Tag: Entree

Red Bean & Tempeh Cassoulet
April 17, 2023

Red Bean & Tempeh Cassoulet

Red Bean & Tempeh Cassoulet is a hearty plant-based one-pot dish that is easy to make and absolutely delicious. Try substituting the tempeh for another plant-based option, such as Impossible Beef. Kidney beans are rich in nutrients, fiber, and protein! Ingredients Serves: 4-5 Time: 50 …

All Recipes, Entree, Plant-Based
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by egccstaff
Mushroom Noodle Stir-Fry
April 14, 2023

Mushroom Noodle Stir-Fry

Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles. Ingredients Mushroom …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes

  • 3-4 large golden beets, peeled & sliced
  • 10 oz cherry tomatoes, halved
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Dash of salt
  • 1 Tbs red wine vinegar

Couscous and Beans

  • 1/2 large onion, diced
  • 2-3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 2 cups vegetable broth
  • 1 cup couscous
  • 1 Tbs olive oil
  • 2 cups kale, stems removed & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Meanwhile, prepare the beets and tomatoes and toss in a mixing bowl with the olive oil, red wine vinegar, and seasonings.
  3. Lay the beets and tomatoes out onto a baking tray.
  4. Place in the oven and roast for about 25-35 minutes or until beets are tender and easy to poke through with a fork. Flip and stir the beets and tomatoes about halfway through roasting.
  5. Meanwhile, prepare the remaining ingredients.
  6. In a medium-large pot, set heat to medium.
  7. Once hot, add the olive oil and sauté the onions and garlic for about 5 minutes.
  8. Then, add the vegetable broth and bring it to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. When the couscous starts to absorb the liquid, add in the beans.
  12. Add in the kale once the couscous is cooked and let it wilt.
  13. Remove the beets and tomatoes from the oven once roasted.
  14. Serve the beets and tomatoes with the couscous mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Silken Tofu Curry
April 10, 2023

Silken Tofu Curry

Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Oyster Mushrooms & Bulgur Wheat
April 5, 2023

Oyster Mushrooms & Bulgur Wheat

Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Miso Mapo Tofu
April 1, 2023

Miso Mapo Tofu

Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided to use ground sichuan, miso, and spicy chili flakes.

Ingredients

Time: 35 minutes Serves: 3-4

Miso Mapo Tofu

  • 1 package soft silken tofu, cubed
  • 1 heaping Tbs red miso paste
  • 1/4-1/2 tsp chili flakes
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp ground Sichuan pepper
  • 1 cup vegetable broth
  • 1 Tbs sesame oil
  • Dash of rice vinegar
  • 1 Tbs soy sauce
  • 2 tsp corn starch + 1 tsp water, mixed
  • 3 green onions, chopped
  • 2-3 garlic cloves, minced
  • 1/2 yellow onion, thinly sliced
  • 4 oz mushrooms, minced

Directions

  1. Begin by preparing the mushrooms and onions.
  2. In a skillet, set heat to medium-high.
  3. Once hot, add the sesame oil and begin sautéeing the onions until translucent, about 5-7 minutes.
  4. Then, add the mushrooms and stir for another 5-7 minutes. Add in the soy sauce and rice vinegar and reduce heat to medium.
  5. Meanwhile, bring the vegetable broth to a boil in a small pot and add chili flakes, ginger, cumin, and sichuan.
  6. Mix the cornstarch and water in a separate small bowl until it forms a somewhat watery paste.
  7. In another small bowl, add the miso paste.
  8. After the vegetable broth has come to a boil, turn off the heat. Transfer some of the broth to the bowl with miso paste and stir until it is a watery paste.
  9. Combine the broth, miso mix, and cornstarch mix in with the onions and mushrooms.
  10. Stir together until the sauce begins to thicken.
  11. Then, carefully fold in the cubed silken tofu and top with green onions.
  12. Remove from heat, serve over rice, 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets with Couscous & Greens
March 29, 2023

Roasted Beets with Couscous & Greens

Roasted Beets with Couscous & Greens is a delicious vegetable platter, or these components can make for easy side dishes. You can swap out the grains for quinoa, rice, or orzo and try using an assortment of greens. You may also substitute the beans for …

Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot Quinoa Cashew Soup
March 21, 2023

Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers. Ingredients Serves: 6-8 cups Carrot Quinoa Cashew Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Rice Spring Grain Bowl
March 17, 2023

White Bean & Rice Spring Grain Bowl

White Bean & Rice Spring Grain Bowl with fresh vegetables is a delicious complete protein that is easy to prepare. This dish can be prepared with various seasonal vegetables and makes for an excellent side dish or entree on its own!

Ingredients

White Bean & Rice Spring Grain Bowl

  • 1 cup rice
  • 1 can cannellini or navy beans, drained & rinsed
  • 2 cups vegetable broth
  • 1/2 – 1 cup water
  • 1/2 large yellow onion, diced
  • 1-2 medium carrots, diced
  • 4-5 radishes, chopped
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 2 tsp dried dill
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1/2 tsp ground mustard
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1 Tbs Apple cider vinegar

Directions

  1. Begin by preparing your vegetables.
  2. In a large stovetop pot, set heat to medium-high. Once hot, add the oil.
  3. When the oil is hot, sauté the onion and carrot for 5-7 minutes or until the onions are translucent.
  4. Then, add the radishes and seasonings.
  5. Stir together for another 1-2 minutes, adding the vinegar to deglaze the pot.
  6. Add in the rice and stir for 2 minutes.
  7. Then, add the beans and 2 cups of vegetable broth, and 1/2 cup of water.
  8. Cover the pot with a lid and bring it to a boil.
  9. Once boiling, reduce heat to low and simmer for 20-25 minutes, occasionally stirring to prevent the rice from sticking to the bottom, and add more water if the rice is not fully cooked.
  10. After the rice is cooked, add in the kale and broccoli and let them wilt for 5 minutes.
  11. Taste and adjust seasoning.
  12. 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Mole Beans
March 15, 2023

Cilantro Lime Rice & Mole Beans

Cilantro Lime Rice & Mole Beans makes for a delicious restaurant-style trio that you can serve with tortillas and pair with fresh avocado, sour cream, or salsa. You can try and mix and match the vegetables or add another protein to your fajitas, like mole …

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