Tag: vegan recipes

Clementine & Kale Salad
September 27, 2021

Clementine & Kale Salad

Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing! Ingredients Clementine & Kale Salad 4 cups kale, chopped 1-2 clementines, …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Coconut Lentil Stew with Kale
September 24, 2021

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons. Ingredients Serves: 5-6 Time: 45-50 minutes …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
One-Pot Vegan Spaghetti
September 22, 2021

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy!

Ingredients

Serves: 3-4 Time: 45 minutes

One-Pot Vegan Spaghetti

  • 6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
  • 12 oz. tomato sauce
  • 1 can diced tomatoes, drained & rinsed
  • 1 1/4 cup lite coconut milk
  • 1/2 yellow onion, diced
  • 1/2 package of tempeh, cubed or sliced*
  • 1 small bell pepper, diced
  • 1/2 squash or zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • Salt to taste
  • 1 Tbs olive oil
  • Optional toppings: vegan parmesan, fresh basil leaves

*If you are allergic to soy, you can substitute the tempeh or white beans or beyond meat’s ground beef.

Directions

  1. Begin by preparing your vegetables.
  2. Once ready, heat the olive oil in a large, deep skillet on high heat.
  3. Once hot, begin sautéing your garlic and onion until fragrant and the onion translucent, about 4-5 minutes.
  4. Then, add the tempeh, bell pepper, and squash and cook for 7-10 minutes, stirring occasionally.
  5. After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
  6. Once boiling, add in the spaghetti. Stir in until it begins to soften.
  7. Then add the mushrooms.
  8. Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
  9. Serve fresh with optional 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, Entree, Vegan
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by egccstaff
Quinoa & Capers Bowl
September 17, 2021

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce. Ingredients Quinoa & Capers Bowl 1 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Coconut Carrot Curry
September 15, 2021

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk.

Ingredients

Blueberry Orange-Ginger Coffee Cake

Wet Ingredients

  • 1/2 cup vegan butter, softened
  • 1 flax egg (1 Tbs ground flax meal + 2 Tbs warm water)*
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 cup orange juice
  • 1/4 cup dairy-free milk
  • 1/2 cup apple sauce

Dry Ingredients

  • 2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour

Fold-In at the End

  • 1 1/2 cup blueberries, fresh

Crumb topping

  • 1/2 cup coconut sugar
  • 3 Tbs vegan butter, melted
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1 tsp ground ginger

*you can substitute a flax egg for a real egg if non-vegan

Directions

  1. Preheat the oven to 350ºF and prepare a 9-inch square baking pan with lightly rubbed-in vegan butter and dusted with flour.
  2. Then, prepare your crumb topping and set it aside.
  3. In a large mixing bowl, prepare your wet ingredients and whisk well or combine with a mixer. Start with the butter, flax egg, and apple sauce. Whipping together well. Then add in the remaining ingredients.
  4. In a separate bowl, whisk or sift together the dry ingredients. Then gradually add them to the wet ingredients about 1/2 cup at a time. The batter should be smooth and free of lumps, but fairly thick. If too thick and dry, add another splash of milk or orange juice.
  5. Then, fold in the blueberries.
  6. Add the batter to the baking pan and top with crumb topping.
  7. Bake for 40-50 minutes or if a toothpick comes out clean when pricking the middle of the cake.
  8. Serve fresh and enjoy! Save leftovers in the refrigerator for up to 4 days and reheat in the microwave or toaster oven.

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, Breakfast, Dessert, Vegan
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by egccstaff
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf
September 10, 2021

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Loaded Mac and Cheese
September 8, 2021

Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Vegan Morning Glory Muffins
September 1, 2021

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins are filled with a variety of healthy ingredients such as carrots, apples, flaxseed, and whole wheat flour. These delicious cinnamon-spiced muffins are a fluffy mixture of carrot cake, apple cake, and spice cake without added sugar. Enjoy one in the morning with tea or coffee.

Ingredients

Yield: 12 muffins Time: 35-40 minutes

Vegan Morning Glory Muffins

  • 1/2 cup vegan butter or coconut oil, melted
  • 2 tsp vanilla extract
  • 1/4 cup agave nectar (can be left out for less sugar)
  • 3 flax eggs (3 Tbs flax meal + 9 Tbs warm water)
  • 2/3 cup unsweetened apple sauce
  • 1 small green apple, minced
  • 2 medium carrots, peeled and minced
  • 2 generous cups whole wheat flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 cup walnuts, chopped
  • 1/2 cup raisins

Directions

  1. Preheat the oven to 350ºF and prepare your flax eggs, allowing them to sit for 5 minutes.
  2. In a large mixing bowl, melt the vegan butter or coconut oil.
  3. Add in the vanilla, flax eggs, and applesauce.
  4. Use a food processor or blender to pulse the apple and carrot into a mince or fine grate.
  5. Add the apple and carrot to the remaining wet ingredients and stir together well with a whisk.
  6. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger using a whisk or sifter.
  7. Gradually add the dry ingredients to the wet ingredients, stirring in batches to avoid lumps.
  8. Once fully mixed, fold in the walnuts and raisins.
  9. Transfer the muffin batter to a muffin tin, filling most of the way full. You can line the tin with muffin papers or lightly grease with oil.
  10. Place in the oven and bake for 18-25 minutes.
  11. Remove from the oven, allow it to cool before serving.
  12. Store in the refrigerator for up to 5 days, reheat in the microwave the next day if desired for a few seconds.

You can substitute the applesauce for a ripe banana and the apple or carrot for zucchini, though that would stray from a more traditional morning glory muffin.

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, Vegan
-
by egccstaff
Garlic Parmesan Brussels Sprouts
August 30, 2021

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts that can be vegan or non-vegan! Serve these Brussels sprouts as a delicious appetizer or side dish or pair with a complete protein to add some greens to your meal. For the non-vegan version, simply replace the vegan parmesan or regular …

All Recipes, Appetizer, Gluten Free, Vegan
-
by egccstaff