Author: egccstaff

Quinoa & Capers Bowl
September 17, 2021

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce. Ingredients Quinoa & Capers Bowl 1 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Coconut Carrot Curry
September 15, 2021

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
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, softened
  • 1 flax egg (1 Tbs ground flax meal + 2 Tbs warm water)*
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 cup orange juice
  • 1/4 cup dairy-free milk
  • 1/2 cup apple sauce

Dry Ingredients

  • 2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour

Fold-In at the End

  • 1 1/2 cup blueberries, fresh

Crumb topping

  • 1/2 cup coconut sugar
  • 3 Tbs vegan butter, melted
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1 tsp ground ginger

*you can substitute a flax egg for a real egg if non-vegan

Directions

  1. Preheat the oven to 350ºF and prepare a 9-inch square baking pan with lightly rubbed-in vegan butter and dusted with flour.
  2. Then, prepare your crumb topping and set it aside.
  3. In a large mixing bowl, prepare your wet ingredients and whisk well or combine with a mixer. Start with the butter, flax egg, and apple sauce. Whipping together well. Then add in the remaining ingredients.
  4. In a separate bowl, whisk or sift together the dry ingredients. Then gradually add them to the wet ingredients about 1/2 cup at a time. The batter should be smooth and free of lumps, but fairly thick. If too thick and dry, add another splash of milk or orange juice.
  5. Then, fold in the blueberries.
  6. Add the batter to the baking pan and top with crumb topping.
  7. Bake for 40-50 minutes or if a toothpick comes out clean when pricking the middle of the cake.
  8. Serve fresh and enjoy! Save leftovers in the refrigerator for up to 4 days and reheat in the microwave or toaster oven.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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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 …

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 or red kidney beans.

Ingredients

BBQ Tempeh Rice Bowl

BBQ Tempeh and Vegetables

  • 1 package tempeh
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1 medium zucchini, diced
  • 2 garlic cloves, minced
  • 1/2 cup broccoli florets, chopped
  • 1/4 cup mushrooms, sliced
  • 1/2 cup BBQ Sauce
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1/2 tsp garlic powder

Rice

  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1 tsp ground thyme
  • 1/2 tsp ground sage
  • 1 tsp paprika
  • Olive oil

Dressing

  • 1/2 cup vegan mayo
  • 2 tsp apple cider vinegar
  • 1 scallion or fresh chives, chopped
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried or fresh dill
  • Salt to taste

Optional toppings: lime juice, cilantro

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your tempeh, onion, bell pepper, zucchini, and garlic.
  3. Once diced and chopped, place the tempeh and vegetables in a bowl and mix together with BBQ sauce and seasonings. Allow it to sit for 5 minutes.
  4. In a medium pot, add a splash of olive oil to the pot on medium-high heat.
  5. Once hot, add one cup of rice and stir in for 2 minutes.
  6. Add the two cups of vegetable broth and added seasonings. Cover with a lid.
  7. Bring the rice to a boil and reduce heat to low. Simmer for 20-30 minutes or until rice is fluffy and soft.
  8. Transfer your marinaded veggie mix to a roasting pan and place in the oven to bake for 25-35 minutes.
  9. About 20 minutes in, remove the pan from the oven and mix in the broccoli and mushrooms, stirring in well.
  10. Return to the oven and continue to bake until everything is lightly crisped and tender.
  11. Meanwhile, prepare your dressing ingredients in a small mixing bowl.
  12. Once the vegetables and rice are done, serve together and top with the dressing and optional toppings.
  13. 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, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Morning Glory Muffins
September 1, 2021

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins are filled with a variety of healthy ingredients such as carrots, apples, flaxseed, and whole wheat flour. These delicious cinnamon-spiced muffins are a fluffy mixture of carrot cake, apple cake, and spice cake without added sugar. Enjoy one in the morning …

All Recipes, Baking, 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
-
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
-
by egccstaff