Tag: Dinner

Seitan Jambalaya

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You 

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients. Ingredients Roasted Beet Protein Bowl Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty 

Meat-Free Surf and Turf

Meat-Free Surf and Turf

Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other dairy or dairy-alternative option.

Ingredients

Serves: 6-8

Meat-Free Surf and Turf

  • 1/2 lb. seitan
  • 170 g. blue oyster mushrooms, cut into 1/4 inch strips
  • 170 g. pioppino mushrooms, thinly sliced
  • 3 celery stalks, small dice
  • 1 medium yellow onion, small dice
  • 2 medium carrots, peeled and cut into 1/4″ halves
  • 2-3 medium yukon golden potatoes, cut into 3/4″ chunks
  • Olive oil for cooking
  • 2 Tbs tomato paste
  • 1 tsp old bay seasoning
  • 3 cups water mixed with 1-2 Tbs mushroom bouillon or umami powder
  • 2 Tbs lemon juice
  • 1/2 tsp black pepper
  • Salt to taste
  • 2 cups water
  • 1 1/4 cup whole, unroasted cashews

Garnish

  • Red cabbage, thinly sliced
  • Roasted radishes (cut radishes in half and roast in a light amount of oil with a dash of salt and pepper at 425º for 18 minutes)
  • Minced cilantro
  • Lemon juice
  • Croutons or crispy baguette slices (optional)

Chimichurri

  • 6 garlic cloves, peeled
  • 1 1/2 cup loosely packed parsley leaves
  • 1 1/2 cup loosely packed cilantro leaves & tender stems
  • 1/3 cup red wine vinegar or cheap red wine
  • 3/4 tsp red pepper flakes
  • 1/3 cup vegetable broth
  • 3/4 tsp sale
  • 1 1/2 tsp dried oregano
  • 1/3 cup olive oil

Directions

  1. Make the chimichurri by blending all the ingredients together in a blender until smooth.
  2. Prepare your seitan by cutting into 1/2 inch thick strips (if you’ve made your own seitan loaves).
  3. Marinate your seitan strips in the chimichurri on a small baking sheet, fully covering the strips. Marinate for at least 1 hour.
  4. Prepare your vegetables. To prepare the mushrooms, remove the large and thick parts of the stems. Most oyster mushroom stems can be cooked and eaten, but they’re often tough and undesirable.
  5. In a blender, blend the cashews with 2 cups of water for 1 minute or until smooth. Set aside.
  6. Set a 4-quart pot to medium heat. Once hot, add 2 Tbs olive oil and begin sautéeing the onion and carrot with a pinch of salt for about 10 minutes or until the carrots are tender.
  7. Then, add in mushrooms and celery. Cook for 3 minutes.
  8. Add in the remaining seasonings, tomato paste, water/mushroom bouillon mix, and the potatoes. Cover the pot with a lid and bring to a boil.
  9. Once boiling, reduce heat to low and simmer for 10-12 minutes.
  10. Meanwhile, remove the seitan from the marinade and sear in a cast-iron skillet on medium-high heat in a light amount of oil for 4-6 minutes on each side. Save the chimichurri marinade for serving.
  11. After the seitan is cooked, set aside on a plate with a paper towel to remove excess oil.
  12. Then, gradually mix the cashew blend and lemon juice into the pot, stir together, and allow it to simmer for 7-10 more minutes. Taste and adjust seasoning as desired.
  13. Ladle a couple of spoonfuls into a bowl, top with 3-4 seitan strips, add your garnishes, and a spoonful of the chimichurri over the seitan.
  14. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew with onion, carrots, tomatoes, and coconut cream. This sweet & spicy dish is hearty and delicious and can be served with basmati rice or couscous. You can also replace the seitan with beef and substitute the coconut cream for dairy-based 

Seitan & Cabbage Salad

Seitan & Cabbage Salad

Seitan & Cabbage Salad with carrots, radishes, and a spicy miso lime dressing is a delicious dish to enjoy on a hot summer day. You can easily modify this into a poke bowl with rice and edamame for extra fuel for your day. Ingredients Serves: 

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein.

Ingredients

Serves: 2-3 Time: 30 minutes to 2 hours

Spicy Tempeh Mushroom Tacos

  • 3 Tbs soy sauce
  • 1 Tbs sriracha
  • 1 Tbs sesame oil & canola oil (plus extra canola)
  • 1/2 tsp five spice
  • 1 Tbs smoked paprika
  • 1/4 tsp liquid smoke
  • 1 Tbs brown sugar
  • 1 package tempeh, small diced
  • 6-8 ounces white or cremini mushrooms, thinly sliced
  • Cilantro, avocado, or pickled onion for garnish
  • Corn or flour taco tortillas
  • Shredded cheese (optional)

Directions

  1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
  2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
  3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
  4. Then, slice the mushrooms. Set a large skillet to medium heat.
  5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
  6. Then, add the tempeh, saving some of the marinade.
  7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
  8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
  9. Assemble the tacos once everything is cooked, add optional toppings if desired, serve, 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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24 Summer Recipes for 2024

24 Summer Recipes for 2024

Here are 24 recipes for trying out in Summer 2024! These delicious recipes are from our selection and some of our favorite food blogs. 24 Summer Recipes for 2024 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing 

Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n served over rice and topped with cilantro is a quick and easy plant-based take on doro wot. Ingredients Ethiopian-Style Seitan Chick’n Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! 

Golden Bowl

Golden Bowl

Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor!

Ingredients

Serves: 4-6 Time: 45-60 minutes

Golden Bowl

  • 1 block extra firm tofu
  • Vegetable oil
  • Soy Sauce
  • Nutritional yeast
  • 1 large sweet potato, small dice
  • 1/2 yellow onion, small dice
  • 1 large carrot, small dice
  • 1 medium bell pepper, small dice
  • 4 garlic cloves, peeled and chopped
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 4-5 kale leaves, stems removed and chopped
  • 1 cup red quinoa, rinsed
  • 2 cups vegetable broth

Peanut Sauce

  • 3/4 cup peanut butter
  • 1/4 tsp red cayenne pepper
  • 1/2 cup orange juice
  • 1/4 cup apple cider vinegar
  • 2 Tbs soy sauce
  • 2 Tbs molasses

Directions

  1. Begin by removing the tofu from the packaging and wrapping it in paper towels to dry out the excess liquid.
  2. Then, preheat the oven to 400ºF and prepare the vegetables except for the kale. Combine the vegetables in a mixing bowl, toss lightly in oil, and mix in the black pepper, cumin, salt, and garlic powder.
  3. Spread the vegetables out onto a baking sheet. Place in the oven and roast for about 30 minutes.
  4. Add the quinoa and vegetable broth to a medium pot on the stove. Set heat to high. Once boiling, reduce heat to low and cover with a lid. Cook for about 25-30 minutes, stirring occasionally.
  5. Then, in a small pot, whisk together the orange juice and peanut butter. Set heat to medium-low, adding in the remaining sauce ingredients. Whisk together occasionally. Bring to a gentle boil, for 1-2 minutes. Remove from heat and set aside.
  6. While everything else is cooking, prepare the tofu by unwrapping it and dicing it into small cubes.
  7. In a skillet, set heat to medium-high. Once hot, add enough oil to coat the skillet lightly.
  8. Add the tofu and cook for about 5-7 minutes, until each side is lightly golden. Add a generous splash of soy sauce and cook for another minute or two.
  9. Remove the tofu from the skillet, clean the pan completely, then repeat the previous step, but this time you’ll also add just enough nutritional yeast to lightly coat the tofu.
  10. After the vegetables have roasted, mix in a bowl with the peanut sauce.
  11. After everything is cooked, prepare a bowl with tofu, quinoa, vegetable and kale. Garnish with green onions if desired.
  12. Serve 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, and Facebook

Beefy Parm Pasta

Beefy Parm Pasta

Beefy Parm Pasta that is fully plant-based! This protein-rich meal is quick, easy to make, and is absolutely delicious! You can also substitute for meat and dairy if desired. You may also use store-bought vegan parmesan or try homemade vegan parmesan. For a gluten-free option,