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3 Places in Town to Score a Vegan BLT

The Depot Tavern
This one's the OG. The Depot Tavern was the first to get on board with a vegan BLT. They use our Hickory Bacon and add vegan mayo. You also have the option to add avocado, which we recommend!

The Sheridan Room
They've added a twist to their VLT by making a fancy tomato relish in addition to the mile high layers of Hickory Bacon. This one means business.


Piggy Bank
One of our newer partners and a new addition to Uptown, Piggy Bank uses our bacon and mozzarella, plus vegan chicken from Gardein, for their Grilled Vegan Chicken BLT. Pro-tip: upgrade to the truffle fries.

Have you tried them all?

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Hasselback Sweet Potatoes with Butternut Squasage

Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages. 

1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

Mix spices into the oil, then liberally brush over the top of the potatoes. 

Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

During this time, slice sausage into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.

Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

Remove from oven, place in serving dish, and enjoy with a few friends or family members!

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Red Pepper Soup

This recipe for Red Pepper Soup comes from Abby, one of our awesome regular customers. It's perfect for fall or winter and pairs perfectly with Vegan Grilled Cheese!

1 med yellow onion, diced
3 minced garlic cloves
3 tablespoons vegan butter
2 - 14.5oz cans roasted tomatoes
12oz jar roasted red peppers
3 cups veggie broth
2 tablespoons tomato paste
2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
8oz shredded cheese of your choice (recommendations: Pepper Jack, Smoked Gouda, Cheddar - freeze for 10 minutes before shredding)
All the cream from a chilled can of coconut milk

Add undrained tomatoes and peppers, broth, tomato paste, herbs to the crock pot on the low setting.

Over medium heat, sauté onion and garlic in butter until soft and add to crock pot. Cook on low for 4 hours. Then put in a blender and puree, pour back into the crock pot and stir in cream and cheese then cook another hour. Makes about 12 (1 cup) servings.


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