Tag: Vegetarian

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 Directions Nutrition Information Nutrition Disclaimer More …

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 Time: 30 minutes

Creamy Gnocchi Soup

  • 1 package of pre-made gnocchi
  • 1/2 yellow onion, diced
  • 1/3 cup carrot, finely diced
  • 1/2 cup peas
  • 2-3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 2 cups plain, unsweetened oat milk (or other non-dairy substitute)
  • 1 Tbs cornstarch
  • Salt to taste
  • 1/2 tsp black pepper, or to taste
  • 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1-2 Tbs non-dairy butter

Directions

  1. Prepare your vegetables and measure out your flour, cornstarch, non-dairy milk, and vegetable broth.
  2. In a large pot, add the non-dairy butter on medium-high heat.
  3. Whisk the cornstarch into the milk and set aside.
  4. Once melted, begin sautéing your onion and stir for 3 minutes.
  5. Then, add the carrots, peas, and garlic. Stir for another 2-3 minutes.
  6. Next, combine the flour with the vegetables until fully covered, about 1 minute.
  7. Then, stir in the cornstarch/milk mix and the vegetable broth.
  8. Continue stirring and add the seasonings.
  9. Reduce heat to medium-low and simmer for about 10 minutes, stirring continuously while the soup thickens.
  10. Next, add the gnocchi, reduce heat to low, cover the pot with a lid, and allow it to simmer for 10-15 minutes or until the gnocchi is soft and the soup is the desired taste and texture.
  11. Remove from heat once done.
  12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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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 …

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

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup non-dairy butter, softened
  • 1 tsp vanilla
  • 1/4 cup orange juice
  • 1/4 cup non-dairy milk
  • 1 cup old-fashioned oats
  • 1 cup leftover cranberry sauce (homemade, not canned)

Crumb tobbing

  • 1 Tbs non-dairy butter, melted
  • 1 Tbs old fashioned oats
  • 1 Tbs brown sugar

Directions

  1. Preheat the oven to 400ºF
  2. In a medium bowl, whisk together the butter and sugar. Then pour in the orange juice, vanilla extract, and non-dairy milk.
  3. In a large bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
  4. In a small bowl, combine the crumb topping ingredients and set aside.
  5. Carefully fold the wet ingredients into the dry until fully combined but not overmixed.
  6. Then, fold in the cranberries and oats.
  7. Evenly distribute the batter into a 12-muffin tin either lightly greased or lined with silicon molds or papers.
  8. Top with crumb topping.
  9. Place muffins in the oven and bake for 12-14 minutes.
  10. Allow them to cool before enjoying!

Store at room temperatore for 3-4 days or inthe refrigerator for up to 5 days.

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, 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 …

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

  • 5-6 red potatoes, chopped
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 2 large carrots, finely chopped
  • 2-3 celery stalks, diced
  • 1 large zucchini, diced
  • 1 can diced tomatoes, drained
  • 6 cups vegetable broth
  • 2-3 bay leaves
  • 1 Tbs Turkish Spice Blend (see recipe below)

*Turkish Spice Blend

  • 6 Tbs paprika
  • 3 Tbs dried mint
  • 2 Tbs cinnamon
  • 2 Tbs garlic powder
  • 1 Tbs coarsely ground cumin seed
  • 1 Tbs kosher salt
  • 2 tsp black pepper
  • 1 tsp ground cloves

*Try mixing your own spice blend, or if you live near an international grocery market see what different spices they may carry.

Directions

  1. Begin by preparing your vegetables and mixing your spice blend.
  2. In a large pot, set heat to medium-high, and add the olive oil.
  3. Once hot, begin sautéeing the onions and garlic. Cook together for 3 minutes.
  4. Then, add the carrots, zucchini, and celery and stir for 5 minutes.
  5. Next, add the potatoes, tomatoes, seasoning, and bay leaves. Stir together for 2 minutes.
  6. Add the vegetable broth. Bring the soup to a low boil, then cover with a lid and simmer for 25-30 minutes or until the potatoes are softened.
  7. Serve with toasted bread if desired and enjoy!
  8. Store leftovers in the refrigerator for up to 3 days.

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
Roasted Beets & Carrots
November 14, 2022

Roasted Beets & Carrots

Roasted Beets & Carrots can make for a delicious side dish or a part of a whole plant-based meal when served over a fluffy rice pilaf and bed of fresh greens. Beets are high in nutrients while low in calories, containing a notable source of …

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