Tag: Vegan

Cauliflower Stir-Fry
March 17, 2021

Cauliflower Stir-Fry

Enjoy this Cauliflower Stir-Fry which substitutes cauliflower for rice for those who are on a low-carb diet but don’t want to skip on flavor! You can use a food processor to create your own cauliflower rice, or buy it pre-made, though we recommend the fresh …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Homemade Tacos
March 15, 2021

Homemade Tacos

Mix and match with these Homemade Tacos! We’ve got a recommendation for vegan fillings, but feel free to substitute any ingredient with something you’d prefer, whether it’s fish, al pastor, or chicken. Ingredients Homemade Tacos Corn or flour tortillas Protein (Trader Joe’s soy chorizo or …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Black Bean Vegetable Enchiladas
March 10, 2021

Black Bean Vegetable Enchiladas

Chow down on these tasty Black Bean Vegetable Enchiladas! A great meal for those who are cutting back on meat, plus our sauce recipe is low fat but full in flavor.

Ingredients

Time: 45 minutes Serves: 6-8

Black Bean Vegetable Enchiladas Sauce

  • 3 Tbs flour (or gluten-free flour)
  • 2 Tbs chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz. tomato sauce
  • 1 cup vegetable broth
  • 1 tsp apple cider vinegar

Black Bean Vegetable Enchiladas Filling

  • 1 can black beans, drained & rinsed
  • 1/2 yellow onion, diced
  • 1 medium zucchini, small dice
  • 2 garlic cloves, minced
  • 1 medium bell pepper, small dice
  • 1 jalapeño, diced
  • 12-15 corn tortillas
  • 2 cups cheddar cheese or vegan cheddar cheese, plus extra for topping (*Kroger’s Non-Dairy Cheddar is gluten-free)
  • For the topping: minced cilantro and fresh lime juice

Directions

  1. Preheat the oven to 350ºF
  2. In a mixing bowl, whisk together the flour and spices.
  3. Prepare your vegetables and beans, setting them aside.
  4. In a medium saucepan, heat a splash of water or olive oil on medium-high heat.
  5. Add in the flour mixture, keeping the vegetable broth and tomato sauce close by.
  6. As the flour gets lumpy, whisk continuously and gradually pour in the vegetable broth.
  7. Continue breaking up the flour mix, full adding in the broth, and then tomato sauce.
  8. Simmer the sauce for 5 minutes, whisking continuously.
  9. In a large pan or skillet, heat a bit of oil and sauté your vegetables for about 5-7 minutes or until lightly tender. Add in the black beans and cook for another 5 minutes.
  10. Turn off the heat and transfer the veggie bean mix to a bowl. Mash the mixture together with a wooden spoon, combining the cheese.
  11. In a 9 x 13-inch baking pan or another deep-pan, lightly coat the bottom of the pan with a few spoonfuls of the enchilada sauce.
  12. Add about 1/4 cup of the veggie bean mix into a tortilla, roll it up and add it to the pan with the fold side on the bottom of the pan. Repeat until the mixture and tortillas have been used and the pan is fully lined.
  13. Top the enchiladas with the remainder of the sauce and some extra cheese, place in the oven and bake for 15-20 minutes or until the tortillas are lightly crisp and the mixture is bubbling.
  14. Serve hot with minced cilantro and lime juice and enjoy!
All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Chocolate Chip Cookies
March 8, 2021

Vegan Chocolate Chip Cookies

Enjoy a lightly sweetened indulgence with these Vegan Chocolate Chip Cookies! We assure you a vegan cookie is as tasty and rich as the classic recipe. Need to make some adjustments for those with other allergies or dietary restrictions? You can use any non-dairy milk …

All Recipes, Baking, Gluten Free, Vegan, Videos
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by egccstaff
Cauliflower Casserole
March 1, 2021

Cauliflower Casserole

This Cauliflower Casserole is a quick, 45-minute dinner fix that is sure to impress anyone who denies the deliciousness of cauliflower. While our recipe is using a tofu topping, you’re welcome to omit this portion of the recipe if you have dietary aversions to soy …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Zucchini Bread
February 26, 2021

Zucchini Bread

This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea!

Ingredients

Zucchini Bread

  • 1 heaping cup grated zucchini
  • 1/4 oat milk (or other non-dairy milk)
  • 1/2 cup of unsweetened applesauce (or 1 flax egg)
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup vegetable or olive oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cup all-purpose (or gluten-free) flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • Optional add-in’s: chia seeds, walnuts

Directions

  1. Preheat the oven to 350ºF
  2. Grate the zucchini with a hand grater or food processor. Squeeze out excess liquid from the zucchini using a cheesecloth.
  3. In a large mixing bowl, whisk together the sugar, vanilla, oat milk, applesauce, and oil.
  4. In a separate bowl, sift together the flour, spices, salt, baking powder, and baking soda.
  5. Combine the dry ingredients into the wet ingredients well, omitting any lumps in the batter.
  6. Fold in the grated zucchini until well incorporated.
  7. If you are adding in chia seeds or chopped walnuts, fold those in as well.
  8. In a lightly oiled loaf pan, add the batter to the pan.
  9. Place in the oven and bake for 45-50 minutes. You may want to start the baking process by covering the pan for the first 15-20 minutes to prevent the outside from overbaking.
  10. Check the zucchini bread by pricking with a toothpick or butter knife in the middle. If it comes out clean, your bread is done!
  11. Serve and enjoy.
Zucchini Bread

Store uneaten bread by wrapping it in plastic wrap and leaving it at room temperature for up to 3 days. It can also be frozen for up to two months. Allow it to thaw by resting it in the refrigerator and enjoy it within 3 days.

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, Baking, Vegan
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by egccstaff
Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you.

What makes this recipe stand apart? Well, it’s vegan and soy-free, and we can help you make it gluten-free. We also use less sugar than in your typical cake recipe, so this chocolate cake is much richer in chocolatey flavor and isn’t overwhelmingly sweet.

Give this rich, moist, and fluffy 2-layered cake a try and we’re certain it will be warmly welcomed by the pickiest of eaters.

Ingredients

Chocolate Cake Batter

  • 2 cups oat milk steeped in 1/2 cup coffee beans
  • 2/3 cup coconut or olive oil
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar or 1 batch of egg replacer
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Cream Cheese Frosting

Directions

  1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
  2. In a saucepan, steep your coffee beans with oat milk (or another non-dairy milk of your choice) on medium heat for 3-5 minutes. Reduce to low and allow it to steep for another 5-7 minutes or until the milk begins to take on the color of coffee. Stir with a whisk.
  3. Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
  4. Then, add the apple cider vinegar to the oat milk and allow it to combine for a few minutes* (if you’re using egg replacer powder, you can just prepare the egg replacer in place of this step and move on to the next step)
  5. In a large mixing bowl, add the oil, sugar, and vanilla extract (and egg replacer if using instead of apple cider vinegar). Lightly beat on low with a mixer or use a whisk until thoroughly combined.
  6. Then add the oat milk and whisk together.
  7. If you have a sifter, add the flour, cocoa powder, salt, baking powder, and baking soda to a sifter – or whisk the ingredients together in a separate bowl – and gradually add the dry ingredients to the wet ingredients while mixing in a stand mixer or using a hand mixer.
  8. Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
  9. Divide the batter evenly between your two baking pans and place in the oven.
  10. Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.

Preparing the frosting

  1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
  2. Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, salt, and vanilla extract. Add half of the powdered sugar and cream ingredients together until smooth.
  3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
  4. Place frosting in the fridge.

Assembling the cake

  1. Allow the cake to completely cool before frosting.
  2. Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  3. Serve and enjoy!

For storage, keep covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.

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, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Gluten Free, Vegan
-
by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff