Tag: easy recipes

Pesto-Spinach Spaghetti
October 17, 2022

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Zucchini Muffins
October 14, 2022

Zucchini Muffins

Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up! Ingredients …

All Recipes, Baking, Gluten Free, Plant-Based, Vegan
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by egccstaff
Potato Lentil Soup
October 12, 2022

Potato Lentil Soup

Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference.

Ingredients

Potato Lentil Soup

  • 4-5 red potatoes, quarter cut
  • 1 large carrot, diced
  • 3 garlic cloves, minced
  • 1/2 large yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 cup mushrooms, sliced
  • 1 1/2 cup brown lentils, rinsed
  • 6 cups vegetable broth (or other stock if preferred)
  • 1 can petite diced tomatoes, rinsed
  • 1-2 bay leaves
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1 Tbs olive oil

Directions

  1. In a large pot, set heat to medium-high and add the olive oil.
  2. Once hot, begin sauteeing the onion and garlic, stirring together for 2-3 minutes.
  3. Then, add in the carrot and celery. Stir together for 5 minutes.
  4. Next, add in the potatoes and mushrooms, stirring for 5-7 minutes.
  5. Then, add the seasonings and lentils, and stir together for 1 minute.
  6. Add the tomatoes, stock, and bay leaves. Bring the soup to a boil.
  7. Once boiling, reduce heat to low and allow it to simmer for 25-35 minutes or until potatoes and lentils are softened and cooked through.
  8. Remove bay leaves after the soup is cooked.
  9. Serve hot and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Arroz con Pollo
October 5, 2022

Vegan Arroz con Pollo

Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Muffins
October 3, 2022

Pumpkin Muffins

Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For a gluten-free option, substitute for 1:1 gluten-free flour.

Ingredients

Yield: 12 muffins Time: 35 minutes

Pumpkin Muffins

Dry Ingredients

  • 1 3/4 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp pumpkin spice
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar

Wet Ingredients

  • 1 (15 oz) can pumpkin purée
  • 1/4 cup non-dairy butter, melted or avocado oil
  • 1 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • Optional: 1/2 cup dried cranberries

Optional topping: Pepitas (raw pumpkin seeds)

Directions

  1. Preheat the oven to 400ºF
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. Then, in a medium size mixing bowl, whisk together all your wet ingredients.
  4. Next, create a well in the middle of the dry ingredients and then, pour the wet ingredients into the center of the well.
  5. Using a rubber spatula, carefully fold the wet ingredients into the dry, being careful not to over-mix.
  6. Fill a muffin tin with liners and scoop the batter into each tin, filling up most of the way to the top.
  7. Once done, top with pepitas if desired.
  8. Place muffins in the oven and bake for 23-26 minutes or until a toothpick comes out clean when poked into the center of a muffin.
  9. Allow them to cool before serving.

Store at room temperature for up to 4 days or in the refrigerator for 5-6 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

Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Tempeh Barley Chili
September 28, 2022

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Beet & Barley Vegetable Soup
September 26, 2022

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Plant-Based Fried Rice
September 23, 2022

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best outcome, prepare your rice ahead of time and allow it to completely cool. Leaving it in the refrigerator the day before is even better.

Ingredients

Serves: 4 Time: 45 minutes

Plant-Based Fried Rice

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 3-4 radishes, thinly sliced
  • 4 Tbs Just Egg plant-based scramble
  • 1/2 package tempeh, sliced
  • 2-3 Tbs soy sauce
  • 1 Tbs non-dairy butter
  • 1-2 Tbs rice vinegar
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • Cooked rice, chilled (prep: 1 cup rice, 2 cups water)
  • Topping: chopped scallions, sriracha

Directions

  1. Begin by preparing your vegetables.
  2. Then in a small pan, scramble the Just Egg until cooked. Remove from heat and set aside.
  3. Next, in a large skillet, heat the non-dairy butter.
  4. Once hot, begin cooking the tempeh. Cook on each side for about 2-3 minutes or until lightly crisp.
  5. Then, add in the onion, pepper, carrot, and squash.
  6. Continue to cook together for 5-7 minutes.
  7. Next, add the mushrooms, radishes, seasonings, and 1-2 Tbs of soy sauce.
  8. Stir together for another 5-7 minutes on high heat.
  9. Add in the rice vinegar and stir. Then add in the cold rice and dash of soy sauce.
  10. Continue to cook until the rice is fully incorporated, allowing it to crisp lightly on the bottom.
  11. Taste and adjust seasoning as desired by adding more soy sauce.
  12. Then, stir in the plant-based egg scramble.
  13. Remove from heat, and top with scallions. Serve with sriracha if desired.
  14. 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
-
by egccstaff
Butternut Squash Pasta
September 21, 2022

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta. Ingredients …

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