Tag: Gluten Free

Skyline Dip
April 29, 2025

Skyline Dip

Skyline Dip is a midwestern side dish using Cincinnati’s signature chili, cream cheese, and shredded cheddar. Our version is 100% vegan, using Impossible Ground Beef, but this recipe can be made using the non-vegan originals and canned Skyline. This dish is perfect for a potluck, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Asparagus Risotto
April 22, 2025

Asparagus Risotto

Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings. Ingredients Serves: 5-6 Time: 45-50 …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
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0 Comments
Teriyaki Tempeh & Broccoli
April 12, 2025

Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli served over rice with a side of dressed cabbage and cucumber. This protein-rich dish is delicious and easy to prepare.

Ingredients

Teriyaki Tempeh & Broccoli

  • 1 Tbs sesame oil
  • 1 pack of tempeh, cut into 1/4 inch strips
  • 1/4 cup nutritional yeast flakes
  • 1/2 pound fresh broccoli, chopped into florets
  • 4 garlic cloves, minced
  • Cooked rice for serving
  • Optional garnish: sliced cucumbers, chopped cabbage, sesame seeds, chopped scallions, cilantro, lime, sriracha

Teriyaki Sauce

  • 1 Tbs sesame oil
  • 1/4 cup soy sauce
  • 1/2 Tbs maple syrup or honey
  • 2 garlic cloves, minced
  • 1/2 tsp fresh ginger, grated or minced

Directions

  1. Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
  2. In a large skillet over medium heat, add 1 Tbs sesame oil. Once hot, add tempeh strips and brown, cooking for about 4 minutes on each side.
  3. Once the tempeh is golden brown in color, add the teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
  4. Add broccoli florets and garlic to the pan. Sauté on medium-low heat for about 10 minutes, stirring occasionally.
  5. Remove from heat once broccoli is tender, crisp, and bright green in color.
  6. Serve over rice and top with optional garnish if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
25 Spring Recipes for 2025
March 16, 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …

All Recipes, Appetizer, Baking, Cooking Tips, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Cauliflower & White Bean Soup
February 28, 2025

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients. Ingredients Serves: 4-5 Time: 50-60 minutes Roasted Cauliflower & White Bean Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Rutabaga & White Bean Stew
February 8, 2025

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread.

Ingredients

Serves: 6 Time: 60 minutes

Rutabaga & White Bean Stew

  • 12 oz. rutabaga, peeled & chopped into 3/4 inch pieces
  • 12 oz. carrots, peeled & chopped into 3/4 inch pieces
  • 12 oz. golden beets, peeled & chopped into 3/4 inch pieces
  • 3 Tbs olive oil
  • 1 tsp salt
  • 2 cans white beans, drained & rinsed
  • 2 Tbs coconut oil, divided
  • 1 1/2 cup shallows, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 2 Tbs tomato paste
  • 2 cups vegetable broth
  • 1 13 oz. can crushed tomatoes
  • 1 tbs honey

Directions

  1. Preheat the oven to 425ºF and prepare your beets, rutabaga, and carrots.
  2. Spread the beets, rutabaga, and carrots between two roasting pans/baking sheets. Drizzle with the olive oil and salt, toss to coat. Roast the vegetables for 35-40 minutes, flipping and rotating the pans once halfway through.
  3. Meanwhile, in a 4-qt pot, set the heat to medium-high and sauté the shallots, garlic, and a pinch of salt. Cook for 5-7 minutes.
  4. Add the red pepper flakes, oregano, tomato paste, 1 tsp salt, vegetable broth, and crushed tomatoes. Reduce heat to low.
  5. By now, the veggies should be thoroughly roasted. Remove from the oven and place in the pot. Add the beans. Cover with a lid, turn off the heat, and allow it to sit for about 15 minutes.
  6. Serve with rice or with toasted bread, 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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Coconut Tofu & Rice Soup
January 31, 2025

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients. Ingredients Serves: 4-6 Time: 45-50 minutes Coconut Tofu & Rice Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards
January 17, 2025

Black-Eyed Peas & Collards

Black-Eyed Peas & Collards, the classic southern pairing, is delicious, rich in nutrients, and easy to prepare. Serve it up with cornbread on the side! Ingredients Serves: 8 Time: 1 hour plus 8 hours prep Black-Eyed Peas & Collards Black-Eyed Peas Collards Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Potato Salad
January 3, 2025

Vegan Potato Salad

Vegan Potato Salad with veganaise, cucumber, dill, turmeric, and carrot. This delicious recipe is easy to make.

Ingredients

Vegan Potato Salad

  • 2-3 pounds yukon potatoes, cut into 1/4-1/2″ thick pieces
  • 1 small seedless cucumber, thinly sliced
  • 1/2 cup vegan mayo
  • 2 Tbs dijon mustard
  • 3 Tbs white vinegar
  • 1 Tbs sugar
  • 1/2 Tbs dried dill
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 medium carrot, grated

Directions

  1. Cut the potatoes and place them in a large pot. Fill the pot with water, adding about 4 inches of water past the tops of the potatoes. Bring to a boil and boil for about 15 minutes, just enough so they can be easily pricked with a fork but not falling apart.
  2. In a large mixing bowl, whisk together the mayo, dijon, vinegar, sugar, dill, turmeric, salt, and pepper. Fold in the chopped cucumber and place in the fridge to chill.
  3. After the potatoes are cooked, strain and rinse with cool water. Allow the potatoes to cool for another 15 minutes. Mix the potatoes into the dressing, top with grated carrot, and cool again for at least 45 minutes.
  4. Serve once chilled, store leftovers in the fridge for 2-3 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, and Facebook.

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Warm Quinoa Salad & Roasted Cauliflower
December 6, 2024

Warm Quinoa Salad & Roasted Cauliflower

Warm Quinoa Salad & Roasted Cauliflower with celery, carrots, onion, and kale. This delicious and easy recipe is rich in nutrients. Ingredients Serves: 3-4 Time: 40 minutes Warm Quinoa Salad & Roasted Cauliflower Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

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