Tag: Vegan

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 

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and 

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 outcome, prepare your rice ahead of time and allow it to completely cool. Leaving it in the refrigerator the day before is even better.

Ingredients

Serves: 4 Time: 45 minutes

Plant-Based Fried Rice

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 3-4 radishes, thinly sliced
  • 4 Tbs Just Egg plant-based scramble
  • 1/2 package tempeh, sliced
  • 2-3 Tbs soy sauce
  • 1 Tbs non-dairy butter
  • 1-2 Tbs rice vinegar
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • Cooked rice, chilled (prep: 1 cup rice, 2 cups water)
  • Topping: chopped scallions, sriracha

Directions

  1. Begin by preparing your vegetables.
  2. Then in a small pan, scramble the Just Egg until cooked. Remove from heat and set aside.
  3. Next, in a large skillet, heat the non-dairy butter.
  4. Once hot, begin cooking the tempeh. Cook on each side for about 2-3 minutes or until lightly crisp.
  5. Then, add in the onion, pepper, carrot, and squash.
  6. Continue to cook together for 5-7 minutes.
  7. Next, add the mushrooms, radishes, seasonings, and 1-2 Tbs of soy sauce.
  8. Stir together for another 5-7 minutes on high heat.
  9. Add in the rice vinegar and stir. Then add in the cold rice and dash of soy sauce.
  10. Continue to cook until the rice is fully incorporated, allowing it to crisp lightly on the bottom.
  11. Taste and adjust seasoning as desired by adding more soy sauce.
  12. Then, stir in the plant-based egg scramble.
  13. Remove from heat, and top with scallions. Serve with sriracha if desired.
  14. Serve and enjoy!

Nutrition Information

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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 

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 minutes

Roasted Butternut Squash Curry

  • 1 large butternut squash
  • 1/4 – 1/2 cup canned pumpkin puree
  • 1 (14 oz) can lite coconut milk*
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 large carrot, diced
  • 1/2 cup mushrooms, sliced
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper or thai chili flakes
  • 1/2 tsp ground ginger
  • 1 Tbs curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp black pepper & salt
  • 1/2 lime, juiced
  • 1 cup rice
  • 2 cups water
  • Minced cilantro for garnish, optional

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Preheat the oven to 400º F.
  2. Prepare your squash by removing the ends, seeds, and cutting into about 1 1/2 – 2 inch chunks, leaving the skin on.
  3. Lightly toss the butternut squash in a bit of olive oil and salt and pepper. Transfer to a baking sheet and roast for 30-40 minutes or until softened.
  4. Meanwhile, prepare your onion, carrot, chickpeas, and mushrooms, and begin cooking your rice in the rice cooker or on the stovetop.
  5. Once the squash is done, remove from the oven. You may choose to leave the skin on or off.
  6. Transfer the squash to a medium pot and begin to puree with an immersion blender (or transfer to a blender or food processor) until smooth. Mix in the pumpkin, coconut milk, and all of the remaining spices. Set heat to low and cover with a lid, allowing it to simmer.
  7. Then, in a skillet, add 1 Tbs of olive oil and set heat to high.
  8. Begin sautéing the onion and garlic, cooking for about 7-8 minutes. Then, add the carrot and cook for another 5 minutes.
  9. Mix in the mushrooms and chickpeas and lime juice.
  10. Lightly season with a dash of salt and pepper and the same spices you used for the sauce, adding just a small pinch of each.
  11. Once the vegetables have softened, pour the butternut curry sauce into the skillet and mix together well. Simmer on medium-low for another 10 minutes.
  12. Taste and adjust seasonings if desired before removing from heat.
  13. Serve over rice and enjoy!

Nutrition Information

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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 

Tempeh Bolognese

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil. Ingredients Time: 45-55 minutes Tempeh Bolognese 1 package tempeh, minced or grated 

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, thinly diced
  • 1 cup broccoli florets
  • 2 Tbs soy sauce
  • 1 Tbs sesame oil
  • 1/2 Tbs brown sugar
  • 1 tsp Chinese five spice
  • 1/2 tsp ground ginger
  • 1/4 tsp thai chili flakes
  • 1 Tbs rice vinegar

Directions

  1. Preheat the oven to 400ºF
  2. In a large mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, seasonings, and rice vinegar.
  3. Toss in the onion and sweet potato and mix well.
  4. Reserve some of the marinade and transfer the sweet potato and onion to a roasting pan and place in the oven. Cook for about 30 minutes.
  5. Then, toss the broccoli in the marinade and add to the roasting pan.
  6. Roast for another 45-50 minutes or until cooked and lightly crisp.
  7. Serve with entrée or as a side 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.

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