Tag: Dinner

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Mashed Sweet Potatoes are an excellent side dish for the holiday season. We served this alongside some braised red cabbage and broiled tofu, but this would also pair lovingly with some collards or roasted turkey. While this recipe is vegan, you can easily make it 

Beet Cauliflower Risotto

Beet Cauliflower Risotto

Beet Cauliflower Risotto is a creamy and filling fall recipe packed with flavor and nutrition without carbs. This makes for an excellent side dish or entree. Ingredients Beet Cauliflower Risotto 1 head cauliflower, riced 3-4 beets, peeled and small diced 1-2 Tbs olive oil 2 

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta is savory, rich in flavor, and perfect for Fall! Serve it alongside our marinated beet & apple salad for a seasonally appropriate dinner. For a gluten-free option, simply use gluten-free pasta. This recipe is vegan but can be made non-vegan by substituting the coconut milk for heavy cream and the smart balance for dairy butter.

Ingredients

Serves: 8

Creamy Pumpkin Pasta

  • 1 lb rigatoni or bow tie
  • 4 garlic cloves
  • 2 Tbs smart balance butter
  • 1 cup canned pumpkin
  • 1/2 cup lite coconut milk
  • 1 cup vegetable broth
  • 2 tsp black pepper
  • 1 tsp dried rosemary
  • Salt to taste
  • Optional: red pepper flakes for serving

Directions

  1. Begin by preparing your onion and garlic.
  2. Then, in a large pot, begin boiling water for your pasta. Cook according to your package’s directions. Once the pasta is done, drain the water and set it aside.
  3. While your pasta is cooking, in a medium stovetop pot, heat the butter on medium. Once hot, add the garlic and cook for 1 minute or until fragrant. Be careful not to brown the garlic.
  4. Then, quickly add the coconut milk, broth, and canned pumpkin. Stir together well.
  5. Add in the remaining seasonings and bring the sauce to a simmer.
  6. Simmer the sauce for about 15 minutes. Taste and adjust seasoning as desired.
  7. Once the sauce is done, add it to the pasta and mix together until thoroughly combined.
  8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Marinated Beet & Apple Salad

Marinated Beet & Apple Salad

Marinated Beet & Apple Salad paired with kale, cabbage, or arugula makes for a delicious and vitamin-rich appetizer or side dish for the Fall season. Ingredients Serves: 2-4 people Time: 45 minutes Marinated Beet & Apple Salad 2-3 beets 1 green apple 2 cups kale, 

Braised Red Cabbage

Braised Red Cabbage

Braised Red Cabbage makes for an excellent side dish any time of the year. We paired our cabbage with roasted potatoes, tempeh, and vegetables, but you can add this cabbage to grains and other nutritious vegetables and proteins. Ingredients Braised Red Cabbage 1 red cabbage, 

21 Fall Recipes for 2021

21 Fall Recipes for 2021

Fall is such a perfect time of year to transition your meal planning and grocery shopping to hearty vegetables and rich flavors. Here are our top 21 recipes to try this Fall! Try these recipes anytime during the season, and especially around the holidays.

21 Fall Recipes for 2021

  1. Roasted Stuffed Acorn Squash
  2. Cauliflower Stuffing
  3. Kale White Bean Soup
  4. Vegan Beetroot Risotto by Lazy Cat Kitchen
  5. Vegan Pie Crust
  6. Sweet Potato Soup
  7. Beet and Apple Salad by Cotter Crunch
  8. Mediterranean Sweet Potato and Lentils
  9. Fall Spice Apple Bread
  10. Pumpkin Rigatoni by Pinch of Yum
Stuffed Acorn Squash

11. Coconut Lentil Stew with Kale
12. Roasted Carrot Hummus
13. Sweet Potato Chickpea Bowl
14. Roasted Butternut Squash Salad by Gathering Dreams
15. Slow Cooker Cauliflower Lentil Curry
16. Roasted Stuffed Butternut Squash by Minimalist Baker
17. Naturally Sweetened Pumpkin Bread
18. Vegan Pumpkin Curry
19. Creamy Mushroom Chicken by Salt & Lavender
20. Vegetable Lentil Soup
21. Cinnamon Applesauce Cookies

Mediterranean Sweet Potato Lentils

Nutrition Information

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Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables 

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry. Ingredients Creamy Coconut Pilaf 1 cup light coconut 

Orange Cashew Tofu

Orange Cashew Tofu

Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if desired.

Ingredients

Orange Cashew Tofu

  • 1 block extra-firm tofu, drained & pressed, cut into cubes
  • 1/3 cup raw cashews
  • 1/2 onion, diced
  • 2 carrots, diced
  • 1/2 cup white mushrooms, sliced
  • 1 small zucchini or squash, thinly sliced
  • 1/2 cup broccoli florets
  • Sesame oil for cooking
  • 1 cup uncooked rice & 2 cups water

Orange Sauce

  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 cup orange juice
  • 1-2 Tbs lite soy sauce
  • 1/2 tsp black pepper
  • 1 Tbs rice vinegar
  • 1 Tbs cornstarch

Directions

  1. Begin by preparing your tofu, allowing it to press for at least 15-20 minutes. Once pressed, drain any excess liquid and cut into cubes.
  2. Prepare your stir fry vegetables and begin cooking your rice in a rice cooker or stovetop pot.
  3. Then, combine your sauce ingredients in a mixing bowl.
  4. In a skillet, heat a dash of sesame oil on high. Once hot, add the tofu and allow it to cook until lightly crisp on each side, about 3-4 minutes, and then turning.
  5. Add the cashews to the tofu.
  6. Then add in the sauce and allow it to darken slightly and bubble.
  7. Stir the sauce into the tofu and cashews well, reducing heat to medium.
  8. Set aside the tofu mix.
  9. In a skillet, heat more sesame oil (if desired), and begin sauteing your vegetables. Begin with the onion, carrot, and squash, cooking for 7-10 minutes stirring frequently.
  10. Add a splash of water or rice vinegar and optionally season your vegetables with a pinch of five-spice or black pepper.
  11. Then add in the broccoli and mushrooms. Cook for another 5 minutes on high heat.
  12. Transfer the tofu mix to the stir-fry and combine well. Add a splash of water if desired to thin out the sauce slightly.
  13. Cook for another 3-5 minutes, then remove from heat, 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.

Veggie Frank Chili

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic