Tag: Vegan

Garlic Parmesan Brussels Sprouts
August 30, 2021

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts that can be vegan or non-vegan! Serve these Brussels sprouts as a delicious appetizer or side dish or pair with a complete protein to add some greens to your meal. For the non-vegan version, simply replace the vegan parmesan or regular …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Roasted Cauliflower Hummus
August 27, 2021

Roasted Cauliflower Hummus

Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich. Ingredients Roasted Cauliflower Hummus 5 …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Homemade Granola Bars
August 25, 2021

Homemade Granola Bars

These Homemade Granola Bars are baked and made with all-natural sweeteners. Mix and match the ingredients to modify your dietary needs. The oats can be substituted for gluten-free oats and you can use any nut butter to make the sweet binding agent. These granola bars can be enjoyed in the morning or as a mid-day energizer, perfect for kids and the whole family!

Ingredients

Homemade Granola Bars

  • 2 cups old-fashioned oats
  • 1/2 cup orange juice
  • 1 cup dates or dried figs, diced
  • 3 Tbs nut butter

Optional fillings:

  • 1/2 tsp cinnamon
  • 1/4 tsp all-spice
  • 1 Tbs raw pumpkin seeds
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chopped walnuts or almonds

Directions

  1. Begin by preheating the oven to 350ºF
  2. Spread out the oats onto a sheet pan and bake in the oven for 10 minutes or until lightly golden.
  3. Remove oats from the oven and place in a mixing bowl, optionally mix with cinnamon or all-spice.
  4. In a saucepan, combine the orange juice, dates or figs, and nut butter. Mix together on medium heat and simmer for 10-12 minutes.
  5. Transfer the sweetener mixture to a food processor or blender and blend together until thick and sticky.
  6. Mix the sweetener mixture with the oats and fold in any desired add-ins. Oats should be well covered.
  7. Then, pour the granola bar mix into an 8×8 inch pan and flatten out evenly with the back of a spoon.
  8. Place the granola back in the oven and bake for 15-20 minutes or until golden on top.
  9. Allow the granola to cool completely before cutting into bars.
  10. Store in an airtight container for up to 5-6 days.
  11. Any excess granola crumbles can be saved to use as a topping for yogurt or as a trail snack.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Overnight Steel Cut Oats
August 23, 2021

Overnight Steel Cut Oats

Overnight Steel Cut Oats are a perfect fix for breakfast. Simply soak the oats overnight in a non-dairy or dairy milk with your desired fillings and have breakfast prepared for the first few days of the week! Steel cut oats are rich in iron and …

All Recipes, Breakfast, Vegan
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by egccstaff
Plant-Based Shepherd’s Pie
August 20, 2021

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired.

These cookies are chewy and delicious! Indulge in this healthier version of the homemade classic cookie. This recipe is also a great beginner-level recipe to make with children being introduced to cooking and baking.

Ingredients

Yield: 24-30 Time: 30 Minutes

No-Sugar Oatmeal Raisin Cookies

  • 1/2 cup vegan butter, melted
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/3 cup flour
  • 2 cups old-fashioned oats
  • 1 1/2 cup raisins
  • 1/4 Dairy-free milk, as needed

Directions

  1. Preheat the oven to 350ºF and prepare two sheet pans, lightly greased or lined with parchment paper.
  2. In a large mixing bowl, combine the melted vegan butter, applesauce, cinnamon, and vanilla extract.
  3. In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  4. Mix the flour mixture into the wet ingredients and combine well. The batter should be free of lumps.
  5. Use your hands to fold in the oats and raisins.
  6. The dough should be tacky but not sticky. If the dough is too dry and flaky, add a splash of dairy-free milk until the dough is moldable (but not sticky).
  7. Roll the dough out into walnut-sized balls, placing them on the sheet pans about an inch and a half to two inches apart.
  8. Place cookies in the oven and make for 10-12 minutes.
  9. Allow the cookies to cool before enjoying.
  10. Store at room temperature for up to 4-5 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, Baking, Dessert, Vegan
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by egccstaff
Mediterranean Sweet Potato & Lentils
August 16, 2021

Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet. Enjoy these muffins with a cup of coffee or …

All Recipes, Baking, Breakfast, Vegan
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by egccstaff
Thai Basil Tofu (Pad Krapow)
August 11, 2021

Thai Basil Tofu (Pad Krapow)

Thai Basil Tofu (Pad Krapow) made with fresh Thai basil, tofu, and vegetables stir-fried and served over rice. This dish is perfect for plant-based diets, but you can always substitute the protein for shrimp, chicken, or beef. If you can’t find Thai basil, just substitute for regular basil you can find at any grocery store. This dish is not made to be spicy, but you can make it spicy by adding chili flakes to the sauce or towards the end of cooking.

Ingredients

Thai Basil Tofu (Pad Krapow)

  • 3 shallots, sliced
  • 1 package extra-firm tofu, pressed and cubed
  • 2 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, diced
  • 1/2 cup broccoli florets
  • 1 cup uncooked rice + 2 cups water (for serving)

Thai Basil Stir-Fry Sauce

  • 3 Tbs sesame oil
  • 1 tsp brown sugar
  • 5 cloves garlic, minced
  • 1 tsp rice vinegar
  • 3 Tbs soy sauce
  • 1 Tbs cornstarch
  • 1/2 tsp ground ginger
  • 1/4 cup water
  • 1/2 lime juice
  • 2 Tbs Thai Basil leaves (de-stemmed, chopped)*save for the very end

Directions

  1. In a bowl or measuring cup, mix together your sauce ingredients. Set aside the basil until the very end.
  2. Then, prepare your protein and vegetables, and begin cooking your rice.
  3. In a skillet or wok, heat a bit of sesame oil on high and cook your tofu (or other protein). Cook until lightly crispened and then remove from the pan.
  4. Then, add in the onion, pepper, carrot, and zucchini, and begin to stir-fry.
  5. Cook the vegetables for 7-8 minutes or until they begin to soften and the onions are translucent.
  6. Then, add in the broccoli and mushrooms. Cook for 5 minutes.
  7. Push the vegetables to the sides of the pan, creating a gap in the middle that exposes the bottom of the pan. Give the sauce a good final stir and then pour it into the pan.
  8. Allow the sauce to sit, bubble, and darken. Once it begins to do so, stir the sauce into the vegetables and add back in your protein.
  9. Cook for another 4-5 minutes. Top with the basil.
  10. Serve with rice or rice noodles and enjoy!
  11. Optionally, you may top the dish with chili flakes or sriracha for that extra kick.

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, Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
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by egccstaff