The shrimp could easily be switched out for another protein, and this could easily be made vegan using tofu or tempeh. It's really filling, and full of protein.

Submitted by KARMAMA

I adapted this recipe from Cooking Light after my daughter was diagnosed with allergies to gluten, soy and dairy. The original recipe called for 3/4 cup of egg substitute, which I never have on hand.

This recipe is great served with rice and broccoli.

Submitted by KGARTLAND

Submitted by TH_DREAMER

These pancakes are dense, healthy and filling.

Submitted by LOVELYGFWARRIOR

A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. These freeze very well! Makes 24, 6 servings

Submitted by JO_JO_BA

For those of us with multiple food allergies, an easy recipe to make especially when zucchini are in abundance.

Submitted by LIBERRYAN

- no wheat, nuts or dairy

Submitted by WCRUNNER

A great post workout food, lots of fiber, good fats, protein and flavor! Stores in the fridge really well! A great alternative to chipotle...

Submitted by MANDIJOJOHN

My family loves chili and were happy to see after changing a few ingredients that we are able to still enjoy it while eating gluten free.

Submitted by MAMABOARDLEY

This recipe contains no gluten or dairy products & is still tasty!

Submitted by MERRYA.

Submitted by GRANOLAMOM79