There’s nothing like the bond that can be forged by sharing the same kind of food. All over the world, there is a desire to learn more about different kinds of cuisines since food is what unites us all. It’s a way of sharing our culture and learning more about other cultures. However, what if you are a vegan following a gluten-free diet? Should that restrict you from allowing yourself to partake in trying different foods out? Nope. You would be surprised to learn that there are many countries who naturally have gluten-free and vegan food; others can be customized without changing the flavours at all. From Korean Soft Tofu Stew to Swedish Vegan Meatballs; we have curated gluten-free and vegan dishes from all around the world.

Mediterranean Roasted Cauliflower with Harissa Tahini

Ingredient List:

For the Main Dish:

• 3 large soft Medjool dates, pitted and finely diced
• 1 large cauliflower, cut into florets
• ¼ cup fresh mint leaves, chopped (just the leaves)
• ½ cup raw pine nuts
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon salt
• ¼ cup fresh dill

For the Harissa Tahini Sauce:

• ¼ cup runny tahini
• 2 ½ teaspoons harissa paste
• ½ teaspoon fine salt
• ¼ cup hot filtered water
• ½ tablespoon maple syrup

Process:

1. In order to make the crispy oven-roasted cauliflower, chop the cauliflower head into small pieces and mix it with garlic powder, black pepper, and olive oil. Arrange the florets flat side down on a large baking sheet and roast for 30 minutes at 425°F, turning them over halfway through. Once roasted, sprinkle and mix with salt. Prepare the dates, herbs, pine nuts, and harissa tahini sauce while it cooks.
2. The pine nuts should be toasted. In a skillet, combine the pine nuts, salt, and olive oil. Cook over low heat for five to seven minutes, or until golden brown. Set aside.
3. Get the tahini and harissa sauce ready. Mix the tahini, boiling water, harissa paste, maple syrup, and salt in a small mixing bowl or measuring cup until creamy and easy to pour.
4. Ensure that the ingredients are dispersed equally. As it sets, the sauce will get thicker. If necessary, thin with additional water (1 tablespoon at a time). Set aside.
5. Next, set up the dish. After roasting, take the crispy cauliflower out of the oven and place it in a serving bowl. Use two spoons to gently stir after adding half of the harissa tahini sauce on top. Gently toss again after adding the toasted pine nuts, diced dates, and fresh herbs. If preferred, add the remaining sauce after tasting it; otherwise, keep it for another time. It goes well with falafel and most roasted vegetables.
6. Serve right away. The best way to enjoy this dish is fresh. Garnish with red pepper flakes, pomegranate seeds, or sesame seeds, or serve with lemon wedges for extra freshness.

Swedish-Style Vegan Meatballs

Ingredient List:

Vegan Meatball Ingredients:

• 1 cup dry brown lentils
• 1 ¾ cups cremini mushrooms, roughly chopped
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1 ½ teaspoons sea salt (plus more for the lentil water)
• 2 flax eggs (2 tablespoons ground flax + ¼ cup water)
• 2 slices gluten-free bread
• 4 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika

Gravy Ingredients:

• ½ cup coconut cream
• 2 tablespoons gluten-free tamari
• 2 tablespoons cashew butter
• Pinch of salt
• 1 tablespoon white wine vinegar
• 1 ½ cups vegetable broth
• Pinch of freshly ground black pepper

Process:

1. Preheat your oven to 400°F.
2. Place the lentils in a medium pot and cover with 2 inches of water. Add plenty of salt and heat till boiling. After lowering the heat, quickly cook the lentils for 15 minutes, or until they are al dente. Shake out any extra water after draining in a fine-mesh sieve.
3. In the meantime, add the flax eggs, paprika, 2 tablespoons olive oil, and 1 ½ teaspoons salt in a large mixing dish and whisk until well blended.
4. In a food processor bowl, add the bread and pulse until crumbs form. Add the crumbs to the mixing bowl with the flax egg mixture.
5. There should be around 1 ½ cups of gluten-free, lightweight bread crumbs.
6. Two tablespoons of olive oil should be heated over medium-high heat in a medium skillet or saucepan. Stir in the shallots and mushrooms. Sauté the vegetables for approximately five minutes, or until they are soft and starting to become golden. After adding the garlic, turn off the heat.
7. Transfer the mixture to the food processor. Process the mushrooms until they are chopped small. After taking out three tablespoons of the mushroom mixture, put it back in the pan.
8. Place the cooked lentils and the remaining mushrooms in the bowl of the food processor. Until a gritty paste develops, pulse. Move to a bowl, add the breadcrumbs, and combine to mix them well.
9. Form the lentil mixture into 1-inch balls using clean, oiled hands. You can also portion it with a cookie scoop, about 2 teaspoons per ball. To ensure that the balls are packed tightly, you will need to roll and squeeze them.
10. Place the balls half an inch apart on two baking trays coated with paper. There should be roughly sixteen meatballs. Bake until beautifully browned, for about 25 minutes.
11. Return the mushroom pan to medium-high heat and prepare the sauce while the meatballs bake. Once sizzling, scrape out any brown bits that may have accumulated on the pan's bottom and add the white wine vinegar and ½ cup vegetable broth.
12. When half of the white wine vinegar and broth has evaporated, add the remaining 1 cup of vegetable broth, cashew butter, coconut cream, and gluten-free tamari. Whisk to mix.
13. The gravy should be thick enough to cover the back of a spoon after 10 minutes of gentle simmering over medium-low heat, and stirring constantly.
14. Finally, season according to taste. Toss the meatballs with the gravy when they're done baking, then serve right away!

Korean Soondubu Jjigae (Vegan Soft Tofu Stew)

Ingredients:

• 16 ounces silken tofu (approximately 1 lb)
• 1 piece dried kelp
• 3 cloves garlic, minced
• 6 stalks scallions, diced with greens and whites separated
• ¼ small Korean radish or daikon radish, quartered (optional)
• 1 cup vegan kimchi
• 5 dried shiitake mushrooms
• 3 cups water
• 1 tablespoon cooking oil
• 4 oz vegan pork belly, diced (optional)
• 1 tablespoon gochugaru (can substitute with jalapeno or gochujang)
• 1 tablespoon vegan fish sauce or light soy sauce, plus more to taste
• 8 ounces enoki mushrooms (optional)

Process:

1. Fill a stockpot with water, shiitake mushrooms, and kelp. For fifteen minutes, keep the heat on low, just barely simmering.
2. In the meantime, pour oil to a skillet over high heat and cook the vegan pork belly until it turns golden. Add the white sections of the scallions and garlic, and continue to sauté for another minute.
3. Continue cooking for a few more minutes after adding the gochugaru, kimchi, and radish.
4. After taking the kelp out of the simmering water, increase the heat to medium. Pour the skillet's contents into the stockpot.
5. Add vegan fish sauce (or soy sauce) and enoki mushrooms (if using). Boil slowly for 20 minutes with a lid on.
6. Add the silken tofu 20 minutes later. Use a spatula to break it up gently. After turning off the heat, cover once more for five minutes.
7. Taste and adjust the salt level. Add scallions on top. Serve hot!