Looking for tomato-free vegan recipes

Question

Hi everyone!

So a bit of backstory... all my life I avoided tomato because I didn’t like it. Pizza, tomato-based pasta, tomato sauce - anything that had tomato in it I wouldn’t touch. 

But when I went vegan, I realised I needed to broaden my horizons so I started introducing more tomato into my diet. And the more I ate, the more I started to like it! Quickly most of my food staples became tomato based. 

Around this same time, I started developing an itchy red rash on my face. My doc and I worked for MONTHS to figure out what was causing it (trust me we went through so many things) and you can probably guess that tomato was doing it. 

Because it’s an intolerance and not an allergy, I can’t take antihistamines for it. I’ve tested it a lot, and even the tiniest bit of tomato gives me a reaction almost instantly. 

So to cut a long ramble short, I’m looking for some quick, easy and tasty vegan recipe without tomato anything. All suggestions will be greatly appreciated!

kellyshane · Answer

Hi there! Here's a good recipe of tomato free salad. 

INGREDIENTS
1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
INSTRUCTIONS
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

betterMonica · Answer

All vegetables. except tomatoes. put out. Add the spices and fried tofu.

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