Pumpkin Pancakes are perfect for Fall! This plant-based recipe is quick and easy to make. Try adding pecans, walnuts, or dried cranberries, and serve with maple syrup. Ingredients Time: 20 minutes Yield: 8 large pancakes or 12 small Pumpkin Pancakes Directions Nutrition Information Nutrition Disclaimer …
Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe. Ingredients Time: 1 Hour 20 Minutes Serves: 2-4 …
Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try serving it with roasted or cooked lentils or chickpeas.
Ingredients
Serves: 6-8 Time: 45 minutes
Roasted Sweet Potato Cauliflower Soup
2 medium sweet potatoes, diced
1 cauliflower head, chopped into florets
Olive oil
1/2 yellow onion, diced
3-4 garlic cloves, chopped
2 cups vegetable broth
2 cups non-dairy, unsweetened milk or coconut milk
Prepare your sweet potato and cauliflower, and separately toss them lightly in olive oil.
On two separate trays, spread out the sweet potato on one and the cauliflower on the other. Place in the oven and roast for 20-25 minutes or until soft and lightly roasted.
Meanwhile, prepare the onion and garlic, and prepare a soup pot by setting the heat to medium heat.,
Once hot, lightly coat the pan with olive oil, sauté the onion, and cook for 5 minutes before adding the garlic.
Then, add the vegetable broth, non-dairy milk, and seasonings. Bring to a simmer before adding the roasted sweet potato and cauliflower.
Allow the vegetables to sit in the broth for 5 minutes before removing from the heat and blending in a blender or using an immersion blender.
Blend the soup until creamy and smooth. Add more water as needed to achieve the desired thickness.
Return the soup to low heat once blended and taste and adjust the seasoning.
Serve with optional topping if desired, and enjoy!
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Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. Ingredients Serves: 4 Time: 45-50 minutes …
Sweet Potato & Red Cabbage Soup is a delicious and rich combination that is a well-balanced dish with nutrition and protein. Perfect for the cold winter months. Ingredients Serves: 4. Time: 45 minutes Sweet Potato & Red Cabbage Soup Sweet Potato Soup Red Cabbage Soup …
We love hearty recipes, and Fall is the perfect time to stock up on nourishing and heart-warming recipes. Here are our top 22 recipes to try this Fall! Get your seasonal spice and warmth on with these sweet and savory recipes.
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!
Vegan Lasagna with lentils and tofu makes for a hearty and protein-packed dish full of surprises. This recipe inspired by Nora Cooks is a new favorite for us. Impress your meat and cheese loving friends with this full plant-based meal! Ingredients Serves: 6-8 Time: 1 …
Potato Broccoli Soup that is creamy and dairy-free! This soup is easy to prepare and is perfect for the cold weather months. Ingredients Serves: 5-6 Time: 45 minutes Potato Broccoli Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …
Pumpkin Parsnip Curry is a little sweet & spicy dish that is creamy, rich, and perfect for fall! The hearty parsnips pair well with the canned pumpkin, but you may also try this recipe with fresh pumpkin and roasting it in the oven with the root vegetables before sautéeing. If you don’t like coconut milk, try substituting it for a low-fat alternative.
Ingredients
Serves: 4-5 Time: 45 Minutes
Pumpkin Parsnip Curry
1 large parsnip, small dice
1/2 yellow onion, diced
1 large carrot, small dice
2 cups pumpkin puree
1 can chickpeas, drained & rinsed
1 can lite coconut milk or 1 cup vegetable broth
2 garlic cloves, minced
1 tsp ground ginger
1 Tbs red curry paste
Salt & black pepper to taste
1 tsp cumin
1/2 chili flakes (optional)
2 cups hardy, leafy greens, chopped
Lime juice for serving
Directions
Begin by preparing your vegetables.
In a large skillet, set heat to medium-high. Once hot, add the olive oil.
Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
Next, add the garlic and cook for 2 minutes before adding the carrots and parsnips.
Cook the vegetables together for 5-7 minutes, then add the canned pumpkin, curry paste, chickpeas, and seasonings. Continue stirring together until all the vegetables are lightly tender.
Bring the mixture to a simmer, covering with a lid and turning heat to low for 15-20 minutes.
Then towards the last 5 minutes, add the chopped greens and cook until lightly wilted. Remove the pan from heat.
Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.
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!
Green Split Pea & Bean Stew is a delicious and easy dish to prepare in under an hour that is rich in plant-based protein! Green split peas are rich in fiber, iron, and potassium and are low in fat. You can try substituting the cannellini …