Recent Posts

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 …

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 vegetarian, you can top this dish with a soft-boiled egg for added flavor and protein. For meat-eaters, you can also add cooked shrimp, beef, or chicken to this dish.

Ingredients

Vegetable Udon Noodle Soup

Vegetable sauté

  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 small yellow squash, sliced
  • 1/4 cup green peas
  • 2 garlic cloves, minced
  • 1 Tbs rice vinegar
  • 1/2 inch ginger, peeled & minced
  • 1 Tbs sesame oil
  • 1 Tbs black bean & garlic sauce (or substitute soy sauce)
  • Optional toppings: sesame seeds, chopped scallions, sriracha, minced cilantro, lime juice

Noodles & Broth

  • 4 oz. udon noodles (prepared according to packaging)
  • 4 cups vegetable broth
  • 1/2 Tbs soy sauce
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • Optional: 1 tsp chinese five spice & 1/4 tsp thai chili flakes

Directions

  1. Look at the packaging for your udon, if the noodles are dry, cook according to the package, drain & set aside. If you acquired pre-cooked udon noodles, you can save those for the last three minutes or cooking.
  2. In a medium stove top pot, prepare your vegetable broth and add in the seasonings from those ingredients. Set heat to medium-high and bring to a low boil.
  3. Meanwhile, prepare your vegetables for the sauté. Once prepared, add to a skillet and cook on high heat in sesame oil.
  4. The vegetables should only take 7-12 minutes to become tender. Season with the black bean and garlic sauce or soy sauce, rice vinegar, and seasonings.
  5. Once your broth has reached a boil, add in your pre-cooked udon to the stock and simmer for 3-5 minutes.
  6. Remove from heat and divde the udon and broth evenly between two bowls.
  7. Evenly divide the cooked vegetables between the bowls.
  8. Top with optional toppings, 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.

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
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 …

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 alongside some brussels sprouts or roasted vegetables.

Ingredients

Serves: 6-8 Time: 1 hour 45-50 minutes

Beyond Meatloaf

  • 1 Tbs olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 medium bell pepper, finely chopped
  • 2 -3 cloves garlic, minced
  • 16 oz. package Beyond Meat’s Beyond Beef
  • 8 oz. tomato sauce
  • 2 Tbs soy sauce
  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 1 1/2 tsp chili powder
  • 2 tsp Italian seasoning
  • 2/3 cup old fashioned or quick oats
  • 1 cup fine breadcrumbs

Glaze Topping Ingredients

  • 4 oz. tomato sauce
  • 1 Tbs soy sauce
  • 1 Tbs brown sugar
  • 1/2 tsp paprika & chili powder
  • 1 tsp cumin
  • 1 tsp italian seasoning
  • Salt and black pepper to taste

Directions

  1. Begin by preheating the oven to 375º F.
  2. In a medium skillet, set heat to high and add the olive oil.
  3. Begin sautéeing the onion until translucent. Then add the bell pepper and garlic and sauté together for about 4 minutes or until golden and tender.
  4. Then, in a large mixing bowl, combine the sautéed vegetables with the beyond beef, bread crumbs, oats, tomato sauce, and seasonings (everything excluding the glaze topping ingredients).
  5. Mix together thoroughly with a large spoon or clean hands until well combined.
  6. Next, transfer the meatloaf mix to a lighlty oiled metal or ceramic 9 x 5 x 3 inch loaf pan. Alternatively, you may line the loaf pan with parchment or foil to fit the bottom and sides, being sure to include winds on the side of the pan to easily remove the loaf from the pan after its cooked.
  7. Cover the loaf in the pan with foil and bake for 45 minutes.
  8. Meanwhile, prepare the glaze ingredients. Taste and adjust seasoning as desired.
  9. After the first 45 minutes or baking, remove the loaf from the oven and evenly spread the glaze on top.
  10. Return to the oven and bake for 20-30 minutes more, uncovered, until the loaf looks firm and the edges have browned.
  11. Whent he meatloaf is done cooking, remove from the oven and allow the loaf to rest for 15 minutes.
  12. Carefully cut 8-10 slices with a sharp knife or remove the loaf from the pan if you used a pan lining and then cut.
  13. Serve along some vegetable side dishes 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, Vegan
-
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 …

All Recipes, Appetizer, Dip, Entree, Gluten Free, Vegan
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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
Roasted Roots & Protein Bowl
March 21, 2022

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon poppy seed vinaigrette (or your favorite store-bought dressing). Mix and match the ingredients by substituting the greens for other leafy favorites, or substitute the red potatoes for sweet potatoes and cauliflower for carrots. The possibilities are endless with this bowl.

Ingredients

Serves: 3 Time: 55 minutes

Roasted Roots & Protein Bowl

  • 3-4 medium sized beets, and chopped
  • 1-2 large carrots, chopped
  • 4-5 small red potatoes, chopped
  • 1 can cannelini beans or chickpeas, drained & rinsed
  • 1 Tbs olive oil
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • Pinch of cayenne pepper
  • 1/4 cup lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1 cup kale, chopped
  • 1 cup arugula
  • Optional toppings: dressing, chopped walnuts, roasted pumpkin seeds or pepitas

Directions

  1. Begin by preheating the oven to 350ºF.
  2. Then, prepare your vegetables starting by chopping the carrots, beets, and potatos into equal-sized chunks (easy for biting). Place the root vegetables onto a roasting pan and lightly drizzle with half of the olive oil and seasoning with the cumin, salt and pepper.
  3. On another roasting pan, lay out your beans and combine with the garlic. Drizzle with the remaining olive oil and season with salt, black pepper, and cayenne.
  4. Place the root vegetables and the beans in the oven and allow the root vegetables to cook for 25 minutes and the beans to cook for 15 minutes.
  5. Meanwhile, rinse the lentils and place in a medium-small stovetop pot. Cover with water and bring to a boil.
  6. Once boiling, reduce heat to a simmer and cover with a lid for 10 minutes. Then, add the quinoa and cook for another 5 minutes.
  7. Add in the kale over and lentils and quinoa and cover, allowing it to wilt for 5 minutes. Drain any excess liquid from the lentils once done.
  8. Prepare your toppings/dressing if desired at this point.
  9. When your root vegetables and beans are done, prepare your bowls with equal parts arugula, kale, quinoa/lentils, beans, carrots, potatoes, and beets. Top with desired toppings or dressing.
  10. 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, Vegan
-
by egccstaff
Sweet Potato & Spinach Curry
March 18, 2022

Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff