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      Vegan Portuguese Frittata with Portuguese Sausage & Swiss Cheese

      • 1 Large Head Garlic
      • 2 Lbs Russet or Gold Potatoes (sliced thinly)
      • 6 Tablespoons Extra Virgin Olive Oil
      • 12 Tablespoons Follow Your Heart's VeganEgg
      • 3 ¾ Cup Ice Water
      • 1 teaspoon Salt
      • ½ teaspoon Freshly Ground Black Pepper
      • 1 Bunch Green Onions (white and green parts slices thinly)
      • 13 oz. Vegan Portuguese Sausage (crumbled)
      • 5 oz. Vegan Swiss Cheese (crumbled)


      Preheat oven to 400º F. Cut off the top ½ inch of the whole head of garlic leaving a cross section that cuts into each clove. Cover garlic in 2 Tablespoons extra virgin olive oil and wrap in aluminum foil. Bake for 30 minutes.

      In the meantime, thinly slice 2 lbs of potatoes. Working in a large (9”+) cast iron skillet or if you wish to bake frittata in a baking dish, a separate sauté pan sauté potatoes in olive oil. Working in batches and stirring often over medium-high heat potatoes until thoroughly browned, around 15 minutes per batch. 

      While potatoes are sautéing, measure VeganEgg in a large mixing bowl. Vigorously whisk in ice water and season with salt and pepper. Thinly slice green onions and crumble vegan cheese and sausage. Once garlic is light brown, translucent and fragrant, squeeze out garlic flesh into a small bowl and mash. Add garlic to VeganEgg mixture. 

      Once potatoes are dark brown and tender, spread the potatoes out evenly in the cast iron skillet or another baking dish if desired. Gently press the potatoes around the bottom and edges of the pan to make a crust. Add the sausage, and cheese on top of the potatoes. Pour the egg mixture into the pan on top of the potatoes and sausage. Finish by topping the egg mixture with thinly sliced green onion. Bake, uncovered for 45 minutes until egg is set in the center.

      Allow to cool slightly before cutting a serving. 

      Serves 4-6 people.

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      Recipe: Chorizo Omelettes

      One of our favorite fans on Instagram is @gypseavegan, and this week she's sharing her recipe for Chorizo Omelettes using our Mexican Chorizo, Pepper Jack Cheese and Follow Your Heart's VeganEgg which we sell at the shop.

      Add 2 heaping tbsp of the VeganEgg to 1/2 cup very cold water. Briskly whisk or throw the mixture in a Bullet or small blender. If you do the latter, put the water in first, otherwise the the VeganEgg will get pushed to the bottom by the temperature of the water and won't distribute evenly. A small silicone spatula helps get out every last bit of mixture which helps it fluff when cooking.

      Pre-grease a pan or skillet with some Herbivorous Butcher Salted Butter then pour in the VeganEgg.

      Add 1/4 cup of dime sized pieces or shreds of Herbivorous Butcher Pepper Jack Cheese to one half, then add Mexican Chorizo on top of the cheese.

      Flip the plain half of the VeganEgg onto the one with cheese and chorizo.  Wait about 4-5 minutes at medium heat (turn it up a little if it's not giving a significant sizzle) then flip with a big spatula.

      Wait another 5-6 minutes so the cheese and chorizo can heat up, then enjoy!

      You can add other ingredients like cilantro or finely chopped onions but this is a delicate omelette. Consider doubling the VeganEgg recipe if you want to add more ingredients. Serve with rice and beans or perhaps a side of avocado toast!

      If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

      Top photo provided by @gypseavegan.

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