Recent Posts

Meaty TVP Tex-Mex
February 22, 2024

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Chana Dal Hummus
February 19, 2024

Chana Dal Hummus

Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture.

Ingredients

Serves: 3-4 Time: 45 minutes

Chana Dal & Curry Roasted Vegetables

  • 1 1/2 cup chana dal
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1 Tbs curry powder + extra
  • 1/2 Tbs olive oil + extra for roasting
  • 1/2-1 cup water or vegetable broth
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 3-4 carrots, chopped
  • 1 medium bell pepper, chopped
  • 1 cup chopped red cabbage
  • Salt & black pepper to taste
  • 1 Tbs curry paste
  • Garlic powder

Directions

  1. Preheat the oven to 400ºF and prepare your carrot and daikon radish.
  2. Toss the onion, tomato, cabbage, bell pepper, and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
  3. Spread the vegetables out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
  4. Meanwhile, prepare your chana dal.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot,add the 1/2 Tbs of olive oil and the chana dal. Stir to for 2-3 minutes.
  7. Next, add in the curry paste, curry powder, ginger, black pepper, and salt.
  8. Stir the chana dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked chana dal.
  10. Serve over rice and with optional toppings if desired.

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
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by egccstaff
Sourdough Graham Crackers
February 15, 2024

Sourdough Graham Crackers

Sourdough Graham Crackers made with sourdough discard. This recipe is easy to make and is perfect for a homemade indoor smore. This recipe is also made with nondairy butter for a vegan alternative, but you can easily substitute for regular unsalted butter. Ingredients Yield: 24-28 …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal! Ingredients Time: 45 minutes Serves: 3-4 Toasted Miso Couscous Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Homemade Seitan
February 7, 2024

Homemade Seitan

Homemade Seitan is pretty easy to make and is perfect for plant-based cooking. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins.

Ingredients

Homemade Seitan

  • 8 cups water
  • 4 Tbs soy sauce or tamari
  • 4 Tbs red miso paste
  • 6 garlic cloves, peeled & crushed
  • 5-8 bay leaves
  • 2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 1 Tbs tomato paste

Directions

  1. In a large stock pot, combine the water, miso, soy sauce, garlic, and bay leaves and bring to a boil.
  2. Meanwhile, while the broth is coming to a boil, combine the vital wheat with the chickpea flour, nutritional yeast, onion and garlic powder, and salt in a large mixing bowl. Whisk together.
  3. Create a well in the center of the bowl, and then add the tomato paste, olive oil, and 1 1/4 cup water. Mix together with your hands and knead the dough until it forms a solid ball.
  4. Divide the dough into three to four equal sizes and press out into rectangular loaves by hand that are flat and even in shape and width. Allow the loaves to rest.
  5. When the broth comes to a boil, reduce the heat to a low simmer.
  6. Once simmering, add the seitan loaves to the pot, giving them enough space to touch the bottom of the pot and not resting on each other.
  7. Cover the pot with a lid, tilting it slightly for steam to escape and allow it to simmer for 45-55 minutes.
  8. After the first 15-20 minutes, using plastic tongs, you should be able to flip the seitan loaves and notice a thick “skin” has formed on the bottom. If it hasn’t, wait to flip the loaf. You may bump the heat up to medium-low after flipping but keep a close eye and make sure it does not come to a boil.
  9. If your seitan has thickened up and is easy to flip, you can bring it to a very low boil for the last 5-10 minutes of cooking to ensure it has cooked all the way through.
  10. Turn off the heat and allow the seitan to cool either in the broth or remove it and rest them on a plate with paper towels.
  11. Store the seitan in an airtight container in the refrigerator. You can use a serrated bread knife to slice off thin strips to use for sandwiches, or you can tear it into rustic chunks for searing.

You may save the miso broth by removing the garlic and bay leaves. It makes for a delicious ramen broth!

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, Plant-Based, Vegan
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by egccstaff
Chocolate Coconut Cream Pudding
February 6, 2024

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding is a delicious and easy recipe to make for a creamy, rich, and low-sugar dessert! Ingredients Serves: 4-6 Chocolate Coconut Cream Pudding Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Rogan Josh
January 31, 2024

Vegan Rogan Josh

Vegan Rogan Josh is a plant-based take on a Kashmiri lamb curry cooked in a creamy tomato-based sauce and spices. If you’re using tofu, we recommend marinating it in advance. If you want to skip out on the coconut milk, you could use just tomato …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sourdough English Muffins
January 29, 2024

Sourdough English Muffins

Sourdough English Muffins that are easy to make with your sourdough starter and modify for a plant-based diet by using non-dairy milk. If you haven’t made a sourdough starter before, we’ve got you covered with an introductory guide.

Ingredients

Yield: 10-12 english muffins Time: 14 hours (proofing) + 20 minutes

Sourdough English Muffins

  • 1⁄2 cup (100 g) active sourdough starter
  • 1 Tbs maple syrup, honey, or sugar
  • 1 cup non-dairy or dairy milk
  • 3 cups all- purpose flour
  • 1 tsp salt
  • 1⁄4 cup cornmeal for final proof and cooking

Directions

  1. In a large bowl, combine the active starter, sugar, milk, flour, and salt. Mix together with your hands just until well combined but not kneaded. Cover the bowl and let it rest for 30-60 minutes. 
  2. After the dough has rested, turn it out onto a floured surface and knead the dough by hand for 5 minutes, or you may use a stand mixer with the hook attachment on low speed for 5 minutes.
  3. Once the dough is kneaded and smooth, place the dough in a clean large bowl and cover with cling wrap. Allow it to sit at room temperature for 8-12 hours.
  4. After the long proof, prepare a baking sheet with parchment paper and sprinkle it with cornmeal.
  5. Your readied dough will be very airy. Carefully remove the dough from the bowl and turn it out onto a floured surface. Flour the top of the dough before pressing it out into a large 1″ thick circle using your fingertips.
  6. Use a biscuit cutter of 3″ to cut your english muffins and place them on the baking sheet. Sprinkle the tops of the muffins with more cornmeal, then cover the baking sheet with a clean tea towel and rest for 1 hour at room temperature.
  7. Finally, preheat a large cast iron or non-stick skillet on medium-low heat. Once hot, lightly oil the skillet and dust with cornmeal, then place up to four muffins on the skillet, evenly spaced apart. Cook for 4 minutes, then turn over and cook for an additional 4 minutes. You may cover the skillet with a lid during the cook time. If your muffins are starting to dome on top, lightly press down with a spatula.
  8. Remove the muffins from the skillet once cooked (internal temperature of 200ºF), and repeat with the remainder of the dough.
  9. You may keep the english muffins stored at room temperature in an airtight container for 3-5 days or freeze for 5 weeks in a sealed container.
  10. Enjoy your english muffins with butter or jam!

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, Baking, Breakfast
-
by egccstaff
Seitan Bacon
January 25, 2024

Seitan Bacon

Seitan Bacon is a great plant-based addition to your weekend breakfast. This marinade makes for a quick, easy, and savory seitan. For a wheat-free option, try this marinade with tempeh cut into thin strips. Seitan (say-tan) is a wheat gluten meat substitute that is cooked …

All Recipes, Breakfast, Plant-Based
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by egccstaff