Tag: Dinner

Vegan Hot Dog Chili
June 30, 2023

Vegan Hot Dog Chili

Vegan Hot Dog Chili is a delicious and easy dish to prepare. A unique dish that could be prepared on the stove or in a crock pot for your next summer backyard gathering! This recipe is also easy to modify for meat lovers by using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Beets & Carrots & Couscous
June 28, 2023

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese. …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
-
by egccstaff
Pesto Brussels Sprouts
June 16, 2023

Pesto Brussels Sprouts

Pesto Brussels Sprouts make for a delicious appetizer or side dish. This can also work as an entree when served with protein and grain. We served ours with plant-based sausage and bulgur wheat cooked in vegetable stock.

Ingredients

Serves: 3-4 Time: 35 minutes

Pesto Brussels Sprouts

  • 1 lb. brussels sprouts, stems removed & halved
  • 1/2 yellow onion, diced
  • 3 garlic cloves, peeled
  • 1 small bell pepper, diced
  • 4-5 mushrooms, sliced
  • 3 heaping spoonfuls of kale pesto
  • Optional: 1 Italian sausage, sliced (plant-based or non)
  • 1 Tbs olive oil
  • Dash of salt and black pepper

Directions

  1. Preheat the oven to 400ยบ F and prepare your vegetables in a mixing bowl.
  2. Lightly season the vegetables with olive oil, salt, pepper, and pesto.
  3. Spread the vegetables out evenly onto a baking sheet.
  4. Place the vegetables in the oven and bake for 25-30 minutes or until the brussels are tender and lightly browned.
  5. If serving with a sausage, place and roast in the oven with the vegetables.
  6. Remove the vegetables from the oven once cooked, optionally serve with a grain or pasta 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
23 Summer Recipes for 2023
June 14, 2023

23 Summer Recipes for 2023

Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Pesto Sausage Pasta
June 13, 2023

Pesto Sausage Pasta

Pesto Sausage Pasta made with our very own Kale Pesto. Whether you’re on a plant-based or gluten-free diet, this recipe is easy to modify to your liking. Ingredients Serves: 4 Time: 45 minutes Pesto Sausage Pasta Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Purple Cauliflower & Cabbage Curry
June 8, 2023

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For a grain-free option, serve with lentils instead of rice or bread.

Ingredients

Serves: 6-8 Time: 45 minutes

Purple Cauliflower & Cabbage Curry

  • 1 yellow onion, diced
  • 3 medium carrots, diced
  • 2-3 garlic cloves, minced
  • 4 cups purple cauliflower, chopped
  • 2 cups purple cabbage, shredded
  • 2 (14 oz) cans lite coconut milk*
  • 1 can 8 oz. tomato sauce
  • 2 cans chickpeas, drained & rinsed
  • 1 Heaping Tbs red curry paste
  • 1/4 tsp red chili flakes (optional)
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 Tbs olive oil
  • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables.
  2. In a large pot, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautรฉeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the carrot and garlic and cook for 3-5 minutes.
  5. Add the cauliflower, cabbage, and chickpeas, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
  6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
  7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
  8. Serve over rice or with naan bread; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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, Plant-Based, Vegan
-
by egccstaff
Polenta & Greens
June 5, 2023

Polenta & Greens

Polenta & Greens, broccoli polenta cakes served with sautรฉed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course. Ingredients Serves: 4-6 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Beets & Tomatoes
June 2, 2023

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy. …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Comb Tooth Mushroom Pasta
June 1, 2023

Comb Tooth Mushroom Pasta

Comb Tooth Mushroom Pasta is a delicious plant-based dish that is easy to prepare. Hearty mushrooms, sautรฉed veggies, and a creamy white pasta sauce will surely be a crowd-pleaser.

Comb tooth mushrooms are very similar to lion’s mane in that they take on any flavor profiles and can make for excellent seafood substitutes.

Ingredients

Serves: 3-4

Comb Tooth Mushroom Pasta

  • 8-10 oz. comb tooth mushroom
  • 1/2 yellow onion, thinly sliced
  • 2 cups broccoli florets, halved
  • 4-5 garlic cloves
  • Non-dairy butter
  • Salt & black pepper to taste
  • Italian seasoning
  • 1 lemon
  • 1/2 package spaghetti

White Pasta Sauce

  • 2 c.non-dairy milk, unsweetened
  • 4 tsp cornstarch 
  • 1 c. vegetable broth
  • 1 tsp garlic powder 
  • 2 tsp dry oregano 
  • 4 tbsp nutritional yeast 
  • 1 tsp salt 
  • 1/2 tsp ground white pepper

Directions

  1. Prepare the sauce by heating the milk in a medium saucepan.
  2. Whisk in the cornstarch, vegetable broth, and seasoning. Cook on medium-low heat until thickened.
  3. Set sauce aside once cooked, and then begin boiling water for the pasta.
  4. Meanwhile, prepare the vegetables, setting the mushrooms aside for last.
  5. In a large skillet, set heat to medium-high.
  6. Once hot, add 1 Tbs of non-dairy butter and sautรฉ the onion and garlic until the onion is translucent.
  7. Then, add the broccoli and lightly season the vegetables with a dash of oregano, salt, and black pepper.
  8. Once cooked, remove the vegetables from the skillet and set aside in a bowl.
  9. Drain the pasta once cooked and return to the pot, tossing in the pasta sauce and sautรฉed vegetables.
  10. Wipe the skillet and add a touch more non-dairy butter.
  11. Then, begin cooking the comb tooth mushrooms frequently stirring to ensure all sides are cooked.
  12. Mix in the lemon juice and the remainder of the seasonings.
  13. After about 7-10 minutes, or until the mushrooms are lightly browned. add the mushrooms to the pasta, 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, Plant-Based, Vegan
-
by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar …

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