Search Results: chili

Seitan Tikka Masala
March 13, 2024

Seitan Tikka Masala

Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Meaty TVP Tex-Mex
February 22, 2024

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Tomatillo & Poblano Soup
January 10, 2024

Tomatillo & Poblano Soup

Tomatillo & Poblano Soup with crispy tortilla strips is a rich and delicious recipe that warms the heart. These simple ingredients bring out a ton of flavor. This soup can be mild or spicy depending on taste. You can add shredded chicken for additional protein or top with shredded cheese if desired.

Ingredients

Serves: 4-6 Time: 45 minutes

Tomatillo & Poblano Soup

  • 4-5 tomatillos, peeled, rinsed & chopped
  • 1-2 small-medium poblano peppers, seeded & diced
  • 1/2 large yellow onion, diced
  • 1 small bell pepper, diced
  • 3-4 garlic cloves, minced
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed
  • 2 tsp ground cumin
  • 1 tsp black pepper, or to taste
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper (optional)
  • 4-6 cups vegetable broth
  • Olive oil or vegetable oil
  • Minced cilantro, lime juice (optional toppings)

Tortilla Strips

  • 4-6 corn tortillas cut into thin strips
  • Olive oil

Directions

  1. Begin by preparing your tomatillos and poblanos, set aside.
  2. Then, prepare your onion, garlic, and bell pepper.
  3. In a soup pot, set heat to medium-high. Once hot, evenly coat the pot with olive oil or vegetable oil and sauté the tomatillos for 7 minutes, press on them with a wooden spoon to release the juices.
  4. Next, sauté the poblano and cook for another 5-7 minutes.
  5. Then, add the onion, bell pepper, and garlic. Stir together for another 5-7 minutes.
  6. After the vegetables are tender and onions are translucent, add in the beans, corn, seasonings, and vegetable broth (to desired broth level).
  7. Bring the soup to a boil, then reduce heat to low and simmer for 20-30 minutes.
  8. If you are making homemade tortilla strips, preheat the oven to 375ºF and prepare your tortillas.
  9. Lightly drizzle the tortillas in olive oil and spread out evenly onto a baking sheet.
  10. Place the tortilla strips in the oven and bake for 10-12 minutes or until crispy.
  11. Taste and adjust seasoning of the soup as desired.
  12. Serve the soup and top with tortilla strips and other 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.

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Steamed Tofu & Ginger Rice
January 4, 2024

Steamed Tofu & Ginger Rice

Steamed Tofu & Ginger Rice with sautéed vegetables and a soy garlic sauce. This recipe is extra comforting in the cold winter months! Ingredients Serves: 3-4 Time: 45-50 mintues Steamed Tofu & Ginger Rice Soy Garlic Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tahini & Tofu Ramen
December 13, 2023

Tahini & Tofu Ramen

Tahini & Tofu Ramen with roasted vegetables. This broth-less noodle dish is rich in flavor, protein, and nutrients! Try mixing and matching with other vegetables and proteins. Ingredients Serves: 2-3 Time: 1 hour Tahini & Tofu Ramen Roasted Vegetables Roasted Tofu Tahini Sauce Directions Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Ginger Tempeh & Udon Stir-Fry
December 8, 2023

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking!

Ingredients

Serves: 4 Time: 45-50 minutes

Ginger Tempeh & Udon Stir-Fry

  • 1 block tempeh, cubed or sliced
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 3 garlic cloves, minced
  • 8-10 oz. udon noodles
  • Optional toppings: Minced cilantro, chopped scallions, chopped peanuts, sriracha

Stir Fry Sauce

  • 1 heaping Tbs corn starch
  • 3 Tbs soy sauce
  • 1 tsp ground ginger or fresh ginger
  • 1/2 tsp black pepper
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup orange juice
  • 1/2 cup water
  • Sesame oil
  • Rice vinegar

Directions

  1. First, prepare your vegetables.
  2. Next, prepare the stir-fry sauce by combining the stir-fry sauce ingredients in a small bowl or measuring cup and whisking together.
  3. Then, preheat a skillet on medium heat and begin boiling water for the udon.
  4. When the water for your udon boils, add the noodles and cook for 7-8 minutes. Then, quickly drain the noodles and rinse them in the colander with cold water. Set aside.
  5. Once hot, lightly coat the skillet with sesame oil.
  6. Sauté the onion for 4-5 minutes or until translucent.
  7. Then, add the tempeh, carrot, and bell pepper. Sauté for another 5 minutes before adding the garlic.
  8. Stir in the garlic for 2 minutes, then add the mushrooms and continue to stir for 5-7 minutes. Add a splash of rice vinegar.
  9. Create a well in the center of the skillet, pushing the vegetables to the end.
  10. Then, pour in the stir fry sauce and allow it to sit until it darkens, bubbles, and thickens.
  11. Stir the vegetables into the sauce until well incorporated.
  12. Finally, add the udon noodles back into the dish, stirring for another 2-3 minutes.
  13. Serve hot 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, Plant-Based, Vegan
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by egccstaff
Vegan Chick’n Tortilla Soup
December 4, 2023

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for …

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

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