Have a meat allergy-friendly recipe? Post it here!

I’m sure many of you have been having a difficult time finding vegetarian, poultry, or seafood alternatives for some of your former favorite foods. One of our new readers had the great suggestion to create a place where you all could share your favorite allergy-friendly recipes. If you have any ideas, feel free to post them here and help out your fellow meat allergy sufferers!

P.S. Gary at Rock Creek Valley Farm has also compiled an extensive list of alpha-gal friendly recipes here.

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18 responses to “Have a meat allergy-friendly recipe? Post it here!”

  1. Jane baker says :

    I have this allergy and I can still eat meat, how come some people cannot?

  2. Tony Garrett says :

    Chicken Chili with Navy Beans

    Makes 2 ½ to 3 quarts of Soup for 6 to 8 servings

    • 2 cups (1 bag) dried navy beans or 2 cups canned navy beans
    • 8 cups chicken broth
    • 1 14-oz can chopped tomatoes (chili flavored)
    • 12 oz. beer
    • ¼ cup Worcestershire sauce
    • ¼ cup olive oil
    • 1 yellow onion, chopped
    • 1 red or green bell pepper, cored, seeded and chopped
    • 6 garlic cloves or 3 tsp. of minced garlic
    • 1 tbsp. Chili powder
    • 2 tsp. ground cumin
    • 2 tsp. dried basil
    • 4 cups shredded cooked chicken =
    (one rotisserie roaster at grocery store)
    • ¼ cup cornstarch
    • 2 tsp. salt
    • 1 tsp. pepper

    Directions:

    1. If using dried beans, quick cook them by placing them in a large pot with water to cover by 3 inches and bring to boil. Reduce heat and simmer uncovered 45 minutes. Remove from heat, drain and rinse.
    2. In crockpot, pour chicken broth, tomatoes, beer, Worcestershire and beans.
    3. Heat olive oil over medium heat in large frying pan. Add onion and cook about 15 minutes, stirring constantly, until the onion has softened. Add bell pepper and garlic and cook 5 more minutes. Stir in the chili power, cumin and basil and cook 2 to 3 more minutes, stirring constantly. Add to crockpot
    4. Add chicken and cornmeal to crockpot at stir to mix well.
    5. Add salt and pepper. Stir.
    6. Cook on low all day.
    7. Garnish with cilantro and scallions if you wish. Serve with sour cream.

    • Ross whybrow says :

      sounds great I am going to try to night ,just dignoesed and finding it hard to eat no milk products also I was informed.
      Ross

  3. alison bell says :

    Morroccan carrot and sweet potato soup: 1 tbspn. olive oil, 1 1/2 lbs carrots, peeled and chopped (about 4 cups), 1 large Granny Smith apple, peeled and coarsely chopped, 1/4 – 1/2 tspn. curry powder, kosher salt, 1 tspn fennel seeds, 5 1/2 c veg. broth, 2 tbspns. long-grain rice, 1 bayleaf and freshly group pepper.

    In a large pot, heat oil over medium heat, add carrots, sweet potatoes and apple, then cook, stirring often, about 5 min. Add broth, rice, curry powder and bay leaf and bring the soup to a boil. Cover, reduce to a simmer for 30min (or until the veg’s. are tender.

    Discard bay leaf. Puree the soup in batches in a food processor. I found it took three batches, so I left the last batch a little more solid to have some texture to the soup. Season with salt and pepper.

    Next time I fix it,I will cook double the amount and freeze. It’s even better the second day.

    I hope you enjoy it.

  4. alison bell says :

    Sorry, I forgot to tell you to put the fennel seeds in the heated olive oil and cook for about five minutes before adding other ingredients.

  5. Jay Gilliam says :

    a favorite supper now that I cant eat beef or pork is to wrap some boneless chicken thighs in aluminum foil with two or three tablespoons of barbecue sauce. Put that package in a toaster oven or the big oven at 200+ degrees for 2-3 hours. This makes them very tender. Open the package and broil for 8-10 minutes while basting with the sauce. Yum.

    If you are ever in Highland County, stop by the trout hatchery that is a few miles north of Monterey and get a 5lb package of trout fillets. They thaw quickly in their plastic sleeves immersed in tap water. When thawed put them on a wire rack and sprinkle with paprika and storebought fish rub. Dot with unsalted butter and broil for approximately 7-8 minutes. Delicious.

    Don’t forget to grill a N Y Strip for your spouse on occasion.

  6. Pat Gooch says :

    I started out thinking all of my old recipes were worthless, and went out and bought a bunch of vegan cookbooks. But now I realize that the old favorites are just about all adaptable with non-red meat, non dairy substitutes. (I’m an alpha-gal who also can’t do dairy).

    Earth Balance spread is great for butter. Coconut milk and it’s yogurts work for all milk subs. The So Delicious coconut milk kefir (harder to find) is a perfect briny substitute for buttermilk. I buy Galaxy Parmesan (from rice milk, I believe) and can’t tell the diff with the real stuff for flavor, Galaxy smoked provolone lends smoked cheese flavors to dishes. Not thrilled with the substitute cream cheese and sour cream products on the market but new products are being developed everyday for a vegan lifestyle, so there’s hope in the future!

    I’ve tried lots of products (been diagnosed for 4½ years) and won’t buy some again, but settling in with a fridge and pantry full of products that make meal planning wide open to us (my husband is following the same diet … which is great for a general healthy diet).

    I’ll have to say, I hadn’t eaten beef in years prior to diagnosis, so don’t miss it. Did miss bacon and sausage but find sausage is all about the seasoning (sage, etc.) and Applegate makes a great bacon that looks like it’s cut from a turkey “ham” … very good. Turkey bacon bits are available at Kroger’s that season all sorts of meals for us. Just had some excellent Butterball (go figure!) Smoked Sausages (veggie casings) that made peppers, onions and sauerkraut remind us of the old days!

    Because I don’t live near a “trendy” community blessed with lots of healthy food markets, I’m looking to the internet more and more for supplies. If you don’t depend on the food stocked in the aisles of your local grocery store and just shop the peripheral cases and summer farmers’ markets, life can be pretty good!

  7. Min Min says :

    Any vegetarian recipe will do! 🙂
    A recent one I just tried…

    Tom Yum Porridge (for 2 persons)

    1 cup of brown rice
    2 tablespoons of vegetarian Tom Yum paste
    Some carrots, cut into cubes
    Some egg plants, cut into cubes

    1. Wash the brown rice and boil with about 1.5L of water (add more water if you like watery porridge). Cover the pot with lid.
    2. When the water is boiling, half open the lid and turn to low fire. Add Tom Yum paste and stir.
    3. After boiling on low fire for about 10 minutes, add carrots and egg plants. Stir occasionally.
    4. Cook the rice for another 30 minutes. Add water if it’s drying up. You can cook longer if you want porridge that is mushier. Add more Tom Yum paste if you want it to be more sour.

    Enjoy! 🙂

  8. Jay Gilliam says :

    Chinese-Style Turkey Meatballs
    By Catherine Newman

    These addictive meatballs taste like Chinese dumplings (which kids love) and the sweet dipping sauce makes them totally over-the-top irresistible. Plus, they bake in the oven which makes for fuss-free cooking and quick clean-up. Serve them with rice and a cucumber salad for a lovely, simple dinner.
    Hands-on time: 15 minutes
    Total time: 40 minutes
    Yield: 24 meatballs
    Ingredients
    Meatballs:

    1 pound ground turkey
    2 scallions, very finely chopped
    1/2 cup very finely chopped cilantro
    1 tablespoon sesame oil
    1 tablespoon vegetable oil
    2 tablespoons soy sauce
    1/2 cup fine, dry bread crumbs (unseasoned)
    1 egg, lightly beaten

    Sweet Soy Dipping Sauce:

    1/4 cup brown sugar
    1/4 cup soy sauce
    1 tablespoon rice vinegar
    2 or 3 slices fresh ginger smashed with the side of a heavy knife
    Directions
    1. To make the meatballs: Heat the oven to 400.
    2. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
    3. Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
    4. To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
    5. Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
    6. Fish out the ginger and serve in small cups for dipping.

  9. Lucy G says :

    Here’s another Asian-themed poultry dish that can also be made with chicken breasts as well as chicken thighs. Can be served over rice or noodles. Goes well with a salad or stir-fried/steamed veggies. If you cut down on the oil and honey a bit in the marinade, it saves on the calories and is just as good. A big hit with the whole family.

    Asian Glazed Chicken Thighs
    Ingredients
    • 1/2 cup rice vinegar
    • 5 tablespoons honey
    • 1/3 cup soy sauce
    • 1/4 cup Asian (toasted) sesame oil
    • 3 tablespoons Asian chili garlic sauce
    • 3 tablespoons minced garlic
    • salt to taste
    • 8 skinless, boneless chicken thighs
    • 1 tablespoon chopped green onion (optional)

    Directions
    1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce.
    2. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
    3. Preheat oven to 425 degrees F (220 degrees C).
    4. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce.
    5. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9×13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
    6. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
    7. Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

    Nutritional Information
    Amount Per Serving Calories: 544 | Total Fat: 30.2g | Cholesterol: 142mg

  10. Renee Melton says :

    I have found that lots of restaurants are offering turkey burgers cooked on the grill. They are delicious and since I haven’t had beef or pork in 2 years, I don’t taste much of a difference.

    • Amy Hall says :

      Just make sure the ground turkey isn’t mixed with beef/pork fat. I found this to be a problem with Ground ostrich. So I always ask. If they don’t know, I don’t risk it.

  11. Amy says :

    Thanks Pat for the helpful information! I’m also an alpha-gal that can’t do dairy (yet anyway) and haven’t even thought about coconut milk. Is there a website you mainly use to purchase these ‘specialty’ items? If so, what is it?

  12. Matt Storch says :

    Well it’s been a tough six years now, especially this year after getting the official diagnosis of this horrible, horrible allergy. As an avid hunter and red meat eater, all I can say is this is the hardest thing I’ve ever gone through. I just wanted to thank everyone for the great recipes. The ones I’ve tried are wonderful and can’t wait to try the rest. All I have to add is replace it with turkey or chicken. No recipes as of now but will be posting soon. Thanks again and eat well.

  13. Childfree Chic (@childfreechic) says :

    I was recently diagnosed with alpha-gal allergy after two long years of not knowing what was wrong with me. Unfortunately, I am one of the people who react to all dairy, and iced coffee was one of my favorite vices. I cannot abide the taste of soy milk and dislike the additives they put in it, like carrageenan. I’ve learned to make horchatas, which are rice-milk based beverages. One of my favorite uses both coconut milk and rice milk along with some rum. Hey, if you’re buzzed, you care a little less when surrounded by people pigging out on bacon cheeseburgers.

    HORCHATA WITH COCONUT MILK & RUM
    —————————————————–

    INGREDIENTS:

    * 2 cups white rice

    * 4 cups water

    * 1 cup coconut milk

    * 2 teaspoons cinnamon

    * 1 cup sugar

    * 1 shot light Puerto Rican rum (per drink)

    DIRECTIONS:

    Soak the rice in the water for 45 minutes. Drain, pulse rice in a food processor 4-5 times. In a large bowl, add the chopped rice, coconut milk, cinnamon, and 6 cups of lukewarm water. Let stand for at least 1 hour (overnight is preferable for a creamier drink). Strain the mixture through a fine sieve and then again through cheesecloth. Add the sugar; stir until it is dissolved and chill thoroughly. Serve in large tumblers with lots of ice and the shot of rum. Sprinkle with additional cinnamon, if desired.

    SUBSTITUTIONS:

    * 1 double shot of espresso instead of rum for an iced coffee beverage

  14. Tracie says :

    I have been alpha gal for close to 12 years now. Extremely allergic but I still cook the same items – Replace turkey or chicken burger for hamburger in practically all recipes. Lasagna, Spaghetti, Chili beans, stuffed green peppers. I still occasionally through steaks on the grill for the kids, but the only time I really miss eating “normal” is when I cook that spiral ham at Christmas…. If I could just find a substitute for that, I’d be content.

  15. Michael Lamb says :

    Does anyone still get reactions from eating food with dairy by accident. Sometimes it takes a week or two for the reaction to run it’s course. I had a bad time with turkey suasage that had beef casings a couple of months ago. I am glad to have found this website, thanks for the recipes.

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