Tag: easy recipes

Garlic Parmesan Brussels Sprouts
August 30, 2021

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts that can be vegan or non-vegan! Serve these Brussels sprouts as a delicious appetizer or side dish or pair with a complete protein to add some greens to your meal. For the non-vegan version, simply replace the vegan parmesan or regular …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Roasted Cauliflower Hummus
August 27, 2021

Roasted Cauliflower Hummus

Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich. Ingredients Roasted Cauliflower Hummus 5 …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Homemade Granola Bars
August 25, 2021

Homemade Granola Bars

These Homemade Granola Bars are baked and made with all-natural sweeteners. Mix and match the ingredients to modify your dietary needs. The oats can be substituted for gluten-free oats and you can use any nut butter to make the sweet binding agent. These granola bars can be enjoyed in the morning or as a mid-day energizer, perfect for kids and the whole family!

Ingredients

Homemade Granola Bars

  • 2 cups old-fashioned oats
  • 1/2 cup orange juice
  • 1 cup dates or dried figs, diced
  • 3 Tbs nut butter

Optional fillings:

  • 1/2 tsp cinnamon
  • 1/4 tsp all-spice
  • 1 Tbs raw pumpkin seeds
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chopped walnuts or almonds

Directions

  1. Begin by preheating the oven to 350ºF
  2. Spread out the oats onto a sheet pan and bake in the oven for 10 minutes or until lightly golden.
  3. Remove oats from the oven and place in a mixing bowl, optionally mix with cinnamon or all-spice.
  4. In a saucepan, combine the orange juice, dates or figs, and nut butter. Mix together on medium heat and simmer for 10-12 minutes.
  5. Transfer the sweetener mixture to a food processor or blender and blend together until thick and sticky.
  6. Mix the sweetener mixture with the oats and fold in any desired add-ins. Oats should be well covered.
  7. Then, pour the granola bar mix into an 8×8 inch pan and flatten out evenly with the back of a spoon.
  8. Place the granola back in the oven and bake for 15-20 minutes or until golden on top.
  9. Allow the granola to cool completely before cutting into bars.
  10. Store in an airtight container for up to 5-6 days.
  11. Any excess granola crumbles can be saved to use as a topping for yogurt or as a trail snack.

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.

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All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Plant-Based Shepherd’s Pie
August 20, 2021

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Mediterranean Sweet Potato & Lentils
August 16, 2021

Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet.

Enjoy these muffins with a cup of coffee or tea in the morning to start your day off right!

Ingredients

Time: 35-40 minutes Yield: 2 Dozen Small Muffins

Banana Oat Muffins

Wet Ingredients

  • 4-5 very ripe bananas, mashed
  • 1/2 cup smart balance or vegan butter, melted
  • 2 Tbs flax meal with 3 Tbs warm water or 1 egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free milk

Dry Ingredients

  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbs ground cinnamon
  • 2 cups flour
  • 3/4 cup old-fashioned oats

Optional fold-in’s: Chocolate chips, walnuts

Directions

  1. Begin by preheating your oven to 350-375ºF
  2. Prepare two 12-count muffin tins and line with paper liners or lightly grease with oil.
  3. In a large mixing bowl, mash the bananas into the melted vegan butter, vanilla, and egg replacer. Combine well until the bananas are fairly mashed.
  4. Then, mix in the dairy-free milk and combine well.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gradually add the dry ingredients into the wet ingredients. Be careful not to over-mix. It’s okay if there are still chunks of banana.
  7. Once the batter is mixed together, evenly distribute into the muffin tins, filling about half to 3/4 of the way full.
  8. Place in the oven and bake for 15 minutes. Then, rotate the pans and bake for another 10-12 minutes or until golden brown and cooked thoroughly on the inside. If a toothpick or fork can be poked in a muffin and comes out clean, the muffins are down.
  9. Store at room temperature for 2-3 days or in the refrigerator for up to 5 days. Best enjoyed fresh.

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, Breakfast, Vegan
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by egccstaff
Thai Basil Tofu (Pad Krapow)
August 11, 2021

Thai Basil Tofu (Pad Krapow)

Thai Basil Tofu (Pad Krapow) made with fresh Thai basil, tofu, and vegetables stir-fried and served over rice. This dish is perfect for plant-based diets, but you can always substitute the protein for shrimp, chicken, or beef. If you can’t find Thai basil, just substitute …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
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by egccstaff
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage and also substitute the vegetable broth for chicken stock.

Beyond Meat’s sausage is low in sodium, fat, and cholesterol and completely soy-free. This protein is pea and bean-based. You can read more about their ingredients here.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Beyond Sausage & Rice

  • 1 package beyond sausage, cooked & sliced
  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 tsp black pepper or cayenne pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • Green onions for serving

Directions

  1. In a pan, cook the sausage according to the package on the stovetop. Continually flip the sausage until evenly cooked. Remove from heat, allow to cool, and slice once cooled.
  2. Transfer the cooked fat from the sausage to a larger skillet and heat it on high heat. Once hot, sauté the onions, garlic, pepper, and carrots.
  3. Cook the vegetables for 5-7 minutes or until onions are translucent.
  4. Meanwhile, in a saucepan, bring the vegetable broth to a boil.
  5. Add the seasoning to the vegetables. Add in the mushrooms.
  6. When the vegetable broth has reached a boil, add to the skillet with the vegetables.
  7. Then, add in the rice and bay leaves.
  8. Stir the mixture well and cook on high for 3-4 minutes.
  9. Then, cover with a lid and reduce heat to low. Simmer for 25-30 minutes or until rice is cooked.
  10. During the last 5-10 minutes of cooking, mix in the sausage.
  11. Once done, remove the bay leaves, serve with freshly chopped green onions and enjoy.

Store leftovers in the refrigerator for up to 3-4 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, Entree, Gluten Free, Vegan
-
by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff