Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use. Ingredients Yield: 12-20 cookies Time: 25 minutes Almond Crescent Cookies Directions Nutrition Information …
Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking!
Next, prepare the stir-fry sauce by combining the stir-fry sauce ingredients in a small bowl or measuring cup and whisking together.
Then, preheat a skillet on medium heat and begin boiling water for the udon.
When the water for your udon boils, add the noodles and cook for 7-8 minutes. Then, quickly drain the noodles and rinse them in the colander with cold water. Set aside.
Once hot, lightly coat the skillet with sesame oil.
Sauté the onion for 4-5 minutes or until translucent.
Then, add the tempeh, carrot, and bell pepper. Sauté for another 5 minutes before adding the garlic.
Stir in the garlic for 2 minutes, then add the mushrooms and continue to stir for 5-7 minutes. Add a splash of rice vinegar.
Create a well in the center of the skillet, pushing the vegetables to the end.
Then, pour in the stir fry sauce and allow it to sit until it darkens, bubbles, and thickens.
Stir the vegetables into the sauce until well incorporated.
Finally, add the udon noodles back into the dish, stirring for another 2-3 minutes.
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Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for …
Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …
Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping.
Ingredients
Yield: 12 muffins Time: 35 minutes
Crumb Top Pumpkin Muffins
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice
1/8 tsp salt
1 heaping cup canned pumpkin
3/4 cup non-dairy milk
1/3 cup melted non-dairy butter
1/2 cup sugar
2 tsp vanilla extract
Crumb Topping
1/2 cup flour
1/2 cup oats
1 tsp pumpkin spice
2 Tbs brown sugar
3 Tbs non-dairy butter
1/4 cup mix sliced almonds or walnuts and dried cranberries
Directions
Begin by preheating the oven to 350ºF and preparing a 12-muffin tin.
Then, in a large mixing bowl, whisk together the canned pumpkin, melted butter, sugar, vanilla, and non-dairy milk.
Next, add in the baking powder, baking soda, salt, and pumpkin spice.
Lastly, mix in the the flour gradually until the batter is formed.
Divide the batter out into the muffin tin evenly.
Then, combine the crumb top ingredients in the mixing bowl. Mix together with clean hands.
Top the muffins with the crumb top, then place the muffins in the oven and bake for 25-28 minutes or until they come out clean when poked with a toothpick.
Allow the muffins to cool completely before removing them from the tin and any liners if used.
Store at room temperature in a sealed container for up to 3 days, or store in the refrigerator for 5 days.
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Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering! Ingredients Serves: 4 Time: 45-50 minutes Hasselback Sweet Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …
Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw …
Pomegranate Cake with notes of orange & ginger makes for a delicious fall-winter recipe around the holiday times that is super easy to make. This fluffy, moist cake is lightly sweet and bursting with flavor. Not too bad for a plant-based recipe at that!
Ingredients
Serves: 8-12 Time: 1 hour 30 minutes
Orange & Ginger Pomegranate Cake
6 Tbs non-dairy butter
1/2 cup sugar
1 tsp vanilla extract
1/4 cup orange juice
1/4 cup plant-based milk
1 heaping Tbs flax seed + 2-3 Tbs warm water
1 1/2 cup flour
2 tsp baking powder
2 tsp ground ginger
1/4 tsp salt
1 cup pomegranate seeds
Directions
Preheat the oven to 350ºF.
Meanwhile, seed your pomegranate, placing the arils on a paper towel or clean kitchen towel to remove some of the moisture.
Then, generously grease an 8 or 9 inch cake pan with the non-dairy butter or cooking spray.
In a medium bowl, whisk together the flour, ginger, baking powder, and salt.
Then, in a large bowl or stand mixer, combine the butter and sugar and beat until light and fluffy. Turn down the mixer and slowly add in the flax egg, non-dairy milk, and vanilla.
Reduce to the lowest speed and gradually mix in the dry ingredient mixture until the batter is formed, free of lumps.
Use a rubber spatula to scrape the batter into the prepared pan and smooth the top.
Then, spread the pomegranate arils on top of the batter and lightlypress them into the cake.
Place the pan in the oven and bake for 10 minutes at350°F. Then reduce to 325°F and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes in the pan before cutting.
Best enjoyed fresh, but you may store the cake in an airtight container in the refrigerator for up to 3 days.
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!
Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes. Ingredients Serves: 4-6 Time: 60 minutes Creamy Acorn Squash …