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Chickpea & Seitan Curried Stew
May 15, 2024

Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew with onion, carrots, tomatoes, and coconut cream. This sweet & spicy dish is hearty and delicious and can be served with basmati rice or couscous. You can also replace the seitan with beef and substitute the coconut cream for dairy-based …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan & Cabbage Salad
May 14, 2024

Seitan & Cabbage Salad

Seitan & Cabbage Salad with carrots, radishes, and a spicy miso lime dressing is a delicious dish to enjoy on a hot summer day. You can easily modify this into a poke bowl with rice and edamame for extra fuel for your day. Ingredients Serves: …

All Recipes, Appetizer, Plant-Based, Vegan
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by egccstaff
Spicy Tempeh Mushroom Tacos
May 8, 2024

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein.

Ingredients

Serves: 2-3 Time: 30 minutes to 2 hours

Spicy Tempeh Mushroom Tacos

  • 3 Tbs soy sauce
  • 1 Tbs sriracha
  • 1 Tbs sesame oil & canola oil (plus extra canola)
  • 1/2 tsp five spice
  • 1 Tbs smoked paprika
  • 1/4 tsp liquid smoke
  • 1 Tbs brown sugar
  • 1 package tempeh, small diced
  • 6-8 ounces white or cremini mushrooms, thinly sliced
  • Cilantro, avocado, or pickled onion for garnish
  • Corn or flour taco tortillas
  • Shredded cheese (optional)

Directions

  1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
  2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
  3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
  4. Then, slice the mushrooms. Set a large skillet to medium heat.
  5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
  6. Then, add the tempeh, saving some of the marinade.
  7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
  8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
  9. Assemble the tacos once everything is cooked, add optional toppings if desired, serve, 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, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
24 Summer Recipes for 2024
May 7, 2024

24 Summer Recipes for 2024

Here are 24 recipes for trying out in Summer 2024! These delicious recipes are from our selection and some of our favorite food blogs. 24 Summer Recipes for 2024 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Seitan Chick’n
May 2, 2024

Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n served over rice and topped with cilantro is a quick and easy plant-based take on doro wot. Ingredients Ethiopian-Style Seitan Chick’n Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Mint Chocolate Cake
April 29, 2024

Vegan Mint Chocolate Cake

Vegan Mint Chocolate Cake that is rich in flavor but refreshing with its delicious minty frosting. You can also try making a cream cheese frosting by substituting the non-dairy butter for a non-dairy cream cheese option.

Ingredients

Time: 45-60 minutes

Vegan Mint Chocolate Cake

  • 2 1/4 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1/2 Tbs baking soda
  • 1 1/4 cup vegetable oil
  • 1 Tbs vanilla extract
  • 1 1/2 cup strong brewed coffee
  • 2 Tbs apple cider vinegar

Mint Buttercream Frosting

  • 1/2 cup non-dairy butter, softened
  • 1/2 tsp vanilla extract
  • 3 Tbs non-dairy milk
  • 2 1/2 cups powdered sugar
  • 1 Tbs mint extract
  • 2-3 drops green food coloring (optional)
  • 1 cup non-dairy chocolate chips, pulsed in a food processor (set aside for decoration)

Directions

  1. Preheat the oven to 350ºF and prepare two 8 or 9 inch round cake pans by lightly coating with cooking spray or non-dairy butter and dusting with flour.
  2. In a large bowl, sift or whisk together the flour, sugar, cocoa powder, salt, and baking soda.
  3. In a separate bowl, whisk together the vegetable oil and vanilla. Then, mix in the coffee until well combined. Finally, mix in the apple cider vinegar.
  4. Create a well in the center of the flour bowl, then slowly pour the wet ingredients into the dry. Stir together with a whisk until the batter is free of lumps.
  5. Once your batter is mixed, evenly distribute it between the two pans. Place in the oven and bake for 20-25 minutes, until a toothpick comes out clean once poked in the center of the cake.
  6. While the cake is baking, whip together the non-dairy butter with a mixer until light and fluffy. Then, gradually mix in the vanilla, mint extract, green food coloring, and powdered sugar on the low setting. Get the frosting good and fluffy again. Store in the refrigerator until you’re ready to decorate, but if it sits too long, it’ll need to warm up again because the buttercream will stiffen up.
  7. Allow the cake to cool for 15-20 minutes before decorating, adding a layer of frosting on top of one of the cakes, then add the second cake on top and decorate however you desire.
  8. Decorate the frosted cake with the chopped chocolate chips. Serve and enjoy!
  9. Store leftovers 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, and Facebook

All Recipes, Baking, Dessert, Plant-Based, Vegan
-
by egccstaff
Golden Bowl
April 25, 2024

Golden Bowl

Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor! Ingredients Serves: 4-6 Time: 45-60 minutes Golden Bowl Peanut Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Parm Pasta
April 23, 2024

Beefy Parm Pasta

Beefy Parm Pasta that is fully plant-based! This protein-rich meal is quick, easy to make, and is absolutely delicious! You can also substitute for meat and dairy if desired. You may also use store-bought vegan parmesan or try homemade vegan parmesan. For a gluten-free option, …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Buffalo Tofu Wings
April 19, 2024

Buffalo Tofu Wings

Buffalo Tofu Wings adapted from the Post Punk Kitchen with some small changes. This recipe is delicious and easy to prepare for any plant-based friends. We recommend trying different sauces for this recipe, too!

Ingredients

Makes: 16 wings

Buffalo Tofu Wings

  • 14 oz block extra-firm tofu, sliced into 16 rectangles
  • Salt
  • 3 Tbs olive oil
  • 1 Tbs lemon juice 
  • 2 Tbs cornstarch 
  • 1/2 cup cold unsweetened non-dairy milk (we used oat milk)
  • 1 Tbs soy sauce
  • 1 cups panko breadcrumbs
  • 1 Tbs dried rosemary
  • 1/2 black pepper
  • Canola oil for frying 

Buffalo Sauce

  • 1/2 cup Frank’s Red Hot sauce
  • 1/4 cup vegan butter, melted

Directions

  1. Drain the tofu from its package and lightly press it with a couple paper towels to removed excess liquid.
  2. Cut the tofu into 16 equal rectangles, then place them carefully in a mixing bowl.
  3. Gently toss the tofu in 1/2 tsp salt, the 3 Tbs olive oil and 1 Tbs lemon juice.
  4. Line the tofu out onto a small baking sheet.
  5. Using one mixing bowl, add the panko breadcrumbs, rosemary, black pepper, and 1/2 tsp salt.
  6. Combine the non-dairy milk, cornstarch, and soy sauce in a separate mixing bowl. Whisk together until smooth.
  7. Now, using clean hands, dunk one tofu rectangle at a time in the milk slurry first and then use your other hand to toss the dunked tofu into the breadcrumbs, enough to coat evenly. Then, place the breaded tofu onto the same baking sheet.
  8. Repeat step seven until all the tofu has been breaded, then repeat step seven again with all the tofu for a double-coating.
  9. Discard any remaining slurry and breadcrumbs.
  10. In a large cast-iron skillet, fill 1/4 inch with canola oil. Set heat to medium-high. Once hot enough to fry, add the tofu and fry. It should take about 8 minutes total, so flip the tofu half way through frying.
  11. Place the fried tofu onto a tray or plate with a few paper towels to gently pat dry of excess oil.
  12. Meanwhile, melt the butter and mix with hot sauce, whisk together.
  13. Coat the fried tofu in the buffalo sauce, serve with carrots, celery, and vegan ranch, or with a salad, and enjoy!
All Recipes, Appetizer, Plant-Based, Vegan
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by egccstaff
Parmesan Roasted Chickpea Grain Bowl
April 18, 2024

Parmesan Roasted Chickpea Grain Bowl

Parmesan Roasted Chickpea Grain Bowl with roasted vegetables and kale served with brown rice is an easy protein meal. This recipe is easy to modify for a plant-based diet by using a non-dairy parmesan substitute. Try mixing and matching with different vegetables. Ingredients Serves: 3-4 …

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