Tag: Plant-Based

Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Jackfruit Stew & Mashed Potatoes
February 29, 2024

Beefy Jackfruit Stew & Mashed Potatoes

Beefy Jackfruit Stew & Mashed Potatoes make for a delicious and hearty plant-based meal. This dish is rich in protein. Jackfruit is a versatile fruit that is often used in plant-based cooking. Jackfruit offers fiber, protein, vitamin C, B vitamins, and potassium. Ingredients Serves: 4-6 …

All Recipes, 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 crackers

Sourdough Graham Crackers

  • 8 Tbs non-dairy butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/2 cup sourdough discard
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions

  1. Whisk together the flour, baking soda, and salt in a large mixing bowl. Set aside.
  2. Then, in a medium mixing bowl, cream the butter and brown sugar until well combined.
  3. Next, add the honey and sourdough discard, and stir together with a spatula.
  4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
  5. Combine the wet ingredients into the dry and knead together by hand until smooth.
  6. Cover the bowl and transfer to the fridge. Chill overnight or for at least 1 hour.
  7. Divide the dough in half when you’re ready to make the crackers.
  8. Place one half between two pieces of parchment and roll out with a rolling pin to 1/8″ thick. Cut the crackers into 2″ squares or rectangles and transfer to a baking sheet lined with parchment paper, evenly space apart. Repeat with the remainder of the dough.
  9. Once the baking sheets are filled with crackers, use a fork to poke holes in the crackers.
  10. Rest the crackers in the refrigerator for 30 minutes and preheat the oven to 350ºF when they’ve cooled.
  11. Place the baking sheets in the oven in batches, baking for 12-15 minutes or until golden.
  12. Remove the crackers from the baking sheet and transfer to a cooling rack until cool.
  13. Store the graham crackers in an airtight container for up to 5 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Baking, 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
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
Almond Crescent Cookies
December 11, 2023

Almond Crescent Cookies

Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use.

Ingredients

Yield: 12-20 cookies Time: 25 minutes

Almond Crescent Cookies

  • 1 1/2 cup almond meal/flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1/3 cup sugar
  • 5 Tbs non-dairy or dairy butter, softened
  • Powdered sugar for dusting

Directions

  1. Begin by preheating the oven to 325ºF and preparing a baking sheet with parchment paper or non-stick liner.
  2. In a large bowl, cream together the sugar and non-dairy butter.
  3. Then, mix in the salt, cornstarch, and almond extract. Combine until smooth.
  4. Finally, mix in the almond meal until the dough is formed. It should be sticky and thick enough to form the cookies.
  5. Measure about 2 tsp worth of dough and form crescent shapes. Line the cookies on the baking sheet an equal distance apart. You may also flatten the cookies once on the sheet.
  6. Place the cookies in the oven and bake for 18-20 minutes or until lightly golden brown on the bottom edge.
  7. Allow the cookies to cool before rolling and dusting in powdered sugar.
  8. Store in an airtight container 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.

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, Dessert, Gluten Free, Plant-Based, Vegan
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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 Crumb Topping Directions Nutrition Information Nutrition Disclaimer More …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Sweet Potato Pasta
November 2, 2023

Sweet Potato Pasta

Sweet Potato Pasta makes for a creamy & delicious dish that is easy to prepare. We topped this dish with sautéed vegetables, but you could also try adding tempeh for additional protein. For a gluten-free version, substitute for gluten-free pasta. Ingredients Serves: 4 Time: 45 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Pumpkin Cookies
October 26, 2023

Vegan Pumpkin Cookies

Vegan Pumpkin Cookies make for a sweet little treat perfect for Fall. These plant-based cookies are easy to bake. For a gluten-free option, simply substitute for a 1:1 gluten-free flour. You may also try mixing in chocolate chips or dried cranberries before chilling the dough for an extra twist.

Ingredients

Yields: 12 cookies Time: 50-60 minutes

Vegan Pumpkin Cookies

  • 1/2 cup non-dairy butter, melted
  • 1/4 cup brown sugar
  • 1/3 cup organic sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 Tbs corn starch
  • 1 1/2 heaping cup flour
  • 1 Tbs non-dairy milk
  • Extra sugar & ginger combined in a small bowl

Directions

  1. In a mixing bowl, cream together the non-dairy butter, brown sugar, and sugar.
  2. Then, sift in the spices, baking powder, baking soda, corn starch, and flour, carefully mixing in.
  3. Lastly, add the non-dairy milk. The dough should be firm, though lightly sticky.
  4. Place the bowl of dough in the refrigerator for at least 30 minutes or until firm.
  5. When you’re ready to bake, preheat the oven to 350ºF.
  6. Take about a heaping tablespoon’s worth of dough, roll it into a ball in your hands, and flatten it with the palm of your hand.
  7. Lightly coat the top and bottom of the cookie in the bowl of sugar and ginger mix, then place the cookie on a prepared baking sheet.
  8. Repeat until all the dough has been used.
  9. Place the cookies in the oven and bake for 12 minutes.
  10. Remove from the oven once baked and allow them to cool before enjoying.
  11. Store cookies in an airtight container and leave at room temperature for up to 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, Baking, Dessert, Plant-Based, Vegan
-
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