Tag: Plant-Based

Tofu Lettuce Wraps

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 

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion. Ingredients Yield: 8-10 cookies Time: 25-30 minutes Chocolate Almond 

Falafel Platter

Falafel Platter

Falafel Platter with sautéed vegetables, cucumber, parsley, and cabbage served with pita bread and plant-based tzatziki sauce. This beautiful Mediterranean-inspired dish is delicious and can be easy to make with some additional preparation. If you’re making the falafel, you’ll want to prepare the mix one day in advance, though you could also try store-bought falafel mix as well!

Ingredients

Serves: 5-6 Time: Overnight & 45 minutes

Falafel Platter

Falafel Mix (prepared the day before) (yield: 12 patties)

  • 1 cup dried, uncooked chickpeas
  • 1/4 tsp baking soda
  • 1/2 cup fresh parsley leaves, stems removed
  • 1/2 cup fresh cilantro leaves, stems removed
  • 1/4 cup fresh dill, stems removed
  • 1/2 small onion, peeled & quartered
  • 4 garlic cloves, peeled
  • Salt to taste
  • 1/2 Tbs ground black pepper
  • 1/2 Tbs ground cumin
  • 1/2 Tbs ground coriander
  • 1/2 tsp baking powder
  • 1 Tbs toasted sesame seeds

Sautéed Vegetables

  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground thyme
  • 1 Tbs olive oil

Cucumber Salad

  • 1 cucumber, thinly sliced
  • 1/2 cup red cabbage, finely chopped
  • 1/4 cup fresh parsley, stems removed & minced
  • 1/2 lemon, juiced

Additional Toppings

Directions

  1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with just enough water to cover the chickpeas by at least 2 inches.
  2. Soak overnight for 18 hours (or longer if the chickpeas are too hard).
  3. After soaking, drain the chickpeas completely and pat dry.
  4. Next, add the chickpeas, herbs, onion, garlic and spices to a food processor or blender. Mix together in pulses of 40 seconds at a time until the mixture if well-combined.
  5. Transfer the falafel mix to an air-tight container and refrigerate for at least 1 hour (or overnight) before coking.
  6. Meanwhile, prepare your other ingredients for the platter. Set aside the veggie sauté mix and add the cucumber, parsley, cabbage, and lemon to a bowl, mixing together well. And if you’re using our hoomemade sauces, those could be prepared the day before or during this time.
  7. Right when you’re ready to cook the falafel, add the baking powder and sesame seeds to the falafel mixture and stir together well.
  8. Form small, equal sized patties by hand for cooking. If you’re frying the patties, prepare a pan with about 3 inches of vegetable oil and cook patties for 3-5 minutes or until lightly crisp on the outside.
  9. For baking falafel, preheat the oven to 375ºF and transfer patties onto a greased sheet pan. Bake for 20 minutes, flipping the patties every 5 minutes.
  10. Next, in a large skillet, set heat to high and add the olive oil. Cook the vegetables for about 15 minutes, stirring occassionally and adding the seasonings about half-way through.
  11. Once the veggies and falafel are done, plate together with the cucumber salad mix, some pita bread or rice, and top with some tahini or tzatziki.
  12. Serve & enjoy!

Nutrition Information

Nutrition Disclaimer

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Mocha Brownies

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 

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille with eggplant, zucchini, onion, garlic, and tomatoes. A delicious spin on the classic ratatouille. While we oven-roasted our tofu, you can try broiling or steaming it if preferred! Ingredients Serves: 4 Time: 50-60 minutes Culinary Skill: Intermediate Acorn Squash & 

Beyond Meatloaf

Beyond Meatloaf

A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve alongside some brussels sprouts or roasted vegetables.

Ingredients

Serves: 6-8 Time: 1 hour 45-50 minutes

Beyond Meatloaf

  • 1 Tbs olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 medium bell pepper, finely chopped
  • 2 -3 cloves garlic, minced
  • 16 oz. package Beyond Meat’s Beyond Beef
  • 8 oz. tomato sauce
  • 2 Tbs soy sauce
  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 1 1/2 tsp chili powder
  • 2 tsp Italian seasoning
  • 2/3 cup old fashioned or quick oats
  • 1 cup fine breadcrumbs

Glaze Topping Ingredients

  • 4 oz. tomato sauce
  • 1 Tbs soy sauce
  • 1 Tbs brown sugar
  • 1/2 tsp paprika & chili powder
  • 1 tsp cumin
  • 1 tsp italian seasoning
  • Salt and black pepper to taste

Directions

  1. Begin by preheating the oven to 375º F.
  2. In a medium skillet, set heat to high and add the olive oil.
  3. Begin sautéeing the onion until translucent. Then add the bell pepper and garlic and sauté together for about 4 minutes or until golden and tender.
  4. Then, in a large mixing bowl, combine the sautéed vegetables with the beyond beef, bread crumbs, oats, tomato sauce, and seasonings (everything excluding the glaze topping ingredients).
  5. Mix together thoroughly with a large spoon or clean hands until well combined.
  6. Next, transfer the meatloaf mix to a lighlty oiled metal or ceramic 9 x 5 x 3 inch loaf pan. Alternatively, you may line the loaf pan with parchment or foil to fit the bottom and sides, being sure to include winds on the side of the pan to easily remove the loaf from the pan after its cooked.
  7. Cover the loaf in the pan with foil and bake for 45 minutes.
  8. Meanwhile, prepare the glaze ingredients. Taste and adjust seasoning as desired.
  9. After the first 45 minutes or baking, remove the loaf from the oven and evenly spread the glaze on top.
  10. Return to the oven and bake for 20-30 minutes more, uncovered, until the loaf looks firm and the edges have browned.
  11. Whent he meatloaf is done cooking, remove from the oven and allow the loaf to rest for 15 minutes.
  12. Carefully cut 8-10 slices with a sharp knife or remove the loaf from the pan if you used a pan lining and then cut.
  13. Serve along some vegetable side dishes 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.

Vegan Yogurt Bowl

Vegan Yogurt Bowl

Vegan Yogurt Bowl is a delicious and easy way to get a nutritious breakfast that is rich in probiotics and protein – a perfect way to fuel your day! Mix and match with your favorite fruit, nuts, and granola. While we used Silk’s soy yogurt,