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      2017 Turkey-Free Feast Recipes

      Turkey cooking instructions:

      Heat oven to 325 degrees, and place your stuffed vegan turkey in an oven-safe dish surrounded by veggies or stuffing. Cover with foil and bake for one hour (closer to 45 minutes for the smaller roast) until the internal temperature reaches 120 degrees. 
      Baste with a combination of the following every 20 minutes or so:
      1/2 cup olive oil (or other vegetable oil)
      1/2 cup vegetable broth
      1/2 cup soy sauce or tamari

      1 "not beef" or "not chicken" bouillon cube
      2 cups water
      1/2 teaspoon onion powder
      Several dashes of garlic powder
      2 tablespoon nutritional yeast
      A few dashes of soy sauce or liquid aminos
      1/2 teaspoon mustard
      1/4 - 1/2 cup flour as needed for thickening
      1 tablespoon vegan butter
      Salt and pepper to taste

      Combine in a pot on medium heat and stir. Whisk in flour until desired thickness is reached. Serve immediately.

      Roasted Sweet Potatoes with Marshmallows
      1 pound sweet potatoes (3-4 medium)
      1/4 cup extra virgin olive oil
      2 teapoons Kosher salt
      1 tablespoon fresh ground pepper
      2 tablespoons vegan butter
      1/4 cup dark brown sugar
      1/4 cup fresh rosemary (minced)
      10 ounce bag mini Dandies Marshmallows

      Preheat oven to 400º F. Wash sweet potatoes and cut into ½ inch chunks. Toss in a large bowl with olive oil, salt and pepper. Roast sweet potatoes on a baking sheet for 25 - 30 minutes until potatoes are slightly browned and soft enough to pierce with a fork.

      While the sweet potatoes are roasting, melt butter in a small saucepan and whisk in brown sugar and minced rosemary. Heat over medium heat until sugar has dissolved into a clear glaze. Remove from heat.

      Once sweet potatoes are done roasting, partially mash potatoes with a fork or potato masher. Leave as many chunks as desired. Add the brown sugar rosemary glaze and stir slightly. Transfer this mixture to a greased 9 X 9 or similar size casserole dish or cake pan. Top with marshmallows and bake, uncovered for 10 - 15 minutes until marshmallows are golden brown and bubbly. Garnish with more minced fresh rosemary. Serves 3-4 people.

      2 and 1/2 pounds of bread

      1 pound mushrooms
      6 ounce toasted pecans
      1/2 cup oil of choice
      2 tablespoons dried sage
      1 large onion, diced
      1 large leek, sliced, white part only
      4 large celery stalks, diced
      4 cloves garlic, minced
      1 quart vegetable stock
      Salt & pepper to taste

      Dice bread to 1" cubes, dry in oven at 275 for 30 mins
      Slice the mushrooms, pulse pecans in the food processor for a rough chop
      Cook mushrooms down in the oil until they release their water and it starts to evaporate
      Add sage and continue cooking until the mushrooms are a deep brown
      Add remaining veg and cook until soft
      Add stock and pecans, bring to a boil
      Add bread, salt and pepper, fold in until everything is well incorporated
      Put in pan, 2" deep, cover with foil and bake at 350 for 30 mins, then 10 minutes uncovered


      By Cherise Peterson, on

      Just finished up our fully vegan thanksgiving dinner that we received from The Herbivorous Butcher, and I couldn’t be more satisfied! Everything from the stuffing to the roast was UNBELIEVABLE! We even had a full on carnivore try a taste and they said it was SO delicious and they were amazed. We have tried many other meat alternatives, but man, this takes the cake….or the pie, rather :) Thank you, thank you for everything that you do and for supporting and creating a cruelty free, yet delicious lifestyle. Cheers!

      By Stephanie Wilcox, on

      I just placed my order for Thanksgiving and I am so excited to try everything! I am having 6 people over to celebrate. Half of us are vegan, one is a vegetarian and the other two are always up to try anything. I’m thinking after they try this Thanksgiving Feast they will make the lifestyle change. Every holiday I struggle to find a good roast type option. My husband and I can never find something we both like. I am confident we found the answer this holiday! I also couldn’t help myself and I purchased many more items to try. We are excited! I have read about you guys for a while and I am so grateful that you ship out of state. Keep on creating amazing vegan options that will make us vegans order more and others wanting to make the lifestyle changes! Thank you! I will post my meals on Instagram @leaflifehappy

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