Author: egccstaff

Overnight Steel Cut Oats
August 23, 2021

Overnight Steel Cut Oats

Overnight Steel Cut Oats are a perfect fix for breakfast. Simply soak the oats overnight in a non-dairy or dairy milk with your desired fillings and have breakfast prepared for the first few days of the week! Steel cut oats are rich in iron and …

All Recipes, 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
No-Sugar Oatmeal Raisin Cookies
August 18, 2021

No-Sugar Oatmeal Raisin Cookies

No-Sugar Oatmeal Raisin Cookies made with unsweetened applesauce instead of brown sugar. This recipe is also made using vegan ingredients. These ingredients can be substituted for butter and dairy milk. You may also substitute the oats and flour for gluten-free options if desired.

These cookies are chewy and delicious! Indulge in this healthier version of the homemade classic cookie. This recipe is also a great beginner-level recipe to make with children being introduced to cooking and baking.

Ingredients

Yield: 24-30 Time: 30 Minutes

No-Sugar Oatmeal Raisin Cookies

  • 1/2 cup vegan butter, melted
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/3 cup flour
  • 2 cups old-fashioned oats
  • 1 1/2 cup raisins
  • 1/4 Dairy-free milk, as needed

Directions

  1. Preheat the oven to 350ºF and prepare two sheet pans, lightly greased or lined with parchment paper.
  2. In a large mixing bowl, combine the melted vegan butter, applesauce, cinnamon, and vanilla extract.
  3. In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
  4. Mix the flour mixture into the wet ingredients and combine well. The batter should be free of lumps.
  5. Use your hands to fold in the oats and raisins.
  6. The dough should be tacky but not sticky. If the dough is too dry and flaky, add a splash of dairy-free milk until the dough is moldable (but not sticky).
  7. Roll the dough out into walnut-sized balls, placing them on the sheet pans about an inch and a half to two inches apart.
  8. Place cookies in the oven and make for 10-12 minutes.
  9. Allow the cookies to cool before enjoying.
  10. Store at room temperature for up to 4-5 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, Baking, Dessert, Vegan
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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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Banana Oat Muffins
August 13, 2021

Banana Oat Muffins

Banana Oat Muffins that are completely plant-based and don’t use added sugar. These muffins are moist, fluffy, and absolutely delicious! You can modify the recipe with gluten-free flour and oats for those with a gluten-free diet. Enjoy these muffins with a cup of coffee or …

All Recipes, Baking, Breakfast, Vegan
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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 for regular basil you can find at any grocery store. This dish is not made to be spicy, but you can make it spicy by adding chili flakes to the sauce or towards the end of cooking.

Ingredients

Thai Basil Tofu (Pad Krapow)

  • 3 shallots, sliced
  • 1 package extra-firm tofu, pressed and cubed
  • 2 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, diced
  • 1/2 cup broccoli florets
  • 1 cup uncooked rice + 2 cups water (for serving)

Thai Basil Stir-Fry Sauce

  • 3 Tbs sesame oil
  • 1 tsp brown sugar
  • 5 cloves garlic, minced
  • 1 tsp rice vinegar
  • 3 Tbs soy sauce
  • 1 Tbs cornstarch
  • 1/2 tsp ground ginger
  • 1/4 cup water
  • 1/2 lime juice
  • 2 Tbs Thai Basil leaves (de-stemmed, chopped)*save for the very end

Directions

  1. In a bowl or measuring cup, mix together your sauce ingredients. Set aside the basil until the very end.
  2. Then, prepare your protein and vegetables, and begin cooking your rice.
  3. In a skillet or wok, heat a bit of sesame oil on high and cook your tofu (or other protein). Cook until lightly crispened and then remove from the pan.
  4. Then, add in the onion, pepper, carrot, and zucchini, and begin to stir-fry.
  5. Cook the vegetables for 7-8 minutes or until they begin to soften and the onions are translucent.
  6. Then, add in the broccoli and mushrooms. Cook for 5 minutes.
  7. Push the vegetables to the sides of the pan, creating a gap in the middle that exposes the bottom of the pan. Give the sauce a good final stir and then pour it into the pan.
  8. Allow the sauce to sit, bubble, and darken. Once it begins to do so, stir the sauce into the vegetables and add back in your protein.
  9. Cook for another 4-5 minutes. Top with the basil.
  10. Serve with rice or rice noodles and enjoy!
  11. Optionally, you may top the dish with chili flakes or sriracha for that extra kick.

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, Vegan
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by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
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by egccstaff
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a dish or serve as an appetizer to guests.

Ingredients

Watermelon Salsa

  • 4 cups watermelon, small dice
  • 1 small red onion, diced
  • 1/2 cup fresh mint leaves, minced
  • 1/2 cup fresh cilantro leaves, minced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp black pepper or cayenne pepper
  • Optional: 1 small jalapeño, diced

Directions

  1. Breakdown your watermelon and set aside 4 cups. Chop the watermelon into a small dice and add to a mixing bowl.
  2. Add in the diced onion (and jalapeño if desired).
  3. Mix in the mint leaves and cilantro, you may adjust these amounts to your taste.
  4. Add in the seasoning.
  5. Mix the ingredients together well.
  6. Transfer the salsa to a container with a sealable lid.
  7. Place the salsa in the refrigerator and allow it to cool for 15-25 minutes before serving.
  8. Serve with chips or as a side with fajitas, beans, and rice, or serve on a salad with cooked black beans.
  9. Store 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
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats. Ingredients Dark Chocolate Peanut Butter Granola 4 …

All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff