Tag: Entree

Roasted Beets & Broccoli
June 27, 2025

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 …

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

Nutrition Disclaimer

More Deliciousness

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

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

  • 1 cup farro, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium squash, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 cups lacinato kale, chopped
  • 1 cucumber, thinly sliced
  • 1/4 cup parsley, chopped
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
  2. 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.
  3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. 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.
  7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, 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!

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 …

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

  • 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

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, 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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …

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