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 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 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
Prepare your vegetables and measure out your ingredients.
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.
Once boiling, reduce heat to low and simmer for 30 minutes.
Taste and adjust seasonings. Serve with toasted bread or cooked pasta for a more traditional style.
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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 …
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 …
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.
Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
Rinse your quinoa using a mesh strainer or mesh bag.
Then, in a medium pot, bring vegetable broth to a boil.
Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, serve, and enjoy!
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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 …
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 …
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
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.
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.
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.
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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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …