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, …
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 …
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
Preheat the oven to 400ºF and prepare your vegetables.
Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
Add the onion and garlic clove and stir for 2-3 minutes.
Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
Cover with a lid and allow the rice to come to a boil.
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.
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.
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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 …
Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try …
Roasted Beets & Carrots can make for a delicious side dish or a part of a whole plant-based meal when served over a fluffy rice pilaf and bed of fresh greens. Beets are high in nutrients while low in calories, containing a notable source of vitamin B2 and manganese folate.
Ingredients
Roasted Beets & Carrots
4 large beets, peeled and sliced
2-3 large carrots, halved & chopped
1 Tbs olive oil
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
Rice Pilaf
1 cup uncooked rice
2 cups vegetable broth
1/2 Tbs olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 tsp paprika
1/2 tsp ground thyme
1/t tsp ground sage
Optional: 2 cups chopped kale, stems removed
Directions
Preheat the oven to 400ºF.
While the oven is heating, peel the beets, cut them into quarters, and then cut them into 1/4-inch size slices.
Transfer the beets to a mixing bowl, prepare the carrots, and add them to the bowl.
Toss the vegetables in olive oil, salt, pepper, and garlic powder.
Lay the vegetables out onto a baking sheet, place in the oven, and roast for about 30 minutes or until lightly roasted, tender, and easy to poke through with a fork.
Meanwhile, prepare your rice pilaf by chopping the onion and mincing the garlic.
In a medium stovetop pot, add the olive oil and set the heat to medium-high.
Once hot, add in the onion and garlic, cooking for about 3-4 minutes.
Then, add in the rice and cook for 1 minute, stirring frequently.
Add in the vegetable broth, paprika, thyme, and sage. Cover the pot with a lid.
Bring the rice to a boil.
Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is fully cooked. If the rice is too sticky, add about 1/4 – 1/2 cup more water. Stir occasionally.
Prepare the kale.
After the root vegetables and rice are cooked, remove them from the heat.
Plate the beets and carrots over the rice and chopped kale, serve and enjoy!
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!
This Mushroom Lentil Loaf is completely gluten-free and packed with nutrients. This dish takes a bit of prep and the proper equipment, such as a food processor or blender. However, this recipe is delicious and can be enjoyed by all. Perfect for a holiday potluck …
Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using …
Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins.
Ingredients
Serves: 6 Time: 40 minutes
Butternut Squash & Parsnip Soup
3 cups butternut squash, cubed
2 large parsnips
1 Tbs olive oil
1/2 yellow onion
3 garlic cloves
2 tsp paprika
1/2 tsp ground cumin
1 tsp turmeric, ground
1 tsp black pepper
4 cups vegetable broth (or 2 cups vegetable broth and 1 can coconut milk)
1/2 lemon, juiced
1 can chickpeas, drained & rinsed
3 cups kale, chopped & stems removed
Directions
Preheat the oven to 400ºF.
Prepare your butternut squash and parsnip, once cubed lay out on a roasting pan or tray.
Drizzle the squash and parsnip with oil and lightly sprinkle with salt and pepper.
Place in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
Once the vegetables have roasted, remove them from the oven.
In a large stovetop pot, set heat to medium-high and add the onion and garlic. Cook together for 3 minutes, then add the squash and parsnip and a dash of the vegetable broth.
Cook together for 5 minutes, adding in the seasonings. Save the chickpeas, lemon, and kale for last.
Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
Once blended, add the chickpeas, lemon, and kale, and stir in.
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!
Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try …