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 …
White Bean & Barley Soup is a delicious and hearty recipe. This soup is easy to make and is rich in nutrients, fiber, and protein. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will …
Eggplant & Sausage Stew with bell pepper, tomato, onion, and garlic. Adapted from the Veganomicon, this hearty stew is rich in flavor and protein! You can use a meat-based or plant-baed sausage, or you can substitute the sausage for a hearty bean like chickpeas or fava beans. This recipe requires a lot of steps and patience, but the longer you let this stew simmer, the better it tastes as those flavors marinate.
Ingredients
Serves: 6 Time: 70-80 minutes
Eggplant & Sausage Stew
2 large eggplants
2 red bell peppers
1 whole garlic bulb
1 yellow onion, diced
2 garlic cloves, minced
28 oz. whole canned tomatoes
White wine or white vinegar or deglazing
2 bay leaves
1/2 tsp black pepper
1 tsp marjoram
1/2 tsp paprika
1 tsp salt
1 tsp dried thyme
1/2 tsp coriander or dried basil
2-4 sausages, chopped
Olive oil
Directions
Preheat the oven to 450ºF.
Prepare your eggplant by quarter cutting it across the length, then slice across into 3/4 inch slices.
Line two baking sheets with parchment paper and evenly arrange the eggplant onto the pans. Brush or lightly drizzle olive oil on the tops of the eggplant.
Cut the bell peppers in half, removing the seeds and stems. Lay the cut side down on the baking sheets with the eggplant, brushing the outside with oil.
Then, remove the papery skin of the garlic bulb and place that on one of the baking pans. Place the pans in the oven and begin roasting for 25 minutes.
After that time has passed, remove the pans from the oven and place the bell peppers in a plastic bag or saran wrap. Leave at room temperature to steam. This will make the skin easier to remove later.
Then, flip the eggplant and lightly drizzle and brush the other sides. Place the trays back in the oven and roast for another 15 minutes. After this bake, remove the pans and set the garlic aside to cool.
Next, in a soup pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot and sauté the onion for 10-12 minutes. After the onion has lightly carmelized, add the garlic and cook for two minutes.
Then, add a splash of white wine or vinegar, herbs, and tomatoes. Tear at the tomatoes by hand or with a wooden spoon before adding to the pot. Cook together for 5 minutes.
Next, add the eggplant and lightly crush with a spoon. Remove the skin from the bell pepper and chop into a small dice. Place in the soup pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook your sausage or plant-based sausage according to its packaging. Chop it in advance.
Once cooked, add the sausage to the soup pot and simmer for another 10-20 minutes (or as long as you can wait) along with the garlic bulb roasted and removed from its skin.
Serve the stew with a dash of parmesan or a dash of dried basil and enjoy!
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Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use. Ingredients Yield: 12-20 cookies Time: 25 minutes Almond Crescent Cookies Directions Nutrition Information …
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!
Next, prepare the stir-fry sauce by combining the stir-fry sauce ingredients in a small bowl or measuring cup and whisking together.
Then, preheat a skillet on medium heat and begin boiling water for the udon.
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.
Once hot, lightly coat the skillet with sesame oil.
Sauté the onion for 4-5 minutes or until translucent.
Then, add the tempeh, carrot, and bell pepper. Sauté for another 5 minutes before adding the garlic.
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.
Create a well in the center of the skillet, pushing the vegetables to the end.
Then, pour in the stir fry sauce and allow it to sit until it darkens, bubbles, and thickens.
Stir the vegetables into the sauce until well incorporated.
Finally, add the udon noodles back into the dish, stirring for another 2-3 minutes.
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!
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 …
Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …
Crumb Top Pumpkin Muffins that are fully plant-based and easy to make. This simple recipe yields 12 delicious, fluffy muffins with cranberry and nut crumb topping.
Ingredients
Yield: 12 muffins Time: 35 minutes
Crumb Top Pumpkin Muffins
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice
1/8 tsp salt
1 heaping cup canned pumpkin
3/4 cup non-dairy milk
1/3 cup melted non-dairy butter
1/2 cup sugar
2 tsp vanilla extract
Crumb Topping
1/2 cup flour
1/2 cup oats
1 tsp pumpkin spice
2 Tbs brown sugar
3 Tbs non-dairy butter
1/4 cup mix sliced almonds or walnuts and dried cranberries
Directions
Begin by preheating the oven to 350ºF and preparing a 12-muffin tin.
Then, in a large mixing bowl, whisk together the canned pumpkin, melted butter, sugar, vanilla, and non-dairy milk.
Next, add in the baking powder, baking soda, salt, and pumpkin spice.
Lastly, mix in the the flour gradually until the batter is formed.
Divide the batter out into the muffin tin evenly.
Then, combine the crumb top ingredients in the mixing bowl. Mix together with clean hands.
Top the muffins with the crumb top, then place the muffins in the oven and bake for 25-28 minutes or until they come out clean when poked with a toothpick.
Allow the muffins to cool completely before removing them from the tin and any liners if used.
Store at room temperature in a sealed container for up to 3 days, or store in the refrigerator for 5 days.
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!
Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering! Ingredients Serves: 4 Time: 45-50 minutes Hasselback Sweet Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …