Tag: Gluten Free

Smashed Cucumbers
June 25, 2024

Smashed Cucumbers

Smashed Cucumbers are a crisp and delicious salad recipe that is super easy to make. This dish is best served cold, so keep the cucumbers refrigerated until you’re ready to toss this together. You can store leftovers in the refrigerator for 1 day for optimal …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Summer Shiitake Linguine
June 20, 2024

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
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 plus 20-30 minutes prep

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 1 Tbs corn starch
  • 1 Tbs soy sauce
  • 1/2 Tbs sesame oil
  • 8-10 lettuce leaves, rinsed & dried
  • 1/2 large carrot, peeled & thinly sliced
  • 1 small cucumber, thinly sliced

Spicy Peanut Butter Dressing

  • 2 Heaping Tbs creamy peanut butter
  • 1/2 lime, juiced
  • 1 tsp rice vinegar
  • 2 tsp sriracha
  • 1 Tbs soy sauce

Directions

  1. Begin by pressing the tofu. Remove from the packaging, wrap in a few paper towels. Leave the wrapped tofu block on a plate and press using a cast-iron on top of the tofu or use a cutting board weighed down with books.
  2. Press the tofu for at least 20 minutes.
  3. Then, after the tofu is pressed, preheat the oven to 400ºF.
  4. Unwrap the tofu, drain excess liquid. Cut the block into even rectangles, about 1/2 inch thick.
  5. In a mixing bowl, combine the cornstarch, soy sauce, and sesame oil. Mix together well and add the tofu, evenly tossing until fully covered.
  6. Place the tofu onto a baking sheet and bake for 25-30 minutes, or until lightly crisp on the outside.
  7. While the tofu bakes, prepare the lettuce, carrot, and cucumber and mix together the peanut sauce ingredients into a small bowl. Taste and adjust seasoning as desired.
  8. Assemble the lettuce wraps with the baked tofu, veggies, and top with peanut sauce and extra sriracha 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

Appetizer, Gluten Free, Plant-Based, Vegan
-
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 Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Gluten Free, 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 hours

Spicy Tempeh Mushroom Tacos

  • 3 Tbs soy sauce
  • 1 Tbs sriracha
  • 1 Tbs sesame oil & canola oil (plus extra canola)
  • 1/2 tsp five spice
  • 1 Tbs smoked paprika
  • 1/4 tsp liquid smoke
  • 1 Tbs brown sugar
  • 1 package tempeh, small diced
  • 6-8 ounces white or cremini mushrooms, thinly sliced
  • Cilantro, avocado, or pickled onion for garnish
  • Corn or flour taco tortillas
  • Shredded cheese (optional)

Directions

  1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
  2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
  3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
  4. Then, slice the mushrooms. Set a large skillet to medium heat.
  5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
  6. Then, add the tempeh, saving some of the marinade.
  7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
  8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
  9. Assemble the tacos once everything is cooked, add optional toppings if desired, 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, Vimeo, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
24 Summer Recipes for 2024
May 7, 2024

24 Summer Recipes for 2024

Here are 24 recipes for trying out in Summer 2024! These delicious recipes are from our selection and some of our favorite food blogs. 24 Summer Recipes for 2024 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Golden Bowl
April 25, 2024

Golden Bowl

Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor! Ingredients Serves: 4-6 Time: 45-60 minutes Golden Bowl Peanut Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Beefy Parm Pasta
April 23, 2024

Beefy Parm Pasta

Beefy Parm Pasta that is fully plant-based! This protein-rich meal is quick, easy to make, and is absolutely delicious! You can also substitute for meat and dairy if desired. You may also use store-bought vegan parmesan or try homemade vegan parmesan. For a gluten-free option, use gluten-free pasta.

Ingredients

Serves: 4-6 Time: 45 minutes

Beefy Parm Pasta

  • 1 1/2 cups textured vegetable protein (TVP)
  • 1 cup vegetable broth (plus more if needed)
  • 12-16 oz. tomato sauce
  • 1 1/2 cup water
  • 1 Tbs red wine vinegar
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • 3 garlic cloves, minced
  • 1 medium zucchini, sliced
  • 1/2 yellow onion, diced
  • 1 small red bell pepper, diced
  • 1/2 cup cashew parmesan
  • Cooked pasta

Directions

  1. In a large skillet, set heat to medium-high. Once hot, lightly coat with enough olive oil and begin sautéing the onion. Cook for 5 minutes.
  2. Next, add the bell pepper, zucchini, and garlic. Cook for another 5-7 minutes.
  3. Then, add in the vegetable broth, tomato sauce, seasonings, and TVP.
  4. Set heat to medium-low and allow it to simmer together uncovered for 15-20 minutes.
  5. Meanwhile, cook your pasta according to its packaging.
  6. If the TVP sauce gets too thick too quickly, you may thin it out with more vegetable broth. Taste and adjust seasoning. Top the sauce with the vegan parmesan once cooked.
  7. If desired, serve the pasta with the TVP veggie sauce and top with more parmesan.

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, Plant-Based, Vegan
-
by egccstaff
Parmesan Roasted Chickpea Grain Bowl
April 18, 2024

Parmesan Roasted Chickpea Grain Bowl

Parmesan Roasted Chickpea Grain Bowl with roasted vegetables and kale served with brown rice is an easy protein meal. This recipe is easy to modify for a plant-based diet by using a non-dairy parmesan substitute. Try mixing and matching with different vegetables. Ingredients Serves: 3-4 …

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