Tag: Vegetarian

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

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All Recipes, Entree, Plant-Based, Vegan
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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
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by egccstaff
White Bean Rice Soup
October 24, 2023

White Bean Rice Soup

White Bean Rice Soup is a hearty, starchy, and plant-based soup that is perfect for the cold weather months. Try using wild rice and mushrooms in this recipe for a deeper flavor. Ingredients Serves: 4-6 Time: 45 minutes White Bean Rice Soup Directions Nutrition Information …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Sweet Potato Cauliflower Soup
October 17, 2023

Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try serving it with roasted or cooked lentils or chickpeas.

Ingredients

Serves: 6-8 Time: 45 minutes

Roasted Sweet Potato Cauliflower Soup

  • 2 medium sweet potatoes, diced
  • 1 cauliflower head, chopped into florets
  • Olive oil
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, chopped
  • 2 cups vegetable broth
  • 2 cups non-dairy, unsweetened milk or coconut milk
  • 1 tsp paprika
  • 1/2 tsp ground sage
  • 1 tsp ground thyme
  • 1 tsp ground ginger
  • Black pepper to taste
  • Water, as needed
  • Optional topping: roasted tempeh cubes, chopped scallions, croutons

Directions

  1. Preheat the oven to 400ºF.
  2. Prepare your sweet potato and cauliflower, and separately toss them lightly in olive oil.
  3. On two separate trays, spread out the sweet potato on one and the cauliflower on the other. Place in the oven and roast for 20-25 minutes or until soft and lightly roasted.
  4. Meanwhile, prepare the onion and garlic, and prepare a soup pot by setting the heat to medium heat.,
  5. Once hot, lightly coat the pan with olive oil, sauté the onion, and cook for 5 minutes before adding the garlic.
  6. Then, add the vegetable broth, non-dairy milk, and seasonings. Bring to a simmer before adding the roasted sweet potato and cauliflower.
  7. Allow the vegetables to sit in the broth for 5 minutes before removing from the heat and blending in a blender or using an immersion blender.
  8. Blend the soup until creamy and smooth. Add more water as needed to achieve the desired thickness.
  9. Return the soup to low heat once blended and taste and adjust the seasoning.
  10. Serve with optional topping if desired, 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
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by egccstaff
Roasted Acorn Squash Curry
October 14, 2023

Roasted Acorn Squash Curry

Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. Ingredients  Serves: 4  Time: 45-50 minutes …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Lasagna
October 5, 2023

Vegan Lasagna

Vegan Lasagna with lentils and tofu makes for a hearty and protein-packed dish full of surprises. This recipe inspired by Nora Cooks is a new favorite for us. Impress your meat and cheese loving friends with this full plant-based meal! Ingredients Serves: 6-8 Time: 1 …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Potato Broccoli Soup
October 4, 2023

Potato Broccoli Soup

Potato Broccoli Soup that is creamy and dairy-free! This soup is easy to prepare and is perfect for the cold weather months.

Ingredients

Serves: 5-6 Time: 45 minutes

Potato Broccoli Soup

  • 1-2 lbs golden or yukon potatoes, chopped
  • 6 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • black pepper to taste
  • 1 tsp paprika
  • 1/2 dried dill
  • 1 cup raw cashews, chopped
  • 6 Tbs nutritional yeast
  • 1/4 tsp red pepper flakes
  • Olive oil for sautéeing

Directions

  1. Begin by preparing your vegetables.
  2. Then, preheat a stock pot over medium heat.
  3. Once hot, add enough olive oil to lightly coat the bottom and begin sautéeing the onions for about 5 minutes or until translucent. 
  4. Next, add the garlic, carrots, and celery and cook for 5-7 more minutes.
  5. Add the garlic, potatoes, cashews, vegetable stock, nutritional yeast, and seasoning.
  6. Stir together, cover with a lid, and simmer on low, cooking for about 20-30 minutes.
  7. Remove from heat then blend together with an immersion blender (or transfer to a blender) until creamy and smooth.
  8. Return the soup to the heat, then add in the broccoli florets and cover with a lid. Cook for 3-5 more minutes.
  9. Serve with chopped scallions, extra red pepper flakes, and croutons if desired, 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
Pumpkin Parsnip Curry
September 30, 2023

Pumpkin Parsnip Curry

Pumpkin Parsnip Curry is a little sweet & spicy dish that is creamy, rich, and perfect for fall! The hearty parsnips pair well with the canned pumpkin, but you may also try this recipe with fresh pumpkin and roasting it in the oven with the …

All Recipes
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by egccstaff