Tag: Vegan

Peach Plum Crumble
August 22, 2025

Peach Plum Crumble

Peach Plum Crumble with tahini, ginger, and five spice is a delicious summer treat that is easy to make. This recipe is completely plant-based and can be made gluten free by substituting gluten-free flour and oats. Ingredients Peach Plum Crumble Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based, Vegan
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by egccstaff
Grape & Rosemary Flatbread
August 22, 2025

Grape & Rosemary Flatbread

Grape & Rosemary Flatbread or Schiacciata all’uva (ski-a-chi-atta) is an Italian flatbread, very similar to a focaccia. It is super easy to make and is absolutely delicious! You can use a mix of grapes, but we recommend using whatever is in season. Ingredients Time: ~4 …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Roasted Broccoli Pesto Pasta
August 3, 2025

Roasted Broccoli Pesto Pasta

Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly.

Ingredients

Serves: 4-5 Time: 45 minutes

Roasted Broccoli Pesto Pasta

  • 2 cups broccoli, chopped into florets
  • 1/2 yellow onion, sliced
  • 1 small bell pepper, sliced
  • 1 box pasta of your choosing, gluten free or non
  • Olive oil
  • Salt to taste
  • Black Pepper to taste
  • 1/2 tsp Italian seasoning
  • (Optional) 1/4 cup heavy cream or non-dairy milk
  • 1/2 tsp red pepper flakes (optional)
  • Parmesan (for garnish)

Pesto

  • 2 cups fresh basil, stems removed
  • 1/2 cup pine nuts or sliced almonds
  • 2 garlic cloves, peeled and crushed
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1/4 cup parmesan (vegan or dairy)

Directions

  1. Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.
  2. Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.
  3. Cook the pasta according to its packaging.
  4. Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.
  5. Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the cream or non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.
  6. Garnish with extra parmesan and red pepper flakes. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Peanut Butter and Jelly Bread
July 11, 2025

Peanut Butter and Jelly Bread

Peanut Butter and Jelly Bread with bananas is a delicious and hearty bread that is low in sugar and easy to make. Ingredients Peanut Butter and Jelly Bread Directions

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Broccoli
June 27, 2025

Roasted Beets & Broccoli

Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer. Ingredients Serves: 3-4 Time: 40 minutes Roasted Beets & Broccoli Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Peanut Sesame Ginger Cookies
June 6, 2025

Peanut Sesame Ginger Cookies

Peanut Sesame Ginger Cookies with tahini and sesame seeds. These rich cookies are delicious and easy to make. You can make them gluten-free by substituting with 1:1 gluten free flour. You can also substitute the peanut butter for another nut butter or using all tahini instead.

Ingredients

Yield: 10-12 cookies Time: 20 minutes

Peanut Sesame Ginger Cookies

  • 3 1/2 Tbs crunchy peanut butter
  • 3 1/2 Tbs ground tahini
  • 1/4 cup sugar
  • 1 Tbs honey
  • 1 cup flour
  • 2 Tbs melted non-dairy butter
  • 1/4 cup non-dairy milk
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup sesame seeds

Directions

  1. Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicon baking mat.
  2. In a large bowl, whisk the melted butter, peanut butter, tahini, honey, non-dairy milk, and sugar together.
  3. In a separate bowl, whisk together the flour, ground ginger, salt, and baking soda. Then, fold the dry ingredients into the wet and mix together until thoroughly combined.
  4. In a small bowl, add the sesame seeds. Measure about 1 tbs of dough out to shape and form the cookies by hand, slightly pressing them flat and then coating them in sesame seeds. Place the cookies on the baking sheet and repeat until all the dough is used.
  5. Place the cookies in the oven and bake for about 10-12 minutes, rotating halfway through.
  6. Remove from the oven and allow them to cool completely before enjoying. Store leftovers in an airtight container at room temperature.

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!

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Red Hot Tempeh & Rice
May 10, 2025

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies. Ingredients Serves: 4 Time: 1 hour and 45 minutes Red Hot Tempeh & Rice …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Tempeh Goulash
May 10, 2025

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew. Ingredients Serves: 4 Time: 45-50 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Skyline Dip
April 29, 2025

Skyline Dip

Skyline Dip is a midwestern side dish using Cincinnati’s signature chili, cream cheese, and shredded cheddar. Our version is 100% vegan, using Impossible Ground Beef, but this recipe can be made using the non-vegan originals and canned Skyline. This dish is perfect for a potluck, tailgate party, or large gathering.

Ingredients

Serves: 10-15

Skyline Dip

  • 1 (8 oz.) package Oatly vegan cream cheese
  • 1 (7 oz.) bag Daiya Dairy-Free Cheddar Cheese shreds
  • Cooked vegan skyline chili (see below) or 15 oz. meat-based skyline

Skyline Chili

  • 1 package Impossible Beef Lite
  • 3 cups water
  • 6 oz. tomato paste
  • 1/2 oz. unsweetened baker’s chocolate
  • 2 Tbs chili powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 1 tsp cumin
  • 1/4 tsp ground clove
  • 1/4 tsp red pepper flakes
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 2 Tbs apple cider vinegar

Directions

  1. To make the vegan skyline, in a large pot, set the heat to medium. Add the water, tomato paste, and unsweetened chocolate. Whisk together until combined, about 5-8 minutes. Then, add the seasonings, sugar, salt, and apple cider vinegar. Whisk together. Add the (thawed if bought frozen) vegan ground beef, breaking up into smaller pieces with the whisk or potato masher. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1 hour.
  2. Once the skyline is done, taste and adjust seasoning as desired. Leftovers can be stored in the refrigerator.
  3. To make the dip, set the oven to 350ºF. In a medium casserole dish layer the vegan cream cheese on the bottom. Take about 15-16 oz. of the vegan skyline and layer over the cream cheese. Then, use about 3/4 of the bag of shredded cheese and layer it on top. Place in the oven and bake for about 12-15 minutes, until bubbling. Remove from the oven once cooked, serve fresh with corn chips for dipping.
  4. To store any leftovers, cover the casserole dish with plastic wrap or foil, reheat in the oven to warm up leftovers for about 10 minutes.

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!

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Asparagus Risotto
April 22, 2025

Asparagus Risotto

Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings. Ingredients Serves: 5-6 Time: 45-50 …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff