Tag: vegan recipes

Vegan Arroz con Pollo

Vegan Arroz con Pollo

Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 

Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For 

Creamy Tofu Pasta

Creamy Tofu Pasta

Creamy Tofu Pasta is an easy plant-based dish to make that is an excellent recovery meal after a big workout. A delicious recipe that you can modify to your liking, try sautéeing some bell pepper or broccoli to mix in with the pasta sauce along with onion and zucchini. For a gluten-free option, substitute for gluten-free pasta, and for a vegetarian version, top with dairy parmesan

Ingredients

Serves: 6 Time: 40 minutes

Creamy Tofu Pasta

  • 2-3 garlic cloves, minced
  • 1 Tbs olive oil
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp old bay seasoning
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 can diced tomatoes
  • 1 (8 oz.) package of tofu of any variety, drained
  • 1/4 cup lite coconut milk or creamy cashew milk (unsweetened)
  • 16 oz. box of pasta
  • 1/2 yellow onion
  • 1 small yellow squash or zucchini
  • Optional topping: nutritional yeast, plant-based parmesan, red pepper flakes

Directions

  1. First, prepare your ingredients. Set aside the onion and squash or zucchini from the rest.
  2. In a large skillet or pan on medium heat, add olive oil. Once hot, sauté the garlic for about 2 minutes or until lightly golden.
  3. Then, reduce heat to medium-low and add the herbs, salt, and pepper, and stir together for 1 minute.
  4. Next, add the diced tomatoes and cook for another 5-7 minutes. Add in the tofu and stir in well, continuing to cook for another 3-4 minutes.
  5. Then, using an immersion blender or transferring the mix to a food processor or blender, blend the tofu mixture until smooth. Add in the coconut milk or cashew milk until creamy. Taste and adjust seasoning.
  6. Return sauce to the pot once mixed and set heat to low and cover with a lid.
  7. Then begin boiling water for your pasta.
  8. In a small skillet, heat another dash of olive oil and cook the onion and squash until the onion is translucent and the squash has softened.
  9. Drain the pasta water once it is cooked to the desired texture/doneness.
  10. Mix the onion and squash in with the tofu sauce and then mix in the pasta until fully combined.
  11. Top with optional toppings if desired
  12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Tempeh Barley Chili

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat 

Plant-Based Fried Rice

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best 

Butternut Squash Pasta

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta.

Ingredients

Serves: 6 Time: 45 minutes

Butternut Squash Pasta

  • 1/2 large butternut squash, cubed
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 Tbs olive oil, divided into 3
  • Box of penne or rotini pasta
  • 1/2 cup broccoli florets
  • 4-5 white mushrooms, sliced
  • 1 Tbs Balsamic vinegar

Directions

  1. Begin by preheating the oven to 400ºF and preparing your squash.
  2. Add the butternut squash to a baking sheet and mix with 1/2 Tbs olive oil and a pinch fo salt and pepper.
  3. Place in the oven and roast for 20-25 minutes.
  4. Meanwhile, begin preparing the onion and garlic and set aside from the broccoli and mushrooms.
  5. Then, begin boiling water to cook your pasta.
  6. When the squash has roasted, remove from the oven and set aside.
  7. Then, in a medium-large stovetop pot, add another 1/2 Tbs olive oil to high heat.
  8. Once hot, begin sauteeing the onion and garlic, cooking for about 5-7 minutes.
  9. Remove the onion/garlic from heat and mix in the butternut squash and seasonings.
  10. Then transfer to a food processor or use an immersion blender to cream together the squash and onion, adding about 2-3 large spoonfuls of the pasta water to thin it out.
  11. Return the squash sauce to the stove and set heat to low. Continue adding pasta water to reach desired consistency of the sauce.
  12. Next, use the remaining oil to heat in a small skillet. Once hot, sauté the broccoli and mushrooms, cooking for about 7 minutes, stirring occassionally.
  13. Then, add the balsmic vinegar to the skillet. Cook for another 2-3 minutes then remove from heat.
  14. Drain the pasta from the water once cooked, then transfer to the squash sauce, toss in the broccoli and mushrooms.
  15. Serve and enjoy!

Nutrition Information

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Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!

Ingredients

Yield: 12-16 scones Time: 45-50 minutes

Pumpkin Cranberry Scones

  • 2 cups flour
  • 1 Tbs pumpkin spice
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 cup cold vegan margerine
  • 1/4 cup plain non-dairy milk
  • 4 tsp ground flaxseed
  • 1 1/2 cup pumpkin puree
  • 2 Tbs molasses
  • heaping 1/2 cup dried cranberries
  • 2-3 Tbs pepitas (pumpkin seeds) for garnish

Directions

  1. Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
  2. In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
  3. Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
  4. Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
  5. Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
  6. Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
  7. Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
  8. Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
  9. Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
  10. Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
  11. Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
  12. Store at room temperature for 3-4 days.

Nutrition Information

Nutrition Disclaimer

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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.

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Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion,