Tag: vegan recipes

Tempeh Barley Chili

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat 

Plant-Based Fried Rice

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best 

Butternut Squash Pasta

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta.

Ingredients

Serves: 6 Time: 45 minutes

Butternut Squash Pasta

  • 1/2 large butternut squash, cubed
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 Tbs olive oil, divided into 3
  • Box of penne or rotini pasta
  • 1/2 cup broccoli florets
  • 4-5 white mushrooms, sliced
  • 1 Tbs Balsamic vinegar

Directions

  1. Begin by preheating the oven to 400ºF and preparing your squash.
  2. Add the butternut squash to a baking sheet and mix with 1/2 Tbs olive oil and a pinch fo salt and pepper.
  3. Place in the oven and roast for 20-25 minutes.
  4. Meanwhile, begin preparing the onion and garlic and set aside from the broccoli and mushrooms.
  5. Then, begin boiling water to cook your pasta.
  6. When the squash has roasted, remove from the oven and set aside.
  7. Then, in a medium-large stovetop pot, add another 1/2 Tbs olive oil to high heat.
  8. Once hot, begin sauteeing the onion and garlic, cooking for about 5-7 minutes.
  9. Remove the onion/garlic from heat and mix in the butternut squash and seasonings.
  10. Then transfer to a food processor or use an immersion blender to cream together the squash and onion, adding about 2-3 large spoonfuls of the pasta water to thin it out.
  11. Return the squash sauce to the stove and set heat to low. Continue adding pasta water to reach desired consistency of the sauce.
  12. Next, use the remaining oil to heat in a small skillet. Once hot, sauté the broccoli and mushrooms, cooking for about 7 minutes, stirring occassionally.
  13. Then, add the balsmic vinegar to the skillet. Cook for another 2-3 minutes then remove from heat.
  14. Drain the pasta from the water once cooked, then transfer to the squash sauce, toss in the broccoli and mushrooms.
  15. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!

Ingredients

Yield: 12-16 scones Time: 45-50 minutes

Pumpkin Cranberry Scones

  • 2 cups flour
  • 1 Tbs pumpkin spice
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 cup cold vegan margerine
  • 1/4 cup plain non-dairy milk
  • 4 tsp ground flaxseed
  • 1 1/2 cup pumpkin puree
  • 2 Tbs molasses
  • heaping 1/2 cup dried cranberries
  • 2-3 Tbs pepitas (pumpkin seeds) for garnish

Directions

  1. Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
  2. In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
  3. Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
  4. Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
  5. Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
  6. Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
  7. Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
  8. Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
  9. Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
  10. Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
  11. Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
  12. Store at room temperature for 3-4 days.

Nutrition Information

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Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes

Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, 

Tofu Lettuce Wraps

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper 

Grits & Chard Medley

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and salad turnips.

Ingredients

Grits & Chard Medley

  • 1/2 lb romano beans (or green beans), stems removed
  • 1 small yellow onion, diced
  • 2/3 cup cherry tomatoes
  • 1 large bunch rainbow chard, stems removed & leaves chopped
  • 3-4 garlic cloves, minced
  • 2-3 small salad turnips, chopped
  • 1 cup yellow grits
  • 4 cups water or vegetable broth
  • 1 Tbs Olive oil
  • 1-2 Tbs Apple Cider Vinegar
  • Salt & black pepper to taste
  • Paprika
  • Garlic Powder
  • Ground Mustard
  • Chili Powder
  • Ground Sage
  • Ground Thyme

Directions

  1. Begin by preheating the oven to 400ºF and preparing your vegetables.
  2. Setting the rainbow chard, garlic, onion, and turnips aside. Drain the chickpeas into a colander.
  3. Next, add the romano beans and cherry tomatoes to a roasting pan.
  4. Mix in with 1 Tbs olive oil and apple cider vinegar, 1 tsp salt and black pepper, 2 tsp paprika, 1/2 tsp chili powder & ground mustard, and sage. Toss together well and place in the oven, roast for about 35-40 minutes, stirring halfway through
  5. Meanwhile, in a medium-large pot, add the vegetable broth or water. Add in a pinch of salt. 
  6. Once boiling, stir in the grits along with a dash of black pepper, paprika, and garlic powder. Mix together for 1-2 minutes, then reduce heat to low, cover with lid, and allow it to simmer for 20 minutes, stirring occasionally to ensure the grits aren’t clumping together at the bottom.
  7. Next, in a medium skillet add another splash of olive oil. 
  8. Once hot, add in the garlic and onion. Cook together for 5-7 minutes. Then add the turnips and chickpeas, season with 1/2 tsp ground thyme & mustard, and a dash of salt and black pepper.
  9. Then, add the rainbow chard. Stir together for 5-7 minutes until chard lightly wilts.
  10. Cook together for about 12-15 minutes, adding a tablespoon of apple cider vinegar at a time to deglaze the pan towards the end. 
  11. Turn off the heat on the chard, and once the beans and tomatoes have finished roasting, remove from the oven and combine with the rainbow chard mix. 
  12. Remove grits from heat once fully cooked* and serve together with vegetables and enjoy!

*For some creamy grits, add about 1 Tbs of non-dairy or dairy butter towards the end of cooking, we also like to add 1-2 Tbs of nutritional yeast and a generous dash of old bay seasoning.

Nutrition Information

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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.

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a