Tag: vegan recipes

Roasted Beets & Carrots
November 14, 2022

Roasted Beets & Carrots

Roasted Beets & Carrots can make for a delicious side dish or a part of a whole plant-based meal when served over a fluffy rice pilaf and bed of fresh greens. Beets are high in nutrients while low in calories, containing a notable source of …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Homemade Fig Newtons
November 9, 2022

Homemade Fig Newtons

Homemade Fig Newtons that are deliciously chewy & lightly sweet. This recipe is easy to make! All you need is a food processor or blender, a rolling pin, and parchment paper or silicon baking mats. Although figs are rich in natural sugar, they are also …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Spicy Roasted Veggies
November 7, 2022

Cilantro Lime Rice & Spicy Roasted Veggies

Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using chorizo, saute the meat on the stovetop and serve at the end with the roasted veggies. For a low-fat option, leave out the meat and cheese.

Ingredients

Serves: 4-5 Time: 35-40 minutes

Cilantro Lime Rice

  • 1 cup uncooked rice
  • 2 cups vegetable (or chicken) broth
  • 1/2 lime, juiced
  • 1 Tbs chopped cilantro
  • 1/2 Tbs olive oil

Spicy Roasted Veggies

  • 1 cup red cabbage, chopped
  • 1/2 yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1 large zucchini or squash, chopped
  • (1) 8 oz. can el pato hot tomato sauce
  • 1/2 cup Mexican-style shredded cheese, divided
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 Tbs olive oil
  • Optional: 1 package Meatless chorizo sausage, sliced

Directions

  1. Preheat the oven to 400ºF and begin preparing your vegetables.
  2. Once your vegetables are chopped, place them in a roasting pan and mix them with the hot tomato sauce, olive oil, and seasonings (include the plant-based chorizo if using).
  3. Top the veggies with half of the cheese, place in the oven, and roast for 20 minutes.
  4. Meanwhile, in a medium stovetop pot, add 1/2 Tbs olive oil and set heat to high.
  5. Once hot, add the rice and stir for 1 minute.
  6. Quickly add the lime juice and stock to the rice and stir.
  7. Then, add in the cilantro. Cover the rice with a lid and bring it to a boil.
  8. Once boiling, reduce heat to low and simmer for about 20-25 minutes, stirring occasionally.
  9. The rice will be done when it is softened and fluffy.
  10. After the veggies have cooked for about 20 minutes, remove them from the oven, stir, top with the remainder of the cheese, and bake for another 15-20 minutes or until the veggies are roasted and tender.
  11. Serve the rice with roasted veggies, and/or chorizo. Top with additional cilantro and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Butternut Squash & Parsnip Soup
November 4, 2022

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins. …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cauliflower & Tempeh Curry
October 26, 2022

Cauliflower & Tempeh Curry

Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roots & Lentil Soup
October 24, 2022

Roots & Lentil Soup

Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as a garam masala curry style or Thai spice approach. For a no-oil version or low-sodium version, simply roast the vegetables without oil and use low-sodium broth.

Ingredients

Serves: 5-6 Time: 50 minutes

Roots & Lentil Soup

  • 3 large carrots, diced
  • 1 medium sweet potato, cubed
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 Tbs tomato paste
  • 1 cup red lentils
  • 4-5 cups vegetable broth
  • 1/2 tsp cinnamon
  • 2 tsp paprika
  • 1/4 tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1/2 tsp dried mint
  • 1 Tbs olive oil

Directions

  1. Begin by preheating the oven to 400ºF, then prepare your carrot and sweet potato.
  2. Lay the diced/cubed carrot and sweet potato out on a roasting tray, drizzling with olive oil and sprinkling with a dash of salt and pepper.
  3. Place in the oven and roast for 25-30 minutes or until softened and lightly roasted.
  4. Meanwhile, prepare your onion and garlic.
  5. When the carrots and sweet potato have about 10 minutes left to roast, in a large pot, set heat to medium-high and begin to sauté the onion and garlic, adding a splash of vegetable broth to prevent them from scorching.
  6. Cook the onion and garlic until the onion turns translucent, then add the spices and tomato paste and cook for 1 minute.
  7. Next, add the carrot and sweet potato, and cook together for 5 minutes.
  8. Then, add the lentils, and stir together for 2 minutes.
  9. Add in the vegetable broth and bring the soup to a boil.
  10. Once boiling, reduce heat to low and simmer for 15 minutes.
  11. After 15 minutes, use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy. Return to pot and simmer on low for another 10 minutes.
  12. Remove from heat once done, serve & 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Kale & Shaved Brussels Sprouts Salad
October 21, 2022

Kale & Shaved Brussels Sprouts Salad

Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Spice Snaps
October 19, 2022

Pumpkin Spice Snaps

Pumpkin Spice Snaps, a delicious & soft cookie that plays on traditional ginger snaps. A quick & easy recipe for fall! Ingredients Yield: 12 cookies Pumpkin Spice Snaps Wet 1/3 c. pumpkin puree  1/4 c. olive oil 1 Tbs ground flax seed 1/2 tsp vanilla …

Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Pesto-Spinach Spaghetti
October 17, 2022

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired.

Ingredients

Serves: 4 Time: 35 minutes

Pesto-Spinach Spaghetti

Pesto

  • 1 cup kale, stems removed
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  • 1/2 cup sliced almonds
  • 3 garlic cloves, peeled & smashed
  • 2 Tbs olive oil
  • 1 Tbs lemon juice

Spaghetti

  • 4 cups spinach
  • 1/2 cup mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 small yellow squash or zucchini, thinly sliced
  • 1/2 box spaghetti

Optional toppings: parmesan or vegan parmesan cheese, sliced cherry tomatoes

Directions

  1. Add the pesto ingredients to a food processor or blender and blend until smooth. Set aside.
  2. Then, prepare your vegetables for cooking and begin boiling water for the pasta.
  3. In a large skillet, set heat to high and begin sautéeing the onion, squash, and mushroom. Cook together for 5-7 minutes. Lightly season with salt & black pepper.
  4. Once the onion is translucent, add in the spinach and pesto. When your water reaches a boil, begin to cook pasta to desired doneness.
  5. Cook the spinach/pesto mix until the spinach has wilted and the veggies are cooked all the way through. Turn off the heat and cover with a lid until the pasta is done.
  6. Drain the pasta and then add to the spinach pesto mix until fully combined.
  7. Serve & 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff