Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded …
Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients. We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets …
Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice.
We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.
Ingredients
Ethiopian-Spiced Lentil
1 1/2 cup lentils, washed
1 can lite coconut milk*
1/4 cup water
1 vegetable bouillon cube
1 oz. tomato sauce
1/2 tsp white pepper
1 tsp berbere spice
For a low-fat option you can substitute the coconut milk for 2 cups vegetable broth
Roasted Cauliflower
10 oz cherry tomatoes
1 head cauliflower, chopped
1 Tbs olive oil
1 tsp berbere spice
1/2 tsp salt & black pepper
Mixed Vegetables & Chickpeas
1/2 yellow onion, diced
4-5 mushrooms, sliced
1/e bell pepper, diced
1 garlic clove, minced
1 can chickpeas, drained & rinsed
Remaining 7 oz. tomato sauce
1 tsp berbere spice
1/2 tsp paprika
1 tsp ground ginger
Directions
Preheat the oven to 400º F.
In a mixing bowl, combine the cauliflower ingredients and toss them evenly.
Spread the cauliflower mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
Meanwhile, prepare the lentils and mixed vegetables.
Set heat to medium-high in a medium stovetop pot and add a touch of oil.
Stir in the lentils for 2 minutes, then add the coconut milk, vegetable bouillon, tomato sauce, and seasoning.
Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed.
Then, in a large skillet, set heat to medium-high. Once hot, add a drizzle of olive oil to coat the pan’s bottom.
Begin sautéeing the onion and garlic, stirring for 5 minutes.
Then, add the bell pepper and mushroom. Stir for another 5-7 minutes.
Next, add the chickpeas and seasoning to the skillet and stir for 5 minutes before adding the tomato sauce. Reduce heat to low, cover and simmer until the lentils and roasted cauliflower are done.
Serve the lentils with the cauliflower and veggie mix, and enjoy!
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Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles. Ingredients Mushroom …
Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas. Ingredients Serves: …
Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients.
*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)
Directions
Preheat the oven to 400ºF.
Then, carefully remove the silken tofu from the package onto a lightly greased baking sheet, trying to maintain its shape without tearing the tofu.
Place the tofu in the oven and bake for 10 minutes.
Meanwhile, prepare your vegetables.
After the tofu has been baked, remove it from the oven and carefully cut it into cubes, spreading it out on the tray and dusting it with cornmeal.
Place the tofu back in the oven for 20 minutes.
In a large skillet, set heat to medium-high. Once hot, add the olive oil.
Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 2-3 minutes.
Next, add the garlic and cook for another 2 minutes before adding the carrots and squash.
Cook the vegetables together for 5-7 minutes, then add the peas and mushrooms. Continue stirring together until all the vegetables are lightly tender.
Next, add the seasonings and curry paste and stir for 1 minute before adding the peanut butter and coconut milk.
Bring the mixture to a simmer and add in the peas.
Then, carefully add the tofu to the curry, cover the skillet with a lid, set the heat to low, and simmer together for 10-15 minutes.
Serve over rice; if desired, top with a squeeze of lime juice and minced cilantro.
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!
Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and …
Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it! Ingredients Serves: 4-5 Time: 1 hour 15 minutes Roasted Eggplant Couscous Roasted Eggplant Chickpea Couscous …
Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided to use ground sichuan, miso, and spicy chili flakes.
Ingredients
Time: 35 minutes Serves: 3-4
Miso Mapo Tofu
1 package soft silken tofu, cubed
1 heaping Tbs red miso paste
1/4-1/2 tsp chili flakes
1/2 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground Sichuan pepper
1 cup vegetable broth
1 Tbs sesame oil
Dash of rice vinegar
1 Tbs soy sauce
2 tsp corn starch + 1 tsp water, mixed
3 green onions, chopped
2-3 garlic cloves, minced
1/2 yellow onion, thinly sliced
4 oz mushrooms, minced
Directions
Begin by preparing the mushrooms and onions.
In a skillet, set heat to medium-high.
Once hot, add the sesame oil and begin sautéeing the onions until translucent, about 5-7 minutes.
Then, add the mushrooms and stir for another 5-7 minutes. Add in the soy sauce and rice vinegar and reduce heat to medium.
Meanwhile, bring the vegetable broth to a boil in a small pot and add chili flakes, ginger, cumin, and sichuan.
Mix the cornstarch and water in a separate small bowl until it forms a somewhat watery paste.
In another small bowl, add the miso paste.
After the vegetable broth has come to a boil, turn off the heat. Transfer some of the broth to the bowl with miso paste and stir until it is a watery paste.
Combine the broth, miso mix, and cornstarch mix in with the onions and mushrooms.
Stir together until the sauce begins to thicken.
Then, carefully fold in the cubed silken tofu and top with green onions.
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!
Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers. Ingredients Serves: 6-8 cups Carrot Quinoa Cashew Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …