Tag: vegan recipes

Tofu Lettuce Wraps
September 7, 2022

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Grits & Chard Medley
August 26, 2022

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and …

All Recipes, Entree, Gluten Free
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by egccstaff
Mediterranean Sweet Potato Platter
August 17, 2022

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a delicious cold salad the next day or a warm pita pocket-style lunch.

Ingredients

Serves: 4 Time: 50 minutes

Mediterranean Sweet Potato Platter

  • 2 sweet potatoes
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1/2 cup cherry tomatoes
  • 1 tsp ground thyme
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 Tbs olive oil
  • 2-3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 1 can chickpeas, drained & rinsed
  • 2 cups vegetable broth
  • 1/2 lemon, juiced
  • 1 medium cucumber, thinly sliced
  • 2 Tbs fresh parsley, minced
  • 1 cup red cabbage
  • 2-3 cups kale, rinsed & chopped
  • Optional topping: greek yogurt dressing
  • Optional side: pita bread

Directions

  1. Preheat the oven to 400ºF
  2. Prepare all of your vegetables, transferring the sweet potato, onion, bell pepper, tomato, and chickpeas to a mixing bowl.
  3. If you are preparing the greek yogurt dressing, prepare now and rest in the fridge while you cook.
  4. Set aside the cucumber and parsley in a small prep bowl and return to the fridge. Also, set aside the cabbage and kale.
  5. Toss the sweet potatoes, onion, bell pepper, tomatoes, and chickpeas with olive oil, salt, black pepper, ground thyme, and oregano. Transfer to a baking sheet and roast in the oven for 35-45 minutes or until veggies are cooked and well-roasted. Check on them and stir halfway through.
  6. For the lentils, rinse them ahead of time according to the packaging.
  7. Then, in a medium stove-top pot, bring 2 cups of vegetable broth to a boil.
  8. Once boiling, add in the lentils, garlic, and lemon juice. Cook for 1 minute.
  9. Cover the pot with a lid and reduce heat to low, allowing the lentils to simmer for 25-30 minutes. There may be a little bit of liquid remaining after the lentils are cooked, but that will absorb on its own after being removed from heat.
  10. After your vegetables and lentils have cooked, serve together over a mix of kale and cabbage and top with cucumbers/parsley. Dress with optional dressing and serve with pita bread if desired.
  11. Serve 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, Plant-Based, Vegan
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by egccstaff
Mocha Brownies
August 10, 2022

Mocha Brownies

Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute …

All Recipes, Baking, Gluten Free, Plant-Based, Vegan
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by egccstaff
Hot Italian Sausage Pasta with Broccoli
August 8, 2022

Hot Italian Sausage Pasta with Broccoli

Hot Italian Sausage Pasta with Broccoli is a quick and easy sauceless pasta dish that is simply tasty! We made this version plant-based by using Beyond Meat’s Hot Italian Sausage, but you can modify this recipe to have traditional sausage and even make this dish …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Lentil Balsamic Bowl
August 5, 2022

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish can be served as a hot or cold grain bowl.

Ingredients

Serves: 4-5 Time: 55 minutes

Roasted Lentil Balsamic Bowl

  • 1 can or cup of cooked brown lentils (if cooking lentils see note below)*
  • 1 small red onion, diced
  • 2 small zucchinis or yellow squash, diced
  • 1 bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 package tempeh, cubed (optional)
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Black pepper
  • Italian seasoning
  • Garlic powder
  • 2 cups purple cabbage, chopped
  • 2-3 cups kale, chopped
  • Optional topping: mustard vinaigrette or other dressing is desired

*If you are cooking your lentils, use 1 cup dry lentils & 2 cups of vegetable broth. Combine on the stove in a medium pot, bring to a boil, and cover with lid and reduce heat to low and allow them to simmer for about 25-30 minutes. Drain excess liquid before proceeding with step 6.

Directions

  1. Preheat the oven to 400ºF
  2. In a large bowl, combine the prepared onion, bell pepper, zucchini, mushrooms, and tempeh.
  3. Mix in about 1 Tbs of olive oil and 2 Tbs of balsamic vinegar and season with a generous dash of salt, black pepper, italian seasoning, and garlic powder. Stir together until the vegetables are fully coated.
  4. Transfer the vegetables to a roasting pan and place them in the oven, roast for about 35-45 minutes, checking on them and stirring halfway through.
  5. Meanwhile, prepare your cabbage and kale & set them aside.
  6. After your vegetables have been cooking for about 25-30 minutes, drain and lay out your lentils on a baking sheet. Lightly coat with a touch of olive oil, about 1/2 Tbs.
  7. Place lentils in the oven and roast for the remainder of the time while your vegetables roast, flipping after about 10 minutes.
  8. Remove lentils and roasted veggies from the oven.
  9. Combine equal lentils, roasted veggies, chopped cabbage, and kale in a bowl for serving and top with the desired topping.
  10. Serve & 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Blueberry Banana Oat Bread
August 3, 2022

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian …

Baking, Breakfast, Dessert, Plant-Based
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by egccstaff
Creamy Lion’s Mane Pasta
July 27, 2022

Creamy Lion’s Mane Pasta

Creamy Lion’s Mane Pasta, a delicious and easy pasta dish with a homemade creamy tomato sauce. Lion’s mane mushrooms are known for their meaty-like texture and taste (akin to crab meat), and are perfect substitutes for plant-based dishes. Not only that, lion’s mane is low …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Jelly Donut Cupcakes
July 25, 2022

Jelly Donut Cupcakes

Jelly Donut Cupcakes, the deceptively delicious cupcake that’s all dressed up like a donut. These are the perfect pastry to bring to a morning meeting, potluck brunch, or for enjoying at home! Serve with coffee in the morning or after dinner for dessert. Adapted from the Veganomicon, you can make these pastries vegetarian by using cow dairy and butter, or try making them gluten-free with a gluten-free flour substitute.

Ingredients

Yield: 12 cupcakes Time: 35-40 minutes

Jelly Donut Cupcakes

  • 1 cup non-dairy milk (we used Planet Oat Original)
  • 1 tsp apple cider vinegar
  • 2. Tbs cornstarch
  • 1 1/12 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup vegan butter, melted (we used Smart Balance)
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • Raspberry jam or preserves (or another jam of your choosing)
  • Confectioner’s sugar (for topping)

Directions

  1. Preheat the oven to 350ºF and line a 12-muffin tin with cupcake liners.
  2. Then, in a small mixing bowl, combine the non-dairy milk, apple cider vinegar, and cornstarch. Whisk together until well-combined and then set aside.
  3. In a large mixing bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  4. Once the dry ingredients are mixed, create a well in the center of the bowl by parting the flour around to the sides of the bowl.
  5. Then, pour the milk mixture into the well and begin to whisk together, being sure to remove clumps of flour.
  6. Next, whisk in the melted vegan butter, vanilla extract, and sugar and combine until the batter is smooth.
  7. Evenly distribute the batter into the muffin liners. Each should be filled about 3/4 of the way full.
  8. And then, with your jam, take a heaping teaspoon of jam and plop it on top of the batter in the center. Don’t push the jam down into the batter.
  9. Place the cupcakes in the oven and bake for 21-23 minutes.
  10. Once baked, remove them from the oven and allow them to cool completely on a wire rack. It is best to leave the cupcakes out at room temperature (preferably overnight) to allow the top to dry a bit, like a donut. But, you can serve immediately once cooled.
  11. Top with powdered sugar before enjoying and serve with coffee if desired!

Store at room temperature for up to 4 days or in the refrigerator for 5-7 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, Dessert, Vegan
-
by egccstaff
22 Summer Recipes for 2022
July 22, 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Vegan
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by egccstaff