Tag: Entree

Cheesy Roasted Root Vegetables
April 19, 2021

Cheesy Roasted Root Vegetables

This recipe for Cheesy Roasted Root Vegetables makes for a hearty vegetable casserole dish all on its own or you can serve it as a side dish. You can modify this recipe to be vegan by substituting the cheese for a non-dairy alternative and substituting …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Creamy Mushroom Kale Pasta
April 9, 2021

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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegetable Tikka Masala
April 5, 2021

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

  1. First, prepare all your vegetables and optional protein and set them aside.
  2. Then, gather your sauce ingredients.
  3. Heat the butter or ghee in a large skillet over medium heat and cook until melted.
  4. Stir in onion and cook until translucent, about 5 minutes.
  5. Next, add in garlic and ginger and cook and stir until fragrant, about 1 minute.
  6. Add in the remaining spices cooking until fragrant, about 2 minutes.
  7. Stir in tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low.
  8. Simmer sauce for 10 minutes, then mix in the cream or coconut milk.
  9. 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.
  10. 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.
  11. Serve over rice, optionally top with minced cilantro or lime juice and enjoy!

Nutrition Information

Nutrition Disclaimer

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.

All Recipes, Entree, Gluten Free
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by egccstaff
Balsamic Roasted Grain Bowl
March 19, 2021

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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Cauliflower Casserole
March 1, 2021

Cauliflower Casserole

This Cauliflower Casserole is a quick, 45-minute dinner fix that is sure to impress anyone who denies the deliciousness of cauliflower. While our recipe is using a tofu topping, you’re welcome to omit this portion of the recipe if you have dietary aversions to soy …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Baked Stir-Fry
February 17, 2021

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 ready to bake everything. Plus it leaves plenty of leftovers to prepare your lunch for the next day.

Since tempeh and edamame are soy-based, you can replace that protein with a fried or scrambled egg, or already cooked chicken or shrimp. Or you can leave it out entirely for a 100% vegetable dish that is soy-free.

Ingredients

Time: 45 minutes Serves: 4-6

Baked Stir-Fry

  • 1 8oz. package of tempeh, cubed
  • 1/2 yellow onion, sliced
  • 2-3 large garlic cloves, minced
  • 3 large carrots, diced
  • 1/2 large green bell pepper, sliced
  • 2 cup broccoli florets, chopped
  • 1 bag frozen edamame, thawed
  • 1 cup rice, cooked

Stir-Fry Sauce

  • 6 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 4 tsp Rice Vinegar
  • 2 tsp black pepper
  • 1 cup water or vegetable stock
  • 2 Tbs cornstarch

Directions

  1. Begin by preheating the oven to 400ºF and cooking your rice, whether on the stove or in a rice cooker. Leftover rice will also work just fine.
  2. Then prepare your onion, carrot, bell pepper, garlic, and tempeh. Set aside.
  3. In a measuring cup, combine your sauce ingredients. Then transfer to a saucepan and cook on medium-low heat, stirring frequently until the sauce darkens and thickens. Once thick, turn off the heat and set the sauce aside.
  4. Transfer the onion, carrot, bell pepper, garlic, and tempeh to a casserole dish or deep baking pan. Add half of your stir fry sauce to the pan and mix it into the veggies and tempeh.
  5. Place the baking pan in the oven and bake for 20-25 minutes, checking and stirring halfway through. Then reduce heat to 350ºF.
  6. While that is baking, steam your broccoli and reheat the edamame. This can be done either in the microwave or placing a colander over a pot of boiling water, steaming until the broccoli is still firm but slightly softened.
  7. Then, after your veggies/tempeh have cooked for 20-25 minutes, remove from the oven and scoot them to one side of the pan.
  8. Add the rice, broccoli, and edamame to the dish and add a little bit more of the stir-fry sauce, reserve some for serving. Mix all the ingredients together well.
  9. Serve the dish as it is, or return to the oven and bake for another 10 minutes.

Optional toppings include: chopped dry roasted peanuts, scallions, sriracha, lime juice, cilantro, or sliced jalapeño.

Store leftovers in the fridge for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

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.

Entree, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

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 …

All Recipes, Entree, Vegan
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat diets.

Ingredients

Time: 45 minutes Serves: 2-3

Collards

  • 16 oz. collard greens, washed, removed from stems, and chopped
  • 2-3 garlic cloves, minced
  • 1-2 Tbs Olive Oil
  • 1/2 Cup Vegetable Broth
  • Salt & Pepper to taste

Pilaf

  • 1 Cup quinoa
  • 1 can chickpeas, drained & rinsed
  • 2 garlic cloves, minced
  • 1/2 red onion, diced
  • 2 Tbs Olive Oil
  • 1 tsp Cumin
  • 2 Cups Vegetable Broth
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Thyme
  • 1 tsp Paprika

Directions

  1. First, prepare your onion and garlic for the pilaf.
  2. In a medium stockpot, heat 2 Tbs olive oil on high heat. Once hot, begin cooking the onion and garlic. Cook until translucent. Then add your seasonings. Cook for 2 minutes.
  3. Add the quinoa and cook for another 2 minutes.
  4. Then, add the broth and chickpeas and stir together. Cover the pot with a lid and bring to a boil.
  5. Once boiling, reduce heat to low and allow it to simmer until the liquid has been absorbed. About 30 minutes.
  6. While your pilaf is simmering, prepare your collards and garlic.
  7. In a large skillet, heat the olive oil. Once hot, add the garlic and allow it to cook until it is aromatic, but be careful to not burn the garlic.
  8. Quickly add the collards and mix them using tongs.
  9. After about 5 minutes, add the broth and continue to cook until the collards are wilted for about 10 minutes.
  10. Taste the collards and add seasoning as desired, although if you’re serving them with the pilaf, the flavors of the pilaf will complement the collards nicely.
  11. Stir your pilaf and ensure the excess liquid has cooked out.
  12. Once done, turn off the heat, serve together or as separate side dishes and enjoy!

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.

Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Cauliflower Curry Soup
December 10, 2020

Cauliflower Curry Soup

Cauliflower curry soup is a delicious way to stay warm during the cold season. This recipe is also low-fat, with the vegetables not being sautéd in oil and choosing a low-fat option for coconut milk. Ingredients Cauliflower Curry Soup 1 yellow onion, diced 4 garlic cloves, …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff