Tag: vegan recipes

Vegetable Udon Noodle Soup
April 4, 2022

Vegetable Udon Noodle Soup

Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Chana Dal
April 1, 2022

Chana Dal

Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Beyond Meatloaf
March 28, 2022

Beyond Meatloaf

A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve alongside some brussels sprouts or roasted vegetables.

Ingredients

Serves: 6-8 Time: 1 hour 45-50 minutes

Beyond Meatloaf

  • 1 Tbs olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 medium bell pepper, finely chopped
  • 2 -3 cloves garlic, minced
  • 16 oz. package Beyond Meat’s Beyond Beef
  • 8 oz. tomato sauce
  • 2 Tbs soy sauce
  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 1 1/2 tsp chili powder
  • 2 tsp Italian seasoning
  • 2/3 cup old fashioned or quick oats
  • 1 cup fine breadcrumbs

Glaze Topping Ingredients

  • 4 oz. tomato sauce
  • 1 Tbs soy sauce
  • 1 Tbs brown sugar
  • 1/2 tsp paprika & chili powder
  • 1 tsp cumin
  • 1 tsp italian seasoning
  • Salt and black pepper to taste

Directions

  1. Begin by preheating the oven to 375º F.
  2. In a medium skillet, set heat to high and add the olive oil.
  3. Begin sautéeing the onion until translucent. Then add the bell pepper and garlic and sauté together for about 4 minutes or until golden and tender.
  4. Then, in a large mixing bowl, combine the sautéed vegetables with the beyond beef, bread crumbs, oats, tomato sauce, and seasonings (everything excluding the glaze topping ingredients).
  5. Mix together thoroughly with a large spoon or clean hands until well combined.
  6. Next, transfer the meatloaf mix to a lighlty oiled metal or ceramic 9 x 5 x 3 inch loaf pan. Alternatively, you may line the loaf pan with parchment or foil to fit the bottom and sides, being sure to include winds on the side of the pan to easily remove the loaf from the pan after its cooked.
  7. Cover the loaf in the pan with foil and bake for 45 minutes.
  8. Meanwhile, prepare the glaze ingredients. Taste and adjust seasoning as desired.
  9. After the first 45 minutes or baking, remove the loaf from the oven and evenly spread the glaze on top.
  10. Return to the oven and bake for 20-30 minutes more, uncovered, until the loaf looks firm and the edges have browned.
  11. Whent he meatloaf is done cooking, remove from the oven and allow the loaf to rest for 15 minutes.
  12. Carefully cut 8-10 slices with a sharp knife or remove the loaf from the pan if you used a pan lining and then cut.
  13. Serve along some vegetable side dishes and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Vegan
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by egccstaff
Southwest Quinoa Salad
March 25, 2022

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we …

All Recipes, Appetizer, Dip, Entree, Gluten Free, Vegan
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by egccstaff
Roasted Roots & Protein Bowl
March 21, 2022

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Roasted Spiced Chickpeas & Greens
March 16, 2022

Roasted Spiced Chickpeas & Greens

Roasted Spiced Chickpeas & Greens is an easy dish to prepare for dinner or cook ahead of time to prep lunch for the week. This recipe makes for a delicious green bowl that you can serve with your preferred dressing. You can also dress this dish up to a grain bowl by serving with cooked rice, lentils, or quinoa.

Ingredients

Serves: 3 Time: 45 minutes

Roasted Spiced Chickpeas & Greens

  • 1 can chickpeas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1 small zucchini & yellow squash, sliced
  • 2 medium carrots, diced
  • 1-2 garlic cloves, peeled
  • 2 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 2 Tbs curry powder (or 1 Tbs curry paste)
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 2 cups red cabbage, rinsed and chopped
  • 2 cups kale, rinsed, stems removed & chopped
  • 1-2 Tbs tahini dressing, optional topping

Directions

  1. Preheat the oven to 400ºF
  2. Meanwhile, prepare your vegetables. Add the onion, garlic, carrot, squash, zucchini, chickpeas, and 1 cup of the red cabbage to a roasting pan.
  3. Mix in the olive oil, seasonings, and apple cider vinegar with the vegetables, evenly coating well.
  4. Place the roasting pan in the oven and roast the vegetables for 25-35 minutes or until they’re throughouly cooked and slightly roasted. Check on the vegetables halfway through cooking and stir them around.
  5. Once the vegetables are cooked, serve with fresh kale and non-roasted cabbage and dress with tahini or taziki dressing if desired.
  6. 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, Vegan
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by egccstaff
Sesame Noodles
March 14, 2022

Sesame Noodles

Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
One-Pot Vegan Pasta Primavera
March 9, 2022

One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! …

All Recipes, Entree, Vegan
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by egccstaff
Curried Cabbage & Coconut Lentils
March 3, 2022

Curried Cabbage & Coconut Lentils

Curried Cabbage & Coconut Lentils with carrots, onions, mushrooms, & tomatoes. This dish is rich in flavor and super easy to make! Fluffy, yet creamy, lentils paired with sautéed cabbage with chickpeas and vegetables makes for a delectable lean protein dish. You may choose to top this dish with a squeeze of fresh lime juice and minced cilantro.

Ingredients

Serves: 4 Time: 45 minutes

Curried Cabbage & Coconut Lentils

  • 2 cups red cabbage, chopped
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup white mushrooms, sliced
  • 15.5 oz can chickpeas, drained & rinsed
  • 14.5 oz can diced tomatoes
  • 1 Tbs olive oil
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1/2 tsp cumin
  • Salt to taste
  • 2 tsp black pepper
  • 1 cup vegetable broth & 1 cup light coconut milk*
  • 1 cup red lentils
  • Optional toppings: lime juice, chopped cilantro, chopped cashews

*Light 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

  1. Begin by preparing your vegetables, lentils, and chickpeas and set aside.
  2. In a medium stovetop pot, bring the vegetable broth and coconut milk to a boil.
  3. Once boiling, add in the lentils. Reduce heat to low, cover with a lid and simmer for 20-25 minutes or until cooked & fluffy.
  4. When your lentils are cooked, remove from heat.
  5. Meanwhile, in a large skillet, heat the olive oil on high.
  6. Once hot, begin sautéeing the onions, carrot, and mushrooms. Cook for 5 mintues.
  7. Add in the curry paste, curry powder, cumin, and black pepper and a dash of salt. Stir together well.
  8. Then, add in the diced tomatoes, chickpeas, and cabbage.
  9. Cook together on medium-high heat for 7-12 minutes or until vegetables are tender and cabbage is wilted.
  10. Taste and adjust seasoning as desired.
  11. Once the cabbage mixture is tender and fully cooked and your lentils are done, serve together with optional toppings 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, Entree, Gluten Free, Vegan
-
by egccstaff
Southern Tempeh & Grits
February 23, 2022

Southern Tempeh & Grits

Southern Tempeh & Grits is a hearty vegan entree that is reminiscent of the classic shrimp & grits. This dish is rich in flavor and protein. You may substitute the greens and vegetables for whatever vegetables are in season for an even brighter dish. For …

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