Tag: vegan recipes

Almond Flour Peanut Butter Cookies
January 19, 2022

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Black Bean Quinoa Soup
January 14, 2022

Black Bean Quinoa Soup

Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients. Ingredients Serves: 4-5 Time: 45 minutes Black Bean Quinoa Soup 1 15 oz. can black beans, drained & …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Kale & Lentil Coconut Soup
January 12, 2022

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste but have the other seasonings.

Ingredients

Serves: 4-5 Time: 35 minutes

Kale & Lentil Coconut Soup

  • 2 garlic cloves, peeled & minced
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, small dice
  • 15 oz lite coconut milk*
  • 4 cups vegetable broth
  • 1 cup red or yellow lentils
  • 2 cups kale, rinsed & stems removed
  • 1 Tbs red curry paste
  • 2 Tbs curry paste
  • 1 tsp black pepper
  • Optional: 1/4 tsp thai chili powder
  • 1/2 tsp cumin

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a medium stovetop pot, set heat to high.
  3. Add in the onion, garlic, celery, and carrot and curry paste. Cook together for 5-7 minutes, adding a splash of vegetable broth halfway through.
  4. Then, add in the seasonings and lentils, cooking for another 2 minutes.
  5. Next, add the coconut milk and remaining vegetable broth.
  6. Bring the soup to a boil, then reduce heat to low, cover the pot and allow it to simmer for 20-25 minutes or until lentils are fully cooked.
  7. Add in the kale toward the last five minutes of cooking, allowing it to wilt slightly.
  8. Serve hot and enjoy!

Store leftovers in the refrigerator for up to 3-4 days or freeze leftovers for up to 3 months.

Nutrition Information

*the following information does not calculate the reduced fat of “lite” coconut milk, in which the fat per serving is 4g

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, Gluten Free, Vegan
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by egccstaff
Tomato & Rice Soup with Navy Beans
January 10, 2022

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese. Ingredients Serves: 10-12 Time: 45 Minutes Tomato & Rice Soup with Navy Beans x2 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Layered Roasted Vegetable Casserole
January 7, 2022

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Chorizo
January 3, 2022

Vegan Chorizo

This Vegan Chorizo is so delicious and stands up as a strong competitor against store-bought versions that you might find at Trader Joe’s or other grocery stores with whole food sections. All you need is extra-firm tofu and a few simple ingredients. Pair this recipe with vegetable fajitas and rice or make some delicious tacos with this chorizo!

For a soy-free option, we recommend trying Beyond Meat’s ground beef and cooking according to their packaging.

Ingredients

Vegan Chorizo

  • 1 14 oz. package extra-firm tofu, drained & lightly crumbled (no pressing required)
  • 4 tsp chili powder
  • 1 Tbs smoked paprika
  • 2 Tbs soy sauce
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 Tbs ketchup
  • 2 Tbs maple syrup
  • 1 Tbs apple cider vinegar
  • 1-2 Tbs Olive oil for cooking
  • Optional topping: lime juice, chopped cilantro

Directions

  1. In a large bowl using clean hands or a fork, crumble the tofu into medium-sized pieces. The tofu shouldn’t be too fine.
  2. Then, using a rubber spatula, carefully fold in each ingredient (except for the olive oil) one at a time.
  3. Once the tofu is fully combined, heat a skillet on high heat and add the olive oil.
  4. When the pan is hot, set heat to medium-high and add the tofu into one thin layer. If your skillet is large enough, you can do this in one batch, otherwise split the tofu in half and cook in two batches.
  5. Cook the tofu in the skillet for 4 minutes, no stirring required.
  6. After 4 minutes, flip the tofu and cook the other side for another 3-4 minutes or until evenly browned.
  7. Repeat with remaining tofu if needed.
  8. Remove from the heat and serve.

This vegan chorizo can be stored and reheated to make some delicious breakfast tacos or be served for lunch the next day. Store leftovers in the refrigerator for up to 3 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, Breakfast, Entree, Vegan
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by egccstaff
Vegan Bolognese Pasta
December 13, 2021

Vegan Bolognese Pasta

Vegan Bolognese Pasta is a spin on the classic pasta sauce using the soy-free, plant-based alternative ground beef by Beyond Meat. You can substitute the vegan ingredients for non-vegan options if desired! For a fully gluten-free option, simply substitute the spaghetti for a gluten-free pasta …

All Recipes, Entree, Vegan
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by egccstaff
Peppermint Brownies
December 10, 2021

Peppermint Brownies

Peppermint Brownies with chocolate chips and crushed candy canes. This recipe is vegan-friendly and absolutely perfect for a holiday gathering or to give as a gift! Ingredients Peppermint Brownies 1/2 cup vegan butter or coconut oil, melted 1/2 cup light brown sugar (or stevia) 4 …

All Recipes, Baking, Vegan
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by egccstaff
Vegan Pancakes
December 6, 2021

Vegan Pancakes

Vegan Pancakes that are light, fluffy, and delicious! We topped ours with lightly sautéed cinnamon apples and a touch of maple syrup. You can cook these pancakes with blueberries, bananas, or chocolate chips. Substitute for one:to:one gluten-free flour for a gluten-free option.

Ingredients

Serves: 2

Vegan Pancakes

  • 1 Tbs flaxseed meal
  • 1 tsp apple cider vinegar
  • 1/2 Tbs maple syrup
  • 2 Tbs melted vegan butter (earth balance or smart balance)
  • 2 tsp vanilla extract
  • 1 cup + 1 Tbs non-dairy, unsweetened milk (we used Oat milk)
  • 1 cup all-purpose flour
  • 1 Tbs baking powder
  • 1/4 tsp salt

Directions

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a separate, larger bowl, combine the remaining ingredients.
  3. Gradually mix in the flour mixture to the wet ingredients, making sure the batter is free of lumps but not over mixed.
  4. The batter should be somewhat thick, but you can choose to thin it out by adding another tablespoon of nondairy milk.
  5. Then, heat a skillet on medium. Melt a touch of vegan butter and wipe any excess from the skillet with a paper towel. Wait until the skillet is good and evenly hot before spooning the batter onto the skillet.
  6. Using a large spoon or ladle, scoop an even amount of batter onto the skillet.
  7. Allow the pancakes to cook for 3-4 minutes before bubbling, the cake should be bubbling evenly.
  8. Flip the pancake and cook for another 1-2 minutes or until the bottom is golden.
  9. Continue the process until all the batter is cooked. Be sure to wipe the skillet and add a bit more butter, wiping again before adding more batter. This can yield 6-8 pancakes depending on how big you make them.
  10. Serve with desired toppings 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, Breakfast, Vegan
-
by egccstaff
Vegan Green Bean Casserole
December 3, 2021

Vegan Green Bean Casserole

Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors …

All Recipes, Entree, Vegan
-
by egccstaff