Tag: Entree

Tomato & Herb Grain Bowl

Tomato & Herb Grain Bowl

Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance. Ingredients Serves: 4-5 Time: 60 minutes Tomato 

Urad Dal & Cauliflower

Urad Dal & Cauliflower

Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut 

Drunken Noodles

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season.

Ingredients

Serves: 4 Time: 60 minutes

Drunken Noodles

  • 16 oz. wide rice noodles
  • 1 lb. seitan chicken, chopped if using freshly made seitan

Stir Fry

  • 8 oz. shiitake mushrooms
  • 3 Tbs coconut oil
  • 5 garlic cloves, minced
  • 1 medium bell pepper, thinly sliced
  • 1 large carrot, cut into thin half-moons
  • 1/2 cup snow peas
  • 1 tsp red pepper flakes
  • 1 cup fresh basil leaves, loosely packed

Sauce

  • 6 Tbs red miso paste
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp five spice
  • 1/4 tsp ground ginger
  • 3/4 cups vegetable broth

Garnish

  • Thinly sliced radishes
  • Chopped, dry-roasted peanuts
  • Sriracha
  • Minced cilantro or basil
  • Lime wedges

Directions

  1. Bring water to a boil in a large pot and cook the noodles according to their package until al dente. As soon as they’re cooked, drain and rinse in cold water in a colander, then return to a pot filled with cold water and ice. Carefully pull apart any sticky noodles with your hands.
  2. In a large wok or skillet, sear your protein for 5-7 minutes on each side in 1-2 Tbs coconut oil. Once cooked, set aside.
  3. In a blender or mixing with a whisk, blend together the sauce ingredients and set aside.
  4. Then, prepare your stir-fry ingredients.
  5. Heat the skillet on medium. Once hot, add the coconut oil and begin cooking the carrot and bell pepper. Cook together for 5 minutes, then add the garlic. Stir for 1 more minute.
  6. Add the mushrooms, snow peas, and red pepper flakes. Cook for another 3-4 minutes.
  7. Then, add the sauce and bring to a low simmer. Add the basil and cook until it wilts.
  8. Add the cooked protein and noodles to the stir-fry. Toss to coat evenly, then serve immediately with garnishes.

Nutrition Information

Nutrition Disclaimer

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Summer Shiitake Linguine

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer 

Seitan Jambalaya

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You 

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients.

Ingredients

Roasted Beet Protein Bowl

  • 5-6 small golden beets, peeled and chopped
  • 8-10 oz. cherry tomatoes
  • 1 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • 2 Tbs Olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp Paprika
  • 1/2 Dried thyme
  • 1/2 Dried sage
  • 1 tsp Black Pepper
  • Salt to taste

Rice Pilaf

  • 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
  • 1 cup rice
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup mushrooms, sliced (optional)

Salad

  • 2 cups kale, stems removed & chopped
  • 1/2 cup red cabbage, thinly sliced
  • 1 small sweet salad turnip, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1/4 cup broccoli florets, finely chopped

Mustard Dressing

  • 1 Tbs dijon mustard
  • 2 Tbs olive oil
  • 1/2 Tbs white vinegar
  • Dash of salt and pepper

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Lightly toss the vegetable in olive oil and balsamic vinegar, and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
  3. Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
  4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
  5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
  6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
  7. In another large bowl, combine the salad ingredients and make the mustard dressing a small bowl.
  8. Serve the roasted vegetables with the rice pilaf and salad, top with dressing 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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Meat-Free Surf and Turf

Meat-Free Surf and Turf

Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other 

Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew

Chickpea & Seitan Curried Stew with onion, carrots, tomatoes, and coconut cream. This sweet & spicy dish is hearty and delicious and can be served with basmati rice or couscous. You can also replace the seitan with beef and substitute the coconut cream for dairy-based 

Seitan & Cabbage Salad

Seitan & Cabbage Salad

Seitan & Cabbage Salad with carrots, radishes, and a spicy miso lime dressing is a delicious dish to enjoy on a hot summer day. You can easily modify this into a poke bowl with rice and edamame for extra fuel for your day.

Ingredients

Serves: 4-6

Seitan & Cabbage Salad

  • 1 lb seitan, cut into thin strips
  • 2 Tbs coconut oil
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp black powder
  • 4 cups red or green cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup dry roasted peanuts, chopped
  • 1/4 cup cilantro, minced
  • 1/2 cup pickled red onion, chopped

Dressing

  • 2 Tbs rice vinegar
  • 2 Tbs miso
  • 1 Tbs vegetable oil
  • 2 Tbs lime juice
  • 1 Tbs sriracha
  • 2 tsp honey
  • 2 tsp fresh ginger, peeled & minced

Directions

  1. In a blender, combine the dressing ingredients and mix together until smooth. Store the dressing in an airtight container and store in the fridge until serving.
  2. Chop up your cabbage, carrots, radishes, peanuts, cilantro, and onions. Toss together in a bowl.
  3. Whether you’re using store-bought or homemade seitan, heat a skillet on medium. Once hot, begin sautéing the seitan in the coconut oil.
  4. Add the seasonings, cook for about 8-10 minutes. Allow the seitan to cool before serving.
  5. Assemble the salad with the cabbage mix and seitan. Top with the dressing 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

Spicy Tempeh Mushroom Tacos

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