Tag: Vegetarian

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
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 …

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 tomato sauce, but any store-bought pasta sauce can be used in this dish.

Ingredients

Serves: 5-6 Time: 45 minutes

Lentil Meatball Spaghetti

  • 1 cup red lentils, cooked
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tbs olive oil
  • 2 cups mushrooms, sliced
  • 1 cup kale
  • 2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 4-6 oz. spaghetti
  • 16 oz. tomato sauce
  • 1 tsp oregano
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp red pepper flakes

Directions

  1. Cook your lentils.
  2. While the lentils cool, sauté the onions, garlic, and mushrooms until tender. Allow them to cool.
  3. In a food processor or blender, pulse together the lentils, vegetables, kale, dried basil, 1 tsp salt, and 1/2 tsp black pepper.
  4. Once mixed, transfer the mixture to a bowl and fold in the breadcrumbs. Combine the mixture until just sticky enough to form a ball.
  5. Place the meatball mix in the fridge and allow it to cool for 10-15 minutes.
  6. Meanwhile, preheat the oven to 420ºF and prepare a baking sheet with a silicone liner or non-stick foil.
  7. Combine the tomato sauce, garlic powder, black pepper, salt, and red pepper flakes in a medium saucepan. Simmer on low to make your pasta sauce.
  8. Separately boil water to cook your pasta.
  9. Once the oven is hot, form the meatballs into 1-2 inch balls. Place on the tray and bake in the oven for 10 minutes.
  10. After 10 minutes, flip the balls and cook for another 5 minutes.
  11. Once done and your pasta is cooked, plate the pasta with the sauce and meatballs, top with vegan or non-vegan parmesan, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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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. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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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

Chickpea & Couscous Mediterranean Bowl

  • 1 can chickpeas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1/2 bell pepper, diced
  • 1 small squash, diced
  • Salt & pepper to taste
  • 1 tsp marjoram
  • 1 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 small cucumbers, diced
  • 1 cup couscous
  • 1 1/2 vegetable broth
  • Optional toppings: chopped parsley, tahini sauce

Directions

  1. Prepare the onion, pepper, and squash. Chop up the cucumber and set aside in a small bowl.
  2. Lay the beets and tomatoes out onto a baking tray.
  3. In a large skillet, set heat to medium.
  4. Once hot, add the olive oil and sauté the onions for about 5 minutes.
  5. Then, add the squash and pepper and continue to stir for another 5-7 minutes.
  6. Add the chickpeas and seasonings, stir for another 2-3 minutes before adding the red wine vinegar.
  7. Cook the vegetables until lightly tender and then remove from heat.
  8. In a separate medium pot, add the vegetable broth and bring to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. Serve the chickpeas and vegetables with the couscous and cucumber, top with tahini and parsley 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, Plant-Based, Vegan
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by egccstaff
Banana & Oat Protein Bars
July 26, 2023

Banana & Oat Protein Bars

Banana & Oat Protein Bars for mid-day or post-workout fuel, or to get you going in the morning. This recipe is simple, low-sugar, and easy to make! For a gluten-free option, substitute for gluten-free oats. We made these using our Homemade Plant-Based Protein Powder, but …

All Recipes, Baking, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, 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
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by egccstaff
Shiitake & Roasted Tofu Stir Fry
July 14, 2023

Shiitake & Roasted Tofu Stir Fry

Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have …

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