Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken.

Ingredients

Roasted Veggie Farro Bowl

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 1/2 yellow onion, chopped
• 1 large carrot, chopped
• 1 medium squash, chopped
• 8 oz. cherry tomatoes
• 2 Tbs olive oil
• Salt & black pepper to taste
• 1 tsp dried marjoram
• 1/2 tsp paprika
• 2 tsp garlic powder
• 2 cups lacinato kale, chopped
• 1 cucumber, thinly sliced
• 1/4 cup parsley, chopped
• Optional protein: tempeh, chickpeas
• Optional topping: tahini dressing, dried sunflower seeds

Directions

1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
4. Rinse your quinoa using a mesh strainer or mesh bag.
5. Then, in a medium pot, bring vegetable broth to a boil.
6. Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, serve, and enjoy!

Nutrition Information

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Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering!

Ingredients

Vegan Stuffed Shells

• 12 oz. tomato sauce
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tsp garlic powder
• 10-12 large pasta shells (parboiled)
• 1 (8 oz) container of vegan cream cheese, room temperature
• 2 cups spinach
• 4 Tbs vegan parmesan
• 2 Tbs nutritional yeast
• Vegan mozzarella

Directions

1. Parboil the shells according to the package, preheat the oven to 350ºF, and prepare a small casserole dish by lightly spraying it with cooking oil. Once parboiled, drain and use the boiling pasta water to wilt the spinach in a colander by dumping the hot water over the spinach and then quickly rinsing it with cold water. Drain and pat dry with paper towels.
2. In a blender or food processor, blend the vegan cream cheese with the vegan parmesan, nutritional yeast, and a dash of garlic powder and oregano.
3. Add half of the spinach to the blender and pulse a few times. Remove the blade, and mix in the remainder of the spinach.
4. In a small bowl, whisk together the tomato sauce with the oregano, salt, black pepper, garlic, and red pepper flakes.
5. Assemble the casserole by evenly lining the dish with the tomato sauce. Fill the shells evenly and line them neatly in the dish. Once done, add the remainder of the tomato sauce over the shells and top with about 1/4 cup of the vegan mozzarella plus extra dashes of vegan parm. Cover with foil and place in the oven.
6. Bake for about 25-35 minutes, removing the foil for the last 5-10 minutes and cooking until it bubbles.
7. Remove from the oven and allow it to cool before serving.

Nutrition Information

Nutrition Disclaimer

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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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