Tag: Vegan

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 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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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
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage and also substitute the vegetable broth for chicken stock.

Beyond Meat’s sausage is low in sodium, fat, and cholesterol and completely soy-free. This protein is pea and bean-based. You can read more about their ingredients here.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Beyond Sausage & Rice

  • 1 package beyond sausage, cooked & sliced
  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 tsp black pepper or cayenne pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • Green onions for serving

Directions

  1. In a pan, cook the sausage according to the package on the stovetop. Continually flip the sausage until evenly cooked. Remove from heat, allow to cool, and slice once cooled.
  2. Transfer the cooked fat from the sausage to a larger skillet and heat it on high heat. Once hot, sauté the onions, garlic, pepper, and carrots.
  3. Cook the vegetables for 5-7 minutes or until onions are translucent.
  4. Meanwhile, in a saucepan, bring the vegetable broth to a boil.
  5. Add the seasoning to the vegetables. Add in the mushrooms.
  6. When the vegetable broth has reached a boil, add to the skillet with the vegetables.
  7. Then, add in the rice and bay leaves.
  8. Stir the mixture well and cook on high for 3-4 minutes.
  9. Then, cover with a lid and reduce heat to low. Simmer for 25-30 minutes or until rice is cooked.
  10. During the last 5-10 minutes of cooking, mix in the sausage.
  11. Once done, remove the bay leaves, serve with freshly chopped green onions and enjoy.

Store leftovers in the refrigerator for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats. Ingredients Dark Chocolate Peanut Butter Granola 4 …

All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Watermelon & Mint Agua Fresca
July 30, 2021

Watermelon & Mint Agua Fresca

Watermelon & Mint Agua Fresca is simply blended watermelon served up with a pinch of sugar, lime juice, and fresh mint leaves over ice. This delicious beverage is perfect for a hot summer day. And with fresh, sweet watermelon, you don’t even need to add the sugar.

We recommend buying a seedless watermelon and using a mesh strainer. You can use a blender, food processor, or immersion blender to make your watermelon juice

Ingredients

Watermelon & Mint Agua Fresca

  • 1 whole watermelon, seeded & cubed
  • 1-2 limes
  • Ice cubes
  • Mint leaves for serving
  • Optional: Sugar and plain soda water

Directions

  1. Break down your watermelon on a sturdy surface, placing a slightly damp kitchen towel under your cutting board to prevent it from sliding around. Use a serrated knife for an easier cut through the watermelon rind.
  2. Remove any seeds and cube the watermelon, placing the cubes into a large bowl.
  3. Gradually blend the watermelon cubes in batches with your blender or processor. Once blended, transfer the juice through a mesh strainer into a pitcher or other serving container to catch the remaining seeds.
  4. Continue this process until all of your watermelon has been juiced.
  5. For serving, pour 8-10 ounces of watermelon juice into a tall glass.
  6. Cut the lime in quarters and squeeze one or two quarters into the glass.
  7. Add a few ice cubes and 1-2 fresh mint leaves.
  8. Serve and enjoy!

For added sweetness, you can add a teaspoon of granulated sugar to the glass. Or you can top off the juice with soda water for a bubbly drink.

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, Beverage, Gluten Free, Vegan
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by egccstaff
Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Green Coconut Curry
July 21, 2021

Green Coconut Curry

Green Coconut Curry with fresh lemongrass makes for a hearty but not-to-heavy meal. This Green Coconut Curry is perfect all year round. For a creamier curry, we recommend substituting the vegetable broth for a second can of lite coconut milk. And we recommend trying this …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Kimchi Stir-Fry
July 16, 2021

Kimchi Stir-Fry

Kimchi Stir-Fry is the right balance of spicy and richness without being a heavy dish. Remember, you can always substitute the protein based on your diet and preference. And you can try serving this dish with a soft boiled egg if desired. If you have left over rice from the previous day, try cooking that in with the rest of the stir-fried vegetables!

Kimchi is a traditional Korean dish made with salted fermented vegetables. Typically, kimchi contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. These fermented vegetables pack a surprising amount of nutritional benefits, such as Vitamin A, C, and many other minerals and amino acids that are good for your body.

Ingredients

Kimchi Stir-Fry

  • 1 cup uncooked rice
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small zucchini, diced
  • 1 small bell pepper, diced
  • 1/2 cup kimchi, chopped
  • 1/2 cup kimchi liquid
  • 1 cup broccoli, chopped florets
  • 1/2 cup mushrooms, sliced
  • 1 Tbs sesame oil
  • 7 oz. tofu or tempeh (if using shrimp or chicken, adjust quantities as desired)
  • Optional: soy sauce to taste, sriracha

Directions

  1. If you do not have left-over cooked rice, begin cooking rice in a rice cooker or stovetop pot.
  2. Begin preparing your vegetables and protein.
  3. In a sautéing pan or large skillet, cook your protein first in a bit of sesame according to its needed cooking time and temperature. Once done, remove from pan and set aside for later.
  4. Heat 1 Tbs sesame oil on high heat, once hot add the onion, bell pepper, carrot, and zucchini. Cook for 5-7 minutes or until the onions are soft and translucent.
  5. Then, add the broccoli, mushrooms, kimchi liquid, and chopped kimchi.
  6. Cook all the vegetables together for another 7-10 minutes or until the broccoli has softened. You may then add the protein back into the stir-fry, mix well, taste, and adjust seasoning as desired with soy sauce or sriracha.
  7. Serve with rice 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, Vegan
-
by egccstaff
Balsamic Vegetable Pasta
July 14, 2021

Balsamic Vegetable Pasta

This recipe for Balsamic Vegetable Pasta is super simple but incredibly tasty! If you need an easy dinner fix on a budget, this recipe is perfect. Plus, it serves well as a cold pasta salad for lunch the next day. Top with Parmesan cheese or …

All Recipes, Entree, Vegan, Videos
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by egccstaff