Tag: Vegan

Rainbow Quinoa Bowl
August 11, 2023

Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein …

All Recipes
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by egccstaff
Lentil Meatball Spaghetti
August 10, 2023

Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Beet Hummus
August 7, 2023

Roasted Beet Hummus

Roasted Beet Hummus with cannellini beans makes for a delicious, chickpea-free alternative. This colorful and creamy dip pairs well with vegetable crudité, crackers, or toast Beets are rich in nutrients and vitamins while low in calories and fat.

Ingredients

Roasted Beet Hummus

    • 4 small-medium beets, peeled & chopped
    • 1 can cannellini beans, drained & rinsed
    • 1 Tbs olive oil
    • 1 heaping Tbs ground tahini
    • Juice from half of 1 lemon
    • 1/2 tsp garlic powder
    • 1 tsp ground thyme
    • salt & black pepper to taste
    • Optional garnish: olive oil, sunflower seeds, or parsley

    Directions

    1. Preheat the oven to 375ºF
    2. Spread the chopped beets onto a baking pan, drizzle with olive oil, and mix with a dash of salt, pepper, garlic powder, and thyme.
    3. Place the pan in the oven and roast for 15 minutes.
    4. Once done, remove the beets and turn off the oven. Allow it to cool for 10 minutes.
    5. Transfer the beets to a food processor or blender, add the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.
    6. Place your beet hummus in a container with a sealable lid, top with garnish. Serve fresh.
    7. Store leftovers in the refrigerator for up to 5 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Grits
August 4, 2023

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables. Ingredients Serves: 3-4 Time: 45 minutes …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Banana & Oat Protein Bars
July 26, 2023

Banana & Oat Protein Bars

Banana & Oat Protein Bars for mid-day or post-workout fuel, or to get you going in the morning. This recipe is simple, low-sugar, and easy to make! For a gluten-free option, substitute for gluten-free oats.

We made these using our Homemade Plant-Based Protein Powder, but you can try it with store-bought options.

Ingredients

Banana & Oat Protein Bars

  • 2-3 ripe bananas
  • 1/2 cup nut butter (we used chocolate pistachio almond butter)
  • 2 Tbs cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 cups oats
  • 3 Tbs homemade or store-bought protein powder
  • Optional: 1-2 Tbs honey or agave nectar

Directions

  1. First, preheat the oven to 350º F and prepare a square baking dish (about 9 x 9 inch) with parchment paper.
  2. In a large bowl, mash the bananas well.
  3. Then, whisk in the nut butter and protein powder.
  4. Next, combine the cinnamon and cocoa powder.
  5. Once fully combined, mix in the oats until fully incorporated.
  6. Spread the mixture out evenly in the pan and smooth out with a spatula.
  7. Place in the oven and bake for 18-20 minutes.
  8. Remove from the oven once cooked and allow them to cool before cutting into squares.
  9. Store in the refrigerator in an airtight container for up to 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, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Homemade Plant-Based Protein Powder
July 24, 2023

Homemade Plant-Based Protein Powder

Homemade Plant-Based Protein Powder is a great alternative to expensive storebought protein supplements. This recipe is made primarily with green split peas which are a safe legume to consume raw, especially once soaked, though if you have pre-existing gastrointestinal issues, check with your doctor before …

All Recipes, Baking, Beverage, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, 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
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by egccstaff
Shiitake & Roasted Tofu Stir Fry
July 14, 2023

Shiitake & Roasted Tofu Stir Fry

Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have …

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