Tag: Recipes

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies. Ingredients Serves: 4 Time: 1 hour and 45 minutes Red Hot Tempeh & Rice 

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew. Ingredients Serves: 4 Time: 45-50 

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken.

Ingredients

Roasted Veggie Farro Bowl

  • 1 cup farro, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium squash, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 cups lacinato kale, chopped
  • 1 cucumber, thinly sliced
  • 1/4 cup parsley, chopped
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
  7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, 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!

Vegan Stuffed Shells

Vegan Stuffed Shells

Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering! Ingredients Vegan Stuffed Shells Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing 

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients. Ingredients Serves: 4-6 Time: 45-50 minutes Coconut Tofu & Rice Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even 

Warm Quinoa Salad & Roasted Cauliflower

Warm Quinoa Salad & Roasted Cauliflower

Warm Quinoa Salad & Roasted Cauliflower with celery, carrots, onion, and kale. This delicious and easy recipe is rich in nutrients.

Ingredients

Serves: 3-4 Time: 40 minutes

Warm Quinoa Salad & Roasted Cauliflower

  • 1 head of cauliflower, chopped into florets
  • 1/2 large yellow onion, diced
  • 3 large carrots, chopped
  • 2-3 celery stalks, chopped
  • 1 tsp paprika
  • 1/2 tsp ground sage
  • 1 tsp garlic powder
  • 1/2 tsp ground thyme
  • Salt and black pepper to taste
  • 1-2 Tbs olive oil
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 4 cups kale, stems removed and chopped

Directions

  1. Preheat the oven to 400ºF and prepare your cauliflower, onion, carrot, and celery. Toss the vegetables in a bowl with oil, salt & pepper, garlic powder, sage, thyme, and paprika. Spread the vegetables onto a baking sheet, place in the oven, and roast for 25-35 minutes until lightly roasted.
  2. Bring 2 cups of vegetable broth to a boil in a medium pot with the rinsed quinoa. Once boiling, reduce heat to low, cover with a lid, and allow it to simmer for about 25 minutes until the liquid is absorbed and the quinoa is cooked.
  3. While everything is cooking, remove the stems from the kale and chop. Toss the kale with the cooked quinoa, enough to wilt it lightly.
  4. Serve the quinoa kale salad with the roasted vegetables, 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.

Roasted Acorn Squash & Orzo

Roasted Acorn Squash & Orzo

Roasted Acorn Squash & Orzo with parsnips, kale, carrots, and onion. This rich meal is packed with nutrients and is easy to prepare. Perfect for Fall! Ingredients Serves: 3-4 Time: 45 minutes Roasted Acorn Squash & Orzo Directions Nutrition Information Nutrition Disclaimer More Deliciousness If 

Low-Carb Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Low-Carb Thanksgiving Recipes to try for 2024! These delicious recipes are easy to make and can make for a healthier Thanksgiving. Take a look at some of our favorite recipes. Low-carb options limit carbohydrate intake which are found in grains, starchy vegetables, and fruit. A 

Pumpkin Chicken Curry

Pumpkin Chicken Curry

Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall!

Ingredients

Serves: 4-5

Pumpkin Chicken Curry

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 cup green peas, fresh or frozen
  • 1/2 cup pumpkin
  • 1 (13.5 oz) can lite coconut milk or 8-10 oz. vegetable broth
  • 1 Tbs red curry paste
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp cinnamon
  • 1 Tbs curry powder
  • Salt & black pepper to taste
  • Oil for cooking
  • 1/2 lb. seitan chick’n or chicken breast, seared or sautéed
  • Cooked jasmine rice for serving

Directions

  1. Prepare your vegetables and rice and cook your protein separately to temperature.
  2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the pan, then sauté the onion for 5 minutes, until translucent.
  3. Then, add the carrots and stir together for another 5 minutes before adding the garlic and peas. Stir for 1 minute. Add the seasonings and curry paste. Stir together for 2 more minutes.
  4. Add the coconut milk and pumpkin puree, and stir until well combined. Reduce heat, cover with a lid, and simmer for 15-20 minutes, adding the protein toward the end. Taste and adjust seasonings as desired.
  5. Serve with rice 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.

Hearty Chick’n & Rice Soup

Hearty Chick’n & Rice Soup

Hearty Chick’n & Rice Soup with a plant-based chicken substitute, this soup is easy to make and rich in flavor and protein. Hearty Chick’n & Rice Soup Serves: 6-8 Time: 45-50 minutes Ingredients Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even