Tag: Entree

Ethiopian-Style Seitan Chick’n
May 2, 2024

Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n served over rice and topped with cilantro is a quick and easy plant-based take on doro wot. Ingredients Ethiopian-Style Seitan Chick’n Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Golden Bowl
April 25, 2024

Golden Bowl

Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor! Ingredients Serves: 4-6 Time: 45-60 minutes Golden Bowl Peanut Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Parm Pasta
April 23, 2024

Beefy Parm Pasta

Beefy Parm Pasta that is fully plant-based! This protein-rich meal is quick, easy to make, and is absolutely delicious! You can also substitute for meat and dairy if desired. You may also use store-bought vegan parmesan or try homemade vegan parmesan. For a gluten-free option, use gluten-free pasta.

Ingredients

Serves: 4-6 Time: 45 minutes

Beefy Parm Pasta

  • 1 1/2 cups textured vegetable protein (TVP)
  • 1 cup vegetable broth (plus more if needed)
  • 12-16 oz. tomato sauce
  • 1 1/2 cup water
  • 1 Tbs red wine vinegar
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • 3 garlic cloves, minced
  • 1 medium zucchini, sliced
  • 1/2 yellow onion, diced
  • 1 small red bell pepper, diced
  • 1/2 cup cashew parmesan
  • Cooked pasta

Directions

  1. In a large skillet, set heat to medium-high. Once hot, lightly coat with enough olive oil and begin sautéing the onion. Cook for 5 minutes.
  2. Next, add the bell pepper, zucchini, and garlic. Cook for another 5-7 minutes.
  3. Then, add in the vegetable broth, tomato sauce, seasonings, and TVP.
  4. Set heat to medium-low and allow it to simmer together uncovered for 15-20 minutes.
  5. Meanwhile, cook your pasta according to its packaging.
  6. If the TVP sauce gets too thick too quickly, you may thin it out with more vegetable broth. Taste and adjust seasoning. Top the sauce with the vegan parmesan once cooked.
  7. If desired, serve the pasta with the TVP veggie sauce and top with more parmesan.

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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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Parmesan Roasted Chickpea Grain Bowl
April 18, 2024

Parmesan Roasted Chickpea Grain Bowl

Parmesan Roasted Chickpea Grain Bowl with roasted vegetables and kale served with brown rice is an easy protein meal. This recipe is easy to modify for a plant-based diet by using a non-dairy parmesan substitute. Try mixing and matching with different vegetables. Ingredients Serves: 3-4 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Meatiest Meatless Meatloaf
April 10, 2024

Meatiest Meatless Meatloaf

The Meatiest Meatless Meatloaf we’ve tried, and this one is full of protein! This hearty dish is sure to win over any non-believers in plant-based proteins. Serve with creamy mashed potatoes and roasted green beans or peas. Ingredients Serves: 6-8 Time: 1 hour 20 minutes …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Sweet & Sour Seitan Chick’n
April 8, 2024

Sweet & Sour Seitan Chick’n

Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal!

Ingredients

Serves: 4-6 Time: 45 minutes

Sweet & Sour Seitan Chick’n

  • 3 cups seitan chick’n, store-bought or homemade
  • 1/4 cup cornstarch
  • Sesame or peanut oil for cooking
  • 1 medium onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 1/2 cup pineapple, diced
  • Jasmine rice, for serving
  • Chopped scallions & sesame seeds for garnish

Sweet & Sour Sauce

  • 1 cup orange juice
  • 1 Tbs Cornstarch
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar
  • 2 Tbs soy sauce
  • 3 Tbs tomato paste
  • 1 Tbs sriracha
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper

Directions

  1. First, prepare your vegetables and set aside.
  2. Then, repare the 1/4 cup cornstarch in a medium-size bowl and set aside. If using a frozen seitan chick’n, defrost.
  3. In a medium saucepan, whisk together the orange juice and cornstarch until no clumps are left. Then, add in the remainder of the sauce ingredients.
  4. Set the saucepan on medium-low heat and simmer the sauce for 10 minutes, stirring often until thick and carmelized. Turn off the heat and set aside.
  5. Then, heat a large cast-iron skillet or wok to medium-high heat.
  6. Once hot, lightly coat with oil and sauté the onion and bell pepper with a pinch of salt for 5 minutes. Stir frequently.
  7. Quickly toss the seitan chick’n in the bowl of cornstarch, enough that it is sticking to the chick’n.
  8. Then, transfer the onion and bell pepper into the sauce and mix together.
  9. In the same skillet or wok, add another drizzle of oil to coat the pan and begin sautéeing the coated chick’n. Sauté for about 7 minutes, adding a little more oil if needed should the seitan stick to the pan too much.
  10. Then, pour the sauce with the vegetables into the wok or skillet with the seitan and stir together for 3-4 minutes, reducing heat to medium.
  11. Turn off the heat, serve over rice, top with garnishes 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu & Asparagus Pasta
April 4, 2024

Tofu & Asparagus Pasta

Tofu & Asparagus Pasta with roasted asparagus, flaky, lemony tofu, and a creamy but light pasta that is totally plant-based is a delicious and rich meal. This low-fat and high-protein recipe is easy to make substitutions for. You could substitute the asparagus for broccoli, use …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Kielbasa & Cabbage Stew
April 1, 2024

Vegan Kielbasa & Cabbage Stew

Vegan Kielbasa & Cabbage Stew with a plant-based sausage. This rich, hearty dish is easy to prepare and is rich in flavor. You can, of course, substitute for a meat kielbasa if desired. We recommend trying the Tofurky brand kielbasa or the Impossible Plant-Based Sausage …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken.

Ingredients

Serves: 4-6 Time: 45 minutes

Cauliflower & Seitan Curry

    • 2 cups chopped seitan
    • 1/2 yellow onion, diced
    • 2 medium carrots, diced
    • 1 cup cauliflower, chopped
    • 1 (14 oz) can lite coconut milk*
    • 2 Tbs tomato paste
    • 8 oz. cherry tomatoes
    • 1 can chickpeas, drained & rinsed
    • 2 tsp turmeric powder
    • 1 tsp garam masala
    • 1/4 tsp red chili flakes (optional)
    • 1 tsp ground ginger
    • 1/2 tsp garlic powder
    • Salt and black pepper to taste
    • 1-2 Tbs olive oil
    • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

    *Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

    Directions

    1. Begin by preparing your vegetables
    2. In a medium pot, set heat to medium-high. Once hot, add the olive oil.
    3. Begin searing the seitan, cooking for 5 minutes on each side until lightly crisp. Remove from the pot once cooked, deglaze with a dash of white vinegar.
    4. Next, add another splash of olive oil and the onion in the same pot and cook for 3-5 minutes before adding the carrots.
    5. Next, add the cauliflower and cook it for 5 more minutes.
    6. Add the seasonings and tomato paste. Cook for 3 more minutes.
    7. Next, add the tomatoes and chickpeas. Continue stirring together until all the vegetables are lightly tender.
    8. Add coconut milk and cooked seitan.
    9. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
    10. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh. Ingredients Roasted Beets & Polenta …

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