Tag: Plant-Based

Mashed Sweet Potatoes & Lentils
November 21, 2022

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cinnamon Rolls
November 16, 2022

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls that are lightly sweet, easy to make, and perfect for sharing at a get-together for brunch or a holiday party. This is a great starter recipe for testing your baking skills as well! Ingredients Time: 1 hour 45 minutes Yield: 10 rolls …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Bok Choy & Tofu Soup
November 2, 2022

Bok Choy & Tofu Soup

Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try substituting the tofu for another protein.

Ingredients

Serves: 4-5 Time: 35 minutes

Bok Choy & Tofu Soup

  • 1 large head bok choy, chopped
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 Tbs fresh ginger, minced
  • 1/2 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 2 tsp Chinese five spice
  • 1/4 tsp chili flakes
  • 1 tsp black pepper
  • 1 Tbs soy sauce
  • 4 cups vegetable broth
  • 1 Tbs sesame oil
  • 1 block tofu, cubed & steamed
  • 1 cup rice, cooked (optional)
  • Toppings: sliced jalapeño, cilantro, chopped scallions

Directions

  1. Begin by preparing your vegetables and tofu. We decided to cook rice to add to the soup and used a steamer basket to steam the tofu that way.
  2. Another option to steam tofu is a double boiler on the stove.
  3. Meanwhile, in a large pot, set heat to medium-high and add the sesame oil.
  4. Once hot, add the onion, garlic, and ginger. Cook together for 3-4 minutes.
  5. Then, add the soy sauce, a splash of vegetable broth, and the seasonings. Stir together for another 4 minutes.
  6. Add in the mushrooms and stir for 2 minutes.
  7. Next, add the remainder of the vegetable broth.
  8. Bring the soup to a low boil, then add the bok choy and broccoli. Reduce heat to low, cover with a lid, and simmer for 10-15 minutes.
  9. Once your tofu has been steamed, add it to the soup.
  10. Taste and adjust seasoning as desired. After the bok choy has wilted, your soup is ready.
  11. Serve with desired toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Zucchini Muffins
October 14, 2022

Zucchini Muffins

Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up! Ingredients …

All Recipes, Baking, Gluten Free, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
September 7, 2022

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper for a spring roll.

Ingredients

Serves: 5 Prep: 30 minutes – 1 Hour Cook Time: 15 minutes

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 3 Tbs soy sauce
  • 2 Tbs nutritional yeast
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 2-3 radishes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 medium carrot, thinly julienned
  • 2 Tbs rice vinegar
  • 1 tsp sesame oil (plus extra for cooking)
  • 1 large head lettuce, rinsed and leaves separated

Spicy Mayo

  • 1/2 cup vegan mayo
  • 1 1/2 Tbs sriracha
  • 1/2 Tbs soy sauce

Directions

  1. Cut the tofu in equal size rectangular strips, wrap in paper towels, and press the tofu for at least 30 minutes to an hour, weighing it down with a skillet or cookbooks on top of a cutting board.
  2. While the tofu presses, prepare the carrots, cucumber, and radish and place in a bowl with the sesame oil, rice vinegar, and a splash of soy sauce. Top with sesame seeds and set aside in the refrigerator to chill.
  3. Then, prepare the spicy mayo and set aside.
  4. Drain excess liquid from the tofu.
  5. In a mixing bowl, combine the soy sauce, nutritional yeast, and seasonings.
  6. In a large skillet, heat about 1 Tbs sesame oil. Once hot, add the tofu and cook for about 2-3 minutes and then flip.
  7. Transfer tofu to a plate or tray lined with a paper towel to dry excess oil.
  8. Plate the tofu on a large lettuce leaf and top with marinated vegetables and mayo dressing.
  9. 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chocolate Almond Cranberry Cookies
August 24, 2022

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion. Ingredients Yield: 8-10 cookies Time: 25-30 minutes Chocolate Almond …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff
Falafel Platter
August 15, 2022

Falafel Platter

Falafel Platter with sautéed vegetables, cucumber, parsley, and cabbage served with pita bread and plant-based tzatziki sauce. This beautiful Mediterranean-inspired dish is delicious and can be easy to make with some additional preparation. If you’re making the falafel, you’ll want to prepare the mix one …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Mocha Brownies
August 10, 2022

Mocha Brownies

Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute the flour for gluten-free flour.

Ingredients

Yield: 18 brownies Time: 45 minutes

Mocha Brownies

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 + 1 tbs cup melted non-dairy butter
  • 1/2 + 1/3 cup non-dairy milk*
  • 1/2 cup coffee beans
  • 1/4 tsp coffee extract (optional)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 cup allergen-friendly chocolate chips

*You can supplement 1/2 cup of the milk for cold brew coffee

Directions

  1. Preheat the oven to 350ºF and prepare an 8-inch squash baking pan by lightly greasing it with a bit of oil.
  2. Begin by pouring the non-dairy milk into a small saucepan and then add the coffee beans. Set heat to low on the stove and allow it to simmer together for about 10 minutes, stirring occasionally.
  3. You should be able to smell the coffee come through but you don’t want to scorch the milk. Remove from heat once done and allow it to cool completely.
  4. Then, in a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and sugar. Create a well in the center.
  5. Drain the coffee-steeped milk into the center of the wet ingredients, and discard the coffee beans.
  6. Add the coffee extract and non-dairy butter to the bowl as well.
  7. Mix together the ingredients of a smooth, creamy batter is formed.
  8. Fold in the chocolate chips.
  9. Transfer the batter to the baking pan, place brownies in the oven and bake for 20-22 minutes. The top should be firm.
  10. Remove from the oven and allow to cool before cutting.

You may choose to dust with powdered sugar, try mixing a bit of cocoa powder in with the powdered sugar or try making an icing or serving with coffee ice cream.

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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Acorn Squash & Tofu Ratatouille
July 29, 2022

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille with eggplant, zucchini, onion, garlic, and tomatoes. A delicious spin on the classic ratatouille. While we oven-roasted our tofu, you can try broiling or steaming it if preferred! Ingredients Serves: 4 Time: 50-60 minutes Culinary Skill: Intermediate Acorn Squash & …

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