Seitan “Pork” made with vital wheat gluten and tofu. This recipe can be used for plant-based pork chops or any other recipe calling for pork. Ingredients Yield: 5-7 pork chops Time: 1 hour 20 minutes Seitan “Pork” Dry Ingredients Wet Ingredients For Simmering Directions Nutrition …
Lion’s Mane & Italian Sweet Peppers sauté in a creamy, lemony reduction with seitan “pork” crumbles served with bread. Ingredients Serves: 3-4 Lion’s Mane & Italian Sweet Peppers Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …
Blueberry Muffins that are plant-based and easy to make! These moist and fluffy muffins are perfect year-round. You can use fresh or frozen blueberries and any non-dairy milk of your choice.
Ingredients
Yield: 12 muffins
Blueberry Muffins
2 1/3 cups all-purpose flour
3 tsp baking powder
2 tsp lemon zest
1/2 tsp ground cinnamon
1/4 Pinch of salt
1 cup dairy-free milk mixed with 1 Tbs apple cider vinegar
1/2 cup vegetable oil
2 tsp lemon juice
1 tsp vanilla extract
1 cup fresh blueberries
Directions
Preheat the oven to 360ºF and prepare a muffin tin with paper liners or lightly grease the tin.
Mix the non-dairy milk and the apple cider vinegar together, and set aside.
In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking powder.
Make a well in the center and pour in the oil, non-dairy milk mix, lemon zest, lemon juice, and vanilla extract.
Whisk the wet ingredients into the dry until just combined.
Use a rubber spatula to fold in the blueberries.
Divide the batter into the tin equally and place it in the oven.
Bake for 25-30 minutes, until lightly golden.
Leave the muffins in the tin out of the oven for 10-15 minutes before removing.
Store in an airtight container in the fridge for up to 4 days.
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Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week! Ingredients Yield: 8 large scones Time: 45 minutes Banana Date Scones Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …
Strawberry Bread is the perfect sweet bread for summertime. This recipe is super easy to make and may even surpass those who love banana bread. This recipe is fully plant-based and delicious! Ingredients Strawberry Bread Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …
10 Hearty Protein Meals from some of our favorite recipes to help you fuel your day and recover from your workouts. These recipes are fully plant-based, but check out the recipes for substitutions to best meet your dietary needs.
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!
Vegan Mint Chocolate Cake that is rich in flavor but refreshing with its delicious minty frosting. You can also try making a cream cheese frosting by substituting the non-dairy butter for a non-dairy cream cheese option. Ingredients Time: 45-60 minutes Vegan Mint Chocolate Cake Mint …
Buffalo Tofu Wings adapted from the Post Punk Kitchen with some small changes. This recipe is delicious and easy to prepare for any plant-based friends. We recommend trying different sauces for this recipe, too! Ingredients Makes: 16 wings Buffalo Tofu Wings Buffalo Sauce Directions
The Meatiest Meatless Meatloaf we’ve tried, and this one is full of protein! This hearty dish is sure to win over any non-believers in plant-based proteins. Serve with creamy mashed potatoes and roasted green beans or peas.
Ingredients
Serves: 6-8 Time: 1 hour 20 minutes
Meatiest Meatless Meatloaf
3/4 cup textured vegetable protein
2 bay leaves
3 cups water
1 cup cooked red lentils
1/2 cup vegetable broth
2 Tbs tomato paste
3 Tbs soy sauce
2 Tbs olive oil
1 Tbs smoked paprika
1 tsp paprika
1 1/2 tsp dried thyme
1/2 tsp dried sage
1 tsp onion powder & garlic powder
1/2 tsp black pepper
1 tsp cumin
1 tsp oregano
1/4 tsp salt
3/4 cup finely diced yellow onion
1/2 medium bell pepper, finely chopped
2 -3 cloves garlic, minced
1/2 cup panko bread crumbs
1 cup vital wheat gluten
Glaze
1/2 cup ketchup
1/2 Tbs brown sugar
1 Tbs dijon mustard
1 tsp apple cider or white vinegar
Dash of salt
Directions
In a medium pot, bring 3 cups of water to a boil with the bay leaves.
Once boiling, stir in the textured vegetable protein (TVP), turn off the heat and allow it to hang out for 10 minutes. Preheat the oven to 350º.
Meanwhile, in a large bowl, mash together the cooked lentils and vegetable broth, stirring well.
Then, add in the tomato paste, soy sauce, oil, and seasonings. Mix together well.
When the TVP has cooked, drain with a fine mesh strainer and press of the excess liquid using a big spoon or while wearing kitchen gloves (wait until the TVP has cooled enough to handle).
Then, mix the TVP into the large bowl along with the onion, pepper, garlic, and bread crumbs.
Finally, add in the vital wheat gluten, but fold in with clean hands, kneading together for about 5 minutes until a ball of “dough” is formed.
Prepare a sheet of aluminum foil, about 18 inches long, and then add a piece of parchment paper of the same length on top. Spray the parchment with cooking oil or lightly dab with oil and a paper towel.
Transfer the meatloaf ball to the center of the parchment on top of the foil and shape into a loaf, about 8 inches long by 3 inches wide.
Make sure each side of the loaf is evenly flat, then wrap the parchment/foil over the loaf. Transfer to a baking sheet.
Place the loaf in the oven and bake for 30 minutes. Then, carefully flip the loaf onto the opposite side and bake for another 20 minutes. Then, flip again, unwrap but do not remove the foil. Bake again for 10 more minutes so the loaf gets a little crispy.
While this baking is happening, mix together the glaze in a bowl and set aside.
After the 10 minutes of unwrapped baking, carefully transfer the loaf to a nonstick baking mat or another tray with parchment paper. Coat the top of the loaf with the glaze, return to the oven and bake for 20 more minutes.
Remove from the oven once fully baked, allow it to cool for 10 minutes before cutting and serving.
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!
Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …