Refried Pinto Beans are a delicious and easy side dish that pairs well with fajitas or pulled pork. Perfect for summertime cookouts! Ingredients Refried Pinto Beans Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …
Creamy Sweet Potato Ramen with kale, peppers, mushrooms, and a protein of your choosing! This rich and creamy dish is easy to make and has no dairy. We used sautéed tofu for our protein, but you could try tempeh or a soft boiled egg. Ingredients …
Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients.
Ingredients
Roasted Beet Protein Bowl
5-6 small golden beets, peeled and chopped
8-10 oz. cherry tomatoes
1 large carrots, chopped
1/2 large yellow onion, chopped
2 Tbs Olive oil
1 Tbs balsamic vinegar
1 tsp Paprika
1/2 Dried thyme
1/2 Dried sage
1 tsp Black Pepper
Salt to taste
Rice Pilaf
3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
1 cup rice
1 can chickpeas, drained & rinsed
1/2 cup mushrooms, sliced (optional)
Salad
2 cups kale, stems removed & chopped
1/2 cup red cabbage, thinly sliced
1 small sweet salad turnip, thinly sliced
1 small cucumber, thinly sliced
1/4 cup broccoli florets, finely chopped
Mustard Dressing
1 Tbs dijon mustard
2 Tbs olive oil
1/2 Tbs white vinegar
Dash of salt and pepper
Directions
Preheat the oven to 400ºF and prepare your vegetables.
Lightly toss the vegetable in olive oil and balsamic vinegar, and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
In another large bowl, combine the salad ingredients and make the mustard dressing a small bowl.
Serve the roasted vegetables with the rice pilaf and salad, top with dressing and enjoy!
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Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other …
Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein. Ingredients Serves: 2-3 Time: 30 minutes to 2 …
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!
Ethiopian-Style Seitan Chick’n served over rice and topped with cilantro is a quick and easy plant-based take on doro wot. Ingredients Ethiopian-Style Seitan Chick’n Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …
Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor! Ingredients Serves: 4-6 Time: 45-60 minutes Golden Bowl Peanut Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …
Cashew Parmesan is easy to make and solidifies well enough to grate on pasta and salads. This plant-based recipe is absolutely delicious!
Ingredients
Cashew Parmesan
3 Tbs coconut oil, melted
1 tsp agar agar powder
1 1/4 cup cashew pieces, unroasted
1/4 cup hemp seeds
3 Tbs nutritional yeast
1 tsp apple cider vinegar
1 Tbs white miso paste
3/4 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
Directions
In a small sauce pan, whisk together the coconut oil and agar powder on low heat. Whisk constantly for 5 minutes and then remove from heat and set aside.
In a food processor, pulse the cashews and hemp seeds together until finely ground.
Then, mix in the coconut oil mixture and the remaining ingredients. Pulse together until combined into a dough-like form.
Remove the cashew mix from the processor and into a round or rectangular pyrex or glass bowl. Evenly cover the cashew mix with cling wrap and cover the container with a lid if you have one, otherwise completely cover with cling wrap.
Place the parmesan in the refrigerator and rest for 4 hours.
Cut and grate the parmesan when you’re ready to use it! Store in the refrigerator.
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!
Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal! Ingredients Serves: 4-6 Time: 45 minutes Sweet & Sour Seitan Chick’n Sweet & Sour Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …