Tag: Vegetarian

Urad Dal & Cauliflower
July 9, 2024

Urad Dal & Cauliflower

Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Drunken Noodles
July 5, 2024

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season. Ingredients Serves: 4 Time: 60 minutes Drunken Noodles Stir Fry …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cold Peanut Noodles
June 28, 2024

Cold Peanut Noodles

Cold Peanut Noodles are a delicious side dish that is perfect for summer. This easy appetizer is sure to be a crowd-pleaser. You can substitute for almond or cashew butter, and you can try it with gluten-free pasta or rice noodles to accommodate allergies.

Ingredients

Serves: 4 Time: 1-3 Hours

Cold Peanut Noodles

  • 1/2 lb. spaghetti or ramen noodles
  • 1/3 cup water
  • 45 grams crunchy peanut butter
  • 2 Tbs soy sauce
  • 2 Tbs rice vinegar
  • 1 1/2 Tbs brown sugar
  • 2 Tbs vegetable oil
  • 1 Tbs sesame seeds
  • 1 tsp chili powder
  • 1/2 tsp garlic
  • 1/2 tsp sesame oil
  • 2 tsp ground ginger
  • 1 garlic clove, peeled & chopped
  • Fresh scallions & extra sesame seeds for topping

Directions

  1. In a large pot, bring water to a boil and cook your pasta or noodles. Once cooked, drain and set aside.
  2. Meanwhile, in a blender, combine the remaining ingredients except for the scallions and extra sesame seeds.
  3. Transfer the cooked pasta to a large bowl, mix with the peanut sauce, and toss to coat evenly.
  4. Place in the refrigerator and chill for 1-3 hours. The sauce will set, and the noodles will be thick and creamy, and the colder, the better.
  5. To serve, add chopped scallions and a dash of extra sesame seeds.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Smashed Cucumbers
June 25, 2024

Smashed Cucumbers

Smashed Cucumbers are a crisp and delicious salad recipe that is super easy to make. This dish is best served cold, so keep the cucumbers refrigerated until you’re ready to toss this together. You can store leftovers in the refrigerator for 1 day for optimal …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Summer Shiitake Linguine
June 20, 2024

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Refried Pinto Beans
June 13, 2024

Refried Pinto Beans

Refried Pinto Beans are a delicious and easy side dish that pairs well with fajitas or pulled pork. Perfect for summertime cookouts!

Ingredients

Refried Pinto Beans

  • 2 Tbs coconut oil or vegetable oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1/4 cup cilantro, chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • 1 (24 oz.) can pinto beans, drained & rinsed
  • 1 cup vegetable broth
  • 3 Tbs tomato paste
  • 2 Tbs medium-heat hot sauce

Directions

  1. In a medium stovetop pot (at least 2 quarts), set heat to medium high. Once hot, begin sautéeing the onion in oil, cook for 3-5 minutes.
  2. Next, add the garlic, cilantro, cumin, oregano, cayenne, and salt. Cook for 1-2 more minutes.
  3. Then, add the pinto beans, tomato paste, hot sauce, and 1/2 cup of the vegetable broth. Heat together for a few minutes.
  4. Using a potato masher or wooden spoon, mash the beans. Continue until the beans are well mashed, adding the remainder of the vegetable broth.
  5. Reduce heat to low, cover, and simmer for 10-12 minutes.
  6. Serve as a side dish.

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, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
June 6, 2024

Tofu Lettuce Wraps

Tofu Lettuce Wraps are a light and crispy appetizer that are perfect for summer. This recipe is super easy to make! We made a simple peanut sauce, but you could substitute for a sriracha mayo or ginger sesame dressing. Ingredients Serves: 3-5 Time: 40 minutes …

Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Sweet Potato Ramen
June 3, 2024

Creamy Sweet Potato Ramen

Creamy Sweet Potato Ramen with kale, peppers, mushrooms, and a protein of your choosing! This rich and creamy dish is easy to make and has no dairy. We used sautéed tofu for our protein, but you could try tempeh or a soft boiled egg. Ingredients …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan Jambalaya
May 23, 2024

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You may also try substituting the seitan for tempeh.

Ingredients

Serves: 5-8 Time: 60 minutes

Seitan Jambalaya

  • 8 oz. seitan, cut into chunks
  • 1 can red kidney beans, drained & rinsed
  • 1 can white, cannellini beans, drained & rinsed
  • 3 cups vegetable broth
  • 1 1/2 cup white rice
  • 4 garlic cloves, minced
  • 15 oz. can diced tomatoes, drained & rinsed
  • 2-3 bay leaves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 small bell pepper, diced
  • 1 tsp paprika
  • 1/2 tsp red cayenne pepper
  • 2 tsp dried thyme
  • 1 tsp oregano or marjoram, dry
  • 1/2 tsp black pepper
  • 1 tsp old bay seasoning
  • 1/3 cup white cooking wine
  • 3 Tbs tomato paste

Directions

  1. Prepare your vegetables and preheat the oven to 350ºF.
  2. In a large skillet, set heat to medium-high, add enough oil to coat the pan once hot and sear the seitan for 4-6 minutes on each side. Remove from the pan.
  3. Do not wipe the pan, continue using the heat to sauté the onion for 5-7 minutes. Add a bit more oil if needed.
  4. Then, add the bell pepper, carrot, garlic, and celery. Cook for 7-8 more minutes.
  5. Add the seasonings and tomato paste. Cook for another 2-3 minutes before deglazing the skillet with the cooking wine, bring it to a simmer.
  6. Next, add the beans and tomatoes. Then add the rice. Stir together for one minute before adding the vegetable broth, seitan, and bay leaves. Bring to a simmer, cover with an oven-safe lid and place in the oven for 25-30 minutes.
  7. Then, after time has passed, remove the lid and cook in the oven for another 7-10 minutes.
  8. Remove the bay leaves before serving.
  9. 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
Roasted Beet Protein Bowl
May 23, 2024

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients. Ingredients Roasted Beet Protein Bowl Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

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