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Vegan Chick’n Tortilla Soup
December 4, 2023

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Crumb Top Pumpkin Muffins
November 30, 2023

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

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1/8 tsp salt
  • 1 heaping cup canned pumpkin
  • 3/4 cup non-dairy milk
  • 1/3 cup melted non-dairy butter
  • 1/2 cup sugar
  • 2 tsp vanilla extract

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1 tsp pumpkin spice
  • 2 Tbs brown sugar
  • 3 Tbs non-dairy butter
  • 1/4 cup mix sliced almonds or walnuts and dried cranberries

Directions

  1. Begin by preheating the oven to 350ºF and preparing a 12-muffin tin.
  2. Then, in a large mixing bowl, whisk together the canned pumpkin, melted butter, sugar, vanilla, and non-dairy milk.
  3. Next, add in the baking powder, baking soda, salt, and pumpkin spice.
  4. Lastly, mix in the the flour gradually until the batter is formed.
  5. Divide the batter out into the muffin tin evenly.
  6. Then, combine the crumb top ingredients in the mixing bowl. Mix together with clean hands.
  7. Top the muffins with the crumb top, then place the muffins in the oven and bake for 25-28 minutes or until they come out clean when poked with a toothpick.
  8. Allow the muffins to cool completely before removing them from the tin and any liners if used.
  9. Store at room temperature in a sealed container for up to 3 days, or store in the refrigerator for 5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Hasselback Sweet Potatoes
November 28, 2023

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 …

All Recipes, Baking, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards Soup
November 20, 2023

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Orange & Ginger Pomegranate Cake
November 16, 2023

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

Serves: 8-12 Time: 1 hour 30 minutes

Orange & Ginger Pomegranate Cake

  • 6 Tbs non-dairy butter
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup orange juice
  • 1/4 cup plant-based milk
  • 1 heaping Tbs flax seed + 2-3 Tbs warm water
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup pomegranate seeds

Directions

  1. Preheat the oven to 350ºF.
  2. Meanwhile, seed your pomegranate, placing the arils on a paper towel or clean kitchen towel to remove some of the moisture.
  3. Then, generously grease an 8 or 9 inch cake pan with the non-dairy butter or cooking spray.
  4. In a medium bowl, whisk together the flour, ginger, baking powder, and salt.
  5. Then, in a large bowl or stand mixer, combine the butter and sugar and beat until light and fluffy. Turn down the mixer and slowly add in the flax egg, non-dairy milk, and vanilla.
  6. Reduce to the lowest speed and gradually mix in the dry ingredient mixture until the batter is formed, free of lumps.
  7. Use a rubber spatula to scrape the batter into the prepared pan and smooth the top.
  8. Then, spread the pomegranate arils on top of the batter and lightly press them into the cake. 
  9. Place the pan in the oven and bake for 10 minutes at350°F. Then reduce to 325°F and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes in the pan before cutting.
  11. Best enjoyed fresh, but you may store the cake in an airtight container 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, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes. Ingredients Serves: 4-6 Time: 60 minutes Creamy Acorn Squash …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Curried Udon & Tofu Stir-Fry
November 9, 2023

Curried Udon & Tofu Stir-Fry

Curried Udon & Tofu Stir-Fry with sautéed vegetables. This rich, flavorful dish is well worth the prep work! Inspired by the Veganomicon, this recipe is delicious and perfect to modify with your preferred proteins and vegetables. Try cooking with chicken, adding a poached egg, or …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Coconut Curry Split Pea Soup
November 7, 2023

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth.

Ingredients

Serves: 6-8 Time: 60-70 minutes

Coconut Curry Split Pea Soup

  • 2 cups green split peas, rinsed
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can lite coconut milk
  • 1 Tbs curry powder
  • 1/2 tsp black pepper
  • 1/4 chili flakes (optional)
  • 1/2 tsp ground ginger
  • 1 Tbs red curry paste
  • 2 Tbs tomato paste

Directions

  1. Begin by preparing your vegetables.
  2. In a large stockpot, set heat to medium-high. Once hot, add olive oil.
  3. When the oil begins to lightly steam from the pot, begin sautéeing the onion and garlic.
  4. Cook the onions for about 2-3 minutes, then add in the carrots and celery. Cook together for another 5-7 minutes.
  5. Then, add the seasonings, curry paste, and tomato paste. Stir for another 2-3 minutes.
  6. Add in the coconut milk and split peas and cook for another minute before adding in the vegetable broth.
  7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 50 minutes or until the peas are softened.
  8. Allow the soup to cool for 5-10 minutes before serving.
  9. Serve with toast or crackers 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Sweet Potato Pasta
November 2, 2023

Sweet Potato Pasta

Sweet Potato Pasta makes for a creamy & delicious dish that is easy to prepare. We topped this dish with sautéed vegetables, but you could also try adding tempeh for additional protein. For a gluten-free version, substitute for gluten-free pasta. Ingredients Serves: 4 Time: 45 …

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