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Restaurant Partner: The Howe Daily Kitchen & Bar



The Howe Daily Kitchen & Bar is located in south Minneapolis, and you can enjoy a Korean BBQ Sandwich or Vegan Tacos that feature our Korean Ribs. They both include vegan mayo, and they're delicious!

The patio is dog-friendly, so when the weather is nice you can bring your BFF (best fur friend) and enjoy a meal together.

The Howe's sister restaurant Stanley's Northeast Bar Room also offers the Korean BBQ Sandwich.

The Howe Daily Kitchen & Bar
3675 Minnehaha Avenue South
Minneapolis, MN
www.howempls.com

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Restaurant Partner: Bloomington ChopHouse

Bloomington ChopHouse can be found attached to the Hilton Hotel in Bloomington, MN. They include our vegan Korean Ribs on their menu as both a lunch and dinner option. The chef has prepared a beautiful barbecue sauce to pair with it, and a light and crispy slaw. The restaurant plans to add more vegan options in the near future.

Bloomington ChopHouse
3900 American Boulevard West
Bloomington, MN 
www.bloomingtonchophouse.com

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Valentine's Day Bacon-Wrapped Filet Mignon + Huevos Veganos

Filet Mignon Heating Instructions
Recommended preparation: Preheat oven to 400ºF. Trim bacon to match the thickness of the filet. Wrap uncooked bacon around the perimeter of the filet and secure with toothpicks.
In a medium oven proof pot, sauté pan or dutch oven place steaks and ½ cup liquid such as water, vegetable broth or beef broth. Cover and bake for 25 - 35 minutes until filet is heated through.

Alternate preparation:  Preheat oven to 400ºF. Place filet mignon in the center of a large sheet of aluminum foil and fold, creating a pouch. Bake for 30 minutes until heated through.

Huevos Veganos

  • 4 Tablespoons High Heat Cooking Oil

(such as canola or sunflower, used 2 Tbsp at a time)

  • 1 Medium Yellow Onion

  • 4 Cloves Garlic

  • 2 Tablespoons Dried Oregano

  • 14 ½ Ounce Can Fire Roasted Diced Tomatoes

  • ½ Can Chipotle Peppers in Adobo Sauce

  • ¼ Cup Vegan Egg

  • 1 Cup Ice Water

  • 6 ½ Ounces Vegan Chorizo

  • ½ Lime (juiced)

  • ½ Bunch Fresh Cilantro

  • 1 teaspoon Kosher Salt

  • ¼ teaspoon Ground Black Pepper

Chop yellow onion and garlic and sauté in a small saucepan with 2 Tbsp oil until lightly browned and translucent, about 5 minutes. Add the oregano, tomatoes and ½ can of chipotle peppers in adobo sauce. Bring to a simmer and stir occasionally until sauce has thickened, about 15 minutes.

Meanwhile, measure ¼ Cup Vegan Egg in a medium mixing bowl and whisk while gradually adding ice water. Whisk vigorously until all lumps have disappeared. Add another 2 Tbsp oil to a non-stick sauté pan or well seasoned cast iron skillet and place over medium heat. Add egg mixture, and once you notice the bottom of the egg scramble firming up, slowly lift and fold eggs. Keep stirring and folding until you have about ½ of the pan’s surface freed up. Crumble vegan chorizo on that surface and gently stir, continuing to cook for 5 minutes, or until eggs are cooked through and chorizo is lightly browned.

Once the ranchero sauce has thickened, turn off heat. Add lime juice, cilantro, salt and pepper. Blend in a food processor or with an immersion blender. Taste and adjust salt and lime. Serve scrambled vegan egg and chorizo with warm tortillas and avocado. Top by smothering with ranchero sauce and sprinkling on shredded Cheddar Cheese. Serves 2-3 people.

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