Recent Posts

Smashed Cucumbers
June 25, 2024

Smashed Cucumbers

Smashed Cucumbers are a crisp and delicious salad recipe that is super easy to make. This dish is best served cold, so keep the cucumbers refrigerated until you’re ready to toss this together. You can store leftovers in the refrigerator for 1 day for optimal …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Summer Shiitake Linguine
June 20, 2024

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Strawberry Bread
June 17, 2024

Strawberry Bread

Strawberry Bread is the perfect sweet bread for summertime. This recipe is super easy to make and may even surpass those who love banana bread. This recipe is fully plant-based and delicious!

Ingredients

Strawberry Bread

  • 2 cups flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 cup sugar
  • 1 cup non-dairy milk
  • 3 Tbs olive oil
  • 2 tsp vanilla extract
  • 1 Flax Egg: 1 Tbs ground flax seed + 3 Tbs warm water, combined
  • 1 2/3 cup fresh strawberries, sliced (save some for topping)

Directions

  1. First, preheat the oven to 350ºF and prepare a loaf pan by lightly greasing with oil.
  2. Sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, and sugar in a large bowl. Make a well in the center.
  3. In the well, pour the non-dairy milk, olive oil, flax egg, and vanilla. Whisk together the wet ingredients inside the center well before whisking fully into the flour mix.
  4. Combine until the batter is smooth, then fold in most of the strawberries until evenly distributed, leaving about 1/3 cup remaining to add to the top of the loaf.
  5. Once the batter is done, add to the baking pan. Add the remaining strawberries on top of the batter in a line or pattern.
  6. Place in the oven and bake for 60 minutes, or until poked with a toothpick and comes out clean.
  7. Allow it to rest before slicing and enjoying. Store in the refrigerator for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Refried Pinto Beans
June 13, 2024

Refried Pinto Beans

Refried Pinto Beans are a delicious and easy side dish that pairs well with fajitas or pulled pork. Perfect for summertime cookouts! Ingredients Refried Pinto Beans Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Rice Kripsies
June 10, 2024

Vegan Rice Kripsies

Vegan Rice Krispies, this classic, nostalgic treat is delicious and easy to make. Perfectly gooey and soft. You can try topping them with confetti sprinkles or drizzling on melted chocolate. Ingredients Vegan Rice Krispies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for …

All Recipes
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by egccstaff
Tofu Lettuce Wraps
June 6, 2024

Tofu Lettuce Wraps

Tofu Lettuce Wraps are a light and crispy appetizer that are perfect for summer. This recipe is super easy to make! We made a simple peanut sauce, but you could substitute for a sriracha mayo or ginger sesame dressing.

Ingredients

Serves: 3-5 Time: 40 minutes plus 20-30 minutes prep

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 1 Tbs corn starch
  • 1 Tbs soy sauce
  • 1/2 Tbs sesame oil
  • 8-10 lettuce leaves, rinsed & dried
  • 1/2 large carrot, peeled & thinly sliced
  • 1 small cucumber, thinly sliced

Spicy Peanut Butter Dressing

  • 2 Heaping Tbs creamy peanut butter
  • 1/2 lime, juiced
  • 1 tsp rice vinegar
  • 2 tsp sriracha
  • 1 Tbs soy sauce

Directions

  1. Begin by pressing the tofu. Remove from the packaging, wrap in a few paper towels. Leave the wrapped tofu block on a plate and press using a cast-iron on top of the tofu or use a cutting board weighed down with books.
  2. Press the tofu for at least 20 minutes.
  3. Then, after the tofu is pressed, preheat the oven to 400ºF.
  4. Unwrap the tofu, drain excess liquid. Cut the block into even rectangles, about 1/2 inch thick.
  5. In a mixing bowl, combine the cornstarch, soy sauce, and sesame oil. Mix together well and add the tofu, evenly tossing until fully covered.
  6. Place the tofu onto a baking sheet and bake for 25-30 minutes, or until lightly crisp on the outside.
  7. While the tofu bakes, prepare the lettuce, carrot, and cucumber and mix together the peanut sauce ingredients into a small bowl. Taste and adjust seasoning as desired.
  8. Assemble the lettuce wraps with the baked tofu, veggies, and top with peanut sauce and extra sriracha 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, Vimeo, and Facebook

Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Sweet Potato Ramen
June 3, 2024

Creamy Sweet Potato Ramen

Creamy Sweet Potato Ramen with kale, peppers, mushrooms, and a protein of your choosing! This rich and creamy dish is easy to make and has no dairy. We used sautéed tofu for our protein, but you could try tempeh or a soft boiled egg. Ingredients …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
10 Hearty Protein Meals
May 29, 2024

10 Hearty Protein Meals

10 Hearty Protein Meals from some of our favorite recipes to help you fuel your day and recover from your workouts. These recipes are fully plant-based, but check out the recipes for substitutions to best meet your dietary needs. 10 Hearty Protein Meals 10 Hearty …

All Recipes, Plant-Based
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by egccstaff
Seitan Jambalaya
May 23, 2024

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You may also try substituting the seitan for tempeh.

Ingredients

Serves: 5-8 Time: 60 minutes

Seitan Jambalaya

  • 8 oz. seitan, cut into chunks
  • 1 can red kidney beans, drained & rinsed
  • 1 can white, cannellini beans, drained & rinsed
  • 3 cups vegetable broth
  • 1 1/2 cup white rice
  • 4 garlic cloves, minced
  • 15 oz. can diced tomatoes, drained & rinsed
  • 2-3 bay leaves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 small bell pepper, diced
  • 1 tsp paprika
  • 1/2 tsp red cayenne pepper
  • 2 tsp dried thyme
  • 1 tsp oregano or marjoram, dry
  • 1/2 tsp black pepper
  • 1 tsp old bay seasoning
  • 1/3 cup white cooking wine
  • 3 Tbs tomato paste

Directions

  1. Prepare your vegetables and preheat the oven to 350ºF.
  2. In a large skillet, set heat to medium-high, add enough oil to coat the pan once hot and sear the seitan for 4-6 minutes on each side. Remove from the pan.
  3. Do not wipe the pan, continue using the heat to sauté the onion for 5-7 minutes. Add a bit more oil if needed.
  4. Then, add the bell pepper, carrot, garlic, and celery. Cook for 7-8 more minutes.
  5. Add the seasonings and tomato paste. Cook for another 2-3 minutes before deglazing the skillet with the cooking wine, bring it to a simmer.
  6. Next, add the beans and tomatoes. Then add the rice. Stir together for one minute before adding the vegetable broth, seitan, and bay leaves. Bring to a simmer, cover with an oven-safe lid and place in the oven for 25-30 minutes.
  7. Then, after time has passed, remove the lid and cook in the oven for another 7-10 minutes.
  8. Remove the bay leaves before serving.
  9. 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 Beet Protein Bowl
May 23, 2024

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients. Ingredients Roasted Beet Protein Bowl Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

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