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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 …

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 on the stovetop, but the flavor is much more rich from baking.

Ingredients

Serves: 6-8 Time: 1 hour

Spanish-style Seitan Chick’n & Rice

  • 1 lb seitan chick’n
  • Olive oil
  • 1 tsp cumin
  • 1/4 tsp red cayenne pepper
  • 2 tsp paprika + extra
  • 1 tsp smoked paprika
  • 1 small yellow onion, finely diced
  • 4-5 garlic cloves, peeled & minced
  • 1 small red bell pepper, finely diced
  • 1/2 cup white vinegar
  • 10 oz. cherry tomatoes, halved
  • 3 tbs lemon juice
  • 2 Tbs tomato paste
  • 3 cups vegetable broth
  • 1 1/2 cup uncooked jasmine rice
  • 3 bay leaves
  • For topping: Chopped parsley, capers

Directions

  1. Prepare your vegetables and set aside.
  2. Take your prepared seitan and sear it in a heated 12-inch cast iron 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 pan with a bit of vinegar, then on medium heat, begin sautéeing the onions in the same pan. Cook for 5-7 minutes. Add the garlic and cook for 2 minutes.
  4. Next, add the bell pepper and sauté for another 5 minutes before adding the tomato paste and seasonings. Stir together for a minute and add the cherry tomatoes and bay leaves.
  5. Finally, add in the rice and stir for a minute before topping with the vegetable broth and lemon juice. Remove from heat, top the skillet with the seitan chicken, enough to cover the rice and broth, leaving room around the edges of the skillet for steam to escape.
  6. Cover the skillet with a lid, place the skillet in the oven and bake for 30 minutes.
  7. After 30 minutes, remove the lid (carefully), and allow it to cook for another 10-15 minutes for an added crispness on top.
  8. Remove from the oven once cooked, allow to cool before serving. Top with optional toppings if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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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 …

All Recipes, Entree, Plant-Based, Vegan
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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 this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or at room temperature water for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.

Ingredients

Urad Dal

  • 1 cup urad dal
  • 1/2 yellow onion, chopped
  • 1 small bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 cup broccoli florets
  • 3 garlic cloves, peeled
  • 1 large parsnip, chopped
  • 2 Tbs tomato paste
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 Tbs curry powder
  • 1 tsp ground ginger
  • Salt
  • 1 Tbs apple cider vinegar

Directions

  1. Prepare the dal.
  2. When you’re ready to cook, preheat the oven to 400ºF and prepare your vegetables.
  3. Toss the onion, bell pepper, broccoli, parsnip, garlic, and carrot in a bowl with the olive oil, half of the tomato paste, and spices.
  4. Spread the vegetables onto a baking sheet and place them in the oven. Roast for 20-25 minutes or until lightly roasted.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot, add the 1/2 Tbs of olive oil and the urad dal. Stir to for 2-3 minutes.
  7. Next, add the coconut milk, remainder of the tomato paste, 1 Tbs curry powder, 1/2 tsp ginger, 1 tsp garlic powder, and a pinch of black pepper and salt.
  8. Stir the urad dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked urad dal.
  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, and Facebook

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. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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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
Creamy Vegan Gnocchi
February 27, 2024

Creamy Vegan Gnocchi

Creamy Vegan Gnocchi is a delicious and rich entrée with simple ingredients and flavoring that will surely be a crowd-pleaser.

Ingredients

Serves: 4 Time: 45 minutes

Creamy Vegan Gnocchi

  • 1 package vegan gnocchi (packaged versions without egg)
  • 1/2 yellow onion, diced
  • 1 medium carrot, diced
  • 3-4 garlic cloves, diced
  • 1 Tbs lemon juice
  • 2 tsp oregano
  • 1 tsp dried basil
  • Salt & black pepper to taste
  • Olive oil
  • 1 heaping Tbs cornstarch
  • 1 can lite coconut milk or 13 oz. non-dairy, unsweetened & creamy milk (cashew, oat, macadamia)
  • Optional topping: Vegan parmesan

Directions

  1. Begin by preparing your vegetables.
  2. Boil the water to cook your gnocchi according to its packaging.
  3. Then, in a medium skillet, set heat to medium.
  4. Once hot, add enough oil to lightly coat the skillet and begin sautéeing the onion for 5-7 minutes before adding the garlic and carrot. Cook for another 5-7 minutes, adding a dash of salt, black pepper, oregano, basil, and lemon juice.
  5. Then, add the coconut milk and whisk in the cornstarch until it thickens. Then reduce heat to low, simmering for 10-12 minutes.
  6. Drain your pasta once it has fully cooked.
  7. Combine the pasta with the vegetables and simmer for 5-10 minutes. Taste and adjust seasoning.
  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, Plant-Based, Vegan
-
by egccstaff
Meaty “Meat” Pasta
February 23, 2024

Meaty “Meat” Pasta

Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff