Author: egccstaff

Roasted Tofu Curry
February 3, 2023

Roasted Tofu Curry

Roasted Tofu Curry is a delicious and easy-to-prepare meal that’s perfect any day of the week. Serve this dish over rice or with naan bread. You can also try this roasted tofu method with some of our other curry, stir-fry, and ramen recipes by mixing …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beyond Steak Fajitas
February 2, 2023

Beyond Steak Fajitas

Beyond Steak Fajitas can be served with tortillas as a taco or in a burrito or over rice for a delicious plant-based rice bowl. This recipe is quick and easy to make for a weeknight meal and is rich in protein. Pair with a side …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cholent
January 30, 2023

Vegan Cholent

Vegan Cholent is inspired by the traditional Jewish stew eaten for lunch on the Sabbath. “Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.” [1] While traditionally this dish contained meat, potatoes, and beans and is cooked slowly over a long period of time, this plant-based version uses tempeh and lentils and can be made in about 45 minutes. You may substitute the tempeh for textured vegetable protein or seitan and you may also add lima or butter beans to thicken up the stew.

Ingredients

Time: 45-50 minutes Serves: 6-8

Vegan Cholent

  • 5-6 small red potatoes, sliced
  • 2-3 garlic cloves, minced
  • 1-2 large carrots, diced
  • 1-2 celery stalked, diced
  • 1/2 cup green or French lentils
  • 1 package tempeh, cubed
  • 1 can red kidney beans, drained & rinsed
  • 8 oz. tomato sauce
  • 3 Heaping Tbs tomato paste
  • 10 oz. diced tomatoes
  • 3 1/2 cups vegetable broth
  • 1 Tbs fennel seed
  • 1/2 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Olive oil

Directions

  1. Begin by preparing your vegetables, separating the potatoes and tempeh from the carrot and celery.
  2. In a large stock pot, set heat to medium high. Once hot, add a generous tablespoon of olive oil, just enough to evenly coat the bottom of the pan.
  3. When the oil is hot and begins to steam slightly, add the carrot and celery, cooking together for about 7 minutes.
  4. Then, add the potatoes and tempeh and stir together for another 5 minutes.
  5. Add in the seasoning and lentils, stirring together for 1 minute.
  6. Then add the tomato sauce, tomato paste, and diced tomatoes and finally the vegetable broth, beans, and bay leaves.
  7. Bring the stew to a boil, then reduce heat to low and simmer for 30-45 minutes or until the potatoes have softened.
  8. Taste and adjust seasoning as desired, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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by egccstaff
Ginger Miso Soup
January 28, 2023

Ginger Miso Soup

Ginger Miso Soup is perfect for the winter time. Whether you have a cold or just want a heartwarming, dressed up broth, this soup is perfect to enjoy as a whole bowl with some fresh rice or as an appetizer. What’s also great about this …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Eggplant Peanut Soup
January 25, 2023

Eggplant Peanut Soup

Eggplant Peanut Soup is the epitome of hearty winter soups. This dish is best enjoyed if you roast the eggplant and tomatoes before adding to the soup, but you may also cook them on the stove. Ingredients Serves: 6-8 Time: 1 Hour Eggplant Peanut Soup …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Jamaican Style Cauliflower Chickpea Curry
January 23, 2023

Jamaican Style Cauliflower Chickpea Curry

Jamaican Style Cauliflower Chickpea Curry pairs well with rice and is quick and easy to prepare for dinner and heats up well the next day.

Ingredients

Serves: 2-4 Time: 35 minutes

Jamaican Style Cauliflower Chickpea Curry

  • 1 Tbs olive oil
  • 1/2 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 cup cauliflower florets
  • 1/2 cup green peas (optional)
  • 3 cloves garlic, minced
  • 4-5 white mushrooms, sliced
  • 1 tsp ground ginger
  • 2 Tbs curry powder
  • 1 tsp paprika
  • tsp dried thyme
  • 1 (15 oz) can chickpeas, drained & rinsed
  • 1 (14 oz) can lite coconut milk*
  • 8 oz. tomato sauce or 1 can diced tomatoes
  • 1/4 tsp cayenne pepper (optional)
  • Salt & black pepper to taste

*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. Heat a skillet on medium heat. Once hot, add olive oil and wait until hot.
  3. Begin sautéing the onion, cooking for 5 minutes. Then, add the carrots, garlic, and ginger. Cook together for another 5-7 minutes.
  4. Next, add the cauliflower, mushrooms, and seasonings. Cook for 3-4 minutes.
  5. Add the chickpeas, green peas, tomato sauce, and coconut milk.
  6. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 15-20 minutes.
  7. Taste and adjust seasoning.
  8. Serve over rice 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
Impossible Baked Beans
January 20, 2023

Impossible Baked Beans

Impossible Baked Beans are a plant-based, protein-rich dish that is easy to make! You can try serving this as a sloppy joe-style meal between buns or over toast. Or, you can serve this as a side at a potluck or backyard cookout alongside some coleslaw …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
23 Healthy Recipes for 2023
January 18, 2023

23 Healthy Recipes for 2023

We’ve put together of list of 23 Healthy Recipes to try out for 2023. Start the year off right and achieve your personal health goals by preparing ahead! This list is full of nutritious, delicious, and easy recipes for you to try from our collection …

All Recipes, Cooking Tips
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by egccstaff
Red & White Bean Jambalaya
January 16, 2023

Red & White Bean Jambalaya

Red & White Bean Jambalaya is nutrient dense and absolutely delicious. This hearty dish is a great way to feed a lot of folks. Feel free to dress up this plant-based dish however you like with more protein. Try cooking it with seitan or tempeh for a vegan option, or use andouille sausage and okra for a more traditional approach.

Ingredients

Time: 45-60 minutes Serves: 4-6

Red & White Bean Jambalaya

  • 1 medium yellow onion, diced
  • 1 large bell pepper, diced
  • 2-3 celery stalks, diced
  • 4 garlic cloves, minced
  • Olive oil
  • White vinegar or dry cooking sherry
  • 1 can cannellini or great northern beans, drained & rinsed
  • 1 can light red kidney beans, drained & rinsed
  • 2 cups rice
  • 28 oz. diced tomatoes
  • 3 Tbs tomato paste
  • 4 cups vegetable broth
  • 1-2 bay leaves
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1 tsp dried ground thyme
  • 1/2 tsp marjoram
  • 1/2 tsp dried ground sage
  • Optional toppings: Chopped scallions, hot sauce

Directions

  1. In a large stock pot, set heat to medium-high and add enough oil to coat the bottom of the pot.
  2. Once the oil is hot, sauté the onion, garlic, bell pepper, and celery for about 12-14 minutes, stirring frequently.
  3. Then, add the tomato paste and stir together for 4 minutes.
  4. Next, add the rice and seasoning and stir together for another 2-3 minutes.
  5. Transfer the beans and tomatoes to the pot along with the seasoning and stir together for another minute before adding the vegetable broth and bay leaves.
  6. Bring the pot to a boil, then reduce heat to low and simmer for about 20-30 minutes, stirring occasionally to prevent the rice from sticking and clumping to the bottom of the pot.
  7. Taste and adjust the seasoning once the rice is cooked and the liquid is absorbed.
  8. Remove the bay leaves.
  9. 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, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Vegan Chili Verde
January 11, 2023

Vegan Chili Verde

Vegan Chili Verde, another peak into the Veganomicon gets us this delicious dish that is perfect for feeding a large group. All it takes is a little prep and patience. Although this dish calls for jalapeños, it is well balanced with the remaining ingredients to …

All Recipes
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by egccstaff