Tag: Vegetarian

23 Summer Recipes for 2023
June 14, 2023

23 Summer Recipes for 2023

Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Purple Cauliflower & Cabbage Curry
June 8, 2023

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Polenta & Greens
June 5, 2023

Polenta & Greens

Polenta & Greens, broccoli polenta cakes served with sautéed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course.

Ingredients

Serves: 4-6 Time: 70-80 minutes

Polenta & Greens

Broccoli Polenta

  • 3 1/2 cups vegetable broth
  • 2 Tbs olive oil
  • 3 cups finely chopped broccoli

Sautéed Mushrooms & Greens

  • 8 oz. mushrooms (we used blue oyster)
  • 1/2 cup yellow onion, thinly sliced
  • 2-4 medium radishes, thinly sliced
  • 3 cups kale, chopped
  • 1 Tbs non-dairy butter
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1 tsp black pepper
  • 2 Tbs lemon juice

Directions

  1. First, prepare your broccoli and set aside.
  2. Then, bring the vegetable broth to a boil in a medium pot.
  3. Once boiling, slowly & steadily mix in the polenta, whisking continuously.
  4. Then, add in the olive oil and broccoli. Reduce heat to low, cover with a lid and simmer for 15 minutes, stirring occassionally.
  5. Remove from heat once done, keep the lid on and cool for another 10 minutes, stirring occasionally.
  6. Then, transfer the polenta to a lightly greased 8-inch square pan and smooth down evenly with a spoon.
  7. Place the polenta in the refrigerator and chill for at least 1 hour before cooking.
  8. When your polenta is ready to cook, prepare your vegetable sautée in a separate skillet.
  9. First, sauté the onion and radish for 5 minutes before adding the mushrooms and cooking for another 5-7 minutes. Lastly, add the lemon juice, seasoning, and kale and cook until the kale is wilted.
  10. Then, cut the polenta into even cubes and cook on a hot, lightly greased skillet, flipping and cooking for 5 minutes on each side.
  11. Serve the polenta warm with the sautéed vegetables 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
-
by egccstaff
Roasted Beets & Tomatoes
June 2, 2023

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy. …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Comb Tooth Mushroom Pasta
June 1, 2023

Comb Tooth Mushroom Pasta

Comb Tooth Mushroom Pasta is a delicious plant-based dish that is easy to prepare. Hearty mushrooms, sautéed veggies, and a creamy white pasta sauce will surely be a crowd-pleaser. Comb tooth mushrooms are very similar to lion’s mane in that they take on any flavor …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh.

Ingredients

Serves: 3-4 Time: 30 minutes

Brussels & Bulgar Bowl

  • 1/2 lb brussels sprouts, quarter cut
  • 2 medium red potatoes, thinly sliced
  • 1/3 yellow onion, small dice
  • 3-4 garlic cloves, peeled
  • 8-10 small radishes, quarter cut
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp black pepper
  • Pinch of salt
  • 1-2 Tbs olive oil
  • 1/2 tsp dried oregano
  • 1 1/2 cup vegetable broth
  • 1 cup bulgar wheat

Mustard Dressing

  • 2 Tbs dijon mustard
  • 1/2 Tbs olive oil
  • 1/2 Tbs apple cider vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Splash of water as needed to thin the dressing

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables, placing the brussels sprouts, onion, potatoes, garlic, and radishes into a large bowl once cut.
  2. Drizzle the vegetables in olive oil and toss with seasonings.
  3. Spread the vegetables onto a baking tray and bake in the oven for 15-20 minutes or until the vegetables have lightly crispened and browned.
  4. During the vegetables, last 5-10 minutes of cooking, bring the vegetable broth to a boil in a small stovetop pot.
  5. Once boiling, stir in the bulgar wheat with a whisk and continue to whisk on medium-high heat. The liquid should absorb quickly.
  6. Continue stirring until the liquid is absorbed, and remove the grains from the heat.
  7. Serve the grains with the roasted vegetable, top with optional mustard dressing, 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, Plant-Based, Vegan
-
by egccstaff
Braised Sprouts & Tomatoes
May 24, 2023

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Carrot Cashew Curry Dip
May 22, 2023

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip is a delicious, creamy, easy dip to make for a potluck. Serve with crudité or pita, or try it out as a spread! Ingredients Carrot Cashew Curry Dip Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Lentil Pasta Sauce
May 17, 2023

Lentil Pasta Sauce

Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta.

Ingredients

Serves: 4-5 Time: 50-60 minutes

Lentil Pasta Sauce

  • 1 cup dry lentils
  • 1/2 yellow onion, diced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 3 cups water
  • 1 (8 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1/2 tsp black pepper, or to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • Salt to taste
  • 1 Tbs olive oil
  • Optional topping: fresh basil, crushed red pepper, nutritional yeast or vegan parmesan cheese

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Cook the onion and garlic for 2-3 minutes.
  4. Then, add the zucchini and squash and cook for 5 minutes.
  5. Next, add the mushrooms and cook for 2-3 minutes.
  6. Add the lentils, seasonings, and 3 cups of water to the vegetables. Bring to a boil, stirring occasionally.
  7. Once boiling, reduce heat to low, cover, and cook for 45 to 60 minutes.
  8. Finally, stir in tomato sauce and tomato paste until well incorporated.
  9. You may simmer again for another 20 minutes until the sauce is quite thick, or serve as is.
  10. Top over pasta or spaghetti and optional 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Cauliflower Chickpea Veggie Soup
May 11, 2023

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup …

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