Tag: easy recipes

Tomato & Rice Soup with Navy Beans
January 10, 2022

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese. Ingredients Serves: 10-12 Time: 45 Minutes Tomato & Rice Soup with Navy Beans x2 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Layered Roasted Vegetable Casserole
January 7, 2022

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa-Stuffed Acorn Squash
January 5, 2022

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash with cranberries, pistachios, and parsley, this dish is wonderful for the winter season. This dish is packed with nutrients and flavor that is sure to become a new holiday favorite.

Ingredients

Time: 1 hour 30 minutes Serves: 4

Quinoa-Stuffed Acorn Squash

  • 2 medium acorn squash
  • 2 Tbs apple cider vinegar
  • 3 Tbs olive oil
  • Salt & black pepper to taste
  • 1 small yellow onion, diced
  • 1 cup quinoa, rinsed
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1/4 cup dried cranberries
  • 1 cup fresh parsley leaves, chopped
  • 1/4 cup roasted pistachios, shelled & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Then, cut the acorn squash in half along the length and remove the seeds.
  3. Place the squash in a large baking dish, skin-side down.
  4. In a small bowl, combine the vinegar and 2 Tbs of olive oil. Add a pinch of salt and pepper.
  5. Then, brush the insides of the squash with the vinegar/oil mix, flip the squash and brush the skin-side. Keep the squash face-down.
  6. Place the squash in the oven and bake for about 50-60 minutes or until tender.
  7. Once the squash has baked, brush lightly with any remaining vinegar/olive oil mix.
  8. While the squash roasts heat the remaining olive oil in a medium saucepan.
  9. Saute the onion on medium-high heat. Stir occasionally until the onions are soft.
  10. Then, add the quinoa, a pinch of salt, and the remaining seasonings. Stire together for 1-2 minutes.
  11. Add in 2 cups of water and cover the pot.
  12. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes. Stir occasionally until the quinoa is tender and the liquid has been absorbed.
  13. Once the quinoa is done, remove from heat and stir in the cranberries and half of the parsley and pistachios.
  14. Finally, stuff the squash with the quinoa mix and top with the rest of the parsley and pistachios. Serve & enjoy!

Nutrition Information

*Information is for the entire recipe, not per serving (divide totals by 4 for an individual breakdown)

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, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Chorizo
January 3, 2022

Vegan Chorizo

This Vegan Chorizo is so delicious and stands up as a strong competitor against store-bought versions that you might find at Trader Joe’s or other grocery stores with whole food sections. All you need is extra-firm tofu and a few simple ingredients. Pair this recipe …

All Recipes, Breakfast, Entree, Vegan
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by egccstaff
Vegan Bolognese Pasta
December 13, 2021

Vegan Bolognese Pasta

Vegan Bolognese Pasta is a spin on the classic pasta sauce using the soy-free, plant-based alternative ground beef by Beyond Meat. You can substitute the vegan ingredients for non-vegan options if desired! For a fully gluten-free option, simply substitute the spaghetti for a gluten-free pasta …

All Recipes, Entree, Vegan
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by egccstaff
Peppermint Brownies
December 10, 2021

Peppermint Brownies

Peppermint Brownies with chocolate chips and crushed candy canes. This recipe is vegan-friendly and absolutely perfect for a holiday gathering or to give as a gift!

Ingredients

Peppermint Brownies

  • 1/2 cup vegan butter or coconut oil, melted
  • 1/2 cup light brown sugar (or stevia)
  • 4 tbs ground flax meal + 1/2 cup & 2 Tbs warm water, combined
  • 1/4 tsp salt
  • 1 cup unsweetened cocoa powder
  • 2-3 Tbs to 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 2 tsp mint extract
  • 1 cup flour
  • 2/3 cup vegan chocolate chips
  • 1-2 candy canes, crushed (save until the end)

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, mix together the melted butter and flax meal/water.
  3. Then mix in the brown sugar and cocoa powder until well combined.
  4. Add in the extracts and stir.
  5. Gradually mix in the flour. If the batter becomes too thick, add a dash of the non-dairy milk. The batter shouldn’t be thin like a cake batter, but semi-thick.
  6. Once the flour is fully incorporated, fold in the chocolate chips.
  7. Then, pour the batter into a square baking pan lined with parchment paper.
  8. Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean when poked in the center.
  9. Remove the brownies from the oven and top with the candy canes, allow it to sit for 15 minutes.
  10. Then, cut the brownies into squares and serve.
  11. Store leftovers in the refrigerator for up to 3-4 days, and warm in the oven or microwave before enjoying again or eat cold 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.

All Recipes, Baking, Vegan
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by egccstaff
Winter Vegetable Stew
December 8, 2021

Winter Vegetable Stew

Winter Vegetable Stew with hearty root vegetables and herbs makes for a warm, satiating cup or bowl of stew. Enjoy with a side of bread or some crackers. You can also mix and match the vegetables for this stew, such as using Yukon potatoes or …

All Recipes, Entree, Vegan
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by egccstaff
Vegan Pancakes
December 6, 2021

Vegan Pancakes

Vegan Pancakes that are light, fluffy, and delicious! We topped ours with lightly sautéed cinnamon apples and a touch of maple syrup. You can cook these pancakes with blueberries, bananas, or chocolate chips. Substitute for one:to:one gluten-free flour for a gluten-free option. Ingredients Serves: 2 …

All Recipes, Breakfast, Vegan
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by egccstaff
Vegan Green Bean Casserole
December 3, 2021

Vegan Green Bean Casserole

Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors and memories of the classic casserole. Try it out this holiday season for a workplace holiday party or family get-together!

Ingredients

Serves: 7

Vegan Green Bean Casserole

  • 1 pound green beans, rinsed trimmed & cut in half
  • Sea salt and black pepper to taste
  • 2 Tbsp vegan butter or olive oil
  • 1/2 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup unsweetened, plain non-dairy milk (we used Oat)
  • 1 1/2 cups crispy fried onions 

Directions

  1. Begin by preheating the oven to 400 degrees F
  2. Start prepping the onion, garlic, and mushrooms for your roux, set aside.
  3. Then, bring a large pot of water to a boil and add in a generous dash of salt to help season the green beans.
  4. Once the water begins boiling, add the green beans and cook for 5 minutes.
  5. Quickly drain and set aside the green beans.
  6. Then, in a large, oven-safe skillet (cast-iron preferrably) set heat to medium high and add vegan butter or olive oil.
  7. Once hot, add the garlic and onion, lightly season with salt and black pepper.
  8. Cook the onion and garlic for 4-5 minutes or until lightly browned. Then add in the mushrooms and stir for another 2 minutes. Add another light dash of salt and pepper.
  9. Next, sprinkle in the flour and use a whisk to coat the vegetables.
  10. Gradually add in the vegetable stock, incorporating it a whisk.
  11. Reduce heat to low and allow the mixture to simmer and thicken for about 5-7 minutes. Taste and adjust seasonings as needed.
  12. Remove the mixture from the heat and add in about 1/2 of the fried onions into the roux.
  13. Add in the cooked green beans, tossing and coating well. Top with the remaining fried onions.
  14. Place skillet in the oven and bake for 15 minutes until bubbbly and lightly browned on top. (make sure your skillet it oven safe, otherwise transfer to a casserole dish)
  15. Remove from oven, serve and enjoy!
  16. Store leftovers in the refrigerator for up to 3-4 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, Entree, Vegan
-
by egccstaff
Cauliflower Stuffing
December 1, 2021

Cauliflower Stuffing

Cauliflower Stuffing is low carb, gluten-free and full of flavor like a traditional stuffing. Save this recipe for a future Thanksgiving or other holiday meal! This side dish is great if you’re looking for fewer carbs this holiday season or have gluten-sensitive family members. The …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff