Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can …
Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture. Ingredients Serves: …
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Vegan Rogan Josh is a plant-based take on a Kashmiri lamb curry cooked in a creamy tomato-based sauce and spices. If you’re using tofu, we recommend marinating it in advance. If you want to skip out on the coconut milk, you could use just tomato …
Daikon Tofu Pho is fairly easy to make and is rich in nutrients! This recipe can be modified to have your favorite protein and veggies, but daikon and bok choy is crispy and refreshing with steamed tofu. Ingredients Serves: 3-4 Time: 45-50 minutes Daikon Tofu …
Curry Roasted Daikon & Lentils is a delicious and easy recipe to prepare. Serve these tasty lentils as a side dish with naan bread or over rice as an entree. Daikon radishes are packed with fiber and vitamin C and may be shown to improve blood sugar control, increase weight loss, enhance immune function, and improve regularity. Red lentils are an excellent source of low-fat protein, but you may also substitute for chickpeas or riced cauliflower, depending on your dietary needs.
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Tomatillo & Poblano Soup with crispy tortilla strips is a rich and delicious recipe that warms the heart. These simple ingredients bring out a ton of flavor. This soup can be mild or spicy depending on taste. You can add shredded chicken for additional protein …
Cauliflower & Chickpea Butternut Squash Soup is a delicious and hearty soup. This recipe is restorative during the winter. This curried soup with roasted cauliflower can be modified for your tastes, so feel free to mix things up. You can substitute the coconut milk for …
Eggplant & Sausage Stew with bell pepper, tomato, onion, and garlic. Adapted from the Veganomicon, this hearty stew is rich in flavor and protein! You can use a meat-based or plant-baed sausage, or you can substitute the sausage for a hearty bean like chickpeas or fava beans. This recipe requires a lot of steps and patience, but the longer you let this stew simmer, the better it tastes as those flavors marinate.
Ingredients
Serves: 6 Time: 70-80 minutes
Eggplant & Sausage Stew
2 large eggplants
2 red bell peppers
1 whole garlic bulb
1 yellow onion, diced
2 garlic cloves, minced
28 oz. whole canned tomatoes
White wine or white vinegar or deglazing
2 bay leaves
1/2 tsp black pepper
1 tsp marjoram
1/2 tsp paprika
1 tsp salt
1 tsp dried thyme
1/2 tsp coriander or dried basil
2-4 sausages, chopped
Olive oil
Directions
Preheat the oven to 450ºF.
Prepare your eggplant by quarter cutting it across the length, then slice across into 3/4 inch slices.
Line two baking sheets with parchment paper and evenly arrange the eggplant onto the pans. Brush or lightly drizzle olive oil on the tops of the eggplant.
Cut the bell peppers in half, removing the seeds and stems. Lay the cut side down on the baking sheets with the eggplant, brushing the outside with oil.
Then, remove the papery skin of the garlic bulb and place that on one of the baking pans. Place the pans in the oven and begin roasting for 25 minutes.
After that time has passed, remove the pans from the oven and place the bell peppers in a plastic bag or saran wrap. Leave at room temperature to steam. This will make the skin easier to remove later.
Then, flip the eggplant and lightly drizzle and brush the other sides. Place the trays back in the oven and roast for another 15 minutes. After this bake, remove the pans and set the garlic aside to cool.
Next, in a soup pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot and sauté the onion for 10-12 minutes. After the onion has lightly carmelized, add the garlic and cook for two minutes.
Then, add a splash of white wine or vinegar, herbs, and tomatoes. Tear at the tomatoes by hand or with a wooden spoon before adding to the pot. Cook together for 5 minutes.
Next, add the eggplant and lightly crush with a spoon. Remove the skin from the bell pepper and chop into a small dice. Place in the soup pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook your sausage or plant-based sausage according to its packaging. Chop it in advance.
Once cooked, add the sausage to the soup pot and simmer for another 10-20 minutes (or as long as you can wait) along with the garlic bulb roasted and removed from its skin.
Serve the stew with a dash of parmesan or a dash of dried basil and enjoy!
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!
Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use. Ingredients Yield: 12-20 cookies Time: 25 minutes Almond Crescent Cookies Directions Nutrition Information …