Meatless Wednesday Gluten Free Sloppy Joes

I have to say with this recipe I was entirely not sure it was going to work and was fully prepared to be ordering a pizza instead. Much to my surprise it was really really good even my non-tofu eating husband thought it was amazing!

Gluten Free Meatless Sloppy Joes

1 pkg extra firm tofu (I used sunrise 350g pkg), crumbled
1/2 a large onion, finely chopped
1 whole bell pepper, finely chopped
2 cloves garlic, pressed
1 can aylmer chili accents diced tomatoes (if not available use 1 54oml can diced tomatoes and add 1/2 teaspoon chili powder)
2 celery stalks, finely chopped
1 4 ounce can tomato paste
1 tbs vinegar
1 tbs cane sugar
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp coriander
1/4 tsp xantham gum
6 Gluten free hamburger buns

Directions

1. In a large skillet, saute pepper, onions, celery, and garlic until the onions are translucent.
2. Then add your tofu crumble and tomato paste, vinegar, sugar, salt, cumin, oregano, coriander, and xantham gum. Heat to a boil and then reduce heat and simmer for 10mins.
3. Meanwhile toast hamburger buns, if desired.
4. Spoon mixture onto the bottom halves of the buns add the tops and Enjoy!

A yummy family meal that is quick and easy!
Sloppy Joes

Meatless Wednesday

So sorry for the delay in posting, it's been one of those days blizzard, kids not napping and well complete chaos! Anyways without further delay here is today's recipe is a variation on my famous vegetarian lasagna I had to change things because my old recipe had veggie ground round in which unfortunately contains gluten!

Amanda's Amazing Gluten Free Lasagna

Ingredients

First layer
1/2 block extra firm tofu, chopped and then crumbled to resemble veggie ground
1/2 large onion, finely chopped (which I forgot tonight and it was wonderful without)
3 celery sticks, chopped
2 parsnips, peeled and chopped ( if you kids don't like them just chop them smaller)
3 carrots, peeled and chopped
1 medium zucchini, chopped
1 red pepper, chopped
1 green pepper, chopped
1 28oz can of diced no added salt tomatoes
2 1/2 cups sliced fresh mushrooms
1 tbs Epicure Minced Garlic
1 pkg Rice lasagna noodles, cooked for 15-17 at a low boil then rinse under cold water and set
aside
Second layer
1 750g container of 2% cottage cheese
1 bag of baby spinach
Third and final layer
1 bag of Italian cheese blend, shredded

Directions

1. Layer the bottom of your pan 9 x 13 lasagna pan with your first layer of noodles
2. After chopping all your other ingredients for the first layer combine together in a large bowl and mix, then layer over first layer of noodles.
   
3. Then cover with another layer of noodles.
4. Next add the cottage cheese and spread evenly over the noodles and layer over top as much spinach as desired, I usually cover all the cottage cheese.
5. Add another layer of noodles, which will be your last layer of noodles.
6. Cover noodle layer with Italian cheese blend, put pan on a cookie sheet and bake in oven for 50-60 mins. When the cheese is golden brown remove from the oven and enjoy!

My husband and Son will eat this with garlic bread but I do not obviously but maybe some day I will venture into the realm of making my own bread.