Tag: easy recipes

Tempeh Bolognese
September 12, 2022

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil. Ingredients Time: 45-55 minutes Tempeh Bolognese 1 package tempeh, minced or grated …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Asian-Style Roasted Sweet Potatoes
September 9, 2022

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
September 7, 2022

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper for a spring roll.

Ingredients

Serves: 5 Prep: 30 minutes – 1 Hour Cook Time: 15 minutes

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 3 Tbs soy sauce
  • 2 Tbs nutritional yeast
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 2-3 radishes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 medium carrot, thinly julienned
  • 2 Tbs rice vinegar
  • 1 tsp sesame oil (plus extra for cooking)
  • 1 large head lettuce, rinsed and leaves separated

Spicy Mayo

  • 1/2 cup vegan mayo
  • 1 1/2 Tbs sriracha
  • 1/2 Tbs soy sauce

Directions

  1. Cut the tofu in equal size rectangular strips, wrap in paper towels, and press the tofu for at least 30 minutes to an hour, weighing it down with a skillet or cookbooks on top of a cutting board.
  2. While the tofu presses, prepare the carrots, cucumber, and radish and place in a bowl with the sesame oil, rice vinegar, and a splash of soy sauce. Top with sesame seeds and set aside in the refrigerator to chill.
  3. Then, prepare the spicy mayo and set aside.
  4. Drain excess liquid from the tofu.
  5. In a mixing bowl, combine the soy sauce, nutritional yeast, and seasonings.
  6. In a large skillet, heat about 1 Tbs sesame oil. Once hot, add the tofu and cook for about 2-3 minutes and then flip.
  7. Transfer tofu to a plate or tray lined with a paper towel to dry excess oil.
  8. Plate the tofu on a large lettuce leaf and top with marinated vegetables and mayo dressing.
  9. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Grits & Chard Medley
August 26, 2022

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and …

All Recipes, Entree, Gluten Free
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by egccstaff
Cranberry Almond Bars
August 19, 2022

Cranberry Almond Bars

Cranberry Almond Bars are a delicious snack for the whole family to enjoy! This recipe is also a great starter recipe if you’re introducing your children to cooking/preparing food. You can use store-bought almond butter or try our homemade almond butter recipe. This recipe can …

All Recipes, Appetizer, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Mocha Brownies
August 10, 2022

Mocha Brownies

Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute the flour for gluten-free flour.

Ingredients

Yield: 18 brownies Time: 45 minutes

Mocha Brownies

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 + 1 tbs cup melted non-dairy butter
  • 1/2 + 1/3 cup non-dairy milk*
  • 1/2 cup coffee beans
  • 1/4 tsp coffee extract (optional)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 cup allergen-friendly chocolate chips

*You can supplement 1/2 cup of the milk for cold brew coffee

Directions

  1. Preheat the oven to 350ºF and prepare an 8-inch squash baking pan by lightly greasing it with a bit of oil.
  2. Begin by pouring the non-dairy milk into a small saucepan and then add the coffee beans. Set heat to low on the stove and allow it to simmer together for about 10 minutes, stirring occasionally.
  3. You should be able to smell the coffee come through but you don’t want to scorch the milk. Remove from heat once done and allow it to cool completely.
  4. Then, in a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and sugar. Create a well in the center.
  5. Drain the coffee-steeped milk into the center of the wet ingredients, and discard the coffee beans.
  6. Add the coffee extract and non-dairy butter to the bowl as well.
  7. Mix together the ingredients of a smooth, creamy batter is formed.
  8. Fold in the chocolate chips.
  9. Transfer the batter to the baking pan, place brownies in the oven and bake for 20-22 minutes. The top should be firm.
  10. Remove from the oven and allow to cool before cutting.

You may choose to dust with powdered sugar, try mixing a bit of cocoa powder in with the powdered sugar or try making an icing or serving with coffee ice cream.

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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Hot Italian Sausage Pasta with Broccoli
August 8, 2022

Hot Italian Sausage Pasta with Broccoli

Hot Italian Sausage Pasta with Broccoli is a quick and easy sauceless pasta dish that is simply tasty! We made this version plant-based by using Beyond Meat’s Hot Italian Sausage, but you can modify this recipe to have traditional sausage and even make this dish …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Lentil Balsamic Bowl
August 5, 2022

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Blueberry Banana Oat Bread
August 3, 2022

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian by using dairy milk (though eggs are not needed).

Ingredients

Time: 65 minutes Yield: 9-10 slices

Blueberry Banana Oat Bread

  • 1/4 cup non-dairy butter (melted) or light olive oil
  • 2-3 ripe bananas
  • 2 Tbs + 2 tsp sugar or agave nectar
  • 1/4 cup non-dairy, unsweetened milk
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbs flax meal (optional)
  • 1/2 Tbs chia seeds (optional)
  • 1 1/4 cup old-fashioned oats (or gluten-free oats)
  • 1 1/4 cup all-purpose flour (or gluten-free flour)

Directions

  1. Preheat the oven to 350º F and prepare a loaf pan by lightly oiling and dusting with flour. Remove excess flour by knocking the back of the pan over the trash or sink.
  2. In a large bowl, peel & mash the bananas with a fork or whisk.
  3. Once mashed, mixed together well with the non-dairy butter or oil, vanilla extract, and cinnamon.
  4. Then, mix in the baking powder, baking soda, salt, flax meal, and chia seeds. Stir together until thoroughly combined.
  5. Next, mix in the non-dairy milk and combine well.
  6. Then, gently fold in the oats with a rubber spatula until fully incorporated.
  7. Fold in the flour until the batter is fully formed. Be careful not to over-mix the batter.
  8. Lastly, fold in the blueberries until evenly distributed in the batter.
  9. Transfer the batter to the loaf pan and place it in the oven.
  10. Bake for 50-55 minutes. The top should be crisp and firm and test the inside by poking with a toothpick or butter knife. If it comes out clean, your bread is done.
  11. Allow it to cool before enjoying it!

Store in the refrigerator for up to 5 days or at room temperature for 3 days.

Nutrition Information

Serving per slice, estimated by Yummly

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.

Baking, Breakfast, Dessert, Plant-Based
-
by egccstaff
Shredded Coconut Mounds
August 1, 2022

Shredded Coconut Mounds

Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year. Ingredients Yield: 6-8 cookies Time: 20 minutes Shredded Coconut Mounds 3 cups …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff