Recent Posts

Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast. Ingredients Serves: 3-4 Time: 45 minutes Roasted Tomato …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lentils & Roasted Roots Grain Bowl
September 14, 2023

Lentils & Roasted Roots Grain Bowl

Lentils & Roasted Roots Grain Bowl makes for an easy to prepare dish that you can enjoy hot or chill and serve cool. Try mixing and matching with additional grains or proteins such as tempeh or chicken and rice. You can also try adding in other roots, such as fresh turmeric and parsnips.

Ingredients

Serves: 4-5 Time: 55 minutes

Lentils & Roasted Roots Grain Bowl

  • 1 cup red lentils, washed
  • 2 cups vegetable broth
  • 2 cups kale, chopped
  • 1/2 yellow onion, diced
  • 1-2 medium sweet potato, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • Balsamic vinegar
  • 1 Tbs Olive oil
  • Salt & black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp marjoram
  • Optional topping: chopped parsley, tahini sauce

Directions

  1. Preheat the oven to 400ºF
  2. Combine the prepared sweet potato, onion, carrot, and cabbage in a large bowl.
  3. Mix in the olive oil and seasonings. Stir together until the vegetables are fully coated.
  4. Transfer the vegetables to a roasting pan and place them in the oven, Roast for about 35-45 minutes, checking on them and stirring halfway through.
  5. Meanwhile, prepare your kale & set aside.
  6. In a medium stovetop pot, set heat to medium-high. Once hot, add a splash of olive oil and the rinsed lentils. Stir together for 2 minutes before adding the vegetable broth.
  7. Bring the lentils to a boil. Once boiling, reduce heat to low and cover with a lid. Allow the lentils to simmer for 25-30 minutes.
  8. After the lentils are cooked, stir in the kale and let it wilt.
  9. Combine the lentils and roasted vegetables in a bowl for serving and top with the optional toppings if desired.
  10. Serve & 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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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Jalapeño Polenta
September 12, 2023

Jalapeño Polenta

Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-spiced Eggplant & Lentils
September 1, 2023

Ethiopian-spiced Eggplant & Lentils

Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas. We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear or air-fry the okra.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Okra Curry (Bhindi Masala)

  • 8-10 oz. okra, stems removed and halved lengthwise
  • 1/2 yellow onion, diced
  • 3 garlic cloves
  • 5-6 cherry tomatoes, halved
  • 1 Tbs curry powder
  • 1/2 Tbs garam masala
  • 1/2 tsp amchur powder
  • 1 Tbs red curry paste
  • Salt & black pepper to taste
  • 1 tsp ground ginger
  • 1 cup coconut milk
  • 1/4 tsp chili flakes (optional)
  • 1/2 lime, juiced
  • Chopped cilantro (optional topping)
  • Olive oil for cooking

Directions

  1. Preheat the oven to 360ºF and begin preparing the okra.
  2. Spread the okra out onto a baking sheet and lightly drizzle with oil, salt and black pepper.
  3. Place in the oven and bake for about 15-20 minutes or until lightly crisp.
  4. Meanwhile, prepare the remaining vegetables and heat a skillet to medium heat.
  5. Once hot, add enough oil to lightly coat the pan and begin sautéeing the onion and garlic.
  6. Cook for 5-7 minutes, then add the tomatoes and cook for another 3-4 minutes before adding the curry paste and seasonings.
  7. Stir together for another 2 minutes before adding 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 okra and simmer for another 5-7 minutes.
  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, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Plant-Based Breakfast Platter
August 21, 2023

Plant-Based Breakfast Platter

Plant-Based Breakfast Platter of oven-roasted potatoes, sautéed vegetables, and tofu scramble served with toast makes for one hearty way to start the day. Try subbing out the vegetables for additional seasonal greens or roots. For a vegetarian option, try serving with a fried egg or …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Rice Bowl
August 20, 2023

Ethiopian-Style Rice Bowl

Ethiopian-Style Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition.

We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Serves: 4-5 Time: 45 minutes

Ethiopian-Style Rice Bowl

Spiced Lentils

  • 1 1/2 cup lentils, washed
  • 8 oz. tomato sauce
  • 1 cup water
  • 1/2 vegetable bouillon cube
  • 1/2 tsp white pepper
  • 1 tsp berbere spice
  • 2 cups kale, chopped

Roasted Vegetables

  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1/2 bell pepper, chopped
  • 8-10 oz. cherry tomatoes
  • 1 zucchini or squash, chopped
  • 1 cup red cabbage, chopped
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp marjoram
  • 1 Tbs olive oil

Garlic-Ginger Rice

  • 1 cup rice
  • 2 cups water
  • 1 vegetable bouillon cube
  • 2 tsp ground garlic
  • 1 tsp ground ginger

Directions

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine the roasted vegetable ingredients and toss them evenly.
  3. Spread the veggie mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  4. Meanwhile, prepare the lentils and rice.
  5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  6. Stir in the lentils for 2 minutes, then add the water, vegetable bouillon, tomato sauce, and seasoning. Set aside the kale.
  7. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed. Add the kale at the end, until it is lightly wilted.
  8. Then, cook the rice in a rice cooker or on the stove top with the seasonings.
  9. Serve the lentils with the rice, kale and veggie mix, 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Silken Tofu Rice Bowl
August 18, 2023

Silken Tofu Rice Bowl

Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …

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