Tag: Vegetarian

Tahini & Tofu Ramen
December 13, 2023

Tahini & Tofu Ramen

Tahini & Tofu Ramen with roasted vegetables. This broth-less noodle dish is rich in flavor, protein, and nutrients! Try mixing and matching with other vegetables and proteins. Ingredients Serves: 2-3 Time: 1 hour Tahini & Tofu Ramen Roasted Vegetables Roasted Tofu Tahini Sauce Directions Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Ginger Tempeh & Udon Stir-Fry
December 8, 2023

Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking! Ingredients Serves: 4 Time: 45-50 minutes Ginger Tempeh & Udon Stir-Fry Stir Fry Sauce Directions Nutrition Information Nutrition …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Curry Cauliflower & Black-Eyed Pea Soup
December 1, 2023

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Curry Cauliflower & Black-Eyed Pea Soup

  • 1/2 yellow onion, diced
  • 4 garlic cloves, diced
  • 2 medium carrots, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 cup Lite Coconut Milk*
  • 3 cups of cauliflower, chopped
  • 2 cups black-eyed peas
  • 4 cups vegetable broth
  • 1 Tbs Curry Powder
  • Salt to taste
  • 1 cup green peas
  • Chopped cilantro and lime juice (optional topping)
  • Cooked rice for serving (optional)

*Light 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 all of your vegetables and set them aside.
  2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
  3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
  4. Then add vegetable broth, coconut milk, and another pinch of salt. Stir until everything is well combined.
  5. Add the cauliflower, green peas, and black-eyed peas, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 25 minutes or until cauliflower is tender.
  6. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Hasselback Sweet Potatoes
November 28, 2023

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering! Ingredients Serves: 4 Time: 45-50 minutes Hasselback Sweet Potatoes Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Baking, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards Soup
November 20, 2023

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Acorn Squash Soup
November 14, 2023

Creamy Acorn Squash Soup

Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes.

Ingredients

Serves: 4-6 Time: 60 minutes

Creamy Acorn Squash Soup

  • 2 medium acorn squash
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 3-4 garlic cloves, minced
  • 1-2 celery stalks, diced
  • 3 cups vegetable broth
  • 1 cup light coconut milk (optional, or sub for another cup of vegetable broth)
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400ºF.
  2. Then, peel, slice and de-seed your squash (optionally you may leave the skin on).
  3. Lightly toss the squash in olive oil and add a dash of salt and pepper. Spread the squash onto a baking sheet and roast in the oven for 30-40 minutes or until softened and lightly roasted.
  4. Meanwhile, prepare your onion, carrot, celery, and garlic.
  5. Sauté the onion, carrot, celery, and garlic in a stock pot on medium heat until tender.
  6. Then, add the seasonings, vegetable broth, and coconut milk. Reduce heat to low.
  7. Once the squash is cooked, add to the stock pot and simmer for another 5 minutes.
  8. Then, transfer the soup to a food processor or use an immersion blender to blend the soup until creamy and smooth.
  9. Lastly, taste and adjust seasonings and add in the chopped kale once the soup is cooked.
  10. Serve with croutons, toast, or crackers, or top with pepitas if desired.

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
Curried Udon & Tofu Stir-Fry
November 9, 2023

Curried Udon & Tofu Stir-Fry

Curried Udon & Tofu Stir-Fry with sautéed vegetables. This rich, flavorful dish is well worth the prep work! Inspired by the Veganomicon, this recipe is delicious and perfect to modify with your preferred proteins and vegetables. Try cooking with chicken, adding a poached egg, or …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Coconut Curry Split Pea Soup
November 7, 2023

Coconut Curry Split Pea Soup

Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth. Ingredients Serves: 6-8 Time: 60-70 minutes Coconut …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato Pasta
November 2, 2023

Sweet Potato Pasta

Sweet Potato Pasta makes for a creamy & delicious dish that is easy to prepare. We topped this dish with sautéed vegetables, but you could also try adding tempeh for additional protein. For a gluten-free version, substitute for gluten-free pasta.

Ingredients

Serves: 4 Time: 45 minutes

Sweet Potato Pasta

  • 2-3 sweet potatoes (medium-small), chopped
  • 1/2 yellow onion, sliced
  • 1/2 bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1/4 cup nutritional yeast
  • 2 cups non-dairy milk
  • Olive oil
  • Salt to taste
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp oregano
  • 8 oz. uncooked pasta

Directions

  1. Preheat the oven to 350ºF and prepare your sweet potato.
  2. Lightly coat the sweet potato in olive oil and sprinkle lightly with salt in a mixing bowl. Toss and spread the sweet potato out onto a baking sheet.
  3. Place the sweet potato in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your veggies for sautéeing and prepare a pot of water for boiling your pasta.
  5. Cook your pasta according to the package, then drain & set aside once cooked.
  6. After the sweet potato has roasted, place in a food processor or blend in a pot with an immersion blender and blend with the non-dairy milk, nutritional yeast, red pepper flakes, paprika, black pepper, and oregano. Return the sweet potato sauce to a pot and simmer on low.
  7. Meanwhile, sauté the onion, pepper, and garlic in a small skillet.
  8. In a small pot, boil water and cook the broccoli florets for 2-3 minutes, then drain and add to the sautéed vegetables.
  9. Lightly season the vegetables with salt, pepper, and Italian seasoning or dried oregano, and add a splash of white vinegar or water to deglaze the pan.
  10. Serve the pasta with the sweet potato sauce and sautéed veggies on top, 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
-
by egccstaff
Hearty Red Bean Soup
November 1, 2023

Hearty Red Bean Soup

Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken. Ingredients Serves: 4-6 Time: 35-40 minutes Hearty Red Bean …

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