Tag: Vegan

Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare. Ingredients Serves: 2-3 Tempeh Scramble Grit Bowl Directions Nutrition Information Nutrition Disclaimer More …

All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable nutrients like potassium and vitamin C.

Ingredients

Serves: 4 Time: 1 hour

Roasted Eggplant Soup

  • 1 large eggplant, sliced & salted
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2-4 cups vegetable broth
  • 1 Tbs olive oil
  • Salt
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes
  • Optional topping: parmesan or shredded mozzarella (vegan or non)

Directions

  1. Begin by chopping your eggplant into medium sliced, about 1 inch thick.
  2. Lay the eggplant out on a baking sheet and sprinkle it generously with salt. Allow them to rest for about 20-30 minutes.
  3. Rinse the eggplant in a colander after it has salted. Preheat the oven to 400ºF
  4. Add the eggplant, garlic, onion, and tomatoes to a bowl.
  5. Toss the vegetables in olive oil and seasonings.
  6. Transfer the vegetables to a baking pan and roast for about 30 minutes or until lightly roasted.
  7. After the vegetables have roasted, transfer to a pot and blend with an immersion blender or use a food processor or blender, gradually adding vegetable broth until the soup has reached your desired thickness.
  8. Once blended, taste and adjust the seasoning to your liking.
  9. Serve with optional toppings or some toasted bread and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder. Ingredients Serves: 4 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Southwest Style Bean Soup
December 6, 2022

Southwest Style Bean Soup

Southwest Style Bean Soup, a delicious and easy soup with a little kick of spice to keep you warm during the cold winter months. You could also try serving this soup over rice or adding chicken for additional protein.

Ingredients

Time: 45 minutes Serves: 5-6

Southwest Style Bean Soup

  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 2 garlic cloves, minced
  • 1/2 large yellow onion, diced
  • 1 can corn, drained & rinsed
  • 1 large yellow bell pepper, diced
  • 2 small jalapeños, diced and seeds removed
  • 1 can diced tomatoes, drained & rinsed
  • 5 cups vegetable broth
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp black pepper
  • Optional: 1/4 tsp cayenne pepper, minced cilantro (for topping)

Directions

  1. Begin by preparing your vegetables and draining the beans, corn, and tomatoes in a colander.
  2. In a large stove top pot, set heat to high and add a drizzle of olive oil.
  3. Add the onion, garlic, pepper, and jalapeños and sauté for 5-7 minutes.
  4. Then, add the beans, tomatoes, and corn.
  5. Season with cumin, chili powder, and black pepper and add the vegetable broth.
  6. Bring the soup to a low boil, then reduce heat to low, cover, and simmer for 20-30 minutes.
  7. Taste and adjust seasoning as desired.
  8. 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, Vimeo, and Facebook

All Recipes
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by egccstaff
Leftover Cranberry Sauce Muffins
December 2, 2022

Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea. Ingredients Yield: 12 Time: 30 minutes Leftover Cranberry Sauce Muffins Crumb tobbing …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Apple Pie
November 30, 2022

Vegan Apple Pie

Vegan Apple Pie is a plant-based take on the classic pie. This dish is easier than it looks and is absolutely delicious. A hearty contender to any other traditional pie with a delightfully flaky crust and scrumptious filling. This is perfect for the fall and …

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if you’ve been working with butternut squash in the week and already have one broken down, diced, and ready to go.

Ingredients

Serves: 4 Time: 40-45 minutes

Roasted Butternut Squash & Cabbage

  • 2 cups butternut squash, diced
  • 1 cup red cabbage, chopped
  • 1 Tbs olive oil
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • Dash of salt & pepper
  • 1 tsp curry powder
  • 2 cups vegetable broth (or 1 cup broth & 1 cup coconut milk or cream)
  • 1 cup rice
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground turmeric

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
  3. Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
  4. Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
  5. Add the onion and garlic clove and stir for 2-3 minutes.
  6. Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
  7. Cover with a lid and allow the rice to come to a boil.
  8. Once boiling, reduce heat to low and simmer for about 20-25 minutes. Stir occasionally and add more water or broth if the rice begins to stick to the bottom too much.
  9. Serve the squash and cabbage over rice 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
Plant-Based Thanksgiving Recipes
November 23, 2022

Plant-Based Thanksgiving Recipes

Plant-Based Thanksgiving Recipes for your holiday season! Check out some of our favorite recipes to prepare for your next Thanksgiving, Friendsgiving, or holiday get-together. These recipes are easy to make and are absolutely delicious! We’ve picked some of the favorites we’ve made here on Hearty …

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