Pumpkin Parsnip Curry is a little sweet & spicy dish that is creamy, rich, and perfect for fall! The hearty parsnips pair well with the canned pumpkin, but you may also try this recipe with fresh pumpkin and roasting it in the oven with the …
Green Split Pea & Bean Stew is a delicious and easy dish to prepare in under an hour that is rich in plant-based protein! Green split peas are rich in fiber, iron, and potassium and are low in fat. You can try substituting the cannellini …
Slow Cooker Potato Curry with chickpeas served over rice is a delicious and creamy dish that is easy to prepare. If desired, you can also prepare this recipe with chicken or tofu. Serve with rice or naan bread.
Optional toppings: minced cilantro, chopped roasted peanuts or cashews, lime juice
Directions
In a medium pot, set heat to medium-high. Once hot, add the onion and cook for 5-7 minutes. Then add the garlic and ginger and cook until fragrant, about 2 minutes.
Mix in the curry paste and seasonings, then add the coconut milk. Stir well and cook for 3-4 minutes.
Remove from heat and allow it to cool. Meanwhile, prepare the potatoes, bell pepper, and chickpeas, then add them to the slow cooker.
Blend the coconut milk mix using an immersion blender or blender until smooth.
Add the coconut milk mix to the slow cooker and cover with lid. Set heat to high and cook for 3-4 hours until the potatoes are cooked. Taste and adjust seasoning as desired once cooked.
Serve over rice and with optional toppings if desired.
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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 …
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 …
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
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.
Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
Meanwhile in a medium-large stovetop pot, set heat to medium-high.
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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 …
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, …
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.
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.
Rinse and drain the eggplant in a colander.
Preheat the oven to 400ºF
Then, prepare your remaining vegetables and toss them in a mixing bowl with the eggplant, olive oil, and seasonings.
Spread the eggplant mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
Meanwhile, prepare the lentils.
Set heat to medium-high in a medium stovetop pot and add a touch of oil.
Stir in the lentils for 2 minutes, then add the vegetable broth and seasoning.
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.
Serve the cooked lentils with the eggplant mix, and enjoy!
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!
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 …