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Marissa Livoti

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Tag Archives: Black Beans

Eating Gluten-Free Vegan at Moe’s in Bloomsburg, PA

On our road trip to Cleveland, Ohio, we made a quick and satisfying stop in Bloomsburg, Pennsylvania, at Moe’s Southwest Grill. It can be tough to find gluten-free vegan food while traveling, but Moe’s really came through. Watch my short video below to see exactly what I ordered and why I think this is a solid option for road trippers with dietary needs like mine!

Finding Healthy Food on the Road
Traveling with dietary restrictions isn’t always easy—especially when you’re trying to stay healthy and fueled for an athletic event. I was on my way to Cleveland to race in a half marathon, and I knew I needed a nutrient-rich meal that wouldn’t upset my stomach. Fast food is often a no-go for those of us avoiding gluten and animal products, so finding a place like Moe’s that offers customizable meals was a huge win. Stay tuned for upcoming blog posts where I share more vegan-friendly stops we discovered during our time in Ohio!

How Moe’s Works – Just Like Chipotle
If you’ve ever been to Chipotle, the setup at Moe’s will feel very familiar. It’s a made-to-order assembly line where you choose your base, protein, toppings, and extras. This kind of layout is perfect for people with dietary restrictions because you get to see exactly what’s going into your meal, and you can easily skip any ingredients that don’t work for your needs. I found the staff at this location to be helpful and patient as I asked questions about ingredients and cross-contamination.

My Vegan and Gluten-Free Bowl at Moe’s
I went with the Build Your Own Bowl option and packed it with satisfying and flavorful ingredients. My base was cilantro lime rice, and I added black beans, grilled peppers and onions, and roasted corn salsa. For protein, I chose the tofu, which was seasoned well and had a great texture. I topped it all off with shredded lettuce, black olives, and a generous scoop of guacamole. On the side, I grabbed their classic tortilla chips with salsa—simple and delicious. For a refreshing drink, I opted for an AHA sparkling water in lemon and lime, which came from their sleek, state-of-the-art drink machine.

Final Thoughts – Would You Try Moe’s?
 Overall, Moe’s in Bloomsburg was a great stop. The restaurant was clean, affordable, and quick, and I left feeling full without any stomach issues—a big deal when you’re eating on the go. I love that Moe’s makes it easy to build a meal that fits a gluten-free vegan lifestyle. Have you tried Moe’s? What do you usually order there? Leave a comment below—I’d love to hear your thoughts and any recommendations for other road trip-friendly vegan spots!

Pumpkin Black Bean Stew in plated to serve

Cozy Vegan Pumpkin Sweet Potato Bean Stew

Looking for a comforting, hearty meal that’s perfect for fall? This Vegan Pumpkin Sweet Potato Bean Stew is packed with flavor and loaded with wholesome ingredients. With sweet potatoes, pumpkin puree, black beans, and a blend of warming spices, this stew is the ultimate cozy meal that’s both vegan and gluten-free. Whether you’re prepping it for a week of meals or making it for a family dinner, this stew is sure to satisfy!

I’ve provided two easy ways to make this delicious stew—on the stovetop or in the Instant Pot. Both methods are simple and straightforward, with step-by-step instructions available below. The stovetop version simmers gently on the burner, while the Instant Pot option gives you a quick, hands-off approach, making it perfect for busy weeknights. Whichever method you choose, this stew will turn out rich and flavorful!

The combination of pumpkin and sweet potatoes makes this stew a fall favorite. Pumpkin adds a creamy, slightly sweet element, while sweet potatoes bring a hearty texture that holds up well during cooking. Together, they create a naturally sweet and savory balance, making this stew perfect for warming up on those cool autumn nights. Plus, the vibrant colors and flavors of the vegetables just scream “fall.”

If you prefer a soupier consistency, you can easily transform this stew into a soup! Just add an extra cup or two of vegetable broth and toss in an additional can of black beans for more protein and texture. The extra broth will create a thinner, more comforting soup that’s perfect for serving with crusty bread or even over rice.

To make this recipe even easier, I like to use a few of my favorite kitchen tools that help streamline the process. First up is my WÜSTHOF Gourmet 16-Piece Knife Block Set, which makes chopping all the vegetables a breeze. For the Instant Pot version, I highly recommend using an Instant Pot to get the stew ready in no time. When it comes to meal prep, I store my stew in these Pyrex Containers and 16 oz. pint containers for easy reheating. I also love my Electric Kettle for quickly boiling water to dissolve my go-to Vegetable Broth Cubes, and of course, my Measuring Cup Set to get all the ingredient proportions just right!

Pumpkin Sweet Potato Bean Stew

This hearty and flavorful stew is perfect for cozy fall and winter days. Packed with sweet potatoes, black beans, and warm spices, it's a nourishing meal that’s both gluten-free and vegan.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Stew
Cuisine American
Servings 6

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1 cup white onion diced
  • 1 cup carrots diced
  • 1 cup sweet peppers diced
  • 4 cups sweet potatoes or 2 medium, peeled and cubed
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp ground turmeric
  • 2 15 oz. can black beans drained and rinsed
  • 1 14 oz. can diced tomatoes with juice
  • 1 15 oz. can organic pumpkin puree
  • 3 cups vegetable broth
  • 1 15 oz. can coconut milk

Instructions
 

Stove Top

  • In a large pot, heat olive oil over medium heat. Add onions, sweet peppers, carrots, and garlic. Sauté for 5-6 minutes until vegetables soften.
  • Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric. Cook for 1 minute until fragrant.
  • Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until sweet potatoes are tender.
  • Remove the lid and stir in coconut milk. Allow the stew to simmer until heated through. Adjust seasoning to taste if needed.
  • Serve warm and enjoy!

Instant Pot

  • Prep the sweet peppers, garlic, onions, sweet potatoes, and carrots. Rinse the black beans.
  • Set Instant Pot to sauté mode. Heat olive oil and add garlic and onions. Sauté for 5 minutes until softened.
  • Add sweet peppers and carrots, sautéing for another 3 minutes. Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric.
  • Turn off the Instant Pot. Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth. Stir to combine.
  • Secure the lid, and set Instant Pot to high pressure for 7 minutes. Allow a natural release for 10 minutes, then manually release any remaining pressure.
  • Once the pressure is released, remove the lid and stir in the coconut milk. The stew will thicken over time, but you can also add rice if you'd like a thicker consistency.
  • Serve or store in containers. Refrigerate for up to 3 days or freeze for later.
Keyword Black Beans, Pumpkin

I hope you give this Pumpkin Sweet Potato Bean Stew a try! It’s a flavorful, nourishing meal that’s perfect for any time of year, but especially great during the cooler months. If you do make it, leave a comment below and let me know how it turned out. I’d love to hear your thoughts and any tweaks you made to the recipe! Enjoy!

Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble: A Bold and Flavorful Vegan Breakfast

If you’re on the lookout for a hearty, flavorful breakfast or brunch option, this vegan and gluten-free Southwest Tofu Scramble is a must-try. Packed with vibrant veggies, protein-rich tofu, and a perfect blend of spices, this dish delivers bold southwestern flavors in every bite. Whether you’re new to plant-based eating or a seasoned pro, this recipe is simple, satisfying, and perfect for sharing with family or friends. Let’s dive into how you can make this dish your own!

For this recipe, I like to use medium or soft tofu blocks. The softer tofu creates a fluffy, egg-like consistency that’s ideal for scrambles. It’s an excellent substitute for traditional eggs while maintaining a light and airy texture. I always opt for organic tofu to ensure I’m choosing a high-quality, non-GMO product that aligns with my values and nutritional goals.

To achieve perfectly pressed tofu, I recommend using a tofu press, like the Large Press. It’s designed to handle tofu blocks weighing 12-16 ounces and is incredibly easy to use. Pressing the tofu removes excess moisture, ensuring it absorbs all the delicious seasonings and doesn’t end up soggy in your scramble. If you’ve been skipping this step, trust me—it’s a game-changer!

The ingredients in this recipe combine to create the ultimate southwest flavor profile. Sweet peppers, green onions, black beans, and corn bring a variety of textures and tastes, while the seasoning blend of paprika, chili powder, oregano, and turmeric ties it all together beautifully. The addition of dairy-free Mexican-style cheese makes the dish indulgent and satisfying. Plus, this scramble is a fantastic meal prep option. Store leftovers in the fridge, and you’ll have a delicious breakfast or lunch ready to go for the next couple of days.

I’m always excited to share the tools that make my cooking process smooth and enjoyable. For this recipe, I used my Anolon Advanced Home Hard Anodized Nonstick Pan, which ensures even cooking and an easy cleanup. To press the tofu, I relied on my trusted tofu press. And when it comes to chopping veggies, my go-to is the WÜSTHOF Gourmet 16-Piece Knife Block Set. These tools have become staples in my kitchen and elevate every recipe I make.

Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble Recipe

Perfect for weekend brunches or meal prep, this recipe features fluffy tofu, vibrant veggies, and dairy-free cheese for a satisfying dish everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 4 people

Equipment

  • 1 3-quart saucepan with lid

Ingredients
  

  • 1 cup sweet peppers
  • 1 cup green onions
  • 1 cup corn
  • 1 cup black beans
  • 1/2 cup black olives sliced in halves
  • 1 cup dairy free Mexican cheese
  • 16 oz. medium-firm tofu
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp turmeric

Instructions
 

  • Press the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture.
  • Prepare Vegetables: Clean and chop the green onions and sweet peppers.
  • Crumble Tofu: Pat the pressed tofu block dry, then crumble it into a bowl.
  • Season the Tofu: Add the garlic powder, onion powder, oregano, paprika, chili powder, and turmeric to the tofu. Mix until evenly coated.
  • Cook the Vegetables: Heat a nonstick pan over medium-high heat. Add ¼ cup water, then toss in the green onions and sweet peppers. Cook for a few minutes until softened. Add the corn and cook for an additional 2-3 minutes.
  • Cook the Tofu Mixture: Add the seasoned tofu mixture to the pan. Stir well and cook until the liquid has evaporated.
  • Add Beans and Olives: Stir in the black beans and black olives until evenly combined.
  • Melt the Cheese: Sprinkle the dairy-free Mexican cheese over the mixture. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt.
  • Serve immediately with toast or in a wrap. Add salt and pepper to taste.

Notes

  • For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
  • This dish is great as a meal prep option! Store in an airtight container in the refrigerator for up to 3 days.
  • Pair with avocado slices or salsa for extra flavor.
Keyword Tofu

I hope you give this Southwest Tofu Scramble a try! It’s a versatile, flavorful dish that’s perfect for any time of the day. Whether you’re enjoying it fresh off the stove or reheating it for a quick meal, it’s sure to satisfy. Let me know how it turns out by leaving a comment below. Happy cooking!

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What I Ate in Davis, West Virginia on a Gluten-Free, Vegan Diet During a Half Marathon Weekend

Last weekend, I ran a half marathon in Davis, West Virginia, and let me tell you, it was an adventure both on the trail and in the kitchen! While I was excited about the race, I quickly realized that finding local gluten-free, vegan food in such a remote area would be nearly impossible. We were staying in a small hotel with no kitchen, so I had to be prepared with all my meals. Here’s a rundown of what I ate and how I managed to stay fueled and energized for the big race.

On the Road – Harrisburg, PA Pit Stop

Before we even made it to West Virginia, we took a break in Harrisburg, Pennsylvania. Luckily, we found a Red Robin on the way. If you follow a gluten-free, vegan diet, you probably already know how tricky it can be to eat out, but Red Robin is a great option. I ordered their veggie burger with a gluten-free bun, and topped it with pickles, lettuce, tomato, and ketchup. The best part? Their endless fries, which are also vegan and gluten-free! This was the perfect road trip meal to keep me satisfied until we arrived at our hotel.

Breakfast – Tofu Scramble with Gluten-Free Wraps

Once we arrived in Davis, I knew I had to stick to my pre-planned meals since there were no local restaurants catering to my dietary needs. For breakfast, I made a tofu scramble ahead of time and brought gluten-free wraps with me. The scramble was packed with fresh vegetables like peppers and kale to keep things nutritious and flavorful. I quickly heated the wraps in a microwave, stuffed them with the tofu scramble, and had a delicious, filling breakfast each morning. This meal was packed with protein and fiber, which helped me stay energized throughout the day, especially before the race. You can find the full tofu scramble recipe on my blog for all the details!

Lunch – 7 Bean Burgers

Lunch was all about convenience, and I found a fantastic option in the 7 bean burger mix by Augason Farms. It’s a dehydrated mix that only requires water. After adding water and allowing it to hydrate, I cooked the burgers in a nonstick pan until they were crispy and browned on both sides. These bean burgers were perfect for a quick, hearty lunch in the hotel, and they packed a ton of flavor. The best part? You can make these at home, too! Check out my blog for step-by-step instructions.

Dinner – 4-Ingredient Taco Mix

For dinner, I kept things super simple but incredibly tasty. I made a 4-ingredient taco mix using black beans, corn, diced tomatoes, and a taco seasoning packet. This versatile mix can be used in a gluten-free wrap, like a taco, or eaten on its own as a bowl, similar to chili. Either way, it was a delicious, warming dinner after a long day. Plus, it was easy to store in the mini-fridge in our hotel room.

Snack – Fresh Mango

Lastly, for a sweet and refreshing snack, I cut up two ripe mangos before the trip. Mangos are a great portable option, and they were the perfect snack to satisfy my sweet tooth after meals or during breaks between race prep.

Staying Fueled While Traveling

While Davis, West Virginia didn’t have many local food options that fit my gluten-free, vegan diet, I was able to stay on track by planning ahead and preparing all of my meals. It’s not always easy to find plant-based and gluten-free food in remote areas, but with a little prep work, you can still enjoy delicious, nutritious meals no matter where your travels take you. If you want to recreate any of these meals, check out my blog for all the recipes!

Let me know in the comments if you’ve ever been in a similar situation, and how you managed your diet while traveling. Happy eating and running!

Southwest Pasta Salad: A Vibrant, Easy Dish for Your Next Barbecue

If you’re looking for a quick, easy, and crowd-pleasing dish to bring to your next barbecue or family party, look no further than this Southwest Pasta Salad. It’s a delightful combination of fresh veggies, hearty gluten-free pasta, and zesty seasoning that will leave everyone asking for seconds. The best part? It comes together in a snap, making it the perfect addition to any gathering.

This salad is bursting with vibrant colors and bold flavors, thanks to a mix of black beans, corn, cherry tomatoes, sweet peppers, black olives, and cilantro. The combination of these ingredients not only creates a beautiful presentation but also ensures each bite is packed with a variety of textures and tastes. The juicy tomatoes, crunchy peppers, and creamy black beans come together perfectly to create a fresh and satisfying dish that everyone will love.

One of the things that makes this Southwest Pasta Salad so convenient is the use of a taco seasoning pack. It’s a quick and easy way to infuse the salad with all the flavors you love from your favorite Southwest dishes. If you prefer to customize your seasoning, you can easily mix your own blend of spices like cumin, chili powder, garlic powder, and paprika. But when you’re in a hurry, a pre-made taco seasoning packet is a lifesaver!

I love using my favorite kitchen tools to make this recipe even easier. Whether you’re a seasoned cook or just starting out, these supplies are must-haves for your kitchen:

Southwest Pasta Salad

Gluten-Free | Vegan | Fresh & Flavorful
Print Recipe Pin Recipe
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 10

Ingredients
  

Pasta

  • 12 oz. Jovial Gluten-Free Brown Rice Farfalle

Veggies & Mix-Ins

  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or thawed if frozen
  • 2 cups cherry tomatoes
  • 1 cup sweet peppers chopped
  • 1/2 cup black olives
  • 1/4 cup shallots or red onions
  • 1/4 cup fresh cilantro chopped

Sauce

  • 1 packet taco seasonings 1 oz.
  • 3 tbsp extra virgin olive oil
  • 1 half juice from lime

Instructions
 

  • Cook the Pasta: Prepare the Jovial Gluten-Free Brown Rice Farfalle according to the package instructions. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and keep it firm.
  • Prep the Veggies: While the pasta cools, chop the sweet peppers, black olives, shallots or red onions, and cilantro. Rinse and prepare the black beans, corn, and cherry tomatoes.
  • Make the Sauce: In a small bowl, combine the taco seasoning, extra virgin olive oil, and lime juice. Stir until well mixed.
  • Assemble the Salad: In a large bowl, combine the cooked pasta with all the veggies and mix-ins. Pour the sauce over the top and toss everything together until evenly coated.
  • Chill & Serve: Refrigerate the salad for 30 minutes to allow the flavors to meld. Serve chilled and enjoy this vibrant, zesty dish!

Notes

Tips:
For added heat, mix in some chopped jalapeños or a dash of hot sauce.
This salad pairs perfectly with grilled veggies or as a side to your favorite summer dishes.
Keyword pasta salad

I hope you give this Southwest Pasta Salad a try at your next gathering! It’s a fresh, delicious option that’s sure to be a hit. Don’t forget to leave a comment and let me know how it turned out. Happy cooking!

Black Bean Tofu Burgers with Grilled Veggies on the Blackstone

If you’re looking for a delicious and easy-to-make gluten free vegan meal, this Black Bean Tofu Burger with Grilled Veggies is perfect for you. Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze. Whether you’re hosting a summer BBQ or just craving a hearty, plant-based meal, this recipe will not disappoint.

Favorite Ingredients

For this recipe, I love using my favorite brand ingredients to ensure the best taste and quality. I recommend Kikkoman Tamari Soy Sauce Gluten-Free here, Bob’s Red Mill Vegan Egg Replacer here, It’s Just! Nutritional Yeast Flakes here, Bob’s Red Mill Old Fashioned Rolled Oats, Gluten-Free here, Schar Ciabatta Parbaked Rolls here, Hellmann’s Vegan Dressing here, and McCormick Grill Mates Garden Vegetable Seasoning here. These products help create a flavorful and satisfying meal every time.

Blackstone Tools

Using the right tools is crucial for a smooth cooking experience on the Blackstone. I rely on my 36 in. Blackstone here, Blackstone accessory kit here, Blackstone Silicone Spatula Mat here, Digital Infrared Thermometer Gun here, 16oz Oil Dispenser Bottle here, Blackstone 4-Piece Griddle Breakfast Kit here, and Carlisle FoodService Trays here. These items ensure that I can cook efficiently and keep everything organized.

Vegan Protein

One of the great benefits of this Black Bean Tofu Burger is its high protein content. Tofu and black beans are both excellent sources of plant-based protein, making this burger not only delicious but also nutritious. Each serving provides a satisfying protein boost, which is essential for a balanced vegan diet.

Black Bean Tofu Burger with Grilled Veggies

Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Food Processor
  • 1 Flat Top Grill
  • 1 Burger mold

Ingredients
  

  • 1 tbsp egg replacer
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 15 oz. black beans can
  • 2/3 cup white mushrooms chopped
  • 2 tbsp tomato paste
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 cup gf oat flour or rolled oats
  • 1 tbsp avocado oil
  • 1/2 block extra firm tofu pressed

Burger Fixings

  • 1 sliced tomato
  • 6 pieces lettuce
  • 1 bottle vegan mayo
  • 1 pack Schar Ciabatta Parbaked Rolls

Veggies

  • 2 zucchini
  • 24 oz baby potatoes
  • 2 tbsp McCormick Grill Mates Garden Vegetable Seasoning
  • 2 tbsp avocado oil

Instructions
 

  • Prepare the Tofu: Press the tofu block to remove excess water before cutting it in half.
  • Cook the Mixture: In a pan, cook the black beans, soy sauce, tofu, and mushrooms until they release excess liquid. Let the mixture cool.
  • Prepare the Egg Replacer: Mix 1 tbsp of egg replacer with 2 tbsp of water until smooth and clump-free.
  • Blend Ingredients: Transfer the cooled bean, mushroom, and tofu mixture to a food processor. Add oat flour, nutritional yeast, smoked paprika, garlic powder, tomato paste, salt, egg replacer, and avocado oil. Puree until it becomes a thick mixture. Push the mixture on the sides down and blend for another 30 seconds.
  • Form the Burgers: Use a silicon burger mold for less mess and quicker shaping. Fill the mold with the mixture and spread it out with a spatula. This recipe makes 7 burgers.
  • Set the Burgers: Put the lid on the mold and flip it to set the burgers.
  • Prepare the Veggies: Chop both ends off the zucchini and slice. Cut red potatoes into quarters. Season both with your favorite spice blend and a few spritzes of avocado oil.
  • Preheat the Blackstone to 350-375 degrees Fahrenheit. Use a digital thermometer to monitor the temperature.
  • Cook the Potatoes: Spray oil on the flat top and add the potatoes, spreading them out. Cook for about 10 minutes, browning each flat side.
  • Cook the Zucchini: Add the zucchini to the center of the grill, laying them flat. Cook lightly on each side.
  • Steam the Potatoes: Squirt water on the potatoes and cover with a dome to steam and cook faster. Move the zucchini to a cooler area of the grill.
  • Cook the Burgers: Add the burgers to the back of the grill. Flip them after a few minutes. Mix the potatoes and test for doneness with a fork. Remove the zucchini and cover with foil.
  • Finish Cooking: Cover the burgers with a dome for 5 minutes to ensure they are fully cooked.
  • Assemble the Burgers: Dress the burgers with mayo, lettuce, and tomatoes.
  • Serve and Enjoy: Taste and enjoy your delicious Black Bean Tofu Burger with Grilled Veggies.
Keyword blackstone

I hope you enjoy making and eating this Black Bean Tofu Burger with Grilled Veggies as much as I do. It’s a delightful, protein-packed meal that’s perfect for any occasion. Don’t forget to like and subscribe for more gluten free vegan recipes and Blackstone cooking tips!

Blackstone Vegan Gluten Free Southwest Quesadillas

If you’re looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve. The combination of fresh veggies, spices, and dairy-free cheese creates a flavorful filling that grills to perfection on the Blackstone.

For this recipe, we’re using Mission brand gluten-free wraps, which are slightly smaller than your standard size wraps. Don’t worry, though—these quesadillas can be made with any type of wrap you prefer. The Mission wraps hold up well on the grill and provide a great texture that complements the crispy, melty goodness of the quesadillas.

We also love using Violife’s Mexican shredded plant-based cheese for this recipe. It melts beautifully and adds a rich, cheesy flavor that perfectly complements the spicy and savory filling. If you haven’t tried plant-based cheese before, this recipe is a great introduction—it’s so delicious, you won’t miss the dairy!

Blackstone Vegan Gluten Free Southwest Quesadillas

If you're looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Servings 6

Equipment

  • 1 Flat Top Grill

Ingredients
  

  • 1 cup peppers chopped
  • 1 Roma tomato chopped
  • 1/2 cup corn canned or frozen
  • 1/2 cup black beans canned or frozen
  • 1 cup white onion or shallots
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 avocado spray
  • 1 package gluten-free wraps
  • 1 package dairy free Mexican cheese shredded
  • 8 oz. dairy free sour cream

Instructions
 

  • Prep the Veggies: Start by cleaning and chopping the peppers, tomatoes, and onions or shallots. Get ready for a burst of fresh flavors!
  • Rinse and Drain: Drain and rinse ½ cup of corn and ½ cup of black beans. Portion them out and get them ready for the grill.
  • Preheat the Grill: Head outside and preheat your Blackstone to 350 degrees. Use a digital thermometer to get it just right!
  • Oil the Grill: Spray a generous amount of avocado oil spray across the grill top. Let’s get sizzling!
  • Cook the Peppers & Onions: Add the peppers and onions to the grill. Cook until they’re beautifully softened and fragrant.
  • Add the Goodies: Toss the chopped tomatoes, black beans, corn, minced garlic, cumin, and chili powder. Mix thoroughly and cook until everything is hot and delicious.
  • Remove & Prepare Wraps: Transfer the cooked mix to a bowl. Spray more avocado oil on the grill top and lay out the 6 gluten-free wraps.
  • Assemble the Quesadillas: Add a generous amount of dairy-free Mexican cheese and the veggie mixture to one side of each wrap. Fold the other side over.
  • Grill to Perfection: Cook each quesadilla until the wrap is crispy and the cheese is perfectly melted. Flip them carefully!
  • Serve and Enjoy: Cut each quesadilla in half with a pizza cutter. Serve with a dollop of dairy-free sour cream for an extra touch of deliciousness.
Keyword Black Beans, Quesadilla

Feel free to customize this recipe with your favorite veggies. Whether it’s adding some bell peppers, mushrooms, or zucchini, the possibilities are endless. Don’t be afraid to get creative and make these quesadillas your own. The versatility of this recipe makes it a perfect go-to for any meal, any time.

Quick and Easy Vegan Bean Burgers with Augason Farms Bean Burger Mix

When I first transitioned to a vegan lifestyle, I searched for convenient, nutritious, and delicious meal options. The first product I purchased was the Augason Farms Bean Burger Mix, and it’s been a staple in my kitchen ever since. Today, I’m excited to share with you how I whip up these bean burgers quickly and effortlessly.

Ingredients and Equipment

Before we dive into the cooking process, let’s gather what we’ll need:

Step-by-Step Instructions

Preparing the Mold

First, we need to prepare our burger mold. Spray both sides of the mold with avocado spray and use a paper towel to spread it evenly. This step ensures that the mix doesn’t stick to the mold, making it easier to handle.

Portioning the Mix

For this recipe, I’m making eight burgers, which requires two cups of the dried bean burger mix. Measure out the mix and get ready to add water.

Mixing and Setting

Add water to the mix in your bowl and stir until the mixture is thoroughly wet. Pour the mixture into the bottom half of the open mold and let it sit for 10 minutes. This resting period allows the mix to harden slightly, making it easier to shape into burgers. While the mold is not essential, it simplifies the process, especially since the mix can be quite sticky.

Shaping the Burgers

After the mix has been set, place the top part of the mold on and flip it over. Open the mold, then close it again to ensure the burgers are well-formed. Once this step is complete, you’re ready to cook.

Cooking the Burgers

Heat a 10-inch nonstick pan over medium heat. Place all eight burgers in the pan and cook each side for five minutes, making sure each side is well-browned.

Serving Suggestions

I love serving these burgers on a ciabatta bun, topped with pickles, ketchup, mustard, and sliced tomato. The combination of flavors is simply irresistible.

These bean burgers are not only quick and easy to make but also incredibly delicious. We’ve grown to love them so much that we now buy the mix in a 4-gallon bucket, saving 0.94 cents per ounce.

For more cooking tips and delicious vegan recipes, check the description for links to the products I used in this video. Don’t forget to like and subscribe for more! Enjoy your cooking and see you next time!

Simplify Your Week with Vegan Gluten-Free Weekly Meal Prep – Episode 2

Are you constantly scrambling for meal ideas during the hectic workweek? Do you find it challenging to balance healthy eating with a busy schedule? If so, you’re not alone. Many of us struggle to find the time and energy to cook nutritious meals every day. But what if I told you there’s a simple solution that can save you time and stress while still prioritizing your health and well-being?

Welcome to Episode 2 of Vegan Gluten-Free Weekly Meal Prep! In this video, I’m excited to share my weekly ritual of preparing delicious vegan and gluten-free meals every Sunday. Join me as I walk you through my process, from selecting recipes to portioning out meals for the week ahead.

Let’s dive right in! Meal prep is a game-changer for busy individuals and families alike. By dedicating just a few hours on the weekend to preparing meals in advance, you can enjoy stress-free eating throughout the week.

Hearty and Healthy: Vegan Kale White Bean Soup

Soup First up on the menu is a hearty Kale and White Bean Soup. Packed with flavor and nutrients, this soup is the perfect way to kick off your week. Simply follow the recipe on my website, and feel free to customize it with your favorite spices and toppings.

Delicious Chickpea Salad Sandwiches

For a quick and easy lunch option, try my Chickpea Salad Sandwiches. Made with plant-based protein and gluten-free ciabatta buns, this sandwich is both delicious and satisfying. Feel free to add your favorite toppings and condiments for extra flavor.

Vegan Black Bean Chili with Jasmine Rice

For a quick and easy dinner option, try my Black Bean Chili. Made with black bean protein and jasmine rice both delicious and satisfying.

Portion and enjoy Once you’ve prepared all your meals, it’s time to portion them out into individual containers for easy grab-and-go access. I recommend using 16 oz. pint containers to keep your meals fresh and organized throughout the week.

  • Invest in quality kitchen equipment, such as an Instant Pot and Pyrex bundle, to streamline the cooking process.
  • Stock up on essential supplies, like vegetable broth cubes and measuring cups, to ensure you have everything you need on hand.

Equipment & Supplies:

These Amazon Affiliate links incur no additional cost when clicked, and they help support content creators like myself.

Ready to simplify your week with vegan gluten-free meal prep? Give these recipes a try and enjoy delicious, stress-free eating all week long. Happy cooking!

Simplify Your Week with Vegan Gluten-Free Weekly Meal Prep – Episode 1

Are you constantly scrambling for meal ideas during the hectic workweek? Do you find it challenging to balance healthy eating with a busy schedule? If so, you’re not alone. Many of us struggle to find the time and energy to cook nutritious meals every day. But what if I told you there’s a simple solution that can save you time and stress while still prioritizing your health and well-being?

Welcome to Episode 1 of Vegan Gluten-Free Weekly Meal Prep! In this video, I’m excited to share my weekly ritual of preparing delicious vegan and gluten-free meals every Sunday. Join me as I walk you through my process, from selecting recipes to portioning out meals for the week ahead.

Let’s dive right in! Meal prep is a game-changer for busy individuals and families alike. By dedicating just a few hours on the weekend to preparing meals in advance, you can enjoy stress-free eating throughout the week.

Sweet Potato Black Bean Soup Recipe

Soup First up on the menu is a hearty Sweet Potato Black Bean Soup. Packed with flavor and nutrients, this soup is the perfect way to kick off your week. Simply follow the recipe on my website, and feel free to customize it with your favorite spices and toppings.

Impossible Meat Unstuffed Peppers Stew Recipe

For a quick and easy lunch option, try my Impossible Meat Unstuffed Peppers stew. Made with plant-based protein and rice both delicious and satisfying. Feel free to add your favorite toppings and condiments for extra flavor.

Lentil Sloppy Joes Sandwiches Recipe

Next, we have a comforting Lentil Sloppy Joes sandwich. This vegan twist on a classic favorite is sure to satisfy even the pickiest eaters in your family. With just a few simple ingredients, you can create a hearty and nutritious meal that will keep you fueled for hours

Portion and enjoy Once you’ve prepared all your meals, it’s time to portion them out into individual containers for easy grab-and-go access. I recommend using 16 oz. pint containers to keep your meals fresh and organized throughout the week.

  • Invest in quality kitchen equipment, such as an Instant Pot and Pyrex bundle, to streamline the cooking process.
  • Stock up on essential supplies, like vegetable broth cubes and measuring cups, to ensure you have everything you need on hand.

Equipment & Supplies:

These Amazon Affiliate links incur no additional cost when clicked, and they help support content creators like myself.

Ready to simplify your week with vegan gluten-free meal prep? Give these recipes a try and enjoy delicious, stress-free eating all week long. Happy cooking!