Tag: Gluten Free

Braised Sprouts & Tomatoes
May 24, 2023

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Carrot Cashew Curry Dip
May 22, 2023

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip is a delicious, creamy, easy dip to make for a potluck. Serve with crudité or pita, or try it out as a spread! Ingredients Carrot Cashew Curry Dip Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
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0 Comments
Lentil Pasta Sauce
May 17, 2023

Lentil Pasta Sauce

Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta.

Ingredients

Serves: 4-5 Time: 50-60 minutes

Lentil Pasta Sauce

  • 1 cup dry lentils
  • 1/2 yellow onion, diced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 3 cups water
  • 1 (8 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1/2 tsp black pepper, or to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • Salt to taste
  • 1 Tbs olive oil
  • Optional topping: fresh basil, crushed red pepper, nutritional yeast or vegan parmesan cheese

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Cook the onion and garlic for 2-3 minutes.
  4. Then, add the zucchini and squash and cook for 5 minutes.
  5. Next, add the mushrooms and cook for 2-3 minutes.
  6. Add the lentils, seasonings, and 3 cups of water to the vegetables. Bring to a boil, stirring occasionally.
  7. Once boiling, reduce heat to low, cover, and cook for 45 to 60 minutes.
  8. Finally, stir in tomato sauce and tomato paste until well incorporated.
  9. You may simmer again for another 20 minutes until the sauce is quite thick, or serve as is.
  10. Top over pasta or spaghetti and optional toppings, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Vegan Keema Curry
May 15, 2023

Vegan Keema Curry

Vegan Keema Curry is a plant-based take on an Indian dish traditionally made with minced lamb or mutton. This plant-based dish is a delicious alternative for those with dietary needs. If it is desired, leave the coconut milk out of this dish and substitute the …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Cauliflower Chickpea Veggie Soup
May 11, 2023

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cashew Risotto
May 10, 2023

Cashew Risotto

Cashew Risotto is a delicious and creamy dish that is easy to prepare! Serve this as a side dish to another entrée or alongside a protein. We prepared ours to pair with roasted vegetables.

Ingredients

Cashew Risotto

  • 1 cup cashews, soaked
  • 2 cups vegetable broth
  • 1 small shallot, diced
  • 1 cup rice
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 2-3 scallions, chopped
  • 1-2 Tbs fresh parsley, minced
  • 2 heaping Tbs nutritional yeast

Directions

  1. Begin by boiling some water, enough to cover the cashews in a bowl.
  2. Once the water has boiled, remove from heat, cover the cashews in a bowl with water and allow it to sit for 1-2 hours.
  3. After the cashews have soaked, drain the water and blend in a food processor or blender until creamy and paste-like.
  4. Then, chop the shallot.
  5. Using a medium stovetop pot, set heat to medium-high.
  6. Once hot, add the rice and stir for 1-2 minutes.
  7. Then, add the shallot, seasonings, nutritional yeast, and a heaping spoonful of the cashew paste.
  8. Gradually add the broth to dissolve the cashew paste and continue to cover the rice. Stir continuously.
  9. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
  10. Stir occasionally and add more liquid if the rice is too firm.
  11. Continue cooking until the rice is soft and fluffy.
  12. Once done, mix in the fresh parsley, 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Okra Rice
May 5, 2023

White Bean & Okra Rice

White Bean & Okra Rice with sautéed vegetables makes for a delicious and easy cajun-inspired dish, an easy complete protein. For this recipe, we added a package of minced tempeh, which is completely optional and could be substituted for ground beef or turkey. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Cauliflower Curry
May 3, 2023

Sweet Potato & Cauliflower Curry

Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Berbere Sweet Potatoes & Lentils
April 26, 2023

Berbere Sweet Potatoes & Lentils

Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients.

We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Serves: 5-6 Time: 60 minutes

Berbere Sweet Potatoes & Lentils

  • 1 cup lentils, any kind
  • 2 cups vegetable broth
  • 8 oz. tomato sauce
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 3-4 mushrooms, sliced
  • 1/2 cup purple cabbage, chopped
  • 2-3 garlic cloves, minced
  • 1-2 large sweet potatoes, cubes
  • Olive oil
  • Berbere spice, to taste
  • Salt & black pepper to taste
  • Chopped parsley, for garnish

Directions

  1. Preheat the oven to 400ºF and begin preparing the sweet potatoes.
  2. Toss the sweet potatoes lightly in olive oil and dash with salt, pepper, and berbere spice.
  3. Place the sweet potatoes in the oven and bake for 35-40 minutes, flipping and rotating halfway through.
  4. Meanwhile, prepare the remaining vegetables.
  5. In a large skillet, set heat to medium-high. Once hot, begin sautéeing the onion and garlic and cook for 5 minutes.
  6. Next, add the carrot and cook for another 5-7 minutes.
  7. Afterward, add the mushrooms, cabbage, and another dash of salt, pepper, and berbere spice. Stir for 2-3 minutes.
  8. Then, add the tomato sauce and vegetable broth and bring to a boil.
  9. Once boiling, add the lentils and cook for 2 minutes before reducing the heat to low, covering, and simmering until the liquid is mostly absorbed.
  10. Taste and adjust seasoning as desired once the lentils are cooked. Remove the sweet potatoes from the oven and add them to the skillet.
  11. Serve once cooked, top with chopped parsley, 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
Ethiopian-Spiced Lentil Vegetable Platter
April 20, 2023

Ethiopian-Spiced Lentil Vegetable Platter

Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice. We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that …

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