Recent Posts

One-Pot Vegan Spaghetti
September 22, 2021

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy! Ingredients Serves: 3-4 …

All Recipes, Entree, Vegan
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by egccstaff
Strawberry Spinach Salad
September 20, 2021

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: …

All Recipes
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by egccstaff
Quinoa & Capers Bowl
September 17, 2021

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce.

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • 1 small squash, diced
  • 2 garlic cloves, minced
  • 1/4 cup mushrooms, sliced
  • 1/2 cup cauliflower, chopped
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1/2 tsp oregano
  • 2 cups vegetable broth
  • Pepper to taste
  • 1/4 cup capers, drained (for topping)
  • Optional topping: Tahini dressing, lemon juice, green onions

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet or pot, add a splash of olive or vegetable oil to the pot on high heat. Begin sautéing your onion, garlic, carrot, squash, cabbage, and cauliflower.
  3. Cook the vegetables until tender.
  4. Meanwhile, in a saucepan, heat your two cups of vegetable broth and bring to a boil.
  5. Once the broth is boiling, add the quinoa and mushroom. Then, stir in the broth.
  6. Add the seasonings and bay leaf and reduce heat to low.
  7. Cover the skillet or pot and allow the quinoa to simmer until cooked, about 25-30 minutes. Stir occasionally to prevent the quinoa from sticking to the bottom.
  8. If serving hot, top with capers and enjoy. If serving cold, allow the mix to cool at room temperature and then chill in the fridge for at least two hours. Top with capers when serving.

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
Coconut Carrot Curry
September 15, 2021

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk. Ingredients Blueberry Orange-Ginger Coffee Cake Wet Ingredients 1/2 cup vegan butter, …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf
September 10, 2021

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh as a protein in our pilaf, you can substitute for white beans or leave out extra protein altogether. You can also mix and match your vegetables in the pilaf such as red cabbage, zucchini, or kale.

Ingredients

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Carrots

  • 4-6 large carrots, peeled
  • 1 Tbs honey
  • 2 Tbs balsamic vinegar
  • 1/2 Tbs olive oil
  • Salt & pepper to taste

Pilaf

  • 1 cup rice
  • 2 cups vegetable broth
  • 1/2 onion, diced
  • 1 small bell pepper, diced
  • 1/2 cup broccoli florets, chopped
  • 1/4 cup mushrooms, sliced
  • 1/2 package tempeh, cubed (optional, can substitute for white beans)
  • 1/2 Tbs olive oil
  • 2 tsp ground thyme
  • 1/2 tsp dried oregano
  • 1 tsp ground sage
  • 1/2 tsp black pepper

Directions

  1. Begin by preheating the oven to 375ºF and mixing the carrot glaze ingredients in a small bowl.
  2. Peel the carrots and remove the tops.
  3. Transfer carrots to a baking sheet and coat with half of the glaze mix. Place in the oven and roast for 15-20 minutes or until the carrots begin caramelizing. If the vinegar begins to char, mix the carrots and turn down the heat.
  4. Halfway through roasting, dip the carrots and pour the remaining half of the glaze over the carrots and bake for another 20-25 minutes depending on the thickness of your carrots.
  5. In a medium pot, add the oil on high heat. Once hot, add in the vegetables and optional protein. Stir together for 7-10 minutes or until onions are translucent.
  6. Add in the seasoning and rice. Cook for two minutes.
  7. Then, add in the broth and cover the pot with a lid. Bring the mix to a boil.
  8. Once boiling, reduce heat to low and allow it to simmer until the rice is cooked, about 20-30 minutes, stirring occasionally.
  9. When the carrots and rice are done, serve together 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, Vegan
-
by egccstaff
Loaded Mac and Cheese
September 8, 2021

Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
BBQ Tempeh Rice Bowl
September 3, 2021

BBQ Tempeh Rice Bowl

BBQ Tempeh Rice Bowl with nutritious vegetables and delicious flavors. This recipe makes for a rich and filling dinner or lunch which can be enjoyed hot or cold the next day. If you have soy allergies or avoidance you can substitute the tempeh for chickpeas …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Morning Glory Muffins
September 1, 2021

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins are filled with a variety of healthy ingredients such as carrots, apples, flaxseed, and whole wheat flour. These delicious cinnamon-spiced muffins are a fluffy mixture of carrot cake, apple cake, and spice cake without added sugar. Enjoy one in the morning with tea or coffee.

Ingredients

Yield: 12 muffins Time: 35-40 minutes

Vegan Morning Glory Muffins

  • 1/2 cup vegan butter or coconut oil, melted
  • 2 tsp vanilla extract
  • 1/4 cup agave nectar (can be left out for less sugar)
  • 3 flax eggs (3 Tbs flax meal + 9 Tbs warm water)
  • 2/3 cup unsweetened apple sauce
  • 1 small green apple, minced
  • 2 medium carrots, peeled and minced
  • 2 generous cups whole wheat flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 cup walnuts, chopped
  • 1/2 cup raisins

Directions

  1. Preheat the oven to 350ºF and prepare your flax eggs, allowing them to sit for 5 minutes.
  2. In a large mixing bowl, melt the vegan butter or coconut oil.
  3. Add in the vanilla, flax eggs, and applesauce.
  4. Use a food processor or blender to pulse the apple and carrot into a mince or fine grate.
  5. Add the apple and carrot to the remaining wet ingredients and stir together well with a whisk.
  6. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger using a whisk or sifter.
  7. Gradually add the dry ingredients to the wet ingredients, stirring in batches to avoid lumps.
  8. Once fully mixed, fold in the walnuts and raisins.
  9. Transfer the muffin batter to a muffin tin, filling most of the way full. You can line the tin with muffin papers or lightly grease with oil.
  10. Place in the oven and bake for 18-25 minutes.
  11. Remove from the oven, allow it to cool before serving.
  12. Store in the refrigerator for up to 5 days, reheat in the microwave the next day if desired for a few seconds.

You can substitute the applesauce for a ripe banana and the apple or carrot for zucchini, though that would stray from a more traditional morning glory muffin.

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, Vegan
-
by egccstaff
Garlic Parmesan Brussels Sprouts
August 30, 2021

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts that can be vegan or non-vegan! Serve these Brussels sprouts as a delicious appetizer or side dish or pair with a complete protein to add some greens to your meal. For the non-vegan version, simply replace the vegan parmesan or regular …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff