Tag: Dinner

Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Summer Roasted Tempeh & Vegetables
July 12, 2021

Summer Roasted Tempeh & Vegetables

Summer Roasted Tempeh & Vegetables make for a perfect side dish or served with a grain and a nice bed of fresh greens. You can mix and match with your favorite summertime vegetables such as sweet potatoes, okra, or eggplant. We paired our roasted vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Bok Choy & Tempeh Stir Fry
July 2, 2021

Bok Choy & Tempeh Stir Fry

Bok Choy & Tempeh Stir Fry with sautéed vegetables served over rice. This dish is quick and easy to make and is absolutely delicious. Bok Choy is a nutrient-dense member of the cabbage family and can be found at most grocery stores. If you’re unable to eat soy, you can substitute the tempeh for chicken, shrimp, or seitan and replace the soy sauce with liquid aminos. We used leftover grilled corn in this recipe, but you can also use steamed, canned, or frozen corn if you decide to include that ingredient.

Ingredients

Serves: 3 Time: 40 minutes

Bok Choy & Tempeh Stir Fry

  • 1 cup uncooked rice
  • 1/2 package tempeh, sliced 
  • 1 head of Bok Choy, sliced
  • 1/2 yellow onion, diced
  • 1 small bell pepper, sliced
  • 1/2 cup mushrooms, sliced
  • 1 large carrot, sliced
  • Optional: 1/2 ear of cooked corn, kernels removed or 1/4 cup frozen corn, thawed
  • Sesame or olive oil

For the sauce: 

  • 2-3 Tbs soy sauce
  • 1 Tbs rice vinegar
  • 1 Tbs corn starch
  • 1/2 tsp black pepper
  • 1 garlic clove, minced or 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1/2 cup water 

Directions

  1. In a rice cooker or stovetop pot, begin cooking your rice with 2 cups of water.
  2. Rinse, dry, and prepare your vegetables and slice the tempeh.
  3. Mix the sauce ingredients in a small bowl and set aside.
  4. In a skillet or wok, heat about 1 Tbs of sesame or olive oil on high heat. Once hot, begin cooking the tempeh.
  5. Cook the tempeh until lightly browned on each side.
  6. Add in the onion, bell pepper, corn, and carrot.
  7. Continually stir the vegetables on high heat until the onions are translucent and the remaining vegetables are tender.
  8. Reduce heat to medium-high and add in the mushrooms and bok choy.
  9. Create a hole in the center of the pan and add in the sauce. The sauce will quickly begin to darken in color and bubble. At that moment, stir it into the vegetables.
  10. Cook for about 5-7 minutes in the sauce.
  11. At this point, the vegetables should be fully cooked. Serve with rice and enjoy. Optional toppings include sesame seeds, chopped peanuts, green onions, or sriracha.

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, Gluten Free, Vegan
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by egccstaff
Slow Cooker Cauliflower Lentil Curry
June 23, 2021

Slow Cooker Cauliflower Lentil Curry

This Slow Cooker Cauliflower Lentil Curry is perfect if you’re short on time to make dinner. Simply toss everything into the slow cooker and let the ingredients simmer together into this delicious, creamy curry. We recommend using the low-fat coconut milk, and if you don’t …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Cajun Rice & Sausage
June 18, 2021

Cajun Rice & Sausage

Cajun Rice & Sausage that can be easily made for vegans or meat-eaters. In our attempt, we used Beyond Meat’s regular sausage, but we’d also recommend andouille sausage for meat lovers. If you want to exclude meat all together but want some protein, you can …

All Recipes, Entree, Vegan, Videos
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by egccstaff
Vegan Pasta & Meatballs
June 9, 2021

Vegan Pasta & Meatballs

Vegan Pasta & Meatballs made using Beyond Meat’s pre-shaped meatballs. These meatballs are high in plant-based protein, do not contain soy, gluten, or GMOs. Served with onion, pepper, and zucchini marinated in tomato sauce and the pasta of your choice. If you’re gluten-free, you can use a gluten-free pasta to substitute.

Ingredients

Serves: 3-4 Time: 35 minutes

Vegan Pasta & Meatballs

  • 1 package Beyond Meatballs
  • 1/2 yellow onion, diced
  • 1/2 large bell pepper, thinly sliced
  • 1 small zucchini, diced
  • 1 garlic clove, minced
  • 2 (8 oz) cans tomato sauce
  • 1/2 tsp dried oregano
  • 1 tsp dried or fresh basil
  • 1/2 tsp Italian seasoning
  • Salt & pepper to taste
  • 1 box of spaghetti or other pasta
  • 1/2 Tbs olive oil

Directions

  1. In a large pan, begin boiling water and preparing your pasta. If you’re using gluten-free pasta, those tend to have a faster cook time so plan accordingly.
  2. Begin chopping your vegetables and set them aside.
  3. According to the Beyond meatballs package, preheat a large non-stick skillet over medium-low to medium heat. Add the meatballs and cook for 7-8 minutes, continuously turning. Once done, remove from heat and set aside.
  4. In a saucepan or large skillet, add the olive oil on medium-high heat. Once hot, begin sauteing your vegetables. Cook for 5-7 minutes or until the onions are translucent.
  5. Add the tomato sauce, seasoning, and meatballs to the pan. Stir well.
  6. Reduce heat to low and simmer for 20 minutes.
  7. Strain your pasta from the water.
  8. Serve meatballs, sauce, and vegetables with pasta, 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
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by egccstaff
Creamy Coconut Ramen
May 7, 2021

Creamy Coconut Ramen

Transform those instant ramen packs into Creamy Coconut Ramen! This ramen uses coconut milk to make for a deliciously creamy broth. Just pick your favorite protein, stir fry some vegetables and enjoy! If you don’t want to use tofu, substitute for a poached egg or …

All Recipes, Entree, Vegan
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by egccstaff
Perfect Grits
May 5, 2021

Perfect Grits

The trick to perfect grits is cooking them low and slow, using just the right amount of seasoning, and adding a generous amount of fat (within reason). No more quick-cooking grits, we use stoneground grits and simmer them on low to really cook in the …

All Recipes, Breakfast, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Creamy Mushroom Kale Pasta
April 9, 2021

Creamy Mushroom Kale Pasta

This Creamy Mushroom Kale Pasta is made with a creamy vegan sauce using silken tofu, garlic, and nutritional yeast. If you are wanting to try a non-vegan version, you can substitute the sauce for an Alfredo or this homemade white sauce from Lil’ Luna

Ingredients

Serves: 4-5 Time: 30 minutes

Creamy Mushroom Kale Pasta

For the sauce

  • 1 package silken tofu
  • 3-4 garlic cloves, minced
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 shallot, diced

For the pasta

  • 1 box penne pasta *can be substituted for gluten-free pasta
  • 2 cups mushrooms, sliced
  • 1 cup kale, chopped
  • Salt & pepper to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp oregano
  • Olive oil for cooking
  • Optional: top with fresh minced basil or parmesan if non-vegan

Directions

  1. In a sauce pan, add a splash of olive oil on high heat. Begin sautéing the garlic and shallot until translucent and fragrant.
  2. Either transfer the cooked shallot and garlic to a food processor or keep in the pan if using an immersion blender. Whichever way, combine with the tofu, salt, and nutritional yeast and blend until smooth and creamy.
  3. Return the combined sauce to a sauce pan and cover with a lid (no heat).
  4. In another pot, begin boiling water for your pasta and prepare according to the packaging.
  5. In a skillet, heat about a tablespoon of olive oil on high heat and begin sautéing mushrooms. Cook for about 7 minutes on high heat, then add the pasta sauce to the pan and seasonings, stir together for 5 minutes, then reduce heat to low.
  6. After about 7 more minutes, add the chopped kale to the sauce/mushroom mix and allow it to wilt. Be careful not to overcook the kale, you want the leaves to remain bright green.
  7. Once the pasta is cooked, drain the water, remove the veggie/sauce mix from the heat and combine it with the pasta. Stir together well.
  8. Serve and enjoy!

If you’re using a pre-made Alfredo sauce, this recipe is super quick and easy, simply sauté some mushrooms and kale until they are soft, heat up the sauce and serve with pasta.

You may optionally top your pasta with Parmesan or more nutritional yeast.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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
Vegetable Tikka Masala
April 5, 2021

Vegetable Tikka Masala

Mix up your dinner plans with this homemade vegetable tikka masala. This recipe comes with an easy sauce recipe with affordable ingredients so you don’t have to stress. See below for the ingredient substitutions because this recipe is easy to modify whether you’re a meat-eater, …

All Recipes, Entree, Gluten Free
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by egccstaff