Tag: Vegetarian

Cauliflower & Chickpea Butternut Squash Soup
January 5, 2024

Cauliflower & Chickpea Butternut Squash Soup

Cauliflower & Chickpea Butternut Squash Soup is a delicious and hearty soup. This recipe is restorative during the winter. This curried soup with roasted cauliflower can be modified for your tastes, so feel free to mix things up. You can substitute the coconut milk for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Steamed Tofu & Ginger Rice
January 4, 2024

Steamed Tofu & Ginger Rice

Steamed Tofu & Ginger Rice with sautéed vegetables and a soy garlic sauce. This recipe is extra comforting in the cold winter months! Ingredients Serves: 3-4 Time: 45-50 mintues Steamed Tofu & Ginger Rice Soy Garlic Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Barley Soup
December 22, 2023

White Bean & Barley Soup

White Bean & Barley Soup is a delicious and hearty recipe. This soup is easy to make and is rich in nutrients, fiber, and protein. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.

Ingredients

Serves: 5-6 Time: 50-60 minutes

White Bean & Barley Soup

  • 1 can cannellini beans, drained & rinsed
  • 6 cups vegetable broth
  • 1 cup pearl barley
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 yellow onion, diced
  • 2-3 medium carrots, diced
  • 1 cup green peas (fresh or frozen)
  • 1 small bell pepper, diced
  • 2-3 garlic cloves, minced
  • 1 tsp paprika
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp dried fennel
  • Black pepper to taste
  • 2 cups kale, stems removed and chopped

Directions

  1. Begin by preparing your vegetables.
  2. In a large pot, set heat to medium-high and begin to sauté the onion, stir for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, bell pepper, garlic, and peas.
  3. Continue stirring the vegetables for about another 5 minutes, then add the seasonings, bay leaves, and vegetable broth.
  4. Then add the tomatoes and barley. Allow the soup to come to a boil, then quickly reduce heat to low and simmer for 25-35 minutes or until the barley is cooked and the veggies are softened.
  5. Finally, remove the bay leaves and then add in the chopped kale long enough for it to wilt.
  6. Serve and enjoy!
  7. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Eggplant & Sausage Stew
December 18, 2023

Eggplant & Sausage Stew

Eggplant & Sausage Stew with bell pepper, tomato, onion, and garlic. Adapted from the Veganomicon, this hearty stew is rich in flavor and protein! You can use a meat-based or plant-baed sausage, or you can substitute the sausage for a hearty bean like chickpeas or …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Tahini & Tofu Ramen
December 13, 2023

Tahini & Tofu Ramen

Tahini & Tofu Ramen with roasted vegetables. This broth-less noodle dish is rich in flavor, protein, and nutrients! Try mixing and matching with other vegetables and proteins. Ingredients Serves: 2-3 Time: 1 hour Tahini & Tofu Ramen Roasted Vegetables Roasted Tofu Tahini Sauce Directions Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Ginger Tempeh & Udon Stir-Fry
December 8, 2023

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking!

Ingredients

Serves: 4 Time: 45-50 minutes

Ginger Tempeh & Udon Stir-Fry

  • 1 block tempeh, cubed or sliced
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 cup mushrooms, sliced
  • 3 garlic cloves, minced
  • 8-10 oz. udon noodles
  • Optional toppings: Minced cilantro, chopped scallions, chopped peanuts, sriracha

Stir Fry Sauce

  • 1 heaping Tbs corn starch
  • 3 Tbs soy sauce
  • 1 tsp ground ginger or fresh ginger
  • 1/2 tsp black pepper
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup orange juice
  • 1/2 cup water
  • Sesame oil
  • Rice vinegar

Directions

  1. First, prepare your vegetables.
  2. Next, prepare the stir-fry sauce by combining the stir-fry sauce ingredients in a small bowl or measuring cup and whisking together.
  3. Then, preheat a skillet on medium heat and begin boiling water for the udon.
  4. When the water for your udon boils, add the noodles and cook for 7-8 minutes. Then, quickly drain the noodles and rinse them in the colander with cold water. Set aside.
  5. Once hot, lightly coat the skillet with sesame oil.
  6. Sauté the onion for 4-5 minutes or until translucent.
  7. Then, add the tempeh, carrot, and bell pepper. Sauté for another 5 minutes before adding the garlic.
  8. Stir in the garlic for 2 minutes, then add the mushrooms and continue to stir for 5-7 minutes. Add a splash of rice vinegar.
  9. Create a well in the center of the skillet, pushing the vegetables to the end.
  10. Then, pour in the stir fry sauce and allow it to sit until it darkens, bubbles, and thickens.
  11. Stir the vegetables into the sauce until well incorporated.
  12. Finally, add the udon noodles back into the dish, stirring for another 2-3 minutes.
  13. Serve hot 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, Plant-Based, Vegan
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by egccstaff
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions. Ingredients Serves: 4-6 Time: 45-50 minutes Curry Cauliflower …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Hasselback Sweet Potatoes
November 28, 2023

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering! Ingredients Serves: 4 Time: 45-50 minutes Hasselback Sweet Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Baking, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards Soup
November 20, 2023

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw black-eyed peas, soak the night before or do the quick soak by boiling for two minutes, remove from heat, and allow it to rest in the pot covered for 1 hour or longer.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Black-Eyed Peas & Collards Soup

  • 16 oz. black-eyed peas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1-2 cups chopped collard greens, stems removed
  • 1 large carrot, diced
  • 3-4 small yukon potatoes, quartered
  • 3-4 garlic cloves, minced
  • 6 cups vegetable broth
  • 15 oz. diced tomatoes
  • 1 1/2 tsp paprika
  • 1 tsp dried thyme
  • 2 tsp black pepper, or to taste
  • 1 tsp dried sage
  • 1 Tbs olive oil

Directions

  1. Begin by heating a large soup pot on medium heat.
  2. Once hot, coat the bottom of the pot with olive oil, then sauté the onion, potatoes, and carrot.
  3. Cook for 4-5 minutes, then add the garlic. Stir for another 2 minutes.
  4. Then, add the black-eyes peas, seasonings, and tomatoes. Stir for 3-4 minutes before adding the collard greens and vegetable broth.
  5. Bring the soup to a boil, then reduce to low, cover with a lid, and simmer for 30 minutes.
  6. Cook the soup until the potatoes are softened. Taste and adjust seasoning as desired.
  7. If adding a protein, cook separately and add towards the last ten minutes of cooking.
  8. Serve and enjoy!

Store leftovers in the refrigerator for up to 4 days or freeze for 2 weeks and reheat on the stove.

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
Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes. Ingredients Serves: 4-6 Time: 60 minutes Creamy Acorn Squash …

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