Tag: Vegetarian

Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
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by egccstaff
Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a dish or serve as an appetizer to guests.

Ingredients

Watermelon Salsa

  • 4 cups watermelon, small dice
  • 1 small red onion, diced
  • 1/2 cup fresh mint leaves, minced
  • 1/2 cup fresh cilantro leaves, minced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp black pepper or cayenne pepper
  • Optional: 1 small jalapeño, diced

Directions

  1. Breakdown your watermelon and set aside 4 cups. Chop the watermelon into a small dice and add to a mixing bowl.
  2. Add in the diced onion (and jalapeño if desired).
  3. Mix in the mint leaves and cilantro, you may adjust these amounts to your taste.
  4. Add in the seasoning.
  5. Mix the ingredients together well.
  6. Transfer the salsa to a container with a sealable lid.
  7. Place the salsa in the refrigerator and allow it to cool for 15-25 minutes before serving.
  8. Serve with chips or as a side with fajitas, beans, and rice, or serve on a salad with cooked black beans.
  9. Store in the refrigerator for up to 5 days.

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.

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All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats. Ingredients Dark Chocolate Peanut Butter Granola 4 …

All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Kimchi Stir-Fry
July 16, 2021

Kimchi Stir-Fry

Kimchi Stir-Fry is the right balance of spicy and richness without being a heavy dish. Remember, you can always substitute the protein based on your diet and preference. And you can try serving this dish with a soft boiled egg if desired. If you have left over rice from the previous day, try cooking that in with the rest of the stir-fried vegetables!

Kimchi is a traditional Korean dish made with salted fermented vegetables. Typically, kimchi contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. These fermented vegetables pack a surprising amount of nutritional benefits, such as Vitamin A, C, and many other minerals and amino acids that are good for your body.

Ingredients

Kimchi Stir-Fry

  • 1 cup uncooked rice
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 1 small zucchini, diced
  • 1 small bell pepper, diced
  • 1/2 cup kimchi, chopped
  • 1/2 cup kimchi liquid
  • 1 cup broccoli, chopped florets
  • 1/2 cup mushrooms, sliced
  • 1 Tbs sesame oil
  • 7 oz. tofu or tempeh (if using shrimp or chicken, adjust quantities as desired)
  • Optional: soy sauce to taste, sriracha

Directions

  1. If you do not have left-over cooked rice, begin cooking rice in a rice cooker or stovetop pot.
  2. Begin preparing your vegetables and protein.
  3. In a sautéing pan or large skillet, cook your protein first in a bit of sesame according to its needed cooking time and temperature. Once done, remove from pan and set aside for later.
  4. Heat 1 Tbs sesame oil on high heat, once hot add the onion, bell pepper, carrot, and zucchini. Cook for 5-7 minutes or until the onions are soft and translucent.
  5. Then, add the broccoli, mushrooms, kimchi liquid, and chopped kimchi.
  6. Cook all the vegetables together for another 7-10 minutes or until the broccoli has softened. You may then add the protein back into the stir-fry, mix well, taste, and adjust seasoning as desired with soy sauce or sriracha.
  7. Serve with 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!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
20 Refreshing Summer Recipes
June 28, 2021

20 Refreshing Summer Recipes

We’ve selected 20 Refreshing Summer Recipes from some of our personal favorites to make along with recipes from some other fabulous food bloggers. Are you looking for quick, healthy, and easy food fixes during the summer? Well, look no further because we’ve got you covered! …

All Recipes, Appetizer, Baking, Breakfast, Cooking Tips, Dip, Entree, Gluten Free, Vegan
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by egccstaff
Curry Ramen
June 21, 2021

Curry Ramen

This Curry Ramen is an adaptation of our Creamy Coconut Ramen with the addition of sautéing our vegetables and protein using curry powder and paste. This dish is sooo delicious and easy to make on a low budget. These are good spices to keep around …

All Recipes, Entree, Vegan
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by egccstaff
Cucumber Gazpacho
May 26, 2021

Cucumber Gazpacho

When it’s starting to get hot out, it’s understandable to want to crave something light and refreshing. This cucumber gazpacho is absolutely perfect for a hot summer day. The fresh herbs and bright body of cucumber come together to bring you a delectable lunch or appetizer. Gazpacho is typically served in Spain and Portugal during the Summer for it is refreshing and cold, though traditionally made with tomatoes as the main ingredient.

Ingredients

Cucumber Gazpacho

  • 2 cucumbers, end removed & seeded
  • 1/2 avocado
  • 2 Tbs red onion, diced
  • 1/2 lemon, juiced
  • 2 Tbs basil leaves
  • 1 Tbs parsley leaves
  • 5 mint leaves
  • 1 Tbs olive oil
  • 2 Tbs unsweetened coconut or soy yogurt
  • 1 small garlic clove, peeled
  • 1 tsp apple cider vinegar or white balsamic vinegar
  • Pinch of salt and black pepper (to taste)
  • Water as needed

Directions

  1. Begin by cutting the cucumber in half to remove the seeds. Dice the cucumber and add it to a blender, food processor or pot (if using an immersion blender)
  2. Cut the avocado in half and scoop out one half, removing the pit.
  3. Prepare your onion and garlic.
  4. Whether you are using a blender, food processor, or immersion blender, add the avocado, onion, garlic, herbs, yogurt, vinegar, and olive oil to the same vessel as the cucumber.
  5. Blend the ingredients together until smooth. If the soup is too thick, add a splash of water to achieve your desired thickness and texture.
  6. Taste the soup and adjust the flavor with salt and pepper.
  7. Once smooth and to your personal tastes, transfer the cucumber gazpacho to an airtight container and chill in the refrigerator for at least 4 hours.
  8. Serve with fresh slices of cucumber and a sprig of herbs and enjoy!

Store in the refrigerator for up to 4 days.

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, Gluten Free, Vegan
-
by egccstaff
Mediterranean Chickpea Salad
May 24, 2021

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad looks absolutely gorgeous and tastes amazing! Such a perfect and light side dish to any meal but especially during Spring and Summer. The crisp, refreshing cucumber paired with raw vegetables, chickpeas, parsley, and topped with our vegan greek yogurt dressing come …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff