Tag: Recipes

Smoky Broccoli Cheddar Soup
October 16, 2024

Smoky Broccoli Cheddar Soup

Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread. Ingredients Serves: 4-6 Time: 45 minutes Smoky Broccoli Cheddar Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Carrot Soup
October 10, 2024

Ginger Carrot Soup

Ginger Carrot Soup is rich in flavor and easy to make with just 6 ingredients. Perfect for the cold weather months. You may substitute some of the vegetable broth for coconut milk for a creamier soup if desired. Ingredients Serves: 4-5 Time: 45-60 minutes Ginger …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well.

Ingredients

Chipotle Cheese Grits

  • 1 cup grits
  • 3 cups water
  • 1/4 cup non-dairy cheddar
  • 1-2 canned chipotles, chopped + 2 tsp chipotle can juice
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • Oil for cooking

Directions

  1. Begin by preparing your vegetables and tempeh
  2. In a medium pot, add the water and a dash of salt and bring to a boil.
  3. Once boiling, add the grits and season with another dash of salt, pepper, and chili powder. Add the juice of the chipotle pepper and stir together.
  4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes. Add in the cheese towards the end.
  5. Set a skillet to medium heat. Once hot, add enough oil to lightly coat the pan and toss in the tempeh. Cook for 5-7 minutes with a dash of salt paprika, black pepper, and chili powder.
  6. Then add in the onion, carrot, mushroom, and bell pepper.
  7. Cook together for another 5-7 minutes, then add in the chipotle pepper. Cook until the vegetables are tender.
  8. Once the vegetables and grits are done, serve together.
  9. If desired, serve with chopped scallions or top with nutritional yeast.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Breakfast, Entree, Gluten Free, Plant-Based
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by egccstaff
Sweet Potato Golden Bowl
September 17, 2024

Sweet Potato Golden Bowl

Sweet Potato Golden Bowl with roasted tofu, carrots, onions, pepper, cabbage, grains, and a ginger sesame dressing. Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato Golden Bowl Ginger Sesame Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Seitan “Pork”
August 29, 2024

Seitan “Pork”

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 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Lion’s Mane Pilaf
August 29, 2024

Lion’s Mane Pilaf

Lion’s Mane Pilaf with chickpeas, creamy rice, kale, peppers, onion, and celery. This delicious grain bowl is rich in nutrients.

Ingredients

Serves: 3-4 Time: 45 minutes

Lion’s Mane Pilaf

  • 4-5 oz. lion’s mane mushrooms
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium bell pepper, thinly sliced
  • 1 medium carrot, thinly diced
  • 2 cups kale, stems removed and chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt + Black pepper to taste
  • 1/2 lemon juiced
  • Olive oil
  • 1 cup light coconut milk (optional, sub for 1 cup water or vegetable broth)
  • 1 cup vegetable broth
  • 15 oz. can chickpeas, drained
  • 1 cup white rice

Directions

  1. Begin by preparing your vegetables. Carefully pull apart the lion’s mane, cutting any large, thick pieces of the stem off. Set aside from the rest of the vegetables.
  2. Then, prepare the pilaf by setting a medium pot to medium hot. Once hot, add a light drizzle of oil and then the rice. Stir the rice together for 2-3 minutes, then add the chickpeas. Stir for one more minute.
  3. Add the coconut milk and vegetable broth to the rice. Cover with a lid and bring to a boil, once boiling, reduce heat to low and simmer for 20-25 minutes until rice is cooked. Stir occasionally.
  4. In a large skillet set heat to medium heat. Once hot, add enough olive oil to lightly coat the pan. Sauté the lion’s mane for about 3-5 minutes on each side until lightly browned. Add the lemon juice between flipping. Remove the lion’s mane from the pan and use the same pan to immediately begin sautéeing the onion.
  5. Cook for 5-7 minutes until translucent, then add the celery, carrot, and bell pepper. Stir together for another 7-10 minutes, adding a dash of salt and pepper and the remaining seasonings.
  6. Add the kale towards the end of cooking, allowing it to wilt. Once the vegetables are tender and the rice is cooked, return the mushrooms to the pan to warm them up.
  7. 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.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mongolian Pork
August 22, 2024

Mongolian Pork

Mongolian Pork with stir-fried vegetables served over rice. This dish is delicious and easy to make and we even offer a meat-free substitute. You can use seitan chick’n, tofu, or a plant-based “pork chop” Ingredients Serves: 4 Time: 45-60 minutes Mongolian Pork Directions Nutrition Information …

All Recipes, Entree
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by egccstaff
Banana Oat Bars
August 5, 2024

Banana Oat Bars

Banana Oat Bars are easy to make and are great for a quick breakfast on the go. This recipe is also easy to modify if you want to try a different nut-butter, sweetener, or try adding dried fruit or chia seeds for an extra omega-3 …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Plum Upside Down Cake
July 31, 2024

Plum Upside Down Cake

Plum Upside Down Cake is a delicious treat to enjoy in the summer and is easy to make! This plant-based recipe is quick and simple to follow with nothing too fancy. You can substitute the almond flour for another type of nut and grinding it in a food processor until fine and crumbly. Or you can try using a gluten free or oat flour option.

Ingredients

Plum Upside Down Cake

  • 1 1/2 cup all-purpose flour
  • 3/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2/3 cup non-dairy milk
  • 1/4 cup non-dairy butter or vegetable oil
  • 1/2 cup sugar
  • 1 Tbs lemon juice
  • 2-3 plums, seeds removed & thinly sliced
  • 1 Tbs maple syrup, agave nectar or honey

Directions

  1. Preheat the oven to 360ºF and prepare an 8-inch cake pan or springform pan by lightly greasing the bottom and sides.
  2. Cut the plums and arrange neatly on the bottom of the pan, drizzle with the maple syrup, agave, or honey. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, all spice, cinnamon, and ginger.
  4. In a medium bowl, whisk together the non-dairy milk, butter, vanilla, sugar, and lemon juice.
  5. Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
  6. Whisk the batter together until it is smooth.
  7. Pour the batter onto the plums into the pan, leveling out and smoothing with a spoon or rubber spatula.
  8. Place in the oven and bake for about 35 minutes or until a toothpick or fork comes out clean. Allow the cake to cool for 15 minutes before flipping.
  9. Cool for about 10 more minutes before cutting and serving.
  10. Store leftovers in the refrigerator for up to 4 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, Baking, Plant-Based, Vegan
-
by egccstaff
Tomato & Herb Grain Bowl
July 18, 2024

Tomato & Herb Grain Bowl

Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance. Ingredients Serves: 4-5 Time: 60 minutes Tomato …

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