Tag: easy recipes

Roasted Beets & Broccoli

Roasted Beets & Broccoli

Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer. Ingredients Serves: 3-4 Time: 40 minutes Roasted Beets & Broccoli Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for 

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies. Ingredients Serves: 4 Time: 1 hour and 45 minutes Red Hot Tempeh & Rice 

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew.

Ingredients

Serves: 4 Time: 45-50 minutes

Mushroom & Tempeh Goulash

  • 8 oz. cremini or button mushrooms, chopped
  • 1 small onion, finely diced
  • 1 large carrot, peeled and finely diced
  • 3 garlic cloves, peeled and minced
  • 1 package tempeh, cubed
  • 1 oz. tomato paste
  • 2-4 cups vegetable broth (based on preference)
  • 1/2 tsp black pepper
  • 1/2 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • Pinch of salt
  • Olive oil

Directions

  1. Prepare your vegetables and measure out your ingredients.
  2. In a medium-large pot, set the heat to medium. Once hot, lightly coat with olive oil and sauté the onions for 5 minutes, until lightly translucent. Then add the garlic and cook for another 2 minutes, until fragrant. Add the carrots, mushrooms, and tempeh, cooking together for another 5-7 minutes.
  3. Add the tomato paste, thyme, paprikas, black pepper, a pinch of salt, and vegetable broth. If you want this dish to be more like a soup, add 4 cups of broth; for a stew, add 2 cups. Bring to a boil.
  4. Once boiling, reduce heat to low and simmer for 30 minutes.
  5. Taste and adjust seasonings. Serve with toasted bread or cooked pasta for a more traditional style.

Nutrition Information

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Asparagus Risotto

Asparagus Risotto

Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings. Ingredients Serves: 5-6 Time: 45-50 

Seitan Pasta Sauce

Seitan Pasta Sauce

Seitan Pasta Sauce with homemade seitan. This rich protein sauce is delicious and easy to prepare and serve over your favorite pasta. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients 

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients.

Ingredients

Serves: 4-5 Time: 50-60 minutes

Roasted Cauliflower & White Bean Soup

  • 1 large head cauliflower, cut into large pieces
  • 1 can cannellini beans, drained & rinsed
  • 3-4 cups vegetable broth
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • Olive oil
  • Salt
  • Optional toppings: croutons or toasted bread, pumpkin seeds, sunflower seeds, (vegan or non) parmesan

Directions

  1. Preheat the oven to 400ºF and prepare your cauliflower. Lay the florets onto a large baking sheet, lightly coat them with oil, and add a dash of salt and pepper. Rub the oil and seasoning into the cauliflower, place in the oven, and roast for about 30-40 minutes, until roasted, flipping halfway through.
  2. Meanwhile, in a 4-qt pot, set heat to medium. Add enough oil to lightly coat the bottom and sauté the onions for 7-10 minutes, reducing heat to medium-low until lightly caramelized. Bring the heat back up to medium, add the garlic and seasoning. Then add 3 cups of broth and the cannellini beans. Set the heat to low and simmer, covering it with a lid.
  3. Once the cauliflower is roasted, add it to the soup. Use an immersion blender or transfer to a blender and blend until smooth and creamy; add more broth as desired to get your preferred consistency. Taste and adjust seasoning as needed.
  4. Return the soup to heat and simmer on low for another 10 minutes. Serve with optional pairings, and enjoy! Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

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Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients. Ingredients Serves: 4-6 Time: 45-50 minutes Coconut Tofu & Rice Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even 

Matcha Cookies

Matcha Cookies

Matcha Cookies that are vegan-friendly and easy to make! Tastes just like a cup of matcha, lightly sweetened. Perfect with any cup of tea or coffee. Ingredients Yields: ~1 dozen Matcha Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more 

Vegan Potato Salad

Vegan Potato Salad

Vegan Potato Salad with veganaise, cucumber, dill, turmeric, and carrot. This delicious recipe is easy to make.

Ingredients

Vegan Potato Salad

  • 2-3 pounds yukon potatoes, cut into 1/4-1/2″ thick pieces
  • 1 small seedless cucumber, thinly sliced
  • 1/2 cup vegan mayo
  • 2 Tbs dijon mustard
  • 3 Tbs white vinegar
  • 1 Tbs sugar
  • 1/2 Tbs dried dill
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 medium carrot, grated

Directions

  1. Cut the potatoes and place them in a large pot. Fill the pot with water, adding about 4 inches of water past the tops of the potatoes. Bring to a boil and boil for about 15 minutes, just enough so they can be easily pricked with a fork but not falling apart.
  2. In a large mixing bowl, whisk together the mayo, dijon, vinegar, sugar, dill, turmeric, salt, and pepper. Fold in the chopped cucumber and place in the fridge to chill.
  3. After the potatoes are cooked, strain and rinse with cool water. Allow the potatoes to cool for another 15 minutes. Mix the potatoes into the dressing, top with grated carrot, and cool again for at least 45 minutes.
  4. Serve once chilled, store leftovers in the fridge for 2-3 days.

Nutrition Information

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White Chick’n Chili

White Chick’n Chili

White Chick’n Chili is a hearty protein dish that is rich and comforting in the winter. This dish can be made with plant-based chick’n or you may use poultry. Ingredients Serves: 6-8 Time: 45 minutes White Chick’n Chili Directions Nutrition Information Nutrition Disclaimer More Deliciousness