Due to some pretty significant health issues, my doctor recommended I essentially eat vegan. No dairy, no eggs, limited meat. I’ve been GF for years prior. I had that figured out.

I’m lost. Depressed. Yogurt was quite literally a main food group for me, as was kefir. I don’t know how to bake without eggs or dairy. Cooking vegetables is fine, but I normally use butter. Sprinkle a nice hard cheese over roasted brussel sprouts. I finally nailed making breakfast sandwiches a few days before this all started.

The point is, I’m in unfamiliar territory. I’m also intolerant to most beans (at this point, I’m okay with chickpeas and black beans), tomatoes, potatoes (though I do partake on occasion), sweet potatoes + yams, bell peppers, anything that has pepper in the name to be entirely honest, avocados, and fruits that aren’t apples, pears, plums, grapes, or berries.

I’ve been surviving off of kombucha and broccoli for the last few weeks. Literally any help at all would be appreciated.

Decided to challenge myself to find a Canadian made safe for me junk food-esqe meal. LNB(BC)-Chia and Millet Bread, Big Mountian (BC) Lion's mane and fava bean patty, butter lettuce (QC), Red onion from (ON), pickles, sauce, chez and pickles were bought long before I lost hope so I'm not counting them. If anyone has good Canadian dill pickle rec's or a solid dill canning recipe(water bath method) they feel like sharing, drop it here or DM me :)

I got a box of Pillsbury gf confetti mix! Give me your hacks (for box mixes) to make this the most moist vanilla tasting cake! Aquafaba or Just Egg? Applesauce? Yogurt or sour cream?

*not celiac but trying to get into more gf + v baking for health reasons

I was sick with some kind of bug. As soon as I felt better I tried to eat and it wasn’t the same. I felt like I had a fight with a friend and had to tip toe back. With all the different things I could hold onto food is like a hug. If I can’t eat how do I find happiness. Yes I like hiking and chatting up with new people or hairstyles that take time to create. But food has always been my bestie. I’m struggling, I’m gluten free dairy sensitive and egg sensitive. Eating is hard enough. Now I feel like I have to retrain myself since being sick and not being able to eat at all. Is there anyone else like this? Have a hard time coming back from a tummy bug.

Recently picked up this loaf of Carbonaut white bread at Whole Foods in the frozen section. It's actually pretty decent tasting. My biggest issue with it is even frozen it crumbles and it's hard to take apart (the individual slices are stuck together). It toasts well, but it's still pretty weak and I wouldn't trust it to hold up in a sandwich. At 40 calories per slice and only 1 net carb, I'd really like to be able to utilize this better. Does anyone have any tips for getting this more durable?

My friend just informed they haven't come across a vegan GF Japanese curry mix.

I would like to make a mix from scratch and not only cook it at a dinner we're having at the end of the month, but also gift them some mixture to take home.

From what I understand, the basic margarine can work for the butter. But is there an optimal GF flour mix for a roux? Since this shopping list will be for this individual dish, I don't need something I can use for all occasions.

There's spice stores in my city to make something like this: https://www.diasporaco.com/blogs/recipes/japanese-curry-brick?_pos=1&_sid=641f0f049&_ss=r

I saw S&B has a gf vegan Japanese curry product but I don't know where to buy it locally.

I'm improving my baking skills based on things I felt were impossible to find.

I've done pretty well with cookies but my next project will be tiramisu.

So many gf baked goods contain eggs so I'm wondering what desserts everyone "misses" or haven't found good replacements for.

My partner and I are not currently vegan but are interested in veganism and we have dietary restrictions that make it daunting. Apologies if this isn’t the right subreddit for this kind of question but any advice, resources, or nudge in the right direction would be appreciated.

I topped them with avocado, tomatoes, and sprouts; sauces were homemade applesauce, hummus, and the Forks Over Knives no cheese sauce. I loved the toppings so much that they’re kinda hiding the pancake but it was delicious.

Has anyone ever tried making a gluten-free seitan? Looking for recipes :)

If you don’t have anything to contribute, feel free to pass this post. Thanks!

EDIT: The topic of this thread was have you tried making a gluten free seitan? not "is it possible to make gluten free seitan?"

Now, just you would consider "vegan bacon" to not be real bacon, "gluten free seitan" is not seitan (because it lacks a vital ingredient - gluten) and more like a roast. If you are a gf vegan who wants to mix things up from plain old tofu and beans, here are some recipes people shared that look promising!

1. "V-Meat"

https://thevword.net/2013/12/its-here-introducing-v-meat-the-v-words-gluten-free-answer-to-seitan.html

2. Seitan Roast (uses psyllium husk to help replicate texture of wheat flour) - https://avirtualvegan.com/gluten-free-seitan-roast/ & https://youtu.be/3gVSG31J9_M?si=2z9aSntBVUXaAcgz

3. Yoba Roll (cha lua chay) - https://vegetarianandhealth.blogspot.com/2010/04/yoba-roll-cha-lua-chay.html?m=1

Homemade vegetable soup and lentil loaf with Jovial vegan mac and cheez

I want to make other freezable stuff besides whipped cream. Because it says on the box that it needs to be used within five days after opening. it also says you can’t freeze it.

So I wanna make something like a baked good or a pie with it, and the finished product can be frozen.

Please inundate me with your ideas !!