Author: egccstaff

Almond Crescent Cookies
December 11, 2023

Almond Crescent Cookies

Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use. Ingredients Yield: 12-20 cookies Time: 25 minutes Almond Crescent Cookies Directions Nutrition Information …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Tempeh & Udon Stir-Fry
December 8, 2023

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking! Ingredients Serves: 4 Time: 45-50 minutes Ginger Tempeh & Udon Stir-Fry Stir Fry Sauce Directions Nutrition Information Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Chick’n Tortilla Soup
December 4, 2023

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for a potluck or meal prepping for the week!

Ingredients

Serves: 6-8 Time: 60-70 minutes

Vegan Chick’n Tortilla Soup

  • 1 package Morning Star Chick’n Strips
  • 1/2 yellow onion, diced
  • 1 jalapeño, diced (optional)
  • 4 garlic cloves, minced
  • 1 zucchini, small dice
  • 2 small or 1 medium sweet potato, small dice
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained & rinsed
  • 14 oz. crushed tomatoes
  • 1 can diced tomatoes with chiles
  • 4 Tbs adobo sauce
  • 1 lime, juiced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1/4 cup cilantro, minced (optional)
  • 1 avocado, sliced
  • Vegetable oil for cooking
  • Tortilla strips for topping

Directions

  1. Begin by preparing your vegetables and draining your beans & corn.
  2. In a large stock pot, set heat to medium.
  3. Once hot, add just enough oil to lightly coat the bottom of the pan and begin sautéing the onion and jalapeño. Cook for 5 minutes.
  4. Then, add in the garlic and stir for another 2-3 minutes or until fragrant.
  5. Next, add the black beans, corn, diced tomatoes, and crushed tomatoes. Stir for 2-3 minutes before adding the adobo sauce, lime, cumin, chili powder, and black pepper.
  6. Then, add in the lentils and sweet potato. Stir for a minute before adding the vegetable broth.
  7. Bring the soup to a low boil, then reduce heat to low, cover and simmer for 20-30 minutes or until the sweet potatoes are soft.
  8. Once the soup is cooked, serve hot and top with cilantro, avocado, and crispy tortilla strips or tortilla chips.
  9. Store leftovers in the refrigerator for up to 4-5 days, or freeze the batch for 2 weeks.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Crumb Top Pumpkin Muffins
November 30, 2023

Crumb Top Pumpkin Muffins

Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping. Ingredients Yield: 12 muffins Time: 35 minutes Crumb Top Pumpkin Muffins Crumb Topping Directions Nutrition Information Nutrition Disclaimer More …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Hasselback Sweet Potatoes
November 28, 2023

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering!

Ingredients

Serves: 4 Time: 45-50 minutes

Hasselback Sweet Potatoes

  • 3 medium sweet potatoes
  • 1/2 cup oats
  • 1/2 cup oat flour
  • 1/4 cup non-dairy butter
  • 3 Tbs brown sugar or 2 Tbs maple syrup
  • 1/4 cup dried cranberries
  • 1/4 cup dried walnuts or pecans
  • Olive oil

Directions

  1. Preheat the oven to 375ºF.
  2. Prepare the sweet potatoes by cutting them in thin slits about 3/4 inch of the way through the potato and 1/8 inch apart along the length.
  3. Lightly oil each sweet potato and arrange them on a baking sheet. Lightly sprinkle with salt.
  4. Cover the tray with aluminum foil, place in the oven, and bake the potatoes for 25-30 minutes.
  5. Then, prepare the crumb topping in a boil. Set aside until the first 25 minutes have passed.
  6. Remove the sweet potatoes from the oven, take the foil off, and cover the sweet potatoes with the topping evenly. Return to the oven without foil.
  7. Bake for another 15 minutes.
  8. Remove from the oven once the sweet potatoes are thoroughly cooked, and the crumb topping is lightly browned.
  9. Serve immediately 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, Vimeo, and Facebook.

All Recipes, Baking, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards Soup
November 20, 2023

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Orange & Ginger Pomegranate Cake
November 16, 2023

Orange & Ginger Pomegranate Cake

Pomegranate Cake with notes of orange & ginger makes for a delicious fall-winter recipe around the holiday times that is super easy to make. This fluffy, moist cake is lightly sweet and bursting with flavor. Not too bad for a plant-based recipe at that! Ingredients …

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes.

Ingredients

Serves: 4-6 Time: 60 minutes

Creamy Acorn Squash Soup

  • 2 medium acorn squash
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 3-4 garlic cloves, minced
  • 1-2 celery stalks, diced
  • 3 cups vegetable broth
  • 1 cup light coconut milk (optional, or sub for another cup of vegetable broth)
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Then, peel, slice and de-seed your squash (optionally you may leave the skin on).
  3. Lightly toss the squash in olive oil and add a dash of salt and pepper. Spread the squash onto a baking sheet and roast in the oven for 30-40 minutes or until softened and lightly roasted.
  4. Meanwhile, prepare your onion, carrot, celery, and garlic.
  5. Sauté the onion, carrot, celery, and garlic in a stock pot on medium heat until tender.
  6. Then, add the seasonings, vegetable broth, and coconut milk. Reduce heat to low.
  7. Once the squash is cooked, add to the stock pot and simmer for another 5 minutes.
  8. Then, transfer the soup to a food processor or use an immersion blender to blend the soup until creamy and smooth.
  9. Lastly, taste and adjust seasonings and add in the chopped kale once the soup is cooked.
  10. Serve with croutons, toast, or crackers, or top with pepitas if desired.

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, Vimeo, and Facebook.

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Curried Udon & Tofu Stir-Fry
November 9, 2023

Curried Udon & Tofu Stir-Fry

Curried Udon & Tofu Stir-Fry with sautéed vegetables. This rich, flavorful dish is well worth the prep work! Inspired by the Veganomicon, this recipe is delicious and perfect to modify with your preferred proteins and vegetables. Try cooking with chicken, adding a poached egg, or …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff