Tag: Dinner

Beet & Barley Vegetable Soup
September 26, 2022

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Plant-Based Fried Rice
September 23, 2022

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Butternut Squash Pasta
September 21, 2022

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta.

Ingredients

Serves: 6 Time: 45 minutes

Butternut Squash Pasta

  • 1/2 large butternut squash, cubed
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 Tbs olive oil, divided into 3
  • Box of penne or rotini pasta
  • 1/2 cup broccoli florets
  • 4-5 white mushrooms, sliced
  • 1 Tbs Balsamic vinegar

Directions

  1. Begin by preheating the oven to 400ºF and preparing your squash.
  2. Add the butternut squash to a baking sheet and mix with 1/2 Tbs olive oil and a pinch fo salt and pepper.
  3. Place in the oven and roast for 20-25 minutes.
  4. Meanwhile, begin preparing the onion and garlic and set aside from the broccoli and mushrooms.
  5. Then, begin boiling water to cook your pasta.
  6. When the squash has roasted, remove from the oven and set aside.
  7. Then, in a medium-large stovetop pot, add another 1/2 Tbs olive oil to high heat.
  8. Once hot, begin sauteeing the onion and garlic, cooking for about 5-7 minutes.
  9. Remove the onion/garlic from heat and mix in the butternut squash and seasonings.
  10. Then transfer to a food processor or use an immersion blender to cream together the squash and onion, adding about 2-3 large spoonfuls of the pasta water to thin it out.
  11. Return the squash sauce to the stove and set heat to low. Continue adding pasta water to reach desired consistency of the sauce.
  12. Next, use the remaining oil to heat in a small skillet. Once hot, sauté the broccoli and mushrooms, cooking for about 7 minutes, stirring occassionally.
  13. Then, add the balsmic vinegar to the skillet. Cook for another 2-3 minutes then remove from heat.
  14. Drain the pasta from the water once cooked, then transfer to the squash sauce, toss in the broccoli and mushrooms.
  15. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Enchiladas
September 19, 2022

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Curry
September 16, 2022

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Tempeh Bolognese
September 12, 2022

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil.

Ingredients

Time: 45-55 minutes

Tempeh Bolognese

  • 1 package tempeh, minced or grated
  • 1/2 yellow onion, small dice
  • 2-3 garlic cloves, minced
  • 1/2 cup cremini or white mushrooms, minced
  • 7-8 cherry tomatoes, quarter cut
  • x2 8 oz. cans tomato sauce
  • 1 Tbs olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1-2 tsp red wine or white vinegar
  • Optional: vegan parmesan and fresh basil for topping

Directions

  1. Prepare all your vegetables and tempeh.
  2. In a medium stovetop pot, set heat to high and add the olive oil.
  3. Once hot, add the onions and stir together for 7 minutes.
  4. Then add the garlic and stir together for 2-3 minutes.
  5. Next, add the tempeh and continue to cook on medium high for 7-10 minutes, stirring occasionally.
  6. Splash in the vinegar to deglaze the pan, then add the mushrooms and tomatoes.
  7. Cook together for another couple minutes before adding the tomato sauce and herbs.
  8. Stir together well, cover pan with a lid, reduce heat to low and simmer for 30-45 minutes.
  9. Serve with pasta or roasted squash or eggplant 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Asian-Style Roasted Sweet Potatoes
September 9, 2022

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Falafel Garden Bowl
August 22, 2022

Falafel Garden Bowl

Falafel Garden Bowl is a delicious recipe that can be served as an entrée, side dish, or salad. This meal can be prepared early in the week and served cold. We served this dish with warm rice as a base and freshly made falafel. You …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mediterranean Sweet Potato Platter
August 17, 2022

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a delicious cold salad the next day or a warm pita pocket-style lunch.

Ingredients

Serves: 4 Time: 50 minutes

Mediterranean Sweet Potato Platter

  • 2 sweet potatoes
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1/2 cup cherry tomatoes
  • 1 tsp ground thyme
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 Tbs olive oil
  • 2-3 garlic cloves, minced
  • 1 cup brown lentils, rinsed
  • 1 can chickpeas, drained & rinsed
  • 2 cups vegetable broth
  • 1/2 lemon, juiced
  • 1 medium cucumber, thinly sliced
  • 2 Tbs fresh parsley, minced
  • 1 cup red cabbage
  • 2-3 cups kale, rinsed & chopped
  • Optional topping: greek yogurt dressing
  • Optional side: pita bread

Directions

  1. Preheat the oven to 400ºF
  2. Prepare all of your vegetables, transferring the sweet potato, onion, bell pepper, tomato, and chickpeas to a mixing bowl.
  3. If you are preparing the greek yogurt dressing, prepare now and rest in the fridge while you cook.
  4. Set aside the cucumber and parsley in a small prep bowl and return to the fridge. Also, set aside the cabbage and kale.
  5. Toss the sweet potatoes, onion, bell pepper, tomatoes, and chickpeas with olive oil, salt, black pepper, ground thyme, and oregano. Transfer to a baking sheet and roast in the oven for 35-45 minutes or until veggies are cooked and well-roasted. Check on them and stir halfway through.
  6. For the lentils, rinse them ahead of time according to the packaging.
  7. Then, in a medium stove-top pot, bring 2 cups of vegetable broth to a boil.
  8. Once boiling, add in the lentils, garlic, and lemon juice. Cook for 1 minute.
  9. Cover the pot with a lid and reduce heat to low, allowing the lentils to simmer for 25-30 minutes. There may be a little bit of liquid remaining after the lentils are cooked, but that will absorb on its own after being removed from heat.
  10. After your vegetables and lentils have cooked, serve together over a mix of kale and cabbage and top with cucumbers/parsley. Dress with optional dressing and serve with pita bread if desired.
  11. 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, Entree, Plant-Based, Vegan
-
by egccstaff
Falafel Platter
August 15, 2022

Falafel Platter

Falafel Platter with sautéed vegetables, cucumber, parsley, and cabbage served with pita bread and plant-based tzatziki sauce. This beautiful Mediterranean-inspired dish is delicious and can be easy to make with some additional preparation. If you’re making the falafel, you’ll want to prepare the mix one …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff