Tag: Entree

Red Hot Tempeh & Rice
May 10, 2025

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Mushroom & Tempeh Goulash
May 10, 2025

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Asparagus Risotto
April 22, 2025

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 minutes

Asparagus Risotto

  • 2 cups arborio rice
  • 3 cups vegetable broth
  • 1 tsp black pepper
  • 1/8 cup parmesan (vegan or non)
  • 8 oz. asparagus
  • Olive oil
  • Salt
  • 1/2 small yellow onion, finely diced
  • 3-4 garlic cloves, minced

Directions

  1. Chop any tough thick ends at the bottom of the asparagus stalks and then cut into 1/4 inch pieces. Lightly toss the asparagus in a generous splash of olive oil and season with a dash of salt and black pepper. Spread out onto a baking sheet and roast in the oven at 400ºF for about 20-30 minutes, until lightly crisp and evenly roasted. Flip about halfway through if the stalks are very thick.
  2. Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to gently coat the bottom of the pot. Sauté the onion for 4-5 minutes, then add the garlic and sauté for 1 minute. Add the arborio rice and stir for 2-3 minutes. Then, add the vegetable broth and black pepper. Cover the pot with a lid, bring to a boil, and then reduce to low and let it simmer, covered, for about 20-30 minutes. Toward the end of cooking, add in the parmesan. Taste and adjust seasoning if desired.
  3. Add the roasted, chopped asparagus to the risotto, and serve immediately.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Teriyaki Tempeh & Broccoli
April 12, 2025

Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli served over rice with a side of dressed cabbage and cucumber. This protein-rich dish is delicious and easy to prepare. Ingredients Teriyaki Tempeh & Broccoli Teriyaki Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Veggie Farro Bowl
April 5, 2025

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken. Ingredients Roasted Veggie Farro Bowl Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan Pasta Sauce
March 25, 2025

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

Seitan Pasta Sauce

  • 1/2 lb. seitan, shredded and chopped
  • 12-16 oz. tomato sauce
  • 1 Tbs red wine vinegar
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1/4 cup vegan parmesan
  • Cooked pasta

Directions

  1. In a large skillet, set heat to medium-high. Once hot, lightly coat with enough olive oil and begin sautéing the seitan. Cook for 5 minutes and stirring continually.
  2. Next, deglaze the pan with the red wine vinegar, then add the onion and garlic. Cook for another 5-7 minutes.
  3. Then, add in the tomato sauce and seasonings.
  4. Set heat to medium-low and allow it to simmer together uncovered for 15-20 minutes.
  5. Meanwhile, cook your pasta according to its packaging.
  6. Taste and adjust the seasoning of the sauce. Top the sauce with the vegan parmesan once cooked.
  7. If desired, serve the pasta with the seitan veggie sauce and top with more parmesan.

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!

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
25 Spring Recipes for 2025
March 16, 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …

All Recipes, Appetizer, Baking, Cooking Tips, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Cauliflower & White Bean Soup
February 28, 2025

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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Stuffed Shells
February 17, 2025

Vegan Stuffed Shells

Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering!

Ingredients

Vegan Stuffed Shells

  • 12 oz. tomato sauce
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 10-12 large pasta shells (parboiled)
  • 1 (8 oz) container of vegan cream cheese, room temperature
  • 2 cups spinach
  • 4 Tbs vegan parmesan
  • 2 Tbs nutritional yeast
  • Vegan mozzarella

Directions

  1. Parboil the shells according to the package, preheat the oven to 350ºF, and prepare a small casserole dish by lightly spraying it with cooking oil. Once parboiled, drain and use the boiling pasta water to wilt the spinach in a colander by dumping the hot water over the spinach and then quickly rinsing it with cold water. Drain and pat dry with paper towels.
  2. In a blender or food processor, blend the vegan cream cheese with the vegan parmesan, nutritional yeast, and a dash of garlic powder and oregano.
  3. Add half of the spinach to the blender and pulse a few times. Remove the blade, and mix in the remainder of the spinach.
  4. In a small bowl, whisk together the tomato sauce with the oregano, salt, black pepper, garlic, and red pepper flakes.
  5. Assemble the casserole by evenly lining the dish with the tomato sauce. Fill the shells evenly and line them neatly in the dish. Once done, add the remainder of the tomato sauce over the shells and top with about 1/4 cup of the vegan mozzarella plus extra dashes of vegan parm. Cover with foil and place in the oven.
  6. Bake for about 25-35 minutes, removing the foil for the last 5-10 minutes and cooking until it bubbles.
  7. Remove from the oven and allow it to cool before serving.

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!

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Rutabaga & White Bean Stew
February 8, 2025

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread. Ingredients Serves: 6 Time: 60 minutes Rutabaga & White Bean Stew Directions NUTRITION INFORMATION Nutrition Disclaimer MORE DELICIOUSNESS If you’re looking for even …

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