Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal! Ingredients Serves: 4-6 Time: 45 minutes Sweet & Sour Seitan Chick’n Sweet & Sour Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …
Tofu & Asparagus Pasta with roasted asparagus, flaky, lemony tofu, and a creamy but light pasta that is totally plant-based is a delicious and rich meal. This low-fat and high-protein recipe is easy to make substitutions for. You could substitute the asparagus for broccoli, use …
Next, add the cabbage, salt, pepper, paprikas, and dill. Cool for 15 minutes before adding the tomato paste, dijon mustard, and broth. Mix until well combined.
Turn up the heat a little to reduce the liquid, about 5 minutes. Then, add in the cooked sausage and cook together for 10 minutes on medium-low, until it is heated through.
Serve with bread or mashed potatoes if desired and enjoy!
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Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …
(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with just enough water to cover the chickpeas by at least 2 inches.
Soak overnight for 18 hours (or longer if the chickpeas are too hard).
After soaking, drain the chickpeas completely and pat dry.
Next, add the chickpeas, herbs, onion, garlic, and spices to a food processor or blender. Mix in pulses of 40 seconds at a time until the mixture is well-combined.
Transfer the falafel mix to an air-tight container and refrigerate for at least 1 hour (or overnight) before cooking.
Meanwhile, prepare your other ingredients for the platter. Mix the cucumber salad ingredients in a bowl and chill in the refrigerator until ready to serve. And if you’re using our homemade tahini recipe, those could be prepared the day before or during this time.
Add your rice to a rice cooker or cook on the stove.
When you’re ready to cook the falafel, add the baking powder and sesame seeds to the mixture and stir together well.
Form small, equal-sized patties by hand for cooking. If you’re frying the patties, prepare a pan with about 3 inches of vegetable oil and cook the patties for 3-5 minutes or until lightly crisp on the outside.
For baking falafel, preheat the oven to 375ºF and transfer patties onto a greased sheet pan. Bake for 20 minutes, flipping the patties every 5 minutes.
While your falafel is baking, set a skillet to medium heat and add a light amount of olive oil once hot.
Spanish-style Seitan Chick’n & Rice is a rich, savory and nutrient-dense dish that is easy to prepare. This recipe calls for a large cast iron skillet with a fitted lid. You could achieve the same result using a large skillet with a lid and simmering …
Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking …
Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal. Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys.
The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or at room temperature water for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.
Ingredients
Urad Dal
1 cup urad dal
1/2 yellow onion, chopped
1 small bell pepper, chopped
1 large carrot, chopped
1/2 cup broccoli florets
3 garlic cloves, peeled
1 large parsnip, chopped
2 Tbs tomato paste
1 Tbs olive oil
1/2 tsp black pepper
1 Tbs curry powder
1 tsp ground ginger
Salt
1 Tbs apple cider vinegar
Directions
Prepare the dal.
When you’re ready to cook, preheat the oven to 400ºF and prepare your vegetables.
Toss the onion, bell pepper, broccoli, parsnip, garlic, and carrot in a bowl with the olive oil, half of the tomato paste, and spices.
Spread the vegetables onto a baking sheet and place them in the oven. Roast for 20-25 minutes or until lightly roasted.
Heat a medium pot set to medium-high heat.
Once hot, add the 1/2 Tbs of olive oil and the urad dal. Stir to for 2-3 minutes.
Next, add the coconut milk, remainder of the tomato paste, 1 Tbs curry powder, 1/2 tsp ginger, 1 tsp garlic powder, and a pinch of black pepper and salt.
Stir the urad dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and let it sit for 20 minutes while the vegetables roast.
Add the roasted vegetables to the cooked urad dal.
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!
Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas. …