Tag: Gluten Free

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
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
Creamy Tofu Pasta
September 30, 2022

Creamy Tofu Pasta

Creamy Tofu Pasta is an easy plant-based dish to make that is an excellent recovery meal after a big workout. A delicious recipe that you can modify to your liking, try sautéeing some bell pepper or broccoli to mix in with the pasta sauce along …

All Recipes, Entree, Gluten Free, 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
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by egccstaff
Roasted Butternut Squash Enchiladas
September 19, 2022

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Curry
September 16, 2022

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
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
  • 1/2 yellow onion, small dice
  • 2-3 garlic cloves, minced
  • 1/2 cup cremini or white mushrooms, minced
  • 7-8 cherry tomatoes, quarter cut
  • x2 8 oz. cans tomato sauce
  • 1 Tbs olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1-2 tsp red wine or white vinegar
  • Optional: vegan parmesan and fresh basil for topping

Directions

  1. Prepare all your vegetables and tempeh.
  2. In a medium stovetop pot, set heat to high and add the olive oil.
  3. Once hot, add the onions and stir together for 7 minutes.
  4. Then add the garlic and stir together for 2-3 minutes.
  5. Next, add the tempeh and continue to cook on medium high for 7-10 minutes, stirring occasionally.
  6. Splash in the vinegar to deglaze the pan, then add the mushrooms and tomatoes.
  7. Cook together for another couple minutes before adding the tomato sauce and herbs.
  8. Stir together well, cover pan with a lid, reduce heat to low and simmer for 30-45 minutes.
  9. Serve with pasta or roasted squash or eggplant 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
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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