Tag: easy recipes

Tempeh Barley Chili

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat 

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and 

Plant-Based Fried Rice

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best outcome, prepare your rice ahead of time and allow it to completely cool. Leaving it in the refrigerator the day before is even better.

Ingredients

Serves: 4 Time: 45 minutes

Plant-Based Fried Rice

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 3-4 radishes, thinly sliced
  • 4 Tbs Just Egg plant-based scramble
  • 1/2 package tempeh, sliced
  • 2-3 Tbs soy sauce
  • 1 Tbs non-dairy butter
  • 1-2 Tbs rice vinegar
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • Cooked rice, chilled (prep: 1 cup rice, 2 cups water)
  • Topping: chopped scallions, sriracha

Directions

  1. Begin by preparing your vegetables.
  2. Then in a small pan, scramble the Just Egg until cooked. Remove from heat and set aside.
  3. Next, in a large skillet, heat the non-dairy butter.
  4. Once hot, begin cooking the tempeh. Cook on each side for about 2-3 minutes or until lightly crisp.
  5. Then, add in the onion, pepper, carrot, and squash.
  6. Continue to cook together for 5-7 minutes.
  7. Next, add the mushrooms, radishes, seasonings, and 1-2 Tbs of soy sauce.
  8. Stir together for another 5-7 minutes on high heat.
  9. Add in the rice vinegar and stir. Then add in the cold rice and dash of soy sauce.
  10. Continue to cook until the rice is fully incorporated, allowing it to crisp lightly on the bottom.
  11. Taste and adjust seasoning as desired by adding more soy sauce.
  12. Then, stir in the plant-based egg scramble.
  13. Remove from heat, and top with scallions. Serve with sriracha if desired.
  14. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Butternut Squash Pasta

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta. Ingredients 

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 

Tempeh Bolognese

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil.

Ingredients

Time: 45-55 minutes

Tempeh Bolognese

  • 1 package tempeh, minced or grated
  • 1/2 yellow onion, small dice
  • 2-3 garlic cloves, minced
  • 1/2 cup cremini or white mushrooms, minced
  • 7-8 cherry tomatoes, quarter cut
  • x2 8 oz. cans tomato sauce
  • 1 Tbs olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1-2 tsp red wine or white vinegar
  • Optional: vegan parmesan and fresh basil for topping

Directions

  1. Prepare all your vegetables and tempeh.
  2. In a medium stovetop pot, set heat to high and add the olive oil.
  3. Once hot, add the onions and stir together for 7 minutes.
  4. Then add the garlic and stir together for 2-3 minutes.
  5. Next, add the tempeh and continue to cook on medium high for 7-10 minutes, stirring occasionally.
  6. Splash in the vinegar to deglaze the pan, then add the mushrooms and tomatoes.
  7. Cook together for another couple minutes before adding the tomato sauce and herbs.
  8. Stir together well, cover pan with a lid, reduce heat to low and simmer for 30-45 minutes.
  9. Serve with pasta or roasted squash or eggplant 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.

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Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, 

Tofu Lettuce Wraps

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper 

Grits & Chard Medley

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and salad turnips.

Ingredients

Grits & Chard Medley

  • 1/2 lb romano beans (or green beans), stems removed
  • 1 small yellow onion, diced
  • 2/3 cup cherry tomatoes
  • 1 large bunch rainbow chard, stems removed & leaves chopped
  • 3-4 garlic cloves, minced
  • 2-3 small salad turnips, chopped
  • 1 cup yellow grits
  • 4 cups water or vegetable broth
  • 1 Tbs Olive oil
  • 1-2 Tbs Apple Cider Vinegar
  • Salt & black pepper to taste
  • Paprika
  • Garlic Powder
  • Ground Mustard
  • Chili Powder
  • Ground Sage
  • Ground Thyme

Directions

  1. Begin by preheating the oven to 400ºF and preparing your vegetables.
  2. Setting the rainbow chard, garlic, onion, and turnips aside. Drain the chickpeas into a colander.
  3. Next, add the romano beans and cherry tomatoes to a roasting pan.
  4. Mix in with 1 Tbs olive oil and apple cider vinegar, 1 tsp salt and black pepper, 2 tsp paprika, 1/2 tsp chili powder & ground mustard, and sage. Toss together well and place in the oven, roast for about 35-40 minutes, stirring halfway through
  5. Meanwhile, in a medium-large pot, add the vegetable broth or water. Add in a pinch of salt. 
  6. Once boiling, stir in the grits along with a dash of black pepper, paprika, and garlic powder. Mix together for 1-2 minutes, then reduce heat to low, cover with lid, and allow it to simmer for 20 minutes, stirring occasionally to ensure the grits aren’t clumping together at the bottom.
  7. Next, in a medium skillet add another splash of olive oil. 
  8. Once hot, add in the garlic and onion. Cook together for 5-7 minutes. Then add the turnips and chickpeas, season with 1/2 tsp ground thyme & mustard, and a dash of salt and black pepper.
  9. Then, add the rainbow chard. Stir together for 5-7 minutes until chard lightly wilts.
  10. Cook together for about 12-15 minutes, adding a tablespoon of apple cider vinegar at a time to deglaze the pan towards the end. 
  11. Turn off the heat on the chard, and once the beans and tomatoes have finished roasting, remove from the oven and combine with the rainbow chard mix. 
  12. Remove grits from heat once fully cooked* and serve together with vegetables and enjoy!

*For some creamy grits, add about 1 Tbs of non-dairy or dairy butter towards the end of cooking, we also like to add 1-2 Tbs of nutritional yeast and a generous dash of old bay seasoning.

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.

Cranberry Almond Bars

Cranberry Almond Bars

Cranberry Almond Bars are a delicious snack for the whole family to enjoy! This recipe is also a great starter recipe if you’re introducing your children to cooking/preparing food. You can use store-bought almond butter or try our homemade almond butter recipe. This recipe can