Tag: Vegetarian

Veggie Beans & Toast
May 4, 2022

Veggie Beans & Toast

Veggie Beans & Toast makes for an easy & nutritious weekend breakfast if you’re low on ingredients but want to make something filling to start your day. This recipe is delicious & easy to make even without the added veggies. Ingredients Serves: 2-3 Veggie Beans …

All Recipes, Breakfast, Vegan
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by egccstaff
Leeks & Wild Rice Pilaf
April 27, 2022

Leeks & Wild Rice Pilaf

Leeks & Wild Rice Pilaf with fresh garden vegetables & chickpeas. This Lebanese-inspired dish is nutritious, filling, and bright. Mix and match with seasonal vegetables or try serving with lentils instead of beans. Ingredients Serves: 4 Time: 55 minutes Leeks & Wild Rice Pilaf 1-2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Masala Ramen
April 25, 2022

Masala Ramen

Masala Ramen is a rich and easy meal to make that is perfect for a dinner for two. Mix and match your vegetables and protein to customize this dish to your liking!

Ingredients

Serves: 2 Time: 45 minutes

Masala Ramen

  • 1 (14 oz) can lite coconut milk* or vegetable broth
  • 2 cups vegetable stock or water
  • 2 packs instant ramen (flavor packets discarded)
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1/2 package tempeh, sliced (optional)
  • 1/2 cup mushrooms, sliced
  • 1 small carrot, thinly sliced
  • 2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • Black pepper to taste
  • 1 Tbs sesame oil
  • Coconut chutney, chopped cilantro, chopped scallions (optional topping)

Directions

  1. In a large pot, combine your coconut milk, turmeric, vegetable stock and/or water. Bring the mixture to a boil. Once boiling, add in the ramen noodles and reduce heat to medium low. Cook until softened.
  2. Meanwhile, prepare your vegetables.
  3. In a large skillet, heat the sesame oil on high heat.
  4. Once hot, begin sautéing the onion for 5 minutes.
  5. Add in the bell pepper, tempeh (or other protein being used), carrot, and mushrooms. Stir together for another 5 minutes.
  6. Then, add in the seasonings. Cook together for about 5-7 minutes or until vegetables are tender and cooked.
  7. Divide the ramen and broth into two bowls and top with vegetables.
  8. Top with optional toppings, serve and enjoy!

*Lite coconut milk is a low-fat alternative. You may also substitute for vegetable or meat stock, or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Vegan
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by egccstaff
Rajma Masala (Kidney Bean Curry)
April 22, 2022

Rajma Masala (Kidney Bean Curry)

Rajma Masala, or Kidney Bean Curry, is a simple & easy dish to make but is rich in flavor, protein, and nutrients. Try using other vegetables in this dish such as carrots, cauliflower, or peas. You may also substitute for chickpeas if desired. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Mashed Rutabaga & Tamarind Lentils
April 20, 2022

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga & Tamarind Lentils make for a tangy and rich pairing which you can serve as side dishes to the main entree or enjoy together as a whole meal. Rutabaga tastes like a slightly sweeter turnip and pairs well with the tangy, savory, and …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Wild Rice Protein Bowl
April 18, 2022

Wild Rice Protein Bowl

Wild Rice Protein Bowl makes for a delicious dish that is easy to customize to your liking. Enjoy this meal for dinner or prep it for lunch for the week. While we made this recipe vegan-friendly, you can substitute for a meat protein if desired. Try adding carrots, broccoli, cauliflower, or sweet potatoes to this dish.

Ingredients

Serves: 4 Time: 45-50 minutes

Wild Rice Protein Bowl

  • 1 cup wild rice
  • 2 cups water or vegetable broth
  • 1/2 large yellow onion, diced
  • 1 bell pepper, diced
  • 1/2 cup mushrooms, halved
  • 2-3 garlic cloves, minced
  • 1/2 block tempeh, cubed
  • 2 cups green (kale, collards, or cabbage)
  • 1 Tbs olive oil
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • Salt & black pepper to taste

Directions

  1. In a rice cooker or stove top pot, begin cooking rice. If using a rice cooker, if it has a brown rice cook time, use that, otherwise set the time and check on the rice towards the end and ensure it’s cooked and fluffy. If you are using a pot, boil the water first, then add the rice, cover with a lid and reduce heat to low and simmer for about 30 minutes. The lid may need to be propped to prevent it from boiling over.
  2. Next, prepare your vegetables and protein. If you are using meat, you may prepare that separetly to your liking (be it baking, grilled, sautéed, etc)
  3. In a large skillet, heat the olive oil.
  4. Once hot, begin sautéeing the onion and garlic for about 2-3 minutes.
  5. Then add in the tempeh, bell pepper and mushroom.
  6. Cook together for about 5-7 minutes.
  7. Add in the seasonings.
  8. Continue to cook the vegetables on medium high heat until tender, then add the greens on top and cook for about 2 minutes or until lightly wilted.
  9. When the rice is done, combing with the veggies and protein. 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, Entree, Gluten Free, Vegan
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by egccstaff
Rutabaga & Spinach Curry
April 15, 2022

Rutabaga & Spinach Curry

Rutabaga & Spinach Curry is a delicious and easy dish to make that’s perfect for dinner and you can enjoy for lunch the next day. Rutabagas are rich in potassium and vitamin C, and spinach contains vitamin K, fiber, phosphorus, and thiamine. Serve over rice …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Turkish Lentil & Eggplant Stew
April 13, 2022

Turkish Lentil & Eggplant Stew

Turkish Lentil & Eggplant Stew makes for a hearty and warming dish that is packed with flavor, protein, and plant-based nutrients. You can serve this stew with a side of toasted bread or top with feta cheese or a slice of soft vegan cheese. This …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Quesadillas
April 11, 2022

Vegan Quesadillas

Vegan Quesadillas are the perfect power lunch, appetizer, or entree if you’re low on time but need a bite to eat. These are super easy to prepare and are a great dairy-free option for those who are allergic to dairy.

Ingredients

Serves: 4-6 Time: 20-30 minutes

Vegan Quesadillas

  • 1 cup vegan cheddar cheese
  • 1 can black beans, drained & rinsed
  • 1/2 yellow onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/2 small zucchini, thinly julienned
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt & black pepper to taste
  • Olive oil
  • 3-6 Flour tortillas

Directions

  1. Prepare your vegetables and drain the beans.
  2. In a skillet, on high heat pour a dab of olive oil.
  3. Once hot, begin sauteing your onion, bell pepper, and zucchini. Stir for about 5 minutes.
  4. Then, add in the black beans, chili powder, garlic powder, and a pinch of salt and black pepper.
  5. Cook for about another 5 minutes or until vegetables are softened.
  6. Remove vegetables from heat.
  7. Then, in a small skillet set heat to medium high and lightly grease with a bit of olive oil.
  8. Place a tortilla on the skillet and sprinkle some cheese on one side, then add a thin layer or the beans and vegetables. Top with a small layer of cilantro and cheese.
  9. Fold the tortilla over and cook for about 2-3 minutes or until the bottom is lightly crisp and starting to brown.
  10. Flip and cook the other side until crisp and lightly browned.
  11. Repeat the previous three steps to your heart’s content. Or until you run out of veggies.
  12. Cut the quesadillas in half, serve & enjoy.
  13. You can freeze leftovers for up to 2-3 weeks and reheat in the microwave or stove later.

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, Vegan
-
by egccstaff
Vegetable Udon Noodle Soup
April 4, 2022

Vegetable Udon Noodle Soup

Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff