Tag: Vegetarian

Curry + Tahini Ramen
March 27, 2024

Curry + Tahini Ramen

Curry + Tahini Ramen with roasted tofu is a lightly spicy and rich noodle dish. This recipe is easy to make, and you can substitute other protein and vegetables as desired! Ingredients Serves:2 Time: 45-60 minutes Curry + Tahini Ramen Roasted Tofu Directions Nutrition Information …

Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh.

Ingredients

Roasted Beets & Polenta

  • 4 large red beets, peeled & chopped
  • 1/2 yellow onion, peeled & chopped
  • 3-4 large carrots, chopped
  • 1 large zucchini, chopped
  • 4 cups water
  • 1 cup polenta
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1 Tbs olive oil + extra
  • 2-3 cups beet greens
  • Lemon juice

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your vegetables and toss them into a mixing bowl.
  3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
  4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
  5. During the last 20 minutes of roasting, prepare the polenta by bringing the water to a boil in a medium saucepan. Once boiling, add the polenta, reduce heat to low, and simmer for 8-10 minutes, stirring frequently. Add more water if needed if the polenta is too thick.
  6. After the polenta is cooked, quickly sauté the beet greens in olive oil in a small skillet, add a splash of lemon juice, and dash salt and pepper until wilted.
  7. Serve the roasted veggies with the polenta and greens, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mediterranean Protein Platter
March 18, 2024

Mediterranean Protein Platter

Mediterranean Protein Platter with falafel, beefy seitan, sautéed vegetables, and cucumber salad served with brown rice and tahini sauce. This Mediterranean platter is delicious and packs a powerful protein punch. If you’re making the falafel, you’ll want to prepare the mix one day in advance, …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys. The initial prep for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas.

Ingredients

Serves: 4 Time: 45-50 minutes

Brown Rice & Root Veggie Grain Bowl

  • 1 cup brown rice
  • 2 cups water
  • 1 can chickpeas, drained & rinsed
  • 1/2 large yellow onion, diced
  • 1 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1 large parsnip, thinly sliced
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1/2 Tbs tomato paste
  • 1 Tbs Apple cider vinegar

Mustard Dressing

  • 1/2 Tbs dijon mustard
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • Dash of salt and black pepper, or to taste
  • 1/4 tsp garlic powder
  • 1 tsp honey

Directions

  1. Preheat the oven to 350ºF
  2. Prepare your vegetables and add everything except the kale to a mixing bowl.
  3. Mix with the olive oil, tomato paste, apple cider vinegar, and seasoning and sprinkle with a generous pinch of salt and pepper. Stir into the vegetables and place in the oven for 30 minutes.
  4. Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
  5. In a small mixing bowl, combine the dijon mustard and other dressing ingredients and mix together well.
  6. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
  7. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with mustard dressing.
  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.

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Vegan Gnocchi
February 27, 2024

Creamy Vegan Gnocchi

Creamy Vegan Gnocchi is a delicious and rich entrée with simple ingredients and flavoring that will surely be a crowd-pleaser. Ingredients Serves: 4 Time: 45 minutes Creamy Vegan Gnocchi Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal!

Ingredients

Time: 45 minutes Serves: 3-4

Toasted Miso Couscous

  • 1 cup couscous
  • 1 1/2 cup water
  • 2 Tbs red miso paste
  • 1 Tbs soy sauce
  • 4 bay leaves
  • 3-4 garlic cloves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 cup broccoli florets, chopped
  • 1/2 cup mushrooms, chopped
  • 2 cups kale, stems removed & chopped
  • 1 can chickpeas, drained & rinsed
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • Salt & black pepper to taste

Directions

  1. In a small pot, mix together the water, miso, soy sauce, bay leaves, and garlic. Allow the broth to come to a boil, then reduce heat to low and let it simmer for 20-30 minutes.
  2. Meanwhile, prepare your vegetables and drain the chickpeas.
  3. After the broth has simmered, in a small skillet, set heat to medium-high.
  4. Begin toasting the couscous in the skillet, stirring every 1-2 minutes until lightly golden brown. It should only take 5-7 minutes.
  5. Once the couscous is toasted, add it gradually to the broth (no heat, but you may leave it on the same burner where the broth simmered to keep it warm). The broth will steam and bubble, but continually stir the couscous into the broth. Set heat to low and whisk the couscous until it is fully absorbed in the broth. The couscous should be ready in 10-12 minutes.
  6. While your couscous is simmering, you may sauté the vegetables in another skillet starting with the onion. Cook for 4-5 minutes before adding the carrots. Stir together for another 4-5 minutes, then add the broccoli, mushrooms, chickpeas and seasonings.
  7. Sauté the vegetables until tender. Toward the last 5 minutes of cooking, add the kale and stir in until lightly wilted. Taste and adjust seasoning.
  8. Serve the couscous over the vegetables 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, Plant-Based, Vegan
-
by egccstaff
Homemade Seitan
February 7, 2024

Homemade Seitan

Homemade Seitan is pretty easy to make and is perfect for plant-based cooking. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients Homemade Seitan Directions You may save the miso broth …

All Recipes, Plant-Based, Vegan
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by egccstaff