Tag: Vegetarian

Easy Homemade Apple Butter
December 24, 2022

Easy Homemade Apple Butter

Easy Homemade Apple Butter takes just a few ingredients and a little bit of time. This spread is perfect on its own or pair with crackers and cheese, toast, or oatmeal. You can also use this butter in other baked goods, and it makes for …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Lentil Stuffed Spaghetti Squash
December 16, 2022

Chickpea & Lentil Stuffed Spaghetti Squash

Curried Chickpea & Lentil Stuffed Spaghetti Squash with cherry tomatoes, cabbage, kale, onions, and carrots makes for a hearty meal that is great in the fall and winter. Spaghetti Squash is a nutrient-dense food that is low in calories and is a great source of …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.

Ingredients

Serves: 2-3

Tempeh Scramble Grit Bowl

  • 1/2 cup yellow grits
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 small zucchini, thinly sliced
  • 2-3 mushrooms, sliced
  • Half extra firm tofu block, drained & crumbled
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 Tbs nutritional yeast
  • 1 Tbs soy sauce
  • 1/2 Tbs tahini
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • Olive oil

Directions

  1. To prepare the tofu, crumble half a block into a bowl
  2. Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
  3. Then, prepare your vegetable hash.
  4. In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
  5. Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
  6. Stir the grits occasionally until cooked, about 10-15 minutes.
  7. Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
  8. Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
  9. Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
  10. Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
  11. Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
  12. Transfer the tofu to the vegetables once both are cooked.
  13. Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder. Ingredients Serves: 4 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Southwest Style Bean Soup
December 6, 2022

Southwest Style Bean Soup

Southwest Style Bean Soup, a delicious and easy soup with a little kick of spice to keep you warm during the cold winter months. You could also try serving this soup over rice or adding chicken for additional protein.

Ingredients

Time: 45 minutes Serves: 5-6

Southwest Style Bean Soup

  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 2 garlic cloves, minced
  • 1/2 large yellow onion, diced
  • 1 can corn, drained & rinsed
  • 1 large yellow bell pepper, diced
  • 2 small jalapeños, diced and seeds removed
  • 1 can diced tomatoes, drained & rinsed
  • 5 cups vegetable broth
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp black pepper
  • Optional: 1/4 tsp cayenne pepper, minced cilantro (for topping)

Directions

  1. Begin by preparing your vegetables and draining the beans, corn, and tomatoes in a colander.
  2. In a large stove top pot, set heat to high and add a drizzle of olive oil.
  3. Add the onion, garlic, pepper, and jalapeños and sauté for 5-7 minutes.
  4. Then, add the beans, tomatoes, and corn.
  5. Season with cumin, chili powder, and black pepper and add the vegetable broth.
  6. Bring the soup to a low boil, then reduce heat to low, cover, and simmer for 20-30 minutes.
  7. Taste and adjust seasoning as desired.
  8. 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
Leftover Cranberry Sauce Muffins
December 2, 2022

Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea. Ingredients Yield: 12 Time: 30 minutes Leftover Cranberry Sauce Muffins Crumb tobbing …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mashed Sweet Potatoes & Lentils
November 21, 2022

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts which we paired to create a complete entrée.

Ingredients

Serves: 4 Time: 35-40 minutes

Mashed Sweet Potatoes & Lentils

  • 2 large sweet potatoes
  • 1 Tbs non-dairy or dairy butter
  • 1/4-1/2 cup non-dairy milk or cream
  • 1 cup uncooked green lentils
  • 1/2 cup mushrooms, sliced
  • 2 cups vegetable broth
  • 1 tsp paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme

Roasted Brussels Sprouts

  • 1 lb brussels sprouts, stems removed & halved
  • 1/2 yellow onion, diced
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 3 garlic cloves, peeled & roughly chopped

Directions

  1. For the brussels sprouts, prepare them along with the onion and garlic and add them to a small roasting pan.
  2. Mix with oil, salt, and pepper. Place in the oven and roast for about 30 minutes.
  3. For the potatoes, poke a few holes in them with a fork and bring water in a large pot to boil.
  4. Add the sweet potatoes and allow them to simmer in the water for about 20-30 minutes or until softened and easy to poke through.
  5. For the lentils, in a medium pot, add a splash of olive oil.
  6. Once hot, add the lentils and mushrooms and stir together for 1 minute.
  7. Then, add the vegetable broth, paprika, sage, and thyme.
  8. Cover the pot with a lid, bring to a boil, and once boiling, reduce heat to low and simmer for 25 minutes or until fully cooked.
  9. Once the sweet potatoes are soft, drain the water and mix with a mixer, immersion blender, or heavy fork with the non-dairy butter and milk, adding just enough milk to a preferred level of creaminess. You may also season the sweet potatoes with a dash of salt and pepper to your liking.
  10. After everything has been cooked, serve together 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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Turkish Spiced Potato Vegetable Soup
November 18, 2022

Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try …

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