Gluten and Dairy Free Vegetable Tostada

serves / makes 2
10 prep time
10 mins cooking time


I first tried this dish in Madrid from a street stall – it tasted amazing and it was also my last holiday pre the pancreas packing in and I was still eating gluten and dairy. It tasted so fresh and amazing and I’ve been a fan ever since. This recipe is just a quick simple version of the tostada using ingredients I had in my cupboard/fridge – you can really change this recipe to it your own tastes/leftovers.





  1. Preheat the oven to 200 oC
  2. Toss the diced onion and peppers in the minced garlic, smoked paprika and oregano
  3. Season with salt and pepper
  4. Heat a drizzle of olive oil in a shallow frying pan on a high heat
  5. Add the vegetables and stir fry for 5 minutes
  6. Place two gluten fee tortilla wraps on a baking sheet and spread the tomato paste on
  7. Spread out the vegetables over the top of the wraps
  8. Place in the oven for 5 minutes
  9. Top with the cherry tomatoes and rocket
  10. Drizzle with balsamic vinegar/glaze