Tag: Dinner

Roasted Eggplant & Mushroom Skillet
September 22, 2023

Roasted Eggplant & Mushroom Skillet

Roasted Eggplant & Mushroom Skillet with tomatoes, squash, and onion served over pasta. This ratatouille-inspired dish is rich in flavor and nutrients. Ingredients Serves: 3-4 Time: 45-60 minutes + 20-60 minutes prep Roasted Eggplant & Mushroom Skillet Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Tomato & White Bean Stew

  • 8-10 oz. cherry tomatoes
  • 1 Tbs olive oil
  • 2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp dried paprika
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 1 1/2 cup vegetable broth
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400º F and toss the tomatoes in a bowl with olive oil, a dash of salt and pepper, paprika, and thyme.
  2. Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
  3. Meanwhile in a medium-large stovetop pot, set heat to medium-high.
  4. Once hot, begin cooking the onions. Sauté on medium heat for 2-3 minutes, then reduce heat to medium-low and cook for 11-15 minutes to carmelize.
  5. Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
  6. Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
  7. If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
  8. Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
  9. Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers 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.

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lentils & Roasted Roots Grain Bowl
September 14, 2023

Lentils & Roasted Roots Grain Bowl

Lentils & Roasted Roots Grain Bowl makes for an easy to prepare dish that you can enjoy hot or chill and serve cool. Try mixing and matching with additional grains or proteins such as tempeh or chicken and rice. You can also try adding in …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Jalapeño Polenta
September 12, 2023

Jalapeño Polenta

Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-spiced Eggplant & Lentils
September 1, 2023

Ethiopian-spiced Eggplant & Lentils

Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas.

We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you live near any international food markets.

Ingredients

Serves: 3-4 Prep Time: 30 minutes Cook Time: 35-40 minutes

Ethiopian-spiced Eggplant & Lentils

  • 1 large eggplant, sliced
  • 1/2 yellow onion, chopped
  • 8 oz. cherry tomatoes
  • 1 small yellow squash, chopped
  • 1 Tbs olive oil
  • 2 tsp berbere spice
  • 1/2 tsp cumin
  • 1 tsp black pepper

Lentils

  • 2 cups vegetable broth
  • 1 cup lentils, rinsed
  • 1 Tbs olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp berbere spice
  • 1/2 tsp black pepper

Directions

  1. First, prepare the eggplant in advance, slicing and spreading out on a tray. Generously sprinkle salt over the eggplant and allow it to rest for 30 minutes.
  2. Rinse and drain the eggplant in a colander.
  3. Preheat the oven to 400ºF
  4. Then, prepare your remaining vegetables and toss them in a mixing bowl with the eggplant, olive oil, and seasonings.
  5. Spread the eggplant mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  6. Meanwhile, prepare the lentils.
  7. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  8. Stir in the lentils for 2 minutes, then add the vegetable broth and seasoning.
  9. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed.
  10. Serve the cooked lentils with the eggplant mix, 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
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Rice Bowl
August 20, 2023

Ethiopian-Style Rice Bowl

Ethiopian-Style Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition.

We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Serves: 4-5 Time: 45 minutes

Ethiopian-Style Rice Bowl

Spiced Lentils

  • 1 1/2 cup lentils, washed
  • 8 oz. tomato sauce
  • 1 cup water
  • 1/2 vegetable bouillon cube
  • 1/2 tsp white pepper
  • 1 tsp berbere spice
  • 2 cups kale, chopped

Roasted Vegetables

  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1/2 bell pepper, chopped
  • 8-10 oz. cherry tomatoes
  • 1 zucchini or squash, chopped
  • 1 cup red cabbage, chopped
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp marjoram
  • 1 Tbs olive oil

Garlic-Ginger Rice

  • 1 cup rice
  • 2 cups water
  • 1 vegetable bouillon cube
  • 2 tsp ground garlic
  • 1 tsp ground ginger

Directions

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine the roasted vegetable ingredients and toss them evenly.
  3. Spread the veggie mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  4. Meanwhile, prepare the lentils and rice.
  5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  6. Stir in the lentils for 2 minutes, then add the water, vegetable bouillon, tomato sauce, and seasoning. Set aside the kale.
  7. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed. Add the kale at the end, until it is lightly wilted.
  8. Then, cook the rice in a rice cooker or on the stove top with the seasonings.
  9. Serve the lentils with the rice, kale and veggie mix, 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
-
by egccstaff
Rainbow Quinoa Bowl
August 11, 2023

Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein …

All Recipes
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by egccstaff