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 …
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 …
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Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded …
Cajun Pasta & Red Beans is a quick and easy dish that can be modified easily for a gluten-free option using gluten-free pasta. Try this recipe with andouille sausage or a plant-based meat alternative!
If you’re low on ingredients or don’t have much time to prepare a nutritious and filling meal, this recipe is a great fix on a busy weeknight.
Ingredients
Serves: 4 Time: 35 minutes
Cajun Pasta & Red Beans
1/2 box penne pasta
1/2 yellow onion, diced
2 garlic cloves, minced
1 bell pepper, diced
1/2 yellow squash, diced
1 can red kidney beans, drained & rinsed
2 cups kale, chopped
1 can diced tomatoes, drained
1 cup vegetable or chicken stockÂ
2 bay leaves
1 tsp paprika
1/2 tsp chili powder
1 tsp black pepper
1/2 tsp ground thyme
1/2-1/4 tsp cayenne pepper
1/4 tsp ground sage
Olive oil for cooking
Directions
Begin by bringing water to a boil to cook your pasta.
Meanwhile, prepare your vegetables while the pasta cooks.
In a large skillet, set heat to medium-high and add olive oil once the pan is hot.
Begin sauteing the onion and garlic for 2-4 minutes.
Then, add in the squash and bell pepper. Cook for 7 minutes or until the onion is translucent.
Add in the seasonings and vegetable stock. Cover with a lid and bring to a boil.
Once boiling, reduce heat to low, add the pasta and bay leaves, and simmer. Cook until the liquid is fully absorbed
Once cooked, remove the bay leaves, toss the kale into the pan, and stir until wilted.
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For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Dairy-Free Chocolate Orange-Spice Cake is a delicious and rich chocolate cake with a hint of spice and orange essence. This lightly-sweetened, dairy-free cake aims to please all crowds! Ingredients Dairy-Free Chocolate Cake Batter Chocolate Orange-Spice Cream Cheese Frosting Directions Preparing the frosting Assembling the cake …
We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that 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
Ethiopian-Spiced Lentil
1 1/2 cup lentils, washed
1 can lite coconut milk*
1/4 cup water
1 vegetable bouillon cube
1 oz. tomato sauce
1/2 tsp white pepper
1 tsp berbere spice
For a low-fat option you can substitute the coconut milk for 2 cups vegetable broth
Roasted Cauliflower
10 oz cherry tomatoes
1 head cauliflower, chopped
1 Tbs olive oil
1 tsp berbere spice
1/2 tsp salt & black pepper
Mixed Vegetables & Chickpeas
1/2 yellow onion, diced
4-5 mushrooms, sliced
1/e bell pepper, diced
1 garlic clove, minced
1 can chickpeas, drained & rinsed
Remaining 7 oz. tomato sauce
1 tsp berbere spice
1/2 tsp paprika
1 tsp ground ginger
Directions
Preheat the oven to 400º F.
In a mixing bowl, combine the cauliflower ingredients and toss them evenly.
Spread the cauliflower mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
Meanwhile, prepare the lentils and mixed vegetables.
Set heat to medium-high in a medium stovetop pot and add a touch of oil.
Stir in the lentils for 2 minutes, then add the coconut milk, vegetable bouillon, tomato sauce, and seasoning.
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.
Then, in a large skillet, set heat to medium-high. Once hot, add a drizzle of olive oil to coat the pan’s bottom.
Then, add the bell pepper and mushroom. Stir for another 5-7 minutes.
Next, add the chickpeas and seasoning to the skillet and stir for 5 minutes before adding the tomato sauce. Reduce heat to low, cover and simmer until the lentils and roasted cauliflower are done.
Serve the lentils with the cauliflower and veggie mix, and enjoy!
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!
Red Bean & Tempeh Cassoulet is a hearty plant-based one-pot dish that is easy to make and absolutely delicious. Try substituting the tempeh for another plant-based option, such as Impossible Beef. Kidney beans are rich in nutrients, fiber, and protein! Ingredients Serves: 4-5 Time: 50 …