Recent Posts

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
-
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 …

Appetizer, Gluten Free, Plant-Based, Vegan
-
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

Serves: 2-3 Time: 45 minutes

Creamy Sweet Potato Ramen

  • 1 large sweet potato, peeled & small dice
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, peeled & minced
  • 4 cups vegetable broth
  • 2 Tbs tahini or red miso
  • 1 tsp five spice
  • 1/2 tsp cumin
  • Optional 1/2 tsp thai chili flakes
  • 1 lime, juiced
  • Vegetable oil
  • 1 medium bell pepper, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • Soy sauce
  • Rice vinegar
  • 2 packages ramen noodles
  • 2 stalks green onions, thinly chopped
  • 1 cup kale, stems removed and chopped
  • Roasted tofu (optional)
  • Optional toppings: minced cilantro, chopped peanuts, sriracha

Directions

  1. Prepare your vegetables.
  2. In a medium-large pot, set heat to medium high. Once hot, sauté the onion and garlic in a light amount of vegetable oil for 5-7 minutes.
  3. Then, add the sweet potato, seasonings, a hefty splash of soy sauce, 1 Tbs rice vinegar, miso or tahini, and the vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until the sweet potato is softened.
  4. Meanwhile, sauté the vegetables in a small skillet in vegetable oil for 5-7 minutes. Add a splash of soy sauce and rice vinegar to the bell pepper and mushrooms. Set aside once cooked.
  5. Then, transfer the sweet potato broth to a blender or use an immersion blender and mix until smooth and creamy. Add more broth if needed to thin it out a little.
  6. Return the broth to a pot, set heat to medium-high and cook the ramen in the broth.
  7. Once the noodles are cooked, add the kale until wilted. Remove from heat.
  8. Serve the ramen and add the vegetables and a protein of your choosing.
  9. Add optional toppings 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, Entree, Plant-Based, Vegan
-
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
-
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 …

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

  • 5-6 small golden beets, peeled and chopped
  • 8-10 oz. cherry tomatoes
  • 1 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • 2 Tbs Olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp Paprika
  • 1/2 Dried thyme
  • 1/2 Dried sage
  • 1 tsp Black Pepper
  • Salt to taste

Rice Pilaf

  • 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
  • 1 cup rice
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup mushrooms, sliced (optional)

Salad

  • 2 cups kale, stems removed & chopped
  • 1/2 cup red cabbage, thinly sliced
  • 1 small sweet salad turnip, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1/4 cup broccoli florets, finely chopped

Mustard Dressing

  • 1 Tbs dijon mustard
  • 2 Tbs olive oil
  • 1/2 Tbs white vinegar
  • Dash of salt and pepper

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Lightly toss the vegetable in olive oil and balsamic vinegar, and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
  3. Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
  4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
  5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
  6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
  7. In another large bowl, combine the salad ingredients and make the mustard dressing a small bowl.
  8. Serve the roasted vegetables with the rice pilaf and salad, top with dressing 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
Meat-Free Surf and Turf
May 20, 2024

Meat-Free Surf and Turf

Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Chickpea & Seitan Curried Stew
May 15, 2024

Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew with onion, carrots, tomatoes, and coconut cream. This sweet & spicy dish is hearty and delicious and can be served with basmati rice or couscous. You can also replace the seitan with beef and substitute the coconut cream for dairy-based …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Seitan & Cabbage Salad
May 14, 2024

Seitan & Cabbage Salad

Seitan & Cabbage Salad with carrots, radishes, and a spicy miso lime dressing is a delicious dish to enjoy on a hot summer day. You can easily modify this into a poke bowl with rice and edamame for extra fuel for your day.

Ingredients

Serves: 4-6

Seitan & Cabbage Salad

  • 1 lb seitan, cut into thin strips
  • 2 Tbs coconut oil
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp black powder
  • 4 cups red or green cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup dry roasted peanuts, chopped
  • 1/4 cup cilantro, minced
  • 1/2 cup pickled red onion, chopped

Dressing

  • 2 Tbs rice vinegar
  • 2 Tbs miso
  • 1 Tbs vegetable oil
  • 2 Tbs lime juice
  • 1 Tbs sriracha
  • 2 tsp honey
  • 2 tsp fresh ginger, peeled & minced

Directions

  1. In a blender, combine the dressing ingredients and mix together until smooth. Store the dressing in an airtight container and store in the fridge until serving.
  2. Chop up your cabbage, carrots, radishes, peanuts, cilantro, and onions. Toss together in a bowl.
  3. Whether you’re using store-bought or homemade seitan, heat a skillet on medium. Once hot, begin sautéing the seitan in the coconut oil.
  4. Add the seasonings, cook for about 8-10 minutes. Allow the seitan to cool before serving.
  5. Assemble the salad with the cabbage mix and seitan. Top with the dressing 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, Plant-Based, Vegan
-
by egccstaff
Spicy Tempeh Mushroom Tacos
May 8, 2024

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein. Ingredients Serves: 2-3 Time: 30 minutes to 2 …

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