Tag: Entree

Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes. Ingredients Serves: 4-6 Time: 60 minutes Creamy Acorn Squash …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Curried Udon & Tofu Stir-Fry
November 9, 2023

Curried Udon & Tofu Stir-Fry

Curried Udon & Tofu Stir-Fry with sautéed vegetables. This rich, flavorful dish is well worth the prep work! Inspired by the Veganomicon, this recipe is delicious and perfect to modify with your preferred proteins and vegetables. Try cooking with chicken, adding a poached egg, or …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
-
by egccstaff
Coconut Curry Split Pea Soup
November 7, 2023

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth.

Ingredients

Serves: 6-8 Time: 60-70 minutes

Coconut Curry Split Pea Soup

  • 2 cups green split peas, rinsed
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can lite coconut milk
  • 1 Tbs curry powder
  • 1/2 tsp black pepper
  • 1/4 chili flakes (optional)
  • 1/2 tsp ground ginger
  • 1 Tbs red curry paste
  • 2 Tbs tomato paste

Directions

  1. Begin by preparing your vegetables.
  2. In a large stockpot, set heat to medium-high. Once hot, add olive oil.
  3. When the oil begins to lightly steam from the pot, begin sautéeing the onion and garlic.
  4. Cook the onions for about 2-3 minutes, then add in the carrots and celery. Cook together for another 5-7 minutes.
  5. Then, add the seasonings, curry paste, and tomato paste. Stir for another 2-3 minutes.
  6. Add in the coconut milk and split peas and cook for another minute before adding in the vegetable broth.
  7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 50 minutes or until the peas are softened.
  8. Allow the soup to cool for 5-10 minutes before serving.
  9. Serve with toast or crackers if desired 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Hearty Red Bean Soup
November 1, 2023

Hearty Red Bean Soup

Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken. Ingredients Serves: 4-6 Time: 35-40 minutes Hearty Red Bean …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
White Bean Rice Soup
October 24, 2023

White Bean Rice Soup

White Bean Rice Soup is a hearty, starchy, and plant-based soup that is perfect for the cold weather months. Try using wild rice and mushrooms in this recipe for a deeper flavor. Ingredients Serves: 4-6 Time: 45 minutes White Bean Rice Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Stuffed Delicata Squash
October 19, 2023

Stuffed Delicata Squash

Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe.

Ingredients

Time: 1 Hour 20 Minutes Serves: 2-4

Stuffed Delicata Squash

  • 2 medium delicata squash
  • 2 Tbs apple cider vinegar
  • Olive oil
  • 2 plant-based or meat-based sausage, chopped
  • 1/2 yellow onion, finely diced
  • 1 small carrot, finely diced
  • 1/4 cup baby bella mushrooms, diced
  • 1 celery stalk, finely diced
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1 tsp garlic powder
  • Salt & black pepper to taste
  • Optional toppings: chopped scallions, shredded mozzarella (vegan or non)

Directions

  1. Begin by preheating the oven to 375ºF.
  2. Then, cut the squash in half lengthwise and scoop out the seeds.
  3. Lightly oil the inside of the squash, then place them on a baking dish, skin-side down.
  4. Place the squash in the oven and bake for about 40 minutes or until tender.
  5. Once the squash has been baked, brush lightly again with oil.
  6. While the squash roasts, prepare the vegetables and sausage and set a skillet to medium heat.
  7. Once the skillet is hot, lightly coat it with oil and begin sautéeing the onion, celery, and carrot.
  8. Cook for 5 minutes before adding the mushrooms, then stir for another 4-5 minutes.
  9. Next, add the sausage and seasonings, stir for another 5 minutes, and lightly splash with apple cider vinegar.
  10. Remove the squash from the oven and evenly fill it with the veggie sausage mix. Cover the squash lightly with foil.
  11. Return the squash to the oven and bake for another 15-20 minutes or until the squash is plenty tender and the veggies are lightly roasted.
  12. After the squash is baked, top with optional toppings if desired, 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Sweet Potato Cauliflower Soup
October 17, 2023

Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based
-
by egccstaff
Roasted Acorn Squash Curry
October 14, 2023

Roasted Acorn Squash Curry

Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. Ingredients  Serves: 4  Time: 45-50 minutes …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
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 hour 30 minutes

Vegan Lasagna

Lentil Sauce

  • 1 cup red lentils
  • 2 cups water
  • x2 25-ounce jars marinara sauce
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Tofu Ricotta

  • 1/2 raw cashews
  • 1 package firm tofu, drained & pressed
  • 1/2 cup nutritional yeast
  • 2-3 Tbs fresh lemon juice
  • 1 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 tsp oregano

Layering

  • 2 cups sliced mushrooms
  • 2 cups fresh basil (optional)
  • 1 box lasagna noodles (about 10-12 noodles)
  • 1-2 cups vegan mozzarella cheese

Directions

  1. In a medium pot, add 2 cups of water and the lentils. Set heat to high and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 20 minutes until soft and the liquid is fully absorbed.
  2. Then, add the marinara sauce and seasonings to the lentils, stir well—taste and just as needed. Turn the heat off.
  3. Preheat the oven to 350ºF and slice your mushrooms.
  4. In a food processor, pulse the cashews until fine.
  5. Next add the tofu, nutritional yeast, lemon juice, basil, oregano, salt, black pepper, and garlic powder. Combine in the food processor until smooth. Add 2-3 Tbs of water to reduce the thickness if needed.
  6. Then begin assembling your lasagna in a 9 x 13 casserole dish. Start with a layer on the bottom of the lentil marina sauce, about 1 cup spread evenly.
  7. Then add 4-5 lasagna noodles, uncooked, on top. Spread half of the tofu ricotta evenly over the top and next add an even layer of mushrooms and fresh basil.
  8. Top the mushrooms with another cup of the lentil sauce, then add another layer of lasagna noodles.
  9. Add the remainder of the ricotta, mushrooms, and basil on top, then add another layer of noodles.
  10. Finally, top the noodles with the remainder of the lentil marina sauce. Cover the casserole dish with foil.
  11. Place the dish in the oven and bake for 40 minutes. 
  12. After 40 minutes, remove the dish from the oven and remove the foil. Add an even layer of vegan mozzarella on top, place back in the oven, and bake for 20 more minutes.
  13. Once baked, allow the dish to sit outside the oven for 15 minutes before cutting and serving.
  14. Top with fresh basil or dried basil if desired and enjoy! Store leftovers in the refrigerator for up to 4 days.

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
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