Tag: vegan recipes

Roasted Cauliflower Hummus
August 27, 2021

Roasted Cauliflower Hummus

Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich. Ingredients Roasted Cauliflower Hummus 5 …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Homemade Granola Bars
August 25, 2021

Homemade Granola Bars

These Homemade Granola Bars are baked and made with all-natural sweeteners. Mix and match the ingredients to modify your dietary needs. The oats can be substituted for gluten-free oats and you can use any nut butter to make the sweet binding agent. These granola bars …

All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Plant-Based Shepherd’s Pie
August 20, 2021

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this flavorful and rich dish will be a pleaser at the dinner table for even the pickiest eater!

Ingredients

Serves: 4-5 Time: 35-45 minutes

Plant-Based Shepherd’s Pie

  • 5 creamer potatoes
  • 1 package beyond beef
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 1 1/2 cup frozen peas, thawed
  • 1/2 bell pepper, diced
  • 3 garlic cloves, minced
  • 3 Tbs tomato paste
  • 1/4 cup vegan butter
  • Dairy-free milk for added creaminess (optional)
  • Salt and black pepper to taste
  • 1/2 tsp ground thyme
  • 1 tsp ground oregano
  • 1/2 tsp ground sage
  • Optional topping: chopped green onions

Directions

  1. Chop the potatoes in even quarters and place in a large pot, cover the potatoes with water and bring to a boil. Once boiling reduces to a simmer and cook the potatoes for about 15 minutes or until potatoes are soft and easy to prick with a fork.
  2. Meanwhile, prepare your vegetables.
  3. Drain the water, return potatoes to low heat on the stove.
  4. Add the vegan butter and dairy-free milk, season with salt and pepper if desired, and mash the potatoes with a blender or masher. Taste and adjust as desired.
  5. Once potatoes are mashed, set aside.
  6. Preheat the oven to 425ºF.
  7. In a skillet, add in the beyond beef and cook for five minutes, breaking it up with a wooden spoon. Then add in the vegetables and continue to cook for another five minutes.
  8. Transfer the beyond beef mixture to a casserole dish and layer the mashed potatoes on top.
  9. Place in the oven and bake for 10-15 minutes.
  10. Optionally top with green onions, serve and enjoy!

Store leftover in the refrigerator for up to 4 days or freeze for up to 1-2 weeks.

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, Vegan, Videos
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by egccstaff
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired. These cookies …

All Recipes, Baking, Dessert, Vegan
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by egccstaff
Mediterranean Sweet Potato & Lentils
August 16, 2021

Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet.

Enjoy these muffins with a cup of coffee or tea in the morning to start your day off right!

Ingredients

Time: 35-40 minutes Yield: 2 Dozen Small Muffins

Banana Oat Muffins

Wet Ingredients

  • 4-5 very ripe bananas, mashed
  • 1/2 cup smart balance or vegan butter, melted
  • 2 Tbs flax meal with 3 Tbs warm water or 1 egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free milk

Dry Ingredients

  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbs ground cinnamon
  • 2 cups flour
  • 3/4 cup old-fashioned oats

Optional fold-in’s: Chocolate chips, walnuts

Directions

  1. Begin by preheating your oven to 350-375ºF
  2. Prepare two 12-count muffin tins and line with paper liners or lightly grease with oil.
  3. In a large mixing bowl, mash the bananas into the melted vegan butter, vanilla, and egg replacer. Combine well until the bananas are fairly mashed.
  4. Then, mix in the dairy-free milk and combine well.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gradually add the dry ingredients into the wet ingredients. Be careful not to over-mix. It’s okay if there are still chunks of banana.
  7. Once the batter is mixed together, evenly distribute into the muffin tins, filling about half to 3/4 of the way full.
  8. Place in the oven and bake for 15 minutes. Then, rotate the pans and bake for another 10-12 minutes or until golden brown and cooked thoroughly on the inside. If a toothpick or fork can be poked in a muffin and comes out clean, the muffins are down.
  9. Store at room temperature for 2-3 days or in the refrigerator for up to 5 days. Best enjoyed fresh.

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, Vegan
-
by egccstaff
Thai Basil Tofu (Pad Krapow)
August 11, 2021

Thai Basil Tofu (Pad Krapow)

Thai Basil Tofu (Pad Krapow) made with fresh Thai basil, tofu, and vegetables stir-fried and served over rice. This dish is perfect for plant-based diets, but you can always substitute the protein for shrimp, chicken, or beef. If you can’t find Thai basil, just substitute …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
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by egccstaff
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage and also substitute the vegetable broth for chicken stock.

Beyond Meat’s sausage is low in sodium, fat, and cholesterol and completely soy-free. This protein is pea and bean-based. You can read more about their ingredients here.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Beyond Sausage & Rice

  • 1 package beyond sausage, cooked & sliced
  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 tsp black pepper or cayenne pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • Green onions for serving

Directions

  1. In a pan, cook the sausage according to the package on the stovetop. Continually flip the sausage until evenly cooked. Remove from heat, allow to cool, and slice once cooled.
  2. Transfer the cooked fat from the sausage to a larger skillet and heat it on high heat. Once hot, sauté the onions, garlic, pepper, and carrots.
  3. Cook the vegetables for 5-7 minutes or until onions are translucent.
  4. Meanwhile, in a saucepan, bring the vegetable broth to a boil.
  5. Add the seasoning to the vegetables. Add in the mushrooms.
  6. When the vegetable broth has reached a boil, add to the skillet with the vegetables.
  7. Then, add in the rice and bay leaves.
  8. Stir the mixture well and cook on high for 3-4 minutes.
  9. Then, cover with a lid and reduce heat to low. Simmer for 25-30 minutes or until rice is cooked.
  10. During the last 5-10 minutes of cooking, mix in the sausage.
  11. Once done, remove the bay leaves, serve with freshly chopped green onions and enjoy.

Store leftovers in the refrigerator for up to 3-4 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, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

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