30 Minutes or Less

Name: Vegan & Gluten-free Mushroom Stroganoff (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8-10 oz. gluten-free noodles; 2 Tablespoons olive oil; 1/3 cup red onion, diced finely; 2-3 cloves of garlic; 8 ounces sliced mushrooms; 3 Tablespoons cornstarch; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 and 1/2 cups water; 3 teaspoons of url href="http://amzn.to/2zxsqYq" target="_blank"chicken bouillon/url (make sure it's wheat free! and do a vegan broth base; 1/2 a container (4 oz) of dairy-free cream cheese (Tofutti is made of soy, but we can have soy so we use that. If you need a soy-free version check out daiya).; chives, or the tops of green onions for garnish

Allergy-friendly 30 Minute Skillet Jambalaya

February 27, 2018 by [email protected] 20 Comments

A one skillet meal that has everything you need: meat, beans, rice and plenty of spice! A homemade spice blend (so no worrying if there’s wheat as a thickener or binder like you have to with pre-made mixes) gives just the right amount of canjun pop to this southern dish. Serve with or without the sausage for a filling meal that’s on the table in less than 30 minutes. This Allergy-friendly 30 Minute Skillet Jambalaya is free of: gluten, dairy, egg, soy, peanut & tree nuts. It also has a vegan option!

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Allergy-friendly Taco Soup

February 3, 2018 by [email protected] 28 Comments

A hamburger-free, taco soup that has a gluten-free, homemade taco seasoning that gives a sweet and spicy punch. I know there are many taco soup recipes out there, but this one is by fare my favorite. This Allergy-friendly Taco Soup is free of: wheat, dairy, egg, soy, peanut & tree nuts. It’s top-8-free too.

Taco soup has been a staple my entire life. My mom made it growing up. Unfortunately, she’d use a taco seasoning packet that had wheat in it, so for a long time, we went without.

I was so glad when I discovered an easy, but DELICIOUS homemade taco seasoning mix that really gives this taco soup a pop. It’s more spice than I’ve ever had in the typical taco soup (take that pre-made packets!), so now I don’t know that I could eat anyone else’s–they might seem too bland. But, don’t worry it’s not too powerful, as I’m quite a baby.

Another trick that sets this allergy-friendly taco soup apart is that it uses brown sugar–which matches the spices and gives it a perfect sweet heat combo.

And lastly, since my son is allergic to beef, we do not use red meat. With all of the recalls on hamburger, I am often glad we don’t eat it anymore. So, we use ground chicken instead for a leaner cut of meat. It still has that same ground texture, and with all of the seasoning you’d never know it wasn’t hamburger. It’s a pretty magical substitute.

OK, I lied–there is one more trick up my sleeve to make this the best taco soup yet. I use an entire Tablespoon of minced garlic. I know this might seem like overkill, but it really isn’t and matches the potency of the spices to give it a well-rounded flavor.

Before I take all the credit, I have to say I got these tweaks from my best friend, Alicia. She is such a wonderful cook. And, that’s saying something since growing up her mom made maybe three recipes over and over. She is self taught and makes so many wonderful recipes for her family. I love it since it goes to show you don’t have to have this great background and that you can teach yourself how to cook.

Another reason I love her so much and am basically writing a love letter to her with this recipe is because we eat together a lot…and she has ALWAYS made things safe for my son. She doesn’t wait for me to think of ideas, but she is proactive and reads labels, checks things with me and always adapts things so that he is included. Her house is one of the few I go to without any reservations and I’m not nervous at all because I trust her completely. She is so thoughtful and loves my son like he’s her own. I am so fortunate to have her. Every allergy mom needs an Alicia in their life.

Taco soup is such a great and easy dinner that takes less than 30 minutes to make and is so filling and leaves lots for leftovers. If you’re looking for a great side dish to have with it try my The Best Top 8 Free Cornbread.

If you’ve had taco soup before, give this new one a try and it’ll bring back a childhood classic for you like it did me, with some extra enhancements and twists! Enjoy my Allergy-friendly Taco Soup and be sure to share it with your other allergy moms!

Allergy-friendly Taco Soup

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Cook time

25 mins

Total time

25 mins

A hamburger-free, taco soup that has a gluten-free, homemade taco seasoning that gives a sweet and spicy punch. I know there are many taco soup recipes out there, but this one is by fare my favorite. This Allergy-friendly Taco Soup is free of: wheat, dairy, egg, soy, peanut & tree nuts. It's top-8-free too.

Author: Allergy Awesomeness

Recipe type: Soup

Serves: 6 servings

Ingredients

Olive oil
1 pound ground chicken
1 Tablespoon garlic
1 batch homemade taco seasoning (see below)
¼ cup brown sugar
1 can black beans, liquid and all
1 can kidney beans, liquid and all
1 can corn, liquid and all
1 can diced tomatoes, liquid and all
1 small ( 8 oz) can tomato sauce
HOMEMADE GLUTEN-FREE TACO SEASONING:
1 Tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
1½ teaspoon ground cumin
1 teaspoon salt

Instructions

In a large stock pot over medium heat, add the olive oil. Next, add your garlic and stir for up to 1 minute until it's fragrant. Add in your ground chicken and brown. When it's almost done browning add in the taco seasoning and brown sugar. Once it's fully cooked, dump in all of the cans.
Simmer for 10 minutes, or until heated through and the flavors have melded.
Serve warm, with allergy-friendly cornbread. This makes enough to feed 6 adults, so if there are leftovers, store in teh fridge in an air-tight container. This also freezes well.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

If you’re looking for other allergy-friendly, taco-inspired dishes, check these out:

Chicken Enchilada Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Slow Cooker Green Chile Enchilada Pasta (Gluten, dairy, egg, peanut & tree nut free)

Sweet Potato, Black Bean & Lime Taquitos (GF, DF, Egg, Soy, Peanut & Tree nut free; top-8-free; vegan)

Gluten & Dairy-free Spinach & Sausage Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

January 5, 2018 by [email protected] 2 Comments

A semi-homemade (read: easy!) pasta dish that takes less than 30 minutes. Spicy Italian sausage sits in a creamy marinara bath that envelopes your favorite gluten-free pasta. This Gluten and Dairy-free Spinach & Sausage Pasta will help you enjoy an old classic despite any new dietary restrictions. Classic comfort food without any of the top eight allergens.

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Vegan & Gluten-free Mushroom Stroganoff (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

October 23, 2017 by [email protected] 16 Comments

Hearty mushrooms and a thick cream sauce slathers gluten-free (or not!) noodles. Warm, comforting and rich, this is a wonderful update on a classic meal. Peppery, creamy and oh-so-fulfilling! This Vegan & Gluten-free Mushroom Stroganoff is free of: gluten, dairy, egg, soy, peanut & tree nuts. It’s also top-8-free too! And, did I mention it’s done in under 30 minutes?

I loved, Loved, LOVED beef stroganoff growing up. And, since my son can’t have beef, dairy, egg, or wheat–we haven’t had it in years. And, it’s not like it’s a popular dish you can get at a restaurant. I’d order it if I could–but it’s not like pizza where you can have knock offs wherever you go.

So, sadly–it’s probably been 5, if not almost 6 years since I’ve had its creamy goodness.

We do a decent amount of vegan dinners simply because I like to go meat-less (less money, better for the environment, quicker…etc.) here and there, and since my son can’t do eggs or dairy vegan fits the bill nicely. So–we’ve done a lot of mushrooms in the past–I don’t know why on earth I didn’t think of subbing out the typical beef for mushrooms. They’re so meaty, hearty and have such a similar texture! And, they don’t take as long to cook and they’re SOOO much more inexpensive.

If you don’t need to be gluten-free, feel free to sub out gluten-free noodles for the typical egg noodle. But honestly, this cream sauce is so divine, I doubt you’ll even notice there is anything underneath it.

My husband is your classic male–he doesn’t love when I do meatless, and he especially doesn’t love mushrooms. He’ll be polite and have a few, but in doing dishes I always see a ton of mushrooms pushed to one side (do I have three children…or four?? haha). So, I about fell out of my chair when he said how much he enjoyed it, went back for seconds and BEAT me to the leftovers–as in cleaned the container. WHAT??? He was even excited when I made it again so I could take photos. I’ll just start patting myself on the back now…maybe even add a slow clap.

The only thing my husband and I disagreed on was how much pepper to put. I think stroganoff should be quite peppery, especially if you were used to doing like a heavily salt-and-peppered steak. But, he feels this has a little much. I put in the recipe how much I like, but perhaps you can do a half of that and start adding more and tasting as you go.

This honestly doesn’t take more than 20 minutes. I think it takes longer to boil the water and the noodles than it does to put together this heavenly sauce. This Vegan & Gluten-free Mushroom Stroganoff is wonderfully quick so it’s perfect for busy weeknights, or a night when you need a little comfort, nostalgic food. Enjoy!

Vegan & Gluten-free Mushroom Stroganoff (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Hearty mushrooms and a thick cream sauce slathers gluten-free (or not!) noodles. Warm, comforting and rich, this is a wonderful update on a classic meal. Peppery, creamy and oh-so-fulfilling! This Vegan & Gluten-free Mushroom Stroganoff is free of: gluten, dairy, egg, soy, peanut & tree nuts. It's also top-8-free too! And, did I mention it's done in under 30 minutes?

Ingredients

8-10 oz. gluten-free noodles
2 Tablespoons olive oil
1/3 cup red onion, diced finely
2-3 cloves of garlic
8 ounces sliced mushrooms
3 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 and 1/2 cups water
3 teaspoons of url href="http://amzn.to/2zxsqYq" target="_blank"]chicken bouillon[/url (make sure it's wheat free! and do a vegan broth base
1/2 a container (4 oz) of dairy-free cream cheese (Tofutti is made of soy, but we can have soy so we use that. If you need a soy-free version check out daiya).
chives, or the tops of green onions for garnish

Instructions

Heat the olive oil in a saute pan over medium heat. Add the red onion and soften for 1-2 minutes. Add the garlic and heat until fragrant. Add the mushrooms and cook until they're soft and brown. Add the cornstarch and stir until the vegetables are coated. Add the water, salt, pepper and bouillon. Using a flat whisk, stir until everything is combined and you've scraped the bottom of the pan for any remaining bits. Add the cream cheese and stir until smooth. Allow the sauce to thicken and simmer for about 5 minutes.
Serve over cooked gluten-free noodles (follow package directions) and garnish with chives or freshly chopped green onions.
The sauce keeps well in an air-tight container for 1-2 days. Store separately from the pasta.