Tag: Dinner

Skillet Cabbage & Roasted Potatoes
November 9, 2024

Skillet Cabbage & Roasted Potatoes

Skillet Cabbage & Roasted Potatoes with cauliflower, carrots, onion, garlic, and sauerkraut. An easy dish to prepare that is packed with flavor! Ingredients Serves: 4-6 Time: 45 minutes Skillet Cabbage & Roasted Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Tempeh Bowl
October 31, 2024

Sweet Potato & Tempeh Bowl

Sweet Potato & Tempeh Bowl with braised red cabbage, kale, and couscous. This dish is spiced with Moroccan-inspired flavors and is easy to make! Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato & Tempeh Bowl Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Chicken Curry
October 24, 2024

Pumpkin Chicken Curry

Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall!

Ingredients

Serves: 4-5

Pumpkin Chicken Curry

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 cup green peas, fresh or frozen
  • 1/2 cup pumpkin
  • 1 (13.5 oz) can lite coconut milk or 8-10 oz. vegetable broth
  • 1 Tbs red curry paste
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp cinnamon
  • 1 Tbs curry powder
  • Salt & black pepper to taste
  • Oil for cooking
  • 1/2 lb. seitan chick’n or chicken breast, seared or sautéed
  • Cooked jasmine rice for serving

Directions

  1. Prepare your vegetables and rice and cook your protein separately to temperature.
  2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the pan, then sauté the onion for 5 minutes, until translucent.
  3. Then, add the carrots and stir together for another 5 minutes before adding the garlic and peas. Stir for 1 minute. Add the seasonings and curry paste. Stir together for 2 more minutes.
  4. Add the coconut milk and pumpkin puree, and stir until well combined. Reduce heat, cover with a lid, and simmer for 15-20 minutes, adding the protein toward the end. Taste and adjust seasonings as desired.
  5. Serve with rice and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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by egccstaff
Smoky Broccoli Cheddar Soup
October 16, 2024

Smoky Broccoli Cheddar Soup

Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread. Ingredients Serves: 4-6 Time: 45 minutes Smoky Broccoli Cheddar Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Carrot Soup
October 10, 2024

Ginger Carrot Soup

Ginger Carrot Soup is rich in flavor and easy to make with just 6 ingredients. Perfect for the cold weather months. You may substitute some of the vegetable broth for coconut milk for a creamier soup if desired. Ingredients Serves: 4-5 Time: 45-60 minutes Ginger …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well.

Ingredients

Chipotle Cheese Grits

  • 1 cup grits
  • 3 cups water
  • 1/4 cup non-dairy cheddar
  • 1-2 canned chipotles, chopped + 2 tsp chipotle can juice
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • Oil for cooking

Directions

  1. Begin by preparing your vegetables and tempeh
  2. In a medium pot, add the water and a dash of salt and bring to a boil.
  3. Once boiling, add the grits and season with another dash of salt, pepper, and chili powder. Add the juice of the chipotle pepper and stir together.
  4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes. Add in the cheese towards the end.
  5. Set a skillet to medium heat. Once hot, add enough oil to lightly coat the pan and toss in the tempeh. Cook for 5-7 minutes with a dash of salt paprika, black pepper, and chili powder.
  6. Then add in the onion, carrot, mushroom, and bell pepper.
  7. Cook together for another 5-7 minutes, then add in the chipotle pepper. Cook until the vegetables are tender.
  8. Once the vegetables and grits are done, serve together.
  9. If desired, serve with chopped scallions or top with nutritional yeast.

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, Entree, Gluten Free, Plant-Based
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by egccstaff
Moroccan Chickpea Lentil Soup
October 3, 2024

Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup that is hearty, warm, and easy to make. This dish has just enough spice that balances well with the creaminess of the tahini for added flavor and richness. Ingredients Serves: 5-6 Time: 45 minutes Moroccan Chickpea Lentil Soup Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Ground “Beef”
September 19, 2024

Vegan Ground “Beef”

Vegan Ground “Beef” made with vital wheat gluten. This plant-based alternative is quick and easy to make for use in all kinds of recipes. Ingredients Yields: 2 lbs. Vegan Ground “Beef” Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Plant-Based, Vegan
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by egccstaff
Sweet Potato Golden Bowl
September 17, 2024

Sweet Potato Golden Bowl

Sweet Potato Golden Bowl with roasted tofu, carrots, onions, pepper, cabbage, grains, and a ginger sesame dressing.

Ingredients

Serves: 3-4 Time: 45 minutes

Sweet Potato Golden Bowl

  • 2 large-medium sweet potatoes, diced
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup cabbage, chopped
  • 1 medium bell pepper, diced
  • 1/2 cup broccoli florets, chopped
  • Oil
  • Salt & pepper to taste
  • 1 tsp paprika
  • 1 Tbs nutritional yeast
  • 1/2 tsp oregano
  • 1 block firm tofu, pressed

Ginger Sesame Dressing

  • 2 Tbs vegan mayo
  • 1 Tbs tahini
  • 1/2 lime, juiced
  • Splash of sesame oil
  • 1/2 tsp ground ginger
  • 1/2 Tbs soy sauce
  • 2-4 tsp water
  • Brown rice or quinoa for serving

Directions

  1. Press your tofu at least one hour in advance by wrapping it in paper towels, leaving on a plate and covered with a skillet or a cutting board weighed down with something heavy.
  2. Preheat the oven to 400ºF and prepare your vegetables, tossing them into a large bowl with a healthy drizzle of oil, a generous dash of salt and pepper, and the paprika, nutritional yeast, and oregano.
  3. Spread the vegetables out onto a baking tray, place in the oven, and roast for 25-30 minutes or until vegetables are tender and roasted.
  4. Cut the tofu into even cubes. Toss in a bowl with a light amount of oil and a hefty splash of soy sauce and nutritional yeast. Place in the oven on another tray and roast for about 20-25 minutes.
  5. Meanwhile, combine the dressing ingredients in a small bowl. Taste and adjust seasoning as desired.
  6. Prepare your grains.
  7. Once the vegetables and tofu are roasted, combine in a bowl with grains and top with the ginger sesame dressing. 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Spinach in Coconut Milk
September 11, 2024

Spinach in Coconut Milk

Spinach in Coconut Milk is a Guam-style dish of spinach stewed in coconut milk with turmeric, ginger, onion, and jalapeño. We topped this dish with pan-fried tofu, but you can add mushrooms, tempeh, or a seitan chicken for that extra oomph. Spice levels are completely …

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