Tag: Dinner

Vegan Chili Verde
January 11, 2023

Vegan Chili Verde

Vegan Chili Verde, another peak into the Veganomicon gets us this delicious dish that is perfect for feeding a large group. All it takes is a little prep and patience. Although this dish calls for jalapeños, it is well balanced with the remaining ingredients to …

All Recipes
-
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
-
by egccstaff
Roasted Cauliflower Tomato Soup
December 29, 2022

Roasted Cauliflower Tomato Soup

Roasted Cauliflower Tomato Soup, a delicious and creamy soup that is low-carb but filling and nutritious! Combine with your favorite toppings, we simply sautéed some tempeh cubes in a splash of oil and seasoning, but this soup could pair well with scallions or chicken.

Ingredients

Serves: 4-6

Roasted Cauliflower Tomato Soup

  • 1 large head cauliflower, chopped and stems removed
  • 8 oz. cherry tomatoes
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 4 cups vegetable broth
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • Optional toppings: sautéed tempeh cubes, pepitas, toast, oyster crackers, green onions, pepper flakes

Directions

  1. Preheat the oven to 400ºF.
  2. In a bowl, combine the cauliflower and tomatoes with olive oil, and a pinch of salt and pepper.
  3. Transfer the cauliflower and tomatoes to a baking sheet, place in the oven, and roast for about 20-30 minutes or until tender and lightly roasted.
  4. Meanwhile, prepare your onion and garlic.
  5. When the cauliflower and tomatoes are nearly done, sauté the onion and garlic in a large pot until the onions are translucent, about 5-7 minutes.
  6. Add in the cauliflower and tomatoes to the pot, the remaining seasonings, and stir together for 5 minutes on medium-high heat.
  7. Then, add the vegetable broth and bring the soup to a low boil. Once the vegetables are softened, remove from heat.
  8. Blend the soup with an immersion blender or transfer to a blender or food processor and blend until creamy.
  9. Return soup to the stove top, taste and adjust seasoning as desired, top with desired toppings.
  10. 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Chana Dal Spinach Curry
December 19, 2022

Chana Dal Spinach Curry

Chana Dal Spinach Curry over rice makes for a delicious, hearty, and lightly spicy dish that can be fairly easy to make with some preparation ahead of time. Chana Dal is a Northern Indian dish made with split chickpeas. This dish can be made using …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
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
-
by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder.

Ingredients

Serves: 4 Time: 30 minutes

Creamy Gnocchi Soup

  • 1 package of pre-made gnocchi
  • 1/2 yellow onion, diced
  • 1/3 cup carrot, finely diced
  • 1/2 cup peas
  • 2-3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 2 cups plain, unsweetened oat milk (or other non-dairy substitute)
  • 1 Tbs cornstarch
  • Salt to taste
  • 1/2 tsp black pepper, or to taste
  • 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1-2 Tbs non-dairy butter

Directions

  1. Prepare your vegetables and measure out your flour, cornstarch, non-dairy milk, and vegetable broth.
  2. In a large pot, add the non-dairy butter on medium-high heat.
  3. Whisk the cornstarch into the milk and set aside.
  4. Once melted, begin sautéing your onion and stir for 3 minutes.
  5. Then, add the carrots, peas, and garlic. Stir for another 2-3 minutes.
  6. Next, combine the flour with the vegetables until fully covered, about 1 minute.
  7. Then, stir in the cornstarch/milk mix and the vegetable broth.
  8. Continue stirring and add the seasonings.
  9. Reduce heat to medium-low and simmer for about 10 minutes, stirring continuously while the soup thickens.
  10. Next, add the gnocchi, reduce heat to low, cover the pot with a lid, and allow it to simmer for 10-15 minutes or until the gnocchi is soft and the soup is the desired taste and texture.
  11. Remove from heat once done.
  12. 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
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Southwest Style Bean Soup
December 6, 2022

Southwest Style Bean Soup

Southwest Style Bean Soup, a delicious and easy soup with a little kick of spice to keep you warm during the cold winter months. You could also try serving this soup over rice or adding chicken for additional protein. Ingredients Time: 45 minutes Serves: 5-6 …

All Recipes
-
by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if you’ve been working with butternut squash in the week and already have one broken down, diced, and ready to go.

Ingredients

Serves: 4 Time: 40-45 minutes

Roasted Butternut Squash & Cabbage

  • 2 cups butternut squash, diced
  • 1 cup red cabbage, chopped
  • 1 Tbs olive oil
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • Dash of salt & pepper
  • 1 tsp curry powder
  • 2 cups vegetable broth (or 1 cup broth & 1 cup coconut milk or cream)
  • 1 cup rice
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground turmeric

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
  3. Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
  4. Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
  5. Add the onion and garlic clove and stir for 2-3 minutes.
  6. Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
  7. Cover with a lid and allow the rice to come to a boil.
  8. Once boiling, reduce heat to low and simmer for about 20-25 minutes. Stir occasionally and add more water or broth if the rice begins to stick to the bottom too much.
  9. Serve the squash and cabbage 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, Vimeo, and Facebook

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Plant-Based Thanksgiving Recipes
November 23, 2022

Plant-Based Thanksgiving Recipes

Plant-Based Thanksgiving Recipes for your holiday season! Check out some of our favorite recipes to prepare for your next Thanksgiving, Friendsgiving, or holiday get-together. These recipes are easy to make and are absolutely delicious! We’ve picked some of the favorites we’ve made here on Hearty …

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