Tag: Dinner

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.

Nutrition Information

Nutrition Disclaimer

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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 

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 

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 Time: 45 minutes

One-Pot Vegan Spaghetti

  • 6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
  • 12 oz. tomato sauce
  • 1 can diced tomatoes, drained & rinsed
  • 1 1/4 cup lite coconut milk
  • 1/2 yellow onion, diced
  • 1/2 package of tempeh, cubed or sliced*
  • 1 small bell pepper, diced
  • 1/2 squash or zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • Salt to taste
  • 1 Tbs olive oil
  • Optional toppings: vegan parmesan, fresh basil leaves

*If you are allergic to soy, you can substitute the tempeh or white beans or beyond meat’s ground beef.

Directions

  1. Begin by preparing your vegetables.
  2. Once ready, heat the olive oil in a large, deep skillet on high heat.
  3. Once hot, begin sautéing your garlic and onion until fragrant and the onion translucent, about 4-5 minutes.
  4. Then, add the tempeh, bell pepper, and squash and cook for 7-10 minutes, stirring occasionally.
  5. After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
  6. Once boiling, add in the spaghetti. Stir in until it begins to soften.
  7. Then add the mushrooms.
  8. Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
  9. Serve fresh 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.

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Strawberry Spinach Salad

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: 

Quinoa & Capers Bowl

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce. Ingredients Quinoa & Capers Bowl 1 

Coconut Carrot Curry

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion blender, food processor, or blender.

Ingredients

Coconut Carrot Curry

  • 1 can lite coconut milk
  • 3-4 carrots, tops removed and cut in long quarters
  • 1 Tbs curry powder
  • 1/2 Tbs cumin
  • 1 tsp ground ginger
  • Salt & black pepper to taste
  • Olive oil
  • 1 can garbanzo beans, drained & rinsed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 yellow squash, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup red cabbage, chopped
  • 1 Tbs red curry paste

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Prepare your carrots and transfer them to a baking sheet.
  3. Lightly drizzle the carrots with a splash of olive oil and rub it into the carrots.
  4. Place carrots in the oven and bake for 25-30 minutes or until they begin to crisp and soften.
  5. Meanwhile, prepare your remaining vegetables.
  6. In a skillet, heat 1 Tbs olive oil on high heat. Begin sautéing the onions and garlic.
  7. Cook for 2-3 minutes or until onions are translucent and garlic is fragrant.
  8. Add the curry paste to the vegetables.
  9. Then, add the bell pepper, squash, and cabbage. Stir together for 7 minutes.
  10. Set the heat to low and add the garbanzo beans and mushrooms.
  11. Cover the skillet and keep on very low.
  12. By this point, your carrots should be ready.
  13. If you are using an immersion blender, transfer the carrots to a medium stovetop pot and about 1/4 cup of coconut milk. Gradually blend the coconut milk, remaining seasonings, and carrots together until thick and smooth
  14. If you are using a food processor or blender, simply add the carrots, coconut milk, and remaining seasonings to the appliance and blend together until smooth.
  15. When your coconut carrot curry sauce is done, transfer it to the cooked vegetables and allow it to simmer together for another 10-15 minutes or until vegetables are fully cooked.
  16. Serve with cauliflower rice, rice, or lentils with naan bread 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.

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh