Go for Vegan Soy-Free Recipes

 

After ingesting unfermented or fermented soybeans, some display mild manifestations of intolerance. These are often manageable. Others have immediate indications of serious allergies after consuming either type. Anaphylaxis can happen and it is dangerous.

See if there is soy in there.

Ingredients

• 4 teaspoons of balsamic vinegar
• 4 tablespoons of vegan beef bouillon
• 1/4 teaspoon of ground ginger
• 2 teaspoons of dark molasses
• 1/2 tsp of garlic powder
• 1 pinch of white pepper
• 1 and 1/2 cups water

1. Set the heat temperature of the saucepan to medium.
2. Stir together all the ingredients mentioned.
3. Boil everything but be gentle and don’t stop. Wait until there is only 1 cup of liquid left in the saucepan.

Components

• 3 tablespoons vegan beef bouillon granules
• 1 tablespoon of dark molasses
• 1 and 1/2 cups of boiling water
• 2 tablespoons of sesame oil
• A dash of pepper
• 1/4 cup with 1 teaspoon cider vinegar

1. Dissolve the vegan bouillon granules in a bowl with boiling water.
2. Mix all the ingredients and stir them to get the right texture.
3. Stop once you have the right consistency and pour the sauce into a container.
4. Refrigerate for storage. Shake well before consumption.

Check the label for soy content.

• Coconut Aminos: By fermenting ripened coconut palm sap and sea salt, coconut aminos is produced. It is a sauce or condiment that is savory, gluten-free, vegan, and free of soy which may cause allergies and gluten-induced auto-immune reactions. It’s a replacement for soy sauce but has a sweet aftertaste. It is an ingredient in many vegan soy-free recipes. Coconut Secret and Big Tree Farms are two popular brands.
• Vegetarian Oyster Sauce: The main ingredients of this product are shiitake mushrooms. Although some of these come with soy sauce, others don’t. You only need to check the labels of each and then see which ones are free of soy. This oyster sauce version is still reliable. It can make stir-fried food, meat marinades, and even dipping sauces taste good.

Go for coconut aminos

• 1 tablespoon of olive oil
• 1 teaspoon of turmeric
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 cup of water
• 1 cup of chickpea flour
• 3 spring onions
• optional chili flakes, bell peppers, and chickpeas

1. Blend the pepper, turmeric, salt, water, flour, and optional chili flakes. Use a blender or food processor for this one. Leave the mixture to settle so that it will be somewhat liquid before cooking. Ensure that the area where you’ll cook has enough ventilation.
2. Heat the oil on the pan that you’re going to use for frying.
3. Dice the veggies into small pieces. Add them to the pan with the rest of the ingredients.
4. When the pan is already hot, use a ladle to pour in the mixture with the veggies to make the pancake.
5. It may take about 3 minutes or so for the pancake to become firm. Cook one pancake at a time is best. But you can do more if you can manage and your cooking pan is big enough.
6. Make sure that you flip the pancakes to get both sides cooked. It would also take you about the same time or 3 minutes to get it cooked.
7. When you already have the right firmness, texture, and smell, transfer what you cooked to a plate. Put it somewhere warm before serving or while you cook some more.
8. Add more oil to the pan if you are going to fry more pancakes.
9. Enjoy your pancakes with your desired toppings.

• sesame oil for cooking
• water
• 8 washed and dried organic cremini mushrooms
• 1 washed organic broccoli head
• 2 washed medium carrots
• 1 washed organic sweet red pepper
• 2 washed organic celery stalks
• 1 peeled red onion
• 1/2 large green cabbage
• 3 cups brown basmati rice

• 2 tablespoons of water
• 1 teaspoon of organic cornstarch
• 2 teaspoons of soy-free Worcestershire (vegan)
• 1/4 cup of white wine
• a pinch of black pepper
• 1/3 cup or more of coconut aminos
• 2 teaspoons of sesame oil

1. Cook the rice by boiling it in a pot with water. Check the label of the rice to see the specific amount of water needed to have quality cooked rice. It would take about 20 to 25 minutes to finish cooking. Start working on the veggies while this is happening.
2. Heat the oil in a large pan by putting it on medium heat. Cut the onion into small pieces, place the bits in the pan, and stir it for a few minutes to cook.
3. Slice the vegetables while the onion is cooking and then add them to the pot. Continue stirring after you add each vegetable. Start with the carrots and celery then proceed with the thin slices of cabbage. Add the mushrooms next and then the thin slices of sweet pepper.
4. Add some oil to avoid drying up your mix and finish with the broccoli floret and stalk slices. Cover the pan with a lid and let it stay for 4 to 5 minutes. Yet you need to check and stir from time to time.
5. Make the sauce ready by combining all the ingredients for it. Add the mix to what you’re cooking and cook for 2 to 3 extra minutes.
6. It’s done and you can enjoy having a plateful of stir-fried veggies with rice.

• Try to feel your gut and digestion after immediate consumption. See how your body reacts to meals, minutes, or even hours after eating.
• Be mindful of the ingredients of the vegan soy-free recipes you would try out. Take note of the cooking methods too. You might be sensitive to some veggies. Certain food preparation styles may be better for your diet.
• It’s not all about getting protein. There are also carbs and fats in vegetables. Learn how many grams or milligrams of macros and micronutrients are present in what you eat..