Tag: Plant-Based

Vegan Apple Pie
November 30, 2022

Vegan Apple Pie

Vegan Apple Pie is a plant-based take on the classic pie. This dish is easier than it looks and is absolutely delicious. A hearty contender to any other traditional pie with a delightfully flaky crust and scrumptious filling. This is perfect for the fall and …

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Plant-Based Thanksgiving Recipes
November 23, 2022

Plant-Based Thanksgiving Recipes

Plant-Based Thanksgiving Recipes for your holiday season! Check out some of our favorite recipes to prepare for your next Thanksgiving, Friendsgiving, or holiday get-together. These recipes are easy to make and are absolutely delicious! We’ve picked some of the favorites we’ve made here on Hearty …

All Recipes, Appetizer, Beverage, Cooking Tips, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mashed Sweet Potatoes & Lentils
November 21, 2022

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts which we paired to create a complete entrée.

Ingredients

Serves: 4 Time: 35-40 minutes

Mashed Sweet Potatoes & Lentils

  • 2 large sweet potatoes
  • 1 Tbs non-dairy or dairy butter
  • 1/4-1/2 cup non-dairy milk or cream
  • 1 cup uncooked green lentils
  • 1/2 cup mushrooms, sliced
  • 2 cups vegetable broth
  • 1 tsp paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme

Roasted Brussels Sprouts

  • 1 lb brussels sprouts, stems removed & halved
  • 1/2 yellow onion, diced
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 3 garlic cloves, peeled & roughly chopped

Directions

  1. For the brussels sprouts, prepare them along with the onion and garlic and add them to a small roasting pan.
  2. Mix with oil, salt, and pepper. Place in the oven and roast for about 30 minutes.
  3. For the potatoes, poke a few holes in them with a fork and bring water in a large pot to boil.
  4. Add the sweet potatoes and allow them to simmer in the water for about 20-30 minutes or until softened and easy to poke through.
  5. For the lentils, in a medium pot, add a splash of olive oil.
  6. Once hot, add the lentils and mushrooms and stir together for 1 minute.
  7. Then, add the vegetable broth, paprika, sage, and thyme.
  8. Cover the pot with a lid, bring to a boil, and once boiling, reduce heat to low and simmer for 25 minutes or until fully cooked.
  9. Once the sweet potatoes are soft, drain the water and mix with a mixer, immersion blender, or heavy fork with the non-dairy butter and milk, adding just enough milk to a preferred level of creaminess. You may also season the sweet potatoes with a dash of salt and pepper to your liking.
  10. After everything has been cooked, serve together 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.

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cinnamon Rolls
November 16, 2022

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls that are lightly sweet, easy to make, and perfect for sharing at a get-together for brunch or a holiday party. This is a great starter recipe for testing your baking skills as well! Ingredients Time: 1 hour 45 minutes Yield: 10 rolls …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Bok Choy & Tofu Soup
November 2, 2022

Bok Choy & Tofu Soup

Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try …

Appetizer, 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

Yield: 12 muffins Time: 35-40 minutes

Zucchini Muffins

  • 1/2 cup non-dairy & unsalted butter, (or dairy butter) melted
  • 1/4 cup non-dairy or dairy milk
  • 1 Tbs flax seed + 2 Tbs warm water (or 1 egg)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup zucchini, shredded
  • 1/2 cup walnuts, chopped (optional)

Directions

  1. Preheat the oven to 350º F and prepare a muffin tin by lining paper or silicon liners or lightly oiling.
  2. Then, prepare the zucchini by shredding it in a food processor with the shred blade or use a box grater. Set aside.
  3. In a medium bowl, combine the melted butter with the sugar. Whisk together with the flax “egg,” vanilla, and non-dairy milk.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  5. Fold the wet ingredients into the dry ingredients, and carefully combine with a rubber spatula until combined. Be careful not to overmix the batter.
  6. Then, carefully fold in the shredded zucchini and walnuts until fullly combined.
  7. Fill the muffin tin with batter until each mold is almost full.
  8. Place in the oven and bake for 22-25 minutes or until done. Check for doneness by poking with a toothpick or knife, if it comes out clean, the muffins are done.
  9. Remove from the oven and allow to cool before serving.

Store at room temperature for up to 3-4 days, or in the refrigerator for up to 5 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, Baking, Gluten Free, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
September 7, 2022

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chocolate Almond Cranberry Cookies
August 24, 2022

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 Cranberry Cookies

  • 1/4 cup melted non-dairy butter or coconut oil
  • heaping 1/4 cup almond butter
  • 1/2 cup light brown sugar
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almond flour
  • 1 cup flour (or gluten-free flour)
  • 1/4 cup dried cranberries
  • 1/4 cup allergen-friendly chocolate chips

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, whisk together the butter, almond butter, salt, baking soda, vanilla extract, brown sugar, and non-dairy milk until thoroughly combined.
  3. Next, fold in the almond flour until fully blended.
  4. Then, fold in the flour until a dough forms. The dough should be slightly sticky but firm.
  5. Fold in the chocolate chips and cranberries with a rubber spatula or by hand.
  6. Then, on a cookie sheet lined with a baking mat or parchment paper, form equal-sized cookie dough balls, and flatten them with your palm onto the sheet. This dough can yield 8-10 cookies.
  7. Place in the oven and bake for 12-13 minutes or until the outside is lightly browned.
  8. Remove from the oven and allow to cool before enjoying.

Store at room temperature for up to 4-5 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, Baking, Dessert, Gluten Free, Plant-Based
-
by egccstaff
Falafel Platter
August 15, 2022

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 …

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