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Restaurant Partner: Evan's Organic Eatery

Evan's Organic Eatery is an all vegan cafe in the St. Paul skyway, and they include our vegan meats on a variety of their menu options. They're open Monday through Friday from 8am-2pm, so it's perfect for anyone working in downtown St. Paul.

They often have a breakfast sandwich that includes our meats, Follow Your Heart cheese, and JUST Egg.

There are many other sandwiches to choose from, along with soups and salads. They have a selection of baked goods from Vegan East and Sweet Root as well.

Evan's Organic Eatery
56 6th Street East #208
St. Paul

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Restaurant Partner: Pizza Lucé

Pizza Lucé has several locations in the Twin Cities, along with a restaurant in Duluth. Our vegan Hickory Bacon is part of their fall specials menu at all locations. They have a Bacon Poppyseed Salad, Hoagie with Apple Slaw, Pesto Flatbread, and Butternut Squash Pizza. Try one or try them all! We also recommend their Brussels sprouts which don't include the bacon but are delicious nonetheless.

Pizza Lucé has many other sandwich and pizza options, and you can sub out dairy cheese for their house made tofu-cashew Rinotta or for Go Veggie vegan shreds. Vegan appetizer options include Bruschetta, Garlic Cheese Toast, and Lucky Birds Nuggets.


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Porchetta Dry Rub Recipe

  • 8 oz Fresh Sage
  • 4 oz Fresh Thyme
  • 4 oz Fresh Rosemary
  • ½ Cup Whole Fennel Seed
  • ½ Cup Fresh Garlic
  • 2 Tablespoon Salt
  • 2 Tablespoons Fresh Ground Pepper
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Bottle of Robust Red Wine (375ml)


Preheat oven to 350º F.

Clean and mince fresh herbs. In a food processor pulse fennel seed until coarsely ground. Add peeled garlic and continue to pulse until uniformly minced. Add salt and pepper. Pulse a few more times until well mixed. Transfer to bowl.

Place uncooked roast in a roasting dish (one with a lid) surrounded by your favorite seasoned raw vegetables. Drizzle roast with olive oil and cover the roast with herb rub. Drizzle half of the total wine over the dressed roast. Cover and bake for 30 minutes. Drizzle with the second half of the wine and bake for another 30 minutes until roast is brown and your vegetables are tender.

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