Gluten Free Vegan Cheeseburger Mac and Cheese Casserole

originally from:

Post image for Gluten Free Vegan Cheeseburger Mac and Cheese Casserole

If living in Florida has taught me anything, it is that the time to prepare for things like hurricanes is before they happen.

Hurricane Hermine just blew through Florida, leaving a whole lot of water, debris, and mess to clean up. We were lucky, no damage, just days and days of rain. The last thing I want to do in the midst of a tropical storm is to go out and grocery shop.

I have learned that while having a well-stocked pantry is very useful on most days when you’re in a hurry to get dinner on the table, it can be essential in times like these.

I have taken to stocking Kim’s Simple Meals in my pantry. They are nutritious meals that are shelf stable and created by simply adding water and cooking. Unlike most foods of this sort, they are free of gluten, dairy, GMOs and are made with clean, organic food.

Yesterday I made a Gluten Free Vegan Cheeseburger Mac and Cheese casserole by combining a few pantry ingredients. It was delicious, nutritious, and the perfect meal to ride out the storm.


Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Vegan Cheeseburger Mac and Cheese Casserole

Gluten free nonstick cooking spray
1 (8 ounce box) Kim’s Simple Meals Homestyle Burgers
1 (10.5 ounce) box Kim’s Simple Meals Macaroni Casserole
1 (10 ounce) can tomatoes and chilies such as RoTel, drained
¼ cup ketchup
¼ cup gluten free breadcrumbs
2 tablespoons dairy free butter


Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with cooking spray.

Prepare the Homestyle Burgers according to the package directions. Crumble the burgers. Prepare the Macaroni Casserole according to the package directions and place in a mixing bowl.

Add the crumbled burgers, tomatoes and chilies, and ketchup, and stir to combine. Put into the prepared baking dish. Top with the breadcrumbs and drizzle with the melted dairy free butter. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes or until the breadcrumbs are golden brown.


A gluten free vegan recipe that serves 8.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The ‘Simply’ in Simply … Gluten-Free Quick Meals doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare.” – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes” -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Mix & Match Salad Ideas Card

originally from:


If your usual salad consists of tearing up some lettuce leaves with sliced cucumber and chunks of tomato, it’s no wonder you feel deflated! Salads don’t need to be an afterthought of the summer barbecue!  With just a few extra ingredients, you can transform them into an inexpensive, filling and delicious main meal/lunch, packed full of nutrients that will trump any convenience food.

To start with, you need a good base of greens – the darker and more varied the better, and bonus points for experimenting with herbs. Rocket and spinach are great choices; try adding torn basil leaves and/or coriander, too. Mix these with three or four veggies, and get experimental – even with varieties you’d otherwise consider bland. For example, grating carrot and courgette completely changes their texture and taste for even the fussiest of eaters!

For many people, reaching for a sandwich at lunch time is automatic, but high carb diets are unsatisfying and can promote weight gain in the long-run. Instead, team a salad with protein to help you feel fuller for longer. Chicken, fish, pulled pork and other meats can be a good choice, along with legumes, tofu and other veggie options.

Next, healthy fats in the form of nuts, seeds, olives, avocados, and oils are a must for a satisfying and nutritious meal. You can even get your fats in via a yummy dressing like tahini, or by using plain yoghurt as a base!

Finally, health-supporting toppings like grains and fruits should be used sparingly to add flavour and texture whilst keeping the carb and sugar count low.

Take the graphic below on your next shopping trip for some inspiration, as a reminder of what to look out for!

Mix & Match Salads Card

Why not top off your Salad with these products >

Dairy-Free Cheesecake Dip

originally from:

I’ve been learning to embrace the deliciousness of easy recipes in recent months. In the past, I thought the sign of a good recipe creator was how imaginative their recipes were. That is until I noticed what magazine recipes I was actually trialing in my own home. Some were relatively creative, but all were pretty darn simple. […]

The post Dairy-Free Cheesecake Dip appeared first on Go Dairy Free.

Peanut Butter Biscuits (Plus Chocolate for Drizzling!)

originally from:


Everyone loves peanut butter (don’t they?), and everyone loves cookies, so it goes without saying that peanut butter biscuits are a match made in heaven! This recipe makes a great alternative to the Hobnob or digestive-type biscuit, and is pretty simple to make. Drizzle/swirl/slather with 85% dark chocolate for added indulgence, whilst still keeping things cleaner and leaner.

Peanuts contain healthy fats that help to keep you fuller for longer. Enjoy these biscuits when you get an attack of the munchies, or you’re looking to factor in ‘good’ calories from fat – not empty sugars – to help you gain size.

They’re also gluten free!


Makes 4-6 Biscuits, depending on preferred size.

140g (approx. ½ a jar) of natural, peanut butter – I used Meridian Crunchy.
2-3 tbps of Sweet Freedom Light (adjust to taste) or a few drops of liquid stevia, if you want to reduce carbs.
2 tbps. of ground almonds.
A large, free range egg.
100g of 85% dark chocolate, melted.


Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4; line a baking tray with greaseproof paper.
Mix all the ingredients together in a bowl – you should have a very sticky dough-type consistency.
Shape into 4-6 little rounds, then add to the baking tray, squashing them with your hand or the back of a spoon (a tad messy, but worth it, like many things in life!). Use a fork to print a grid pattern on them.
Bake in the oven for about 15 minutes until set and golden. Allow to cool, then place in the fridge.
Meanwhile, melt the chocolate gently in a microwave or bain-marie. I think you can figure out the rest! :)


Each biscuit provides (approx.):

Cals: 182

Carbs: 9.7g*

Protein: 10.4g

Fat: 20.4g

*Based on using Sweet Freedom


Gluten free balsamic sausage and butter bean casserole

originally from:

Sainsbury’s has always done a great range of gluten free sausages in their finest range, but when they contacted me to tell me their whole range of Taste the Difference sausages are now gluten free, I was over the moon. There had been a few flavours I had wanted to try but couldn’t – and now I can! They very kindly sent me a voucher to sample a few flavours, and I went completely overboard and bought the entire range (apart from lamb, which I can’t stand). Oops!

New snap packs!

GLUTEN FREE sausage and bean casserole56

One of the things I hate the most is food waste, and these new packs mean you’re less likely to throw anything away – they come in packs of 8, which you can snap in half!

This means if you’re not planning to cook the whole lot, you can put half the pack in the fridge or freezer, already sealed, and it saves on extra wrapping or forgetting half-empty packs.

The different flavours

I treated myself to quite a few flavours (some were reduced too, even better!) which included:

Pork cocktail sausages
Toulouse inspired pork sausages
Chorizo style pork sausages
Wild Scottish venison and red wine sausages
Sicilian inspired sausages

gluten free sausages from sainsburys

My favourites so far are the Toulouse sausages, they taste delicious! I’m yet to try the chorizo ones though, which I am excited about. I love the fact they are all so meaty, they don’t feel like they’ve been padded out with loads of wheaty-rubbish.

Mostly I’ve been eating either bangers and mash or cold sausages as a snack, but I cooked up the vension ones and had them with balsamic caramelised red onion, rocket and brie in some gluten free Tesco tiger bread rolls. They were amazing.


I also used the Sicilian sausages for my recipe below. This is delicious hot or cold – and if you leave it until the next day the flavours really mature. I think any of the sausages would go well with this, it’s a pretty flexible dish!

Balsamic sausage and butterbean casserole

GLUTEN FREE sausage and bean casserole81

1 pack Sicilian inspired British pork Taste the Difference sausages

1 red onion

2 cloves garlic

1 red pepper

1 tsp mixed herbs

1 tsp coconut oil

1 tbsp balsamic vinegar

75g tomato puree

400g chopped tinned tomatoes

400g tin of butter beans

A little water

Salt and pepper to taste

Dice the red onion. Peel and crush the garlic cloves and add both to a pan with the coconut oil. Fry on a low heat for around 4-5 minutes until the onion and garlic have softened.
Add the mixed herbs and balsamic vinegar, turn to a medium heat and cook for a minute.
Add the sausages to the pan . Chop the red pepper and add this too – stir regularly on a medium-high heat for 3-4 minutes, until the sausages start to brown.
Add the tinned tomatoes, tomato puree and a little water (about 1/4 of the tin – I use this to swill round the tin to get the last bits of tomato juice!). Bring to the boil then turn down and simmer on a gentle heat for 25 minutes.
Drain the butter beans and add to the casserole. Stir well and cook for a further five minutes – and then serve. Delicious with roasted sweet potato or some basmati rice!

GLUTEN FREE sausage and bean casserole55

GLUTEN FREE sausage and bean casserole57

GLUTEN FREE sausage and bean casserole59

GLUTEN FREE sausage and bean casserole68

GLUTEN FREE sausage and bean casserole87

Have you tried the new Sainsbury’s gluten free sausages? Which are your favourites?Comment below and let me know what you think!

Filed under: product review, Recipe