Tag: Dinner

Root Vegetable Tahini Grain Bowl
March 31, 2021

Root Vegetable Tahini Grain Bowl

This Root Vegetable Tahini Grain Bowl is loaded with roasted root vegetables and topped with tahini sauce. You can substitute or add in parsnips, sweet potatoes, or beets. This can make for a wonderful side dish or make a fully loaded bowl by adding in …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
An Easy Guide to Stir Fry
March 5, 2021

An Easy Guide to Stir Fry

Cooking can be overwhelming with all of the planning, grocery shopping, and then making time at the end of the day. But our Easy Guide to Stir Fry helps make dinner a breeze! Stir fry is delicious, quick to make, and you can whip up …

All Recipes, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Curried Sweet Potato Stew
March 3, 2021

Curried Sweet Potato Stew

Cozy up with a bowl of Curried Sweet Potato Stew! This recipe is absolutely decadent while being packed with hearty, plant-based nutrients. Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Curried Sweet Potato Stew

  • 2 medium sweet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 Tbs olive oil
  • 2 cups vegetable broth
  • 13.5 oz. can lite coconut milk*
  • 8 oz. can tomato sauce
  • 16 oz. can chickpeas, drained and rinsed
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1 cup uncooked rice & 2 cups water
  • Optional seasoning: 1 tsp chinese five spice, 1/4 tsp szechuan pepper
  • Suggested toppings: Minced cilantro, lime juice, chopped cashews, scallions

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing all of your vegetables and measuring out your spices.
  2. In a separate pot or rice cooker, begin cooking your rice.
  3. Next, in a large stockpot on high heat, heat the olive oil and begin sauteing the garlic until fragrant, about 20-30 seconds.
  4. Then, saute the onion and celery for 7-10 minutes or until lightly softened. You may add a splash of the vegetable broth to prevent sticking.
  5. Mix in the curry paste.
  6. Add the diced sweet potato and stir to coat in the oil.
  7. Afterward, add the spices and cook on medium-high heat for 10 minutes.
  8. Stir in the chickpeas and mushrooms, then add the coconut milk, vegetable broth, and tomato sauce. Combine well.
  9. Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes or until the sweet potatoes are cooked through.
  10. Taste and adjust seasoning as desired. Serve over rice and with optional toppings and enjoy!

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, Videos
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Marinated Tofu
February 3, 2021

Marinated Tofu

Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables. In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious! Modify …

All Recipes, Appetizer, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Sweet Potato Soup
January 8, 2021

Sweet Potato Soup

Sweet Potato Soup is rich, vegan-friendly, and packed with flavor! Plus this dish is full of vitamin A and potassium.

This recipe is made easier by having an immersion blender, but a food processor can also get the job done! Our recipe calls for added spice to balance out the sweetness, but you can leave out the cayenne if you’d prefer a more mild flavor.

Ingredients

Sweet Potato Soup

  • 4-5 cups sweet potato, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 4 cups vegetable broth (or 2 cups broth and one 15 oz. can of lite coconut milk for added creaminess)
  • 1 tsp black pepper (plus more to taste)
  • 1 lime, juiced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Chinese five-spice
  • A small pinch of Thai chili pepper flakes

Directions

  1. In a large pot, add diced onion and minced garlic and cook on high heat for one minute. Add a splash of water and cook for five minutes.
  2. Then, add the sweet potato and carrot. Cook for 5-7 more minutes. Add black pepper and additional spicy seasonings if desired.
  3. Add the vegetable broth (or broth/coconut milk combo) and bring to a boil.
  4. Once boiling, reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the sweet potato has softened.
  5. Turn off the heat and use your immersion blender (or transfer batches of soup to a food processor) and blend your soup until smooth and creamy.
  6. Taste and adjust seasoning as needed. Serve hot with chopped cilantro or green onions and crackers or toast.

Store leftovers in the fridge for 4-5 days or in the freezer for up to two weeks.

Nutrition Information

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Cauliflower Curry Soup
December 10, 2020

Cauliflower Curry Soup

Cauliflower curry soup is a delicious way to stay warm during the cold season. This recipe is also low-fat, with the vegetables not being sautéd in oil and choosing a low-fat option for coconut milk. Ingredients Cauliflower Curry Soup 1 yellow onion, diced 4 garlic cloves, …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Kimchi Stew
November 30, 2020

Kimchi Stew

Kimchi, originating from Korea, is delicious, spicy fermented napa cabbage and sometimes radish. When fermented, the dish is mixed with salt, vinegar, garlic, chili peppers, and other spices and is tightly sealed in a jar. This stew recipe is sure to become your new favorite …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Creamy Vegan Tomato Pasta
November 23, 2020

Creamy Vegan Tomato Pasta

This recipe for Creamy Vegan Tomato Pasta will surprise, impress, and amaze you! The coconut milk base adds a rich creaminess to the sauce that is unsuspectingly delicious. While this recipe uses tempeh for protein, you can substitute for a sausage or meat-free sausage alternative to really drive more traditional flavors. And we substituted gluten-free pasta but you’re welcome to use whichever pasta you like!

Serves: 2-3 Time: 45 minutes

Ingredients

Creamy Vegan Tomato Pasta

  • 1 small yellow onion, diced
  • 1 small bell pepper, diced
  • 2 small carrots, small dice
  • 1/2 cup broccoli, chopped
  • 1/2 cup mushrooms, sliced
  • 1 small yellow squash, thinly sliced
  • 1/2 package tempeh, thinly sliced
  • 1 15 oz. can lite coconut milk
  • 2 (8 oz.) cans tomato sauce
  • 1 (15 oz.) can diced tomatoes, drained and rinsed
  • 1/2 box of pasta (we used gluten-free rotini)
  • Salt to taste
  • Black Pepper to taste
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 1 tsp Oregano
  • Fresh Basil, chopped (for topping)
  • Sprinkle of Nutritional Yeast (optional topping)

Directions

  1. Begin by preparing all of your vegetables. Keep the broccoli and mushroom aside to be added later.
  2. Following, in a large skillet, add about 1 Tbs of olive oil in the pan set to medium-high heat.
  3. Start with sautéing the onion, bell pepper, squash, and carrot. Cook until they slightly tender, about 10 minutes, stirring frequently.
  4. Then, add the mushrooms and tempeh to the pan, continuing to stir for another 5 minutes.
  5. Afterward, add the broccoli, coconut milk, diced tomatoes, tomato sauce, and pasta to the pan.
  6. Dash with salt and pepper, add garlic powder, cayenne, Italian seasoning, and oregano. Stir everything together.
  7. Maintain the pan on medium heat for another 2-3 minutes then reduce heat to low and cover the pan with a lid.
  8. The pasta should not take long to cook but stir the pan occasionally to ensure nothing is sticking to the bottom.
  9. After about 10-12 minutes, everything should be thoroughly cooked through. Add a bit more water if needed for a thinner sauce.
  10. Serve hot and top with freshly chopped basil. Optionally add Parmesan or nutritional yeast to garnish.
  11. And there you have it, Creamy & Vegan Tomato Pasta! This dish is tasty all year round and is sure to persuade the pickiest of eaters. Keep any leftovers in the fridge for 2-4 days, but let’s be honest, there won’t be any leftovers to go around!

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Fall Recipes – Roasted Stuffed Acorn Squash
November 20, 2020

Fall Recipes – Roasted Stuffed Acorn Squash

We love trying new recipes every Fall and this year brings a new favorite: Roasted (yum), Stuffed (ooh), Acorn Squash but…this time it’s vegan! Give this recipe a try either for Thanksgiving or anytime during the colder months. Serves 5-6 Time: 1 Hour Fall Recipe …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff