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

• 8 oz. pasta, gluten-free or wheat
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 2-3 garlic cloves, minced
• 1 cup broccoli florets, chopped
• 2 (3 oz) sausages, plant-based or non, sliced
• 2 heaping Tbs tahini
• 1/2 lemon, juiced
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• 2 Tbs nutritional yeast
• Water

Directions

1. Using an immersion blender or blender, mix together the tahini, lemon juice, black pepper, salt, oregano, and nutritional yeast. Gradually add water until the sauce is decently thin but not watery. Taste and adjust seasoning as desired and set aside.
2. Begin boiling water for your pasta. Drain once cooked and set aside.
3. Sauté the sausages in a pan first and then set aside. Then prepare the vegetables and sauté in a pan on medium heat in a light amount of olive oil. Sauté for 5-7 minutes, until the onions are translucent.
4. When the pasta is cooked and the veggies are tender, add the pasta to the skillet with the vegetables, add in the sausage and tahini sauce. Stir until well combined. Allow it to simmer on low heat for 5-7 minutes.
5. Serve hot and enjoy. Store leftovers in the refrigerator for 2-3 days.

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 thyme 

Marinara 

• 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. 

Cook the pasta in salted water.

Preheat the oven to 375ºF and prepare a large baking tray by lightly spraying with cooking oil. 

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. 

Use a fork to mix everything together, and then knead by hand for a few minutes to combine everything well. 

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. 

Pour the remaining marinara sauce onto the spaghetti. Serve with 3-4 beanballs. Garnish with basil or parmesan if desired.