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Sweet Potato Pasta
November 2, 2023

Sweet Potato Pasta

Sweet Potato Pasta makes for a creamy & delicious dish that is easy to prepare. We topped this dish with sautéed vegetables, but you could also try adding tempeh for additional protein. For a gluten-free version, substitute for gluten-free pasta. Ingredients Serves: 4 Time: 45 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Hearty Red Bean Soup
November 1, 2023

Hearty Red Bean Soup

Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken. Ingredients Serves: 4-6 Time: 35-40 minutes Hearty Red Bean …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Pumpkin Cookies
October 26, 2023

Vegan Pumpkin Cookies

Vegan Pumpkin Cookies make for a sweet little treat perfect for Fall. These plant-based cookies are easy to bake. For a gluten-free option, simply substitute for a 1:1 gluten-free flour. You may also try mixing in chocolate chips or dried cranberries before chilling the dough for an extra twist.

Ingredients

Yields: 12 cookies Time: 50-60 minutes

Vegan Pumpkin Cookies

  • 1/2 cup non-dairy butter, melted
  • 1/4 cup brown sugar
  • 1/3 cup organic sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 Tbs corn starch
  • 1 1/2 heaping cup flour
  • 1 Tbs non-dairy milk
  • Extra sugar & ginger combined in a small bowl

Directions

  1. In a mixing bowl, cream together the non-dairy butter, brown sugar, and sugar.
  2. Then, sift in the spices, baking powder, baking soda, corn starch, and flour, carefully mixing in.
  3. Lastly, add the non-dairy milk. The dough should be firm, though lightly sticky.
  4. Place the bowl of dough in the refrigerator for at least 30 minutes or until firm.
  5. When you’re ready to bake, preheat the oven to 350ºF.
  6. Take about a heaping tablespoon’s worth of dough, roll it into a ball in your hands, and flatten it with the palm of your hand.
  7. Lightly coat the top and bottom of the cookie in the bowl of sugar and ginger mix, then place the cookie on a prepared baking sheet.
  8. Repeat until all the dough has been used.
  9. Place the cookies in the oven and bake for 12 minutes.
  10. Remove from the oven once baked and allow them to cool before enjoying.
  11. Store cookies in an airtight container and leave at room temperature for up to 4 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.

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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
White Bean Rice Soup
October 24, 2023

White Bean Rice Soup

White Bean Rice Soup is a hearty, starchy, and plant-based soup that is perfect for the cold weather months. Try using wild rice and mushrooms in this recipe for a deeper flavor. Ingredients Serves: 4-6 Time: 45 minutes White Bean Rice Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Pancakes
October 21, 2023

Pumpkin Pancakes

Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Stuffed Delicata Squash
October 19, 2023

Stuffed Delicata Squash

Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe.

Ingredients

Time: 1 Hour 20 Minutes Serves: 2-4

Stuffed Delicata Squash

  • 2 medium delicata squash
  • 2 Tbs apple cider vinegar
  • Olive oil
  • 2 plant-based or meat-based sausage, chopped
  • 1/2 yellow onion, finely diced
  • 1 small carrot, finely diced
  • 1/4 cup baby bella mushrooms, diced
  • 1 celery stalk, finely diced
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1 tsp garlic powder
  • Salt & black pepper to taste
  • Optional toppings: chopped scallions, shredded mozzarella (vegan or non)

Directions

  1. Begin by preheating the oven to 375ºF.
  2. Then, cut the squash in half lengthwise and scoop out the seeds.
  3. Lightly oil the inside of the squash, then place them on a baking dish, skin-side down.
  4. Place the squash in the oven and bake for about 40 minutes or until tender.
  5. Once the squash has been baked, brush lightly again with oil.
  6. While the squash roasts, prepare the vegetables and sausage and set a skillet to medium heat.
  7. Once the skillet is hot, lightly coat it with oil and begin sautéeing the onion, celery, and carrot.
  8. Cook for 5 minutes before adding the mushrooms, then stir for another 4-5 minutes.
  9. Next, add the sausage and seasonings, stir for another 5 minutes, and lightly splash with apple cider vinegar.
  10. Remove the squash from the oven and evenly fill it with the veggie sausage mix. Cover the squash lightly with foil.
  11. Return the squash to the oven and bake for another 15-20 minutes or until the squash is plenty tender and the veggies are lightly roasted.
  12. After the squash is baked, top with optional toppings if desired, 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, Plant-Based, Vegan
-
by egccstaff
Roasted Sweet Potato Cauliflower Soup
October 17, 2023

Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Roasted Acorn Squash Curry
October 14, 2023

Roasted Acorn Squash Curry

Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. Ingredients  Serves: 4  Time: 45-50 minutes …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Red Cabbage Soup
October 12, 2023

Sweet Potato & Red Cabbage Soup

Sweet Potato & Red Cabbage Soup is a delicious and rich combination that is a well-balanced dish with nutrition and protein. Perfect for the cold winter months.

Ingredients

Serves: 4. Time: 45 minutes

Sweet Potato & Red Cabbage Soup

Sweet Potato Soup

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 large sweet potatoes, chopped
  • Salt & black pepper to taste
  • 1 cup vegetable broth

Red Cabbage Soup

  • 1/2 yellow onion
  • 3 cups red cabbage
  • 1 1/2 cups vegetable broth
  • 2 garlic cloves
  • 1 can red kdiney beans, drained & rinsed
  • 1/2 – 1 inch fresh ginger, peeled & minced
  • Black pepper to taste
  • 3 Tbs lemon juice

Directions

  1. Preheat the oven to 400ºF and prepare the sweet potato.
  2. Spread the sweet potato out onto a baking tray, lightly drizzle with olive oil and season with a dash of salt and black pepper.
  3. Place the sweet potato in the oven and then begin working on the red cabbage soup.
  4. In a medium stovetop pot set heat to medium-high. Once hot add a drizzle of oilve oil and sauté the onion for 4-5 minutes.
  5. Then, add the garlic and ginger and cook for 2-3 more minutes before adding the cabbage, red beans, and broth. Bring the soup to a boil. Reduce heat to low and simmer for 15-20 minutes.
  6. Once the soup has simmered, blend in a blender or with an immersion blender. Taste and adjust seasoning, add the lemon juice, and set aside.
  7. Then in another pot, set heat to medium high and sauté the other onion and garlic. Then add the roasted sweet potatoe and broth. Simmer for 5-10 minutes before blending.
  8. For serving, alternate between the cabbage and sweet potato soup, serve with toasted bread if desired 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
23 Fall Recipes for 2023
October 9, 2023

23 Fall Recipes for 2023

We love hearty recipes, and Fall is the perfect time to stock up on nourishing and heart-warming recipes. Here are our top 22 recipes to try this Fall! Get your seasonal spice and warmth on with these sweet and savory recipes. 23 Fall Recipes for …

All Recipes
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by egccstaff