Tag: easy recipes

Quick Pickled Onions
July 16, 2024

Quick Pickled Onions

Quick Pickled Onions are easy to make and have ready in a few hours. A pickled red onion is a great garnish or addition to a salad. You can also use this same recipe for pickled carrots, cherry tomatoes, or okra. Ingredients Quick Pickled Onions …

All Recipes, Gluten Free, Vegan
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by egccstaff
Vegan Rice Kripsies
June 10, 2024

Vegan Rice Kripsies

Vegan Rice Krispies, this classic, nostalgic treat is delicious and easy to make. Perfectly gooey and soft. You can try topping them with confetti sprinkles or drizzling on melted chocolate. Ingredients Vegan Rice Krispies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for …

All Recipes
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by egccstaff
Spicy Tempeh Mushroom Tacos
May 8, 2024

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein.

Ingredients

Serves: 2-3 Time: 30 minutes to 2 hours

Spicy Tempeh Mushroom Tacos

  • 3 Tbs soy sauce
  • 1 Tbs sriracha
  • 1 Tbs sesame oil & canola oil (plus extra canola)
  • 1/2 tsp five spice
  • 1 Tbs smoked paprika
  • 1/4 tsp liquid smoke
  • 1 Tbs brown sugar
  • 1 package tempeh, small diced
  • 6-8 ounces white or cremini mushrooms, thinly sliced
  • Cilantro, avocado, or pickled onion for garnish
  • Corn or flour taco tortillas
  • Shredded cheese (optional)

Directions

  1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
  2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
  3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
  4. Then, slice the mushrooms. Set a large skillet to medium heat.
  5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
  6. Then, add the tempeh, saving some of the marinade.
  7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
  8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
  9. Assemble the tacos once everything is cooked, add optional toppings if desired, 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.

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

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
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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