Tag: Vegan

Homemade Plant-Based Protein Powder
July 24, 2023

Homemade Plant-Based Protein Powder

Homemade Plant-Based Protein Powder is a great alternative to expensive storebought protein supplements. This recipe is made primarily with green split peas which are a safe legume to consume raw, especially once soaked, though if you have pre-existing gastrointestinal issues, check with your doctor before …

All Recipes, Baking, Beverage, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Shiitake & Roasted Tofu Stir Fry
July 14, 2023

Shiitake & Roasted Tofu Stir Fry

Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Brussels Sprouts & Couscous
July 12, 2023

Roasted Brussels Sprouts & Couscous

Roasted Brussels Sprouts & Couscous with cauliflower and tomatoes make for a delicious entree or side dish that is easy to prepare! This dish would pair well with a lean protein or on its own, perhaps including chickpeas or cannellini beans. Ingredients Serves: 3-4 Time: …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Creamy Comb tooth & Asparagus Pasta
July 11, 2023

Creamy Comb tooth & Asparagus Pasta

Creamy Comb tooth & Asparagus Pasta is a delicious entrée that is sure to be a crowd-pleaser with very simple ingredients and flavoring.

Comb tooth mushrooms are very similar to lion’s mane and share the same nutrient-dense properties & are malleable in adopting flavor profiles.

Ingredients

Serves: 4-5 Time: 35-40 minutes

Creamy Comb tooth & Asparagus Pasta

  • 1 bunch asparagus, halved
  • 1 Tbs olive oil
  • Salt & black pepper to taste
  • 1 lemon, juiced & divided
  • 5-6 oz. comb tooth mushrooms
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 lb. pasta

Vegan Creamy Pasta Sauce

  • 1 1/2 cups non-dairy milk, unsweetened
  • 2 Tbs cornstarch
  • 3 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 Tbs olive oil

Directions

  1. Set the oven to 400ºF and prepare your asparagus.
  2. Lightly toss the asparagus in half of the lemon juice, a generous pinch of salt and pepper, and a light drizzle of olive oil.
  3. Place the asparagus in the oven and roast for 20-25 minutes or until lightly roasted. Remove from the oven once cooked.
  4. Meanwhile, boil the water to cook your pasta according to its packaging.
  5. In a small pot, set heat to medium-high and add the non-dairy milk. Once lightly steaming, begin whisking the cornstarch and reduce heat to low.
  6. Add in the nutritional yeast, black pepper, olive oil, and garlic powder. Whisk until the sauce thickens up, then turn off the heat and cover with a lid.
  7. Then, in a medium skillet, heat the non-dairy butter on high.
  8. Once hot, begin sautéeing the onion and garlic, cooking for 3-4 minutes before adding the comb tooth mushrooms. Cook together for 5-7 minutes, adding a dash of salt and black pepper and the remaining half of the lemon juice.
  9. Drain your pasta once it has fully cooked.
  10. Combine the pasta with the sauce, top with vegetables, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Matcha Chocolate Scones
July 7, 2023

Matcha Chocolate Scones

Matcha Chocolate Scones that are vegan and allergen-friendly, not to mention delicious. These scones are low in sugar, bringing out the earthy flavor of matcha while being lightly sweetened by chocolate. Serve them fresh when hot and you can store them at room temperature for …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Yellow Curry
July 6, 2023

Yellow Curry

Yellow Curry with a touch of heat and cooked with onion, mushroom, carrots, and tempeh served over rice or with naan bread. For a grain-free option, serve with lentils instead of rice or bread, and see milk substitutions below. Ingredients Serves: 4 Time: 45 minutes …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Hot Dog Chili
June 30, 2023

Vegan Hot Dog Chili

Vegan Hot Dog Chili is a delicious and easy dish to prepare. A unique dish that could be prepared on the stove or in a crock pot for your next summer backyard gathering! This recipe is also easy to modify for meat lovers by using non-vegan options. We paired this dish with our vegan cornbread!

Ingredients

Serves: 5-6 Time: 70 minutes

Vegan Hot Dog Chili

  • 4 vegan hot dogs, sliced
  • 1 can black beans, drained & rinsed
  • 1 can red beans, drained & rinsed
  • 8 oz. tomato sauce
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 3-4 garlic cloves, peeled & minced
  • 1 small zucchini, diced (optional or sub for celery)
  • 2 tsp paprika
  • 1/2 Tbs chili powder
  • 1 Tbs olive oil
  • 1/4-1/2 tsp cayenne pepper (optional)
  • 1 tsp black pepper
  • 1 sp Vegan Worcestershire sauce
  • Optional toppings: sliced green onion, jalapeño, vegan shredded cheese or sour cream

Directions

  1. In a large stovetop pot, set heat to medium-high.
  2. Once hot, add the olive oil and begin sautéeing the onion. Cook for 4-5 minutes before adding the garlic, bell pepper, and zucchini.
  3. Cook the remaining vegetables for another 7-10 minutes.
  4. Then, add the hot dogs, beans, tomatoes, and seasonings. Stir together well for 2-3 minutes.
  5. Next, add the tomato sauce, Worcestershire, and vegetable broth.
  6. Bring the pot to a boil, then reduce heat to low and simmer for 30-40 minutes, allowing the flavors to marinate.
  7. Once the chili is cooked, taste and adjust the seasoning as desired.
  8. Serve with desired toppings, 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Beets & Carrots & Couscous
June 28, 2023

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese. …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff