Tag: Vegan

Cashew Risotto
May 10, 2023

Cashew Risotto

Cashew Risotto is a delicious and creamy dish that is easy to prepare! Serve this as a side dish to another entrée or alongside a protein. We prepared ours to pair with roasted vegetables. Ingredients Cashew Risotto Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
White Bean & Okra Rice
May 5, 2023

White Bean & Okra Rice

White Bean & Okra Rice with sautéed vegetables makes for a delicious and easy cajun-inspired dish, an easy complete protein. For this recipe, we added a package of minced tempeh, which is completely optional and could be substituted for ground beef or turkey. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Sweet Potato & Cauliflower Curry
May 3, 2023

Sweet Potato & Cauliflower Curry

Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded red cabbage or lentils instead of rice.

Ingredients

Serves: 4-5 Time: 45 minutes

Sweet Potato & Cauliflower Curry

  • 1 large sweet potato
  • 1/2 yellow onion, diced
  • 2 medium carrots, diced
  • 1 cup cauliflower, chopped
  • 2 cups kale, shredded
  • 1/2 cup green peas
  • 3-4 mushrooms, sliced
  • 1 (14 oz) can lite coconut milk*
  • 8 oz. tomato sauce
  • 1 can chickpeas, drained & rinsed
  • 1 Tbs red curry paste
  • 1/4 tsp red chili flakes (optional)
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1-2 Tbs olive oil
  • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautéeing the sweet potato once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the onion and cook for 3-5 minutes before adding the carrots.
  5. Cook the vegetables together for 5-7 minutes, then add the green peas, chickpeas, and mushrooms. Continue stirring together until all the vegetables are lightly tender.
  6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
  7. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
  8. Then, add the kale and cook until lightly wilted. Remove the pan from heat.
  9. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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
Cajun Pasta & Red Beans
May 3, 2023

Cajun Pasta & Red Beans

Cajun Pasta & Red Beans is a quick and easy dish that can be modified easily for a gluten-free option using gluten-free pasta. Try this recipe with andouille sausage or a plant-based meat alternative! If you’re low on ingredients or don’t have much time to …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Berbere Sweet Potatoes & Lentils
April 26, 2023

Berbere Sweet Potatoes & Lentils

Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients. We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Dairy-Free Chocolate Orange-Spice Cake
April 25, 2023

Dairy-Free Chocolate Orange-Spice Cake

Dairy-Free Chocolate Orange-Spice Cake is a delicious and rich chocolate cake with a hint of spice and orange essence. This lightly-sweetened, dairy-free cake aims to please all crowds!

Ingredients

Dairy-Free Chocolate Cake Batter

  • 2 cups non-dairy milk
  • 2/3 cup coconut or olive oil
  • 2 tsp orange juice
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 2 tsp ground ginger
  • 1 tsp five spice
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Orange-Spice Cream Cheese Frosting

  • 8 oz Go Veggie vegan cream cheese
  • 1/4 cup smart balance, softened
  • 1 tsp fresh orange juice
  • Zest of one orange (plus extra for decorating)
  • 1 tsp ground ginger
  • 1/2 tsp five spice
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • Non-dairy chocolate chips (for topping)

Directions

  1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
  2. Whisk together the flour, sugar, baking powder, baking soda, and spices in a large mixing bowl.
  3. Create a well in the center, then add the non-dairy milk, oil, apple cider vinegar, and orange juice.
  4. Gradually cream together all ingredients, ensuring the batter is smooth, creamy, and lump-free. Taste and adjust sweetness as desired.
  5. Divide the batter evenly between your two baking pans and place in the oven.
  6. Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.

Preparing the frosting

  1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
  2. Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, spices, zest, and orange juice. Add half of the powdered sugar and cream ingredients together until smooth.
  3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
  4. Place frosting in the fridge.

Assembling the cake

  1. Allow the cake to cool completely before frosting.
  2. Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake.
  3. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  4. Decorate the cake with chocolate chips and orange zest.
  5. Serve and enjoy!

For storage, keep it covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.

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

Baking, Dessert, Plant-Based, Vegan
-
by egccstaff
Ethiopian-Spiced Lentil Vegetable Platter
April 20, 2023

Ethiopian-Spiced Lentil Vegetable Platter

Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice. We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Red Bean & Tempeh Cassoulet
April 17, 2023

Red Bean & Tempeh Cassoulet

Red Bean & Tempeh Cassoulet is a hearty plant-based one-pot dish that is easy to make and absolutely delicious. Try substituting the tempeh for another plant-based option, such as Impossible Beef. Kidney beans are rich in nutrients, fiber, and protein! Ingredients Serves: 4-5 Time: 50 …

All Recipes, Entree, Plant-Based
-
by egccstaff
Mushroom Noodle Stir-Fry
April 14, 2023

Mushroom Noodle Stir-Fry

Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles.

Ingredients

Mushroom Noodle Stir-Fry

  • 1 cup dehydrated shiitake mushrooms
  • Water for soaking
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1/2 yellow squash, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp ginger
  • 3 Tbs soy sauce
  • 1 heading Tbs cornstarch
  • 3/4 cup water
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1/2 tsp rice vinegar
  • 1/2 Tbs brown sugar
  • 1-2 Tbs sesame oil
  • 8-10 oz. rice or wheat noodles
  • Roasted tofu (optional)

Directions

  1. Begin by soaking the mushrooms in a large bowl of tepid water for about 1 hour. If you are roasting tofu, begin pressing the tofu at the same time.
  2. When draining the mushrooms after soaking, save about 1 cup of the mushroom water.
  3. When you’re ready to cook, prepare the vegetables.
  4. Then, create a stir-fry sauce by mixing the cornstarch, minced garlic, soy sauce, water, rice vinegar, brown sugar, and seasonings in a medium bowl.
  5. If you are roasting tofu, preheat the oven to 420ºF and prepare the tofu accordingly.
  6. In a large skillet, set heat to medium high.
  7. Once hot, add the sesame oil, enough to coat the pan.
  8. Then, begin sautéeing the onion, cooking for about 5 minutes.
  9. Then, add the mushrooms, carrots, and squash and continue to cook until the vegetables are soft and tender.
  10. Meanwhile, bring a pot of water to a boil, incorporating the cup of mushroom water from before.
  11. Once the water reaches a boil, add in your noodles and cook accordingly to their packaging.
  12. When the noodles are cooked or al dente, drain and rinse in warm water.
  13. Return the noodles to the pot and lightly toss in a drizzle of sesame oil and soy sauce.
  14. Once the vegetables are softened, create a space in the middle of the pan to pour the stir-fry sauce into and allow it to darken and bubble for a couple of minutes.
  15. Then, fully mix the vegetables into the sauce and cook for another 5-7 minutes.
  16. Serve the vegetable stir fry over the noodles 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
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas. Ingredients Serves: …

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