Tag: Vegetarian

Slow Cooker Black Beans & Rice
March 6, 2023

Slow Cooker Black Beans & Rice

Slow Cooker Black Beans & Rice is a nutrient-dense and easy-to-prepare dish when you’re short on time or are planning ahead for the week. This delicious and lightly spicy slow cooker recipe is also a great way to feed a larger group and can be …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Banana Almond Energy Balls
February 24, 2023

Banana Almond Energy Balls

Banana Almond Energy Balls are easy to prepare and make for a perfect morning or mid-day snack when you need a boost of nutritious energy. For a gluten-free version, use gluten-free oats, and you may try substituting the almond butter for another nut butter or …

All Recipes, Appetizer, Breakfast, Plant-Based, Vegan
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by egccstaff
Roasted Jerk Cauliflower
February 22, 2023

Roasted Jerk Cauliflower

Roasted Jerk Cauliflower is a delicious and easy recipe that pairs well with our steamed cabbage or rice and red beans. Inspired by Jamaican-style jerk chicken, this plant-based recipe is sure to be a hit!

Ingredients

Serves: 4-5 Time: 35-40 minutes

Roasted Jerk Cauliflower

  • 1 head cauliflower, florets

Cauliflower Batter

  • 1/2 c. unsweetened, non-dairy milk (we used oat)
  • 1/2 c. flour
  • 1 Tbs nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tsp dried thyme
  • 1 tsp salt

Jerk Sauce

  • 2 green onions, chopped
  • 3-4 garlic cloves, peeled and minced
  • 1 tsp dried ginger
  • 5-6 whole allspice
  • 1/2 tsp cinnamon
  • 1 tsp dried thyme
  • 1-2 peppercorn seeds
  • 1/4 c. soy sauce
  • 1/4 c. tomato sauce
  • 1-2 Tbs agave nectar
  • 1 lime, juiced
  • Chopped green onions (for garnish)

Directions

  1. Preheat the oven to 400ºF and lightly grease a baking sheet.
  2. Whisk together all the cauliflower batter ingredients.
  3. Dip the florets in the batter and spread them out evenly onto the baking sheet, leaving some space between the florets.
  4. Place the cauliflower in the oven and bake for about 30-35 minutes, flipping the florets halfway through.
  5. Meanwhile, create the jerk sauce by adding all the ingredients to a blender and blending until smooth.
  6. Once the cauliflower is cooked, toss it with the jerk sauce and garnish with chopped scallions.
  7. Save any left over jerk sauce in a sealed container in the refrigerator and use for other recipes or serve with greens.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Steamed Cabbage
February 20, 2023

Steamed Cabbage

Steamed Cabbage is a delicious and easy side dish to add to any meal. Try it with beans and rice or a protein. For a larger batch, simply double the recipe below. Ingredients Serves: 3-4 Time: 15-20 minutes Steamed Cabbage Directions Nutrition Information Nutrition Disclaimer …

All Recipes
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by egccstaff
Black Bean Fajitas con Queso
February 16, 2023

Black Bean Fajitas con Queso

Black Bean Fajitas con Queso is a quick meal fix that can be paired with rice, tortillas, tostadas, or nachos. Try it plant-based by using a dairy-free cheese alternative! Or for a more protein-heavy version, try using chorizo. Ingredients Serves: 3-4 Time: 35-40 minutes Black …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Slow Cooker Chickpea Lentil Soup
February 14, 2023

Slow Cooker Chickpea Lentil Soup

Slow Cooker Chickpea Lentil Soup is the perfect way to make a large batch if you’re preparing ahead or have a big group to serve. This dish is light, nutritious, and easy to make!

Ingredients

Serves: 8 Time: 6 hours, 10 minutes

Slow Cooker Chickpea Lentil Soup

  • 1/2 yellow onion, diced
  • 2 large carrots, diced
  • 1 medium yellow squash, thinly sliced
  • 1 Tbs olive oil
  • 1/2 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 2-3 dashes Old Bay seasoning
  • 1 can chickpeas, drained and rinsed
  • 1 can petite diced tomatoes
  • 8 cups vegetable broth
  • 3-4 mushrooms, sliced
  • 1 cup green or brown lentils
  • 2 cups kale, chopped

Directions

  1. In a medium skillet, set heat to high. Add olive oil once hot.
  2. Sauté the onion, carrot, and squash for 5-7 minutes and add in the thyme, paprika, black pepper, sage, oregano, and old bay seasoning.
  3. Deglaze the pan with a splash of water or white vinegar, then transfer the vegetables to the slow cooker.
  4. Set heat to low on the slow cooker and add in the tomatoes, chickpeas, and vegetable broth.
  5. Place the lid on the slow cooker and allow it to cook for 6 hours.
  6. During the last hour of cooking, add in the mushrooms and lentils. Taste and adjust seasoning as needed.
  7. Once the soup is ready to serve, mix in the kale, allowing it to wilt slightly.
  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
Easy Vegetable Bean Soup
February 10, 2023

Easy Vegetable Bean Soup

Easy Vegetable Bean Soup that is perfect any time of the year. Add in some fresh toast or crackers for a hearty and full meal or serve a small cup as a side. Ingredients Serves: 4-8 Time: 45 minutes Easy Vegetable Bean Soup Directions Nutrition …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Tofu Curry
February 3, 2023

Roasted Tofu Curry

Roasted Tofu Curry is a delicious and easy-to-prepare meal that’s perfect any day of the week. Serve this dish over rice or with naan bread. You can also try this roasted tofu method with some of our other curry, stir-fry, and ramen recipes by mixing …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beyond Steak Fajitas
February 2, 2023

Beyond Steak Fajitas

Beyond Steak Fajitas can be served with tortillas as a taco or in a burrito or over rice for a delicious plant-based rice bowl. This recipe is quick and easy to make for a weeknight meal and is rich in protein. Pair with a side of chips and our homemade pico de gallo! For that classic fajita char, try cooking this dish in a cast-iron skillet.

Ingredients

Serves: 4 Time: 25-30 minutes

Beyond Steak Fajitas

  • 1 (10 oz) package Beyond Steak Plant-Based Seared Tips
  • 1 large bell pepper, thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1 medium yellow squash or zucchini, quartered and thinly sliced
  • 3-4 white mushrooms, sliced
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp red cayenne pepper (optional)
  • Salt to taste
  • 1-2 Tbs olive oil
  • Optional toppings: minced cilantro, sliced avocado

Directions

  1. Begin by preparing your vegetables.
  2. Heat a large skillet over medium heat.
  3. Once hot, add the olive oil – just enough to lightly coat the pan.
  4. Begin sautéeing the onion, cooking for about 2-3 minutes.
  5. Then, add the bell pepper and zucchini or squash and cook for another 5-7 minutes.
  6. Once the veggies are lightly tender, add the mushrooms, Beyond Steak, and seasonings and cook for another 5-7 minutes on medium-high heat.
  7. Remove the fajitas from the heat once cooked and serve with your favorite pairings!

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
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by egccstaff
Vegan Cholent
January 30, 2023

Vegan Cholent

Vegan Cholent is inspired by the traditional Jewish stew eaten for lunch on the Sabbath. “Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.” [1] While traditionally this dish contained meat, potatoes, and beans and is …

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