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: Vegetarian
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 Red beanballs Marinara Directions In a large saucepan, set heat …
26 Recipes for Spring 2026
Spring is nature’s reset button, and your plate can be part of the refresh! As farmers’ markets start bursting with crisp greens, bright herbs, and colorful produce, it’s the perfect time to lean into foods that nourish and protect your body. From antioxidant-rich berries to fiber-packed vegetables and heart-healthy grains, spring ingredients bring powerful cancer-preventive nutrients along with fresh, vibrant flavor. In our 26 Recipes of Spring 2026 roundup, we’re celebrating the season with light, delicious recipes that make it easy and tasty to eat well and support long-term health.
26 Recipes for Spring 2026
- Mixed Berry Crisp by Cancer Support Ohio
- Roasted Veggie Farro Bowl
- Tofu Noodle Stir-Fry with Spring Vegetables by Minimalist Baker
- Wild Rice Protein Bowl
- Pea Salad with Feta and Mint by the Mediterranean Dish
- Roasted Beets & Broccoli
- Vegan Pumpkin Seed Pesto by The Conscious Eater
- Asparagus Risotto
- Lemon Parmesan Sesame Salad by Half-Baked Harvest
- One Pot Pasta Primavera
- Spicy Tempeh Mushroom Tacos
- Roasted Beet Protein Bowl
- Mediterranean Chickpea Salad by Rainbow Plant Life
- Dill Pickle Dip by The First Mess
- Cilantro Lemon Quinoa Salad by The Conscious Eater
- Kale Caesar Salad by Nora Cooks
- Vegan Rainbow Veggie Pizza by Sharon Palmer
- Rutabaga and Spinach Curry
- Tomato Tea Sandwiches by Southern Living
- Strawberry Chia Seed Pudding
- Roasted Oyster Mushroom & Veggie Plate
- Blackened Chicken Avocado Berry Salad by Unbound Wellness
- Energizing Broccoli Dal by Oh She Glows
- Southwest Quinoa Salad
- Sesame Noodles
- Bright Spring Salad by Love and Lemons
- Healthy Cod Fish Tacos by Skinnytaste
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Coconut Seitan Chick’n Soup
Coconut Seitan Chick’n Soup is a rich, creamy dish with plant-based meat perfect for winter months. You can substitute for real chicken, and you can substitute the coconut milk for a lite version, or another low-fat nondairy, unsweetened milk or cream. Ingredients Coconut Seitan Chick’n …
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 …
Pumpkin Crumb Cake
Pumpkin Crumb Cake with a pecan brown sugar streusel. This seasonal treat is delicious, vegan, and easy to make!
Ingredients
Pumpkin Crumb Cake
- 1 (15 oz.) can pureed pumpkin
- 3/4 cup unsweetened, non-dairy milk
- 3/4 cup canola oil
- 3/4 cup sugar
- 3 Tbs light molasses
- 2 tsp vanilla extract
- 2 2/3 cup all-purpose flour
- 1 Tbs baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground clove
Pecan Streusel Top
- 1/4 cup all-purpose flour
- 3 Tbs brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 Tbs canola oil
- 1 cup chopped pecans
Directions
- Preheat the oven to 350ºF. Prepare a 9 x 13-inch baking pan by lightly greasing.
- In a small box, mix together the dry ingredients for the pecan streusel. Use our hands to mix in the oil once added and combine evenly.
- In a large bowl, whisk together the pumpkin, milk, oil, vanilla, and sugar until evenly combined.
- In a separate bowl, sift together the dry ingredients: flour, salt, baking powder, and seasonings.
- Add about half of the dry mix into the wet, mixing together with a fork and folding until evenly combined. Then add the remainder of the dry mix until the batter forms. Be careful not to overman the batter.
- Pour the mixed batter into the prepared baking pan. Top with the streusel evenly, covering the cake entirely.
- Place in the oven and bake for 45-50 minutes, until a knife or toothpick inserted comes out clean.
- Once baked, allow it to cool and cut into squares.
- Leftovers may be stored in the refrigerator in an airtight container for up to 4 days.
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Curried Sweet Potato Stew
Curried Sweet Potato Stew with chickpeas, onions, carrots, and garlic. A simple recipe that is easy to make and is perfect to enjoy in the cold weather months. Rich in nutrients, this recipe can also be paired with chicken or tofu for more protein. Ingredients …
25 Fall Recipes for 2025
Here are 25 recipes for trying out in Fall 2025! These delicious recipes are from our selection and some of our favorite food blogs. 25 Fall Recipes for 2025 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …
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
- 1/2 large yellow onion, diced
- 1 medium carrots, diced
- 1/2 bell pepper, diced
- 1 large sweet potato, chopped
- 8 oz. cherry tomatos
- 1-2 cups kale, chopped & stems removed
- 1/2 cup broccoli florets, chopped
- 2 tsp garam masala
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- Salt to taste
- 1 Tbs olive oil
- Tahini sauce and fresh chopped cucumbers for dressing
Rice Pilaf
- 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
- 1 cup rice
- 1 can chickpeas, drained & rinsed
- 1/2 cup mushrooms, sliced (optional)
Directions
- Preheat the oven to 350ºF
- Prepare your vegetables and add everything except the kale to a mixing bowl.
- Season the vegetables in the bowl and drizzle with olive oil. Stir into the vegetables and place in the oven for 30 minutes.
- Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
- Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
- Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
- After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
- Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with chopped cucumbers and tahini sauce if desired.
- Serve 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!
We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook
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 Directions Nutrition Information Nutrition Disclaimer …