Tag: cooking

Slow Cooker Chickpea Lentil Soup
February 14, 2023

Slow Cooker Chickpea Lentil Soup

Slow Cooker Chickpea Lentil Soup is the perfect way to make a large batch if you’re preparing ahead or have a big group to serve. This dish is light, nutritious, and easy to make! Ingredients Serves: 8 Time: 6 hours, 10 minutes Slow Cooker Chickpea …

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by egccstaff
Sweet Potato & Lentil Shepherd’s Pie
February 6, 2023

Sweet Potato & Lentil Shepherd’s Pie

Sweet Potato & Lentil Shepherd’s Pie is a hearty and plant-based dish that is delicious and easy to make, perfect for a large dinner gathering. This recipe is also great for the holidays or year-round. Ingredients Serves: 6-8 Time: 1 hour 30 minutes Sweet Potato …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beyond Steak Fajitas
February 2, 2023

Beyond Steak Fajitas

Beyond Steak Fajitas can be served with tortillas as a taco or in a burrito or over rice for a delicious plant-based rice bowl. This recipe is quick and easy to make for a weeknight meal and is rich in protein. Pair with a side of chips and our homemade pico de gallo! For that classic fajita char, try cooking this dish in a cast-iron skillet.

Ingredients

Serves: 4 Time: 25-30 minutes

Beyond Steak Fajitas

  • 1 (10 oz) package Beyond Steak Plant-Based Seared Tips
  • 1 large bell pepper, thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1 medium yellow squash or zucchini, quartered and thinly sliced
  • 3-4 white mushrooms, sliced
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp red cayenne pepper (optional)
  • Salt to taste
  • 1-2 Tbs olive oil
  • Optional toppings: minced cilantro, sliced avocado

Directions

  1. Begin by preparing your vegetables.
  2. Heat a large skillet over medium heat.
  3. Once hot, add the olive oil – just enough to lightly coat the pan.
  4. Begin sautéeing the onion, cooking for about 2-3 minutes.
  5. Then, add the bell pepper and zucchini or squash and cook for another 5-7 minutes.
  6. Once the veggies are lightly tender, add the mushrooms, Beyond Steak, and seasonings and cook for another 5-7 minutes on medium-high heat.
  7. Remove the fajitas from the heat once cooked and serve with your favorite pairings!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cholent
January 30, 2023

Vegan Cholent

Vegan Cholent is inspired by the traditional Jewish stew eaten for lunch on the Sabbath. “Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.” [1] While traditionally this dish contained meat, potatoes, and beans and is …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Impossible Baked Beans
January 20, 2023

Impossible Baked Beans

Impossible Baked Beans are a plant-based, protein-rich dish that is easy to make! You can try serving this as a sloppy joe-style meal between buns or over toast. Or, you can serve this as a side at a potluck or backyard cookout alongside some coleslaw …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Red & White Bean Jambalaya
January 16, 2023

Red & White Bean Jambalaya

Red & White Bean Jambalaya is nutrient dense and absolutely delicious. This hearty dish is a great way to feed a lot of folks. Feel free to dress up this plant-based dish however you like with more protein. Try cooking it with seitan or tempeh for a vegan option, or use andouille sausage and okra for a more traditional approach.

Ingredients

Time: 45-60 minutes Serves: 4-6

Red & White Bean Jambalaya

  • 1 medium yellow onion, diced
  • 1 large bell pepper, diced
  • 2-3 celery stalks, diced
  • 4 garlic cloves, minced
  • Olive oil
  • White vinegar or dry cooking sherry
  • 1 can cannellini or great northern beans, drained & rinsed
  • 1 can light red kidney beans, drained & rinsed
  • 2 cups rice
  • 28 oz. diced tomatoes
  • 3 Tbs tomato paste
  • 4 cups vegetable broth
  • 1-2 bay leaves
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1 tsp dried ground thyme
  • 1/2 tsp marjoram
  • 1/2 tsp dried ground sage
  • Optional toppings: Chopped scallions, hot sauce

Directions

  1. In a large stock pot, set heat to medium-high and add enough oil to coat the bottom of the pot.
  2. Once the oil is hot, sauté the onion, garlic, bell pepper, and celery for about 12-14 minutes, stirring frequently.
  3. Then, add the tomato paste and stir together for 4 minutes.
  4. Next, add the rice and seasoning and stir together for another 2-3 minutes.
  5. Transfer the beans and tomatoes to the pot along with the seasoning and stir together for another minute before adding the vegetable broth and bay leaves.
  6. Bring the pot to a boil, then reduce heat to low and simmer for about 20-30 minutes, stirring occasionally to prevent the rice from sticking and clumping to the bottom of the pot.
  7. Taste and adjust the seasoning once the rice is cooked and the liquid is absorbed.
  8. Remove the bay leaves.
  9. Serve with optional toppings 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, Plant-Based, Vegan
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by egccstaff
Sweet Potato White Bean Soup
January 4, 2023

Sweet Potato White Bean Soup

Sweet Potato White Bean Soup, a creamy blended soup that is rich in protein and nutrition. This soup is delicious and creamy with or without coconut milk or cream. We added roasted brussels sprouts as an added topping, but this soup will also go well …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.

Ingredients

Serves: 2-3

Tempeh Scramble Grit Bowl

  • 1/2 cup yellow grits
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 small zucchini, thinly sliced
  • 2-3 mushrooms, sliced
  • Half extra firm tofu block, drained & crumbled
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 Tbs nutritional yeast
  • 1 Tbs soy sauce
  • 1/2 Tbs tahini
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • Olive oil

Directions

  1. To prepare the tofu, crumble half a block into a bowl
  2. Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
  3. Then, prepare your vegetable hash.
  4. In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
  5. Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
  6. Stir the grits occasionally until cooked, about 10-15 minutes.
  7. Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
  8. Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
  9. Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
  10. Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
  11. Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
  12. Transfer the tofu to the vegetables once both are cooked.
  13. Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce 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, Vimeo, and Facebook

All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …

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