Tag: easy recipes

Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh. Ingredients Roasted Beets & Polenta …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tomatillo & Poblano Soup
January 10, 2024

Tomatillo & Poblano Soup

Tomatillo & Poblano Soup with crispy tortilla strips is a rich and delicious recipe that warms the heart. These simple ingredients bring out a ton of flavor. This soup can be mild or spicy depending on taste. You can add shredded chicken for additional protein or top with shredded cheese if desired.

Ingredients

Serves: 4-6 Time: 45 minutes

Tomatillo & Poblano Soup

  • 4-5 tomatillos, peeled, rinsed & chopped
  • 1-2 small-medium poblano peppers, seeded & diced
  • 1/2 large yellow onion, diced
  • 1 small bell pepper, diced
  • 3-4 garlic cloves, minced
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed
  • 2 tsp ground cumin
  • 1 tsp black pepper, or to taste
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper (optional)
  • 4-6 cups vegetable broth
  • Olive oil or vegetable oil
  • Minced cilantro, lime juice (optional toppings)

Tortilla Strips

  • 4-6 corn tortillas cut into thin strips
  • Olive oil

Directions

  1. Begin by preparing your tomatillos and poblanos, set aside.
  2. Then, prepare your onion, garlic, and bell pepper.
  3. In a soup pot, set heat to medium-high. Once hot, evenly coat the pot with olive oil or vegetable oil and sauté the tomatillos for 7 minutes, press on them with a wooden spoon to release the juices.
  4. Next, sauté the poblano and cook for another 5-7 minutes.
  5. Then, add the onion, bell pepper, and garlic. Stir together for another 5-7 minutes.
  6. After the vegetables are tender and onions are translucent, add in the beans, corn, seasonings, and vegetable broth (to desired broth level).
  7. Bring the soup to a boil, then reduce heat to low and simmer for 20-30 minutes.
  8. If you are making homemade tortilla strips, preheat the oven to 375ºF and prepare your tortillas.
  9. Lightly drizzle the tortillas in olive oil and spread out evenly onto a baking sheet.
  10. Place the tortilla strips in the oven and bake for 10-12 minutes or until crispy.
  11. Taste and adjust seasoning of the soup as desired.
  12. Serve the soup and top with tortilla strips and other optional toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Tempeh & Udon Stir-Fry
December 8, 2023

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking! Ingredients Serves: 4 Time: 45-50 minutes Ginger Tempeh & Udon Stir-Fry Stir Fry Sauce Directions Nutrition Information Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as few vegetables as you’d like or try adding sautéed tempeh as a plant-based protein.

Ingredients

Serves: 4-6 Time: 35 minutes

Vegan Fettuccine Alfredo

  • 1 box fettuccine pasta
  • 1/2 yellow onion, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 1 cup broccoli crowns, chopped
  • Salt & pepper to taste
  • Olive oil for sautéeing
  • 1 Tbs lemon juice or white wine vinegar

Sauce

  • 13.5 oz. can lite coconut milk
  • 1/2 cup water
  • 1 tsp salt & black pepper
  • 1 heaping Tbs nutritional yeast
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 1/2 heaping Tbs cornstarch

Directions

  1. Begin cooking the pasta according to your packaging.
  2. Meanwhile, prepare your vegetables.
  3. Then in a medium sauce pan, add in the coconut milk, water, and seasonings and set heat to medium-high. Save the cornstarch for later.
  4. Once the sauce comes to a boil, reduce heat to medium and begin whisking in the cornstarch. Whisk continually until the cornstarch is dissolved.
  5. Reduce heat to low, cover with a lid and simmer while you sauté the vegetables. Stire the sauce periodically.
  6. In a skillet, set heat to medium-high. Once hot, add enough oil to lightly coat the bottom of the pan.
  7. Sauté the onion for 4-5 minutes, until translucent. Then add the zucchini and mushrooms. Stir for another 5-7 minutes before adding the seasonings and then the lemon juice or white wine vingar. Then add the broccoli.
  8. Cook until the broccoli is lightly tender and bright green. Strain your pasta once cooked.
  9. Toss the pasta into the skillet with the vegetables and then pour the alfredo sauce on top, combining well.
  10. 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.

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast. Ingredients Serves: 3-4 Time: 45 minutes Roasted Tomato …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for another unsweetened non-dairy milk.

Ingredients

Serves: 3-4 Time: 40 minutes

Vegan Mushroom Risotto

  • 1 cup arborio rice
  • 1/2 cup coconut milk
  • 1 1/2 cup vegetable broth
  • 2 garlic cloves, minced
  • 1/4 cup onion or shallots, diced
  • 8-10 oz. chestnut mushrooms, sliced

Roasted Broccolini

  • 1-2 heads broccolini
  • 1-2 Tbs olive oil
  • 1/2 lemon, juiced
  • Dash of salt and black pepper

Directions

  1. Preheat the oven to 425ºF and prepare your vegetables, setting the broccolini aside.
  2. In a medium-large pot, set heat to medium high. Once hot, begin sautéeing the garlic and onion. Cook for about 5 minutes.
  3. Then, add the rice and stir for 2 minutes before adding the splash of vinegar or white wine.
  4. Slowly add in the vegetable broth, about 1/2 cup at a time.
  5. Stir continuously as the rice thickens.
  6. Then, add in the coconut milk.
  7. Heat a skillet to medium-heat. Once hot, begin cooking the mushrooms in non-dairy butter or oil. Cook for about 5-7 minutes.
  8. Toss the broccolini in oil with the lemon juice, salt, pepper, and garlic powder. Place in the oven and bake for 10-15 minutes.
  9. Once the rice is fluffy and cooked, mix in the mushrooms.
  10. Serve alongside the broccolini 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, Plant-Based, Vegan
-
by egccstaff
Silken Tofu Rice Bowl
August 18, 2023

Silken Tofu Rice Bowl

Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff