Tag: Vegetarian

Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk. Ingredients Blueberry Orange-Ginger Coffee Cake Wet Ingredients 1/2 cup vegan butter, …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf
September 10, 2021

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Loaded Mac and Cheese
September 8, 2021

Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli separately. This recipe is perfect for growing kids and the whole family if you need a quick, filling fix for dinner or it makes for a great potluck side.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Loaded Mac and Cheese

  • 1/2 Box Pasta: macaroni, penne, rigatoni, or shell
  • 1 Tbs vegan butter
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan mozzarella (optional)
  • 1/4 cup non-dairy milk (we used Planet Oat)
  • 1 can red kidney beans, drained and rinsed
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp old bay seasoning
  • Salt and black pepper to taste
  • 1 cup broccoli florets, chopped

Directions

  1. In a large pot, begin boiling enough water to cover the pasta.
  2. In a small pan, add the drained kidney beans and combine them with the garlic, bay leaf, and old bay. Set heat to low and cover with a lid. Allow it to simmer for about 10-12 minutes.
  3. In another pot or using a colander over the pasta water, boil or steam the broccoli until tender but still bright green.
  4. Once the pasta water is boiling, add in the pasta and cook until soft.
  5. Set broccoli aside for later once cooked.
  6. After the pasta has cooked, remove it from the stove and drain water. Return to stove on low heat.
  7. Add vegan butter, nutritional yeast, non-dairy milk, and optional vegan cheese to the pasta. Stir well with a wooden spoon. Add salt and pepper to taste.
  8. Remove the bay leaf from the beans and combine the beans with the pasta.
  9. Add the broccoli to the pasta.
  10. Stir well, taste, and adjust seasoning as desired.
  11. Serve with chopped scallions or extra cheese and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Vegan
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by egccstaff
BBQ Tempeh Rice Bowl
September 3, 2021

BBQ Tempeh Rice Bowl

BBQ Tempeh Rice Bowl with nutritious vegetables and delicious flavors. This recipe makes for a rich and filling dinner or lunch which can be enjoyed hot or cold the next day. If you have soy allergies or avoidance you can substitute the tempeh for chickpeas …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
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 cups cauliflower florets, chopped
  • 1 Tbs olive oil
  • 1/4 cup ground tahini
  • Juice from 1 lemon
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • salt & black pepper to taste
  • Optional garnish: olive oil, sunflower seeds, parsley, or cilantro

Directions

  1. Preheat the oven to 400ºF
  2. Spread the cauliflower out onto a baking pan and drizzle with olive oil.
  3. Place the pan in the oven and roast for 20 minutes.
  4. Once done, remove the cauliflower and turn off the oven. Allow it to cool for 10 minutes.
  5. Transfer the cauliflower to a food processor or blender, add in the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.
  6. If the hummus is too thick, add a tablespoon of water or two, one at a time to reach optimal texture.
  7. Place your cauliflower hummus in a container with a sealable lid, top with garnish. Serve fresh.
  8. Store leftovers in the refrigerator 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.

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 …

All Recipes, Appetizer, Baking, 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
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 over kale makes for a well-balanced and delicious meal!

Ingredients

Serves: 3-4 Time: 45-60 minutes

Mediterranean Sweet Potato & Lentils

  • 2 sweet potatoes
  • 1 cup red or brown lentils, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 medium carrot, diced
  • 1 garlic clove, minced
  • 1/2 Tbs fresh ginger, minced
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 3-4 cups kale for serving, rinsed, chopped & stems removed
  • Optional: capers for serving

Tahini Sauce

  • 1/4 cup ground tahini
  • 1/4 cup water
  • 2 Tbs lemon juice
  • 1/2 tsp garlic powder
  • Salt & Black pepper to taste

Directions

  1. Preheat the oven to 400ºF
  2. Prick the sweet potatoes with a fork and place them on a sheet pan. Place in the oven and bake for 35-45 minutes or until soft.
  3. Meanwhile, prepare your onion, garlic, carrot, and ginger.
  4. In a medium saucepan, set the heat to high. Once hot, cook the vegetables for 2 minutes, adding a splash of vegetable broth to prevent sticking.
  5. Then add in the lentils and seasoning, stir together for a minute.
  6. Add in the vegetable broth, cover the pot and allow the mixture to come to a boil.
  7. Once boiling, stir and reduce heat to low. Allow it to simmer for 20-25 minutes or until lentils and vegetables are soft.
  8. Then, prepare your tahini sauce in a mixing bowl.
  9. When your sweet potatoes are done, remove them from the oven and allow them to cool for 5 minutes. Then, peel the skin and cut the sweet potato.
  10. Serve the lentils over a bed of chopped kale. Place the sweet potato over the lentils, drizzle with tahini sauce. Optionally, top with capers. Serve hot and enjoy!

Save the leftovers for a cold salad lunch the next day.

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
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