Tag: Vegetarian

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 …

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: 4 Time: 45 minutes

Rajma Masala (Kidney Bean Curry)

  • 15.5 oz can red kidney beans, drained & rinsed
  • 1 (14 oz) can lite coconut milk*
  • 1 can diced tomatoes, drained
  • 1/2 large yellow onion, peeled & diced
  • 2 garlic cloves, minced
  • 1/2 inch ginger, peeled & minced
  • 1-2 cups chopped red cabbage (or substitute for 2 cups spinach)
  • 1/2 cup broccoli florets, chopped
  • 2 bay leaves
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • Salt & black pepper to taste
  • 1 lime juiced
  • 1 Tbs olive oil
  • Red chli, deseeded and chopped (optional)
  • Rice for serving
  • Optional toppings: Chopped cilantro, chopped peanuts or cashews

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet heat the olive oil.
  3. Begin sautéeing the onion on medium-low heat for about 7 minutes until soft, not browned.
  4. Then add the ginger, garlic, garam masala, cumin, bay leaves, and a pinch of salt and pepper.
  5. Stir together for about another minute, increasing heat to high.
  6. Add in the tomatoes and coconut milk and cook for 10 minutes. Reduce heat to a slow simmer when done.
  7. Then, add in the cabbage and kidney beans and cook for about 3 minutes.
  8. Next, add in the lime juice, taste and adjust seasoning as desired.
  9. Serve over rice & enjoy!

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), 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, 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. …

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 if desired.

Ingredients

Serves: 4 Time: 45 minutes

Rutabaga & Spinach Curry

  • 1 large rutabaga, peeled and cubed
  • 1 bag frozen spinach
  • 1/2 yellw onion, diced
  • 2 medium carrots, diced
  • 2-3 garlic cloves, peeled & minced
  • 1 (14 oz) can lite coconut milk*
  • 1 tsp garam masala (or curry powder)
  • 1/2 tsp amchur dried mango powder (optional)
  • 2 tsp turmeric powder
  • Salt & black pepper to taste
  • 1 Tbs olive oil
  • Cooked rice (for serving)
  • Optional topping: minced cilantro

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), 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)

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, heat the olive oil on high heat.
  3. Next, sauté the rutabaga and cook for about 7-10 minutes or until lightly browned.
  4. Then, add the onion, carrot, and garlic. Cook together for another 5 minutes.
  5. Add in the seasonings, frozen spinach, and coconut milk (or alternative). Bring the mixture to a low boil, then reduce heat to low, cover and simmer for about 20 minutes or until vegetables are fully cook and softened.
  6. Serve over rice and top with optional toppings 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
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 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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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 vegetarian, you can top this dish with a soft-boiled egg for added flavor and protein. For meat-eaters, you can also add cooked shrimp, beef, or chicken to this dish.

Ingredients

Vegetable Udon Noodle Soup

Vegetable sauté

  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 small yellow squash, sliced
  • 1/4 cup green peas
  • 2 garlic cloves, minced
  • 1 Tbs rice vinegar
  • 1/2 inch ginger, peeled & minced
  • 1 Tbs sesame oil
  • 1 Tbs black bean & garlic sauce (or substitute soy sauce)
  • Optional toppings: sesame seeds, chopped scallions, sriracha, minced cilantro, lime juice

Noodles & Broth

  • 4 oz. udon noodles (prepared according to packaging)
  • 4 cups vegetable broth
  • 1/2 Tbs soy sauce
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • Optional: 1 tsp chinese five spice & 1/4 tsp thai chili flakes

Directions

  1. Look at the packaging for your udon, if the noodles are dry, cook according to the package, drain & set aside. If you acquired pre-cooked udon noodles, you can save those for the last three minutes or cooking.
  2. In a medium stove top pot, prepare your vegetable broth and add in the seasonings from those ingredients. Set heat to medium-high and bring to a low boil.
  3. Meanwhile, prepare your vegetables for the sauté. Once prepared, add to a skillet and cook on high heat in sesame oil.
  4. The vegetables should only take 7-12 minutes to become tender. Season with the black bean and garlic sauce or soy sauce, rice vinegar, and seasonings.
  5. Once your broth has reached a boil, add in your pre-cooked udon to the stock and simmer for 3-5 minutes.
  6. Remove from heat and divde the udon and broth evenly between two bowls.
  7. Evenly divide the cooked vegetables between the bowls.
  8. Top with optional toppings, serve & 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
-
by egccstaff
Chana Dal
April 1, 2022

Chana Dal

Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff