Author: egccstaff

Sweet & Sour Seitan Chick’n
April 8, 2024

Sweet & Sour Seitan Chick’n

Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal! Ingredients Serves: 4-6 Time: 45 minutes Sweet & Sour Seitan Chick’n Sweet & Sour Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu & Asparagus Pasta
April 4, 2024

Tofu & Asparagus Pasta

Tofu & Asparagus Pasta with roasted asparagus, flaky, lemony tofu, and a creamy but light pasta that is totally plant-based is a delicious and rich meal. This low-fat and high-protein recipe is easy to make substitutions for. You could substitute the asparagus for broccoli, use …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Kielbasa & Cabbage Stew
April 1, 2024

Vegan Kielbasa & Cabbage Stew

Vegan Kielbasa & Cabbage Stew with a plant-based sausage. This rich, hearty dish is easy to prepare and is rich in flavor. You can, of course, substitute for a meat kielbasa if desired. We recommend trying the Tofurky brand kielbasa or the Impossible Plant-Based Sausage Links. You can also try making plant-based kielbasa from scratch.

Ingredients

Serves: 6-8 Time: 45 minutes

Vegan Kielbasa & Cabbage Stew

  • 4 sausage links, sliced in big, hearty chunks
  • 2 cups vegetable broth
  • 1 large carrot, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 4-6 garlic cloves, minced
  • 6 cups green cabbage, sliced
  • Salt & black pepper to taste
  • 2 Tbs tomato paste
  • 2 Tbs dijon mustard
  • 1 tsp dried dill
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika

Directions

  1. Sear the kielbasa in a skillet until crisp on each side. Set aside once cooked.
  2. Prepare your vegetables.
  3. Set a medium stock pot to medium heat. Once hot, add olive oil and begin searing the carrots, cook for about 10 minutes.
  4. Then, add the onions and cook for another 15 minutes until golden. Add the garlic and sauté for 30 more seconds.
  5. Next, add the cabbage, salt, pepper, paprikas, and dill. Cool for 15 minutes before adding the tomato paste, dijon mustard, and broth. Mix until well combined.
  6. Turn up the heat a little to reduce the liquid, about 5 minutes. Then, add in the cooked sausage and cook together for 10 minutes on medium-low, until it is heated through.
  7. Serve with bread or mashed potatoes if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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

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
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
Spanish-style Seitan Chick’n & Rice
March 15, 2024

Spanish-style Seitan Chick’n & Rice

Spanish-style Seitan Chick’n & Rice is a rich, savory and nutrient-dense dish that is easy to prepare. This recipe calls for a large cast iron skillet with a fitted lid. You could achieve the same result using a large skillet with a lid and simmering …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan Tikka Masala
March 13, 2024

Seitan Tikka Masala

Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking for an alternative to coconut milk, you may try unsweetened, unflavored soy milk or cashew milk.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Seitan Tikka Masala

  • 10-12 oz. seitan chick’n
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1 large carrot, diced
  • 3 garlic cloves, minced
  • 2 tsp garam masala
  • 1/2 tsp amchur powder
  • 1 tsp turmeric powder
  • Salt & black pepper to taste
  • 1 heaping tsp fresh minced ginger
  • 1 can lite coconut milk
  • 1/4 tsp chili flakes (optional)
  • 1/2 lime, juiced
  • Chopped cilantro (optional topping)
  • Olive oil for cooking

Directions

  1. Prepare your vegetables and set aside.
  2. Take your prepared seitan and sear it in a heated skillet with olive oil. Season lightly with salt and a dash of garam masala. Cook for 7-10 minutes. Remove from the pan and set aside.
  3. Deglaze the skillet with a splash of water or white vinegar and scrape the pan with a wooden spoon.
  4. In the same hot skillet, add another splash of oil to coat the pan, add in the onions, and cook for 5 minutes.
  5. Then, add the garlic and ginger. Stir for two minutes before adding the bell pepper and carrot. Stir together for another 5-7 minutes.
  6. Add in the remaining seasonings and stir for 2 minutes.
  7. Next, add the coconut milk and lime juice. You may substitute the coconut milk for water or 2 Tbs tomato paste mixed with 3 Tbs of water if desired.
  8. Simmer the vegetables together on low and then add in the seitan chick’n and simmer for another 12-15 minutes with the lid covering the skillet.
  9. Serve over rice and top with cilantro if desired, 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
24 Spring Recipes for 2024
March 11, 2024

24 Spring Recipes for 2024

Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …

All Recipes, Appetizer, Baking, Beverage, Cooking Tips, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff