nuts, peanut butter, almond butter
legumes, lentils, chickpeas, hummus
soy -- tofu, tempeh (maybe)
seeds, sesame paste, sunflower butter
all vegetables - greens, salads, chives, onions, radishes, eggplants, squash
all fruits
honey (maybe?)
quinoa, oats (maybe), corn, wild rice, white or brown rice
corn tortillas, gluten free breads and pastas
gluten free cereals with soy milk

I am gluten free and at times vegan. Agree with the above statements. Going for a big variety of foods helps. For instance, try all kinds of beans, produce, nuts, grains, etc. Use different sauces and spicing. There are plenty of great tastes to have out there! I think the Gluten Free Goddess is vegan these days.

Its hard to do. Your friends are frozen veggies, stocking up on staples, making and freezing large quantities of soups, stews, casaroles, etc. If you eat the "substitutes" for dairy and wheat, well, its just a lot more work and expense. If you're reducing inflammation by elimination diet, remember that corn and soy allergies are also common.

OP here. I'm not trying to be trendy. Just reading a lot about inflammation and wanting to reduce foods that can cause inflammation. I understand what it means to be vegan. Am currently mostly vegetarian but thinking of severely reducing dairy and wheat. Will never give up anything entirely because it doesn't seem practical for my life. Just looking for ideas and advice from people who might have done this. Thanks!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Giving up gluten and dairy doesn't make you a vegan.

It does if dairy is the only animal product you consume. That's how I read OP's post: she's vegan and pondering giving up dairy (and gluten).

If she's a vegan, then she doesn't consume dairy. I read the post as OP is neither and considering both. I also think the OP thinks being vegan means simply no dairy.

Sorry, I wrote the wrong word. I assumed OP is vegetarian, not vegan, with dairy the only animal product she still consumes. But she might just be confused, you're right.