Your 2024 vegan Valentine's Day Dinner is An Evening in Marrakech and features flank steak, shredded beef, capicola ham, orange habanero havarti (AKA Evening in Marrakech), and feta. Come up with your own unique dishes, or try out these recipes for Beef Tagine, Feta & Olive Tapenade, and Capicola-wrapped Cheesy Jalapeños.
*No tagine pot, no problem! You can use any heavy-bottomed pot or Dutch oven with a tight-fitting lid.
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Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham
Combine all ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce heat to medium and simmer, whisking occasionally until thick. Adjust salt and pepper to taste. Brush glaze over ham in the last 15 minutes of baking.
Conventional Oven Cook time: 60 minutes
Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake, covered for 1 hour. You may also add seasoned vegetables to the pan, though it is recommended that you do it 45 minutes into baking. After 1 hour, remove ham from the oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Instant Pot Cook time: 20 minutes plus natural release time(approximately 10 minutes)
Mix Vegetable broth and oil and put into an instant pot.
Place the ham roast into the instant pot and set it to pressure cook: high pressure, turn off “keep warm”.
Pressure cook for 20 minutes and allow for a natural release of pressure.
If you wish to to use the glaze:
While the roast is cooking, preheat the oven to 350º F. Place ham in a medium casserole dish or dutch oven. Brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Conventional Oven Cook time: 45 minutes
Preheat oven to 350º F. Place ham in a small casserole dish or dutch oven and bake, covered for 30 minutes. You may add seasoned vegetables to the pan at this time. After 30 minutes of baking, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
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If the veg person in your life enjoys cooking, check our out cookbook which offers recipes for both making our plant-based meats as well as dishes to enjoy them in. The recipes are a fun blend of Chamorro cuisine that Aubry and Kale have enjoyed as part of their Guamanian background, some of their favorite Midwest dishes, and a couple things in between.
Mix and match flavors with our Jerky Sampler where you can choose three 6-ounce portions of Korean, Teriyaki, Salt 'N Peppa, or Sizzlin' Cajun jerky. The Korean and Teriyaki jerkies are sauced, and the other two are a dry rub. Get one flavor for all 3 portions, or send a true sampler with three different flavors.
You can also sign your friend up for our Jerky of the Month Club where they'll receive two 6-ounce portions of two different mystery flavors each month.
We've packaged up Dragon Dust and Tot Dust from Herbie Butcher's Fried Chicken, and there are lots of ways to incorporate both into meals. You can even purchase the fried chicken for shipping through our Build Your Own Box menu.
And don't miss out on the enamel pins, Meat-Free hats and hoodies, stickers, and more.
If you're not sure what your veggie friend might like, consider a gift card so they can choose their own adventure!
Our non-profit farm sanctuary Herbivorous Acres is always in need of donations, so if you're loved one is all set on physical gifts, you can make a donation in their honor.
We are always grateful for your support of our small business!
Love, The Vegan Butchers
]]>Stuffed Turkey and 2 Pound Non-Stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 1 hour 20 minutes
2 - 2 ½ Lbs Vegan Turkey Roast
2 Cups Vegetable Broth or Vegan Chicken Broth
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)
Preheat oven to 350º F.
In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.
After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.
One Pound Non-stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 45 minutes
1 - 1 1/2 Lb Vegan Turkey Roast
1 Cup Vegetable Broth or Vegan Chicken Broth
1 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)
Preheat oven to 350º F. In a liquid measuring cup, prepare 1 cup of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Baste the turkey in broth mixture.
Add seasoned vegetables or stuffing to the baking dish, surrounding the turkey and bake for 45 minutes. Remove turkey from the oven and allow to sit 5 minutes before serving.
The one pound non-stuffed turkey is available on our a la carte menu.
Wild Rice and Kale Turkey Stuffing
2 ½ lbs French Bread, cubed
½ Cup Extra Virgin Olive Oil
1 lb Cremini or Portobello Mushrooms, thinly sliced
2 Large Red Onion, diced
4 Ribs of Celery, diced
2 Tablespoons Rubbed Sage
4 Cloves or 4 teaspoons Minced Garlic
1 Quart Chicken Broth
¼ Lb Chopped Kale
8 oz Cooked Wild Rice
If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.
Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.
Easy Brown Gravy
2 Tablespoons Vegan Butter
¼ Cup All Purpose Flour
2 Cups Vegetable or Vegan Chicken Broth*
½ teaspoon Onion Powder
¼ teaspoon Granulated Garlic
2 Tablespoons Nutritional Yeast
½ teaspoon Soy Sauce (or Liquid Aminos)
½ teaspoon Dijon Mustard
In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.
While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency. Around 10 minutes. Taste and season with more soy sauce as needed.
*To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.
]]>Mix and match these vegan meats and cheeses to make fondue, sandwiches, soup, quesadillas, and more.
]]>Your 2023-2024 Comfort Food Pack includes Gruyère Sauce, Cheddar Cheese Sauce, Carnitas, sliced Pepperjack, and Honee Mustard Glazed Turkey. Mix and match these products to make fondue, sandwiches, soup, quesadillas, and more.
Prep time/cooking time: 45 minutes
Yield: 12 Cups
Serves 4-6 people
If you do not choose to toast the strips in the oven, you can fry them in oil or the air fryer. The most important thing is that they end up crisp and do not get soggy.
Total time: 45 minutes
Equipment: large pot or Dutch oven, immersion blender or standing blender
Yield: 12 cups
Serves 4-6 people
The 2023 Minnesota State Fair runs from August 24 to Septemper 4. We're excited to return to the Food Building and want to introduce you to this year's menu!
It's a Philly Cheesesteak Cruchwrap! You'll enjoy a deep-fried tortilla filled with vegan roast beef, bacon, and cheese sauce with peppers, onions and a hash brown patty. And we're serving it with Follow Your Heart seasoned sour cream.
We think you'll love this take on a bing: bean thread noodles with Beyond Meat, caramelized onions, shredded carrots, and white cheddar cheese sauce packed into a spring roll wrapper and fried, nestled over a bed of cabbage.
Due to the size of our food stall, these are the only two items we're offering but we look forward to sharing them to you! Both contain gluten, soy, and coconut.
See you at the fair!
LEARN ABOUT THE NEW FOODS AT THE 2023 MINNESOTA STATE FAIR
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Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham
Combine all ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce heat to medium and simmer, whisking occasionally until thick. Adjust salt and pepper to taste. Brush glaze over ham in the last 15 minutes of baking.
Conventional Oven Cook time: 60 minutes
Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake, covered for 1 hour. You may also add seasoned vegetables to the pan, though it is recommended that you do it 45 minutes into baking. After 1 hour, remove ham from the oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Instant Pot Cook time: 20 minutes plus natural release time(approximately 10 minutes)
Mix Vegetable broth and oil and put into an instant pot.
Place the ham roast into the instant pot and set it to pressure cook: high pressure, turn off “keep warm”.
Pressure cook for 20 minutes and allow for a natural release of pressure.
If you wish to to use the glaze:
While the roast is cooking, preheat the oven to 350º F. Place ham in a medium casserole dish or dutch oven. Brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Conventional Oven Cook time: 45 minutes
Preheat oven to 350º F. Place ham in a small casserole dish or dutch oven and bake, covered for 30 minutes. You may add seasoned vegetables to the pan at this time. After 30 minutes of baking, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Photo provided by Cadry's Kitchen
]]>You can now enjoy our vegan kimchi brats topped with kimchi when you head to a Minnesota United game at Allianz Field. They will be served at all 4 Hungry Loon locations.
For other vegan options, you can also enjoy a J. Selby's Dirty Secret or Steak Sandwich, Nixta Tostada, and Hot Indian Masala Bowl.
Vegan options are marked with a "v" on the full Allianz Field concessions list.
]]>Our Valentine's Day Dinner for Two ships to all 50 states and Puerto Rico, and the following recipes will help you make the most of your vegan eats!
Prep time/cook time: 60 minutes.
Preheat oven to 400º F. Since you most likely purchased the puff pastry in the freezer section of your local grocery store, pull one sheet of puff pastry out of the freezer and allow it to thaw slightly - about 10 minutes.
On a lightly floured surface, roll the puff pastry until ⅛” thick or until the sheet is about 12” in diameter. Place brie or camembert on the center of the puff pastry and fold the four corners over the edge of the cheese. You want the pastry to wrap the cheese but not overlap more than ½“
Transfer to a lined baking sheet and brush with soymilk. Bake 30-40 minutes or until the corners of the pastry are dark brown. Remove from the oven and allow to cool 5 minutes before cutting. Serve with crackers.
Prep time/cook time: 2 hours
This is our take on a classic Beef Bourguignon. Traditionally, the meat is a cubed chuck steak or brisket with long stewing tenderizing the meat. Since plant-based beef does not tenderize in the same way, we decided to keep the steaks intact for this version to make for an elegant dish perfect for dinner for two.
Prepare pasta as recommended on packaging.
In a large pot or dutch oven, fry the chopped bacon in 2 Tbsp of oil over medium heat for 5 minutes until crispy. Remove bacon from pot with a slotted spoon and set aside. Add another 2 Tbsp oil and sear ribeye steaks until lightly browned. Remove from pot and set aside. Add the remaining oil and sauté carrots, shallots and garlic in the pot for 5 minutes until softened. Next add the flour to create a roux. Heat, scraping the bottom of the pot for another 5 minutes.
Add the steak, bacon, red wine, beef broth, tomato paste, thyme and bay leaf. Bring to boil, and lower heat to low. Cover and simmer for 90 minutes, stirring occasionally. Meanwhile, in a medium to large sauté pan, melt butter over medium heat. Add sliced mushrooms and sauté until browned. Set aside.
In the last 5 minutes of simmering, add the mushrooms to the simmering liquid in the pot, stir to combine. Taste and adjust seasonings with salt and pepper. Allow to cool slightly before serving.
To plate: use tongs to transfer the two steaks to a plate next to or on top of mashed potatoes or pasta. Ladle sauce over the whole plate and garnish with a fresh herb such as parsley or thyme.
Wrap our hickory bacon around whatever you'd like to add a little extra sumthin sumthin. Our favorites are asparagus and dates, but the list can go on and on.
Bacon-Wrapped Asparagus
Stovetop Cook Time: 10 minutes
Cut the top 4” off of 1 bunch asparagus. Cut the bacon lengthwise into narrow strips. Working in bunches of 4-5 spears, wrap the asparagus in the narrow strips of bacon. Secure by poking a toothpick through the bundle.
In a medium sauté pan heat oil and pan fry asparagus bundles over medium heat: 2 minutes on each side, flipping to brown 3-4 sides. Remove from heat and transfer to a towel. Season asparagus with flaky sea salt to taste. Makes 4-6 asparagus bundles.
Here are some more ideas for bacon-wrapped noms:
You can watch the segment and find the recipes on the Twin Cities Live website.
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Ah, the old Ace in the Hole. The vegan Trojan Horse. The Very Fine Lasagna. When I had one last shot to convince my girlfriend’s parents that I wasn’t a total loser, I brought over this pantheon of Italian comfort and went from zero to hero with one cheesy, meaty lasagna pan of power. This saucy ninja will sneak past the defenses of any die-hard meat-eater, leaving them begging for seconds. -Kale
ONE 12 OZ [340 G] BOX LASAGNA NOODLES
SALT
3 TBSP OLIVE OIL
2 RED ONIONS, FINELY CHOPPED
6 GARLIC CLOVES, MINCED
SALT
10 ROMA TOMATOES, DICED, OR ONE 28 OZ [800 G] CAN CRUSHED TOMATOES
TWO 6½ OZ [185 G] CANS TOMATO SAUCE
TWO 6 OZ [170 G] CANS TOMATO PASTE
1 LB [455 G] GROUND SEITAN
1 BUNCH FRESH BASIL, STEMMED AND CHOPPED, PLUS MORE FOR GARNISH
1 BUNCH FRESH ITALIAN PARSLEY, CHOPPED, PLUS MORE FOR GARNISH
2 TBSP CANE SUGAR
1 TBSP FENNEL SEEDS
2 TSP ITALIAN SEASONING
½ TSP BLACK PEPPER
1 VEGAN EGG EQUIVALENT
8 OZ [230 G] VEGAN RICOTTA CHEESE
8 OZ [230 G] VEGAN MOZZARELLA CHEESE OR SIMILAR, SLICED
8 OZ [230 G] VEGAN MOZZARELLA CHEESE, SHREDDED
1 CUP [240 ML] CHEESE SAUCE BASE (RECIPE BELOW)
¼ CUP [25 G] GRATED VEGAN PARMESAN CHEESE (OPTIONAL)
Preheat the oven to 350°F [180°C].
Place the lasagna noodles into a 9 by 13 in [23 by 33 cm] baking dish, cover with warm water and a bit of salt, and let sit for 20 minutes until malleable. Drain and set the noodles aside.
Meanwhile, to make the red sauce: In a large pot over medium-high heat, add the oil. Once heated, add the onion, garlic, and a pinch of salt and cook for 2 to 3 minutes, or until the onion is translucent.
Add the tomatoes, tomato sauce, and tomato paste, stirring well to combine. Add the seitan, basil, parsley, sugar, fennel, Italian seasoning, and black pepper. Stir well, then season with salt.
Let the sauce simmer for a few minutes (or as long as you have time for; the longer the better, up to 2 hours).
To assemble: Grease the same 9 by 13 in [23 by 33 cm] baking dish with olive oil or nonstick spray.
In a medium bowl, mix the vegan egg with the vegan ricotta, whisking well to combine.
On the bottom of the greased baking pan, evenly spread about 3 cups [720 g] of the prepared red sauce. Layer six lasagna noodles lengthwise over the red sauce, overlapping slightly. Evenly spread the ricotta mixture over the lasagna noodles. Layer half of the sliced vegan mozzarella over the ricotta. Ladle another 3 cups [720 g] of red sauce on top of the mozzarella. Repeat the layers once more.
Top with the shredded mozzarella, cheese sauce, and vegan Parmesan. Cover the pan with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
Garnish with minced basil and parsley and serve. Store leftovers in an airtight container in the refrigerator and enjoy within 1 week.
If possible, let the assembled, unbaked lasagna sit in the refrigerator overnight to allow the flavors to combine.
My journey through the world of vegan cheese began with this recipe, and I still make gallons of it every week at the Herbivorous Butcher. I encourage you to experiment with different ratios, binders, and emulsifiers—you never know what sort of magic you can create. —Kale
2¾ CUPS [660 ML] UNSWEETENED SOY MILK
2 CUPS [480 ML] REFINED COCONUT OIL, MELTED
1 TSP WHITE WINE VINEGAR
1 TSP FRESHLY SQUEEZED LEMON JUICE
⅓ CUP [45 G] TAPIOCA FLOUR
3 TBSP NUTRITIONAL YEAST FLAKES
2 TBSP SALT
2 TSP WHITE MISO PASTE
In the carafe of a blender, combine the soy milk, coconut oil, vinegar, lemon juice, tapioca flour, nutritional yeast, salt, and miso. Process until smooth, scraping down the sides with a rubber spatula.
Empty the contents of the blender into a medium saucepan over medium heat and cook until the sauce is glossy and registers 180°F [82°C] on a probe thermometer. To prevent burning, use a rubber spatula to scrape the bottom and sides of the pan constantly as the cheese begins to congeal and thicken.
Serve immediately or store the sauce in an airtight container in the refrigerator for up to 1 week.
In some recipes, ingredients can be replaced and changed, but the soy milk and coconut oil in this recipe are vital for its success. Preferably the soy milk you choose will have just two ingredients: soy milk and water. Ingredients like carrageenan and other additives when not used on purpose can adversely affect the end result. At the very least, get one without any added sugar. The coconut oil must be refined—that is, without the flavor and aroma of coconut. If the label reads “virgin,” it’s usually unrefined, which will leave your cheese sauce tasting a bit more tropical than intended.
Feel free to play around with the amount of tapioca flour you use. Adding more will simply produce a thicker sauce. And don’t let anyone tell you differently—the thickness you prefer your cheese sauce to be is your own damn business!
Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.
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Katsudon (in Japanese: カツ丼) is a popular Japanese meal. It’s a beautiful name for a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). Back on Guam, there was a tiny Japanese place with just nine seats at the bar, and it was fabulously called OK U Mr. Cook. The owner would always make a special bowl of katsudon for little Aubry without the bean sprouts. This is our rendition of the classic Japanese dish that would make little Aubry’s heart soar— and still does.
1 PATTY-SIZE CHICKEN CUTLET OR PORK CHOP OR TOFU
VEGETABLE OIL, FOR FRYING
½ CUP [70 G] ALL-PURPOSE FLOUR
½ TSP SALT
¾ CUP [180 ML] JUST EGG PLANT-BASED EGG REPLACER
½ CUP [30 G] PANKO BREAD CRUMBS
VEGETABLE OIL, FOR FRYING
½ MEDIUM YELLOW ONION, THINLY SLICED
½ CUP [120 ML] DASHI BROTH
3 TBSP SOY SAUCE
2 TBSP SAKE
1 TBSP MIRIN
½ TBSP SUGAR
ONE 12 OZ [360 ML] BOTTLE JUST EGG PLANT-BASED EGG REPLACER
1½ CUPS [300 G] COOKED SHORT-GRAIN WHITE RICE, WARM
GREEN ONION, SLICED, FOR GARNISH
TOGARASHI (JAPANESE SEASONING)
Prepare the chicken cutlet/pork chop/tofu and set aside.
Set up a cooling rack or line a plate with paper towels. Add a ¼ in [6 mm] layer of oil to a heavy-bottom skillet and heat to 350°F [180°C].
To make the tonkatsu: In a shallow dish, mix together the flour and salt. Add the vegan egg to a second shallow dish and the panko to a third. Dredge the patty in the flour, then egg, then panko, making sure it’s completely coated. Carefully drop it into the hot oil. Fry until golden brown. Drain on the cooling rack or prepared plate and set aside.
To make the donburi: In a small sauté pan or skillet over medium heat, add a small amount of oil. Once heated, add the onion and sauté until translucent. Add the dashi, soy sauce, sake, mirin, and sugar and bring to a boil. Lower the heat to medium-low. Slice the tonkatsu patty and add it to the pan. Pour in the vegan egg and let cook until it sets in the middle and around the edges, 3 to 4 minutes. (It will look a little runny, but it’s just the sauce that gives it that appearance.)
To assemble: Put the warm cooked rice into a ramen-style bowl and slide the egg and tonkatsu mixture onto the top, allowing the sauce to pour in with it. Garnish with green onions and togarashi.
This meal serves one; just double everything for two people. You will need two small skillets or sauté pans as well. You can also make the sauce mixture in one separate pot, then split it into two pans if that makes it easier.
This recipe uses dashi broth, which is super easy to make and can be used in lots of recipes. To make it, you’ll need a package of dried kombu seaweed, available online or at any Asian market. Boil the kombu in water for 30 minutes. Strain the kombu from the broth and discard in the compost. The broth will smell fishy (because, duh, it’s seaweed), so don’t fret. You can store leftover broth for up to 1 week to make tempura sauce, miso soup, or more ramen.
Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.
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This recipe is like a lot of Guamanian cuisine—a melting pot of so many beautiful flavors all rolled into one roti. First, you might ask, What is a roti? In some cultures, it’s a fried flatbread. On Guam, it’s a type of thick, coconut-y flour tortilla. You’ll find your own delivery system (hoagies are a good place to start)—the important thing is this sandwich’s cross-cultural marriage of roti, eggs, veggies, and Sambal Mayo.
2 TBSP VEGAN BUTTER, PLUS MORE FOR THE SANDWICHES
½ TSP MINCED GARLIC
1 YELLOW ONION, CHOPPED
½ CUP [70 G] GRATED CARROTS
2 TBSP SEEDED AND DICED JALAPEÑO
7 OZ [200 G] GROUND VEGAN MEAT (WE LIKE HB BACON BRATS OR BEYOND BRATS FOR THIS)
2 CUPS [480 ML] JUST EGG PLANT-BASED EGG REPLACER
⅛ TSP KALA NAMAK (BLACK SALT)
4 SLICES VEGAN CHEESE
2 HOAGIE BUNS
SAMBAL MAYO (RECIPE BELOW)
SLICED GREEN ONIONS, FOR GARNISH
CHOPPED FRESH CILANTRO, FOR GARNISH
In a skillet over medium-low heat, melt the vegan butter. Sauté the garlic, onion, carrots, and jalapeños until the onions are translucent, about 5 minutes.
Add the ground vegan meat and cook until lightly brown, 4 to 5 minutes.
Meanwhile, in a bowl, whisk together the JUST Egg and kala namak. Pour 1 cup of the egg mixture into the skillet and cook over medium-low heat until the egg begins to set. Flip the omelet the best you can to cook thoroughly.
Once the omelet is cooked through to the center, top with 2 slices of the vegan cheese. Cover the pan and cook over low heat for another minute or until the cheese is melted. Set omelet aside and repeat with the remaining egg mixture.
Meanwhile, toast the hoagies. Spread butter and Sambal Mayo on the tops and bottoms.
Put an open bun facedown on each omelet, place an upside-down plate on top, then flip so the sandwich is on the plate.
Top with green onion and cilantro. Close the now overstuffed buns and enjoy!
This is the perfect mash-up of saucy and sassy. Try the spicy spread on any steak or chicken sandwich to give it a punch or use it as a dip to make raw veggies more exciting. This recipe makes ½ cup [120 ml] of sauce, so you might want to up the amount for double-dippers or to have it on hand for anything else that needs a kick.
½ CUP [120 G] FOLLOW YOUR HEART VEGENAISE
1 TBSP SAMBAL
⅛ TSP CAYENNE PEPPER
⅛ TSP GROUND TURMERIC
⅛ TSP CHINESE FIVE-SPICE POWDER
⅛ TSP GARLIC POWDER
In a medium bowl, combine the Vegenaise, sambal, cayenne, turmeric, five-spice powder, and garlic powder.
Use immediately or refrigerate in an airtight container for up to 3 weeks.
Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.
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We're thrilled to announce that we've been offered a space in the Food Building at the Minnesota State Fair starting this year!
Due to time restrictions, limitations from the size of the space, and other circumstances beyond our control, the menu will feature only three options, but we really think you'll enjoy what we're cooking up.
Some of you may be aware of our love for all things horror, so we used that for menu inspiration. The Poultrygeist will start with a piece of buttery Texas toast, and we're topping it with fried chicken tenders, sausage gravy, fried onions, and parsley.
This is essentially the same as the Poultrygeist, but we're using chicken-fried steak tenders!
For those who want to sample both or are sharing with loved ones, you can get the Poultrygeist and Steak-xorcist mashed together in one delicious boat.
We are in search of part-time and full-time employees for our state fair stall. Click here for more details!
We're thrilled to announce the debut of The Herbivorous Butcher Cookbook, coming in Fall 2022! There are 75+ recipes for plant-based meats and all the dishes you can make with them.
Available to pre-order now wherever books are sold!
The Herbivorous Butcher Cookbook includes recipes for vegan meats, from Porterhouse Steak to Pepperoni to Bologna and more. It also includes recipes that Aubry and Kale enjoyed growing up, based on their Guamanian-Chamorro background. You'll learn to make dishes from Spicy Tantanmen Ramen to Chamorro Macaroni Salad to Nana's Beef Stew.
]]>If you're anything like us, you love a good brunch, and this recipe for Vegan Biscuits and Gravy is a delicious addition to any meal.
1 Cup Vegan Milk
1 Tbsp Lemon Juice
2 Cups Flour
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
4 Tbsp Vegan Butter
Combine soy milk and lemon juice in a cup, set aside.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda and salt.
Cut the butter into the flour mixture, using your fingers break down the butter until it resembles small pebbles.
Mix in the soy milk mixture just until combined.
Turn out the dough onto a floured surface and press the dough, folding over until a smooth dough is formed.
Flatten dough into a rectangle and cut into 8 pieces. Arrange biscuits onto a parchment-covered baking sheet and brush with a little melted butter.
Bake for 10-15 min at 450 degrees. Makes 8 biscuits.
13 oz Breakfast Sausage (crumbled or sliced)
1/2 Cup Vegan Butter or Neutral Flavored Vegetable Oil
1/2 Cup Old School Brand™ White Gravy Mix (or other gravy mix)
3.5 Cups Plain, Unsweetened Vegan Milk
In a medium skillet, heat butter or oil over medium heat.
Add sausage and sauté for 5 minutes until sausage is crispy and browned on the edges. If the butter starts to smoke, lower heat to medium-low.
Add gravy mix to the skillet and stir for 3-4 minutes until flour is toasty and brown - this is called a roux.
While stirring with a whisk, slowly add the milk until there are no longer any lumps. Thicken, stirring constantly until desired consistency is reached - adding more milk if it gets too thick.
We currently offer two flavors of Breakfast Sausage, and either one works well with this recipe. CLICK HERE to see all of our current shipping options.
]]>Almond-based Ricotta is included in this year's Hoppy Spring Feast, and it's a perfect addition to this recipe for Vegan Lemon Ricotta Cake.
The Hoppy Spring Feast is available to pre-order through April 3 and ships to all 50 states and Puerto Rico, or you can order for in-store pick up.
CLICK HERE to see all of our current shipping options.
]]>We've been nominated in the Best Sandwich category for the 2022 VegOut Awards!
Reverie Cafe + Bar is the only other Minnesota business nominated, so be sure to show them some love in the Best Bar category.
There are many amazing vegan businesses to support in the awards, and we wish the best of luck to everyone. Thank you for your support!
]]>February 9 is National Pizza Day, and if you're local to us, you have many vegan options available to celebrate.
CRAVE is the only restaurant that uses our vegan mozzarella, and the rest use either Daiya or Follow Your Heart cheese.
All four Parkway Pizza locations carry our pepperoni, Italian sausage, chicken, and ham. They have their popular Vegavore, Artichicken (pictured above), and Hawaiian vegan pizzas, and of course you can build your own. Just don't forget the vegan artichoke dip!
A long-time staple in Uptown Minneapolis, Galactic Pizza only carries our pepperoni, but they have many other vegan-friendly options.
This year's Valentine's Day Dinner for Two features Filet Mignon with a Crab Cake mix, so you can enjoy Filet Oscar vegan-style! We're also including Muenster and Havarti Reserva, as well as Tuscan Sausage and Soppressata, so you can build a small charcuterie board for two.
The pack is on sale from January 17-30, and you can order for shipping or local pickup.
Ingredients
Directions
Heat oil in a medium-sized sauté pan over medium heat. Meanwhile, portion crab cake mixture into small cup firmly packed balls. Separately, mix breadcrumbs with a few pinches of salt in a small bowl or plate. Once balls have been portioned, roll each one in the breadcrumb dredge and flatten balls slightly to make a round, yet flattened crab cake patty.
Once oil is heated until shimmering (or 350º F), it is ready to fry. Slowly lower each crab cake into the hot oil, careful not to splash oil. After two minutes of frying, or once the underside of the crab cake is browned, flip with a spatula. Fry for another two minutes. Remove from oil and transfer to a paper towel-lined plate. Serve immediately.
Ingredients
Directions
Place tofu, vinegar, mayo, and spices into a blender, and blend on medium-high until the mixture has a smooth consistency. While the blender is running, slowly add the melted butter to the mixture. If desired, you can adjust the thickness of the liquid by adding 1-3 Tbsp of warm water, keeping in mind the consistency will thicken when cooled. Best served immediately and warmed slightly.
Heat the filet mignon in a pan on medium-high heat with a small amount of vegetable stock or water. Cook with the lid on for 10 minutes, remove water, then cook another two minutes on each side.
To plate the Filet Oscar, add the filet mignon and top it with a crab cake and then Béarnaise sauce. Add remaining crab cakes on the side, along with your favorite vegetable(s). Enjoy!
The Valentine's Day Dinner for Two pack also comes with meats and cheeses so you can enjoy a small charcuterie board. Slice the meats to your preferred thickness, and you can slice or cube the cheeses, or cut off slices as you go.
Add crackers or bread, fruits, or veggies.
CLICK HERE for more suggestions on building a beautiful vegan charcuterie board.
We ship to all 50 states and Puerto Rico, and you can find all of our shipping options here.
]]>Here are our recommendations on how best to enjoy your Turkey-Free Feast.
First, CLICK HERE for directions on how to prepare your one pound or stuffed turkey, and you'll also see a recipe for additional stuffing and for gravy.
This year, we included our favorite Kelly's Croutons in the feast, and they have a delicious recipe for making Sourdough Stuffing with the croutons.
Our Portuguese sausage is a fun additional to a variety of dishes, like stuffing or mashed potatoes. We're sharing a recipe for pairing them with Brussels sprouts.
Preheat a conventional oven to 400º F.
In a large sauté pan/skillet heat ½ of the oil, garlic and onion over medium heat. Sauté for 5-10 minutes until onion and garlic start to become translucent and slightly brown.
Meanwhile, in a large mixing bowl, toss Brussels sprouts in the remaining half of oil. Sprinkle them with smoked paprika and a slight amount of salt. Spread onto a baking sheet, cut-side down and bake for 20-25 minutes until thoroughly browned, saving your bowl for a later step.
In the skillet with onions and garlic that is working on the stove, add sliced sausage and continue to sauté for 10-15 minutes until Portuguese sausage is crisp on the edges and the onions and garlic are browned. Remove mixture from stove and set aside.
Once both Brussels sprouts are roasted and the sausage is browned and crisp, add both sausage mixture and Brussels sprouts to the mixing bowl that you set aside earlier. Stir to combine. Lightly drizzle the veggies with red wine vinegar and season with salt and pepper.
The fig brie and olive havarti are perfect for a plant-based charcuterie board. Add crackers or sliced baguette, fruits, and veggies, along with your favorite vegan meats.
CLICK HERE for more suggestions on building a beautiful vegan charcuterie board.
We also shared a Brie en Croute recipe, along with suggestions for the bacon in this year's Valentine's Day pack.
Our friend Cadry over at Cadry's Kitchen also has a ton of great ideas.
]]>Local customers have several ways to enjoy a fall feast this month! Please note the various pick up dates, times, and locations.
We make a stuffed turkey roast that feeds 8-10 people, and a one pound non-stuffed turkey roast that's perfect for 3-4 people. They are first come, first served for local pick up. At this time, you must plan to pick up within 2 days of purchasing, and we will continue making more turkey roasts if you don't want to rush to pick yours up.
You can keep it in the fridge unopened for up to two weeks.
Schedule your pick up through our in-store pick up site.
Turkey roasts contain wheat and soy.
You can pre-order large versions of mashed potatoes and gravy, bacon creamed corn, and biscuits with maple butter through November 14. Pick up November 17 or 24 from 1-4:30pm at 735 E. 48th Street, Minneapolis.
Pre-order through HBFC's Toast menu.
All sides contain gluten and soy.
From November 13-16 (quantity is limited), local customers can pre-order a large pumpkin pie to pick up anytime November 23 or 24 from 10am-7pm.
Note that you will not be able to schedule these dates, but the pies will only be available to pick up November 23 and 24.
We will have small pies on a first come, first served basis the weekend of November 19.
Pre-order a large pie through our in-store pick up site.
Pumpkin Pies contain gluten and coconut.
Hark! Cafe vegan and gluten-free pies
]]>We are thrilled to partner with Andy's Garage who will be at the Midtown Global Market Stall in the International Bazaar August 26-31. They are using our chorizo and frying it up as ChoriPops: fried in corndog batter with either avocado salsa or mole sauce with a side of Mexican BBQ chips.
The entire dish is vegan, and the ChoriPops will be fried in a separate fryer from their non-vegan food.
This is the first year we've had a product included at the Minnesota State Fair and we hope it's not the last.
You can view other vegan options at the Minnesota State Fair at bitesizedbeet.com.
Learn more about the Minnesota State Fair at mnstatefair.org.
Photo provided by Andy's Garage
]]>Set to open late spring, we are excited to announce the addition of Herbie Butcher's Fried Chicken to the family! It's a fast casual fried chicken restaurant located at 735 E 48th St in South Minneapolis.
We'll serve up buckets of fried chicken, fried chicken biscuit sandwiches, mac and cheese, malts, and more.
Follow along on social media for updates:
Read more from VegNews.
]]>1. In a large stockpot, cover potatoes with water and add a generous pinch of salt. Bring to a boil on the stove over high heat. Boil for 16-18 minutes (depending on size of potato) until potatoes are tender enough to pierce with a fork.
2. Drain the potatoes and return to the pot.
3. Add butter and mash the potatoes until mostly mashed yet with a small amount of chunks.
4. Stir in milk and cheese sauce.
5. Season with salt and pepper.
We also like Make It Dairy Free's Scalloped Potatoes recipe where you could replace oat milk with the Camembert Sauce.
1. Preheat the oven to 350 degrees.
2. Spray 8x8 pan with vegetable oil spray.
3. Heat oil in a large skillet over medium-low heat. Add the chopped onion, salt and nutmeg and cook, stirring until onions are very soft: 6-8 minutes.
4. Add flour until incorporated.
5. Stir in milk and water/vegetable broth. Continue stirring until sauce thickens.
6. Add cheese and stir until cheese is melted and incorporated.
7. Add green beans and toss until combined.
8. Transfer mixture to an 8x8 baking dish and bake until hot and bubbly around the edges, about 15-20 minutes.
9. Top with fried onions and bake for an additional 15-20 minutes until onions are golden. Remove from the oven and allow to cool before serving.
Preheat oven to 400º F. Wash sweet potatoes and cut into ½ inch chunks. Toss in a large bowl with olive oil, salt and pepper. Roast sweet potatoes on a baking sheet for 25 - 30 minutes until potatoes are slightly browned and soft enough to pierce with a fork.
While the sweet potatoes are roasting, melt butter in a small saucepan and whisk in brown sugar and minced rosemary. Heat over medium heat until sugar has dissolved into a clear glaze. Remove from heat.
Once sweet potatoes are done roasting, partially mash potatoes with a fork or potato masher. Leave as many chunks as desired. Add the brown sugar rosemary glaze and stir slightly. Transfer this mixture to a greased 9 X 9 or similar size casserole dish or cake pan. Top with marshmallows and bake, uncovered for 10 - 15 minutes until marshmallows are golden brown and bubbly. Garnish with more minced fresh rosemary. Serves 3-4 people.
1. Dice bread to 1" cubes, dry in oven at 275 for 30 mins
2. Slice the mushrooms, pulse pecans in the food processor for a rough chop
3. Cook mushrooms down in the oil until they release their water and it starts to evaporate
4. Add sage and continue cooking until the mushrooms are a deep brown
5. Add remaining veg and cook until soft
6. Add stock and pecans, bring to a boil
7. Dice Maple Sage Breakfast Sausage
7. Add bread, salt and pepper, and breakfast sausage. Fold in until everything is well incorporated
8. Put in pan, 2" deep, cover with foil and bake at 350 for 30 mins, then 10 minutes uncovered
Or consider Make It Dairy Free's Apple and Sausage Stuffing using the Maple Sage Breakfast Sausage.
Hasselback Potatoes with Maple Sage Breakfast Sausage
Cadry's Kitchen Baked Potato Soup: Bacon and Herb Cheddar would be great additions to this, or even consider mixing in the Camembert Sauce
You can find more inspiration from Cadry's Kitchen here and here.
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Our Cozy Winter Pack ships to all 50 states and Puerto Rico. The pack includes garlic pepper havarti sauce, cheddar sauce, meatloaf, bacon brats, chorizo, and festive seasonal pasta. The following recipes will help you make the most of your vegan eats!
Preheat oven to 400º F. Boil pasta until al dente - still firm, yet tender. In the meantime, melt vegan butter in a small saucepan. Add flour to the butter. Whisk, scraping the bottom of the pan until light brown and fragrant, around 3-5 minutes. Slowly add milk to the roux (flour butter mixture), stirring with a whisk and bring up to a simmer. Allow sauce to thicken for 5 minutes, stirring occasionally. Add Cheddar Sauce to the milk mixture. Taste and season with more salt if desired.
Add cheese sauce to coat the cooked pasta. If desired, add crumbled Chorizo. Pour noodles into a greased baking dish. Cover with breadcrumbs and bake for 30 minutes, uncovered until edges are golden brown and bubbly.
Prepare pasta as instructed. While waiting for the water to boil, slice bacon brats into medallions and pan fry on medium heat, flipping frequently, for 5 minutes or until they start to brown. Set aside.
Once pasta is cooked, drain, then pour back into the pot. Add desired amount of cheese sauce and stir on medium heat for two minutes, making sure to coat all of the pasta. Add bacon brats and stir for two more minutes, then serve.
In a large stock pot, sauté onion and carrot with the butter over medium low heat until soft and translucent, about 10-15 minutes. Add cornstarch to the pot and continue to sauté for 5 minutes. Slowly whisk in beer and broth. Bring to a boil. Slowly whisk in cheese sauce. Heat until thickened to desired consistency. Season with salt and pepper to taste.
Cut potatoes into large pieces and boil until fork tender. Drain, add to large bowl and mash in milk, butter, salt, and Garlic Pepper Havarti Sauce.
Preheat oven to 375º F.
Grease a 12 inch cast iron skillet or 9x9 baking dish. Crumble meatloaf so it covers the bottom, then add peas and press in gently to even out the top. If you're adding optional layers, add them now.
Spread the mashed potato mixture on evenly using a spatula. Add tater tots. Bake uncovered in oven for 60 minutes or until tots are golden brown. If adding gravy or shredded cheese, add those for the last few minutes of baking.
CLICK HERE to view all of our shipping options.
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