Tag: Dinner

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

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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
Seitan “Pork”
August 29, 2024

Seitan “Pork”

Seitan “Pork” made with vital wheat gluten and tofu. This recipe can be used for plant-based pork chops or any other recipe calling for pork. Ingredients Yield: 5-7 pork chops Time: 1 hour 20 minutes Seitan “Pork” Dry Ingredients Wet Ingredients For Simmering Directions Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Lion’s Mane Pilaf
August 29, 2024

Lion’s Mane Pilaf

Lion’s Mane Pilaf with chickpeas, creamy rice, kale, peppers, onion, and celery. This delicious grain bowl is rich in nutrients.

Ingredients

Serves: 3-4 Time: 45 minutes

Lion’s Mane Pilaf

  • 4-5 oz. lion’s mane mushrooms
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium bell pepper, thinly sliced
  • 1 medium carrot, thinly diced
  • 2 cups kale, stems removed and chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt + Black pepper to taste
  • 1/2 lemon juiced
  • Olive oil
  • 1 cup light coconut milk (optional, sub for 1 cup water or vegetable broth)
  • 1 cup vegetable broth
  • 15 oz. can chickpeas, drained
  • 1 cup white rice

Directions

  1. Begin by preparing your vegetables. Carefully pull apart the lion’s mane, cutting any large, thick pieces of the stem off. Set aside from the rest of the vegetables.
  2. Then, prepare the pilaf by setting a medium pot to medium hot. Once hot, add a light drizzle of oil and then the rice. Stir the rice together for 2-3 minutes, then add the chickpeas. Stir for one more minute.
  3. Add the coconut milk and vegetable broth to the rice. Cover with a lid and bring to a boil, once boiling, reduce heat to low and simmer for 20-25 minutes until rice is cooked. Stir occasionally.
  4. In a large skillet set heat to medium heat. Once hot, add enough olive oil to lightly coat the pan. Sauté the lion’s mane for about 3-5 minutes on each side until lightly browned. Add the lemon juice between flipping. Remove the lion’s mane from the pan and use the same pan to immediately begin sautéeing the onion.
  5. Cook for 5-7 minutes until translucent, then add the celery, carrot, and bell pepper. Stir together for another 7-10 minutes, adding a dash of salt and pepper and the remaining seasonings.
  6. Add the kale towards the end of cooking, allowing it to wilt. Once the vegetables are tender and the rice is cooked, return the mushrooms to the pan to warm them up.
  7. Serve together 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
Bhinidi Masala
August 29, 2024

Bhinidi Masala

Bhinidi Masala is a curried okra and tomato dish that is delicious and easy to make! Serve over some basmati or jasmine rice. Ingredients Serves: 3-4 Time: 45 minutes Bhinidi Masala Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Italian Sweet Peppers
August 27, 2024

Lion’s Mane & Italian Sweet Peppers

Lion’s Mane & Italian Sweet Peppers sauté in a creamy, lemony reduction with seitan “pork” crumbles served with bread. Ingredients Serves: 3-4 Lion’s Mane & Italian Sweet Peppers Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Mongolian Pork
August 22, 2024

Mongolian Pork

Mongolian Pork with stir-fried vegetables served over rice. This dish is delicious and easy to make and we even offer a meat-free substitute. You can use seitan chick’n, tofu, or a plant-based “pork chop”

Ingredients

Serves: 4 Time: 45-60 minutes

Mongolian Pork

  • 1 lb. pork tenderloin, thinly sliced or seitan chick’n
  • 1/2 cup corn starch
  • Vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/2 cup brown sugar
  • Pinch of salt and black pepper
  • 5 garlic cloves, peeled and minced
  • 1 tsp ground ginger
  • 1/2 medium onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 large carrot, thinly cut in half moons
  • Cooked rice, for serving

Directions

  1. In a medium skillet, sauté the onion, pepper, and carrot in oil until tender, about 5-7 minutes. Set aside.
  2. Add the cornstarch to a medium-large bowl.
  3. Combine the soy sauce, water, and brown sugar in a small bowl, whisk together and set aside.
  4. Toss the sliced pork or seitan in a bowl with cornstarch, evenly coating everything.
  5. Set a skillet to medium-high. Once hot, add oil to coat the pan. Cook for 4-5 minutes on both sides.
  6. Remove the protein from the pan, wipe clean with a paper towel, reduce heat to medium, add another splash of oil.
  7. Add the garlic and ginger, cook for 2 minutes, then add the mixture of soy sauce, water, and brown sugar. Bring it to a boil, reduce the heat to low, and add the cooked protein. Add the green onions and sesame seeds. Turn off the heat.
  8. Serve the rice with the vegetables on top and finish with the cooked protein and some of the brown sauce. 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
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by egccstaff
Creamy Vegan Tomato Sauce
August 10, 2024

Creamy Vegan Tomato Sauce

Creamy Vegan Tomato Sauce with tofu served over pasta with sautéed vegetables is delicious and easy to make! Choose vegetables to your liking for this dish. You can also try substituting the tofu for 1 cup raw cashews soaked in hot water for 2 hours …

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