julienned. 3 cloves garlic, minced. 1-inch ginger, minced. 2 tablespoons sunflower seed butter. 2 tablespoons soy sauce substitute coconut aminos or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon water. 1 teaspoon sesame oil. Salt and pepper to taste. Crushed peanuts or sesame seeds for garnish optional.

Instructions: Warm up 1 tablespoon of oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the cubed tofu until it is golden brown on all sides. Take the tofu out of the pan and set it aside. The last tablespoon of oil should be added to the same pan. Put in the ginger and garlic, and cook for one to two minutes, until the smell is nice. Slice the bell pepper, broccoli florets, and carrot into thin strips. To make the vegetables tender-crisp, cook for 5 to 7 minutes. Mix the soy sauce substitute, maple syrup, water, rice vinegar, and sesame oil in a small bowl with a whisk. This will make the sauce. Then add the cooked tofu and pour the sauce over the vegetables in the pan. Mix everything together well so that it's all covered in sauce. Add two to three more minutes of cooking time until everything is hot. Add pepper and salt to taste. If you want, you can sprinkle crushed peanuts or sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Mongolian beef and vegetable stir-fry is gluten-free and tastes great! For a tasty and healthy meal, thin slices of beef are marinated in a savory-sweet sauce and then cooked with brightly colored vegetables.

Ingredients: 1 lb flank steak, thinly sliced. 1/4 cup gluten-free soy sauce or tamari. 3 cloves garlic, minced. 1 tsp fresh ginger, minced. 2 tbsp honey or maple syrup. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp arrowroot powder or cornstarch. 1 tbsp olive oil. 2 cups mixed vegetables such as bell peppers, broccoli, and snap peas, sliced. 2 green onions, chopped, for garnish. Cooked rice or cauliflower rice, for serving.

Instructions: Soy sauce, ginger, honey, rice vinegar, and sesame oil should all be mixed together in a bowl. Put the flank steak slices in the marinade and set it aside for 30 minutes. Put olive oil in a big skillet and heat it over medium-high heat. Take the steak out of the marinade and set the marinade aside. In the pan, brown the steak for two to three minutes on each side. Take the steak out of the pan and set it aside. In the same pan, cook the mixed vegetables for about 4 to 5 minutes, until they are tender but still have some crunch. Add 2 tablespoons of water to arrowroot powder or cornstarch in a small bowl. Add the vegetables to the skillet with the marinade that you saved and bring to a simmer. After adding the arrowroot mix, cook until the sauce gets thicker. Toss the cooked steak in the sauce after adding it back to the pan. This gluten-free Mongolian beef and vegetable dish goes well with rice or cauliflower rice. Before serving, sprinkle with chopped green onions.

Prep Time: 40 minutes

Cook Time: 15 minutes

A delicious and nourishing soup filled with tender chicken, creamy avocado, and zesty lime flavors. This gluten-free, dairy-free, soy-free, and keto-friendly soup is perfect for a cozy meal any time of the year.

Ingredients: 2 cups cooked chicken, shredded. 4 cups chicken broth. 2 avocados, diced. 1/2 cup diced onion. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 1/4 cup chopped fresh cilantro. 2 limes, juiced. Salt and pepper to taste.

Instructions: In a large pot, heat some oil over medium heat. Add diced onion and minced garlic, saut until softened. Pour in chicken broth and bring to a simmer. Add shredded chicken, diced jalapeno, and chopped cilantro. Simmer for about 10-15 minutes. Add diced avocado and lime juice, stir well. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan pumpkin pie that doesn't need to be baked is a tasty and healthy fall treat. It's vegan, gluten-free, and soy-free, so people who can't eat certain foods can eat it. Warming spices flavor the creamy pumpkin filling, which is sweetened with maple syrup. This makes a delicious treat that everyone will love.

Ingredients: 1 1/2 cups raw cashews, soaked overnight. 1 cup pumpkin puree. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 1 9-inch gluten-free, vegan pie crust.

Instructions: Put the soaked cashews, pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend the ingredients until the mixture is smooth. Spread the top of the pie crust with a knife after you pour the mixture into it. Put it in the fridge for at least four hours, or until it sets. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy a rich and creamy vegan ramen bowl full of tasty vegetables and gluten-free noodles. This easy and quick recipe is great for a filling meal during the week.

Ingredients: 4 cups vegetable broth. 2 cups water. 2 tbsp soy sauce. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 packs ramen noodles gluten-free if needed. 1 cup sliced mushrooms. 1 cup sliced carrots. 1 cup baby spinach. 1/2 cup sliced green onions. 1 tbsp sesame oil. Salt and pepper to taste. Optional toppings: tofu, nori, sesame seeds, sriracha.

Instructions: In a large pot, bring the vegetable broth, water, soy sauce, garlic, and ginger to a boil. Add the ramen noodles, mushrooms, and carrots. Cook for 4-5 minutes or until the noodles are tender. Stir in the spinach, green onions, and sesame oil. Cook for an additional 1-2 minutes until the spinach wilts. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as tofu, nori, sesame seeds, and sriracha.

Prep Time: 10 minutes

Cook Time: 10 minutes

This low-fat vegan eggplant parmesan is a delicious alternative to the traditional dish, perfect for those following a soy-free and gluten-free diet. It's crispy on the outside, tender on the inside, and bursting with flavor from the marinara sauce and Italian seasoning.

Ingredients: 1 large eggplant, sliced into rounds. 1 cup almond flour. 1 cup marinara sauce. 1/2 cup nutritional yeast. 1 tablespoon Italian seasoning. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place eggplant slices on a baking sheet lined with parchment paper. Season both sides of the eggplant slices with salt and pepper. In a shallow dish, mix almond flour, nutritional yeast, and Italian seasoning. Coat each eggplant slice with the almond flour mixture, pressing gently to adhere. Place coated eggplant slices back onto the baking sheet. Bake for 20-25 minutes, or until golden brown and crispy. Remove from oven and top each slice with marinara sauce. Return to the oven and bake for an additional 10 minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Instant Pot Paleo Teriyaki Chicken is a flavorful and easy-to-make dish that's perfect for a weeknight dinner. It's gluten-free, soy-free, and packed with delicious teriyaki flavor!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup coconut aminos. 1/4 cup honey. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon olive oil. 1 tablespoon arrowroot powder. 1 tablespoon water. Sesame seeds and green onions for garnish.

Instructions: Add honey, garlic, ginger, and coconut aminos to a small bowl. Use a whisk to mix the ingredients. Add olive oil and set your Instant Pot to saut mode. When it's hot, add the chicken breasts and cook them for two to three minutes on each side. Put the teriyaki sauce on top of the chicken. Put the Instant Pot on high pressure for 8 minutes by hand. Lock the lid and seal the valve. Wait 5 minutes for the pressure to drop naturally after the cooking time is up, then do a quick open. To make a slurry, mix arrowroot powder and water in a small bowl. Take the chicken out of the Instant Pot and set it aside. Put the Instant Pot back into saut mode and add the arrowroot slurry. Wait two to three minutes for the sauce to get thicker. Put the chicken back in the pot and cover it with the sauce that has thickened. Before serving, top with chopped green onions and sesame seeds. We hope you enjoy your Instant Pot Paleo Teriyaki Chicken!

Prep Time: 10 minutes

Cook Time: 15 minutes