Recent Posts

Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sourdough Graham Crackers
February 15, 2024

Sourdough Graham Crackers

Sourdough Graham Crackers made with sourdough discard. This recipe is easy to make and is perfect for a homemade indoor smore. This recipe is also made with nondairy butter for a vegan alternative, but you can easily substitute for regular unsalted butter. Ingredients Yield: 24-28 …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal!

Ingredients

Time: 45 minutes Serves: 3-4

Toasted Miso Couscous

  • 1 cup couscous
  • 1 1/2 cup water
  • 2 Tbs red miso paste
  • 1 Tbs soy sauce
  • 4 bay leaves
  • 3-4 garlic cloves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 cup broccoli florets, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cups kale, stems removed & chopped
  • 1 can chickpeas, drained & rinsed
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • Salt & black pepper to taste

Directions

  1. In a small pot, mix together the water, miso, soy sauce, bay leaves, and garlic. Allow the broth to come to a boil, then reduce heat to low and let it simmer for 20-30 minutes.
  2. Meanwhile, prepare your vegetables and drain the chickpeas.
  3. After the broth has simmered, in a small skillet, set heat to medium-high.
  4. Begin toasting the couscous in the skillet, stirring every 1-2 minutes until lightly golden brown. It should only take 5-7 minutes.
  5. Once the couscous is toasted, add it gradually to the broth (no heat, but you may leave it on the same burner where the broth simmered to keep it warm). The broth will steam and bubble, but continually stir the couscous into the broth. Set heat to low and whisk the couscous until it is fully absorbed in the broth. The couscous should be ready in 10-12 minutes.
  6. While your couscous is simmering, you may sauté the vegetables in another skillet starting with the onion. Cook for 4-5 minutes before adding the carrots. Stir together for another 4-5 minutes, then add the broccoli, mushrooms, chickpeas and seasonings.
  7. Sauté the vegetables until tender. Toward the last 5 minutes of cooking, add the kale and stir in until lightly wilted. Taste and adjust seasoning.
  8. Serve the couscous over the vegetables and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Homemade Seitan
February 7, 2024

Homemade Seitan

Homemade Seitan is pretty easy to make and is perfect for plant-based cooking. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients Homemade Seitan Directions You may save the miso broth …

All Recipes, Plant-Based, Vegan
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by egccstaff
Chocolate Coconut Cream Pudding
February 6, 2024

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding is a delicious and easy recipe to make for a creamy, rich, and low-sugar dessert! Ingredients Serves: 4-6 Chocolate Coconut Cream Pudding Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Rogan Josh
January 31, 2024

Vegan Rogan Josh

Vegan Rogan Josh is a plant-based take on a Kashmiri lamb curry cooked in a creamy tomato-based sauce and spices. If you’re using tofu, we recommend marinating it in advance. If you want to skip out on the coconut milk, you could use just tomato sauce or try an alternative milk such as heavy cream. The recipe is referenced from the book Fake Meat by Isa Chandra Moskowitz.

Ingredients

Serves: 4-6 Time: 45-55 minutes

Vegan Rogan Josh

  • 1 onion, thinly sliced
  • 6 garlic cloves, minced
  • 1 heaping Tbs fresh ginger, peeled & minced
  • 2 cups seared seitan, tempeh, or baked tofu
  • 1 cup red lentils
  • 5 cups vegetable broth
  • 15 oz. coconut milk
  • 1 Tbs curry powder
  • 2 tsp garam masala
  • 1 1/2 tsp paprika & smoked paprika
  • 3 bay leaves
  • 2 Tbs tomato paste
  • 2 tsp lime juice
  • Optional toppings: pickled red onions, sliced almonds, minced cilantro

Directions

  1. Begin by preparing your protein in a skillet, then set aside.
  2. Meanwhile, in a medium pot (at least 4-quart), set heat to medium.
  3. Once hot, lightly coat the bottom of the pot in olive oil and begin sautéeing the onion with a pinch of salt for 5-7 minutes. Next, add the fennel and bay leaves. Sauté together for another minute before adding garlic and ginger and cook for 2 more minutes.
  4. Next, add the curry powder, garam masala, paprikas, and toss them to coat the onion, garlic, and ginger. Pour in a little bit of the vegetable broth to deglaze the pan.
  5. Then, add the lentils, 1 tsp salt, tomato paste, and the remainder of the vegetable broth. Cover the pot with a lid and bring to a boil.
  6. Once boiling, reduce heat to a low simmer and cook for 15-20 minutes or until the lentils are tender.
  7. Next, add in the coconut milk, lime juice, and your seared protein. Turn off the heat, but cover with a lid and allow it to rest for 10 minutes.
  8. Remove the bay leaves before serving, taste, and adjust seasoning as desired.
  9. Top with 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Sourdough English Muffins
January 29, 2024

Sourdough English Muffins

Sourdough English Muffins that are easy to make with your sourdough starter and modify for a plant-based diet by using non-dairy milk. If you haven’t made a sourdough starter before, we’ve got you covered with an introductory guide. Ingredients Yield: 10-12 english muffins Time: 14 …

All Recipes, Baking, Breakfast
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by egccstaff
Seitan Bacon
January 25, 2024

Seitan Bacon

Seitan Bacon is a great plant-based addition to your weekend breakfast. This marinade makes for a quick, easy, and savory seitan. For a wheat-free option, try this marinade with tempeh cut into thin strips. Seitan (say-tan) is a wheat gluten meat substitute that is cooked …

All Recipes, Breakfast, Plant-Based
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by egccstaff
Daikon Tofu Pho
January 22, 2024

Daikon Tofu Pho

Daikon Tofu Pho is fairly easy to make and is rich in nutrients! This recipe can be modified to have your favorite protein and veggies, but daikon and bok choy is crispy and refreshing with steamed tofu.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Daikon Tofu Pho

  • 4 c. vegetable broth
  • 1 c. water
  • 1/2 yellow onion, thinly sliced & divided
  • 3 garlic cloves, minced
  • 2 tsp chinese five spice
  • 1-inch piece peeled fresh ginger, minced
  • 1 tsp sriracha
  • 1/4 lb. rice noodles
  • 1 block firm tofu, cut into thin rectangles
  • 4-5 leaves bok choy, white stems chopped & separated from chopped leafy greens
  • 1 medium carrot, thinly julienned
  • 1 medium daikon radish, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/2 cup mushrooms, sliced

Garnishes

  • fresh bean sprouts (optional)
  • chopped cilantro
  • chopped scallions
  • basil leaves
  • mint leaves (optional)
  • jalapeño, thinly sliced (seeds removed for less spice)
  • lime wedges
  • Sriracha
  • Soy Sauce
  • Hoisin sauce (optional)

Directions

  1. Begin by preparing the broth. Add the vegetable stock and water to a medium-large pot along with the onion, garlic, ginger, sriracha, chopped scallions, and five spice.
  2. Bring the broth to a boil, reduce heat, cover with a lid, and simmer for 20-30 minutes.
  3. Meanwhile, prepare your tofu by adding it to a steamer, either a pot fitted with a grate and lid and filled with 2 inches of boiling water.
  4. While the tofu is steaming, sauté the carrot, daikon, pepper, and white parts of the bok choy in a skillet with sesame oil.
  5. Cook the vegetables for 5-7 minutes and lightly season with soy sauce and dash of black pepper. Finally, add the leafy greens of the bok choy at the end, just cooking long enough to wilt the leaves.
  6. Once the tofu has steamed, use the boiling water to cook the noodles by adding the noodles and hot water to a large bowl. Cover the bowl with a lid and allow it to sit for 2 minutes. Stir, cover, and let rest for 2 minutes before draining and rinsing with cold water.
  7. Bring the water to a boil, and then add the rice noodles.
  8. Divide the broth evenly into serving bowls, and add in the noodles,sautéed vegetables, tofu, and desired toppings.
  9. 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Homemade Pizza Dough & Sauce
January 19, 2024

Homemade Pizza Dough & Sauce

Homemade Pizza Dough & Sauce that is easy to make with a little preparation in advance for a tasty pizza night at home. For our pizza, we used plant-based italian sausage, lightly sautéed onions, peppers, mushrooms, and garlic, and a vegan shredded mozzarella, but you …

All Recipes, Baking, Entree, Plant-Based, Vegan
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by egccstaff