Recent Posts

Chana Dal Spinach Curry
December 19, 2022

Chana Dal Spinach Curry

Chana Dal Spinach Curry over rice makes for a delicious, hearty, and lightly spicy dish that can be fairly easy to make with some preparation ahead of time. Chana Dal is a Northern Indian dish made with split chickpeas. This dish can be made using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.

Ingredients

Serves: 2-3

Tempeh Scramble Grit Bowl

  • 1/2 cup yellow grits
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 small zucchini, thinly sliced
  • 2-3 mushrooms, sliced
  • Half extra firm tofu block, drained & crumbled
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 Tbs nutritional yeast
  • 1 Tbs soy sauce
  • 1/2 Tbs tahini
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • Olive oil

Directions

  1. To prepare the tofu, crumble half a block into a bowl
  2. Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
  3. Then, prepare your vegetable hash.
  4. In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
  5. Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
  6. Stir the grits occasionally until cooked, about 10-15 minutes.
  7. Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
  8. Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
  9. Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
  10. Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
  11. Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
  12. Transfer the tofu to the vegetables once both are cooked.
  13. Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder. Ingredients Serves: 4 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, and fatty acids, and are an excellent source of vitamin E and magnesium.

Ingredients

Serves: 2-3

Pomegranate & Walnut Salad

  • 2 cups kale, stems removed, rinsed & chopped
  • 1/2 cup red cabbage, chopped
  • 1/3 cup pomegranate seeds
  • 1-2 Tbs chopped walnuts
  • Optional topping: Feta cheese or vegan parmesan
  • A light sprinkle of olive oil
  • ~1 Tbs balsamic vinegar
  • Pinch of salt and pepper

Directions

  1. Begin by preparing your vegetables and removing the seeds from your pomegranate.
  2. Combine the kale and cabbage in a large bowl.
  3. Top with pomegranate and walnuts.
  4. Add optional toppings if desired.
  5. Sprinkle with salt, pepper, olive oil, and balsamic vinegar.
  6. Taste and adjust as desired.
  7. 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, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Southwest Style Bean Soup
December 6, 2022

Southwest Style Bean Soup

Southwest Style Bean Soup, a delicious and easy soup with a little kick of spice to keep you warm during the cold winter months. You could also try serving this soup over rice or adding chicken for additional protein. Ingredients Time: 45 minutes Serves: 5-6 …

All Recipes
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by egccstaff
Leftover Cranberry Sauce Muffins
December 2, 2022

Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea. Ingredients Yield: 12 Time: 30 minutes Leftover Cranberry Sauce Muffins Crumb tobbing …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Apple Pie
November 30, 2022

Vegan Apple Pie

Vegan Apple Pie is a plant-based take on the classic pie. This dish is easier than it looks and is absolutely delicious. A hearty contender to any other traditional pie with a delightfully flaky crust and scrumptious filling. This is perfect for the fall and winter holiday seasons or in the summertime.

Ingredients

Vegan Apple Pie

Apple Pie Filling

  • 1 cup vegan sour cream
  • 2 Tbs flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbs vegan butter, melted
  • 3 cups green apples, peeled & thinly sliced
  • 1 Tbs fresh lemon juice

Pie Dough & Lattice Topping

  • Vegan Pie Crust
  • 1 Tbs melted vegan butter
  • 1 Tbs non-dairy milk
  • 1 Tbs brown sugar
  1. For a lattice, roll out excess pie dough and cut even strips that are the length of your tin. Using parchment paper, you may arrange your lattice ahead of time and carefully transfer it onto the pie after the filling is complete.
  2. Combine the butter, brown sugar, and milk in a small bowl to wash the strips with after they’re layered onto the pie.

Crumb Topping

  • 1 cup old-fashioned oats
  • 2 Tbs melted vegan butter
  • 1 Tbs brown sugar
  • 1 tsp cinnamon
  1. In a medium bowl, combine the crumb top ingredients and evenly top on the pie once filled.

Directions

  1. Begin by following the steps for the Vegan Pie Crust
  2. After your dough has chilled and is ready to roll out, begin preparing your apples and tossing them in a bowl with lemon juice to keep them fresh. Preheat the oven to 400ºF.
  3. In a separate mixing bowl, combine the remaining ingredients for the apple pie filling.
  4. Roll out your dough and place it in the pie tin, cut off any excess to re-roll if using a lattice topping, and reduce oven to 375ºF.
  5. Blind bake your pie crust at 375ºF for about 10-15 minutes. After the crust has baked, bring the heat back up to 400ºF. Meanwhile, prepare your lattice or crumb topping (see instructions above)
  6. Carefully layer the apples in a circular arrange from starting from the middle of the pie crust. Then, evenly pour the filling into the apples.
  7. Top the pie with the topping of your choice.
  8. Place the pie in the oven and bake at 400ºF for 15 minutes, then reduce the heat to 360ºF and bake for another 20-30 minutes or until the top and sides are a light golden color and the filling is bubbling.
  9. Allow it to cool for 15-20 minutes before cutting, serve with a vegan whipped topping or ice cream, 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, Baking, Dessert, Plant-Based, Vegan
-
by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff