Tag: Gluten Free

Pumpkin Chicken Curry
October 24, 2024

Pumpkin Chicken Curry

Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall! Ingredients Serves: 4-5 Pumpkin Chicken Curry Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

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by egccstaff
Hearty Chick’n & Rice Soup
October 23, 2024

Hearty Chick’n & Rice Soup

Hearty Chick’n & Rice Soup with a plant-based chicken substitute, this soup is easy to make and rich in flavor and protein. Hearty Chick’n & Rice Soup Serves: 6-8 Time: 45-50 minutes Ingredients Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Smoky Broccoli Cheddar Soup
October 16, 2024

Smoky Broccoli Cheddar Soup

Smoky Broccoli Cheddar Soup that is fully plant-based, rich in flavor, and easy to make! We topped ours with tempeh bacon cubes, but you could also serve with croutons or toasted bread.

Ingredients

Serves: 4-6 Time: 45 minutes

Smoky Broccoli Cheddar Soup

  • 3 cups vegetable broth
  • 1 cup non-dairy milk, unsweetened
  • 3/4 cup raw cashews
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 3-4 garlic cloves, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 tsp paprika
  • 4-5 cups broccoli florets, chopped
  • 1/4 cup non-dairy shredded cheddar cheese
  • 1-2 Tbs olive oil

Directions

  1. In a large pot, set heat to medium. Once hot, add the oil, enough to coat the bottom. Then sauté the onion and carrots for 10 minutes, until the onions are lightly browned. Add the cashews halfway through.
  2. Then, add the garlic and spices. Stir together for one more minute before adding the broth and non-dairy milk.
  3. Reduce heat to medium-low, cover the pot with a lid, and simmer for 20 minutes.
  4. After the soup has simmered, use an immersion blender or transfer to a blender and blend until smooth. Taste and adjust seasoning as desired.
  5. Add in the chopped broccoli florets and non-dairy cheese, return to low heat, and simmer for another 5-10 minutes, until the broccoli is just cooked.
  6. Serve with toasted bread, croutons, or tempeh bacon chopped into bite-size cubes.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ginger Carrot Soup
October 10, 2024

Ginger Carrot Soup

Ginger Carrot Soup is rich in flavor and easy to make with just 6 ingredients. Perfect for the cold weather months. You may substitute some of the vegetable broth for coconut milk for a creamier soup if desired. Ingredients Serves: 4-5 Time: 45-60 minutes Ginger …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Cheese Grits
October 9, 2024

Chipotle Cheese Grits

Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well. Ingredients Chipotle Cheese Grits Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Breakfast, Entree, Gluten Free, Plant-Based
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by egccstaff
Moroccan Chickpea Lentil Soup
October 3, 2024

Moroccan Chickpea Lentil Soup

Moroccan Chickpea Lentil Soup that is hearty, warm, and easy to make. This dish has just enough spice that balances well with the creaminess of the tahini for added flavor and richness.

Ingredients

Serves: 5-6 Time: 45 minutes

Moroccan Chickpea Lentil Soup

  • 1 can chickpeas, drained
  • 5 cups vegetable broth
  • 1 cup red lentils
  • 1 can diced tomatoes, drained
  • 3 large carrots, diced
  • 1 whole yellow onion, diced
  • 1 cup green peas
  • 4 garlic cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp paprika
  • 1/2 black pepper
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • Olive oil
  • Homemade tahini dressing for topping
  • Chopped cilantro, optional

Directions

  1. Prepare your vegetables.
  2. In a large pot, set heat to medium-high.
  3. Once hot, add enough oil to lightly coat the pot. Begin sautéeing the onions, cook for 5-7 minutes.
  4. Then, add the carrots and garlic and cook for 3-4 more minutes.
  5. Next, add the spices, chickpeas, and tomatoes, and stir for another minute.
  6. Add the broth and lentils, bring the soup to a boil then reduce heat to low, cover with a lid, and simmer for 30-40 minutes. Taste and adjust seasonings as desired.
  7. Prepare your tahini dressing.
  8. Once the vegetables are tender and the lentils are cooked, serve and top with a dollop of tahini. 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Pinto Chili
September 19, 2024

Chipotle Pinto Chili

Chipotle Pinto Chili with onion, pepper, and ground beef served with cheese. This recipe is also easy to make plant-based. Ingredients Serves: 4-6 Time: 45-50 minutes Chipotle Pinto Chili Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …

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by egccstaff
Sweet Potato Golden Bowl
September 17, 2024

Sweet Potato Golden Bowl

Sweet Potato Golden Bowl with roasted tofu, carrots, onions, pepper, cabbage, grains, and a ginger sesame dressing. Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato Golden Bowl Ginger Sesame Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh “Katsu” Rice Bowl
September 14, 2024

Tempeh “Katsu” Rice Bowl

Tempeh “Katsu” Rice Bowl with Just Egg, onions, pepper, mushrooms, broccoli, and carrot. A different take on a Japanese katsu curry or tonkastu.

Ingredients

Serves: 3-4 Time: 45 minutes

Tempeh “Katsu” Rice Bowl

  • 1 package tempeh, sliced
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 cup broccoli florets, chopped
  • 1/4 cup mushrooms, thinly sliced
  • 1/2 cup Just Egg
  • 2 Tbs soy sauce
  • 1/2 Tbs hoisin sauce
  • 1 Tbs rice vinegar
  • 3-4 garlic cloves, minced
  • 1 tsp ground or fresh ginger
  • 1 tsp five spice
  • 1/4 tsp red cayenne pepper or chili oil (optional)
  • 1/2 tsp ground cumin
  • 2-3 Tbs sesame oil
  • 2-3 green onions, thinly sliced
  • 1 cup miso or homemade dashi broth
  • White or jasmine rice for serving

Directions

  1. Prepare rice and broth. Keep warm until ready to serve. In the meantime, prepare your tempeh and vegetables.
  2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan. Cook the tempeh until golden brown on each side, about 5-7 minutes. Remove the tempeh from the pan, wipe clean, return to heat, and add more oil to evenly coat the pan.
  3. Begin sautéeing the onion. Cook for 5 minutes or until translucent. Then, add the garlic and ginger. Cook for 1 more minute or until fragrant.
  4. Next, add the peppers, broccoli, carrots, and mushrooms. Cook for 5-7 more minutes or until tender. Then, add the seasonings, soy sauce, and rice vinegar. Simmer together for a few minutes.
  5. Set heat to medium-low, add the tempeh back to the pan, and then pour in the Just Egg. Let it cook for 3-4 minutes. It will look runny because of the sauce, but it will be cooked thoroughly.
  6. Remove from heat, serve the rice with about a 1/4 cup of broth, top with the stir-fry/egg mix, 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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Spinach in Coconut Milk
September 11, 2024

Spinach in Coconut Milk

Spinach in Coconut Milk is a Guam-style dish of spinach stewed in coconut milk with turmeric, ginger, onion, and jalapeño. We topped this dish with pan-fried tofu, but you can add mushrooms, tempeh, or a seitan chicken for that extra oomph. Spice levels are completely …

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