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Turkish Lentil & Eggplant Stew
April 13, 2022

Turkish Lentil & Eggplant Stew

Turkish Lentil & Eggplant Stew makes for a hearty and warming dish that is packed with flavor, protein, and plant-based nutrients. You can serve this stew with a side of toasted bread or top with feta cheese or a slice of soft vegan cheese. This …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Quesadillas
April 11, 2022

Vegan Quesadillas

Vegan Quesadillas are the perfect power lunch, appetizer, or entree if you’re low on time but need a bite to eat. These are super easy to prepare and are a great dairy-free option for those who are allergic to dairy. Ingredients Serves: 4-6 Time: 20-30 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Lentil Sloppy Joes
April 8, 2022

Lentil Sloppy Joes

Lentil Sloppy Joes are a protein-packed meat alternative to the classic sloppy joes that are filling, delicious, and purely plant-based without skipping on flavor.

Ingredients

Serves: 4 Time: 45-50 minutes

Lentil Sloppy Joes

  • 1 cup red or green lentils, rinsed
  • 2 cups water (or 1 cup water & 1 cup vegetable stock)
  • 1/2 yellow onion, small diced
  • 1 small green bell pepper, small diced
  • 2-3 garlic cloves, minced
  • (1) 8 oz. can tomato sauce
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper (optional)
  • 1 Tbs soy sauce, or to taste
  • 1 Tbs olive oil
  • Salt & pepper to taste

Directions

  1. In a stove top pot, combine your rinsed lentils and water (or water and veg. stock) on high heat, covered with a lid.
  2. Bring to a boil. Once boiling, reduce heat to low and simmer for twenty minutes. Add a splash of soy sauce and a dash of chili powder and black pepper to the lentils at this stage. Stir lentils occassionally throughout cooking to prevent them from sticking to the bottom.
  3. Meanwhile, prepare your onion, garlic, and bell pepper. For a spicy option you could add in a green chile or jalapeño as well.
  4. After the lentils have cooked for 10 minutes, heat a large skillet on high with the olive oil.
  5. Once hot, begin sautéeing the onion, garlic, and bell pepper, for about 5 minutes or until translucent.
  6. Next, add in the seasonings and tomato sauce. Reduce heat to medium-low and simmer until the lentils are fully cooked.
  7. Once the lentils are cooked, add them into the tomato & veggie mix. Stir together well. Simmer together for another 5-10 minutes, taste and adjust seasoning as desired.
  8. Serve on a bun or open face 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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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Vegan
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by egccstaff
Garden Quinoa Salad
April 6, 2022

Garden Quinoa Salad

Garden Quinoa Salad is a great way to prep your lunch or for bringing a healthy side to a potluck. Enjoy this salad as an appetizer or a main dish and serve it with your dressing of choice. Feel free to mix and match with …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Vegetable Udon Noodle Soup
April 4, 2022

Vegetable Udon Noodle Soup

Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Chana Dal
April 1, 2022

Chana Dal

Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra patience for thoroughly cooking the split chickpeas. If you don’t have all of these spices, don’t worry, you can get by with turmeric, cumin, and coriander.

Ingredients

Serves: 4 Time: 1 hour 45 minutes

Chana Dal

Cooking the Split Chickpeas

  • 1 cup chana dal (split chickpeas)
  • 2 1/2 cup water
  • 1/4 tsp turmeric powder

Remaining Ingredients

  • 1/2 cup yellow onion, finely diced
  • 3 garlic cloves, peeled & minced
  • 1 tsp cumin seeds or ground cumin
  • 1 tsp fresh minced ginger
  • 1/2 tsp chopped green chilies
  • 14 oz. can diced tomatoes
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur powder (dry mango powder)
  • 1 pinch asafortida (hing) or corn starch
  • 1 tsp coriander powder
  • Salt to taste

Directions

  1. First, soak the dal in water for at least an hour or soak in hot water for 30 minutes.
  2. Once the dal has soaked, drain and transfer to a pot with 2 1/2 cups of water and bring to a boil together with the turmeric.
  3. After the dal has reached a boil, reduce heat to low and cover with a lid, simmer for 35-40 minutes or until the dal is softened.
  4. Meanwhile, prepare your remaining ingredients.
  5. In a large skillet, set heat to high and begin cooking the onion in the garam masala, turmeric powder, chili powder, coriander, cumin, amchur powder, and hinge. Cook together for about 5 minutes.
  6. Then, add the garlic and ginger. Stir together for another 2-3 minutes.
  7. Next, add the green chilies, diced tomatoes, and a dash of salt.
  8. Cook together for about 7 minutes.
  9. After your dal has cooked, combine with the vegetable mix and stir together well.
  10. Serve over rice 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, Vegan
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by egccstaff
Sourdough Coffee Cake
March 30, 2022

Sourdough Coffee Cake

Sourdough Coffee Cake is an excellent recipe to make with sourdough discard if you’ve been keeping a sourdough starter around. This is a classic coffee cake that can be vegan or vegetarian friendly that is perfectly moist with the right level of crumble on top. …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Beyond Meatloaf
March 28, 2022

Beyond Meatloaf

A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve …

All Recipes, Entree, Vegan
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by egccstaff
Southwest Quinoa Salad
March 25, 2022

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we chose to chill it for this recipe. For a low-fat option, you can choose to omit the avocado.

Ingredients

Serves: 4-6 Time: 35 minutes

Southwest Quinoa Salad

  • 15.5 oz can red kidney beans, drained & rinsed
  • 15.25 oz can corn, drained & rinsed
  • 1 cup quinoa
  • 2 cups water
  • 1-2 jalepeños, diced
  • 1/2 red yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup cilantro, minced
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 lime, juiced
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 cups romaine lettuce, rinsed & chopped
  • 1 avocado, cubed

Directions

  1. In a rice cooker or stove top pot, combine 2 cups of water ith the rinsed quinoa. Bring to a boil. Once boiling, reduce to a low simmer (covered) and allow to cook for 20-25 minutes or until fluffy.
  2. When the quinoa is done cooking, set aside in a bowl to chill in the refrigerator.
  3. Meanwhile, drain and rinse the beans and corn in a strainer or colander.
  4. Next, add the beans and corn to a large mixing bowl.
  5. Prepare the onions, jalepeño, bell pepper, and cilantro and add to the mixing bowl.
  6. Add in the cumin, salt, black pepper, and cayenne, and stir together well.
  7. Then, add in the lime juice, cooked quinoa, avocado, and chopped romaine.
  8. Taste and adjust seasoning as desired.
  9. Serve with tortilla chips 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, Appetizer, Dip, Entree, Gluten Free, Vegan
-
by egccstaff
Slow Cooker Beans & Greens
March 23, 2022

Slow Cooker Beans & Greens

Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow …

All Recipes, Entree, Vegan
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by egccstaff