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Sweet Potato Hash Browns

Sweet Potato Hash Browns

Sweet Potato Hash Browns that are crispy and delicious! A perfect way to start your day, served with a fried egg, toast, or some tempeh bacon if you desire. Prepare this easy recipe for breakfast for brunch any day of the week. All you need 

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or 

Spiced Eggplant Penne

Spiced Eggplant Penne

Spiced Eggplant Penne with a touch of chili. This recipe is so rich in flavor while not being too heavy. Eggplant has antioxidants such as vitamins A and C and is a good source of potassium. The natural plant chemicals eggplant produces may also help your cells do a better job at processing sugar. And, you can substitute for gluten-free pasta if needed!

Ingredients

Serves: 4 Time: 60-90 minutes

Spiced Eggplant Penne

  • 1 onion, finely chopped
  • 1 eggplant cut in 1/2, dice one half and finely grate the other
  • 3-4 garlic cloves, peeled and minced
  • 1/2 tsp chili flakes, we used thai chili!
  • 2 cups tomato puree
  • 1 tsp dried oregano
  • Salt
  • Black pepper
  • Olive oil
  • 14 oz. penne

Directions

  1. Begin by adding the diced eggplant to a colander. Gently rub a generous amount of salt onto the eggplant and allow it to drain for about 30 minutes or up to an hour. Then, rinse and dry the eggplant. While you wait, you can grate the other half of the eggplant and prepare your other vegetables.
  2. If you don’t have tomato puree, you can blend one can of diced tomatoes and add an 8oz can of tomato sauce to supplement.
  3. Once your vegetables are prepped, heat about 2-3 Tbs of olive oil in a large pan on high heat.
  4. Add the onion and cook for 2-3 minutes or until translucent and soft.
  5. Then, add the diced eggplant and cook for 3-4 more minutes.
  6. Next, add the grated eggplant, garlic, and chili flakes. Cook for another 3-4 minutes.
  7. Pour in the tomato puree or mix and add in the oregano and a pinch of salt and pepper.
  8. Bring the mixture to a simmer and allow it to cook uncovered for about 15 minutes.
  9. In another pot, boil water for your pasta. Cook for 8-10 minutes or according to the package and drain the water once the pasta is cooked.
  10. Add half of the eggplant mixture to the pasta when done and toss well.
  11. Then, serve the eggplant pasta and top with the remaining sauce.
  12. Top with fresh basil leaves or parmesan (vegan or non) if desired.

Nutrition Information

Divide numbers by 4 for individual serving

*nutrition information calculated by Yummly may be inaccurate*

Nutrition Disclaimer

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Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not 

Easy Homemade Hot Cocoa

Easy Homemade Hot Cocoa

Easy Homemade Hot Cocoa with a vegan and non-vegan option. A delightful little cup of hot cocoa that is lightly sweetened. Cozy up inside on a cold day with a warm, homemade cup of cocoa. Ingredients Serves: 1 Easy Homemade Hot Cocoa 1 cup non-dairy 

Black Bean Quinoa Soup

Black Bean Quinoa Soup

Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients.

Ingredients

Serves: 4-5 Time: 45 minutes

Black Bean Quinoa Soup

  • 1 15 oz. can black beans, drained & rinsed
  • 1 cup quinoa, rinsed
  • 4 cups vegetable (or chicken) broth
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery sticks, diced
  • 2 garlic cloves, minced
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 2 bay leaves
  • Minced cilantro, optional topping

Directions

  1. First, prepare your vegetables, measure out your seasonings, drain the beans, and rinse the quinoa.
  2. In a medium pot, set heat to high.
  3. Once hot, begin sautéing the onion, garlic, carrot, and celery.
  4. Cook for 5-7 minutes, adding a splash of vegetable broth to prevent sticking.
  5. Then, add in the quinoa, seasonings, and bay leaves.
  6. Cook for another 1-2 minutes.
  7. Add the black beans and vegetable broth.
  8. Bring the soup to a boil.
  9. Once boiling, reduce heat to low, cover the pot and simmer the soup for about 20 minutes or until the quinoa is fully cooked.
  10. Remove soup from heat, serve hot 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.

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste 

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese. Ingredients Serves: 10-12 Time: 45 Minutes Tomato & Rice Soup with Navy Beans x2 

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with 2 Tbs Italian breadcrumbs and layer on top.

Ingredients

Serves: 4 Time: 45-55 minutes

Layered Roasted Vegetable Casserole

  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 medium bell pepper, thin & round sliced
  • 1/2 cup Bella or white mushrooms, thinly sliced
  • 12 oz. cherry tomatoes
  • 1 cup pasta or tomato sauce
  • 1 package extra-firm tofu, drained, patted dry, & crumbled
  • 1/4 cup vegan mozzarella plus extra for topping
  • 1/2 cup nutritional yeast
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 leaves fresh basil or 1 tsp dried basil
  • Olive oil

Directions

  1. Begin by preparing all of your vegetables and set them aside on a sheet pan. Lightly coat them with a touch of olive oil.
  2. Then, preheat the broiler on your oven.
  3. After you have drained your tofu, prepare the tofu layer by crumbling the tofu into a bowl by hand or with a fork and mixing in the vegan mozzarella and seasonings.
  4. Once the broiler is hot, place the vegetables in the broiler and cook for 6-7 minutes, rotating halfway until they are lightly crisp.
  5. Meanwhile, in a cast-iron or stovetop skillet, heat about 1 Tbs olive oil on high.
  6. Spread the tofu mix out into a single layer in the skillet or pan and cook without stirring for 4 minutes.
  7. Flip the tofu and cook the other side for another 3-5 minutes or until the tofu is starting to crisp.
  8. Remove vegetables from the broiler and tofu from the heat.
  9. Preheat the oven to 350ºF
  10. You may use the cast-iron skillet if it is deep enough to layer your casserole or use a square 8 or 9 inch casserole dish.
  11. Whichever vessel you’re using, spread out half of the pasta or tomato sauce on the bottom.
  12. Then, alternate your layers with about 1/3 of your vegetables with 1/2 the tofu mix starting with the vegetables and then ending with a layer of vegetable on top.
  13. Add the remainder of the pasta sauce on the top and sprinkle on a touch of extra vegan mozzarella.
  14. Place in the oven and bake for 25-30 minutes or until bubbly and lightly crisp on top.
  15. Remove from the oven once cooked, serve and enjoy!

Store leftovers in the refrigerator for up to 3 days.

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.

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash with cranberries, pistachios, and parsley, this dish is wonderful for the winter season. This dish is packed with nutrients and flavor that is sure to become a new holiday favorite. Ingredients Time: 1 hour 30 minutes Serves: 4 Quinoa-Stuffed Acorn Squash 2