Tag: Dinner

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
Sweet Potato Gnocchi
August 2, 2024

Sweet Potato Gnocchi

Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based! …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
White Bean & Lentil Stew
July 22, 2024

White Bean & Lentil Stew

White Bean & Lentil Stew is a delicious and easy dish served over rice or with naan. This Moroccan-inspired recipe is rich in protein and can be enjoyed any time of the year.

Ingredients

Serves: 4-6 Time: 45-60 minutes

White Bean & Lentil Stew

  • 1/4 cup olive oil
  • 1 medium yellow onion, finely chopped
  • 4-5 garlic cloves, minced
  • 2 Tbs tomato paste
  • 1/4 cup cilantro, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 14.5 oz. can diced tomatoes
  • 1/2 cup water
  • 1 can white cannellini beans, drained and rinsed 
  • 1 cup red lentils
  • 2 cups vegetable stock
  • For garnish: pickled red onions, more cilantro or parsley, slivered almonds

Directions

  1. In a medium stovetop pot, set heat to medium.
  2. Once hot, add the olive oil and begin sautéeing the onion for 5 minutes.
  3. Then, add the garlic and cook for 2 more minutes.
  4. Add the tomato paste and seasonings, and cook for 1 minute before adding the diced tomatoes, white beans, water, lentils, and stock.
  5. Bring the stew to a boil, reduce heat to low, cover with a lid, and simmer for 20-30 minutes or until the lentils are cooked.
  6. Serve with naan bread or over jasmine rice, top with garnish, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tomato & Herb Grain Bowl
July 18, 2024

Tomato & Herb Grain Bowl

Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance. Ingredients Serves: 4-5 Time: 60 minutes Tomato …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Drunken Noodles
July 5, 2024

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season. Ingredients Serves: 4 Time: 60 minutes Drunken Noodles Stir Fry …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Sweet Potato Ramen
June 3, 2024

Creamy Sweet Potato Ramen

Creamy Sweet Potato Ramen with kale, peppers, mushrooms, and a protein of your choosing! This rich and creamy dish is easy to make and has no dairy. We used sautéed tofu for our protein, but you could try tempeh or a soft boiled egg.

Ingredients

Serves: 2-3 Time: 45 minutes

Creamy Sweet Potato Ramen

  • 1 large sweet potato, peeled & small dice
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, peeled & minced
  • 4 cups vegetable broth
  • 2 Tbs tahini or red miso
  • 1 tsp five spice
  • 1/2 tsp cumin
  • Optional 1/2 tsp thai chili flakes
  • 1 lime, juiced
  • Vegetable oil
  • 1 medium bell pepper, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • Soy sauce
  • Rice vinegar
  • 2 packages ramen noodles
  • 2 stalks green onions, thinly chopped
  • 1 cup kale, stems removed and chopped
  • Roasted tofu (optional)
  • Optional toppings: minced cilantro, chopped peanuts, sriracha

Directions

  1. Prepare your vegetables.
  2. In a medium-large pot, set heat to medium high. Once hot, sauté the onion and garlic in a light amount of vegetable oil for 5-7 minutes.
  3. Then, add the sweet potato, seasonings, a hefty splash of soy sauce, 1 Tbs rice vinegar, miso or tahini, and the vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until the sweet potato is softened.
  4. Meanwhile, sauté the vegetables in a small skillet in vegetable oil for 5-7 minutes. Add a splash of soy sauce and rice vinegar to the bell pepper and mushrooms. Set aside once cooked.
  5. Then, transfer the sweet potato broth to a blender or use an immersion blender and mix until smooth and creamy. Add more broth if needed to thin it out a little.
  6. Return the broth to a pot, set heat to medium-high and cook the ramen in the broth.
  7. Once the noodles are cooked, add the kale until wilted. Remove from heat.
  8. Serve the ramen and add the vegetables and a protein of your choosing.
  9. Add optional toppings if desired 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
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by egccstaff
10 Hearty Protein Meals
May 29, 2024

10 Hearty Protein Meals

10 Hearty Protein Meals from some of our favorite recipes to help you fuel your day and recover from your workouts. These recipes are fully plant-based, but check out the recipes for substitutions to best meet your dietary needs. 10 Hearty Protein Meals 10 Hearty …

All Recipes, Plant-Based
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by egccstaff
Seitan Jambalaya
May 23, 2024

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beet Protein Bowl
May 23, 2024

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients.

Ingredients

Roasted Beet Protein Bowl

  • 5-6 small golden beets, peeled and chopped
  • 8-10 oz. cherry tomatoes
  • 1 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • 2 Tbs Olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp Paprika
  • 1/2 Dried thyme
  • 1/2 Dried sage
  • 1 tsp Black Pepper
  • Salt to taste

Rice Pilaf

  • 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
  • 1 cup rice
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup mushrooms, sliced (optional)

Salad

  • 2 cups kale, stems removed & chopped
  • 1/2 cup red cabbage, thinly sliced
  • 1 small sweet salad turnip, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1/4 cup broccoli florets, finely chopped

Mustard Dressing

  • 1 Tbs dijon mustard
  • 2 Tbs olive oil
  • 1/2 Tbs white vinegar
  • Dash of salt and pepper

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Lightly toss the vegetable in olive oil and balsamic vinegar, and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
  3. Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
  4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
  5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
  6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
  7. In another large bowl, combine the salad ingredients and make the mustard dressing a small bowl.
  8. Serve the roasted vegetables with the rice pilaf and salad, top with dressing 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Meat-Free Surf and Turf
May 20, 2024

Meat-Free Surf and Turf

Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other …

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