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Restaurant Partner: Piggy Bank

Piggy Bank is a casual restaurant in Uptown Minneapolis that includes our products on a separate plant based menu. Order at the counter, then grab a table or spot at the bar. They have nachos, salads, flatbreads, and more.

The vegan chicken fritters include our seitan chicken and ranch.

The nachos are topped with our cheese and chorizo. 

The fried buffalo cauliflower is topped with our almond-based herbed feta. 

They even have a banana split for a vegan dessert option!

Piggy Bank comes from the same restaurant family as Crave, who we recently partners with. There's a full bar and a small parking lot on the south side. We're excited about this new addition to our list of restaurant partners!

Piggy Bank
2841 Hennepin Avenue S.

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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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