Tag: Vegetarian

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 …

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

Roasted Acorn Squash Curry

  • 1 large acorn squash, peeled & cubed
  • 1/2 yellow onion, diced 
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1/2 inch fresh ginger, peeled & minced
  • 1 cup vegetable broth
  • 8 oz. tomato sauce 
  • 1 heaping Tbs red curry paste
  • 1/2 tsp black pepper 
  • 2 tsp curry powder
  • 1/4 tsp chili flakes (optional)
  • 1 tsp garam masala
  • 1 can chickpeas, drained & rinsed
  • Rice for serving
  • Optional garnish: minced cilantro, lime juice

Directions

  1. Preheat the oven to 410 Fahrenheit
  2. Prepare your acorn squash, then toss in a bowl with about 1 Tbs of olive oil
  3. Spread the acorn squash evenly out onto a baking tray. Place in the oven and bake for 20-30 minutes or until soft and lightly roasted.
  4. Meanwhile, prepare your other vegetables. 
  5. Then, heat a skillet on medium-high heat. Once hot, add enough oil to evenly coat the pan.
  6. Sauté the onion. Cook for 5-7 minutes.
  7. Then, add the garlic and ginger. Cook for 2 minutes.
  8. Add the carrots and cook for another 5 minutes before adding the tomato sauce, curry paste, and seasonings. 
  9. Next, add the chickpeas and vegetable broth, and reduce heat to low. Simmer for 10-12 minutes.
  10. Add in the cooked squash and simmer for another 5 minutes.

Nutrition Information

Nutrition Disclaimer

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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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

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 root vegetables before sautéeing. If you don’t like coconut milk, try substituting it for a low-fat alternative.

Ingredients

Serves: 4-5 Time: 45 Minutes

Pumpkin Parsnip Curry

  • 1 large parsnip, small dice
  • 1/2 yellow onion, diced
  • 1 large carrot, small dice
  • 2 cups pumpkin puree
  • 1 can chickpeas, drained & rinsed
  • 1 can lite coconut milk or 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 Tbs red curry paste
  • Salt & black pepper to taste
  • 1 tsp cumin
  • 1/2 chili flakes (optional)
  • 2 cups hardy, leafy greens, chopped
  • Lime juice for serving

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the garlic and cook for 2 minutes before adding the carrots and parsnips.
  5. Cook the vegetables together for 5-7 minutes, then add the canned pumpkin, curry paste, chickpeas, and seasonings. Continue stirring together until all the vegetables are lightly tender.
  6. Bring the mixture to a simmer, covering with a lid and turning heat to low for 15-20 minutes.
  7. Then towards the last 5 minutes, add the chopped greens and cook until lightly wilted. Remove the pan from heat.
  8. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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
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by egccstaff
Green Split Pea & Bean Stew
September 27, 2023

Green Split Pea & Bean Stew

Green Split Pea & Bean Stew is a delicious and easy dish to prepare in under an hour that is rich in plant-based protein! Green split peas are rich in fiber, iron, and potassium and are low in fat. You can try substituting the cannellini …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Slow Cooker Potato Curry
September 25, 2023

Slow Cooker Potato Curry

Slow Cooker Potato Curry with chickpeas served over rice is a delicious and creamy dish that is easy to prepare. If desired, you can also prepare this recipe with chicken or tofu. Serve with rice or naan bread. Ingredients Serves: 4-5 Time: 3-4 hours Slow …

All Recipes, Entree, Gluten Free
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by egccstaff
Roasted Eggplant & Mushroom Skillet
September 22, 2023

Roasted Eggplant & Mushroom Skillet

Roasted Eggplant & Mushroom Skillet with tomatoes, squash, and onion served over pasta. This ratatouille-inspired dish is rich in flavor and nutrients.

Ingredients

Serves: 3-4 Time: 45-60 minutes + 20-60 minutes prep

Roasted Eggplant & Mushroom Skillet

  • 1 medium eggplant, thinly sliced & salted
  • 1 small zucchini & yellow squash, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 yellow onion, thinly sliced
  • 10 oz. lion’s mane or comb tooth mushrooms
  • 8 oz. cherry tomatoes, halved
  • 1 cup tomato sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 2 tsp dried oregano
  • Parmesan or vegan parmesan
  • Salt & black pepper, to taste

Directions

  1. Prepare your eggplant by slicing it and laying it out onto a roasting pan. Generously season each slice with salt and allow it to rest for 20 minutes or up to an hour. Once done, drain and rinse in a strainer.
  2. Meanwhile, prepare your remaining vegetables and preheat the oven to 350º F.
  3. On medium-heat heat 1 tbs of olive oil in a large skillet and sauté the squash, eggplant, onion, and comb tooth mushrooms in batches until lightly browned on both sides.  Cook the mushrooms for only 4-5 minutes.
  4. Slice tomatoes and season with salt and pepper, set aside.
  5. Once the vegetables are cooked, deglaze the pan with white or red wine vinegar.
  6. Lightly drizzle more olive oil on the wiped pan and layer in the cooked vegetables with the tomatoes, arranging evenly. Season and gradually add tomato sauce between each layer.
  7. Top with remaining seasonings, tomato sauce, and parmesan. Place in the oven and cook for 10-15 minutes.
  8. Cook pasta while the vegetables bake.
  9. Once the pasta is cooked, drain & remove the vegetables from the oven. Serve atop pasta 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
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast. Ingredients Serves: 3-4 Time: 45 minutes Roasted Tomato …

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