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 …
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 …
This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold.
Ingredients
Broccoli & Bok Choy Noodle Bowl
8 oz. edamame spaghetti
2-3 cups broccoli florets, chopped
2 medium shallots, thinly sliced
1-2 garlic clove, minced
2 heads bok choy, chopped
3 Tbs Soy Sauce
1 Tbs Sesame Oil
Rice Vinegar
Sesame Seeds
Sriracha (optional)
Directions
Begin by preparing your vegetables and measuring out your spices, set aside.
Then, in a large pot, bring 8 cups of water to a boil. Once boiling, add edamame noodles to the water and cook for 3-5 minutes. Drain noodles and set them aside.
Next, in a large skillet, set heat to high and add sesame oil.
Once hot, begin cooking shallots and minced garlic. Cook until the shallots are translucent. Add 2 tsp sesame seeds.
Afterward, add the broccoli and the white part of the chopped bok choy. Save the leafy green ends for later.
Add 1 Tbs of Soy Sauce and the ground ginger, stir well. Add a splash of rice vinegar as needed to prevent sticking. Cook for 5-7 minutes.
Then, add the leafy greens and reduce heat to medium-low. Cook for 5 minutes.
Once the greens have wilted slightly, add the edamame noodles to the pan, add the remaining soy sauce and another splash of rice vinegar and incorporate the vegetables into the noodles. Adjust flavor as desired with soy sauce, ginger, and add sriracha for an extra kick.
Top with extra sesame seeds, serve and enjoy. Other optional toppings could include lime juice, minced cilantro, sriracha, or chopped peanuts. This dish could also be served cold.
More Deliciousness
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A new year calls for new goals, and sometimes those goals can be revisiting our personal health and lifestyle. A Mediterranean diet offers a wide array of health benefits while also being delicious. Accordingly, a Mediterranean diet includes: Daily consumption of vegetables, fruits, whole grains, …
A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired.
Ingredients
Serves: 6-8 Time: 45-50 minutes
Vegan Jambalaya
1 medium yellow onion, diced
4 garlic cloves, minced
1 medium green bell pepper, diced
2 celery stalks, diced
1-2 Tbs olive oil
1 (15.5 oz) can red kidney beans, drained & rinsed
2 cups uncooked rice
1 (15.5 oz) can black beans, drained & rinsed
1 (14 oz) can diced tomatoes, drained & rinsed
4 cups vegetable broth (plus extra as needed)
1 tsp paprika
1/2 tsp salt
1 tsp ground thyme
2-3 pinches black pepper
1 tsp marjoram
3 heaping Tbs tomato paste
1/2 tsp garlic or onion powder
1-2 bay leaves
White vinegar or cooking sherry as needed
Directions
Begin by preparing all of your vegetables, rinsing the beans and tomatoes, measuring out your spices, rice, and stock.
Once the vegetables are plenty soft, add the tomato paste and rice. Stir for 5 minutes. Add the beans, tomatoes, and seasoning. Stir in well.
Add the vegetable stock and bring the mixture to a boil.
After your mixture has reached a boil, cover with a lid and reduce heat to low, and simmer for 25-30 minutes or until rice is soft. Check on the jambalaya occasionally to ensure the rice is not stuck to the bottom. Add more vegetable broth as needed.
When the liquid is evaporated and the rice is soft, your vegan jambalaya is ready to serve! Top with chopped scallions and hot sauce if desired.
If you’re cooking with a plant-based protein or sausage, we recommend cooking that in the pan before adding the vegetables and then removing it from the pan and adding it back in halfway through the simmer stage.
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!
Johnny Cakes, also once known as journey cakes, are a delicious breakfast option that can be modified to accommodate all types of food allergies. This recipe is vegan and gluten-free friendly. Just top with some blueberries and maple syrup and enjoy! Ingredients Johnny Cakes 2/3 cup fine …
Kale & white bean soup is one of the easiest soups to make when you’re in a hurry and want something filling. Plus, this recipe can be very simple on ingredients or if you’re feeling like you need to kick things up this dish can be served with pasta or bread.
Ingredients
Kale White Bean Soup
1/2 yellow onion, diced
3 small carrots, diced
2-3 garlic cloves, minced
1 can white beans (cannellini or great northern), drained and rinsed
2 cups kale, chopped
4 cups vegetable broth
Black pepper to taste
Olive oil
Optional seasonings: red cayenne pepper, ground thyme, oregano, and Italian seasoning
Directions
Begin by preparing your vegetables and set aside. Leave the kale for near the end.
Next, add the beans and vegetable broth. Stir in a dash of black pepper. Add more seasoning toward the end to taste. In this video, we add dashes of cayenne, oregano, Italian seasoning, and ground thyme (it’s very delicious this way). Cook at the same med-high heat for 5-10 minutes.
Reduce heat to low, add the kale, and cover the pot. Let the mix simmer for 20 minutes.
After 20 minutes your soup is ready. Turn off the heat and serve hot as it is or over pasta or with bread. Substitute gluten-free options if desired for a full gluten-free dish.
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!
While a pie crust is still a high-fat part of the dessert, plant-based butter substitutes are high in monounsaturated fats and lower in saturated fats compared to regular butter. Now, what does all that mean? In short, monounsaturated fats are linked to benefits for heart …