Lion’s Mane Pilaf with chickpeas, creamy rice, kale, peppers, onion, and celery. This delicious grain bowl is rich in nutrients. Ingredients Serves: 3-4 Time: 45 minutes Lion’s Mane Pilaf Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …
Bhinidi Masala is a curried okra and tomato dish that is delicious and easy to make! Serve over some basmati or jasmine rice. Ingredients Serves: 3-4 Time: 45 minutes Bhinidi Masala Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …
Sourdough or ciabatta, sliced and toasted for serving
Directions
Prepare your vegetables.
In a large skillet, set heat to medium high. Once hot, add enough oil to lightly coat the pan. Sauté the sliced lion’s mane for 5-7 minutes on each side, until lightly golden. Remove from the pan.
Deglaze the pan with a splash of white wine, add another splash of oil to evenly coat the bottom, then add the onions. Sauté for 7-8 minutes.
Then, add the garlic and a pinch of salt. Stir together for 1 more minute. Then add the peppers.
Stir together for another 5-7 minutes before adding another pinch of salt, black pepper, the Italian seasoning, rosemary, paprika, and crumbled seitan.
Cook for 2-3 minutes, then add lemon juice, white wine, and coconut milk. Bring the mixture to a boil, allowing some of the liquid to cook off for 1-2 minutes, then reduce heat to low and simmer, returning the mushrooms to the pan.
Taste and adjust seasonings, remove from the heat, serve with toasted bread and enjoy!
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Mongolian Pork with stir-fried vegetables served over rice. This dish is delicious and easy to make and we even offer a meat-free substitute. You can use seitan chick’n, tofu, or a plant-based “pork chop” Ingredients Serves: 4 Time: 45-60 minutes Mongolian Pork Directions Nutrition Information …
Lemon Basil Shortbread Cookies that are fully plant-based, easy to make, and delicious with just 6 ingredients! Ingredients Lemon Basil Shortbread Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t …
Blueberry Muffins that are plant-based and easy to make! These moist and fluffy muffins are perfect year-round. You can use fresh or frozen blueberries and any non-dairy milk of your choice.
Ingredients
Yield: 12 muffins
Blueberry Muffins
2 1/3 cups all-purpose flour
3 tsp baking powder
2 tsp lemon zest
1/2 tsp ground cinnamon
1/4 Pinch of salt
1 cup dairy-free milk mixed with 1 Tbs apple cider vinegar
1/2 cup vegetable oil
2 tsp lemon juice
1 tsp vanilla extract
1 cup fresh blueberries
Directions
Preheat the oven to 360ºF and prepare a muffin tin with paper liners or lightly grease the tin.
Mix the non-dairy milk and the apple cider vinegar together, and set aside.
In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking powder.
Make a well in the center and pour in the oil, non-dairy milk mix, lemon zest, lemon juice, and vanilla extract.
Whisk the wet ingredients into the dry until just combined.
Use a rubber spatula to fold in the blueberries.
Divide the batter into the tin equally and place it in the oven.
Bake for 25-30 minutes, until lightly golden.
Leave the muffins in the tin out of the oven for 10-15 minutes before removing.
Store in an airtight container in the fridge for up to 4 days.
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!
Creamy Vegan Tomato Sauce with tofu served over pasta with sautéed vegetables is delicious and easy to make! Choose vegetables to your liking for this dish. You can also try substituting the tofu for 1 cup raw cashews soaked in hot water for 2 hours …
Banana Oat Bars are easy to make and are great for a quick breakfast on the go. This recipe is also easy to modify if you want to try a different nut-butter, sweetener, or try adding dried fruit or chia seeds for an extra omega-3 …
Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based!
Ingredients
Sweet Potato Gnocchi
2 large sweet potatoes (about 3 lbs)
2 3/4 cups flour (plus extra for kneading)
1 tsp salt
Oil (for sautéeing)
Roasted Vegetables
2 cups broccoli florets
1/2 yellow onion, diced
8 oz. cherry tomatoes
1 cup mushrooms, sliced
1 Tbs olive oil
1/2 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
Vegan Alfredo
2 cups non-dairy, unsweetened milk
1 tsp garlic powder
Salt and black pepper to taste
1 tsp dried oregano
1 tsp lemon juice
2 Tbs olive oil
2 Tbs flour
Directions
Preheat the oven to 375ºF. Wash the sweet potatoes and prick them with a fork all the way around.
Place the potatoes on a small baking tray and bake for about 1 hour or until completely soft. Once done, remove the potatoes. Once cool enough to handle, peel off the skin, cut them into chunks, place them in a bowl, and continue allowing them to cool completely; you may place them in the refrigerator until completely cool.
When the potatoes are no longer warm at all, use a ricer or food processor with a grater attachment to rice/grate the sweet potato. You may also use a potato masher. Just ensure they are completely free of large lumps/chunks.
In a large mixing bowl, combine the mashed sweet potato with the salt, mix together, then gradually add the flour and mix by hand until a non-sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 7-12 minutes, adding more flour as needed until the dough is not sticky (this should be easier, assuming the sweet potato was cool before handling).
After the dough is kneaded, divide it into four equal pieces. Roll each piece out into a long rope about the diameter of your thumb. Cut the dough into 1-inch dumpling pieces. You may shape and indent them with a fork if desired. Set them onto a tray, repeat for all the dough, and set aside until you’re ready to boil.
Bring a large pot of water to a boil.
In batches, boil the gnocchi for about 2-3 minutes or until they float to the top. Remove with a slotted spoon and transfer to a colander. Repeat using the same boiling water until all the gnocchi is boiled.
Reserve half (about 1 quart) and freeze (if desired), and save the rest for cooking.
Roast the marinated and seasoned vegetables in the oven at 400ºF for about 25 minutes.
In a small pan, add the oil on medium heat. When hot, add the flour and whisk continuously, gradually adding the non-dairy milk until the flour mix is lightly browned. Add the remainder of the milk, nutritional yeast, salt, pepper, and lemon juice. Reduce to a simmer and whisk continuously for about 15 minutes or until the sauce thickens lightly.
In a medium skillet, set heat to medium-high. Once hot, add oil to coat the pan. Add the gnocchi and sauté until lightly browned on each side, about 7-12 minutes, depending on how much is in the pan at once. Season with a dash of salt, pepper, and italian seasoning.
Toss the roasted vegetables and alfredo sauce in the skillet with the gnocchi and stir until combined. Top with garnish, serve, and enjoy!
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!
Plum Upside Down Cake is a delicious treat to enjoy in the summer and is easy to make! This plant-based recipe is quick and simple to follow with nothing too fancy. You can substitute the almond flour for another type of nut and grinding it …