Tag: Dinner

Chana Dal Spinach Curry
December 19, 2022

Chana Dal Spinach Curry

Chana Dal Spinach Curry over rice makes for a delicious, hearty, and lightly spicy dish that can be fairly easy to make with some preparation ahead of time. Chana Dal is a Northern Indian dish made with split chickpeas. This dish can be made using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder.

Ingredients

Serves: 4 Time: 30 minutes

Creamy Gnocchi Soup

  • 1 package of pre-made gnocchi
  • 1/2 yellow onion, diced
  • 1/3 cup carrot, finely diced
  • 1/2 cup peas
  • 2-3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 2 cups plain, unsweetened oat milk (or other non-dairy substitute)
  • 1 Tbs cornstarch
  • Salt to taste
  • 1/2 tsp black pepper, or to taste
  • 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1-2 Tbs non-dairy butter

Directions

  1. Prepare your vegetables and measure out your flour, cornstarch, non-dairy milk, and vegetable broth.
  2. In a large pot, add the non-dairy butter on medium-high heat.
  3. Whisk the cornstarch into the milk and set aside.
  4. Once melted, begin sautéing your onion and stir for 3 minutes.
  5. Then, add the carrots, peas, and garlic. Stir for another 2-3 minutes.
  6. Next, combine the flour with the vegetables until fully covered, about 1 minute.
  7. Then, stir in the cornstarch/milk mix and the vegetable broth.
  8. Continue stirring and add the seasonings.
  9. Reduce heat to medium-low and simmer for about 10 minutes, stirring continuously while the soup thickens.
  10. Next, add the gnocchi, reduce heat to low, cover the pot with a lid, and allow it to simmer for 10-15 minutes or until the gnocchi is soft and the soup is the desired taste and texture.
  11. Remove from heat once done.
  12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Southwest Style Bean Soup
December 6, 2022

Southwest Style Bean Soup

Southwest Style Bean Soup, a delicious and easy soup with a little kick of spice to keep you warm during the cold winter months. You could also try serving this soup over rice or adding chicken for additional protein. Ingredients Time: 45 minutes Serves: 5-6 …

All Recipes
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by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if you’ve been working with butternut squash in the week and already have one broken down, diced, and ready to go.

Ingredients

Serves: 4 Time: 40-45 minutes

Roasted Butternut Squash & Cabbage

  • 2 cups butternut squash, diced
  • 1 cup red cabbage, chopped
  • 1 Tbs olive oil
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • Dash of salt & pepper
  • 1 tsp curry powder
  • 2 cups vegetable broth (or 1 cup broth & 1 cup coconut milk or cream)
  • 1 cup rice
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground turmeric

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
  3. Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
  4. Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
  5. Add the onion and garlic clove and stir for 2-3 minutes.
  6. Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
  7. Cover with a lid and allow the rice to come to a boil.
  8. Once boiling, reduce heat to low and simmer for about 20-25 minutes. Stir occasionally and add more water or broth if the rice begins to stick to the bottom too much.
  9. Serve the squash and cabbage 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, Vimeo, and Facebook

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Plant-Based Thanksgiving Recipes
November 23, 2022

Plant-Based Thanksgiving Recipes

Plant-Based Thanksgiving Recipes for your holiday season! Check out some of our favorite recipes to prepare for your next Thanksgiving, Friendsgiving, or holiday get-together. These recipes are easy to make and are absolutely delicious! We’ve picked some of the favorites we’ve made here on Hearty …

All Recipes, Appetizer, Beverage, Cooking Tips, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Turkish Spiced Potato Vegetable Soup
November 18, 2022

Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Carrots
November 14, 2022

Roasted Beets & Carrots

Roasted Beets & Carrots can make for a delicious side dish or a part of a whole plant-based meal when served over a fluffy rice pilaf and bed of fresh greens. Beets are high in nutrients while low in calories, containing a notable source of vitamin B2 and manganese folate.

Ingredients

Roasted Beets & Carrots

  • 4 large beets, peeled and sliced
  • 2-3 large carrots, halved & chopped
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp garlic powder

Rice Pilaf

  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1/2 Tbs olive oil
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/t tsp ground sage

Optional: 2 cups chopped kale, stems removed

Directions

  1. Preheat the oven to 400ºF.
  2. While the oven is heating, peel the beets, cut them into quarters, and then cut them into 1/4-inch size slices.
  3. Transfer the beets to a mixing bowl, prepare the carrots, and add them to the bowl.
  4. Toss the vegetables in olive oil, salt, pepper, and garlic powder.
  5. Lay the vegetables out onto a baking sheet, place in the oven, and roast for about 30 minutes or until lightly roasted, tender, and easy to poke through with a fork.
  6. Meanwhile, prepare your rice pilaf by chopping the onion and mincing the garlic.
  7. In a medium stovetop pot, add the olive oil and set the heat to medium-high.
  8. Once hot, add in the onion and garlic, cooking for about 3-4 minutes.
  9. Then, add in the rice and cook for 1 minute, stirring frequently.
  10. Add in the vegetable broth, paprika, thyme, and sage. Cover the pot with a lid.
  11. Bring the rice to a boil.
  12. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is fully cooked. If the rice is too sticky, add about 1/4 – 1/2 cup more water. Stir occasionally.
  13. Prepare the kale.
  14. After the root vegetables and rice are cooked, remove them from the heat.
  15. Plate the beets and carrots over the rice and chopped kale, 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, Vimeo, and Facebook

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Mushroom Lentil Loaf
November 11, 2022

Mushroom Lentil Loaf

This Mushroom Lentil Loaf is completely gluten-free and packed with nutrients. This dish takes a bit of prep and the proper equipment, such as a food processor or blender. However, this recipe is delicious and can be enjoyed by all. Perfect for a holiday potluck …

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