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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

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      Easy Vegan Pasta with Vegan Meaty Red Sauce

      1 vegan Korean Rib, finely chopped
      Extra virgin olive oil
      3 garlic cloves, peeled and sliced
      1 tbsp crushed red pepper (to taste)
      1 small bunch of fresh basil, leaves picked
      1 can diced tomatoes
      Sea salt
      Freshly ground black pepper
      Vegan pasta of choice
      Vegan ricotta, to serve

      Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil is hot, add the garlic and crushed red pepper and fry until lightly colored. Add the chopped vegan Korean Ribs and brown. Drop in most of the basil and after a minute, add the tomatoes. Bring to a boil and simmer for about 5 minutes. Taste the sauce and season with salt and pepper. Keep warm.

      Bring a large pot of salted water to boil. When the water is at a rolling boil, add the pasta and cook until just al dente. Drain the pasta and reserve a bit of the cooking water.

      Stir the pasta into the warm sauce. Add a few spoonfuls of the cooking water. Top with a couple dollops of vegan Ricotta cheese, freshly ground pepper and the reserved basil leaves. Serve immediately. This pairs well with a glass of vegan red wine!

      Korean Ribs are available for purchase through our Online Shop.

      Thank you to Carly & Blake of We Are Meatless for the video and recipe!


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      Vegan Korean Fried Rice

      1 tbsp oil (vegetable or coconut)
      1/2 lb vegan Korean ribs, chopped into cubes
      1 VeganEgg, prepared according to directions
      1/2 cup carrots, chopped
      1/2 cup peas
      1/2 cup scallions, sliced
      1/2 cup mushrooms, chopped
      2 garlic cloves, minced
      1 inch ginger, grated
      3 cups cold cooked rice (day old preferred)
      1/4 cup liquid aminos, or soy sauce
      1 tsp chili powder
      1 tsp onion powder
      1 tsp pepper
      1 tsp sesame oil

      Chop Korean ribs into small cubes, set aside
      Heat 1 tbsp oil in large pan or wok, medium-high heat
      Pour VeganEgg into pan, start scrambling immediately
      Add carrots and peas, stir-fry for 2-3 minutes
      Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes
      Add Korean ribs, stir in with mixture
      Spoon cooked rice into pan
      Add soy sauce, chili powder, onion powder and pepper, stir-fry for 2-3 minutes
      Pour sesame oil over mixture, blend and remove from heat
      Garnish with green onions and serve


      Thank you to Carly and Blake from We Are Meatless for creating this meal!

      Check out our Online Shop for shipping options.


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