Tag: Dinner

Tofu & Asparagus Pasta
April 4, 2024

Tofu & Asparagus Pasta

Tofu & Asparagus Pasta with roasted asparagus, flaky, lemony tofu, and a creamy but light pasta that is totally plant-based is a delicious and rich meal. This low-fat and high-protein recipe is easy to make substitutions for. You could substitute the asparagus for broccoli, use …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Kielbasa & Cabbage Stew
April 1, 2024

Vegan Kielbasa & Cabbage Stew

Vegan Kielbasa & Cabbage Stew with a plant-based sausage. This rich, hearty dish is easy to prepare and is rich in flavor. You can, of course, substitute for a meat kielbasa if desired. We recommend trying the Tofurky brand kielbasa or the Impossible Plant-Based Sausage …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken.

Ingredients

Serves: 4-6 Time: 45 minutes

Cauliflower & Seitan Curry

    • 2 cups chopped seitan
    • 1/2 yellow onion, diced
    • 2 medium carrots, diced
    • 1 cup cauliflower, chopped
    • 1 (14 oz) can lite coconut milk*
    • 2 Tbs tomato paste
    • 8 oz. cherry tomatoes
    • 1 can chickpeas, drained & rinsed
    • 2 tsp turmeric powder
    • 1 tsp garam masala
    • 1/4 tsp red chili flakes (optional)
    • 1 tsp ground ginger
    • 1/2 tsp garlic powder
    • Salt and black pepper to taste
    • 1-2 Tbs olive oil
    • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

    *Lite 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. Begin by preparing your vegetables
    2. In a medium pot, set heat to medium-high. Once hot, add the olive oil.
    3. Begin searing the seitan, cooking for 5 minutes on each side until lightly crisp. Remove from the pot once cooked, deglaze with a dash of white vinegar.
    4. Next, add another splash of olive oil and the onion in the same pot and cook for 3-5 minutes before adding the carrots.
    5. Next, add the cauliflower and cook it for 5 more minutes.
    6. Add the seasonings and tomato paste. Cook for 3 more minutes.
    7. Next, add the tomatoes and chickpeas. Continue stirring together until all the vegetables are lightly tender.
    8. Add coconut milk and cooked seitan.
    9. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
    10. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh. Ingredients Roasted Beets & Polenta …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mediterranean Protein Platter
March 18, 2024

Mediterranean Protein Platter

Mediterranean Protein Platter with falafel, beefy seitan, sautéed vegetables, and cucumber salad served with brown rice and tahini sauce. This Mediterranean platter is delicious and packs a powerful protein punch. If you’re making the falafel, you’ll want to prepare the mix one day in advance, …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Spanish-style Seitan Chick’n & Rice
March 15, 2024

Spanish-style Seitan Chick’n & Rice

Spanish-style Seitan Chick’n & Rice is a rich, savory and nutrient-dense dish that is easy to prepare. This recipe calls for a large cast iron skillet with a fitted lid. You could achieve the same result using a large skillet with a lid and simmering on the stovetop, but the flavor is much more rich from baking.

Ingredients

Serves: 6-8 Time: 1 hour

Spanish-style Seitan Chick’n & Rice

  • 1 lb seitan chick’n
  • Olive oil
  • 1 tsp cumin
  • 1/4 tsp red cayenne pepper
  • 2 tsp paprika + extra
  • 1 tsp smoked paprika
  • 1 small yellow onion, finely diced
  • 4-5 garlic cloves, peeled & minced
  • 1 small red bell pepper, finely diced
  • 1/2 cup white vinegar
  • 10 oz. cherry tomatoes, halved
  • 3 tbs lemon juice
  • 2 Tbs tomato paste
  • 3 cups vegetable broth
  • 1 1/2 cup uncooked jasmine rice
  • 3 bay leaves
  • For topping: Chopped parsley, capers

Directions

  1. Prepare your vegetables and set aside.
  2. Take your prepared seitan and sear it in a heated 12-inch cast iron skillet with olive oil. Season lightly with salt and a dash of garam masala. Cook for 7-10 minutes. Remove from the pan and set aside.
  3. Deglaze the pan with a bit of vinegar, then on medium heat, begin sautéeing the onions in the same pan. Cook for 5-7 minutes. Add the garlic and cook for 2 minutes.
  4. Next, add the bell pepper and sauté for another 5 minutes before adding the tomato paste and seasonings. Stir together for a minute and add the cherry tomatoes and bay leaves.
  5. Finally, add in the rice and stir for a minute before topping with the vegetable broth and lemon juice. Remove from heat, top the skillet with the seitan chicken, enough to cover the rice and broth, leaving room around the edges of the skillet for steam to escape.
  6. Cover the skillet with a lid, place the skillet in the oven and bake for 30 minutes.
  7. After 30 minutes, remove the lid (carefully), and allow it to cook for another 10-15 minutes for an added crispness on top.
  8. Remove from the oven once cooked, allow to cool before serving. Top with optional toppings 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, and Facebook

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan Tikka Masala
March 13, 2024

Seitan Tikka Masala

Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
24 Spring Recipes for 2024
March 11, 2024

24 Spring Recipes for 2024

Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …

All Recipes, Appetizer, Baking, Beverage, Cooking Tips, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys.

The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or at room temperature water for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.

Ingredients

Urad Dal

  • 1 cup urad dal
  • 1/2 yellow onion, chopped
  • 1 small bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 cup broccoli florets
  • 3 garlic cloves, peeled
  • 1 large parsnip, chopped
  • 2 Tbs tomato paste
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 Tbs curry powder
  • 1 tsp ground ginger
  • Salt
  • 1 Tbs apple cider vinegar

Directions

  1. Prepare the dal.
  2. When you’re ready to cook, preheat the oven to 400ºF and prepare your vegetables.
  3. Toss the onion, bell pepper, broccoli, parsnip, garlic, and carrot in a bowl with the olive oil, half of the tomato paste, and spices.
  4. Spread the vegetables onto a baking sheet and place them in the oven. Roast for 20-25 minutes or until lightly roasted.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot, add the 1/2 Tbs of olive oil and the urad dal. Stir to for 2-3 minutes.
  7. Next, add the coconut milk, remainder of the tomato paste, 1 Tbs curry powder, 1/2 tsp ginger, 1 tsp garlic powder, and a pinch of black pepper and salt.
  8. Stir the urad dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked urad dal.
  10. Serve over rice 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Jackfruit Stew & Mashed Potatoes
February 29, 2024

Beefy Jackfruit Stew & Mashed Potatoes

Beefy Jackfruit Stew & Mashed Potatoes make for a delicious and hearty plant-based meal. This dish is rich in protein. Jackfruit is a versatile fruit that is often used in plant-based cooking. Jackfruit offers fiber, protein, vitamin C, B vitamins, and potassium. Ingredients Serves: 4-6 …

All Recipes, Gluten Free, Plant-Based, Vegan
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by egccstaff