Tag: Dinner

Vegan Bolognese Pasta
December 13, 2021

Vegan Bolognese Pasta

Vegan Bolognese Pasta is a spin on the classic pasta sauce using the soy-free, plant-based alternative ground beef by Beyond Meat. You can substitute the vegan ingredients for non-vegan options if desired! For a fully gluten-free option, simply substitute the spaghetti for a gluten-free pasta …

All Recipes, Entree, Vegan
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by egccstaff
Winter Vegetable Stew
December 8, 2021

Winter Vegetable Stew

Winter Vegetable Stew with hearty root vegetables and herbs makes for a warm, satiating cup or bowl of stew. Enjoy with a side of bread or some crackers. You can also mix and match the vegetables for this stew, such as using Yukon potatoes or …

All Recipes, Entree, Vegan
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by egccstaff
Vegan Green Bean Casserole
December 3, 2021

Vegan Green Bean Casserole

Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors and memories of the classic casserole. Try it out this holiday season for a workplace holiday party or family get-together!

Ingredients

Serves: 7

Vegan Green Bean Casserole

  • 1 pound green beans, rinsed trimmed & cut in half
  • Sea salt and black pepper to taste
  • 2 Tbsp vegan butter or olive oil
  • 1/2 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup unsweetened, plain non-dairy milk (we used Oat)
  • 1 1/2 cups crispy fried onions 

Directions

  1. Begin by preheating the oven to 400 degrees F
  2. Start prepping the onion, garlic, and mushrooms for your roux, set aside.
  3. Then, bring a large pot of water to a boil and add in a generous dash of salt to help season the green beans.
  4. Once the water begins boiling, add the green beans and cook for 5 minutes.
  5. Quickly drain and set aside the green beans.
  6. Then, in a large, oven-safe skillet (cast-iron preferrably) set heat to medium high and add vegan butter or olive oil.
  7. Once hot, add the garlic and onion, lightly season with salt and black pepper.
  8. Cook the onion and garlic for 4-5 minutes or until lightly browned. Then add in the mushrooms and stir for another 2 minutes. Add another light dash of salt and pepper.
  9. Next, sprinkle in the flour and use a whisk to coat the vegetables.
  10. Gradually add in the vegetable stock, incorporating it a whisk.
  11. Reduce heat to low and allow the mixture to simmer and thicken for about 5-7 minutes. Taste and adjust seasonings as needed.
  12. Remove the mixture from the heat and add in about 1/2 of the fried onions into the roux.
  13. Add in the cooked green beans, tossing and coating well. Top with the remaining fried onions.
  14. Place skillet in the oven and bake for 15 minutes until bubbbly and lightly browned on top. (make sure your skillet it oven safe, otherwise transfer to a casserole dish)
  15. Remove from oven, serve and enjoy!
  16. Store leftovers in the refrigerator for up to 3-4 days.

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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All Recipes, Entree, Vegan
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by egccstaff
Cauliflower Stuffing
December 1, 2021

Cauliflower Stuffing

Cauliflower Stuffing is low carb, gluten-free and full of flavor like a traditional stuffing. Save this recipe for a future Thanksgiving or other holiday meal! This side dish is great if you’re looking for fewer carbs this holiday season or have gluten-sensitive family members. The …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Balsamic Roasted Brussels Sprouts
November 29, 2021

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts with carrots, garlic, salt & pepper. It couldn’t get simpler than that! This dish makes for a fantastic side, especially during a holiday gathering. Brussel sprouts are a type of cruciferous vegetable which contains a sulfur-containing phytochemical called glucosinolate. Glucosinolate has …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Roasted Cauliflower Quinoa Bowl
November 19, 2021

Roasted Cauliflower Quinoa Bowl

Roasted Cauliflower Quinoa Bowl with extra vegetables and served with a tahini dressing. This dish is perfect served hot or cold for lunch or dinner. Mix and match the vegetables or substitute the quinoa for rice! You can also substitute the tempeh for garbanzo beans or cooked chicken.

Ingredients

Roasted Cauliflower Quinoa Bowl

  • 1 cup tri-color quinoa
  • 2 cups vegetable broth
  • 1/2 package tempeh, cubed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, peeled & chopped
  • 1 large carrot, diced
  • 1/2 small bell pepper, diced
  • 1/2 cup red cabbage, chopped
  • 1 cup cauliflower, chopped
  • 1/2 small squash, diced
  • Salt & pepper to taste
  • Olive oil
  • Apple Cider Vinegar

Tahini Dressing

  • 1/4 cup tahini 
  • 1 tbs lemon juice
  • 2 tbs water
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground cumin

Directions

  1. Begin by preheating the oven to 400ºF
  2. Chop your vegetables and transfer to a large roasting pan
  3. Drizzle the vegetables lightly with about 1 Tbs olive oil and apple cider vinegar and season with a generous dash of salt and black pepper.
  4. Place in the oven and roast for 35-40 minutes or until the vegetables are tender and slightly crisp
  5. Then, run cold water over quinoa in a fine-mesh strainer until water is clear.
  6. Meanwhile, heat a medium stovetop pot with a splash of olive oil on high heat.
  7. Add in the quinoa and cook for one minute.
  8. Then, add in the vegetable broth and stir together well.
  9. Cover the pot with a lid and remain on high heat until it reaches a boil.
  10. Once boiling, stir the quinoa again and set heat to low.
  11. Return the lid to the pot and allow the quinoa to simmer for 15-20 minutes or until fully cooked.
  12. Meanwhile, make the tahini dressing.
  13. When the vegetables and quinoa are done, serve together and top with tahini dressing and optionally, chopped scallions.
  14. Serve and enjoy! Leftovers can be served cold or warm for lunch the next day.

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, Vegan
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by egccstaff
Street-Style Beans & Rice
November 17, 2021

Street-Style Beans & Rice

Street-Style Beans & Rice recalls the delicious flavors of grilled street corn or elote. This dish is packed with complete protein and is pretty spicy. For those who can’t do spice, you can remove the jalapeño and cayenne. While this dish is vegan, you can …

All Recipes
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by egccstaff
Coconut Curry Sweet Potato Soup
November 15, 2021

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup is rich, creamy, and loaded with flavor & nutrients. This soup is excellent for the colder months. Sweet potatoes have been found to reduce the risk of one cancer, in particular, colorectal cancer. They are also rich in vitamin A …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegan Broccoli Cheese Soup
November 12, 2021

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup made with homemade cashew cheese, vegetable broth, onions, carrots, and cauliflower is a delicious, plant-based recipe for the colder months. Make this recipe gluten-free by removing the croutons or substituting gluten-free bread!

Ingredients

Serves: 4 Time: 45-60 minutes

Vegan Broccoli Cheese Soup

  • 3 cups broccoli florets, chopped
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 cup cauliflower, chopped
  • 4 garlic cloves, minced
  • 1 tsp black pepper (+ more to taste)
  • 1/2 cup homemade cashew cheese*
  • 3 cups vegetable broth
  • 1 cup unsweetened, non-dairy milk
  • 2 slices bread, cubed for croutons

*If you don’t have cashew cheese prepared, you can still make this recipe with 1/2 cup raw cashews, 1 tsp apple cider vinegar, 1 tsp dill, 1 Tbs lemon juice

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. Prepare your vegetables and set aside the broccoli stems from the florets when chopping.
  3. In a large stovetop pot or dutch oven, set heat to high and add in the olive oil.
  4. Begin sauteing the onion, garlic, carrot, broccoli stems, cauliflower, and black pepper. Cook for about 10 minutes.
  5. Then, add in the vegetable broth and non-dairy milk. Set heat to low and allow it to simmer for 20 minutes.
  6. Meanwhile, boil water in a separate pot and either use a steaming basket or lightly boil 2 cups of the broccoli, reserving 1 cup for toppings. Steamed or boiled broccoli should be bright green and slightly tender.
  7. Drain water and set broccoli aside.
  8. Then, lightly drizzle the remaining broccoli and the cubed bread with olive oil and place on the baking pan.
  9. Place in the oven and bake for 10 minutes.
  10. By this point, your soup should be done simmering. Either transfer it to a blender or use an immersion blender, adding in the cashew cheese or raw cashews + seasonings. Blend the soup together until creamy, working in batches if necessary.
  11. Once the soup is blended, add in the cooked broccoli and pulse the soup a couple of times until the broccoli is incorporated but still chunky.
  12. Remove the croutons and broccoli from the oven.
  13. Serve the soup with croutons and toasted broccoli 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, Vegan
-
by egccstaff
Easy Broiled Tofu
November 8, 2021

Easy Broiled Tofu

Easy Broiled Tofu makes for a delicious and crispy addition to any dish or can make for a tasty side. We paired this braised tofu with our Mashed Sweet Potatoes and Braised Cabbage. Mix and match with any of our other veggie sides, or add …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff