Tag: Entree

Tomato & Rice Soup with Navy Beans
January 10, 2022

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese. Ingredients Serves: 10-12 Time: 45 Minutes Tomato & Rice Soup with Navy Beans x2 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Layered Roasted Vegetable Casserole
January 7, 2022

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa-Stuffed Acorn Squash
January 5, 2022

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash with cranberries, pistachios, and parsley, this dish is wonderful for the winter season. This dish is packed with nutrients and flavor that is sure to become a new holiday favorite.

Ingredients

Time: 1 hour 30 minutes Serves: 4

Quinoa-Stuffed Acorn Squash

  • 2 medium acorn squash
  • 2 Tbs apple cider vinegar
  • 3 Tbs olive oil
  • Salt & black pepper to taste
  • 1 small yellow onion, diced
  • 1 cup quinoa, rinsed
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1/4 cup dried cranberries
  • 1 cup fresh parsley leaves, chopped
  • 1/4 cup roasted pistachios, shelled & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Then, cut the acorn squash in half along the length and remove the seeds.
  3. Place the squash in a large baking dish, skin-side down.
  4. In a small bowl, combine the vinegar and 2 Tbs of olive oil. Add a pinch of salt and pepper.
  5. Then, brush the insides of the squash with the vinegar/oil mix, flip the squash and brush the skin-side. Keep the squash face-down.
  6. Place the squash in the oven and bake for about 50-60 minutes or until tender.
  7. Once the squash has baked, brush lightly with any remaining vinegar/olive oil mix.
  8. While the squash roasts heat the remaining olive oil in a medium saucepan.
  9. Saute the onion on medium-high heat. Stir occasionally until the onions are soft.
  10. Then, add the quinoa, a pinch of salt, and the remaining seasonings. Stire together for 1-2 minutes.
  11. Add in 2 cups of water and cover the pot.
  12. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes. Stir occasionally until the quinoa is tender and the liquid has been absorbed.
  13. Once the quinoa is done, remove from heat and stir in the cranberries and half of the parsley and pistachios.
  14. Finally, stuff the squash with the quinoa mix and top with the rest of the parsley and pistachios. Serve & enjoy!

Nutrition Information

*Information is for the entire recipe, not per serving (divide totals by 4 for an individual breakdown)

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Chorizo
January 3, 2022

Vegan Chorizo

This Vegan Chorizo is so delicious and stands up as a strong competitor against store-bought versions that you might find at Trader Joe’s or other grocery stores with whole food sections. All you need is extra-firm tofu and a few simple ingredients. Pair this recipe …

All Recipes, Breakfast, Entree, Vegan
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by egccstaff
21 Winter Recipes for 2021
December 17, 2021

21 Winter Recipes for 2021

21 Winter Recipes for 2021 from some of our favorite recipes and other delights from our favorite food blogs. Give these delicious recipes a try this year! 21 Winter Recipes for 2021 Vegan Broccoli Cheese Soup Beet Cauliflower Risotto Peppermint Brownies Coconut Curry Sweet Potato …

All Recipes, Appetizer, Baking, Breakfast, Cooking Tips, Dessert, Entree, Gluten Free, Vegan
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by egccstaff
Roasted Cauliflower & Rice Tahini Bowl
December 15, 2021

Roasted Cauliflower & Rice Tahini Bowl

Roasted Cauliflower & Rice Tahini Bowl with chickpeas, lemon, capers, onions, and garlic this dish makes for an amazing grain bowl. Serve fresh for dinner or enjoy for lunch the next day.

Ingredients

Roasted Cauliflower & Rice Tahini Bowl

  • 1 head cauliflower, chopped florets
  • 1/2 yellow onion, diced
  • 2-4 garlic cloves, peeled & chopped
  • 1 cup rice, uncooked
  • 2 cups vegetable broth (or water + 1 bouillon cube)
  • 1 can chickpeas, drained & rinsed 
  • 1 tsp black pepper
  • 1/2 lemon, juiced
  • Olive oil
  • Apple cider vinegar
  • Salt & pepper to taste
  • Homemade tahini dressing
  • Capers & 1/4 cup cucumber, chopped for topping

Directions

  1. Preheat the oven to 400ºF
  2. Prepare the cauliflower, onion, and garlic.
  3. Once chopped, transfer the vegetables to a roasting pan and lightly coat with about 1 Tbs olive oil and apple cider vinegar. Season with a pinch of salt and pepper.
  4. Place the vegetables in the oven and cook for about 35-40 minutes or until vegetables are tender and roasted.
  5. In a medium stovetop pot, add 1 tsp olive oil on high heat. 
  6. Once hot, add the rice, black pepper, and lemon to the pot and cook for two minutes. 
  7. Add in the vegetable broth and chickpeas, cover the pot with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
  9. When the vegetables and done roasting, serve with the rice, top with tahini dressing, capers and cucumbers 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, Vegan
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by egccstaff
Winter Vegetable Stew
December 8, 2021

Winter Vegetable Stew

Winter Vegetable Stew with hearty root vegetables and herbs makes for a warm, satiating cup or bowl of stew. Enjoy with a side of bread or some crackers. You can also mix and match the vegetables for this stew, such as using Yukon potatoes or …

All Recipes, Entree, Vegan
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by egccstaff
Vegan Green Bean Casserole
December 3, 2021

Vegan Green Bean Casserole

Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors …

All Recipes, Entree, Vegan
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by egccstaff
Roasted Cauliflower Quinoa Bowl
November 19, 2021

Roasted Cauliflower Quinoa Bowl

Roasted Cauliflower Quinoa Bowl with extra vegetables and served with a tahini dressing. This dish is perfect served hot or cold for lunch or dinner. Mix and match the vegetables or substitute the quinoa for rice! You can also substitute the tempeh for garbanzo beans or cooked chicken.

Ingredients

Roasted Cauliflower Quinoa Bowl

  • 1 cup tri-color quinoa
  • 2 cups vegetable broth
  • 1/2 package tempeh, cubed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, peeled & chopped
  • 1 large carrot, diced
  • 1/2 small bell pepper, diced
  • 1/2 cup red cabbage, chopped
  • 1 cup cauliflower, chopped
  • 1/2 small squash, diced
  • Salt & pepper to taste
  • Olive oil
  • Apple Cider Vinegar

Tahini Dressing

  • 1/4 cup tahini 
  • 1 tbs lemon juice
  • 2 tbs water
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground cumin

Directions

  1. Begin by preheating the oven to 400ºF
  2. Chop your vegetables and transfer to a large roasting pan
  3. Drizzle the vegetables lightly with about 1 Tbs olive oil and apple cider vinegar and season with a generous dash of salt and black pepper.
  4. Place in the oven and roast for 35-40 minutes or until the vegetables are tender and slightly crisp
  5. Then, run cold water over quinoa in a fine-mesh strainer until water is clear.
  6. Meanwhile, heat a medium stovetop pot with a splash of olive oil on high heat.
  7. Add in the quinoa and cook for one minute.
  8. Then, add in the vegetable broth and stir together well.
  9. Cover the pot with a lid and remain on high heat until it reaches a boil.
  10. Once boiling, stir the quinoa again and set heat to low.
  11. Return the lid to the pot and allow the quinoa to simmer for 15-20 minutes or until fully cooked.
  12. Meanwhile, make the tahini dressing.
  13. When the vegetables and quinoa are done, serve together and top with tahini dressing and optionally, chopped scallions.
  14. Serve and enjoy! Leftovers can be served cold or warm for lunch the next day.

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, Vegan
-
by egccstaff
Street-Style Beans & Rice
November 17, 2021

Street-Style Beans & Rice

Street-Style Beans & Rice recalls the delicious flavors of grilled street corn or elote. This dish is packed with complete protein and is pretty spicy. For those who can’t do spice, you can remove the jalapeño and cayenne. While this dish is vegan, you can …

All Recipes
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by egccstaff