Roasted Eggplant & Mushroom Skillet with tomatoes, squash, and onion served over pasta. This ratatouille-inspired dish is rich in flavor and nutrients. Ingredients Serves: 3-4 Time: 45-60 minutes + 20-60 minutes prep Roasted Eggplant & Mushroom Skillet Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …
Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as …
Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast.
Ingredients
Serves: 3-4 Time: 45 minutes
Roasted Tomato & White Bean Stew
8-10 oz. cherry tomatoes
1 Tbs olive oil
2 tsp dried thyme
1/2 tsp black pepper
1 tsp dried paprika
1/2 yellow onion, diced
1 small bell pepper, diced
1/2 cup carrot, diced
3 garlic cloves, minced
1 can cannellini beans, drained & rinsed
1 1/2 cup vegetable broth
1/2 tsp black pepper
1 tsp oregano
2 cups kale, chopped
Directions
Preheat the oven to 400º F and toss the tomatoes in a bowl with olive oil, a dash of salt and pepper, paprika, and thyme.
Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
Meanwhile in a medium-large stovetop pot, set heat to medium-high.
Once hot, begin cooking the onions. Sauté on medium heat for 2-3 minutes, then reduce heat to medium-low and cook for 11-15 minutes to carmelize.
Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers if desired.
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Lentils & Roasted Roots Grain Bowl makes for an easy to prepare dish that you can enjoy hot or chill and serve cool. Try mixing and matching with additional grains or proteins such as tempeh or chicken and rice. You can also try adding in …
Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, …
Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas.
We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you live near any international food markets.
First, prepare the eggplant in advance, slicing and spreading out on a tray. Generously sprinkle salt over the eggplant and allow it to rest for 30 minutes.
Rinse and drain the eggplant in a colander.
Preheat the oven to 400ºF
Then, prepare your remaining vegetables and toss them in a mixing bowl with the eggplant, olive oil, and seasonings.
Spread the eggplant mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
Meanwhile, prepare the lentils.
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 vegetable broth 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.
Serve the cooked lentils with the eggplant mix, and enjoy!
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!
Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear …
Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for …
Plant-Based Breakfast Platter of oven-roasted potatoes, sautéed vegetables, and tofu scramble served with toast makes for one hearty way to start the day. Try subbing out the vegetables for additional seasonal greens or roots. For a vegetarian option, try serving with a fried egg or substitute the tofu for scrambled eggs.
Ingredients
Serves: 2-3 Time: 35 minutes
Plant-Based Breakfast Platter
Roasted Potatoes
6-7 small red potatoes
2 Tbs olive oil
Dash of salt and pepper
Sautéed Vegetables
1/2 yellow onion, diced
1/2 bell pepper, diced
1 small yellow squash or zucchini, diced
Salt & black pepper to taste
1 tsp garlic powder
1/2 tsp dried thyme
1 tsp paprika
Olive oil for cooking
Tofu Scramble
1/2 extra firm tofu block, drained & crumbled
2 Tbs soy sauce
1/2 Tbs olive oil
3 Tbs nutritional yeast
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
Side & Toppings
Toast
Avocado slices
Nutritional yeast or vegan cheese
Chopped scallions
Hot sauce
Directions
Preheat the oven to 400ºF and prepare your potatoes.
Cut the potatoes into 1/4 inch thick slices, toss in a bowl with a dash of olive oil, salt, and pepper.
Spread the potatoes out onto a tray and roast for about 20 minutes.
Meanwhile, prepare your veggie sautée by chopping the onions, bell pepper, and squash.
Drain and crumble the tofu into a bowl and mix with the remaining tofu ingredients.
Begin heating skillets to cook your vegetables and tofu separately.
Once the skillets or pans are hot, add enough oil to lightly coat the pan and cook the vegetables.
Spread the tofu evenly out onto the other pan and allow it to sit for 3-4 minutes on medium heat before flipping. Repeat this process until the tofu is lightly browned and firm. Remove from heat once done.
Sautée the vegetables on medium heat until the onions are translucent and the veggies are tender. Season lightly with a dash of salt and pepper, garlic powder, paprika, and thyme. Use a dash of apple cider vinegar to deglaze the pan.
Flip the potatoes about half-way through roasting. If desired, you may top the potatoes with a non-dairy cheese towards the last few minutes of cooking. Cook until they are lightly crisp and evenly roasted.
Serve the potatoes, tofu, and veggies together, along with a side of toast. Top with optional toppings if desired and enjoy!
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 Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition. We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food …