Author: egccstaff

Sourdough Graham Crackers
February 15, 2024

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 …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Homemade Seitan
February 7, 2024

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

  • 8 cups water
  • 4 Tbs soy sauce or tamari
  • 4 Tbs red miso paste
  • 6 garlic cloves, peeled & crushed
  • 5-8 bay leaves
  • 2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 1 Tbs tomato paste

Directions

  1. In a large stock pot, combine the water, miso, soy sauce, garlic, and bay leaves and bring to a boil.
  2. Meanwhile, while the broth is coming to a boil, combine the vital wheat with the chickpea flour, nutritional yeast, onion and garlic powder, and salt in a large mixing bowl. Whisk together.
  3. Create a well in the center of the bowl, and then add the tomato paste, olive oil, and 1 1/4 cup water. Mix together with your hands and knead the dough until it forms a solid ball.
  4. Divide the dough into three to four equal sizes and press out into rectangular loaves by hand that are flat and even in shape and width. Allow the loaves to rest.
  5. When the broth comes to a boil, reduce the heat to a low simmer.
  6. Once simmering, add the seitan loaves to the pot, giving them enough space to touch the bottom of the pot and not resting on each other.
  7. Cover the pot with a lid, tilting it slightly for steam to escape and allow it to simmer for 45-55 minutes.
  8. After the first 15-20 minutes, using plastic tongs, you should be able to flip the seitan loaves and notice a thick “skin” has formed on the bottom. If it hasn’t, wait to flip the loaf. You may bump the heat up to medium-low after flipping but keep a close eye and make sure it does not come to a boil.
  9. If your seitan has thickened up and is easy to flip, you can bring it to a very low boil for the last 5-10 minutes of cooking to ensure it has cooked all the way through.
  10. Turn off the heat and allow the seitan to cool either in the broth or remove it and rest them on a plate with paper towels.
  11. Store the seitan in an airtight container in the refrigerator. You can use a serrated bread knife to slice off thin strips to use for sandwiches, or you can tear it into rustic chunks for searing.

You may save the miso broth by removing the garlic and bay leaves. It makes for a delicious ramen broth!

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

All Recipes, Plant-Based, Vegan
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by egccstaff
Chocolate Coconut Cream Pudding
February 6, 2024

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 …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Rogan Josh
January 31, 2024

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sourdough English Muffins
January 29, 2024

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 hours (proofing) + 20 minutes

Sourdough English Muffins

  • 1⁄2 cup (100 g) active sourdough starter
  • 1 Tbs maple syrup, honey, or sugar
  • 1 cup non-dairy or dairy milk
  • 3 cups all- purpose flour
  • 1 tsp salt
  • 1⁄4 cup cornmeal for final proof and cooking

Directions

  1. In a large bowl, combine the active starter, sugar, milk, flour, and salt. Mix together with your hands just until well combined but not kneaded. Cover the bowl and let it rest for 30-60 minutes. 
  2. After the dough has rested, turn it out onto a floured surface and knead the dough by hand for 5 minutes, or you may use a stand mixer with the hook attachment on low speed for 5 minutes.
  3. Once the dough is kneaded and smooth, place the dough in a clean large bowl and cover with cling wrap. Allow it to sit at room temperature for 8-12 hours.
  4. After the long proof, prepare a baking sheet with parchment paper and sprinkle it with cornmeal.
  5. Your readied dough will be very airy. Carefully remove the dough from the bowl and turn it out onto a floured surface. Flour the top of the dough before pressing it out into a large 1″ thick circle using your fingertips.
  6. Use a biscuit cutter of 3″ to cut your english muffins and place them on the baking sheet. Sprinkle the tops of the muffins with more cornmeal, then cover the baking sheet with a clean tea towel and rest for 1 hour at room temperature.
  7. Finally, preheat a large cast iron or non-stick skillet on medium-low heat. Once hot, lightly oil the skillet and dust with cornmeal, then place up to four muffins on the skillet, evenly spaced apart. Cook for 4 minutes, then turn over and cook for an additional 4 minutes. You may cover the skillet with a lid during the cook time. If your muffins are starting to dome on top, lightly press down with a spatula.
  8. Remove the muffins from the skillet once cooked (internal temperature of 200ºF), and repeat with the remainder of the dough.
  9. You may keep the english muffins stored at room temperature in an airtight container for 3-5 days or freeze for 5 weeks in a sealed container.
  10. Enjoy your english muffins with butter or jam!

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

All Recipes, Baking, Breakfast
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by egccstaff
Seitan Bacon
January 25, 2024

Seitan Bacon

Seitan Bacon is a great plant-based addition to your weekend breakfast. This marinade makes for a quick, easy, and savory seitan. For a wheat-free option, try this marinade with tempeh cut into thin strips. Seitan (say-tan) is a wheat gluten meat substitute that is cooked …

All Recipes, Breakfast, Plant-Based
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by egccstaff
Daikon Tofu Pho
January 22, 2024

Daikon Tofu Pho

Daikon Tofu Pho is fairly easy to make and is rich in nutrients! This recipe can be modified to have your favorite protein and veggies, but daikon and bok choy is crispy and refreshing with steamed tofu. Ingredients Serves: 3-4 Time: 45-50 minutes Daikon Tofu …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Homemade Pizza Dough & Sauce
January 19, 2024

Homemade Pizza Dough & Sauce

Homemade Pizza Dough & Sauce that is easy to make with a little preparation in advance for a tasty pizza night at home. For our pizza, we used plant-based italian sausage, lightly sautéed onions, peppers, mushrooms, and garlic, and a vegan shredded mozzarella, but you can prepare this pizza with your favorite toppings.

Ingredients

Yield: Two 14″ pizza crusts

Homemade Pizza Dough & Sauce

Dough

  • 1 cup warm water
  • 1 Tbs sugar
  • 1 packet active yeast
  • 2 cups flour
  • 1 tsp salt
  • 1 Tbs olive oil plus extra

Pizza Sauce

  • 16 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 1/2 tsp dried oregano
  • 1 tsp italian seasoning
  • 2 tsp garlic powder
  • 1/2 Tbs sugar
  • 1 tsp black pepper

Directions

Dough

  1. In a mixing bowl, combine the warm water, sugar, and sprinkle the active yeast on top. ALlow it to bloom for 5 minutes.
  2. Then, add the olive oil, salt, and mix.
  3. Mix in half of the flour. If you are using a stand mixer with an attachment for kneading dough, set the spead to medium and mix for 5 minutes before adding the remainder of the flour. You may also mix by hand.
  4. Add in the rest of the flour and knead in a stand mixer for 8 minutes or knead by hand for 12-15 minutes until a dough is formed.
  5. The dough should not be very sticky, but should stretch lightly.
  6. Prepare a large mixing bowl by lightly coating with olive oil.
  7. Form the dough into a ball, gently roll into the oil of the bowl. Cover the bowl with plastic wrap and allow it to proof for an hour, or hour and a half. The dough should double in size.
  8. When you are ready to bake a pizza, you may divide the dough into two balls and roll it out onto a lightly floured surface, rolling it out to a thin, 14″ crust, or you may keep the dough in one ball for a thicker crust.
  9. Bake at 500ºF and cook for 10-12 minutes for a thin crust or 18-22 minutes for a thick crust.

Pizza Sauce

  1. In a mixing bowl, whisk together the sauce ingredients.
  2. Taste and adjust seasoning as desired.
  3. Spread out the sauce onto a pizza dough that has been lightly brushed with olive oil.
  4. Yields enough sauce for two pizzas, but may be stored in the refrigerator for up to 3 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, and Facebook

All Recipes, Baking, Entree, Plant-Based, Vegan
-
by egccstaff
Curry Roasted Daikon & Lentils
January 17, 2024

Curry Roasted Daikon & Lentils

Curry Roasted Daikon & Lentils is a delicious and easy recipe to prepare. Serve these tasty lentils as a side dish with naan bread or over rice as an entree. Daikon radishes are packed with fiber and vitamin C and may be shown to improve …

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