Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic …
Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …
Creamy Tofu Pasta is an easy plant-based dish to make that is an excellent recovery meal after a big workout. A delicious recipe that you can modify to your liking, try sautéeing some bell pepper or broccoli to mix in with the pasta sauce along with onion and zucchini. For a gluten-free option, substitute for gluten-free pasta, and for a vegetarian version, top with dairy parmesan
Ingredients
Serves: 6 Time: 40 minutes
Creamy Tofu Pasta
2-3 garlic cloves, minced
1 Tbs olive oil
1/2 tsp paprika
1/2 tsp chili powder
1 tsp salt
1/4 tsp old bay seasoning
1 tsp dried basil
1/2 tsp dried oregano
¼ tsp red pepper flakes
1/2 tsp black pepper
1 can diced tomatoes
1 (8 oz.) package of tofu of any variety, drained
1/4 cup lite coconut milk or creamy cashew milk (unsweetened)
16 oz. box of pasta
1/2 yellow onion
1 small yellow squash or zucchini
Optional topping: nutritional yeast, plant-based parmesan, red pepper flakes
Directions
First, prepare your ingredients. Set aside the onion and squash or zucchini from the rest.
In a large skillet or pan on medium heat, add olive oil. Once hot, sauté the garlic for about 2 minutes or until lightly golden.
Then, reduce heat to medium-low and add the herbs, salt, and pepper, and stir together for 1 minute.
Next, add the diced tomatoes and cook for another 5-7 minutes. Add in the tofu and stir in well, continuing to cook for another 3-4 minutes.
Then, using an immersion blender or transferring the mix to a food processor or blender, blend the tofu mixture until smooth. Add in the coconut milk or cashew milk until creamy. Taste and adjust seasoning.
Return sauce to the pot once mixed and set heat to low and cover with a lid.
Then begin boiling water for your pasta.
In a small skillet, heat another dash of olive oil and cook the onion and squash until the onion is translucent and the squash has softened.
Drain the pasta water once it is cooked to the desired texture/doneness.
Mix the onion and squash in with the tofu sauce and then mix in the pasta until fully combined.
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!
Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and …
Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best …
Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta.
Ingredients
Serves: 6 Time: 45 minutes
Butternut Squash Pasta
1/2 large butternut squash, cubed
1/2 yellow onion, diced
2-3 garlic cloves, minced
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
1 1/2 Tbs olive oil, divided into 3
Box of penne or rotini pasta
1/2 cup broccoli florets
4-5 white mushrooms, sliced
1 Tbs Balsamic vinegar
Directions
Begin by preheating the oven to 400ºF and preparing your squash.
Add the butternut squash to a baking sheet and mix with 1/2 Tbs olive oil and a pinch fo salt and pepper.
Place in the oven and roast for 20-25 minutes.
Meanwhile, begin preparing the onion and garlic and set aside from the broccoli and mushrooms.
Then, begin boiling water to cook your pasta.
When the squash has roasted, remove from the oven and set aside.
Then, in a medium-large stovetop pot, add another 1/2 Tbs olive oil to high heat.
Once hot, begin sauteeing the onion and garlic, cooking for about 5-7 minutes.
Remove the onion/garlic from heat and mix in the butternut squash and seasonings.
Then transfer to a food processor or use an immersion blender to cream together the squash and onion, adding about 2-3 large spoonfuls of the pasta water to thin it out.
Return the squash sauce to the stove and set heat to low. Continue adding pasta water to reach desired consistency of the sauce.
Next, use the remaining oil to heat in a small skillet. Once hot, sauté the broccoli and mushrooms, cooking for about 7 minutes, stirring occassionally.
Then, add the balsmic vinegar to the skillet. Cook for another 2-3 minutes then remove from heat.
Drain the pasta from the water once cooked, then transfer to the squash sauce, toss in the broccoli and mushrooms.
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!
Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 …
Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60 …
An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil.
Ingredients
Time: 45-55 minutes
Tempeh Bolognese
1 package tempeh, minced or grated
1/2 yellow onion, small dice
2-3 garlic cloves, minced
1/2 cup cremini or white mushrooms, minced
7-8 cherry tomatoes, quarter cut
x2 8 oz. cans tomato sauce
1 Tbs olive oil
1 tsp Italian seasoning
1/2 tsp dried oregano
1 tsp black pepper
1/2 tsp dried basil
1/4 tsp red pepper flakes
1-2 tsp red wine or white vinegar
Optional: vegan parmesan and fresh basil for topping
Directions
Prepare all your vegetables and tempeh.
In a medium stovetop pot, set heat to high and add the olive oil.
Once hot, add the onions and stir together for 7 minutes.
Then add the garlic and stir together for 2-3 minutes.
Next, add the tempeh and continue to cook on medium high for 7-10 minutes, stirring occasionally.
Splash in the vinegar to deglaze the pan, then add the mushrooms and tomatoes.
Cook together for another couple minutes before adding the tomato sauce and herbs.
Stir together well, cover pan with a lid, reduce heat to low and simmer for 30-45 minutes.
Serve with pasta or roasted squash or eggplant 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!
Asian-Style Roasted Sweet Potatoes, a spicy and sweet side dish that makes for an excellent pairing with various dishes such as a buddha bowl or tofu lettuce wraps. Ingredients Time: 50-55 minutes Asian-Style Roasted Sweet Potatoes 1 large sweet potato, thinly sliced 1/2 yellow onion, …