Author: egccstaff

Jalapeño Cornbread
January 9, 2023

Jalapeño Cornbread

Jalapeño Cornbread with sautéed jalapeño and onion adapted from the Veganomicon. This plant-based cornbread is delicious and super easy to make. Perfect for potlucks or pairing with one of our chili recipes! This recipe calls for baking the bread in an oven-safe skillet or a …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Tofu Mushroom Korma
January 6, 2023

Tofu Mushroom Korma

Tofu Mushroom Korma is inspired by a dish originating in the Indian subcontinent. This dish can be modified for those who are lactose intolerant or not, and for a nut-free version, try replacing the cashews with plain yogurt. Ingredients Serves: 4-5 Time: 45 minutes Tofu …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato White Bean Soup
January 4, 2023

Sweet Potato White Bean Soup

Sweet Potato White Bean Soup, a creamy blended soup that is rich in protein and nutrition. This soup is delicious and creamy with or without coconut milk or cream. We added roasted brussels sprouts as an added topping, but this soup will also go well with croutons or pepitas on top!

Ingredients

Sweet Potato White Bean Soup

  • 2 large sweet potatos, sliced
  • 1 can cannelini beans, drained & rinsed
  • 1 can great northern beans, drained & rinsed (kept separate from cannelini)
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, peeled
  • 4 cups vegetable broth (or 3 cups broth & 1 cup coconut milk or heavy cream)
  • 1 Tbs olive oil
  • 1/2 tsp paprika
  • 1 tsp ground thyme
  • 1/2 tsp black pepper
  • Dash of red pepper flakes
  • Optional toppings: chopped green onions, pepper flakes, nutritional yeast

Directions

  1. Preheat the oven to 400ºF.
  2. Place the sliced sweet potato on a lightly greased baking sheet and bake for about 20-30 minutes, flipping halfway through until both sides are lightly roasted and sweet potato is softened.
  3. Meanwhile, prepare the remaining vegetables.
  4. In a large pot, set heat to medium.
  5. Once hot, add the olive oil. When the oil is hot, sauté the onion for 5 minutes.
  6. Next, add the garlic and stir for 2 minutes.
  7. Add in the cannelini beans (keep other beans separate), and the seasoning.
  8. Stir together and add the vegetable broth, bringing to a simmer.
  9. Once the sweet potato is cooked, add to the soup.
  10. After the soup has simmered for about 10 minutes, transfer to a blender or use an immersion blender and mix until the soup is creamy. Add more liquid if desired for preferred texture and consistency.
  11. Return the soup to the stove, add in the remaining beans, taste and adjust seasoning. Simmer the soup on low for another 5-10 minutes.
  12. Remove from heat, serve with desired toppings, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Roasted Cauliflower Tomato Soup
December 29, 2022

Roasted Cauliflower Tomato Soup

Roasted Cauliflower Tomato Soup, a delicious and creamy soup that is low-carb but filling and nutritious! Combine with your favorite toppings, we simply sautéed some tempeh cubes in a splash of oil and seasoning, but this soup could pair well with scallions or chicken. Ingredients …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Easy Homemade Apple Butter
December 24, 2022

Easy Homemade Apple Butter

Easy Homemade Apple Butter takes just a few ingredients and a little bit of time. This spread is perfect on its own or pair with crackers and cheese, toast, or oatmeal. You can also use this butter in other baked goods, and it makes for …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Chocolate Peppermint Bark
December 21, 2022

Vegan Chocolate Peppermint Bark

Vegan Chocolate Peppermint Bark with just 3 simple ingredients makes for a delicious and easy treat to make. This is a perfect little addition to your holiday gift-giving and potlucks!

Ingredients

Vegan Chocolate Peppermint Bark

  • 10-12 oz. vegan semi-sweet chocolate chips
  • 1/2 tsp peppermint extract
  • 1/4 cup crushed peppermint candy cane

Directions

  1. Begin by crushing your peppermint either in a food processor, chopping, or wrapping in paper towels and going over it with a rolling pin.
  2. Prepare a baking sheet lined with parchment paper.
  3. Melt the chocolate in a bowl over a double-boiler (glass bowl over a small pot of water at a low boil), being careful not to get any water into the chocolate otherwise, it will seize.
  4. Mix in the peppermint extract with the chocolate.
  5. Transfer the chocolate to the baking sheet and spread it out evenly, but not too thin.
  6. Immediately sprinkle the candy canes over the chocolate and place the tray in the freezer for at least 1 hour.
  7. Remove from the freezer and break apart into edible bites.
  8. Store in an airtight container in the refrigerator for up to 4 days.

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, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chana Dal Spinach Curry
December 19, 2022

Chana Dal Spinach Curry

Chana Dal Spinach Curry over rice makes for a delicious, hearty, and lightly spicy dish that can be fairly easy to make with some preparation ahead of time. Chana Dal is a Northern Indian dish made with split chickpeas. This dish can be made using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.

Ingredients

Serves: 2-3

Tempeh Scramble Grit Bowl

  • 1/2 cup yellow grits
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 small zucchini, thinly sliced
  • 2-3 mushrooms, sliced
  • Half extra firm tofu block, drained & crumbled
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 Tbs nutritional yeast
  • 1 Tbs soy sauce
  • 1/2 Tbs tahini
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • Olive oil

Directions

  1. To prepare the tofu, crumble half a block into a bowl
  2. Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
  3. Then, prepare your vegetable hash.
  4. In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
  5. Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
  6. Stir the grits occasionally until cooked, about 10-15 minutes.
  7. Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
  8. Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
  9. Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
  10. Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
  11. Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
  12. Transfer the tofu to the vegetables once both are cooked.
  13. Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce 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, Vimeo, and Facebook

All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …

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