Tag: Entree

Vegan Lasagna
October 5, 2023

Vegan Lasagna

Vegan Lasagna with lentils and tofu makes for a hearty and protein-packed dish full of surprises. This recipe inspired by Nora Cooks is a new favorite for us. Impress your meat and cheese loving friends with this full plant-based meal! Ingredients Serves: 6-8 Time: 1 …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Potato Broccoli Soup
October 4, 2023

Potato Broccoli Soup

Potato Broccoli Soup that is creamy and dairy-free! This soup is easy to prepare and is perfect for the cold weather months. Ingredients Serves: 5-6 Time: 45 minutes Potato Broccoli Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Pumpkin Parsnip Curry
September 30, 2023

Pumpkin Parsnip Curry

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 root vegetables before sautéeing. If you don’t like coconut milk, try substituting it for a low-fat alternative.

Ingredients

Serves: 4-5 Time: 45 Minutes

Pumpkin Parsnip Curry

  • 1 large parsnip, small dice
  • 1/2 yellow onion, diced
  • 1 large carrot, small dice
  • 2 cups pumpkin puree
  • 1 can chickpeas, drained & rinsed
  • 1 can lite coconut milk or 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 Tbs red curry paste
  • Salt & black pepper to taste
  • 1 tsp cumin
  • 1/2 chili flakes (optional)
  • 2 cups hardy, leafy greens, chopped
  • Lime juice for serving

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the garlic and cook for 2 minutes before adding the carrots and parsnips.
  5. Cook the vegetables together for 5-7 minutes, then add the canned pumpkin, curry paste, chickpeas, and seasonings. Continue stirring together until all the vegetables are lightly tender.
  6. Bring the mixture to a simmer, covering with a lid and turning heat to low for 15-20 minutes.
  7. Then towards the last 5 minutes, add the chopped greens and cook until lightly wilted. Remove the pan from heat.
  8. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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
-
by egccstaff
Green Split Pea & Bean Stew
September 27, 2023

Green Split Pea & Bean Stew

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Slow Cooker Potato Curry
September 25, 2023

Slow Cooker Potato Curry

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. Ingredients Serves: 4-5 Time: 3-4 hours Slow …

All Recipes, Entree, Gluten Free
-
by egccstaff
Roasted Eggplant & Mushroom Skillet
September 22, 2023

Roasted Eggplant & Mushroom Skillet

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

  • 1 medium eggplant, thinly sliced & salted
  • 1 small zucchini & yellow squash, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 yellow onion, thinly sliced
  • 10 oz. lion’s mane or comb tooth mushrooms
  • 8 oz. cherry tomatoes, halved
  • 1 cup tomato sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 2 tsp dried oregano
  • Parmesan or vegan parmesan
  • Salt & black pepper, to taste

Directions

  1. Prepare your eggplant by slicing it and laying it out onto a roasting pan. Generously season each slice with salt and allow it to rest for 20 minutes or up to an hour. Once done, drain and rinse in a strainer.
  2. Meanwhile, prepare your remaining vegetables and preheat the oven to 350º F.
  3. On medium-heat heat 1 tbs of olive oil in a large skillet and sauté the squash, eggplant, onion, and comb tooth mushrooms in batches until lightly browned on both sides.  Cook the mushrooms for only 4-5 minutes.
  4. Slice tomatoes and season with salt and pepper, set aside.
  5. Once the vegetables are cooked, deglaze the pan with white or red wine vinegar.
  6. Lightly drizzle more olive oil on the wiped pan and layer in the cooked vegetables with the tomatoes, arranging evenly. Season and gradually add tomato sauce between each layer.
  7. Top with remaining seasonings, tomato sauce, and parmesan. Place in the oven and cook for 10-15 minutes.
  8. Cook pasta while the vegetables bake.
  9. Once the pasta is cooked, drain & remove the vegetables from the oven. Serve atop pasta 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
-
by egccstaff
Vegan Fettuccine Alfredo
September 20, 2023

Vegan Fettuccine Alfredo

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 …

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Lentils & Roasted Roots Grain Bowl
September 14, 2023

Lentils & Roasted Roots Grain Bowl

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 other roots, such as fresh turmeric and parsnips.

Ingredients

Serves: 4-5 Time: 55 minutes

Lentils & Roasted Roots Grain Bowl

  • 1 cup red lentils, washed
  • 2 cups vegetable broth
  • 2 cups kale, chopped
  • 1/2 yellow onion, diced
  • 1-2 medium sweet potato, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • Balsamic vinegar
  • 1 Tbs Olive oil
  • Salt & black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp marjoram
  • Optional topping: chopped parsley, tahini sauce

Directions

  1. Preheat the oven to 400ºF
  2. Combine the prepared sweet potato, onion, carrot, and cabbage in a large bowl.
  3. Mix in the olive oil and seasonings. Stir together until the vegetables are fully coated.
  4. Transfer the vegetables to a roasting pan and place them in the oven, Roast for about 35-45 minutes, checking on them and stirring halfway through.
  5. Meanwhile, prepare your kale & set aside.
  6. In a medium stovetop pot, set heat to medium-high. Once hot, add a splash of olive oil and the rinsed lentils. Stir together for 2 minutes before adding the vegetable broth.
  7. Bring the lentils to a boil. Once boiling, reduce heat to low and cover with a lid. Allow the lentils to simmer for 25-30 minutes.
  8. After the lentils are cooked, stir in the kale and let it wilt.
  9. Combine the lentils and roasted vegetables in a bowl for serving and top with the optional toppings if desired.
  10. Serve & 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
Jalapeño Polenta
September 12, 2023

Jalapeño Polenta

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, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff