Tag: Dinner

Creamy Vegan Gnocchi
February 27, 2024

Creamy Vegan Gnocchi

Creamy Vegan Gnocchi is a delicious and rich entrée with simple ingredients and flavoring that will surely be a crowd-pleaser. Ingredients Serves: 4 Time: 45 minutes Creamy Vegan Gnocchi Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Meaty “Meat” Pasta
February 23, 2024

Meaty “Meat” Pasta

Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Meaty TVP Tex-Mex
February 22, 2024

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a spicy, meaty TVP perfect for tacos or other Latin-inspired cuisine.

We served ours with corn tortillas, rice, and spicy roasted sweet potato, onion, carrot, broccoli, brussel sprouts, and mushrooms and topped with cilantro, avocado, and pickled red onions.

Ingredients

Meaty TVP Tex-Mex

  • 1 1/2 cups textured vegetable protein (TVP)
  • 6 cups water
  • 1 Tbs soy sauce
  • 3 Tbs red miso paste
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1/2 cup old-fashioned rolled oats (can be gluten-free)
  • 1 tsp garlic
  • 1 tsp cumin
  • Dash of black pepper
  • 1/2 tsp chili powder
  • 8 oz. can El Pato Mexican Hot Style tomato sauce

Directions

  1. In a medium-large pot, combine the water, TVP, soy sauce, and miso. Bring to a boil.
  2. Once boiling, reduce heat to low and simmer for 15 minutes.
  3. After the TVP has cooked, allow it to cool before draining through a fine mesh strainer. You’ll want to squish all of the excess liquid out of the TVP.
  4. In a large bowl, mix together the strained TVP with the oats, garlic powder, and nutritional yeast. Mix with your hands until well combined.
  5. Then, set a skillet to medium heat. Once hot, lightly coat the bottom of the pan with olive oil.
  6. Sauté the TVP, stirring continually for about 15 minutes, until lightly browned.
  7. Mix the cumin, black pepper, and Mexican hot style tomato sauce while sautéeing. Taste and adjust seasoning as desired, you may increase the salt level by adding a splash of soy sauce or simply by adding salt.
  8. Serve as desired, or store in the refrigerator in an airtight container for 3-4 days.

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.

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Toasted Miso Couscous
February 12, 2024

Toasted Miso Couscous

Toasted Miso Couscous with sautéed carrots, onion, chickpeas, mushrooms, and kale is a simple but rich meal! Ingredients Time: 45 minutes Serves: 3-4 Toasted Miso Couscous Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Rogan Josh
January 31, 2024

Vegan Rogan Josh

Vegan Rogan Josh is a plant-based take on a Kashmiri lamb curry cooked in a creamy tomato-based sauce and spices. If you’re using tofu, we recommend marinating it in advance. If you want to skip out on the coconut milk, you could use just tomato sauce or try an alternative milk such as heavy cream. The recipe is referenced from the book Fake Meat by Isa Chandra Moskowitz.

Ingredients

Serves: 4-6 Time: 45-55 minutes

Vegan Rogan Josh

  • 1 onion, thinly sliced
  • 6 garlic cloves, minced
  • 1 heaping Tbs fresh ginger, peeled & minced
  • 2 cups seared seitan, tempeh, or baked tofu
  • 1 cup red lentils
  • 5 cups vegetable broth
  • 15 oz. coconut milk
  • 1 Tbs curry powder
  • 2 tsp garam masala
  • 1 1/2 tsp paprika & smoked paprika
  • 3 bay leaves
  • 2 Tbs tomato paste
  • 2 tsp lime juice
  • Optional toppings: pickled red onions, sliced almonds, minced cilantro

Directions

  1. Begin by preparing your protein in a skillet, then set aside.
  2. Meanwhile, in a medium pot (at least 4-quart), set heat to medium.
  3. Once hot, lightly coat the bottom of the pot in olive oil and begin sautéeing the onion with a pinch of salt for 5-7 minutes. Next, add the fennel and bay leaves. Sauté together for another minute before adding garlic and ginger and cook for 2 more minutes.
  4. Next, add the curry powder, garam masala, paprikas, and toss them to coat the onion, garlic, and ginger. Pour in a little bit of the vegetable broth to deglaze the pan.
  5. Then, add the lentils, 1 tsp salt, tomato paste, and the remainder of the vegetable broth. Cover the pot with a lid and bring to a boil.
  6. Once boiling, reduce heat to a low simmer and cook for 15-20 minutes or until the lentils are tender.
  7. Next, add in the coconut milk, lime juice, and your seared protein. Turn off the heat, but cover with a lid and allow it to rest for 10 minutes.
  8. Remove the bay leaves before serving, taste, and adjust seasoning as desired.
  9. Top with 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Daikon Tofu Pho
January 22, 2024

Daikon Tofu Pho

Daikon Tofu Pho is fairly easy to make and is rich in nutrients! This recipe can be modified to have your favorite protein and veggies, but daikon and bok choy is crispy and refreshing with steamed tofu. Ingredients Serves: 3-4 Time: 45-50 minutes Daikon Tofu …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Homemade Pizza Dough & Sauce
January 19, 2024

Homemade Pizza Dough & Sauce

Homemade Pizza Dough & Sauce that is easy to make with a little preparation in advance for a tasty pizza night at home. For our pizza, we used plant-based italian sausage, lightly sautéed onions, peppers, mushrooms, and garlic, and a vegan shredded mozzarella, but you …

All Recipes, Baking, Entree, Plant-Based, Vegan
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by egccstaff
Curry Roasted Daikon & Lentils
January 17, 2024

Curry Roasted Daikon & Lentils

Curry Roasted Daikon & Lentils is a delicious and easy recipe to prepare. Serve these tasty lentils as a side dish with naan bread or over rice as an entree. Daikon radishes are packed with fiber and vitamin C and may be shown to improve blood sugar control, increase weight loss, enhance immune function, and improve regularity. Red lentils are an excellent source of low-fat protein, but you may also substitute for chickpeas or riced cauliflower, depending on your dietary needs.

Ingredients

Curry Roasted Daikon & Lentils

  • 2 large carrots, diced
  • 1 large daikon radish, diced
  • Olive Oil
  • 3 Garlic Cloves, minced
  • 1 cup red lentils
  • 1/2 yellow onion, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 Tbs Curry Powder
  • 1/2-2 tsp black pepper, as desired
  • Salt to taste
  • 15 oz lite Coconut Milk + 1-3 oz. water (or substitute for 2 cups vegetable broth or water)
  • Optional toppings: chopped purple cabbage, cilantro, lime juice

Directions

  1. Preheat the oven to 400ºF and prepare your carrot and daikon radish.
  2. Toss the daikon and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
  3. Spread the daikon and carrot out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
  4. Meanwhile, prepare your onion and garlic.
  5. Heat a skillet on medium high heat.
  6. Once hot, lightly coat the pan with oil and begin to sauté the onion. Cook for 7-10 minutes or until lightly carmelized.
  7. Then, add the garlic and cook for 2 minutes.
  8. Next, add in the peas, curry paste, curry powder, ginger, black pepper, and salt.
  9. Stir in the lentils for 1-2 minutes before adding the coconut milk and water.
  10. Bring the mixture to a boil, reduce heat to low, cover the skillet and simmer for 20-25 minutes or until the lentils are cooked and softened.
  11. Add the roasted daikon and carrot to the cooked lentils.
  12. Serve over rice and with optional toppings if desired.

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
-
by egccstaff
Lentil & Barley Soup
January 12, 2024

Lentil & Barley Soup

Lentil & Barley Soup makes for a delicious, protein-packed dish that is excellent for the cold weather months. Try adding sausage or chicken, or maybe tempeh of white beans for added protein and flavor. Ingredients Serves: 6-8 Time: 60 minutes Lentil & Barley Soup Directions …

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