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Polenta & Greens

Polenta & Greens

Polenta & Greens, broccoli polenta cakes served with sautéed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course. Ingredients Serves: 4-6 

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy. 

Comb Tooth Mushroom Pasta

Comb Tooth Mushroom Pasta

Comb Tooth Mushroom Pasta is a delicious plant-based dish that is easy to prepare. Hearty mushrooms, sautéed veggies, and a creamy white pasta sauce will surely be a crowd-pleaser.

Comb tooth mushrooms are very similar to lion’s mane in that they take on any flavor profiles and can make for excellent seafood substitutes.

Ingredients

Serves: 3-4

Comb Tooth Mushroom Pasta

  • 8-10 oz. comb tooth mushroom
  • 1/2 yellow onion, thinly sliced
  • 2 cups broccoli florets, halved
  • 4-5 garlic cloves
  • Non-dairy butter
  • Salt & black pepper to taste
  • Italian seasoning
  • 1 lemon
  • 1/2 package spaghetti

White Pasta Sauce

  • 2 c.non-dairy milk, unsweetened
  • 4 tsp cornstarch 
  • 1 c. vegetable broth
  • 1 tsp garlic powder 
  • 2 tsp dry oregano 
  • 4 tbsp nutritional yeast 
  • 1 tsp salt 
  • 1/2 tsp ground white pepper

Directions

  1. Prepare the sauce by heating the milk in a medium saucepan.
  2. Whisk in the cornstarch, vegetable broth, and seasoning. Cook on medium-low heat until thickened.
  3. Set sauce aside once cooked, and then begin boiling water for the pasta.
  4. Meanwhile, prepare the vegetables, setting the mushrooms aside for last.
  5. In a large skillet, set heat to medium-high.
  6. Once hot, add 1 Tbs of non-dairy butter and sauté the onion and garlic until the onion is translucent.
  7. Then, add the broccoli and lightly season the vegetables with a dash of oregano, salt, and black pepper.
  8. Once cooked, remove the vegetables from the skillet and set aside in a bowl.
  9. Drain the pasta once cooked and return to the pot, tossing in the pasta sauce and sautéed vegetables.
  10. Wipe the skillet and add a touch more non-dairy butter.
  11. Then, begin cooking the comb tooth mushrooms frequently stirring to ensure all sides are cooked.
  12. Mix in the lemon juice and the remainder of the seasonings.
  13. After about 7-10 minutes, or until the mushrooms are lightly browned. add the mushrooms to the pasta, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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Brussels & Bulgar Bowl

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar 

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised 

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip is a delicious, creamy, easy dip to make for a potluck. Serve with crudité or pita, or try it out as a spread!

Ingredients

Carrot Cashew Curry Dip

  • 1 cup cashews, soaked
  • 2-3 large carrots, chopped into 1/2-inch pieces
  • 1 Tbs curry paste
  • 1/2 Tbs curry powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 Tbs lemon juice
  • 2 tsp olive oil
  • 1 tsp black pepper
  • 1/2 tsp ground cumin

Directions

  1. Begin by boiling enough water to cover the cashews in a bowl.
  2. Once the water has boiled, remove from heat, cover the cashews in a bowl with water, and allow it to sit for 1-2 hours.
  3. Meanwhile, boil another small pot of water and add the carrots. Boil for 7-10 minutes.
  4. Remove the carrots from the heat, drain, and allow them to cool until they stop steaming.
  5. After the cashews have soaked, drain the water and blend in a food processor or blender until creamy and paste-like.
  6. Then, add in the carrots and sunflower seeds and blend.
  7. Add in the lemon juice, olive oil, seasoning, and curry paste, and continue blending until smooth and creamy. Taste and adjust seasoning as desired.
  8. Transfer the dip to a container, and cover it with a sealed lid.
  9. Top with optional toppings when serving if desired.

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

White Bean Burgers

White Bean Burgers

White Bean Burgers are a delicious plant-based option and easy to make on a budget! Perfect for a backyard cookout or potluck. Ingredients Serves: 4 Time: 15-20 minutes White Bean Burgers Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty 

Lentil Pasta Sauce

Lentil Pasta Sauce

Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta. Ingredients Serves: 4-5 Time: 50-60 minutes Lentil Pasta Sauce Directions Nutrition Information Nutrition Disclaimer More 

Vegan Keema Curry

Vegan Keema Curry

Vegan Keema Curry is a plant-based take on an Indian dish traditionally made with minced lamb or mutton. This plant-based dish is a delicious alternative for those with dietary needs. If it is desired, leave the coconut milk out of this dish and substitute the diced tomatoes for 2 Tbs tomato paste.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Vegan Keema Curry

  • 1 package Beyond Ground Beef
  • 1-2 Tbs vegetable or olive oil
  • 1/2 yellow onion, diced 
  • 1 large carrot, diced
  • 1/2 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1 tsp garam masala
  • ½ cup lite coconut milk
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbs lemon juice
  • 1 cup cilantro, chopped
  • Rice or naan for serving

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, set heat to medium-high.
  3. Once hot, add enough oil to coat the pan and begin sautéeing the beyond beef. Cook for 4-5 minutes.
  4. When the beyond meat has lightly browned, add the onions and garlic. Stir together for another 3-4 minutes.
  5. Next, add the carrots and stir for another 5 minutes.
  6. Then, add in the seasonings, diced tomatoes, vegetable broth, coconut milk, and lemon juice. Bring to a low boil.
  7. Reduce heat to low and simmer for 15-20 minutes.
  8. Taste and adjust seasoning or spice level as desired.
  9. Top with cilantro and serve over rice or with naan bread 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

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup