Tag: cooking

Sausage Breakfast Hash

Sausage Breakfast Hash

Sausage Breakfast Hash makes for a delicious weekend breakfast. Take a little extra time to make yourself a well-rounded meal with this recipe! For our version, we made it 100% vegan by using Beyond Sausage but you can use whatever protein product you’d like! Ingredients 

Braised Red Cabbage

Braised Red Cabbage

Braised Red Cabbage makes for an excellent side dish any time of the year. We paired our cabbage with roasted potatoes, tempeh, and vegetables, but you can add this cabbage to grains and other nutritious vegetables and proteins. Ingredients Braised Red Cabbage 1 red cabbage, 

21 Fall Recipes for 2021

21 Fall Recipes for 2021

Fall is such a perfect time of year to transition your meal planning and grocery shopping to hearty vegetables and rich flavors. Here are our top 21 recipes to try this Fall! Try these recipes anytime during the season, and especially around the holidays.

21 Fall Recipes for 2021

  1. Roasted Stuffed Acorn Squash
  2. Cauliflower Stuffing
  3. Kale White Bean Soup
  4. Vegan Beetroot Risotto by Lazy Cat Kitchen
  5. Vegan Pie Crust
  6. Sweet Potato Soup
  7. Beet and Apple Salad by Cotter Crunch
  8. Mediterranean Sweet Potato and Lentils
  9. Fall Spice Apple Bread
  10. Pumpkin Rigatoni by Pinch of Yum
Stuffed Acorn Squash

11. Coconut Lentil Stew with Kale
12. Roasted Carrot Hummus
13. Sweet Potato Chickpea Bowl
14. Roasted Butternut Squash Salad by Gathering Dreams
15. Slow Cooker Cauliflower Lentil Curry
16. Roasted Stuffed Butternut Squash by Minimalist Baker
17. Naturally Sweetened Pumpkin Bread
18. Vegan Pumpkin Curry
19. Creamy Mushroom Chicken by Salt & Lavender
20. Vegetable Lentil Soup
21. Cinnamon Applesauce Cookies

Mediterranean Sweet Potato Lentils

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Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables 

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry. Ingredients Creamy Coconut Pilaf 1 cup light coconut 

Orange Cashew Tofu

Orange Cashew Tofu

Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if desired.

Ingredients

Orange Cashew Tofu

  • 1 block extra-firm tofu, drained & pressed, cut into cubes
  • 1/3 cup raw cashews
  • 1/2 onion, diced
  • 2 carrots, diced
  • 1/2 cup white mushrooms, sliced
  • 1 small zucchini or squash, thinly sliced
  • 1/2 cup broccoli florets
  • Sesame oil for cooking
  • 1 cup uncooked rice & 2 cups water

Orange Sauce

  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 cup orange juice
  • 1-2 Tbs lite soy sauce
  • 1/2 tsp black pepper
  • 1 Tbs rice vinegar
  • 1 Tbs cornstarch

Directions

  1. Begin by preparing your tofu, allowing it to press for at least 15-20 minutes. Once pressed, drain any excess liquid and cut into cubes.
  2. Prepare your stir fry vegetables and begin cooking your rice in a rice cooker or stovetop pot.
  3. Then, combine your sauce ingredients in a mixing bowl.
  4. In a skillet, heat a dash of sesame oil on high. Once hot, add the tofu and allow it to cook until lightly crisp on each side, about 3-4 minutes, and then turning.
  5. Add the cashews to the tofu.
  6. Then add in the sauce and allow it to darken slightly and bubble.
  7. Stir the sauce into the tofu and cashews well, reducing heat to medium.
  8. Set aside the tofu mix.
  9. In a skillet, heat more sesame oil (if desired), and begin sauteing your vegetables. Begin with the onion, carrot, and squash, cooking for 7-10 minutes stirring frequently.
  10. Add a splash of water or rice vinegar and optionally season your vegetables with a pinch of five-spice or black pepper.
  11. Then add in the broccoli and mushrooms. Cook for another 5 minutes on high heat.
  12. Transfer the tofu mix to the stir-fry and combine well. Add a splash of water if desired to thin out the sauce slightly.
  13. Cook for another 3-5 minutes, then remove from heat, serve and enjoy.

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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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Veggie Frank Chili

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic 

Clementine & Kale Salad

Clementine & Kale Salad

Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing! Ingredients Clementine & Kale Salad 4 cups kale, chopped 1-2 clementines, 

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons.

Ingredients

Serves: 5-6 Time: 45-50 minutes

Coconut Lentil Stew with Kale

  • 16 oz. lite coconut milk*
  • 16 oz. tomato sauce
  • 1 cube (2 oz) vegetable bouillon
  • 1/2 Tbs curry paste
  • 2 cups red lentils
  • 1/2 yellow onion
  • 1-2 garlic cloves, minced
  • 2 cups kale, chopped
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • Additional optional vegetables: bell pepper, mushrooms, squash, carrots

*Light 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. In a large stovetop pot on high heat, add in the onion and garlic. Cook for 3-4 minutes and add in a splash of water to prevent burning. Then add the curry paste.
  2. If sautéing additional vegetables, add in now and cook for 7-10 minutes.
  3. Add in the lentils and stir for 1 minute.
  4. Then, add in the coconut milk, tomato sauce, vegetable bouillon, and seasoning.
  5. Bring the mixture to a boil cooking on medium-medium/high, stirring frequently to prevent the stew from sticking to the bottom.
  6. Once boiling, reduce heat to low and simmer. Cover with a lid.
  7. Cook the stew for another 10 minutes, stirring occasionally. Add about 1/4-1/2 more water if needed if the stew is too thick.
  8. Then, add the kale to the top of the stew. Do not stir it in. Cover with a lid and allow it to wilt for 5 minutes. Then, stir in and remove the stew from heat.
  9. Serve fresh 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.

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy! Ingredients Serves: 3-4