Tag: vegan recipes

Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty!

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 3 cups vegetable broth
  • 2-3 cups kale, chopped
  • 1 cup purple cabbage, chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 small yellow squash, diced
  • 1/2 cup white mushrooms, chopped
  • 1/3 cup capers plus some liquid
  • 1 can great northern or cannellini beans, drained and rinsed
  • Black pepper, to taste
  • 1 tsp Italian seasoning
  • Red pepper flakes (optional)
  • Dash of lemon juice (for topping)
  • Nutritional yeast (optional for serving)

Directions

  1. Begin by preparing your vegetables. Set aside the kale and cabbage.
  2. In a large skillet, set heat to high and add the onion and garlic, cook for 3-5 minutes. Add a splash of water or vegetable broth to prevent it from sticking.
  3. Once the onion has turned translucent, add the squash and mushrooms. Cook for 7 minutes. Then add the seasoning.
  4. Next, add the quinoa and cook for 2 minutes. Add the vegetable broth, beans, and capers.
  5. Bring the mixture to a boil, then stir in the cabbage. Reduce heat to low and cover with a lid. Allow it to simmer.
  6. Once 15 minutes have passed, stir the mixture to break up lumps of quinoa and then add the kale on top, do not mix it in. Cover the pan with a lid and allow it to simmer for about 10-15 more minutes.
  7. After, stir the quinoa to ensure it is cooked and that most of the liquid has cooked out. Continue cooking if there is still excess liquid.
  8. Turn off the heat and serve hot.
  9. Top with lemon juice and optionally, red pepper flakes and nutritional yeast.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Vegan
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Jambalaya
January 25, 2021

Vegan Jambalaya

A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired. Ingredients Serves: 6-8 …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat diets.

Ingredients

Time: 45 minutes Serves: 2-3

Collards

  • 16 oz. collard greens, washed, removed from stems, and chopped
  • 2-3 garlic cloves, minced
  • 1-2 Tbs Olive Oil
  • 1/2 Cup Vegetable Broth
  • Salt & Pepper to taste

Pilaf

  • 1 Cup quinoa
  • 1 can chickpeas, drained & rinsed
  • 2 garlic cloves, minced
  • 1/2 red onion, diced
  • 2 Tbs Olive Oil
  • 1 tsp Cumin
  • 2 Cups Vegetable Broth
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Thyme
  • 1 tsp Paprika

Directions

  1. First, prepare your onion and garlic for the pilaf.
  2. In a medium stockpot, heat 2 Tbs olive oil on high heat. Once hot, begin cooking the onion and garlic. Cook until translucent. Then add your seasonings. Cook for 2 minutes.
  3. Add the quinoa and cook for another 2 minutes.
  4. Then, add the broth and chickpeas and stir together. Cover the pot with a lid and bring to a boil.
  5. Once boiling, reduce heat to low and allow it to simmer until the liquid has been absorbed. About 30 minutes.
  6. While your pilaf is simmering, prepare your collards and garlic.
  7. In a large skillet, heat the olive oil. Once hot, add the garlic and allow it to cook until it is aromatic, but be careful to not burn the garlic.
  8. Quickly add the collards and mix them using tongs.
  9. After about 5 minutes, add the broth and continue to cook until the collards are wilted for about 10 minutes.
  10. Taste the collards and add seasoning as desired, although if you’re serving them with the pilaf, the flavors of the pilaf will complement the collards nicely.
  11. Stir your pilaf and ensure the excess liquid has cooked out.
  12. Once done, turn off the heat, serve together or as separate side dishes and enjoy!

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Sourdough Crackers
January 20, 2021

Sourdough Crackers

Not sure what to do with your leftover starter between feedings? Sourdough Crackers are a delicious solution so you don’t have to waste that active starter. Plus you can season and flavor these however you like! Ingredients Sourdough Crackers 1 (generous) cup rye or whole …

All Recipes, Appetizer, Baking, Vegan, Videos
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by egccstaff
Johnny Cakes
January 15, 2021

Johnny Cakes

Johnny Cakes, also once known as journey cakes, are a delicious breakfast option that can be modified to accommodate all types of food allergies. This recipe is vegan and gluten-free friendly. Just top with some blueberries and maple syrup and enjoy! Ingredients Johnny Cakes 2/3 cup fine …

Breakfast, Gluten Free, Vegan
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by egccstaff
Sweet Potato Soup
January 8, 2021

Sweet Potato Soup

Sweet Potato Soup is rich, vegan-friendly, and packed with flavor! Plus this dish is full of vitamin A and potassium.

This recipe is made easier by having an immersion blender, but a food processor can also get the job done! Our recipe calls for added spice to balance out the sweetness, but you can leave out the cayenne if you’d prefer a more mild flavor.

Ingredients

Sweet Potato Soup

  • 4-5 cups sweet potato, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 4 cups vegetable broth (or 2 cups broth and one 15 oz. can of lite coconut milk for added creaminess)
  • 1 tsp black pepper (plus more to taste)
  • 1 lime, juiced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Chinese five-spice
  • A small pinch of Thai chili pepper flakes

Directions

  1. In a large pot, add diced onion and minced garlic and cook on high heat for one minute. Add a splash of water and cook for five minutes.
  2. Then, add the sweet potato and carrot. Cook for 5-7 more minutes. Add black pepper and additional spicy seasonings if desired.
  3. Add the vegetable broth (or broth/coconut milk combo) and bring to a boil.
  4. Once boiling, reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the sweet potato has softened.
  5. Turn off the heat and use your immersion blender (or transfer batches of soup to a food processor) and blend your soup until smooth and creamy.
  6. Taste and adjust seasoning as needed. Serve hot with chopped cilantro or green onions and crackers or toast.

Store leftovers in the fridge for 4-5 days or in the freezer for up to two weeks.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Kale White Bean Soup
December 14, 2020

Kale White Bean Soup

Kale & white bean soup is one of the easiest soups to make when you’re in a hurry and want something filling. Plus, this recipe can be very simple on ingredients or if you’re feeling like you need to kick things up this dish can …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff