Tag: vegan recipes

Pumpkin Pancakes
October 21, 2023

Pumpkin Pancakes

Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Tomato & White Bean Stew

  • 8-10 oz. cherry tomatoes
  • 1 Tbs olive oil
  • 2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp dried paprika
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 1 1/2 cup vegetable broth
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400º F and toss the tomatoes in a bowl with olive oil, a dash of salt and pepper, paprika, and thyme.
  2. Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
  3. Meanwhile in a medium-large stovetop pot, set heat to medium-high.
  4. Once hot, begin cooking the onions. Sauté on medium heat for 2-3 minutes, then reduce heat to medium-low and cook for 11-15 minutes to carmelize.
  5. Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
  6. Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
  7. If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
  8. Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
  9. Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers if desired.

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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-spiced Eggplant & Lentils
September 1, 2023

Ethiopian-spiced Eggplant & Lentils

Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas. We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Rainbow Quinoa Bowl
August 11, 2023

Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein of your choice to it or switching out the greens for lettuce, cabbage, or sprouts.

Ingredients

Serves: 4 Time: 45 minutes

Rainbow Quinoa Bowl

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2-3 beets, peeled & chopped
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped
  • 3-4 radishes, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp fennel seed
  • 2 cups kale, chopped
  • 1 small cucumber, thinly sliced
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables, setting the kale and cucumber aside. Meanwhile, preheat the oven to 400º F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables out on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the quinoa. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 20 minutes or until the quinoa is light and fluffy. Add more water if the quinoa is too sticky.
  7. After everything is cooked, prepare a bowl of quinoa with kale, cucumber, and roasted veggies. Top with desired toppings, 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
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare. For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino. Ingredients Serves: 4-5 Time: 45 minutes Mushroom & Shishito Noodles …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Carrots & Couscous
June 28, 2023

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese. …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Comb Tooth Mushroom Pasta
June 1, 2023

Comb Tooth Mushroom Pasta

Comb Tooth Mushroom Pasta is a delicious plant-based dish that is easy to prepare. Hearty mushrooms, sautéed veggies, and a creamy white pasta sauce will surely be a crowd-pleaser.

Comb tooth mushrooms are very similar to lion’s mane in that they take on any flavor profiles and can make for excellent seafood substitutes.

Ingredients

Serves: 3-4

Comb Tooth Mushroom Pasta

  • 8-10 oz. comb tooth mushroom
  • 1/2 yellow onion, thinly sliced
  • 2 cups broccoli florets, halved
  • 4-5 garlic cloves
  • Non-dairy butter
  • Salt & black pepper to taste
  • Italian seasoning
  • 1 lemon
  • 1/2 package spaghetti

White Pasta Sauce

  • 2 c.non-dairy milk, unsweetened
  • 4 tsp cornstarch 
  • 1 c. vegetable broth
  • 1 tsp garlic powder 
  • 2 tsp dry oregano 
  • 4 tbsp nutritional yeast 
  • 1 tsp salt 
  • 1/2 tsp ground white pepper

Directions

  1. Prepare the sauce by heating the milk in a medium saucepan.
  2. Whisk in the cornstarch, vegetable broth, and seasoning. Cook on medium-low heat until thickened.
  3. Set sauce aside once cooked, and then begin boiling water for the pasta.
  4. Meanwhile, prepare the vegetables, setting the mushrooms aside for last.
  5. In a large skillet, set heat to medium-high.
  6. Once hot, add 1 Tbs of non-dairy butter and sauté the onion and garlic until the onion is translucent.
  7. Then, add the broccoli and lightly season the vegetables with a dash of oregano, salt, and black pepper.
  8. Once cooked, remove the vegetables from the skillet and set aside in a bowl.
  9. Drain the pasta once cooked and return to the pot, tossing in the pasta sauce and sautéed vegetables.
  10. Wipe the skillet and add a touch more non-dairy butter.
  11. Then, begin cooking the comb tooth mushrooms frequently stirring to ensure all sides are cooked.
  12. Mix in the lemon juice and the remainder of the seasonings.
  13. After about 7-10 minutes, or until the mushrooms are lightly browned. add the mushrooms to the pasta, 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, Plant-Based, Vegan
-
by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar …

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