Author: egccstaff

Roasted Butternut Squash Enchiladas
September 19, 2022

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Curry
September 16, 2022

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Pumpkin Cranberry Scones
September 14, 2022

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!

Ingredients

Yield: 12-16 scones Time: 45-50 minutes

Pumpkin Cranberry Scones

  • 2 cups flour
  • 1 Tbs pumpkin spice
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 cup cold vegan margerine
  • 1/4 cup plain non-dairy milk
  • 4 tsp ground flaxseed
  • 1 1/2 cup pumpkin puree
  • 2 Tbs molasses
  • heaping 1/2 cup dried cranberries
  • 2-3 Tbs pepitas (pumpkin seeds) for garnish

Directions

  1. Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
  2. In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
  3. Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
  4. Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
  5. Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
  6. Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
  7. Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
  8. Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
  9. Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
  10. Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
  11. Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
  12. Store at room temperature for 3-4 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Tempeh Bolognese
September 12, 2022

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil. Ingredients Time: 45-55 minutes Tempeh Bolognese 1 package tempeh, minced or grated …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Asian-Style Roasted Sweet Potatoes
September 9, 2022

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
September 7, 2022

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper for a spring roll.

Ingredients

Serves: 5 Prep: 30 minutes – 1 Hour Cook Time: 15 minutes

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 3 Tbs soy sauce
  • 2 Tbs nutritional yeast
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 2-3 radishes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 medium carrot, thinly julienned
  • 2 Tbs rice vinegar
  • 1 tsp sesame oil (plus extra for cooking)
  • 1 large head lettuce, rinsed and leaves separated

Spicy Mayo

  • 1/2 cup vegan mayo
  • 1 1/2 Tbs sriracha
  • 1/2 Tbs soy sauce

Directions

  1. Cut the tofu in equal size rectangular strips, wrap in paper towels, and press the tofu for at least 30 minutes to an hour, weighing it down with a skillet or cookbooks on top of a cutting board.
  2. While the tofu presses, prepare the carrots, cucumber, and radish and place in a bowl with the sesame oil, rice vinegar, and a splash of soy sauce. Top with sesame seeds and set aside in the refrigerator to chill.
  3. Then, prepare the spicy mayo and set aside.
  4. Drain excess liquid from the tofu.
  5. In a mixing bowl, combine the soy sauce, nutritional yeast, and seasonings.
  6. In a large skillet, heat about 1 Tbs sesame oil. Once hot, add the tofu and cook for about 2-3 minutes and then flip.
  7. Transfer tofu to a plate or tray lined with a paper towel to dry excess oil.
  8. Plate the tofu on a large lettuce leaf and top with marinated vegetables and mayo dressing.
  9. 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.

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Grits & Chard Medley
August 26, 2022

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and …

All Recipes, Entree, Gluten Free
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by egccstaff
Chocolate Almond Cranberry Cookies
August 24, 2022

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion. Ingredients Yield: 8-10 cookies Time: 25-30 minutes Chocolate Almond …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff
Falafel Garden Bowl
August 22, 2022

Falafel Garden Bowl

Falafel Garden Bowl is a delicious recipe that can be served as an entrée, side dish, or salad. This meal can be prepared early in the week and served cold. We served this dish with warm rice as a base and freshly made falafel. You can try mixing the veggies out with what’s in season!

Ingredients

Serves: 4-5 Time: Overnight or 45 minutes

Falafel Garden Bowl

  • 3 Hearty At Home Falafel per serving or store-bought falafel mix
  • 1/2 cup cauliflower florets, chopped
  • 1 medium carrot, thinly julienned
  • 1/2 large cucumber, thinly sliced
  • 4-5 cherry tomatoes, halved
  • 1/2 cup kale, chopped
  • 1/2 cup red cabbage, chopped
  • Optional base: rice, quinoa
  • Dressing: tahini or tzatziki

Directions

  1. Prepare the falafel according to our Falafel Platter recipe (which requires prep the day before) or use the instructions on the store-bought mix. In this version, we baked our falafel.
  2. If you are making a grain base, prepare that as well (we used 1 cup rice & 2 cups vegetable broth).
  3. After your falafel has been cooked, chop up all the raw ingredients.
  4. Then, prepare your dressing of choice.
  5. Serve up your garden bowl by adding your grain base if desired, then evenly combine the kale, cabbage, tomatoes, cauliflower, and cucumber.
  6. Top with 3 falafel and dress with your dressing of choice.
  7. 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.

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Cranberry Almond Bars
August 19, 2022

Cranberry Almond Bars

Cranberry Almond Bars are a delicious snack for the whole family to enjoy! This recipe is also a great starter recipe if you’re introducing your children to cooking/preparing food. You can use store-bought almond butter or try our homemade almond butter recipe. This recipe can …

All Recipes, Appetizer, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff