Tag: Vegan

Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Plant-Based Breakfast Platter
August 21, 2023

Plant-Based Breakfast Platter

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 …

All Recipes, Breakfast, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Rice Bowl
August 20, 2023

Ethiopian-Style Rice Bowl

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 markets or see what vendors at your local markets may have.

Ingredients

Serves: 4-5 Time: 45 minutes

Ethiopian-Style Rice Bowl

Spiced Lentils

  • 1 1/2 cup lentils, washed
  • 8 oz. tomato sauce
  • 1 cup water
  • 1/2 vegetable bouillon cube
  • 1/2 tsp white pepper
  • 1 tsp berbere spice
  • 2 cups kale, chopped

Roasted Vegetables

  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1/2 bell pepper, chopped
  • 8-10 oz. cherry tomatoes
  • 1 zucchini or squash, chopped
  • 1 cup red cabbage, chopped
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp marjoram
  • 1 Tbs olive oil

Garlic-Ginger Rice

  • 1 cup rice
  • 2 cups water
  • 1 vegetable bouillon cube
  • 2 tsp ground garlic
  • 1 tsp ground ginger

Directions

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine the roasted vegetable ingredients and toss them evenly.
  3. Spread the veggie mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  4. Meanwhile, prepare the lentils and rice.
  5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  6. Stir in the lentils for 2 minutes, then add the water, vegetable bouillon, tomato sauce, and seasoning. Set aside the kale.
  7. 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. Add the kale at the end, until it is lightly wilted.
  8. Then, cook the rice in a rice cooker or on the stove top with the seasonings.
  9. Serve the lentils with the rice, kale and veggie mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Silken Tofu Rice Bowl
August 18, 2023

Silken Tofu Rice Bowl

Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cranberry Almond Oatmeal Cookies
August 15, 2023

Cranberry Almond Oatmeal Cookies

Cranberry Almond Oatmeal Cookies with a hint of orange and spice is a delightful mix-up from the traditional oatmeal raisin. These chewy cookies are delicious and easy to prepare! For a gluten-free option, substitute the flour and oats for gluten-free versions. Ingredients Yield: 1 dozen …

Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Rainbow Quinoa Bowl
August 11, 2023

Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein of your choice to it or switching out the greens for lettuce, cabbage, or sprouts.

Ingredients

Serves: 4 Time: 45 minutes

Rainbow Quinoa Bowl

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2-3 beets, peeled & chopped
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped
  • 3-4 radishes, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp fennel seed
  • 2 cups kale, chopped
  • 1 small cucumber, thinly sliced
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables, setting the kale and cucumber aside. Meanwhile, preheat the oven to 400º F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables out on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the quinoa. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 20 minutes or until the quinoa is light and fluffy. Add more water if the quinoa is too sticky.
  7. After everything is cooked, prepare a bowl of quinoa with kale, cucumber, and roasted veggies. Top with desired toppings, 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
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by egccstaff
Lentil Meatball Spaghetti
August 10, 2023

Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Beet Hummus
August 7, 2023

Roasted Beet Hummus

Roasted Beet Hummus with cannellini beans makes for a delicious, chickpea-free alternative. This colorful and creamy dip pairs well with vegetable crudité, crackers, or toast Beets are rich in nutrients and vitamins while low in calories and fat. Ingredients Roasted Beet Hummus Nutrition Information Nutrition …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Grits
August 4, 2023

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit.

Ingredients

Serves: 4-5 Time: 45 minutes

Lion’s Mane & Grits

  • 8-10 oz. lion’s mane mushrooms
  • 1 can red kidney beans, drained & rinsed
  • 4-5 oz. cherry tomatoes
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 2-3 cups collard greens, stems removed, rinsed & chopped
  • Chili powder
  • Paprika
  • Ground mustard
  • Old bay seasoning
  • Salt & pepper
  • 1/2 lemon, juiced
  • Olive oil or non-dairy butter
  • 1 cup grits
  • 3 cups water (or 2 cups water + 1 cup coconut milk or heavy cream)

Directions

  1. Begin by preparing your vegetables and mushrooms. Set the greens aside.
  2. In a medium pot, add water (or water and coconut milk combo) and bring to a boil.
  3. Once boiling, add the grits and season with a generous dash of old bay and a dash of salt and pepper. Stir together.
  4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes.
  5. Meanwhile, heat 1/2 Tbs vegan butter in a large skillet over high heat.
  6. Once hot, add in the mushrooms.
  7. Cook for 5-7 minutes with the thyme, sage, smoked paprika, black pepper, and chili powder. Finish off with a splash of apple cider vinegar.
  8. Remove the mushrooms from a skillet and set aside on a plate with a paper towel.
  9. Deglaze the pan with more vinegar before adding the onion and bell pepper to the skillet.
  10. Cook for another 5-7 minutes, then add the collards, tomatoes, and red beans.
  11. Reduce heat to medium-low and season the vegetables and beans with mustard, paprika, chili powder, old bay, salt, and pepper.
  12. Once the vegetables are tender and the greens wilted, return the mushrooms to the pan and stir for 1-2 minutes before removing them from heat.
  13. Serve the vegetables over the grits.
  14. If desired, serve with chopped scallions and a splash of hot sauce or top nutritional yeast, 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, Plant-Based, Vegan
-
by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables. Ingredients Serves: 3-4 Time: 45 minutes …

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