Tag: Vegan

Cashew Parmesan

Cashew Parmesan

Cashew Parmesan is easy to make and solidifies well enough to grate on pasta and salads. This plant-based recipe is absolutely delicious! Ingredients Cashew Parmesan Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At 

Meatiest Meatless Meatloaf

Meatiest Meatless Meatloaf

The Meatiest Meatless Meatloaf we’ve tried, and this one is full of protein! This hearty dish is sure to win over any non-believers in plant-based proteins. Serve with creamy mashed potatoes and roasted green beans or peas. Ingredients Serves: 6-8 Time: 1 hour 20 minutes 

Sweet & Sour Seitan Chick’n

Sweet & Sour Seitan Chick’n

Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal!

Ingredients

Serves: 4-6 Time: 45 minutes

Sweet & Sour Seitan Chick’n

  • 3 cups seitan chick’n, store-bought or homemade
  • 1/4 cup cornstarch
  • Sesame or peanut oil for cooking
  • 1 medium onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 1/2 cup pineapple, diced
  • Jasmine rice, for serving
  • Chopped scallions & sesame seeds for garnish

Sweet & Sour Sauce

  • 1 cup orange juice
  • 1 Tbs Cornstarch
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar
  • 2 Tbs soy sauce
  • 3 Tbs tomato paste
  • 1 Tbs sriracha
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper

Directions

  1. First, prepare your vegetables and set aside.
  2. Then, repare the 1/4 cup cornstarch in a medium-size bowl and set aside. If using a frozen seitan chick’n, defrost.
  3. In a medium saucepan, whisk together the orange juice and cornstarch until no clumps are left. Then, add in the remainder of the sauce ingredients.
  4. Set the saucepan on medium-low heat and simmer the sauce for 10 minutes, stirring often until thick and carmelized. Turn off the heat and set aside.
  5. Then, heat a large cast-iron skillet or wok to medium-high heat.
  6. Once hot, lightly coat with oil and sauté the onion and bell pepper with a pinch of salt for 5 minutes. Stir frequently.
  7. Quickly toss the seitan chick’n in the bowl of cornstarch, enough that it is sticking to the chick’n.
  8. Then, transfer the onion and bell pepper into the sauce and mix together.
  9. In the same skillet or wok, add another drizzle of oil to coat the pan and begin sautéeing the coated chick’n. Sauté for about 7 minutes, adding a little more oil if needed should the seitan stick to the pan too much.
  10. Then, pour the sauce with the vegetables into the wok or skillet with the seitan and stir together for 3-4 minutes, reducing heat to medium.
  11. Turn off the heat, serve over rice, top with garnishes and enjoy!

Nutrition Information

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Tofu & Asparagus Pasta

Tofu & Asparagus Pasta

Tofu & Asparagus Pasta with roasted asparagus, flaky, lemony tofu, and a creamy but light pasta that is totally plant-based is a delicious and rich meal. This low-fat and high-protein recipe is easy to make substitutions for. You could substitute the asparagus for broccoli, use 

Vegan Kielbasa & Cabbage Stew

Vegan Kielbasa & Cabbage Stew

Vegan Kielbasa & Cabbage Stew with a plant-based sausage. This rich, hearty dish is easy to prepare and is rich in flavor. You can, of course, substitute for a meat kielbasa if desired. We recommend trying the Tofurky brand kielbasa or the Impossible Plant-Based Sausage 

Curry + Tahini Ramen

Curry + Tahini Ramen

Curry + Tahini Ramen with roasted tofu is a lightly spicy and rich noodle dish. This recipe is easy to make, and you can substitute other protein and vegetables as desired!

Ingredients

Serves:2 Time: 45-60 minutes

Curry + Tahini Ramen

  • 2 packs instant ramen (discard flavor packs) 
  • 4 cups vegetable broth
  • 1 Tbs red curry paste
  • 1 Tbs tahini
  • Rice vinegar, 2-3 tsp
  • Olive oil, 1 Tbs
  • 1/2 lime, juiced
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 Tbs curry powder
  • 1/4 tsp Garlic powder
  • 1 tsp Black pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp Cumin

Roasted Tofu

  • 1 heaping Tbs corn starch
  • 2 Tbs soy sauce
  • Dash of sesame oil
  • Dash of black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 package extra firm tofu, pressed and cubed
  • Optional toppings: chili flakes, sriracha, chopped cilantro, chopped scallions

Directions

  1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
  2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
  3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
  4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped.
  5. Begin by preparing your vegetables. Then, begin sauté the vegetables in sesame oil. Cook until they are slightly tender. 
  6. While your vegetables begin sautéing, in a pot heat 4 cups of vegetable, a splash of sesame oil, 1 Tbs of curry paste and 1 Tbs of tahini. Remove the ramen from their packs. 
  7. Add the seasoning and rice vinegar to the vegetables. Once the onions are translucent and the vegetables have softened, reduce heat to low and add in your protein. 
  8. When the broth is reaching a boil, add in the ramen and cook for 5-7 minutes or until the noodles are soft. 
  9. At this point, your noodles and vegetables are done. Turn off the heat. If you’re preparing any add ons like a poached egg, cucumber salad, or minced cilantro, get that ready. 
  10. Evenly distribute the broth, noodles, and stir-fry between two bowls. 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, and Facebook

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If 

Roasted Beets & Polenta

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh. Ingredients Roasted Beets & Polenta 

Mediterranean Protein Platter

Mediterranean Protein Platter

Mediterranean Protein Platter with falafel, beefy seitan, sautéed vegetables, and cucumber salad served with brown rice and tahini sauce. This Mediterranean platter is delicious and packs a powerful protein punch. If you’re making the falafel, you’ll want to prepare the mix one day in advance, though you could also try store-bought falafel mix as well!

Ingredients

Serves: 4-6 Time: Overnight & 45 minutes

Mediterranean Protein Platter

  • 1 cup brown rice
  • 2 cups water

Falafel

  • 1 cup dried, uncooked chickpeas
  • 1/4 tsp baking soda
  • 1/2 cup fresh parsley leaves, stems removed
  • 1/2 cup fresh cilantro leaves, stems removed
  • 1/4 cup fresh dill, stems removed
  • 1/2 small onion, peeled & quartered
  • 4 garlic cloves, peeled
  • Salt to taste
  • 1/2 Tbs ground black pepper
  • 1/2 Tbs ground cumin
  • 1/2 Tbs ground coriander
  • 1/2 tsp baking powder
  • 1 Tbs toasted sesame seeds

Seitan Sauté

  • 1 cup beefy seitan strips
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 4-5 cherry tomatoes, diced
  • Salt & black pepper to taste
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • Balsamic vinegar
  • Olive oil

Cucumber Salad

  • 1 english cucumber, diced
  • 1/2 cup red onion, finely diced
  • 4-5 cherry tomatoes, diced
  • 1 small red bell pepper, diced
  • 1/4 cup fresh parsley, stems removed & minced
  • 1/2 lemon, juiced
  • 1 Tbs olive oil
  • Dash of salt & black pepper

Directions

  1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with just enough water to cover the chickpeas by at least 2 inches.
  2. Soak overnight for 18 hours (or longer if the chickpeas are too hard).
  3. After soaking, drain the chickpeas completely and pat dry.
  4. Next, add the chickpeas, herbs, onion, garlic, and spices to a food processor or blender. Mix in pulses of 40 seconds at a time until the mixture is well-combined.
  5. Transfer the falafel mix to an air-tight container and refrigerate for at least 1 hour (or overnight) before cooking.
  6. Meanwhile, prepare your other ingredients for the platter. Mix the cucumber salad ingredients in a bowl and chill in the refrigerator until ready to serve. And if you’re using our homemade tahini recipe, those could be prepared the day before or during this time.
  7. Add your rice to a rice cooker or cook on the stove.
  8. When you’re ready to cook the falafel, add the baking powder and sesame seeds to the mixture and stir together well.
  9. Form small, equal-sized patties by hand for cooking. If you’re frying the patties, prepare a pan with about 3 inches of vegetable oil and cook the patties for 3-5 minutes or until lightly crisp on the outside.
  10. For baking falafel, preheat the oven to 375ºF and transfer patties onto a greased sheet pan. Bake for 20 minutes, flipping the patties every 5 minutes.
  11. While your falafel is baking, set a skillet to medium heat and add a light amount of olive oil once hot.
  12. Sauté the onions for five minutes before adding the bell pepper and tomatoes. Cook together for 5-7 minutes, then add the seitan strips and seasonings. Cook for another 5 minutes, deglaze with a dash of balsamic vinegar. Once the seitan has lightly seared, remove the sauté from the heat and set aside
  13. Once the falafel is done, plate with the cucumber salad, seitan sauté, rice, and top with some tahini.
  14. Serve & enjoy!
Spanish-style Seitan Chick’n & Rice

Spanish-style Seitan Chick’n & Rice

Spanish-style Seitan Chick’n & Rice is a rich, savory and nutrient-dense dish that is easy to prepare. This recipe calls for a large cast iron skillet with a fitted lid. You could achieve the same result using a large skillet with a lid and simmering