Thai Coconut Curry Rice
If you like a bit of a kick in your meal, this Thai Coconut Curry Rice is right for you! You can leave out the Thai chili if you need a more mild dish, but the flavor will be rich nonetheless. Modify it for vegans …
Tag: easy recipes
Creamy Mushroom Kale Pasta
This Creamy Mushroom Kale Pasta is made with a creamy vegan sauce using silken tofu, garlic, and nutritional yeast. If you are wanting to try a non-vegan version, you can substitute the sauce for an Alfredo or this homemade white sauce from Lil’ Luna Ingredients …
Vegetable Tikka Masala
Mix up your dinner plans with this homemade vegetable tikka masala. This recipe comes with an easy sauce recipe with affordable ingredients so you don’t have to stress. See below for the ingredient substitutions because this recipe is easy to modify whether you’re a meat-eater, vegetarian, or have lactose intolerance. Serve this vegetable tikka masala over a bowl of fresh rice or pair it with naan bread.
Ingredients
Vegetable Tikka Masala
- 1/2 large yellow onion, chopped
- 1 cup mushrooms, sliced
- 1 large carrot, chopped
- 1/2 large bell pepper, sliced
- Salt to taste
- Optional proteins: boneless chicken breasts chopped and seared, or chickpeas
You can substitute in cauliflower, broccoli, frozen peas, zucchini or squash if desired
Vegetable Tikka Masala Sauce
- 2 Tbs butter or ghee
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch fresh ginger, peeled and minced
- 1 Tbs ground cumin
- 1/2 tsp cinnamon
- 1 tsp cayenne pepper
- 1/4 tsp turmeric
- 1 (14 ounces) can tomato sauce
- 1 cup heavy whipping cream (or substitute coconut milk if vegan or vegetarian)
Directions
- First, prepare all your vegetables and optional protein and set them aside.
- Then, gather your sauce ingredients.
- Heat the butter or ghee in a large skillet over medium heat and cook until melted.
- Stir in onion and cook until translucent, about 5 minutes.
- Next, add in garlic and ginger and cook and stir until fragrant, about 1 minute.
- Add in the remaining spices cooking until fragrant, about 2 minutes.
- Stir in tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low.
- Simmer sauce for 10 minutes, then mix in the cream or coconut milk.
- Bring the sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. *Optionally after this step, you may transfer the sauce to a food processor or use an immersion blender to blend the sauce.
- Then, in a large skillet, use a bit of oil or butter on high heat to saute your vegetables. If you are cooking a protein, we recommend starting with that. Cook until your vegetables are slightly tender, then add in the sauce, reduce heat to low, and simmer for 10-15 minutes.
- Serve over rice, optionally top with minced cilantro or lime juice and enjoy!
Nutrition Information
More Deliciousness
Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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.
Balsamic Roasted Grain Bowl
A Balsamic Roasted Grain Bowl with Brussels Sprouts & Quinoa makes for a delicious, nutritious dish for lunch or dinner. Preparing the night before and serving as a cold grain bowl the next day is also a tasty option if you’ve got to eat on …
Zucchini Bread
This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea! Ingredients Zucchini Bread 1 heaping cup grated zucchini 1/4 oat milk (or other non-dairy milk) 1/2 cup of unsweetened applesauce (or 1 …
Carrot Parsnip Soup
This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger.
If you want a low-fat option, substitute the coconut milk for more vegetable broth.
Ingredients
Carrot Parsnip Soup
- 3-4 large carrots
- 1 lb. bag of parsnips
- 1/2 medium yellow onion, diced
- 3-4 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp ground ginger or 1/2 Tbs fresh grated ginger
- Olive Oil
- 1 can low fat coconut milk
- 2-4 cups vegetable broth
Directions
- Begin by preheating the oven to 400ºF.
- Next, remove the tops from the carrots and parsnips, and cut them in half longways, and cut the larger round parts in half a second time.
- Place the carrots and parsnips on a baking sheet.
- Drizzle a dash of olive oil over the carrots and parsnips and lightly rub in.
- Place the baking sheet in the oven and roast the vegetables for 25-35 minutes or until they have crisped slightly and softened.
- Meanwhile, prepare the onion and garlic.
- Once done, add to a medium-large stockpot and sauté on medium/high heat.
- Add a splash of vegetable broth or water to prevent it from sticking. Sauté for 10-12 minutes.
- Then reduce heat to low and add two cups of vegetable broth to the pot, cover with a lid and allow it to simmer.
- After the carrots and parsnips have roasted, remove them from the oven and place them in the stockpot.
- Using an immersion blender (or if not available, transfer to a food processor), blend the ingredients until they are mostly smooth.
- Add in the coconut milk and continue to blend.
- Depending on how thick or thin you want your soup, you can add a touch more vegetable broth, blending until you have the soup texture of your desire.
- Taste and adjust seasoning with more salt, pepper, or ginger as desired.
- Serve with bread, crackers, or a side salad and enjoy.
Nutrition Information
More Deliciousness
Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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.
Baked Stir-Fry
This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …
Chocolate Cake
Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan …
Roasted Vegetable Rice Bowl
This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables to your choosing!
This dish is a complete protein that is soy and gluten-free but completely plant-based.
Ingredients
Roasted Vegetable Rice Bowl
- 1 cup uncooked rice
- 1 can red kidney beans, drained and rinsed
- 2 bay leaves
- 2 1/2 cups vegetable broth
- 1-2 tsp Old Bay seasoning
- 1 sweet potato, medium dice
- 4 large carrots, diced
- 1/2 yellow onion, diced
- 1 large yellow squash, chopped
- 1/2 cup mushrooms, sliced
- 2 cups cauliflower, chopped
- 4 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2 Tbs chili powder
- 2 tsp paprika
- 1 Tbs olive oil
- Chopped scallions for topping
Directions
- Preheat the oven to 400ºF
- Meanwhile, prepare your vegetables and transfer them to a large bowl except for the mushrooms, save them for later.
- In the bowl, toss the sweet potato, cauliflower, onion, carrot, garlic, and squash with olive oil, apple cider vinegar, paprika, chili powder, salt, and black pepper.
- Transfer the seasoned veggies to a roasting pan and place in the oven. Roast for 15 minutes.
- After 15 minutes, mix in the mushrooms. Roast for another 15-25 minutes.
- While the veggies are roasting, in a medium pot heat a splash of olive oil on high heat. Add the rice, beans, old bay, and bay leaves. Stir together for 2-3 minutes and add the vegetable broth.
- Cover the pan with a lid and bring to a boil. Once boiling, reduce heat to low and allow the rice and beans to simmer until the liquid cooks out and the rice is soft.
- This should time out well to where the rice/beans are done at the same time as the roasted vegetables.
- Check on the vegetables, make sure the squash, carrots, and sweet potato are soft.
- Transfer vegetables and rice and beans to a bowl, top with chopped scallions or a splash of hot sauce and enjoy!
Save the leftovers for a hearty lunch bowl the next day.
More Deliciousness
Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.
Quinoa & Capers Bowl
Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty! Ingredients Quinoa & Capers Bowl 1 cup uncooked quinoa 3 …