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! …
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 Directions …
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 & Herb Grain Bowl
1 cup brown rice, pre-cooked
1 cup whole-grain barley, pre-cooked
1/2 yellow onion, diced
1 cup mushrooms, sliced
2 garlic cloves, minced
1 can petite diced tomatoes
2 cups kale, stems removed & chopped
1 tsp Italian seasoning
1/2 tsp oregano
1/2 tsp dried basil
1 tsp black pepper or to taste
Salt to taste
Olive oil
1 cup chickpeas
1 cup green peas
2 Tbs tomato paste
2 Tbs water
Directions
In a large skillet, set heat to medium. Once hot, add just enough olive oil to lightly coat the pan.
Next, add the mushrooms, diced tomatoes, chickpeas, and green peas.
Stir together for 3-4 minutes, then add the seasonings, cooked barley and rice, water, and tomato paste.
Bring heat to a simmer, cover with a lid, and allow the flavors to marinade for 10-15 minutes, adding the kale in during the last minutes, allowing it to wilt.
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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 …
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.
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For instance, if you find a recipe you like, pin it to your dinner inspiration board!
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 …
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 Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …
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 dairy or dairy-alternative option.
Ingredients
Serves: 6-8
Meat-Free Surf and Turf
1/2 lb. seitan
170 g. blue oyster mushrooms, cut into 1/4 inch strips
170 g. pioppino mushrooms, thinly sliced
3 celery stalks, small dice
1 medium yellow onion, small dice
2 medium carrots, peeled and cut into 1/4″ halves
2-3 medium yukon golden potatoes, cut into 3/4″ chunks
Roasted radishes (cut radishes in half and roast in a light amount of oil with a dash of salt and pepper at 425º for 18 minutes)
Minced cilantro
Lemon juice
Croutons or crispy baguette slices (optional)
Chimichurri
6 garlic cloves, peeled
1 1/2 cup loosely packed parsley leaves
1 1/2 cup loosely packed cilantro leaves & tender stems
1/3 cup red wine vinegar or cheap red wine
3/4 tsp red pepper flakes
1/3 cup vegetable broth
3/4 tsp sale
1 1/2 tsp dried oregano
1/3 cup olive oil
Directions
Make the chimichurri by blending all the ingredients together in a blender until smooth.
Prepare your seitan by cutting into 1/2 inch thick strips (if you’ve made your own seitan loaves).
Marinate your seitan strips in the chimichurri on a small baking sheet, fully covering the strips. Marinate for at least 1 hour.
Prepare your vegetables. To prepare the mushrooms, remove the large and thick parts of the stems. Most oyster mushroom stems can be cooked and eaten, but they’re often tough and undesirable.
In a blender, blend the cashews with 2 cups of water for 1 minute or until smooth. Set aside.
Then, add in mushrooms and celery. Cook for 3 minutes.
Add in the remaining seasonings, tomato paste, water/mushroom bouillon mix, and the potatoes. Cover the pot with a lid and bring to a boil.
Once boiling, reduce heat to low and simmer for 10-12 minutes.
Meanwhile, remove the seitan from the marinade and sear in a cast-iron skillet on medium-high heat in a light amount of oil for 4-6 minutes on each side. Save the chimichurri marinade for serving.
After the seitan is cooked, set aside on a plate with a paper towel to remove excess oil.
Then, gradually mix the cashew blend and lemon juice into the pot, stir together, and allow it to simmer for 7-10 more minutes. Taste and adjust seasoning as desired.
Ladle a couple of spoonfuls into a bowl, top with 3-4 seitan strips, add your garnishes, and a spoonful of the chimichurri over the seitan.
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!
Chickpea & Seitan Curried Stew with onion, carrots, tomatoes, and coconut cream. This sweet & spicy dish is hearty and delicious and can be served with basmati rice or couscous. You can also replace the seitan with beef and substitute the coconut cream for dairy-based …