Tag: Gluten Free

Curry Roasted Daikon & Lentils
January 17, 2024

Curry Roasted Daikon & Lentils

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tomatillo & Poblano Soup
January 10, 2024

Tomatillo & Poblano Soup

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cauliflower & Chickpea Butternut Squash Soup
January 5, 2024

Cauliflower & Chickpea Butternut Squash Soup

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 more vegetable broth, leave out the curry flavorings altogether, and substitute for paprika, thyme, and sage for a different flavor profile.

Ingredients

Serves: 5-6 Time: 70 minutes

Cauliflower & Chickpea Butternut Squash Soup

  • 3 cups butternut squash, cubed
  • 2 large carrots
  • 1 Tbs olive oil + extra
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1 Tbs curry powder
  • 1/2 tsp ground cumin
  • 1 tsp turmeric, ground
  • 1 tsp black pepper
  • 2 cups vegetable broth and 1 can coconut milk (or 4 cups vegetable broth)
  • 1/2 lemon, juiced
  • 1 can chickpeas, drained & rinsed
  • 2 cups cauliflower, chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Prepare your butternut squash and parsnip. Once cubed, lay them out on a roasting pan or tray.
  3. Drizzle the squash and carrot with oil and lightly sprinkle with salt and pepper. Separately toss the cauliflower in oil, season with curry powder, and spread out on another tray.
  4. Place the butternut squash, carrot, and cauliflower in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
  5. Once the vegetables have roasted, remove them from the oven.
  6. Set heat to medium-high in a large stovetop pot and add the onion and garlic. Cook together for 3 minutes, then add the squash and carrot and a dash of the vegetable broth.
  7. Cook together for 5 minutes, adding in the seasonings. Save the chickpeas for last.
  8. Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
  9. Once blended, stir in chickpeas and roasted cauliflower.
  10. Taste and adjust seasoning as desired. Simmer together for 10-15 minutes.
  11. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Eggplant & Sausage Stew
December 18, 2023

Eggplant & Sausage Stew

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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Almond Crescent Cookies
December 11, 2023

Almond Crescent Cookies

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 …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Chick’n Tortilla Soup
December 4, 2023

Vegan Chick’n Tortilla Soup

Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for a potluck or meal prepping for the week!

Ingredients

Serves: 6-8 Time: 60-70 minutes

Vegan Chick’n Tortilla Soup

  • 1 package Morning Star Chick’n Strips
  • 1/2 yellow onion, diced
  • 1 jalapeño, diced (optional)
  • 4 garlic cloves, minced
  • 1 zucchini, small dice
  • 2 small or 1 medium sweet potato, small dice
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained & rinsed
  • 14 oz. crushed tomatoes
  • 1 can diced tomatoes with chiles
  • 4 Tbs adobo sauce
  • 1 lime, juiced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1/4 cup cilantro, minced (optional)
  • 1 avocado, sliced
  • Vegetable oil for cooking
  • Tortilla strips for topping

Directions

  1. Begin by preparing your vegetables and draining your beans & corn.
  2. In a large stock pot, set heat to medium.
  3. Once hot, add just enough oil to lightly coat the bottom of the pan and begin sautéing the onion and jalapeño. Cook for 5 minutes.
  4. Then, add in the garlic and stir for another 2-3 minutes or until fragrant.
  5. Next, add the black beans, corn, diced tomatoes, and crushed tomatoes. Stir for 2-3 minutes before adding the adobo sauce, lime, cumin, chili powder, and black pepper.
  6. Then, add in the lentils and sweet potato. Stir for a minute before adding the vegetable broth.
  7. Bring the soup to a low boil, then reduce heat to low, cover and simmer for 20-30 minutes or until the sweet potatoes are soft.
  8. Once the soup is cooked, serve hot and top with cilantro, avocado, and crispy tortilla strips or tortilla chips.
  9. Store leftovers in the refrigerator for up to 4-5 days, or freeze the batch for 2 weeks.

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
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards Soup
November 20, 2023

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes.

Ingredients

Serves: 4-6 Time: 60 minutes

Creamy Acorn Squash Soup

  • 2 medium acorn squash
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 3-4 garlic cloves, minced
  • 1-2 celery stalks, diced
  • 3 cups vegetable broth
  • 1 cup light coconut milk (optional, or sub for another cup of vegetable broth)
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Then, peel, slice and de-seed your squash (optionally you may leave the skin on).
  3. Lightly toss the squash in olive oil and add a dash of salt and pepper. Spread the squash onto a baking sheet and roast in the oven for 30-40 minutes or until softened and lightly roasted.
  4. Meanwhile, prepare your onion, carrot, celery, and garlic.
  5. Sauté the onion, carrot, celery, and garlic in a stock pot on medium heat until tender.
  6. Then, add the seasonings, vegetable broth, and coconut milk. Reduce heat to low.
  7. Once the squash is cooked, add to the stock pot and simmer for another 5 minutes.
  8. Then, transfer the soup to a food processor or use an immersion blender to blend the soup until creamy and smooth.
  9. Lastly, taste and adjust seasonings and add in the chopped kale once the soup is cooked.
  10. Serve with croutons, toast, or crackers, or top with pepitas if desired.

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
Coconut Curry Split Pea Soup
November 7, 2023

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth. Ingredients Serves: 6-8 Time: 60-70 minutes Coconut …

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