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Vegan Shepherd's Pie

2 tbsp vegan butter
3 small carrots, sliced 
1 cup frozen pearl onions
1 lb leftover vegan turkey, chopped
1 tbsp flour
1 cup peas
1 cup vegan leftover stuffing
salt and ground pepper, to taste 
1 cup vegetable broth/stock
3 cups leftover vegan mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat vegan butter over medium heat. Add onions and carrots and cook until soft, about 5 minutes. Add vegan turkey and cook until browned, another 5 minutes. Add flour and stir; then add peas and stir, cooking for another 2-3 minutes. Add leftover vegan stuffing. Season with salt and pepper, to taste. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to a deep pie pan or cast iron skillet.

Spread leftover vegan mashed potatoes on top of vegan turkey mixture. Bake until golden on top and heated through, about 25 minutes. Enjoy!

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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 Sausage Gumbo

We're celebrating Mardi Gras with Vegan Sausage Gumbo!

2 vegan Italian sausages, sliced

2 vegan sriracha brats, sliced
1/2 cup olive oil 
(plus 2 tablespoons for browning vegan meats)
1/2 cup flour
1 onion, chopped
1/2 green bell pepper, chopped
3 celery stalks, chopped
3-4 cloves garlic, chopped
3 cups vegetable stock or broth
2 cups diced canned tomatoes (in their juice)
salt and freshly ground black pepper, to taste
2 tablespoon creole seasoning, or more to taste (we used a blend of paprika, oregano, basil, cayenne pepper, onion powder, thyme and garlic powder)
Steamed white rice, for serving
Green onions, sliced for garnish
Hot sauce, for serving

Drizzle olive oil in a skillet over medium heat. Cook vegan sausages and brats until browned. Remove from head.

In a large pot, warm oil over medium heat until hot. Add flour to the pot, whisking until the consistency is uniform. Cook the roux, whisking frequently, until it is brown, about 20 minutes.

Add celery, green bell peppers, onion, and garlic to the pot. Stir, then cover pot until the onions begin to soften and turn translucent (about 10 minutes)

Add broth, and stir to combine. Add tomatoes with their juices, salt and pepper, and creole seasoning, then cover and simmer for 15-20 more minutes.

Taste the gumbo for seasoning, and adjust as desired. Add the vegan sausage and brats, and let simmer for another 15 minutes (or longer) to let the flavors concentrate.

Sprinkle with green onions, and serve over rice. Serve with hot sauce. Enjoy!

Serves 4 people.

*Italian Sausage & Sriracha Brats are found in our Vegan Starter Kit. You could also use the Italian Sausage & Pepperoni in the Pizza Pack. Click here for all ordering options.

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

Check out our Online Shop for shipping options.

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