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 …
Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …
Plant-Based Breakfast Platter of oven-roasted potatoes, sautéed vegetables, and tofu scramble served with toast makes for one hearty way to start the day. Try subbing out the vegetables for additional seasonal greens or roots. For a vegetarian option, try serving with a fried egg or substitute the tofu for scrambled eggs.
Ingredients
Serves: 2-3 Time: 35 minutes
Plant-Based Breakfast Platter
Roasted Potatoes
6-7 small red potatoes
2 Tbs olive oil
Dash of salt and pepper
Sautéed Vegetables
1/2 yellow onion, diced
1/2 bell pepper, diced
1 small yellow squash or zucchini, diced
Salt & black pepper to taste
1 tsp garlic powder
1/2 tsp dried thyme
1 tsp paprika
Olive oil for cooking
Tofu Scramble
1/2 extra firm tofu block, drained & crumbled
2 Tbs soy sauce
1/2 Tbs olive oil
3 Tbs nutritional yeast
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
Side & Toppings
Toast
Avocado slices
Nutritional yeast or vegan cheese
Chopped scallions
Hot sauce
Directions
Preheat the oven to 400ºF and prepare your potatoes.
Cut the potatoes into 1/4 inch thick slices, toss in a bowl with a dash of olive oil, salt, and pepper.
Spread the potatoes out onto a tray and roast for about 20 minutes.
Meanwhile, prepare your veggie sautée by chopping the onions, bell pepper, and squash.
Drain and crumble the tofu into a bowl and mix with the remaining tofu ingredients.
Begin heating skillets to cook your vegetables and tofu separately.
Once the skillets or pans are hot, add enough oil to lightly coat the pan and cook the vegetables.
Spread the tofu evenly out onto the other pan and allow it to sit for 3-4 minutes on medium heat before flipping. Repeat this process until the tofu is lightly browned and firm. Remove from heat once done.
Sautée the vegetables on medium heat until the onions are translucent and the veggies are tender. Season lightly with a dash of salt and pepper, garlic powder, paprika, and thyme. Use a dash of apple cider vinegar to deglaze the pan.
Flip the potatoes about half-way through roasting. If desired, you may top the potatoes with a non-dairy cheese towards the last few minutes of cooking. Cook until they are lightly crisp and evenly roasted.
Serve the potatoes, tofu, and veggies together, along with a side of toast. Top with optional toppings if desired and enjoy!
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Matcha Chocolate Scones that are vegan and allergen-friendly, not to mention delicious. These scones are low in sugar, bringing out the earthy flavor of matcha while being lightly sweetened by chocolate. Serve them fresh when hot and you can store them at room temperature for …
Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …
Carrot-Banana Bread is delicious and easy to make! This lightly sweet loaf can be elevated with nuts and sultanas. Try it with your morning coffee or afternoon tea. This recipe is plant-based but you can substitute for dairy butter and milk.
Ingredients
Carrot-Banana Bread
1-2 medium carrots, grated (about 3/4 cup)
2 ripe bananas, mashed
1/3 cup non-dairy butter, melted
1 Tbs vanilla extract
2 Tbs nut butter
1/4 cup brown sugar
1 cup non-dairy milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
Optional add-ins: walnuts or almonds, raisins or dried cranberries
Directions
Prepare a loaf pan by lightly greasing it with butter or canola oil and dust lightly with flour.
Preheat the oven to 350ºF.
In a medium bowl, mash together the melted butter, brown sugar, vanilla, and banana.
Then mix the grated carrot and milk in with the banana mix.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Create a well in the flour mixture and fold in the wet ingredients.
Fold in the additional add-ins if desired.
Distribute the batter into the loaf pan.
Place in the oven and bake for 50-55 minutes. After about 30 minutes, check the loaf, and if it is not set in the middle, cover the pan with foil so that the outside doesn’t over bake.
Bake until the loaf is done and check by poking a knife or toothpick in center, if it comes out clean, the loaf is done.
Allow the bread to cool before slicing and enjoying.
Store at room temperature for 3-4 days or in the refrigerator for up to 5 days.
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Banana Almond Energy Balls are easy to prepare and make for a perfect morning or mid-day snack when you need a boost of nutritious energy. For a gluten-free version, use gluten-free oats, and you may try substituting the almond butter for another nut butter or …
We’ve put together of list of 23 Healthy Recipes to try out for 2023. Start the year off right and achieve your personal health goals by preparing ahead! This list is full of nutritious, delicious, and easy recipes for you to try from our collection …
Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.
Ingredients
Serves: 2-3
Tempeh Scramble Grit Bowl
1/2 cup yellow grits
2 cups water
1/2 yellow onion, diced
1 small bell pepper, diced
1/2 small zucchini, thinly sliced
2-3 mushrooms, sliced
Half extra firm tofu block, drained & crumbled
1 tsp paprika
1/2 tsp chili powder
2 Tbs nutritional yeast
1 Tbs soy sauce
1/2 Tbs tahini
1 tsp ground mustard
1/2 tsp black pepper
1 tsp garlic powder
Olive oil
Directions
To prepare the tofu, crumble half a block into a bowl
Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
Then, prepare your vegetable hash.
In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
Stir the grits occasionally until cooked, about 10-15 minutes.
Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
Transfer the tofu to the vegetables once both are cooked.
Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce if desired, and enjoy!
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Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea. Ingredients Yield: 12 Time: 30 minutes Leftover Cranberry Sauce Muffins Crumb tobbing …