Author: egccstaff

Coconut Curry Split Pea Soup
November 7, 2023

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth. Ingredients Serves: 6-8 Time: 60-70 minutes Coconut …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
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
-
by egccstaff
Hearty Red Bean Soup
November 1, 2023

Hearty Red Bean Soup

Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken.

Ingredients

Serves: 4-6 Time: 35-40 minutes

Hearty Red Bean Soup

  • 1 can red kidney beans, drained & rinsed
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small red bell pepper, diced
  • 1 can diced tomatoes, drained & rinsed
  • 3 Tbs tomato paste
  • 4 garlic cloves, minced
  • 1 medium sweet potato, diced (peeled or unpeeled)
  • 5 cups vegetable broth
  • 1 tsp chili powder
  • 1/2 tsp ground mustard
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 3 Tbs nutritional yeast
  • 1/4 tsp red cayenne pepper (optional)
  • 2 bay leaves
  • Olive oil for sautéeing
  • Optional toppings: sliced avocado, cilantro, croutons

Directions

  1. Begin by preparing your vegetables.
  2. Set a soup pot on medium heat. Once hot, add enough oil to coat the pot lightly.
  3. Begin by sautéeing the sweet potato, cooking for 3-4 minutes before adding the onion, garlic, pepper, and carrot.
  4. Cook the remaining veggies for another 5-7 minutes.
  5. Then, add the tomatoes, beans, tomato paste, and seasonings. Stir together for 2-3 minutes.
  6. Next, add the broth and the bay leaves and bring the soup to a boil.
  7. Once boiling, reduce heat to low and cover. Simmer for 10-15 minutes.
  8. After the soup has simmered, remove the bay leaves and use an immersion blender or transfer 3-4 large scoops to a blender to partially blend the soup (you may choose to skip this step if desired).
  9. Return the soup to the heat and simmer for another 10 minutes.
  10. Taste and adjust seasonings, serve with optional toppings 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
-
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 …

All Recipes, Baking, Dessert, Plant-Based, Vegan
-
by egccstaff
White Bean Rice Soup
October 24, 2023

White Bean Rice Soup

White Bean Rice Soup is a hearty, starchy, and plant-based soup that is perfect for the cold weather months. Try using wild rice and mushrooms in this recipe for a deeper flavor. Ingredients Serves: 4-6 Time: 45 minutes White Bean Rice Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, 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

  • 1 1/2 cup flour
  • 1 Tbs baking powder
  • 2 1/2 tsp pumpkin spice
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 Tbs sugar
  • 2 Tbs olive oil
  • 3/4 cup puree pumpkin
  • 1/2 cup water
  • 3/4 cup non-dairy milk

Directions

  1. In a small bowl, whisk together the flour, baking powder, spices, and sugar.
  2. In a separate, larger bowl, combine the remaining ingredients and whisk.
  3. Gradually mix in the flour mixture to the wet ingredients, making sure the batter is free of lumps but not over-mixed.
  4. Then, heat a skillet on medium. Melt a touch of vegan butter and wipe any excess from the skillet with a paper towel. Wait until the skillet is good and evenly hot before spooning the batter onto the skillet.
  5. Using a large spoon or ladle, scoop an even amount of batter onto the skillet.
  6. Allow the pancakes to cook for 2-3 minutes before bubbling, the cake should be bubbling evenly.
  7. Flip the pancake and cook for another 1-2 minutes or until the bottom is golden.
  8. Continue the process until all the batter is cooked. Be sure to wipe the skillet and add a bit more butter, wiping again before adding more batter. This can yield 6-8 pancakes depending on how big you make them.
  9. Serve with desired toppings 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, Breakfast, Plant-Based, Vegan
-
by egccstaff
Stuffed Delicata Squash
October 19, 2023

Stuffed Delicata Squash

Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe. Ingredients Time: 1 Hour 20 Minutes Serves: 2-4 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Sweet Potato Cauliflower Soup
October 17, 2023

Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
-
by egccstaff
Roasted Acorn Squash Curry
October 14, 2023

Roasted Acorn Squash Curry

Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients.

Ingredients 

Serves: 4  Time: 45-50 minutes

Roasted Acorn Squash Curry

  • 1 large acorn squash, peeled & cubed
  • 1/2 yellow onion, diced 
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1/2 inch fresh ginger, peeled & minced
  • 1 cup vegetable broth
  • 8 oz. tomato sauce 
  • 1 heaping Tbs red curry paste
  • 1/2 tsp black pepper 
  • 2 tsp curry powder
  • 1/4 tsp chili flakes (optional)
  • 1 tsp garam masala
  • 1 can chickpeas, drained & rinsed
  • Rice for serving
  • Optional garnish: minced cilantro, lime juice

Directions

  1. Preheat the oven to 410 Fahrenheit
  2. Prepare your acorn squash, then toss in a bowl with about 1 Tbs of olive oil
  3. Spread the acorn squash evenly out onto a baking tray. Place in the oven and bake for 20-30 minutes or until soft and lightly roasted.
  4. Meanwhile, prepare your other vegetables. 
  5. Then, heat a skillet on medium-high heat. Once hot, add enough oil to evenly coat the pan.
  6. Sauté the onion. Cook for 5-7 minutes.
  7. Then, add the garlic and ginger. Cook for 2 minutes.
  8. Add the carrots and cook for another 5 minutes before adding the tomato sauce, curry paste, and seasonings. 
  9. Next, add the chickpeas and vegetable broth, and reduce heat to low. Simmer for 10-12 minutes.
  10. Add in the cooked squash and simmer for another 5 minutes.

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
Sweet Potato & Red Cabbage Soup
October 12, 2023

Sweet Potato & Red Cabbage Soup

Sweet Potato & Red Cabbage Soup is a delicious and rich combination that is a well-balanced dish with nutrition and protein. Perfect for the cold winter months. Ingredients Serves: 4. Time: 45 minutes Sweet Potato & Red Cabbage Soup Sweet Potato Soup Red Cabbage Soup …

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