Recent Posts

Curry + Tahini Ramen
March 27, 2024

Curry + Tahini Ramen

Curry + Tahini Ramen with roasted tofu is a lightly spicy and rich noodle dish. This recipe is easy to make, and you can substitute other protein and vegetables as desired! Ingredients Serves:2 Time: 45-60 minutes Curry + Tahini Ramen Roasted Tofu Directions Nutrition Information …

Entree, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh.

Ingredients

Roasted Beets & Polenta

  • 4 large red beets, peeled & chopped
  • 1/2 yellow onion, peeled & chopped
  • 3-4 large carrots, chopped
  • 1 large zucchini, chopped
  • 4 cups water
  • 1 cup polenta
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1 Tbs olive oil + extra
  • 2-3 cups beet greens
  • Lemon juice

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your vegetables and toss them into a mixing bowl.
  3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
  4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
  5. During the last 20 minutes of roasting, prepare the polenta by bringing the water to a boil in a medium saucepan. Once boiling, add the polenta, reduce heat to low, and simmer for 8-10 minutes, stirring frequently. Add more water if needed if the polenta is too thick.
  6. After the polenta is cooked, quickly sauté the beet greens in olive oil in a small skillet, add a splash of lemon juice, and dash salt and pepper until wilted.
  7. Serve the roasted veggies with the polenta and greens, 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mediterranean Protein Platter
March 18, 2024

Mediterranean Protein Platter

Mediterranean Protein Platter with falafel, beefy seitan, sautéed vegetables, and cucumber salad served with brown rice and tahini sauce. This Mediterranean platter is delicious and packs a powerful protein punch. If you’re making the falafel, you’ll want to prepare the mix one day in advance, …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Spanish-style Seitan Chick’n & Rice
March 15, 2024

Spanish-style Seitan Chick’n & Rice

Spanish-style Seitan Chick’n & Rice is a rich, savory and nutrient-dense dish that is easy to prepare. This recipe calls for a large cast iron skillet with a fitted lid. You could achieve the same result using a large skillet with a lid and simmering …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Seitan Tikka Masala
March 13, 2024

Seitan Tikka Masala

Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking for an alternative to coconut milk, you may try unsweetened, unflavored soy milk or cashew milk.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Seitan Tikka Masala

  • 10-12 oz. seitan chick’n
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1 large carrot, diced
  • 3 garlic cloves, minced
  • 2 tsp garam masala
  • 1/2 tsp amchur powder
  • 1 tsp turmeric powder
  • Salt & black pepper to taste
  • 1 heaping tsp fresh minced ginger
  • 1 can lite coconut milk
  • 1/4 tsp chili flakes (optional)
  • 1/2 lime, juiced
  • Chopped cilantro (optional topping)
  • Olive oil for cooking

Directions

  1. Prepare your vegetables and set aside.
  2. Take your prepared seitan and sear it in a heated skillet with olive oil. Season lightly with salt and a dash of garam masala. Cook for 7-10 minutes. Remove from the pan and set aside.
  3. Deglaze the skillet with a splash of water or white vinegar and scrape the pan with a wooden spoon.
  4. In the same hot skillet, add another splash of oil to coat the pan, add in the onions, and cook for 5 minutes.
  5. Then, add the garlic and ginger. Stir for two minutes before adding the bell pepper and carrot. Stir together for another 5-7 minutes.
  6. Add in the remaining seasonings and stir for 2 minutes.
  7. Next, add the coconut milk and lime juice. You may substitute the coconut milk for water or 2 Tbs tomato paste mixed with 3 Tbs of water if desired.
  8. Simmer the vegetables together on low and then add in the seitan chick’n and simmer for another 12-15 minutes with the lid covering the skillet.
  9. Serve over rice and top with cilantro if desired, 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, and Facebook

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
24 Spring Recipes for 2024
March 11, 2024

24 Spring Recipes for 2024

Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …

All Recipes, Appetizer, Baking, Beverage, Cooking Tips, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys. The initial prep for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas.

Ingredients

Serves: 4 Time: 45-50 minutes

Brown Rice & Root Veggie Grain Bowl

  • 1 cup brown rice
  • 2 cups water
  • 1 can chickpeas, drained & rinsed
  • 1/2 large yellow onion, diced
  • 1 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1 large parsnip, thinly sliced
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1/2 Tbs tomato paste
  • 1 Tbs Apple cider vinegar

Mustard Dressing

  • 1/2 Tbs dijon mustard
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • Dash of salt and black pepper, or to taste
  • 1/4 tsp garlic powder
  • 1 tsp honey

Directions

  1. Preheat the oven to 350ºF
  2. Prepare your vegetables and add everything except the kale to a mixing bowl.
  3. Mix with the olive oil, tomato paste, apple cider vinegar, and seasoning and sprinkle with a generous pinch of salt and pepper. Stir into the vegetables and place in the oven for 30 minutes.
  4. Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
  5. In a small mixing bowl, combine the dijon mustard and other dressing ingredients and mix together well.
  6. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
  7. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with mustard dressing.
  8. 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Beefy Jackfruit Stew & Mashed Potatoes
February 29, 2024

Beefy Jackfruit Stew & Mashed Potatoes

Beefy Jackfruit Stew & Mashed Potatoes make for a delicious and hearty plant-based meal. This dish is rich in protein. Jackfruit is a versatile fruit that is often used in plant-based cooking. Jackfruit offers fiber, protein, vitamin C, B vitamins, and potassium. Ingredients Serves: 4-6 …

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