All Minnesota CRAVE restaurants now include our products on their new vegetarian/vegan menu. Enjoy nachos, flatbread, pasta, and more.

The stir fry is automatically vegan, and you can choose to add our seitan chicken.

The Chopped Salad comes with dried cherries, pomegranate seeds, toasted almonds, sliced apple, and avocado. You can get it vegan with our herbed feta, bacon, and chicken.

The Vegan Meat Flatbread includes our Italian sausage, bacon, herbed feta, and mozzarella, along with oregano, garlic, and tomato sauce.

We could go on, but we think your time would be best spent heading over to the CRAVE nearest to you to enjoy all these new options.

CRAVE American Kitchen & Sushi Bar
craveamerica.com

These Bacon-Stuffed Cremini Mushrooms are a beautiful and delicious appetizer. If you don't have our Bacon Bits, you can easily cut up strips of our bacon to make your own.

INGREDIENTS
2 pounds cremini (aka baby portobello) mushrooms
2 cups raw cashews
2 cups cubed French baguette
1/2 cup fresh parsley
1/2 cup nutritional yeast
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon salt
1/2 cup extra virgin olive oil
7 ounces vegan bacon bits

DIRECTIONS
Preheat oven to 350º F.

1. In a food processor or wide blender, pulse cashews until pulverized into coarse meal.  Transfer to a medium mixing bowl.

2. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl.

3. Clean and mince fresh parsley and add to cashew/breadcrumb mixture.

4. Add nutritional yeast, granulated garlic, onion powder, salt, olive oil and bacon bits to the mixture. Either by hand or with a pastry blender, mix until thoroughly combined.

5. Clean and de-stem mushrooms.

6. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet.

7. Once mixture is used up, drizzle with narrow stream of additional olive oil and bake for 25 minutes until golden brown.

Makes about 20-25 mushrooms.

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