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Homemade Pizza Dough & Sauce

Homemade Pizza Dough & Sauce

Homemade Pizza Dough & Sauce that is easy to make with a little preparation in advance for a tasty pizza night at home. For our pizza, we used plant-based italian sausage, lightly sautéed onions, peppers, mushrooms, and garlic, and a vegan shredded mozzarella, but you 

Curry Roasted Daikon & Lentils

Curry Roasted Daikon & Lentils

Curry Roasted Daikon & Lentils is a delicious and easy recipe to prepare. Serve these tasty lentils as a side dish with naan bread or over rice as an entree. Daikon radishes are packed with fiber and vitamin C and may be shown to improve 

Lentil & Barley Soup

Lentil & Barley Soup

Lentil & Barley Soup makes for a delicious, protein-packed dish that is excellent for the cold weather months. Try adding sausage or chicken, or maybe tempeh of white beans for added protein and flavor.

Ingredients

Serves: 6-8 Time: 60 minutes

Lentil & Barley Soup

  • 1 cup red lentils, rinsed
  • 8 cups vegetable broth
  • 1 cup pearl barley
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 yellow onion, diced
  • 2-3 medium carrots, diced
  • 3-4 celery stalks, diced
  • 2-3 garlic cloves, minced
  • 1 tsp paprika
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp dried fennel
  • 1 tsp ground thyme
  • 1/2 tsp dried sage
  • 2 bay leaves
  • Black pepper to taste

Directions

  1. Begin by preparing your vegetables.
  2. In a large pot, set heat to medium-high and begin to sauté the onion, stir for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, celery, and garlic.
  3. Continue stirring the vegetables for about another 5 minutes, then add the tomatoes, seasonings, bay leaves, and vegetable broth. Bring the soup to a boil
  4. Add in the lentils and barley and reduce heat to medium-low, and simmer on a low boil, uncovered for 25-35 minutes or until the barley is cooked and the veggies are softened.
  5. Finally, remove the bay leaves.
  6. Serve and enjoy!

Nutrition Information

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Tomatillo & Poblano Soup

Tomatillo & Poblano Soup

Tomatillo & Poblano Soup with crispy tortilla strips is a rich and delicious recipe that warms the heart. These simple ingredients bring out a ton of flavor. This soup can be mild or spicy depending on taste. You can add shredded chicken for additional protein 

Roasted Beets with Barley & Greens

Roasted Beets with Barley & Greens

Roasted Beets with Barley & Greens. Roasted with onion, carrot, and potato. This dish is rich in protein and nutrients and is easy to make! Barley is rich in potassium, folate, iron, and vitamin B-6 content, all of which, together with its lack of cholesterol, can 

Cauliflower & Chickpea Butternut Squash Soup

Cauliflower & Chickpea Butternut Squash Soup

Cauliflower & Chickpea Butternut Squash Soup is a delicious and hearty soup. This recipe is restorative during the winter. This curried soup with roasted cauliflower can be modified for your tastes, so feel free to mix things up. You can substitute the coconut milk for more vegetable broth, leave out the curry flavorings altogether, and substitute for paprika, thyme, and sage for a different flavor profile.

Ingredients

Serves: 5-6 Time: 70 minutes

Cauliflower & Chickpea Butternut Squash Soup

  • 3 cups butternut squash, cubed
  • 2 large carrots
  • 1 Tbs olive oil + extra
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1 Tbs curry powder
  • 1/2 tsp ground cumin
  • 1 tsp turmeric, ground
  • 1 tsp black pepper
  • 2 cups vegetable broth and 1 can coconut milk (or 4 cups vegetable broth)
  • 1/2 lemon, juiced
  • 1 can chickpeas, drained & rinsed
  • 2 cups cauliflower, chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Prepare your butternut squash and parsnip. Once cubed, lay them out on a roasting pan or tray.
  3. Drizzle the squash and carrot with oil and lightly sprinkle with salt and pepper. Separately toss the cauliflower in oil, season with curry powder, and spread out on another tray.
  4. Place the butternut squash, carrot, and cauliflower in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
  5. Once the vegetables have roasted, remove them from the oven.
  6. Set heat to medium-high in a large stovetop pot and add the onion and garlic. Cook together for 3 minutes, then add the squash and carrot and a dash of the vegetable broth.
  7. Cook together for 5 minutes, adding in the seasonings. Save the chickpeas for last.
  8. Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
  9. Once blended, stir in chickpeas and roasted cauliflower.
  10. Taste and adjust seasoning as desired. Simmer together for 10-15 minutes.
  11. 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.

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

Steamed Tofu & Ginger Rice

Steamed Tofu & Ginger Rice

Steamed Tofu & Ginger Rice with sautéed vegetables and a soy garlic sauce. This recipe is extra comforting in the cold winter months! Ingredients Serves: 3-4 Time: 45-50 mintues Steamed Tofu & Ginger Rice Soy Garlic Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If 

White Bean & Barley Soup

White Bean & Barley Soup

White Bean & Barley Soup is a delicious and hearty recipe. This soup is easy to make and is rich in nutrients, fiber, and protein. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will 

Eggplant & Sausage Stew

Eggplant & Sausage Stew

Eggplant & Sausage Stew with bell pepper, tomato, onion, and garlic. Adapted from the Veganomicon, this hearty stew is rich in flavor and protein! You can use a meat-based or plant-baed sausage, or you can substitute the sausage for a hearty bean like chickpeas or fava beans. This recipe requires a lot of steps and patience, but the longer you let this stew simmer, the better it tastes as those flavors marinate.

Ingredients

Serves: 6 Time: 70-80 minutes

Eggplant & Sausage Stew

  • 2 large eggplants
  • 2 red bell peppers
  • 1 whole garlic bulb
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 28 oz. whole canned tomatoes
  • White wine or white vinegar or deglazing
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tsp marjoram
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp coriander or dried basil
  • 2-4 sausages, chopped
  • Olive oil

Directions

  1. Preheat the oven to 450ºF.
  2. Prepare your eggplant by quarter cutting it across the length, then slice across into 3/4 inch slices.
  3. Line two baking sheets with parchment paper and evenly arrange the eggplant onto the pans. Brush or lightly drizzle olive oil on the tops of the eggplant.
  4. Cut the bell peppers in half, removing the seeds and stems. Lay the cut side down on the baking sheets with the eggplant, brushing the outside with oil.
  5. Then, remove the papery skin of the garlic bulb and place that on one of the baking pans. Place the pans in the oven and begin roasting for 25 minutes.
  6. After that time has passed, remove the pans from the oven and place the bell peppers in a plastic bag or saran wrap. Leave at room temperature to steam. This will make the skin easier to remove later.
  7. Then, flip the eggplant and lightly drizzle and brush the other sides. Place the trays back in the oven and roast for another 15 minutes. After this bake, remove the pans and set the garlic aside to cool.
  8. Next, in a soup pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot and sauté the onion for 10-12 minutes. After the onion has lightly carmelized, add the garlic and cook for two minutes.
  9. Then, add a splash of white wine or vinegar, herbs, and tomatoes. Tear at the tomatoes by hand or with a wooden spoon before adding to the pot. Cook together for 5 minutes.
  10. Next, add the eggplant and lightly crush with a spoon. Remove the skin from the bell pepper and chop into a small dice. Place in the soup pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  11. Meanwhile, cook your sausage or plant-based sausage according to its packaging. Chop it in advance.
  12. Once cooked, add the sausage to the soup pot and simmer for another 10-20 minutes (or as long as you can wait) along with the garlic bulb roasted and removed from its skin.
  13. Serve the stew with a dash of parmesan or a dash of dried basil 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

Tahini & Tofu Ramen

Tahini & Tofu Ramen

Tahini & Tofu Ramen with roasted vegetables. This broth-less noodle dish is rich in flavor, protein, and nutrients! Try mixing and matching with other vegetables and proteins. Ingredients Serves: 2-3 Time: 1 hour Tahini & Tofu Ramen Roasted Vegetables Roasted Tofu Tahini Sauce Directions Nutrition