Tag: Entree

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 …

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 another unsweetened non-dairy milk.

Ingredients

Serves: 3-4 Time: 40 minutes

Vegan Mushroom Risotto

  • 1 cup arborio rice
  • 1/2 cup coconut milk
  • 1 1/2 cup vegetable broth
  • 2 garlic cloves, minced
  • 1/4 cup onion or shallots, diced
  • 8-10 oz. chestnut mushrooms, sliced

Roasted Broccolini

  • 1-2 heads broccolini
  • 1-2 Tbs olive oil
  • 1/2 lemon, juiced
  • Dash of salt and black pepper

Directions

  1. Preheat the oven to 425ºF and prepare your vegetables, setting the broccolini aside.
  2. In a medium-large pot, set heat to medium high. Once hot, begin sautéeing the garlic and onion. Cook for about 5 minutes.
  3. Then, add the rice and stir for 2 minutes before adding the splash of vinegar or white wine.
  4. Slowly add in the vegetable broth, about 1/2 cup at a time.
  5. Stir continuously as the rice thickens.
  6. Then, add in the coconut milk.
  7. Heat a skillet to medium-heat. Once hot, begin cooking the mushrooms in non-dairy butter or oil. Cook for about 5-7 minutes.
  8. Toss the broccolini in oil with the lemon juice, salt, pepper, and garlic powder. Place in the oven and bake for 10-15 minutes.
  9. Once the rice is fluffy and cooked, mix in the mushrooms.
  10. Serve alongside the broccolini 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.

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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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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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
Lentil Meatball Spaghetti
August 10, 2023

Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple tomato sauce, but any store-bought pasta sauce can be used in this dish.

Ingredients

Serves: 5-6 Time: 45 minutes

Lentil Meatball Spaghetti

  • 1 cup red lentils, cooked
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tbs olive oil
  • 2 cups mushrooms, sliced
  • 1 cup kale
  • 2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 4-6 oz. spaghetti
  • 16 oz. tomato sauce
  • 1 tsp oregano
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp red pepper flakes

Directions

  1. Cook your lentils.
  2. While the lentils cool, sauté the onions, garlic, and mushrooms until tender. Allow them to cool.
  3. In a food processor or blender, pulse together the lentils, vegetables, kale, dried basil, 1 tsp salt, and 1/2 tsp black pepper.
  4. Once mixed, transfer the mixture to a bowl and fold in the breadcrumbs. Combine the mixture until just sticky enough to form a ball.
  5. Place the meatball mix in the fridge and allow it to cool for 10-15 minutes.
  6. Meanwhile, preheat the oven to 420ºF and prepare a baking sheet with a silicone liner or non-stick foil.
  7. Combine the tomato sauce, garlic powder, black pepper, salt, and red pepper flakes in a medium saucepan. Simmer on low to make your pasta sauce.
  8. Separately boil water to cook your pasta.
  9. Once the oven is hot, form the meatballs into 1-2 inch balls. Place on the tray and bake in the oven for 10 minutes.
  10. After 10 minutes, flip the balls and cook for another 5 minutes.
  11. Once done and your pasta is cooked, plate the pasta with the sauce and meatballs, top with vegan or non-vegan parmesan, 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, Entree, Plant-Based, Vegan
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by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables. Ingredients Serves: 3-4 Time: 45 minutes …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, 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
Oyster Mushroom & Sausage Pasta
July 18, 2023

Oyster Mushroom & Sausage Pasta

Oyster Mushroom & Sausage Pasta in a creamy tomato sauce with sautéed vegetables makes for a tasty, rich dish. This recipe is easy to modify for a plant-based diet using a vegan sausage substitute and you can try making it gluten-free by using a gluten-free …

All Recipes, Entree, Plant-Based
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by egccstaff