Gluten-free

Gluten-free recipes for those following a gluten-free diet or dealing with gluten intolerance. Find tasty desserts, breakfast and dinner recipes.

Purple Power Detox Smoothie

- About Annella
Purple Power Detox Smoothie placed on a wooden board

This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn’t take longer than 5 minutes to make and is packed with vitamins and nutrients. A nutritious purple smoothie, that tastes beyond delicious packed with antioxidant-rich ingredients.

I love having smoothies for breakfast. It’s such an easy way to get your daily dose of fruits and veggies in. Smoothies are quick, easy and most importantly highly nutritious! Incorporating smoothies into your life or even into your daily routine is a great way to help you kick-start your day the right way!

Tips for making the Best Purple Power Detox Smoothie

  • Use frozen bananas instead of fresh ones: This is a huge one for me. Adding frozen bananas will help to achieve a thicker consistency. Also, freezing overripe bananas is a great way to prevent produce from going to waste before you can make use out of it.
  • Add a source of protein or healthy fat: In my smoothie recipes, I try to aim for balance. That means having a good source of carbohydrates, healthy fats and protein in my smoothie recipes. I love adding in avocado, nut butter or a scoop of vegan protein powder!
  • Find the right consistency: Nothing that I dislike more than not achieving the right consistency within my smoothies. I dislike smoothies that are too thick as well as smoothies that are too runny. The goal here is to find your preferred consistency and putting it into practice by adding just the right amount of liquid to it!

Ingredients you will need for this Purple Smoothie Recipe:

  • Bananas: Bananas contain many important nutrients like potassium, vitamin B and vitamin C. They also can improve your digestive health and moderate blood sugar levels. Also, they work great as a base in smoothies in general because they help to achieve this creamy consistency that you are looking for.
  • Hemp Seeds: Hemp seeds are highly nutritious and good for you. They are a great source of healthy fats as well as plant-based protein. In addition, they may protect your brain, boost your heart health and reduce inflammation.
  • Blueberries: Blueberries are full of antioxidants and also taste delicious! They are sweet, nutritious, wildly popular and often labeled as a superfood!
  • Vegan Protein Powder: I love adding vegan protein powder to all my smoothies because it helps to keep me fuller for longer and boost my smoothies by adding a good source of protein in there!
  • Non-dairy milk: You can use any non-dairy milk of your personal preference. I prefer using soy or oat milk for this recipe but this is totally up to you!
  • Purple Power Detox Smoothie placed on a wooden table
  • Purple Power Detox Smoothie placed on a wooden table

Other smoothie recipes you might enjoy

If you are looking for more smoothie recipes you might also enjoy some of my other recipes too:

Finally, if you make this Purple Power Detox Smoothie at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

Purple Power Detox Smoothie placed on a wooden table
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Purple Power Detox Smoothie

This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn't take longer than 5 minutes to make and is packed with vitamins and nutrients.
Course Beverages, Breakfast
Cuisine Gluten-free, Vegan, Vegetarian
Keyword Healthy, Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving

Equipment

  • Blender

Ingredients

  • 1 banana
  • 3 tbsp hemp seeds
  • 1 cup blueberries
  • 1 scoop vegan protein powder
  • 1 cup non-dairy milk

Instructions

  • Blend: Add the non-dairy milk to a high-speed blender, followed by the banana, hemp seeds, blueberries and vegan protein powder. Blend until smooth and creamy.
  • Serve: Serve in a glass and enjoy!

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Pumpkin Soup with Coconut Milk and Carrots

- About Annella
Pumkin soup topped with chili flakes, parsley, pumpkin seeds and pepper.

I absolutely love pumpkin soup in the colder months. This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for the colder weather. It is cozy, hearty and healthy for you too. And let’s be honest here – who doesn’t love a warming soup in fall?

This soup is not only super easy to make but it is also made out of wholesome ingredients. It is super creamy and just tastes like absolute heaven to me.

Ingredients you will need for this vegan pumpkin soup

  • Pumpkin: For this recipe, it is best to use a medium-sized pumpkin. I used Hokkaido, but squash would also work great in here!
  • Carrots: I love the combination of carrots and pumpkin. It literally tastes sooooo good!
  • Coconut cream: Great alternative to heavy cream if you want to keep things plant-based. It provides the soup with so much flavor as well.
  • White onions & garlic: For flavor!
  • Veggie broth: Adds a ton of flavor as well.
  • Spices: I added in just a little bit of salt, pepper, ginger and cayenne pepper!

How to make pumpkin soup from scratch

This pumpkin soup is so simple but still so tasty. And honestly, there is not much preparation to do to make it. I actually roasted all the veggies in the oven for about 25 minutes. After they have finished baking, I blended them up in a food processor along with some coconut cream, veggie broth and spices. Then all there is left to do, is heating it in a big pot, if you feel like it is too cold. But other than that, that’s really all you have to do. Amazing right?

How to store leftovers

If you have leftovers you can easily store them and enjoy them later on. Here are ways how to store your homemade pumpkin soup correctly!

  • Refrigerate: Leftovers will keep in the fridge up to 5 days.
  • Freeze: Alternatively, you can also keep them in your freezer up to 3 months. Store them in your favorite container and defrost them whenever you feel like soup.
  • Reheat: Simply reheat the soup on your stove the next day.

Serving suggestions

There are multiple ways of how to serve your vegan pumpkin soup. Here are some suggestions for you!

  • Toasted bread: I absolutely love toasted bread and think it tastes delicious. Paired with some vegan butter, the soup does taste even better in my opinion.
  • Toppings: Add on some toppings like parsley, chili flakes or pumpkin seeds.
  • Grains: Serve it with rice, quinoa, bulgar or any other grain of your personal preference.

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this pumpkin soup recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Pumkin soup topped with chili flakes, parsley, pumpkin seeds and pepper.
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Pumpkin Soup

This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for fall. It is vegan, hearty and healthy for you too.
Course Soup
Cuisine Dairy-free, Gluten-free, Oil-free, Vegan, Vegetarian
Keyword Creamy, Healthy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings

Equipment

  • Blender

Ingredients

For the Pumpkin Soup

  • 2 white onions quartered
  • 2 garlic cloves
  • 1 medium-sized pumpkin
  • 3 carrots quartered
  • 1 cup (230 ml) coconut cream
  • 2 1/2 cups (590 ml) vegetable broth
  • 1 tsp grounded ginger
  • 1 tsp cayenne pepper

For the Toppings

  • parsley
  • pumpkin seeds crushed
  • chili flakes
  • salt and pepper

Instructions

  • Prepare the veggies: Half and clean the pumpkin from the pumpkin seeds, then add it onto a baking tray. Using the same baking tray, add the white onions, garlic cloves and quartered carrots. Keep them oil-free or add a drizzle of olive oil, if you prefer.
  • Roast: Roast the veggies in the oven at 180°C (356°F) for about 25 minutes or until golden brown. Make sure to check on them regularly.
  • Blend: To a blender, add the roasted pumpkin, white onions, garlic, carrots along with the coconut cream, vegetable broth, grounded ginger and cayenne pepper. Blend until smooth.
  • Simmer: Add the soup to a large pot and let it simmer for about 5 more minutes.
  • Add toppings: Divide the soup evenly into bowls and top with parsley, pumpkin seeds, chili flakes, salt and pepper. Serve warm and enjoy!

White Bean Stew | Vegan + Gluten-free

- About Annella
White Bean Stew with tomatoes and spinach served with ciabatta on the side.

This White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes. This recipe is vegan, gluten-free and great for busy days! Great for meal prep and freezer friendly too!

Have you ever had White Bean Stew? If no, you are missing out! With hearty herbs and spices, this recipe is not only easy to make but also makes a nourishing lunch or dinner. Combined with spinach, juicy tomatoes and nourishing beans this one-pot recipe is wholesome and super tasty.

I like to pair this White Bean and Tomato Stew with toasted ciabatta. If you ask me, this match is unbeatable! With vegan butter on top, this recipe just tastes like absolute heaven to me. However, if you are aiming for a gluten-free option, you can always pair this recipe with gluten-free bread, potatoes or rice! Trust me, this will just taste as good!

How to make White Bean Stew?

This one-pot stew is pretty easy to make and does not require a lot of time at all.

Ingredients you will need:

  • White beans: White Beans add a hearty texture and plant-based protein to this recipe.
  • Cherry tomatoes: Juicy cherry tomatoes do make everything better. They are rich in flavor and do add some color texture to this recipe too!
  • Spinach: Spinach or any other leafy greens like kale or swiss chard are packed with vitamins, minerals and fiber but low in calories. Keep in mind that incorporating leafy greens into your diet can offer numerous health benefits including reduced risk of obesity, heart disease or high blood pressure.
  • White onions & garlic: Helps to add some flavor to the dish.
  • Tomato sauce: This is gonna be the base of our sauce.
  • Tomato paste: Enhances the tomato flavor.
  • Cayenne pepper: Just a dash of cayenne pepper will add a bit of heat to this recipe!
  • Paprika powder: Paprika powder is pretty mild in flavor, with a sweet taste and subtle touch of heat. In my opinion, it’s a perfect fit for this recipe!
  • Cumin: Cumin has a rich and hearty flavor. It adds instant depth to this dish and even has an earthy taste.
  • Salt and Pepper: Enhances the flavor.

First, it is essential to prepare all your ingredients. Dice the onion, mince the garlic and rinse the white beans. Next, you are gonna sautee the onion as well as the garlic along with the tomato paste and spices in a pot until translucent. Then, add in the tomato sauce along with the white beans. Let everything cook for about 10 minutes, then add in the cherry tomatoes and the spinach. Let it simmer for a few more minutes, then you are ready to serve it.

How to serve this White Bean Stew?

This recipe can be served with multiple ingredients. Here are some ideas for you.

  • Toasted ciabatta
  • Gluten-free bread
  • Potatoes
  • Rice
  • Quinoa
  • Buckwheat

However, feel free to serve it with your favorite side dish of your personal choice!

  • White Bean Stew with tomatoes and spinach served with ciabatta on the side.
  • White Bean Stew with tomatoes and spinach served with ciabatta on the side.

This recipe is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Hearty
  • Filling
  • Delicious
  • Tasty
  • Wholesome
  • Healthy
  • Great for meal-prep

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

White Bean Stew with tomatoes and spinach served with ciabatta on the side.
Print

White Bean Stew

This wholesome and hearty one-pot White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes.
Course Breakfast, Main Course
Cuisine Gluten-free, Nut-free, Oil-free, Soy-free, Vegan
Keyword Healthy, Hearty, One-pot, Stew
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 3 servings

Ingredients

  • 2 cups (450 ml) tomato sauce
  • 1 tsp paprika powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 whole white onion diced
  • 2 garlic cloves minced
  • 14 oz (400g) canned white beans rinsed
  • 2 handful cherry tomatoes sliced
  • 2 handful spinach
  • 2 tbsp tomato paste
  • 1/2 tbsp cumin

Instructions

  • In a large pot, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic along with the tomato paste and spices. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pot, add in the tomato sauce as well as the white beans.
  • Let everything simmer for about 7-10 minutes.
  • After, add in the cherry tomatoes followed by the spinach. Cook for a few minutes more or until the spinach has wilted.
  • Remove the pot from heat and divide into serving bowls. Serve with gluten-free bread, potatoes or rice. Enjoy!

Notes

  • Feel free to swap out the spinach for any other leafy green of your personal preference. For example, kale or swiss chard both work great for this dish too.