Tag: easy recipes

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 …

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 celery.

Ingredients

Winter Vegetable Stew

  • 2 cups butternut squash, cubed (fresh or frozen)
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1 sweet potato, peeled & cubed
  • 2 garlic cloves, minced
  • 1/2 cup mushrooms, chopped
  • 1 cup coconut milk (or heavy cream for dairy option)
  • 4 cups vegetable broth
  • 1/2 cup flour
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp Black pepper or to taste
  • 1/2 tsp ground sage
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 2 Tbs vegan butter or margarine
  • 1 small bay leaf

Directions

  1. In a medium-large stovetop pot, heat the vegan butter on medium heat until melted.
  2. Then, begin sautéing the onions and garlic. Cook for 2-3 minutes or until fragrant. Then add the remaining vegetables except for the mushrooms, those will be saved toward the end. .
  3. Cook the vegetables for about 7-10 minutes, adding a splash of vegetable broth to prevent sticking.
  4. Then, add the flour and whisk together until thick and bubbly.
  5. Add in the remainder of the vegetable broth and coconut milk (or cream).
  6. Next, add the seasonings and nutritional yeast. You may also use fresh herbs instead.
  7. Stir together well, taste and adjust seasoning.
  8. Set heat to low, add in the bay leaf, and cover with a lid.
  9. Allow the stew to simmer for about 15-20 minutes or until all the vegetables are soft. Be sure to stir the stew about half way through and check on it to make sure it isn’t overly bubbly. Add in the mushrooms during the last 5-10 minutes of cooking.
  10. Remove the bay leaves and any stems if you used fresh herbs.
  11. Serve fresh and enjoy with a side of toast or crackers if desired. Leftovers can be kept in the refrigerator for up to 3 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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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

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 …

All Recipes, Entree, Vegan
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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 nutritious compounds in cauliflower support detoxification and decrease inflammation in the body. This plant supports healthy digestion, can aid in reducing cancer risk, and help support nerve health!

Ingredients

Cauliflower Stuffing

  • 1-2 heads of cauliflower, finely chopped, stems removed
  • 1 large yellow onion
  • 1/2 cup vegan Butter
  • 1 & 1/2 cup celery, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 Tbs Fresh Rosemary, Thyme & Sage, minced
  • 2 tsp ground Black Pepper
  • Additional salt to taste
  • 1-2 cups Vegetable Broth

Directions

  1. To begin, prepare all of your vegetables and herbs.
  2. In a large skillet, on medium heat add the vegan butter. Once hot enough, begin by sautéing the onion and celery until they become translucent and tender. Add salt and pepper. About 7-8 minutes.
  3. Next, add the cauliflower to the skillet. Continue to cook and stir for another 10 minutes. 
  4. Then, add the remaining herbs and seasoning, and vegetable broth. Begin with 1 cup of broth (if 1 head of cauliflower is used). The broth should be completely absorbed.
  5. If desired, store in the oven at a low temperature to keep warm, or in the broiler for extra heat. But once the vegetables have cooked thoroughly and the broth has been absorbed, the stuffing is ready to go! 
  6. Whether you are serving this dish on the side of a Turkey or it’s being stuffed into a Tofurky loaf, it’s sure to be a popular hit at the table.

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, Gluten Free, Vegan
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by egccstaff
Balsamic Roasted Brussels Sprouts
November 29, 2021

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts with carrots, garlic, salt & pepper. It couldn’t get simpler than that! This dish makes for a fantastic side, especially during a holiday gathering. Brussel sprouts are a type of cruciferous vegetable which contains a sulfur-containing phytochemical called glucosinolate. Glucosinolate has …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Almond Flour Thumbprint Cookies
November 22, 2021

Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies that are gluten-free but 100% delicious! These cookies are rich and biscuity like traditional shortbread but without flour. Mix and match your jam with strawberry, raspberry, or apricot. Ingredients Yield: 1 dozen Time: 20-25 minutes Almond Flour Thumbprint Cookies 2 heaping …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Cauliflower Quinoa Bowl
November 19, 2021

Roasted Cauliflower Quinoa Bowl

Roasted Cauliflower Quinoa Bowl with extra vegetables and served with a tahini dressing. This dish is perfect served hot or cold for lunch or dinner. Mix and match the vegetables or substitute the quinoa for rice! You can also substitute the tempeh for garbanzo beans or cooked chicken.

Ingredients

Roasted Cauliflower Quinoa Bowl

  • 1 cup tri-color quinoa
  • 2 cups vegetable broth
  • 1/2 package tempeh, cubed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, peeled & chopped
  • 1 large carrot, diced
  • 1/2 small bell pepper, diced
  • 1/2 cup red cabbage, chopped
  • 1 cup cauliflower, chopped
  • 1/2 small squash, diced
  • Salt & pepper to taste
  • Olive oil
  • Apple Cider Vinegar

Tahini Dressing

  • 1/4 cup tahini 
  • 1 tbs lemon juice
  • 2 tbs water
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground cumin

Directions

  1. Begin by preheating the oven to 400ºF
  2. Chop your vegetables and transfer to a large roasting pan
  3. Drizzle the vegetables lightly with about 1 Tbs olive oil and apple cider vinegar and season with a generous dash of salt and black pepper.
  4. Place in the oven and roast for 35-40 minutes or until the vegetables are tender and slightly crisp
  5. Then, run cold water over quinoa in a fine-mesh strainer until water is clear.
  6. Meanwhile, heat a medium stovetop pot with a splash of olive oil on high heat.
  7. Add in the quinoa and cook for one minute.
  8. Then, add in the vegetable broth and stir together well.
  9. Cover the pot with a lid and remain on high heat until it reaches a boil.
  10. Once boiling, stir the quinoa again and set heat to low.
  11. Return the lid to the pot and allow the quinoa to simmer for 15-20 minutes or until fully cooked.
  12. Meanwhile, make the tahini dressing.
  13. When the vegetables and quinoa are done, serve together and top with tahini dressing and optionally, chopped scallions.
  14. Serve and enjoy! Leftovers can be served cold or warm for lunch the next day.

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, Vegan
-
by egccstaff
Street-Style Beans & Rice
November 17, 2021

Street-Style Beans & Rice

Street-Style Beans & Rice recalls the delicious flavors of grilled street corn or elote. This dish is packed with complete protein and is pretty spicy. For those who can’t do spice, you can remove the jalapeño and cayenne. While this dish is vegan, you can …

All Recipes
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by egccstaff