Tag: Recipes

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
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
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by egccstaff
Sweet Potato Pasta
November 2, 2023

Sweet Potato Pasta

Sweet Potato Pasta makes for a creamy & delicious dish that is easy to prepare. We topped this dish with sautéed vegetables, but you could also try adding tempeh for additional protein. For a gluten-free version, substitute for gluten-free pasta.

Ingredients

Serves: 4 Time: 45 minutes

Sweet Potato Pasta

  • 2-3 sweet potatoes (medium-small), chopped
  • 1/2 yellow onion, sliced
  • 1/2 bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1/4 cup nutritional yeast
  • 2 cups non-dairy milk
  • Olive oil
  • Salt to taste
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp oregano
  • 8 oz. uncooked pasta

Directions

  1. Preheat the oven to 350ºF and prepare your sweet potato.
  2. Lightly coat the sweet potato in olive oil and sprinkle lightly with salt in a mixing bowl. Toss and spread the sweet potato out onto a baking sheet.
  3. Place the sweet potato in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your veggies for sautéeing and prepare a pot of water for boiling your pasta.
  5. Cook your pasta according to the package, then drain & set aside once cooked.
  6. After the sweet potato has roasted, place in a food processor or blend in a pot with an immersion blender and blend with the non-dairy milk, nutritional yeast, red pepper flakes, paprika, black pepper, and oregano. Return the sweet potato sauce to a pot and simmer on low.
  7. Meanwhile, sauté the onion, pepper, and garlic in a small skillet.
  8. In a small pot, boil water and cook the broccoli florets for 2-3 minutes, then drain and add to the sautéed vegetables.
  9. Lightly season the vegetables with salt, pepper, and Italian seasoning or dried oregano, and add a splash of white vinegar or water to deglaze the pan.
  10. Serve the pasta with the sweet potato sauce and sautéed veggies on top, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Hearty Red Bean Soup
November 1, 2023

Hearty Red Bean Soup

Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken. Ingredients Serves: 4-6 Time: 35-40 minutes Hearty Red Bean …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Stuffed Delicata Squash
October 19, 2023

Stuffed Delicata Squash

Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe. Ingredients Time: 1 Hour 20 Minutes Serves: 2-4 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Potato Broccoli Soup
October 4, 2023

Potato Broccoli Soup

Potato Broccoli Soup that is creamy and dairy-free! This soup is easy to prepare and is perfect for the cold weather months.

Ingredients

Serves: 5-6 Time: 45 minutes

Potato Broccoli Soup

  • 1-2 lbs golden or yukon potatoes, chopped
  • 6 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • black pepper to taste
  • 1 tsp paprika
  • 1/2 dried dill
  • 1 cup raw cashews, chopped
  • 6 Tbs nutritional yeast
  • 1/4 tsp red pepper flakes
  • Olive oil for sautéeing

Directions

  1. Begin by preparing your vegetables.
  2. Then, preheat a stock pot over medium heat.
  3. Once hot, add enough olive oil to lightly coat the bottom and begin sautéeing the onions for about 5 minutes or until translucent. 
  4. Next, add the garlic, carrots, and celery and cook for 5-7 more minutes.
  5. Add the garlic, potatoes, cashews, vegetable stock, nutritional yeast, and seasoning.
  6. Stir together, cover with a lid, and simmer on low, cooking for about 20-30 minutes.
  7. Remove from heat then blend together with an immersion blender (or transfer to a blender) until creamy and smooth.
  8. Return the soup to the heat, then add in the broccoli florets and cover with a lid. Cook for 3-5 more minutes.
  9. Serve with chopped scallions, extra red pepper flakes, and croutons if desired, 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
Green Split Pea & Bean Stew
September 27, 2023

Green Split Pea & Bean Stew

Green Split Pea & Bean Stew is a delicious and easy dish to prepare in under an hour that is rich in plant-based protein! Green split peas are rich in fiber, iron, and potassium and are low in fat. You can try substituting the cannellini …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Slow Cooker Potato Curry
September 25, 2023

Slow Cooker Potato Curry

Slow Cooker Potato Curry with chickpeas served over rice is a delicious and creamy dish that is easy to prepare. If desired, you can also prepare this recipe with chicken or tofu. Serve with rice or naan bread. Ingredients Serves: 4-5 Time: 3-4 hours Slow …

All Recipes, Entree, Gluten Free
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by egccstaff
Roasted Eggplant & Mushroom Skillet
September 22, 2023

Roasted Eggplant & Mushroom Skillet

Roasted Eggplant & Mushroom Skillet with tomatoes, squash, and onion served over pasta. This ratatouille-inspired dish is rich in flavor and nutrients.

Ingredients

Serves: 3-4 Time: 45-60 minutes + 20-60 minutes prep

Roasted Eggplant & Mushroom Skillet

  • 1 medium eggplant, thinly sliced & salted
  • 1 small zucchini & yellow squash, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 yellow onion, thinly sliced
  • 10 oz. lion’s mane or comb tooth mushrooms
  • 8 oz. cherry tomatoes, halved
  • 1 cup tomato sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 2 tsp dried oregano
  • Parmesan or vegan parmesan
  • Salt & black pepper, to taste

Directions

  1. Prepare your eggplant by slicing it and laying it out onto a roasting pan. Generously season each slice with salt and allow it to rest for 20 minutes or up to an hour. Once done, drain and rinse in a strainer.
  2. Meanwhile, prepare your remaining vegetables and preheat the oven to 350º F.
  3. On medium-heat heat 1 tbs of olive oil in a large skillet and sauté the squash, eggplant, onion, and comb tooth mushrooms in batches until lightly browned on both sides.  Cook the mushrooms for only 4-5 minutes.
  4. Slice tomatoes and season with salt and pepper, set aside.
  5. Once the vegetables are cooked, deglaze the pan with white or red wine vinegar.
  6. Lightly drizzle more olive oil on the wiped pan and layer in the cooked vegetables with the tomatoes, arranging evenly. Season and gradually add tomato sauce between each layer.
  7. Top with remaining seasonings, tomato sauce, and parmesan. Place in the oven and cook for 10-15 minutes.
  8. Cook pasta while the vegetables bake.
  9. Once the pasta is cooked, drain & remove the vegetables from the oven. Serve atop pasta 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, Plant-Based, Vegan
-
by egccstaff
Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as …

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