Tag: easy recipes

Easy Vegetable Bean Soup
February 10, 2023

Easy Vegetable Bean Soup

Easy Vegetable Bean Soup that is perfect any time of the year. Add in some fresh toast or crackers for a hearty and full meal or serve a small cup as a side. Ingredients Serves: 4-8 Time: 45 minutes Easy Vegetable Bean Soup Directions Nutrition …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Beyond Steak Fajitas
February 2, 2023

Beyond Steak Fajitas

Beyond Steak Fajitas can be served with tortillas as a taco or in a burrito or over rice for a delicious plant-based rice bowl. This recipe is quick and easy to make for a weeknight meal and is rich in protein. Pair with a side …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Miso Soup
January 28, 2023

Ginger Miso Soup

Ginger Miso Soup is perfect for the winter time. Whether you have a cold or just want a heartwarming, dressed up broth, this soup is perfect to enjoy as a whole bowl with some fresh rice or as an appetizer. What’s also great about this recipe is that it’s so quick to prepare, not to mention it’s absolutely delicious!

Miso is a fermented food and contains active cultures, which makes it a great source of probiotics. Paired with fresh ginger, this soup is a great soother for an upset stomach or if you’re just feeling a little under the weather.

Ingredients

Ginger Miso Soup

  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1/4 yellow onion, thinly sliced
  • 6 cups vegetable broth
  • 3 heaping Tbs miso paste
  • Sesame oil
  • Optional add-in’s: chopped scallions, cubed fresh tofu (soft or firm), cooked rice

Directions

  1. Begin by preparing the onion, ginger, and garlic.
  2. In a medium pot, set heat to medium-high. Once hot add a dash of sesame oil, about 1/2 Tbs.
  3. Once the oil is hot, sauté the onion, ginger, and garlic for about 3-5 minutes.
  4. Then, add in the vegetable broth. Bring the soup to a boil.
  5. Once boiling, reduce heat to low and allow it to sit off the heat for about 5 minutes.
  6. Then, mix a bit of broth in with the miso paste in a small bowl.
  7. Mix the miso together until fully emulsified, then add into the soup.
  8. Serve fresh and enjoy with optional add-in’s such as chopped scallions, fresh tofu, or cooked rice.

This soup may be stored in the refrigerator and enjoyed the next day but is best enjoyed right after cooking.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Jamaican Style Cauliflower Chickpea Curry
January 23, 2023

Jamaican Style Cauliflower Chickpea Curry

Jamaican Style Cauliflower Chickpea Curry pairs well with rice and is quick and easy to prepare for dinner and heats up well the next day. Ingredients Serves: 2-4 Time: 35 minutes Jamaican Style Cauliflower Chickpea Curry *Lite coconut milk is a low-fat alternative. You may …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Impossible Baked Beans
January 20, 2023

Impossible Baked Beans

Impossible Baked Beans are a plant-based, protein-rich dish that is easy to make! You can try serving this as a sloppy joe-style meal between buns or over toast. Or, you can serve this as a side at a potluck or backyard cookout alongside some coleslaw …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Red & White Bean Jambalaya
January 16, 2023

Red & White Bean Jambalaya

Red & White Bean Jambalaya is nutrient dense and absolutely delicious. This hearty dish is a great way to feed a lot of folks. Feel free to dress up this plant-based dish however you like with more protein. Try cooking it with seitan or tempeh for a vegan option, or use andouille sausage and okra for a more traditional approach.

Ingredients

Time: 45-60 minutes Serves: 4-6

Red & White Bean Jambalaya

  • 1 medium yellow onion, diced
  • 1 large bell pepper, diced
  • 2-3 celery stalks, diced
  • 4 garlic cloves, minced
  • Olive oil
  • White vinegar or dry cooking sherry
  • 1 can cannellini or great northern beans, drained & rinsed
  • 1 can light red kidney beans, drained & rinsed
  • 2 cups rice
  • 28 oz. diced tomatoes
  • 3 Tbs tomato paste
  • 4 cups vegetable broth
  • 1-2 bay leaves
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1 tsp dried ground thyme
  • 1/2 tsp marjoram
  • 1/2 tsp dried ground sage
  • Optional toppings: Chopped scallions, hot sauce

Directions

  1. In a large stock pot, set heat to medium-high and add enough oil to coat the bottom of the pot.
  2. Once the oil is hot, sauté the onion, garlic, bell pepper, and celery for about 12-14 minutes, stirring frequently.
  3. Then, add the tomato paste and stir together for 4 minutes.
  4. Next, add the rice and seasoning and stir together for another 2-3 minutes.
  5. Transfer the beans and tomatoes to the pot along with the seasoning and stir together for another minute before adding the vegetable broth and bay leaves.
  6. Bring the pot to a boil, then reduce heat to low and simmer for about 20-30 minutes, stirring occasionally to prevent the rice from sticking and clumping to the bottom of the pot.
  7. Taste and adjust the seasoning once the rice is cooked and the liquid is absorbed.
  8. Remove the bay leaves.
  9. Serve with optional toppings 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
Jalapeño Cornbread
January 9, 2023

Jalapeño Cornbread

Jalapeño Cornbread with sautéed jalapeño and onion adapted from the Veganomicon. This plant-based cornbread is delicious and super easy to make. Perfect for potlucks or pairing with one of our chili recipes! This recipe calls for baking the bread in an oven-safe skillet or a …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Sweet Potato White Bean Soup
January 4, 2023

Sweet Potato White Bean Soup

Sweet Potato White Bean Soup, a creamy blended soup that is rich in protein and nutrition. This soup is delicious and creamy with or without coconut milk or cream. We added roasted brussels sprouts as an added topping, but this soup will also go well …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
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by egccstaff
Roasted Cauliflower Tomato Soup
December 29, 2022

Roasted Cauliflower Tomato Soup

Roasted Cauliflower Tomato Soup, a delicious and creamy soup that is low-carb but filling and nutritious! Combine with your favorite toppings, we simply sautéed some tempeh cubes in a splash of oil and seasoning, but this soup could pair well with scallions or chicken.

Ingredients

Serves: 4-6

Roasted Cauliflower Tomato Soup

  • 1 large head cauliflower, chopped and stems removed
  • 8 oz. cherry tomatoes
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 4 cups vegetable broth
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • Optional toppings: sautéed tempeh cubes, pepitas, toast, oyster crackers, green onions, pepper flakes

Directions

  1. Preheat the oven to 400ºF.
  2. In a bowl, combine the cauliflower and tomatoes with olive oil, and a pinch of salt and pepper.
  3. Transfer the cauliflower and tomatoes to a baking sheet, place in the oven, and roast for about 20-30 minutes or until tender and lightly roasted.
  4. Meanwhile, prepare your onion and garlic.
  5. When the cauliflower and tomatoes are nearly done, sauté the onion and garlic in a large pot until the onions are translucent, about 5-7 minutes.
  6. Add in the cauliflower and tomatoes to the pot, the remaining seasonings, and stir together for 5 minutes on medium-high heat.
  7. Then, add the vegetable broth and bring the soup to a low boil. Once the vegetables are softened, remove from heat.
  8. Blend the soup with an immersion blender or transfer to a blender or food processor and blend until creamy.
  9. Return soup to the stove top, taste and adjust seasoning as desired, top with desired toppings.
  10. Serve 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Easy Homemade Apple Butter
December 24, 2022

Easy Homemade Apple Butter

Easy Homemade Apple Butter takes just a few ingredients and a little bit of time. This spread is perfect on its own or pair with crackers and cheese, toast, or oatmeal. You can also use this butter in other baked goods, and it makes for …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff