Recent Posts

Roasted Jerk Cauliflower
February 22, 2023

Roasted Jerk Cauliflower

Roasted Jerk Cauliflower is a delicious and easy recipe that pairs well with our steamed cabbage or rice and red beans. Inspired by Jamaican-style jerk chicken, this plant-based recipe is sure to be a hit! Ingredients Serves: 4-5 Time: 35-40 minutes Roasted Jerk Cauliflower Cauliflower …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Steamed Cabbage
February 20, 2023

Steamed Cabbage

Steamed Cabbage is a delicious and easy side dish to add to any meal. Try it with beans and rice or a protein. For a larger batch, simply double the recipe below. Ingredients Serves: 3-4 Time: 15-20 minutes Steamed Cabbage Directions Nutrition Information Nutrition Disclaimer …

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by egccstaff
Black Bean Fajitas con Queso
February 16, 2023

Black Bean Fajitas con Queso

Black Bean Fajitas con Queso is a quick meal fix that can be paired with rice, tortillas, tostadas, or nachos. Try it plant-based by using a dairy-free cheese alternative! Or for a more protein-heavy version, try using chorizo.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Black Bean Fajitas con Queso

  • 1/2 yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1/2 yellow squash, thinly sliced
  • 1 Tbs olive oil
  • 1 can black beans, drained & rinsed
  • 4-5 mushrooms, sliced
  • 1/2 cup red cabbage, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp red cayenne pepper
  • 1/2 lime, juiced
  • 2 Tbs minced cilantro (optional)
  • 1/4 cup dairy or non-dairy shredded cheese or soft queso fresco

Directions

  1. Begin by preparing all your vegetables.
  2. In a large skillet set heat to medium-high.
  3. Once hot, add the olive oil and allow it to heat until it’s lightly steaming from the skillet.
  4. Begin sautéeing the onion and bell pepper, cook together for 5-7 minutes, then add the squash.
  5. Continue to cook the vegetables until they’re tender and the onions translucent (about 12 minutes total).
  6. Next, add the mushrooms and red cabbage, stir together for another minute before adding the seasonings.
  7. Squeeze in the lime juice and add the black beans, stir together for about 3-4 minutes.
  8. Mix in the cheese or queso, stirring for another minute before removing from heat. Top with cilantro.
  9. Serve over rice or with tortillas or tostadas 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.

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Slow Cooker Chickpea Lentil Soup
February 14, 2023

Slow Cooker Chickpea Lentil Soup

Slow Cooker Chickpea Lentil Soup is the perfect way to make a large batch if you’re preparing ahead or have a big group to serve. This dish is light, nutritious, and easy to make! Ingredients Serves: 8 Time: 6 hours, 10 minutes Slow Cooker Chickpea …

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by egccstaff
Easy Vegetable Bean Soup
February 10, 2023

Easy Vegetable Bean Soup

Easy Vegetable Bean Soup that is perfect any time of the year. Add in some fresh toast or crackers for a hearty and full meal or serve a small cup as a side. Ingredients Serves: 4-8 Time: 45 minutes Easy Vegetable Bean Soup Directions Nutrition …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Lentil Shepherd’s Pie
February 6, 2023

Sweet Potato & Lentil Shepherd’s Pie

Sweet Potato & Lentil Shepherd’s Pie is a hearty and plant-based dish that is delicious and easy to make, perfect for a large dinner gathering. This recipe is also great for the holidays or year-round.

Ingredients

Serves: 6-8 Time: 1 hour 30 minutes

Sweet Potato & Lentil Shepherd’s Pie

  • 2 large sweet potatoes
  • 1/2 large yellow onion, diced
  • 2 medium carrots, diced
  • 1 cup frozen green peas
  • 3-4 white mushrooms, sliced
  • 2-3 garlic cloves, minced
  • 1 & 1/2 cup green lentils
  • 3 & 1/2 cup vegetable broth
  • 2 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp dried sage
  • 1-2 Tbs olive oil
  • Salt and black pepper to taste
  • Non-dairy milk
  • Non-dairy butter

Directions

  1. In a medium pot, add the sweet potatoes and cover them with water. Bring to a boil and cover with a lid, reducing heat to low and simmering until the sweet potatoes are easy to poke through all the way with a fork, about 20-30 minutes.
  2. While your potatoes are boiling, prepare your other vegetables and preheat the oven to 425ºF.
  3. In a large pot, set heat to medium-high.
  4. Once hot, add olive oil.
  5. Begin sautéeing the onion, stirring for about 3-4 minutes.
  6. Then, add the garlic and carrots, stirring together for another 5-7 minutes.
  7. Next, add the peas and mushrooms, and seasonings. Stir together for 5 minutes.
  8. Add in the lentils and stir together for 2 minutes before adding the vegetable broth.
  9. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for about 20 minutes or until the lentils are tender.
  10. When your sweet potatoes have softened, add a dash of non-dairy butter, milk, salt & pepper, and use a mixer or a fork to mash until soft and well combined.
  11. Drain any excess liquid (there shouldn’t be much) and transfer the lentil mix to a lightly greased casserole dish, and evenly pat down with a spoon.
  12. Evenly distribute the mashed sweet potatoes over the lentils and spread them out with a rubber spatula.
  13. Place the dish on a baking sheet to catch any liquid that may bubble over, place in the oven, and bake for about 20-25 minutes or until the sweet potatoes have lightly browned on the edges.
  14. Allow the dish to cool for about 10 minutes before serving.
  15. 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Tofu Curry
February 3, 2023

Roasted Tofu Curry

Roasted Tofu Curry is a delicious and easy-to-prepare meal that’s perfect any day of the week. Serve this dish over rice or with naan bread. You can also try this roasted tofu method with some of our other curry, stir-fry, and ramen recipes by mixing …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beyond Steak Fajitas
February 2, 2023

Beyond Steak Fajitas

Beyond Steak Fajitas can be served with tortillas as a taco or in a burrito or over rice for a delicious plant-based rice bowl. This recipe is quick and easy to make for a weeknight meal and is rich in protein. Pair with a side …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cholent
January 30, 2023

Vegan Cholent

Vegan Cholent is inspired by the traditional Jewish stew eaten for lunch on the Sabbath. “Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.” [1] While traditionally this dish contained meat, potatoes, and beans and is cooked slowly over a long period of time, this plant-based version uses tempeh and lentils and can be made in about 45 minutes. You may substitute the tempeh for textured vegetable protein or seitan and you may also add lima or butter beans to thicken up the stew.

Ingredients

Time: 45-50 minutes Serves: 6-8

Vegan Cholent

  • 5-6 small red potatoes, sliced
  • 2-3 garlic cloves, minced
  • 1-2 large carrots, diced
  • 1-2 celery stalked, diced
  • 1/2 cup green or French lentils
  • 1 package tempeh, cubed
  • 1 can red kidney beans, drained & rinsed
  • 8 oz. tomato sauce
  • 3 Heaping Tbs tomato paste
  • 10 oz. diced tomatoes
  • 3 1/2 cups vegetable broth
  • 1 Tbs fennel seed
  • 1/2 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Olive oil

Directions

  1. Begin by preparing your vegetables, separating the potatoes and tempeh from the carrot and celery.
  2. In a large stock pot, set heat to medium high. Once hot, add a generous tablespoon of olive oil, just enough to evenly coat the bottom of the pan.
  3. When the oil is hot and begins to steam slightly, add the carrot and celery, cooking together for about 7 minutes.
  4. Then, add the potatoes and tempeh and stir together for another 5 minutes.
  5. Add in the seasoning and lentils, stirring together for 1 minute.
  6. Then add the tomato sauce, tomato paste, and diced tomatoes and finally the vegetable broth, beans, and bay leaves.
  7. Bring the stew to a boil, then reduce heat to low and simmer for 30-45 minutes or until the potatoes have softened.
  8. Taste and adjust seasoning as desired, 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

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Ginger Miso Soup
January 28, 2023

Ginger Miso Soup

Ginger Miso Soup is perfect for the winter time. Whether you have a cold or just want a heartwarming, dressed up broth, this soup is perfect to enjoy as a whole bowl with some fresh rice or as an appetizer. What’s also great about this …

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