Author: egccstaff

Sweet Potato Gnocchi
August 2, 2024

Sweet Potato Gnocchi

Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based! …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Plum Upside Down Cake
July 31, 2024

Plum Upside Down Cake

Plum Upside Down Cake is a delicious treat to enjoy in the summer and is easy to make! This plant-based recipe is quick and simple to follow with nothing too fancy. You can substitute the almond flour for another type of nut and grinding it …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Banana Date Scones
July 25, 2024

Banana Date Scones

Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week!

Ingredients

Yield: 8 large scones Time: 45 minutes

Banana Date Scones

  • 8 oz. dates, finely chopped
  • 1 Tbs flour
  • 3-4 very ripe bananas, mashed
  • 2 Tbs ground flaxseed
  • 1/3 cup non-dairy milk
  • 1/3 cup vegetable or canola oil
  • 1/4 cup sugar
  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions

  1. First, preheat the oven to 350ºF. Prepare two lightly oiled baking sheets. Then, in a medium bowl, mix the chopped dates with 1 Tbs flour, toss together until combined, and set aside.
  2. Whisk or sift the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.
  3. In another large bowl, whisk the flaxseed and non-dairy milk. Then, whisk in the mashed bananas, canola oil, and sugar. Combine well.
  4. Mix the dry ingredients into the wet until the dough is formed; it should be thick but sticky. Fold in the dates.
  5. Using an ice cream scoop or 1/2 measuring cup that is lightly oiled, scoop a generous amount of dough onto the baking sheet, leaving about 3 inches apart between each scone. You should have four large scones per baking sheet.
  6. Bake for 32-34 minutes until lightly golden and firm. Once baked, transfer to a wire rack to cool. Store at room temperature for 4-5 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
White Bean & Lentil Stew
July 22, 2024

White Bean & Lentil Stew

White Bean & Lentil Stew is a delicious and easy dish served over rice or with naan. This Moroccan-inspired recipe is rich in protein and can be enjoyed any time of the year. Ingredients Serves: 4-6 Time: 45-60 minutes White Bean & Lentil Stew Directions …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tomato & Herb Grain Bowl
July 18, 2024

Tomato & Herb Grain Bowl

Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance. Ingredients Serves: 4-5 Time: 60 minutes Tomato …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Quick Pickled Onions
July 16, 2024

Quick Pickled Onions

Quick Pickled Onions are easy to make and have ready in a few hours. A pickled red onion is a great garnish or addition to a salad. You can also use this same recipe for pickled carrots, cherry tomatoes, or okra.

Ingredients

Quick Pickled Onions

  • 1 large red onion, cut in half length-wise & thinly sliced
  • 3/4 cup white vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt

Directions

  1. Mix together the white vinegar, salt, and sugar in a bowl. Whisk until well combined.
  2. Prepare your onion and add the thin slices to a mason jar with a fitted lid at least a pint sized jar.
  3. Pour the pickling mix into the jar, screw on the lid. Give it a good few shakes.
  4. Place the jar in the refrigerator and allow it to hang out for at least 3-4 hours before using, best until you wait 24 hours for optimal results and continue to store in the fridge.

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, and Facebook

All Recipes, Gluten Free, Vegan
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by egccstaff
Cashew Almond Ricotta
July 11, 2024

Cashew Almond Ricotta

Cashew Almond Ricotta is a non-dairy alternative that is rich and delicious! Use this recipe in lasagna, on pizzas, or try it with stuffed shells, peppers, or mushrooms! A quick and easy no-fuss recipe as long as you have a food processor or high-speed blender. …

All Recipes
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by egccstaff
Urad Dal & Cauliflower
July 9, 2024

Urad Dal & Cauliflower

Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Drunken Noodles
July 5, 2024

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season.

Ingredients

Serves: 4 Time: 60 minutes

Drunken Noodles

  • 16 oz. wide rice noodles
  • 1 lb. seitan chicken, chopped if using freshly made seitan

Stir Fry

  • 8 oz. shiitake mushrooms
  • 3 Tbs coconut oil
  • 5 garlic cloves, minced
  • 1 medium bell pepper, thinly sliced
  • 1 large carrot, cut into thin half-moons
  • 1/2 cup snow peas
  • 1 tsp red pepper flakes
  • 1 cup fresh basil leaves, loosely packed

Sauce

  • 6 Tbs red miso paste
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp five spice
  • 1/4 tsp ground ginger
  • 3/4 cups vegetable broth

Garnish

  • Thinly sliced radishes
  • Chopped, dry-roasted peanuts
  • Sriracha
  • Minced cilantro or basil
  • Lime wedges

Directions

  1. Bring water to a boil in a large pot and cook the noodles according to their package until al dente. As soon as they’re cooked, drain and rinse in cold water in a colander, then return to a pot filled with cold water and ice. Carefully pull apart any sticky noodles with your hands.
  2. In a large wok or skillet, sear your protein for 5-7 minutes on each side in 1-2 Tbs coconut oil. Once cooked, set aside.
  3. In a blender or mixing with a whisk, blend together the sauce ingredients and set aside.
  4. Then, prepare your stir-fry ingredients.
  5. Heat the skillet on medium. Once hot, add the coconut oil and begin cooking the carrot and bell pepper. Cook together for 5 minutes, then add the garlic. Stir for 1 more minute.
  6. Add the mushrooms, snow peas, and red pepper flakes. Cook for another 3-4 minutes.
  7. Then, add the sauce and bring to a low simmer. Add the basil and cook until it wilts.
  8. Add the cooked protein and noodles to the stir-fry. Toss to coat evenly, then serve immediately with garnishes.

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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Lemon Cake
July 1, 2024

Lemon Cake

Lemon Cake with plant-based ingredients is a light, fluffy, and moist cake that is perfect for summertime. This dessert is easy to make if you follow the instructions carefully, and it’s well worth all the steps! Ingredients Lemon Cake Batter Lemon Cream Cheese Icing Directions …

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff