Tag: Vegetarian

Sweet Potato & Tempeh Bowl
October 31, 2024

Sweet Potato & Tempeh Bowl

Sweet Potato & Tempeh Bowl with braised red cabbage, kale, and couscous. This dish is spiced with Moroccan-inspired flavors and is easy to make! Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato & Tempeh Bowl Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Chicken Curry
October 24, 2024

Pumpkin Chicken Curry

Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall! Ingredients Serves: 4-5 Pumpkin Chicken Curry Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

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by egccstaff
Hearty Chick’n & Rice Soup
October 23, 2024

Hearty Chick’n & Rice Soup

Hearty Chick’n & Rice Soup with a plant-based chicken substitute, this soup is easy to make and rich in flavor and protein.

Hearty Chick’n & Rice Soup

Serves: 6-8 Time: 45-50 minutes

Ingredients

  • 1 large onion, diced
  • 3-4 garlic cloves, minced
  • 2 large carrots, diced
  • 1 1/2 cup peas, fresh or frozen
  • 1 cup mushrooms, sliced
  • 2 cups jasmine rice
  • 1/2 tsp paprika
  • 1/2 tsp dried rosemary
  • 3-4 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 12 cups vegetable broth
  • 1 lb. seitan chick’n homemade or store-bought, cut into chunks

Directions

  1. In a skillet, set heat to medium-high. Once hot, coat generously with oil and cook the seitan chick’n for about 5 minutes on each side until lightly browned. Once cooked, set aside on a plate with a paper towel.
  2. Then, prepare all your vegetables.
  3. In a large stock pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot. Sauté the onions for 5 minutes.
  4. Then add the carrots and cook for another 5 minutes. Add the garlic, and stir for one minute. Then, add the seasonings and stir for another 1-2 minutes.
  5. Next, add the rice, bay leaves, and broth and cover with a lid. Bring the soup to a boil. Reduce heat to low, remain covered, and simmer for about 15 minutes or until the rice is cooked. Stir occasionally.
  6. When the rice is cooked, taste and adjust the seasonings. Add more broth if needed if the liquid is heavily absorbed. Add the chick’n to the pot, and stir together for another few minutes. Then the soup is ready, top with fresh dill if you have any around, or dried dill will also work.
  7. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Smoky Broccoli Cheddar Soup
October 16, 2024

Smoky Broccoli Cheddar Soup

Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread. Ingredients Serves: 4-6 Time: 45 minutes Smoky Broccoli Cheddar Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Carrot Soup
October 10, 2024

Ginger Carrot Soup

Ginger Carrot Soup is rich in flavor and easy to make with just 6 ingredients. Perfect for the cold weather months. You may substitute some of the vegetable broth for coconut milk for a creamier soup if desired. Ingredients Serves: 4-5 Time: 45-60 minutes Ginger …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well.

Ingredients

Chipotle Cheese Grits

  • 1 cup grits
  • 3 cups water
  • 1/4 cup non-dairy cheddar
  • 1-2 canned chipotles, chopped + 2 tsp chipotle can juice
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • Oil for cooking

Directions

  1. Begin by preparing your vegetables and tempeh
  2. In a medium pot, add the water and a dash of salt and bring to a boil.
  3. Once boiling, add the grits and season with another dash of salt, pepper, and chili powder. Add the juice of the chipotle pepper and stir together.
  4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes. Add in the cheese towards the end.
  5. Set a skillet to medium heat. Once hot, add enough oil to lightly coat the pan and toss in the tempeh. Cook for 5-7 minutes with a dash of salt paprika, black pepper, and chili powder.
  6. Then add in the onion, carrot, mushroom, and bell pepper.
  7. Cook together for another 5-7 minutes, then add in the chipotle pepper. Cook until the vegetables are tender.
  8. Once the vegetables and grits are done, serve together.
  9. If desired, serve with chopped scallions or top with nutritional yeast.

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!

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All Recipes, Breakfast, Entree, Gluten Free, Plant-Based
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by egccstaff
Moroccan Chickpea Lentil Soup
October 3, 2024

Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup that is hearty, warm, and easy to make. This dish has just enough spice that balances well with the creaminess of the tahini for added flavor and richness. Ingredients Serves: 5-6 Time: 45 minutes Moroccan Chickpea Lentil Soup Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato Golden Bowl
September 17, 2024

Sweet Potato Golden Bowl

Sweet Potato Golden Bowl with roasted tofu, carrots, onions, pepper, cabbage, grains, and a ginger sesame dressing. Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato Golden Bowl Ginger Sesame Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh “Katsu” Rice Bowl
September 14, 2024

Tempeh “Katsu” Rice Bowl

Tempeh “Katsu” Rice Bowl with Just Egg, onions, pepper, mushrooms, broccoli, and carrot. A different take on a Japanese katsu curry or tonkastu.

Ingredients

Serves: 3-4 Time: 45 minutes

Tempeh “Katsu” Rice Bowl

  • 1 package tempeh, sliced
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 cup broccoli florets, chopped
  • 1/4 cup mushrooms, thinly sliced
  • 1/2 cup Just Egg
  • 2 Tbs soy sauce
  • 1/2 Tbs hoisin sauce
  • 1 Tbs rice vinegar
  • 3-4 garlic cloves, minced
  • 1 tsp ground or fresh ginger
  • 1 tsp five spice
  • 1/4 tsp red cayenne pepper or chili oil (optional)
  • 1/2 tsp ground cumin
  • 2-3 Tbs sesame oil
  • 2-3 green onions, thinly sliced
  • 1 cup miso or homemade dashi broth
  • White or jasmine rice for serving

Directions

  1. Prepare rice and broth. Keep warm until ready to serve. In the meantime, prepare your tempeh and vegetables.
  2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan. Cook the tempeh until golden brown on each side, about 5-7 minutes. Remove the tempeh from the pan, wipe clean, return to heat, and add more oil to evenly coat the pan.
  3. Begin sautéeing the onion. Cook for 5 minutes or until translucent. Then, add the garlic and ginger. Cook for 1 more minute or until fragrant.
  4. Next, add the peppers, broccoli, carrots, and mushrooms. Cook for 5-7 more minutes or until tender. Then, add the seasonings, soy sauce, and rice vinegar. Simmer together for a few minutes.
  5. Set heat to medium-low, add the tempeh back to the pan, and then pour in the Just Egg. Let it cook for 3-4 minutes. It will look runny because of the sauce, but it will be cooked thoroughly.
  6. Remove from heat, serve the rice with about a 1/4 cup of broth, top with the stir-fry/egg mix, 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Spinach in Coconut Milk
September 11, 2024

Spinach in Coconut Milk

Spinach in Coconut Milk is a Guam-style dish of spinach stewed in coconut milk with turmeric, ginger, onion, and jalapeño. We topped this dish with pan-fried tofu, but you can add mushrooms, tempeh, or a seitan chicken for that extra oomph. Spice levels are completely …

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