Hearty and Satisfying Plant-Powered Recipes


As the Lentil and Mushroom Quinoa Burgers recipe we shared on Facebook yesterday proves, plant-based protein is a delicious way to fill our plates and our bodies. And to help you use up those leftover ingredients, here are some other hearty and satisfying plant-powered recipes we plan to whip up this week:

Vegetarian Quinoa Lentil Loaf, Edible Perspective for Ancient Harvest (pictured)

Chockfull of filling ingredients like green lentils, Ancient Harvest Quinoa, walnuts and pepitas, this tasty harvest loaf leaves any meat version in the dust. It can serve up to six people and is a great way to use up leftover mushrooms, carrots, garlic and sweet onion as well as fresh herbs and pantry staples.

French Lentil Salad with Goat Cheese, Once Upon a Chef

Bursting with warm-weather flavors, this simple yet hearty salad is the perfect thing to make as we transition from spring to summer. It’s loaded with leftover veggies, protein-packed green lentils, and creamy goat cheese that adds some luxurious texture. We recommend making a big batch to enjoy at lunch throughout the workweek.

Quinoa Stuffed Mushrooms, Sweet and Savory by Shinee

A batch of these makes a wonderful party appetizer, especially given the fact that they can easily be made ahead of time. All you need is leftover quinoa, vegetable stock, baby portabella mushrooms, grated cheese and a few herbs – and you’ve got a crowd-pleasing platter of deliciousness.

15 Minute Mushroom Stroganoff, Amuse Your Bouche

A plant-powered version of a hearty classic, this mushroom-packed recipe is a great way to use up leftover mushrooms and onions. It’s flavorful, filling, and ready in the time it takes pasta to boil – which makes it ideal for a busy weeknight. Bonus tip: Serve this chunky, mushroom-y sauce over one of our Bean & Lentil Supergrain Pastas to boost the plant-based protein content for a satisfying meal.

Quinoa Carrot Cake Breakfast Cookies, Fit and Frugal for Ancient Harvest

One of our favorite ways to use up leftover carrots and walnuts, these cookies – which taste like dessert but act like breakfast – are also loaded with hearty quinoa flour, quinoa flakes and gluten-free rolled oats. They’re surprisingly easy to make, and keep well for tasty breakfasts on-the-go.

Carrot Apple and Walnut Salad, Natasha’s Kitchen

Looking to enjoy that classic combination of fresh carrots and walnuts with minimal effort? We hear you – and we present this super-simple (but super-flavorful) recipe. Think of it like a carrot cake in salad form – full of naturally sweet flavors and satisfying crunch.

For even more delicious plant-powered, gluten-free recipes, be sure to visit the recipes page at AncientHarvest.com.