Tag: Vegetarian

Parmesan Roasted Chickpea Grain Bowl
April 18, 2024

Parmesan Roasted Chickpea Grain Bowl

Parmesan Roasted Chickpea Grain Bowl with roasted vegetables and kale served with brown rice is an easy protein meal. This recipe is easy to modify for a plant-based diet by using a non-dairy parmesan substitute. Try mixing and matching with different vegetables. Ingredients Serves: 3-4 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Curry + Tahini Ramen
March 27, 2024

Curry + Tahini Ramen

Curry + Tahini Ramen with roasted tofu is a lightly spicy and rich noodle dish. This recipe is easy to make, and you can substitute other protein and vegetables as desired! Ingredients Serves:2 Time: 45-60 minutes Curry + Tahini Ramen Roasted Tofu Directions Nutrition Information …

Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken.

Ingredients

Serves: 4-6 Time: 45 minutes

Cauliflower & Seitan Curry

    • 2 cups chopped seitan
    • 1/2 yellow onion, diced
    • 2 medium carrots, diced
    • 1 cup cauliflower, chopped
    • 1 (14 oz) can lite coconut milk*
    • 2 Tbs tomato paste
    • 8 oz. cherry tomatoes
    • 1 can chickpeas, drained & rinsed
    • 2 tsp turmeric powder
    • 1 tsp garam masala
    • 1/4 tsp red chili flakes (optional)
    • 1 tsp ground ginger
    • 1/2 tsp garlic powder
    • Salt and black pepper to taste
    • 1-2 Tbs olive oil
    • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

    *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. Begin by preparing your vegetables
    2. In a medium pot, set heat to medium-high. Once hot, add the olive oil.
    3. Begin searing the seitan, cooking for 5 minutes on each side until lightly crisp. Remove from the pot once cooked, deglaze with a dash of white vinegar.
    4. Next, add another splash of olive oil and the onion in the same pot and cook for 3-5 minutes before adding the carrots.
    5. Next, add the cauliflower and cook it for 5 more minutes.
    6. Add the seasonings and tomato paste. Cook for 3 more minutes.
    7. Next, add the tomatoes and chickpeas. Continue stirring together until all the vegetables are lightly tender.
    8. Add coconut milk and cooked seitan.
    9. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
    10. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh. Ingredients Roasted Beets & Polenta …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mediterranean Protein Platter
March 18, 2024

Mediterranean Protein Platter

Mediterranean Protein Platter with falafel, beefy seitan, sautéed vegetables, and cucumber salad served with brown rice and tahini sauce. This Mediterranean platter is delicious and packs a powerful protein punch. If you’re making the falafel, you’ll want to prepare the mix one day in advance, …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys.

The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or at room temperature water for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.

Ingredients

Urad Dal

  • 1 cup urad dal
  • 1/2 yellow onion, chopped
  • 1 small bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 cup broccoli florets
  • 3 garlic cloves, peeled
  • 1 large parsnip, chopped
  • 2 Tbs tomato paste
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 Tbs curry powder
  • 1 tsp ground ginger
  • Salt
  • 1 Tbs apple cider vinegar

Directions

  1. Prepare the dal.
  2. When you’re ready to cook, preheat the oven to 400ºF and prepare your vegetables.
  3. Toss the onion, bell pepper, broccoli, parsnip, garlic, and carrot in a bowl with the olive oil, half of the tomato paste, and spices.
  4. Spread the vegetables onto a baking sheet and place them in the oven. Roast for 20-25 minutes or until lightly roasted.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot, add the 1/2 Tbs of olive oil and the urad dal. Stir to for 2-3 minutes.
  7. Next, add the coconut milk, remainder of the tomato paste, 1 Tbs curry powder, 1/2 tsp ginger, 1 tsp garlic powder, and a pinch of black pepper and salt.
  8. Stir the urad dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked urad dal.
  10. Serve 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!

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Vegan Gnocchi
February 27, 2024

Creamy Vegan Gnocchi

Creamy Vegan Gnocchi is a delicious and rich entrée with simple ingredients and flavoring that will surely be a crowd-pleaser. Ingredients Serves: 4 Time: 45 minutes Creamy Vegan Gnocchi Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture.

Ingredients

Serves: 3-4 Time: 45 minutes

Chana Dal & Curry Roasted Vegetables

  • 1 1/2 cup chana dal
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1 Tbs curry powder + extra
  • 1/2 Tbs olive oil + extra for roasting
  • 1/2-1 cup water or vegetable broth
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 3-4 carrots, chopped
  • 1 medium bell pepper, chopped
  • 1 cup chopped red cabbage
  • Salt & black pepper to taste
  • 1 Tbs curry paste
  • Garlic powder

Directions

  1. Preheat the oven to 400ºF and prepare your carrot and daikon radish.
  2. Toss the onion, tomato, cabbage, bell pepper, and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
  3. Spread the vegetables out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
  4. Meanwhile, prepare your chana dal.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot,add the 1/2 Tbs of olive oil and the chana dal. Stir to for 2-3 minutes.
  7. Next, add in the curry paste, curry powder, ginger, black pepper, and salt.
  8. Stir the chana dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked chana dal.
  10. Serve over rice and with optional toppings if desired.

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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal! Ingredients Time: 45 minutes Serves: 3-4 Toasted Miso Couscous Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

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