Creamy Tahini Pasta
Creamy Tahini Pasta with plant-based sausage, broccoli, bell pepper, and onion. A delicious and easy recipe that can be made vegan or non, and gluten free. Ingredients Serves: 4 Time: 35-45 minutes Creamy Tahini Pasta Directions
Tag: Gluten Free
Vegan Carrot Cake
A delicious, moist, and flavorful vegan cake carrot that is dietary friendly. For a gluten-free option, you may substitute for 1:1 gluten-free flour. Ingredients Vegan Carrot Cake Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around …
Spaghetti & Beanballs
Spaghetti & Beanballs that are fully plant-based, rich in protein, and easy to make! This recipe is delicious year round. Made with light red kidney beans and vital wheat gluten.
Ingredients
Spaghetti & Beanballs
Spaghetti
- 4 cups marinara sauce
- 1/2 pound whole wheat spaghetti, or gluten-free
Red beanballs
- 20 oz can (3 cups) light red kidney beans, drained & rinsed
- 2 Tbs soy sauce
- 2 Tbs tomato paste
- 2 Tbs olive oil
- 2 cloves garlic, minced
- 1/4 tsp grated lemon zest
- 1/4 cup vital wheat gluten
- 1/2 tsp dried oregano
- 1/4 tsp dried thymeÂ
MarinaraÂ
- 1 Tbs olive oil
- 1/2 yellow onion finely diced
- 4 garlic cloves minced
- 28 oz. Can tomato puree
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Directions
In a large saucepan, set heat to medium. Add the olive oil and then sweat the onion in the pot for about 15 minutes on low heat, covered. Uncover and cook for 15 more minutes at a higher heat, until the onions are browned and caramelized. Then, add the garlic and sauté for one more minutes. Add the remaining ingredients, cover, and raise the heat to bring to a simmer. Simmer for about 15 minutes, stirring occasionally. Taste and adjust seasoning as desired.Â
Cook the pasta in salted water.
Preheat the oven to 375ºF and prepare a large baking tray by lightly spraying with cooking oil.Â
To make the beanballs, mash the kidney beans in a large bowl using a fork or potato masher. The beans should still be recognizably beans, not a pure paste. Add the soy sauce, tomato paste, olive oil, garlic, lemon zest, bread crumbs, wheat gluten, and herbs.Â
Use a fork to mix everything together, and then knead by hand for a few minutes to combine everything well.Â
Roll the bean mixture into walnut-sized balls (yield 12-15). Place the balls on the baking sheet, drizzle with a little more oil to coat. Bake for 15 minutes until lightly browned on the bottom. Flip and bake for 10 more minutes. Remove from the oven and pour about 1/3 cup of marinara sauce onto them, flipping to coat evenly. Bake for 5 more minutes.Â
Pour the remaining marinara sauce onto the spaghetti. Serve with 3-4 beanballs. Garnish with basil or parmesan if desired.Â
Healthy Recipes for 2026
A new year presents the perfect opportunity to reset your habits Our recipe roundup of Healthy Recipes for 2026 is all about feeling good long-term: nourishing, flavorful meals that support energy, balance, and consistency well beyond January. Whether you’re leaning into plant-forward eating, cutting back …
Roasted Garam Masala Grain Bowl
Roasted Garam Masala Grain Bowl with a chick pea pilaf, kale, cucumbers, and tahini sauce. A delicious and easy meal to prepare. Ingredients Roasted Garam Masala Grain Bowl Rice Pilaf Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, …
Peach Plum Crumble
Peach Plum Crumble with tahini, ginger, and five spice is a delicious summer treat that is easy to make. This recipe is completely plant-based and can be made gluten free by substituting gluten-free flour and oats.
Ingredients
Peach Plum Crumble
- 3 large peaches, peeled and thinly sliced
- 3-4 small plums, thinly sliced
- 1/4 cup sugar
- 1 lime, juiced
- 1/2 cup all-purpose flour
- 3 packed tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into tablespoons
- 1 tablespoon tahini
- 1 1/2 teaspoons black sesame seeds
Directions
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
- Prepare the crumble by blitzing together the flour, brown sugar, non-dairy butter, tahini, and sesame seeds in a food processor. Pulse until it forms a crumble. Add in the oats and pulse a few more times.
- Spread the crumble onto the baking sheet and bake in the oven for 10-12 minutes until lightly golden, be careful not to burn it.
- Once the crumble is made, allow it to cool and break up large pieces by hand.
- Prepare the peaches and plums.
- In a medium skillet, set heat to medium. Once hot, add the fruit and the sugar and lime juice. Stir together on medium-low about about 10 minutes until the fruit releases its juiced and gets syrupy.
- Place the fruit in a small casserole or baking dish. Evenly distribute the crumble on top. Place in the oven and bake for 10-15 minutes, until the crumble is bubbling at the edges.
- Remove from the oven and serve warm with a non-dairy ice cream or whipped topping.
Nutrition Information
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Roasted Broccoli Pesto Pasta
Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly. Ingredients Serves: 4-5 Time: 45 minutes Roasted Broccoli Pesto Pasta Pesto Directions Nutrition Information Nutrition Disclaimer More …
Roasted Beets & Broccoli
Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer. Ingredients Serves: 3-4 Time: 40 minutes Roasted Beets & Broccoli Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for …
Red Hot Tempeh & Rice
Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies.
Ingredients
Serves: 4 Time: 1 hour and 45 minutes
Red Hot Tempeh & Rice
- 1 (8 oz) package of tempeh
- 1/2 yellow onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 1 medium yellow squash, thinly sliced
- Olive oil
- 1 cup uncooked rice
- 1 1/2 cup vegetable broth
- 1/2 tsp Old Bay seasoning
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp smoked paprika
Tempeh Marinade
- 1/2 cup vinegar
- 1/4 cup hot sauce (we used Frank’s)
- 2 Tbs olive oil
- 2 Tbs fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/8 tsp cayenne pepper
Directions
- Bring a medium-size pot of water to a boil. Meanwhile, whisk together all the marinade ingredients in a medium bowl and cut the tempeh in half, widthwise, and then cut each of the squares diagonally to form four large triangles.
- Once the water is boiling, lower the heat to a simmer and cook the tempeh for 10 minutes. Immediately remove and drain, placing the tempeh into the marinade, covering completely. Marinate for 1 hour, flipping the tempeh halfway through and recovering.
- When you’re ready to cook, prepare the rice by setting a medium pot to medium heat. Once hot, add enough oil to lightly coat the pot. Add the rice and cook for 2 minutes. Then add the seasonings and then the vegetable broth. Cover with a lid and bring to a boil. Once boiling, reduce heat to low and simmer for about 20-25 minutes or until the rice is cooked, stir occassionally.
- After the tempeh has marinated, prepare the onion, pepper, and squash. In a large cast iron skillet, set heat to medium. Coat evenly with olive oil once hot. Sauté the tempeh for about 5-7 minutes on each side. Add a splash of vinegar and some of the remaining marinade to semi-deglaze the skillet. Then, add the onion, pepper, and squash, cooking for another 7-10 minutes until tender and softened.
- Serve the cooked tempeh, onion, pepper, and squash over the rice and enjoy!
Nutrition Information
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!
Mushroom & Tempeh Goulash
Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew. Ingredients Serves: 4 Time: 45-50 …