Going Gluten Free Vegan

by | Jun 28, 2015 | Nutrition, Resource Center

When eating gluten free, you often feel like animal protein is all you have left. But, for those you choose not to eat animal proteins, what so you do? Transitioning to a gluten free vegan diet may take some getting used to, but it may be beneficial to your health in many ways.


Proteins are found in all living cells and they are known as the building blocks of the body. They are essential for growth and repair. However, we don’t necessarily need enormous quantities of protein in our diet.

Protein foods that contain all 8 essential amino acids are know as complete proteins. Many nuts and grains are good examples of complete proteins.

Other “traditionally” known proteins that are missing some of these amino acids are known as incomplete proteins. You can combine incomplete proteins to collectively consume all 8 necessary amino acids.

So if we are eliminating animal products from our diet, where can we find protein sources? Below is a list of foods that are suitable:

Legumes (beans and peas)

  • Black beans
  • Black-eyed peas
  • Green Beans
  • Haricot beans
  • String beans
  • Pinto beans


  • Amaranth
  • Brown rice
  • Buckwheat
  • Millet
  • Oatmeal (pure gluten free oats)
  • Quinoa

Nuts and seeds

  • Almonds
  • Flax seed
  • Hazelnuts
  • Linseed
  • Pecans
  • Pumpkin seeds
  • Sesame seeds
  • Walnuts


  • Artichokes
  • Brussels sprouts
  • Broccoli
  • Cabbage
  • Cauliflower
  • Courgettes (or Zucchini)
  • Green pepper (or capsicum)
  • Kale
  • Mushrooms
  • Parsley
  • Spinach
  • Watercress

* You may need to supplement your diet to ensure you do not suffer from a B12 deficiency. B12 is usually only found in animal products.