Author: egccstaff

Plant-Based Shepherd’s Pie
August 20, 2021

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired. These cookies …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Mediterranean Sweet Potato & Lentils
August 16, 2021

Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served over kale makes for a well-balanced and delicious meal!

Ingredients

Serves: 3-4 Time: 45-60 minutes

Mediterranean Sweet Potato & Lentils

  • 2 sweet potatoes
  • 1 cup red or brown lentils, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 medium carrot, diced
  • 1 garlic clove, minced
  • 1/2 Tbs fresh ginger, minced
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 3-4 cups kale for serving, rinsed, chopped & stems removed
  • Optional: capers for serving

Tahini Sauce

  • 1/4 cup ground tahini
  • 1/4 cup water
  • 2 Tbs lemon juice
  • 1/2 tsp garlic powder
  • Salt & Black pepper to taste

Directions

  1. Preheat the oven to 400ºF
  2. Prick the sweet potatoes with a fork and place them on a sheet pan. Place in the oven and bake for 35-45 minutes or until soft.
  3. Meanwhile, prepare your onion, garlic, carrot, and ginger.
  4. In a medium saucepan, set the heat to high. Once hot, cook the vegetables for 2 minutes, adding a splash of vegetable broth to prevent sticking.
  5. Then add in the lentils and seasoning, stir together for a minute.
  6. Add in the vegetable broth, cover the pot and allow the mixture to come to a boil.
  7. Once boiling, stir and reduce heat to low. Allow it to simmer for 20-25 minutes or until lentils and vegetables are soft.
  8. Then, prepare your tahini sauce in a mixing bowl.
  9. When your sweet potatoes are done, remove them from the oven and allow them to cool for 5 minutes. Then, peel the skin and cut the sweet potato.
  10. Serve the lentils over a bed of chopped kale. Place the sweet potato over the lentils, drizzle with tahini sauce. Optionally, top with capers. Serve hot and enjoy!

Save the leftovers for a cold salad lunch the next day.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet. Enjoy these muffins with a cup of coffee or …

All Recipes, Baking, Breakfast, Vegan
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by egccstaff
Thai Basil Tofu (Pad Krapow)
August 11, 2021

Thai Basil Tofu (Pad Krapow)

Thai Basil Tofu (Pad Krapow) made with fresh Thai basil, tofu, and vegetables stir-fried and served over rice. This dish is perfect for plant-based diets, but you can always substitute the protein for shrimp, chicken, or beef. If you can’t find Thai basil, just substitute …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs.

If you’re gathering the family for brunch or a large weekend breakfast, you can double the quantities for a larger meal.

Ingredients

Serves: 2-3 Time: 35 minutes

Breakfast Hash with Sausage

  • 2 sausage links, sliced (for vegan, beyond sausage)
  • 2-3 red potatoes, small diced
  • 1/2 yellow onion, diced
  • 1 small red bell pepper, diced
  • 2 celery stalks, diced
  • 1 garlic clove, minced
  • 1/2 zucchini, diced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup vegan or dairy shredded mozzarella
  • 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground thyme
  • Olive oil
  • Optional toppings: fried egg, chopped green onions, fresh greens
  • Toast for serving (if desired)

Directions

  1. Begin by dicing your potatoes and set them aside.
  2. Then, slice your sausage and set it aside.
  3. Prepare the remaining vegetables and keep them together.
  4. In a large skillet, heat a small splash of olive oil on high heat. Once hot, begin cooking the potatoes.
  5. Cook the potatoes for 5-8 minutes or until they begin to crispen lightly and turn brown.
  6. Then, add the sausage to the pan. Cook for another 6-7 minutes.
  7. Add the remaining vegetables except for the tomatoes.
  8. Also, add in the seasonings. Cook vegetables on medium-high until the vegetables are tender and soft.
  9. Once cooked, add in the tomatoes and mozzarella until softened and melted.
  10. Plate your hash and sausage and serve with toast or an egg (if vegetarian or non-vegan) or other optional toppings.

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, Vegan
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by egccstaff
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats.

Ingredients

Dark Chocolate Peanut Butter Granola

  • 4 cups rolled oats
  • 1 cup chopped peanuts 
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup or honey
  • 1/2 cup peanut butter
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chunks

Directions

  1. Preheat the oven to 325ºF and line a baking sheet parchment paper
  2. In a large bowl, mix together the oats, peanuts, and salt.
  3. Then in a small saucepan, heat the sugar, cocoa powder, syrup or honey, peanut butter, and oil over medium heat. Cook until the sugar is dissolved, about 2-3 minutes.
  4. Once cooked, turn off the heat and stir in the vanilla.
  5. Add the saucepan mixture into the oats and combine well. Coat the oats completely.
  6. Add the granola onto a baking sheet and press it into the sheet. Place the granola in the oven and bake for 25-30 minutes.
  7. Once the granola has fully baked, top with half of the chocolate chunks.
  8. Place the granola back in the oven and bake for 2-3 minutes or until the chunks have melted.
  9. Remove granola from the oven and stir the granola well into the melted chocolate. Allow it to cool for at least 30 minutes before breaking it apart. Once cool, add in the remaining chocolate chunks and some more chopped peanuts if desired.
  10. Store in the pantry for up to two weeks.

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, Baking, Breakfast, Vegan
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by egccstaff
Watermelon & Mint Agua Fresca
July 30, 2021

Watermelon & Mint Agua Fresca

Watermelon & Mint Agua Fresca is simply blended watermelon served up with a pinch of sugar, lime juice, and fresh mint leaves over ice. This delicious beverage is perfect for a hot summer day. And with fresh, sweet watermelon, you don’t even need to add …

All Recipes, Beverage, Gluten Free, Vegan
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by egccstaff