Author: egccstaff

Meaty “Meat” Pasta

Meaty “Meat” Pasta

Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most 

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a 

Chana Dal Hummus

Chana Dal Hummus

Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can be cooked in a pressure cooker or by soaking it in warm water for 1 hour, then bringing it to a boil, reducing it to a simmer, and simmering for 1-2 hours or until softened.

Ingredients

Chana Dal Hummus

  • 1 to 1 1/2 Soaked & Cooked Chana Dal
  • 1 heaping Tbs tahini
  • 2 tsp olive oil + extra for drizzling
  • 1/2 small lemon, juiced
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Directions

  1. Take your soaked and cooked chana dal and place it in a food processor or blender along with the remaining ingredients.
  2. Blend together until creamy and smooth. For a smoother, creamier texture, you may try adjusting the ratio of lemon juice, tahini, and olive oil.
  3. Once smooth and seasoned to taste, transfer the hummus to a container with a lid. Drizzle a bit of olive oil on top and dash of paprika.
  4. Serve & enjoy with chopped vegetables, pita, or crackers.
  5. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Nutrition Disclaimer

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Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture. Ingredients Serves: 

Sourdough Graham Crackers

Sourdough Graham Crackers

Sourdough Graham Crackers made with sourdough discard. This recipe is easy to make and is perfect for a homemade indoor smore. This recipe is also made with nondairy butter for a vegan alternative, but you can easily substitute for regular unsalted butter. Ingredients Yield: 24-28 

Toasted Miso Couscous

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal!

Ingredients

Time: 45 minutes Serves: 3-4

Toasted Miso Couscous

  • 1 cup couscous
  • 1 1/2 cup water
  • 2 Tbs red miso paste
  • 1 Tbs soy sauce
  • 4 bay leaves
  • 3-4 garlic cloves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 cup broccoli florets, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cups kale, stems removed & chopped
  • 1 can chickpeas, drained & rinsed
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • Salt & black pepper to taste

Directions

  1. In a small pot, mix together the water, miso, soy sauce, bay leaves, and garlic. Allow the broth to come to a boil, then reduce heat to low and let it simmer for 20-30 minutes.
  2. Meanwhile, prepare your vegetables and drain the chickpeas.
  3. After the broth has simmered, in a small skillet, set heat to medium-high.
  4. Begin toasting the couscous in the skillet, stirring every 1-2 minutes until lightly golden brown. It should only take 5-7 minutes.
  5. Once the couscous is toasted, add it gradually to the broth (no heat, but you may leave it on the same burner where the broth simmered to keep it warm). The broth will steam and bubble, but continually stir the couscous into the broth. Set heat to low and whisk the couscous until it is fully absorbed in the broth. The couscous should be ready in 10-12 minutes.
  6. While your couscous is simmering, you may sauté the vegetables in another skillet starting with the onion. Cook for 4-5 minutes before adding the carrots. Stir together for another 4-5 minutes, then add the broccoli, mushrooms, chickpeas and seasonings.
  7. Sauté the vegetables until tender. Toward the last 5 minutes of cooking, add the kale and stir in until lightly wilted. Taste and adjust seasoning.
  8. Serve the couscous over the vegetables and enjoy!

Nutrition Information

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Homemade Seitan

Homemade Seitan

Homemade Seitan is pretty easy to make and is perfect for plant-based cooking. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients Homemade Seitan Directions You may save the miso broth 

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding is a delicious and easy recipe to make for a creamy, rich, and low-sugar dessert! Ingredients Serves: 4-6 Chocolate Coconut Cream Pudding Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty 

Vegan Rogan Josh

Vegan Rogan Josh

Vegan Rogan Josh is a plant-based take on a Kashmiri lamb curry cooked in a creamy tomato-based sauce and spices. If you’re using tofu, we recommend marinating it in advance. If you want to skip out on the coconut milk, you could use just tomato sauce or try an alternative milk such as heavy cream. The recipe is referenced from the book Fake Meat by Isa Chandra Moskowitz.

Ingredients

Serves: 4-6 Time: 45-55 minutes

Vegan Rogan Josh

  • 1 onion, thinly sliced
  • 6 garlic cloves, minced
  • 1 heaping Tbs fresh ginger, peeled & minced
  • 2 cups seared seitan, tempeh, or baked tofu
  • 1 cup red lentils
  • 5 cups vegetable broth
  • 15 oz. coconut milk
  • 1 Tbs curry powder
  • 2 tsp garam masala
  • 1 1/2 tsp paprika & smoked paprika
  • 3 bay leaves
  • 2 Tbs tomato paste
  • 2 tsp lime juice
  • Optional toppings: pickled red onions, sliced almonds, minced cilantro

Directions

  1. Begin by preparing your protein in a skillet, then set aside.
  2. Meanwhile, in a medium pot (at least 4-quart), set heat to medium.
  3. Once hot, lightly coat the bottom of the pot in olive oil and begin sautéeing the onion with a pinch of salt for 5-7 minutes. Next, add the fennel and bay leaves. Sauté together for another minute before adding garlic and ginger and cook for 2 more minutes.
  4. Next, add the curry powder, garam masala, paprikas, and toss them to coat the onion, garlic, and ginger. Pour in a little bit of the vegetable broth to deglaze the pan.
  5. Then, add the lentils, 1 tsp salt, tomato paste, and the remainder of the vegetable broth. Cover the pot with a lid and bring to a boil.
  6. Once boiling, reduce heat to a low simmer and cook for 15-20 minutes or until the lentils are tender.
  7. Next, add in the coconut milk, lime juice, and your seared protein. Turn off the heat, but cover with a lid and allow it to rest for 10 minutes.
  8. Remove the bay leaves before serving, taste, and adjust seasoning as desired.
  9. Top with optional toppings if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook

Sourdough English Muffins

Sourdough English Muffins

Sourdough English Muffins that are easy to make with your sourdough starter and modify for a plant-based diet by using non-dairy milk. If you haven’t made a sourdough starter before, we’ve got you covered with an introductory guide. Ingredients Yield: 10-12 english muffins Time: 14