Tag: breakfast

Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well. Ingredients Chipotle Cheese Grits Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Breakfast, Entree, Gluten Free, Plant-Based
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by egccstaff
Blueberry Muffins
August 13, 2024

Blueberry Muffins

Blueberry Muffins that are plant-based and easy to make! These moist and fluffy muffins are perfect year-round. You can use fresh or frozen blueberries and any non-dairy milk of your choice. Ingredients Yield: 12 muffins Blueberry Muffins Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Banana Date Scones
July 25, 2024

Banana Date Scones

Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week!

Ingredients

Yield: 8 large scones Time: 45 minutes

Banana Date Scones

  • 8 oz. dates, finely chopped
  • 1 Tbs flour
  • 3-4 very ripe bananas, mashed
  • 2 Tbs ground flaxseed
  • 1/3 cup non-dairy milk
  • 1/3 cup vegetable or canola oil
  • 1/4 cup sugar
  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions

  1. First, preheat the oven to 350ºF. Prepare two lightly oiled baking sheets. Then, in a medium bowl, mix the chopped dates with 1 Tbs flour, toss together until combined, and set aside.
  2. Whisk or sift the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.
  3. In another large bowl, whisk the flaxseed and non-dairy milk. Then, whisk in the mashed bananas, canola oil, and sugar. Combine well.
  4. Mix the dry ingredients into the wet until the dough is formed; it should be thick but sticky. Fold in the dates.
  5. Using an ice cream scoop or 1/2 measuring cup that is lightly oiled, scoop a generous amount of dough onto the baking sheet, leaving about 3 inches apart between each scone. You should have four large scones per baking sheet.
  6. Bake for 32-34 minutes until lightly golden and firm. Once baked, transfer to a wire rack to cool. Store at room temperature for 4-5 days.

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.

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All Recipes, Baking, Breakfast, 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 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
Crumb Top Pumpkin Muffins
November 30, 2023

Crumb Top Pumpkin Muffins

Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping.

Ingredients

Yield: 12 muffins Time: 35 minutes

Crumb Top Pumpkin Muffins

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1/8 tsp salt
  • 1 heaping cup canned pumpkin
  • 3/4 cup non-dairy milk
  • 1/3 cup melted non-dairy butter
  • 1/2 cup sugar
  • 2 tsp vanilla extract

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1 tsp pumpkin spice
  • 2 Tbs brown sugar
  • 3 Tbs non-dairy butter
  • 1/4 cup mix sliced almonds or walnuts and dried cranberries

Directions

  1. Begin by preheating the oven to 350ºF and preparing a 12-muffin tin.
  2. Then, in a large mixing bowl, whisk together the canned pumpkin, melted butter, sugar, vanilla, and non-dairy milk.
  3. Next, add in the baking powder, baking soda, salt, and pumpkin spice.
  4. Lastly, mix in the the flour gradually until the batter is formed.
  5. Divide the batter out into the muffin tin evenly.
  6. Then, combine the crumb top ingredients in the mixing bowl. Mix together with clean hands.
  7. Top the muffins with the crumb top, then place the muffins in the oven and bake for 25-28 minutes or until they come out clean when poked with a toothpick.
  8. Allow the muffins to cool completely before removing them from the tin and any liners if used.
  9. Store at room temperature in a sealed container for up to 3 days, or store in the refrigerator for 5 days.

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, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Pumpkin Pancakes
October 21, 2023

Pumpkin Pancakes

Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Plant-Based Breakfast Platter
August 21, 2023

Plant-Based Breakfast Platter

Plant-Based Breakfast Platter of oven-roasted potatoes, sautéed vegetables, and tofu scramble served with toast makes for one hearty way to start the day. Try subbing out the vegetables for additional seasonal greens or roots. For a vegetarian option, try serving with a fried egg or …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Matcha Chocolate Scones
July 7, 2023

Matcha Chocolate Scones

Matcha Chocolate Scones that are vegan and allergen-friendly, not to mention delicious. These scones are low in sugar, bringing out the earthy flavor of matcha while being lightly sweetened by chocolate. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. If stored in the refrigerator, you can reheat them in the oven at a low temperature for 5-10 minutes or in the microwave for 15 seconds.

If you are gluten-free, substitute for gluten-free flour. Try mixing with almonds as well!

Ingredients

Matcha Chocolate Scones

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbs matcha powder (sweet or unsweet)
  • 1/4 cup sugar
  • 8 Tbs cold smart balance or other vegan butter
  • 1/4 cup allergen-friendly chocolate chips
  • 3-4 Tbs Nondairy milk (as needed)

Icing ingredients

  • 1/2 cup powdered sugar
  • 1 Tbs cocoa powder
  • 1-2 Tbs Oat milk

Directions

  1. Preheat the oven to 350ºF
  2. Combine the flour, salt, matcha, baking powder, and sugar in a large mixing bowl. Whisk together.
  3. Create a hole in the middle of the flour mix and add in the 8 Tbs of cold vegan butter.
  4. Using your hands or a pastry blender, mix the wet ingredients into the dry. The dough should be semi-firm but easily shapeable and not too sticky. If the dough is very dry, add a splash of nondairy milk one tablespoon at a time as needed. Fold in the chocolate chips by hand.
  5. Once well combined, turn the dough onto a lightly floured surface and form it into a log about 1 1/2 – 2 inches in height.
  6. Use a pastry cutter or knife to cut out triangles along the length of the dough log.
  7. Add the shaped scones to a baking sheet.
  8. Place in the oven and bake for 10 minutes, rotating and baking for 10-12 more minutes or until the scones are lightly golden.
  9. If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
  10. Serve with a cup of coffee or tea, 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, Plant-Based, Vegan
-
by egccstaff
23 Summer Recipes for 2023
June 14, 2023

23 Summer Recipes for 2023

Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff