Tag: Vegan

Slow Cooker Cauliflower Lentil Curry

Slow Cooker Cauliflower Lentil Curry

This Slow Cooker Cauliflower Lentil Curry is perfect if you’re short on time to make dinner. Simply toss everything into the slow cooker and let the ingredients simmer together into this delicious, creamy curry. We recommend using the low-fat coconut milk, and if you don’t …

Homemade Strawberry Jam

Homemade Strawberry Jam

Homemade Strawberry Jam that doesn’t require anything special out of three simple ingredients, a whisk, and optionally, a kitchen thermometer. Since berries have a naturally occurring pectin, we don’t have to worry about thickening agents. Although, the slower and lower temperature you cook your jam, …

1 Bowl Blueberry Muffins

1 Bowl Blueberry Muffins

1 Bowl of Blueberry Muffins that are delicious, low in sugar, and easy to make. This recipe can also be made vegan by using a non-dairy milk such as oat milk or almond milk. If needed, you can substitute the flour for gluten-free flour. These little muffins are great for a breakfast on the go or if you want to bring a nice treat into the office.

Ingredients

1 Bowl Blueberry Muffins

  • 1 c. dairy or non-dairy milk + more if needed
  • 2 c. all-purpose flour
  • 1/2 c. sugar or honey
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg replacer or 1/2 cup unsweetened apple sauce
  • 1/3 c. olive oil
  • 1 tsp vanilla extract
  • 1 1/2 c. fresh blueberries

Directions

  1. Preheat the oven to 375ºF
  2. Line a standard muffin tin with muffin papers or silicon/reusable liners.
  3. In a large mixing bowl, whisk together the flour, salt, and baking powder.
  4. Create a hole in the middle of the dry mixture to see the bottom of the bowl and pour in the egg replacer or apple sauce, dairy or non-dairy milk, sugar or honey, and vanilla extract.
  5. Use a hand mixer or whisk to combine the ingredients until smooth and free of lumps. Add a touch more milk if needed if the batter is too thick. The consistency should be similar to cake batter.
  6. Fold in the blueberries with a rubber spatula.
  7. Divide the batter out evenly into the muffin tin.
  8. Place in the oven and bake for 20-25 minutes until golden brown, or prick with a toothpick and it comes out clean.
  9. Allow the muffins to cool and enjoy.

Store remaining muffins at room temperature for 2-3 days or freeze them by wrapping them in plastic wrap.

Nutrition Information

Nutrition Disclaimer

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Vegan Pasta & Meatballs

Vegan Pasta & Meatballs

Vegan Pasta & Meatballs made using Beyond Meat’s pre-shaped meatballs. These meatballs are high in plant-based protein, do not contain soy, gluten, or GMOs. Served with onion, pepper, and zucchini marinated in tomato sauce and the pasta of your choice. If you’re gluten-free, you can …

Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones with fresh blueberries and lemon juice. These scrumptious scones are excellent for breakfast or afternoon tea. If you’d prefer, you can choose to leave off the icing and substitute the ingredients for organic or more natural sweeteners such as agave or honey. …

Vegan Meringue Cookies

Vegan Meringue Cookies

Vegan Meringue Cookies are made in the same style and methods of traditional meringue, but instead of egg whites, we use “aquafaba” which is the name of the liquid that is found in cans of chickpeas/garbanzo beans. This starchy liquid is perfect for whipping into a meringue since it is capable of trapping air just like egg whites can. Some meringue recipes call for cream of tartar to act as a stabilizer, but that won’t be needed in this recipe.

It is most helpful to use a stand mixer if available, for the aquafaba has to be whipped for a long time, but a hand mixer works as well.

Ingredients

Vegan Meringue Cookies

  • 3/4 cup aquafaba (liquid from 1 can of chickpeas)
  • 1/4 cup and 2 Tbs sugar
  • 2 tsp vanilla extract

Directions

  1. Drain the liquid from your can of chickpeas into a measuring cup. Reserve the chickpeas for later cooking in another recipes.
  2. Add the aquafaba to a measuring bowl or bowl of a stand mixer.
  3. Set your mixer to the highest speed and whip the aquafaba for about 7-8 minutes or until stiff peaks form

4. Mix in the sugar about 1 Tbs at a time, continuing to mix on the highest speed for another 7-8 minutes. The meringue mixture should be very glossy.
5. Mix in the vanilla and blend well.

6. Preheat the oven to 250ºF
7. Line two baking sheets with parchment paper
8. Using a tablespoon, measure out your meringue cookies onto the baking sheets, evenly spaced apart.
9. Place the cookies in the oven and back for an hour and a half to two hours or until the cookies are firm to the touch.
10. Remove from the oven and allow to cool completely before enjoying.

Leftovers may be stored in an airtight container at room temperature for up to 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.

Orange Ginger Scones

Orange Ginger Scones

These Orange Ginger Scones are vegan-friendly and absolutely delicious! Not too sweet, perfectly crumbly but not too dry. Enjoy this bright and spicy scone with a cup of coffee over breakfast or during afternoon tea. If you have gluten sensitivities or allergies, you can substitute …

Cucumber Gazpacho

Cucumber Gazpacho

When it’s starting to get hot out, it’s understandable to want to crave something light and refreshing. This cucumber gazpacho is absolutely perfect for a hot summer day. The fresh herbs and bright body of cucumber come together to bring you a delectable lunch or …

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad looks absolutely gorgeous and tastes amazing! Such a perfect and light side dish to any meal but especially during Spring and Summer. The crisp, refreshing cucumber paired with raw vegetables, chickpeas, parsley, and topped with our vegan greek yogurt dressing come together in harmony.

Ingredients

Mediterranean Chickpea Salad

  • 1 can chickpeas, drained & rinsed
  • 1/2 red onion, diced
  • 1 small red bell pepper, diced
  • 1 large cucumber, peeled and quarter diced
  • 2 Tbs parsley, minced
  • 3-4 small radishes, diced
  • Vegan Greek Yogurt Dressing for serving

Directions

  1. Prepare your vegetables, including rinsing, drying, and chopping.
  2. Drain and rinse your chickpeas.
  3. Add all the ingredients to a bowl and allow it to chill in the refrigerator for 30 minutes to an hour or serve as is.
  4. Pair with a greek yogurt or tahini dressing, 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, Vimeo, and Facebook.

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

A Shaved Brussels Sprouts Salad that pairs well with any meal or can be a light lunch all on its own. We paired this salad with quinoa and roasted root vegetables, but really this recipe is the perfect accompaniment to any dish. You can even …