Tag: Vegetarian

Leftover Cranberry Sauce Muffins

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 

Roasted Butternut Squash & Cabbage

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 

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts which we paired to create a complete entrée.

Ingredients

Serves: 4 Time: 35-40 minutes

Mashed Sweet Potatoes & Lentils

  • 2 large sweet potatoes
  • 1 Tbs non-dairy or dairy butter
  • 1/4-1/2 cup non-dairy milk or cream
  • 1 cup uncooked green lentils
  • 1/2 cup mushrooms, sliced
  • 2 cups vegetable broth
  • 1 tsp paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme

Roasted Brussels Sprouts

  • 1 lb brussels sprouts, stems removed & halved
  • 1/2 yellow onion, diced
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 3 garlic cloves, peeled & roughly chopped

Directions

  1. For the brussels sprouts, prepare them along with the onion and garlic and add them to a small roasting pan.
  2. Mix with oil, salt, and pepper. Place in the oven and roast for about 30 minutes.
  3. For the potatoes, poke a few holes in them with a fork and bring water in a large pot to boil.
  4. Add the sweet potatoes and allow them to simmer in the water for about 20-30 minutes or until softened and easy to poke through.
  5. For the lentils, in a medium pot, add a splash of olive oil.
  6. Once hot, add the lentils and mushrooms and stir together for 1 minute.
  7. Then, add the vegetable broth, paprika, sage, and thyme.
  8. Cover the pot with a lid, bring to a boil, and once boiling, reduce heat to low and simmer for 25 minutes or until fully cooked.
  9. Once the sweet potatoes are soft, drain the water and mix with a mixer, immersion blender, or heavy fork with the non-dairy butter and milk, adding just enough milk to a preferred level of creaminess. You may also season the sweet potatoes with a dash of salt and pepper to your liking.
  10. After everything has been cooked, serve together and enjoy!

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Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try 

Roasted Beets & Carrots

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 

Mushroom Lentil Loaf

Mushroom Lentil Loaf

This Mushroom Lentil Loaf is completely gluten-free and packed with nutrients. This dish takes a bit of prep and the proper equipment, such as a food processor or blender. However, this recipe is delicious and can be enjoyed by all. Perfect for a holiday potluck or a Friendsgiving dinner!

Ingredients

Time: 1 hour 10 minutes Serves: 8

Mushroom Lentil Loaf

  • 3/4 cup dry green lentils
  • 1 3/4 cup vegetable broth
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 1 large carrot, diced (about 1/2 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 8 oz. white mushrooms, sliced
  • 2 Tbs tomato paste
  • 1 Tbs barely-free Worcestershire sauce
  • 2 Tbs tamari
  • 1 cup gluten-free oats (divided into 2)
  • 1/2 cup gluten-free bread crumbs or almond meal
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

Loaf Glaze

  • 1/2 cup ketchup
  • 1/2 Tbs brown sugar
  • 1 tsp dijon mustard
  • 1 tsp apple cider or white vinegar

Directions

  1. In a medium stove top pot, add a dash of olive oil and set heat to medium high.
  2. Once hot, add in the lentils and stir for 2 minutes.
  3. Then, add the vegetable broth.
  4. Cover the pot with a lid and allow it to reach a boil. Once boiling, reduce heat to low and simmer for about 20-25 minutes or until lentils are softened and fully cooked.
  5. Meanwhile, prepare your remaining vegetables by finely dicing the onion, carrot, and celery.
  6. Once chopped, drizzle olive oil in a large skillet over medium-high heat.
  7. Sauté the onion and cook for 5 minutes.
  8. Then add the carrot, and celery for about 7-10 minutes until tender. Add in the sliced mushrooms and cook for another 5 minutes.
  9. Remove the vegetables from the heat.
  10. Then, combine your glaze ingredients in a small mixing bowl and set aside.
  11. After the lentils have cooked, transfer about 1 cup of the cooked lentils and 1/2 cup of the oats into a food processor or blender. Add in the tomato paste, tamari, Worcestershire, thyme, sage, garlic powder, salt, and pepper. Then add in the cooked vegetables.
  12. Pulse the mixture a few seconds at a time to achieve a chunky, but not puréed, texture. Then transfer the mixture to a large bowl.
  13. By hand, mix in the remaining lentils, oats, and the bread crumbs or almond meal until fully combined.
  14. Once mixed, transfer the loaf to a baking sheet lined with a non-stick mat or parchment paper, shaping it into an even, rectangular loaf by hand.
  15. Top the loaf with half of the glaze ingredients, place in the oven and bake for 30 minutes.
  16. After 30 minutes, remove the loaf from the oven, top it with the rest of the glaze, and return to the oven to bake for another 15 minutes.
  17. Remove from the oven once cooked and allow it to cool for at least 5 minutes before serving.

Pair with roasted brussels sprouts, asparagus, or green beans and a side of creamy mashed sweet potatoes. Save the leftovers for a meatloaf sandwich! Serve a slice between lightly toasted bread and add a thinly sliced pickle.

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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.

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Homemade Fig Newtons

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 

Cilantro Lime Rice & Spicy Roasted Veggies

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 

Bok Choy & Tofu Soup

Bok Choy & Tofu Soup

Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try substituting the tofu for another protein.

Ingredients

Serves: 4-5 Time: 35 minutes

Bok Choy & Tofu Soup

  • 1 large head bok choy, chopped
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 Tbs fresh ginger, minced
  • 1/2 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 2 tsp Chinese five spice
  • 1/4 tsp chili flakes
  • 1 tsp black pepper
  • 1 Tbs soy sauce
  • 4 cups vegetable broth
  • 1 Tbs sesame oil
  • 1 block tofu, cubed & steamed
  • 1 cup rice, cooked (optional)
  • Toppings: sliced jalapeño, cilantro, chopped scallions

Directions

  1. Begin by preparing your vegetables and tofu. We decided to cook rice to add to the soup and used a steamer basket to steam the tofu that way.
  2. Another option to steam tofu is a double boiler on the stove.
  3. Meanwhile, in a large pot, set heat to medium-high and add the sesame oil.
  4. Once hot, add the onion, garlic, and ginger. Cook together for 3-4 minutes.
  5. Then, add the soy sauce, a splash of vegetable broth, and the seasonings. Stir together for another 4 minutes.
  6. Add in the mushrooms and stir for 2 minutes.
  7. Next, add the remainder of the vegetable broth.
  8. Bring the soup to a low boil, then add the bok choy and broccoli. Reduce heat to low, cover with a lid, and simmer for 10-15 minutes.
  9. Once your tofu has been steamed, add it to the soup.
  10. Taste and adjust seasoning as desired. After the bok choy has wilted, your soup is ready.
  11. Serve with desired toppings 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

Cauliflower & Tempeh Curry

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