Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if …
Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic …
Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing!
Ingredients
Clementine & Kale Salad
4 cups kale, chopped
1-2 clementines, peeled and segmented
1 Tbs roasted sunflower seeds
1 Tbs dried cranberries
Green Goddess Dressing
1 garlic clove, peeled
1 medium avocado
1/3 cup water
3/4 cup fresh basil leaves, de-stemmed
1/4 cup parsley, chopped
7-8 chives, chopped
1/2 cup chopped scallions
1 medium lemon, juiced
2 Tbs apple cider vinegar
1 tsp salt
Directions
Rinse, dry and chop your kale. Be sure to remove the thick stems in the middle of the leaves.
Add the kale to a large bowl.
Peel and segment your clementines and add to the kale.
Top with roasted sunflower seeds and dried cranberries.
Prepare your preferred dressing and top over the salad.
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This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: …
This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce.
Ingredients
Quinoa & Capers Bowl
1 cup uncooked quinoa
1/2 yellow onion, diced
1 large carrot, diced
1/2 cup red cabbage, chopped
1 small squash, diced
2 garlic cloves, minced
1/4 cup mushrooms, sliced
1/2 cup cauliflower, chopped
1 bay leaf
1 tsp paprika
1/2 tsp ground thyme & sage
1/2 tsp oregano
2 cups vegetable broth
Pepper to taste
1/4 cup capers, drained (for topping)
Optional topping: Tahini dressing, lemon juice, green onions
Meanwhile, in a saucepan, heat your two cups of vegetable broth and bring to a boil.
Once the broth is boiling, add the quinoa and mushroom. Then, stir in the broth.
Add the seasonings and bay leaf and reduce heat to low.
Cover the skillet or pot and allow the quinoa to simmer until cooked, about 25-30 minutes. Stir occasionally to prevent the quinoa from sticking to the bottom.
If serving hot, top with capers and enjoy. If serving cold, allow the mix to cool at room temperature and then chill in the fridge for at least two hours. Top with capers when serving.
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Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh …
BBQ Tempeh Rice Bowl with nutritious vegetables and delicious flavors. This recipe makes for a rich and filling dinner or lunch which can be enjoyed hot or cold the next day. If you have soy allergies or avoidance you can substitute the tempeh for chickpeas or red kidney beans.
Ingredients
BBQ Tempeh Rice Bowl
BBQ Tempeh and Vegetables
1 package tempeh
1/2 yellow onion, diced
1 small bell pepper, diced
1 medium zucchini, diced
2 garlic cloves, minced
1/2 cup broccoli florets, chopped
1/4 cup mushrooms, sliced
1/2 cup BBQ Sauce
1 tsp paprika
1/2 tsp chili powder
1 tsp black pepper
1/2 tsp garlic powder
Rice
1 cup uncooked rice
2 cups vegetable broth
1 tsp ground thyme
1/2 tsp ground sage
1 tsp paprika
Olive oil
Dressing
1/2 cup vegan mayo
2 tsp apple cider vinegar
1 scallion or fresh chives, chopped
1/2 tsp garlic powder
1 tsp black pepper
1 tsp dried or fresh dill
Salt to taste
Optional toppings: lime juice, cilantro
Directions
Preheat the oven to 400ºF
Prepare your tempeh, onion, bell pepper, zucchini, and garlic.
Once diced and chopped, place the tempeh and vegetables in a bowl and mix together with BBQ sauce and seasonings. Allow it to sit for 5 minutes.
In a medium pot, add a splash of olive oil to the pot on medium-high heat.
Once hot, add one cup of rice and stir in for 2 minutes.
Add the two cups of vegetable broth and added seasonings. Cover with a lid.
Bring the rice to a boil and reduce heat to low. Simmer for 20-30 minutes or until rice is fluffy and soft.
Transfer your marinaded veggie mix to a roasting pan and place in the oven to bake for 25-35 minutes.
About 20 minutes in, remove the pan from the oven and mix in the broccoli and mushrooms, stirring in well.
Return to the oven and continue to bake until everything is lightly crisped and tender.
Meanwhile, prepare your dressing ingredients in a small mixing bowl.
Once the vegetables and rice are done, serve together and top with the dressing and optional toppings.
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!
Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich. Ingredients Roasted Cauliflower Hummus 5 …