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Eggplant & Sausage Stew

Eggplant & Sausage Stew

Eggplant & Sausage Stew with bell pepper, tomato, onion, and garlic. Adapted from the Veganomicon, this hearty stew is rich in flavor and protein! You can use a meat-based or plant-baed sausage, or you can substitute the sausage for a hearty bean like chickpeas or 

Tahini & Tofu Ramen

Tahini & Tofu Ramen

Tahini & Tofu Ramen with roasted vegetables. This broth-less noodle dish is rich in flavor, protein, and nutrients! Try mixing and matching with other vegetables and proteins. Ingredients Serves: 2-3 Time: 1 hour Tahini & Tofu Ramen Roasted Vegetables Roasted Tofu Tahini Sauce Directions Nutrition 

Almond Crescent Cookies

Almond Crescent Cookies

Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use.

Ingredients

Yield: 12-20 cookies Time: 25 minutes

Almond Crescent Cookies

  • 1 1/2 cup almond meal/flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1/3 cup sugar
  • 5 Tbs non-dairy or dairy butter, softened
  • Powdered sugar for dusting

Directions

  1. Begin by preheating the oven to 325ºF and preparing a baking sheet with parchment paper or non-stick liner.
  2. In a large bowl, cream together the sugar and non-dairy butter.
  3. Then, mix in the salt, cornstarch, and almond extract. Combine until smooth.
  4. Finally, mix in the almond meal until the dough is formed. It should be sticky and thick enough to form the cookies.
  5. Measure about 2 tsp worth of dough and form crescent shapes. Line the cookies on the baking sheet an equal distance apart. You may also flatten the cookies once on the sheet.
  6. Place the cookies in the oven and bake for 18-20 minutes or until lightly golden brown on the bottom edge.
  7. Allow the cookies to cool before rolling and dusting in powdered sugar.
  8. Store in an airtight container at room temperature for 4-5 days.

Nutrition Information

Nutrition Disclaimer

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Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking! Ingredients Serves: 4 Time: 45-50 minutes Ginger Tempeh & Udon Stir-Fry Stir Fry Sauce Directions Nutrition Information Nutrition 

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for 

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Curry Cauliflower & Black-Eyed Pea Soup

  • 1/2 yellow onion, diced
  • 4 garlic cloves, diced
  • 2 medium carrots, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 cup Lite Coconut Milk*
  • 3 cups of cauliflower, chopped
  • 2 cups black-eyed peas
  • 4 cups vegetable broth
  • 1 Tbs Curry Powder
  • Salt to taste
  • 1 cup green peas
  • Chopped cilantro and lime juice (optional topping)
  • Cooked rice for serving (optional)

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing all of your vegetables and set them aside.
  2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
  3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
  4. Then add vegetable broth, coconut milk, and another pinch of salt. Stir until everything is well combined.
  5. Add the cauliflower, green peas, and black-eyed peas, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 25 minutes or until cauliflower is tender.
  6. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

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.

Crumb Top Pumpkin Muffins

Crumb Top Pumpkin Muffins

Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping. Ingredients Yield: 12 muffins Time: 35 minutes Crumb Top Pumpkin Muffins Crumb Topping Directions Nutrition Information Nutrition Disclaimer More 

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering! Ingredients Serves: 4 Time: 45-50 minutes Hasselback Sweet Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty 

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw black-eyed peas, soak the night before or do the quick soak by boiling for two minutes, remove from heat, and allow it to rest in the pot covered for 1 hour or longer.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Black-Eyed Peas & Collards Soup

  • 16 oz. black-eyed peas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1-2 cups chopped collard greens, stems removed
  • 1 large carrot, diced
  • 3-4 small yukon potatoes, quartered
  • 3-4 garlic cloves, minced
  • 6 cups vegetable broth
  • 15 oz. diced tomatoes
  • 1 1/2 tsp paprika
  • 1 tsp dried thyme
  • 2 tsp black pepper, or to taste
  • 1 tsp dried sage
  • 1 Tbs olive oil

Directions

  1. Begin by heating a large soup pot on medium heat.
  2. Once hot, coat the bottom of the pot with olive oil, then sauté the onion, potatoes, and carrot.
  3. Cook for 4-5 minutes, then add the garlic. Stir for another 2 minutes.
  4. Then, add the black-eyes peas, seasonings, and tomatoes. Stir for 3-4 minutes before adding the collard greens and vegetable broth.
  5. Bring the soup to a boil, then reduce to low, cover with a lid, and simmer for 30 minutes.
  6. Cook the soup until the potatoes are softened. Taste and adjust seasoning as desired.
  7. If adding a protein, cook separately and add towards the last ten minutes of cooking.
  8. Serve and enjoy!

Store leftovers in the refrigerator for up to 4 days or freeze for 2 weeks and reheat on the stove.

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.

Orange & Ginger Pomegranate Cake

Orange & Ginger Pomegranate Cake

Pomegranate Cake with notes of orange & ginger makes for a delicious fall-winter recipe around the holiday times that is super easy to make. This fluffy, moist cake is lightly sweet and bursting with flavor. Not too bad for a plant-based recipe at that! Ingredients