Tag: Recipes

Mushroom & Tempeh Goulash
May 10, 2025

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Veggie Farro Bowl
April 5, 2025

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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Stuffed Shells
February 17, 2025

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

  • 12 oz. tomato sauce
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 10-12 large pasta shells (parboiled)
  • 1 (8 oz) container of vegan cream cheese, room temperature
  • 2 cups spinach
  • 4 Tbs vegan parmesan
  • 2 Tbs nutritional yeast
  • Vegan mozzarella

Directions

  1. Parboil the shells according to the package, preheat the oven to 350ºF, and prepare a small casserole dish by lightly spraying it with cooking oil. Once parboiled, drain and use the boiling pasta water to wilt the spinach in a colander by dumping the hot water over the spinach and then quickly rinsing it with cold water. Drain and pat dry with paper towels.
  2. In a blender or food processor, blend the vegan cream cheese with the vegan parmesan, nutritional yeast, and a dash of garlic powder and oregano.
  3. Add half of the spinach to the blender and pulse a few times. Remove the blade, and mix in the remainder of the spinach.
  4. In a small bowl, whisk together the tomato sauce with the oregano, salt, black pepper, garlic, and red pepper flakes.
  5. Assemble the casserole by evenly lining the dish with the tomato sauce. Fill the shells evenly and line them neatly in the dish. Once done, add the remainder of the tomato sauce over the shells and top with about 1/4 cup of the vegan mozzarella plus extra dashes of vegan parm. Cover with foil and place in the oven.
  6. Bake for about 25-35 minutes, removing the foil for the last 5-10 minutes and cooking until it bubbles.
  7. Remove from the oven and allow it to cool before serving.

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
Coconut Tofu & Rice Soup
January 31, 2025

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Warm Quinoa Salad & Roasted Cauliflower
December 6, 2024

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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Acorn Squash & Orzo
November 28, 2024

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

  • 1 large acorn squash, halved & cut in half-moons
  • 2-3 large parsnips, chopped
  • 1 cup orzo
  • 2 cups vegetable broth
  • 1 medium carrot, diced
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 3-4 cups kale, chopped, stems removed
  • Oil
  • Salt & black pepper, to taste

Directions

  1. Preheat the oven to 400ºF and prepare the acorn squash and parsnips. Prepare two baking sheets as well with a baking mat or parchment paper.
  2. Toss the squash and parsnips in a hefty splash of oil and a dash of salt and pepper.
  3. Place the squash and parsnips in the oven and roast for 25-35 minutes until roasted and softened.
  4. Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to lightly coat the pot and begin sautéeing the onion, carrot, and pepper. Cook for 7 minutes before adding the vegetable broth. Raise the heat and bring to a boil.
  5. Once boiling, add the orzo, cook for 3-4 minutes before reducing heat to low, and cover with a lid. Simmer for another 10-12 minutes or until the liquid has been fully absorbed; stir occasionally.
  6. Serve the orzo, squash, and parsnips over a bed of chopped kale 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
Low-Carb Thanksgiving Recipes
November 15, 2024

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 …

All Recipes, Appetizer, Baking, Cooking Tips, Entree, Plant-Based
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by egccstaff
Pumpkin Chicken Curry
October 24, 2024

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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

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by egccstaff
Hearty Chick’n & Rice Soup
October 23, 2024

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

  • 1 large onion, diced
  • 3-4 garlic cloves, minced
  • 2 large carrots, diced
  • 1 1/2 cup peas, fresh or frozen
  • 1 cup mushrooms, sliced
  • 2 cups jasmine rice
  • 1/2 tsp paprika
  • 1/2 tsp dried rosemary
  • 3-4 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 12 cups vegetable broth
  • 1 lb. seitan chick’n homemade or store-bought, cut into chunks

Directions

  1. In a skillet, set heat to medium-high. Once hot, coat generously with oil and cook the seitan chick’n for about 5 minutes on each side until lightly browned. Once cooked, set aside on a plate with a paper towel.
  2. Then, prepare all your vegetables.
  3. In a large stock pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot. Sauté the onions for 5 minutes.
  4. Then add the carrots and cook for another 5 minutes. Add the garlic, and stir for one minute. Then, add the seasonings and stir for another 1-2 minutes.
  5. Next, add the rice, bay leaves, and broth and cover with a lid. Bring the soup to a boil. Reduce heat to low, remain covered, and simmer for about 15 minutes or until the rice is cooked. Stir occasionally.
  6. When the rice is cooked, taste and adjust the seasonings. Add more broth if needed if the liquid is heavily absorbed. Add the chick’n to the pot, and stir together for another few minutes. Then the soup is ready, top with fresh dill if you have any around, or dried dill will also work.
  7. 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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Smoky Broccoli Cheddar Soup
October 16, 2024

Smoky Broccoli Cheddar Soup

Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread. Ingredients Serves: 4-6 Time: 45 minutes Smoky Broccoli Cheddar Soup Directions Nutrition Information …

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