Tag: cooking

Rutabaga & Spinach Curry
April 15, 2022

Rutabaga & Spinach Curry

Rutabaga & Spinach Curry is a delicious and easy dish to make that’s perfect for dinner and you can enjoy for lunch the next day. Rutabagas are rich in potassium and vitamin C, and spinach contains vitamin K, fiber, phosphorus, and thiamine. Serve over rice …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Turkish Lentil & Eggplant Stew
April 13, 2022

Turkish Lentil & Eggplant Stew

Turkish Lentil & Eggplant Stew makes for a hearty and warming dish that is packed with flavor, protein, and plant-based nutrients. You can serve this stew with a side of toasted bread or top with feta cheese or a slice of soft vegan cheese. This …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Quesadillas
April 11, 2022

Vegan Quesadillas

Vegan Quesadillas are the perfect power lunch, appetizer, or entree if you’re low on time but need a bite to eat. These are super easy to prepare and are a great dairy-free option for those who are allergic to dairy.

Ingredients

Serves: 4-6 Time: 20-30 minutes

Vegan Quesadillas

  • 1 cup vegan cheddar cheese
  • 1 can black beans, drained & rinsed
  • 1/2 yellow onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/2 small zucchini, thinly julienned
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt & black pepper to taste
  • Olive oil
  • 3-6 Flour tortillas

Directions

  1. Prepare your vegetables and drain the beans.
  2. In a skillet, on high heat pour a dab of olive oil.
  3. Once hot, begin sauteing your onion, bell pepper, and zucchini. Stir for about 5 minutes.
  4. Then, add in the black beans, chili powder, garlic powder, and a pinch of salt and black pepper.
  5. Cook for about another 5 minutes or until vegetables are softened.
  6. Remove vegetables from heat.
  7. Then, in a small skillet set heat to medium high and lightly grease with a bit of olive oil.
  8. Place a tortilla on the skillet and sprinkle some cheese on one side, then add a thin layer or the beans and vegetables. Top with a small layer of cilantro and cheese.
  9. Fold the tortilla over and cook for about 2-3 minutes or until the bottom is lightly crisp and starting to brown.
  10. Flip and cook the other side until crisp and lightly browned.
  11. Repeat the previous three steps to your heart’s content. Or until you run out of veggies.
  12. Cut the quesadillas in half, serve & enjoy.
  13. You can freeze leftovers for up to 2-3 weeks and reheat in the microwave or stove later.

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, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Lentil Sloppy Joes
April 8, 2022

Lentil Sloppy Joes

Lentil Sloppy Joes are a protein-packed meat alternative to the classic sloppy joes that are filling, delicious, and purely plant-based without skipping on flavor. Ingredients Serves: 4 Time: 45-50 minutes Lentil Sloppy Joes 1 cup red or green lentils, rinsed 2 cups water (or 1 …

All Recipes, Entree, Vegan
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by egccstaff
Garden Quinoa Salad
April 6, 2022

Garden Quinoa Salad

Garden Quinoa Salad is a great way to prep your lunch or for bringing a healthy side to a potluck. Enjoy this salad as an appetizer or a main dish and serve it with your dressing of choice. Feel free to mix and match with …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Vegetable Udon Noodle Soup
April 4, 2022

Vegetable Udon Noodle Soup

Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re vegetarian, you can top this dish with a soft-boiled egg for added flavor and protein. For meat-eaters, you can also add cooked shrimp, beef, or chicken to this dish.

Ingredients

Vegetable Udon Noodle Soup

Vegetable sauté

  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 small yellow squash, sliced
  • 1/4 cup green peas
  • 2 garlic cloves, minced
  • 1 Tbs rice vinegar
  • 1/2 inch ginger, peeled & minced
  • 1 Tbs sesame oil
  • 1 Tbs black bean & garlic sauce (or substitute soy sauce)
  • Optional toppings: sesame seeds, chopped scallions, sriracha, minced cilantro, lime juice

Noodles & Broth

  • 4 oz. udon noodles (prepared according to packaging)
  • 4 cups vegetable broth
  • 1/2 Tbs soy sauce
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • Optional: 1 tsp chinese five spice & 1/4 tsp thai chili flakes

Directions

  1. Look at the packaging for your udon, if the noodles are dry, cook according to the package, drain & set aside. If you acquired pre-cooked udon noodles, you can save those for the last three minutes or cooking.
  2. In a medium stove top pot, prepare your vegetable broth and add in the seasonings from those ingredients. Set heat to medium-high and bring to a low boil.
  3. Meanwhile, prepare your vegetables for the sauté. Once prepared, add to a skillet and cook on high heat in sesame oil.
  4. The vegetables should only take 7-12 minutes to become tender. Season with the black bean and garlic sauce or soy sauce, rice vinegar, and seasonings.
  5. Once your broth has reached a boil, add in your pre-cooked udon to the stock and simmer for 3-5 minutes.
  6. Remove from heat and divde the udon and broth evenly between two bowls.
  7. Evenly divide the cooked vegetables between the bowls.
  8. Top with optional toppings, serve & 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, Vegan
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by egccstaff
Chana Dal
April 1, 2022

Chana Dal

Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Beyond Meatloaf
March 28, 2022

Beyond Meatloaf

A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve …

All Recipes, Entree, Vegan
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by egccstaff
Slow Cooker Beans & Greens
March 23, 2022

Slow Cooker Beans & Greens

Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow cooker to high and cooked for about 3 hours, but you can modify it for a slower, longer cook.

Ingredients

Serves: 4 Time: 3-6 hours

Slow Cooker Beans & Greens

  • 1 cup rice
  • 2 cups vegetable stock
  • 1 can red kidney beans, drained & rinsed
  • 1-2 carrots, diced
  • 1/2 yellow onion, diced
  • 1/2 cup white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1-2 cups kale, chopped
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • Simple roux (2 Tbs butter or vegan butter & 2 Tbs flour)

Directions

  1. Begin by preparing your carrots, onion, and garlic.
  2. In a small skillet, saute the carrots, onion and garlic on high heat for 5-7 minutes or until the onions are translucent and vegetables are slightly tender.
  3. Transfer the vegetables to the slow cooker and add in the seasonings, bay leaves, beans, and vegetable broth. If you plan to step away from your slow cooker for the remainder of the cook, go ahead and add in the rice and mushrooms now (otherwise you can add them in during the last hour of cooking).
  4. Set heat to high and cook for 3 hours, or set to low and cook for 5-6 hours. Cook until the rice is fully cooked and vegetables are soft.
  5. Add in the kale toward the last 30 minutes of cooking and prepare your roux on the stovetop in a small skillet.
  6. For the roux, melt the butter or fat over medium-low heat. Then sprinkle in the flour. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you’ll have a light roux that is slightly puffy. Add the roux to the slow cooker.
  7. Stir together well and once your food is thoroughly cooked, serve with a splash of hot sauce and chopped scallions if desired 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, Vegan
-
by egccstaff
Roasted Roots & Protein Bowl
March 21, 2022

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff