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      Recipe Collab: I Heart Keenwah Thai Larb Salad

      Larb is a meat salad that's considered the unofficial national dish of Laos. We sent our jackfruit Shredded Chicken to our friends at I Heart Keenwah, and they came up with a vegan version of Larb Salad using their yummy Toasted Quinoa. Enjoy the recipe, and check out their website to learn about their other quinoa products.

      Ingredients: 
      Juice of 2 limes (~1/4 cup)
      Juice of 1/2 lemon
      2 Tbsp brown sugar
      2 Tbsp soy sauce
      2 Tbsp oil (e.g., peanut oil)
      1 Tbsp red chili flakes (Thai or Korean)
      3 shallots, thinly sliced
      1 serrano chili, thinly sliced
      1 7.0oz package Herbivorous Butcher vegan Shredded Chicken (7.5oz) 
      2 chopped scallions
      1 cup chopped mint
      1/2 cup chopped cilantro
      1 head Boston lettuce leaves
      1 cup I Heart Keenwah Toasted Tricolor Quinoa, cooled (follow cooking directions on packet)
      Salt and pepper to taste

      Directions:
      1. In a large mixing bowl, whisk together lime juice, lemon juice, sugar, soy sauce, and oil.
      2. Add red chili flakes, shallots, and serrano chili and stir.
      3. Fold in vegan shredded jackfruit chicken, scallions, mint and cilantro. Salt and pepper to taste.
      4. Serve with a side of lettuce leaves and tricolor quinoa.

      To eat, spoon chicken mixture and quinoa on lettuce wrapper and enjoy.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
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      Vegan Chicken Gyros

      Mississippi Market hosted a series of 3 classes that promote plant based eating, collectively called Eat More Plants. The first featured Tempeh Tantrum, we were featured in the second, and the last one featured J. Selby's.

      Chef Collin created a fun and simple Vegan Chicken Gyros recipe to demo for the class, and you can make it yourself at home by following the recipe below.
      Our chicken can be purchased through our a la carte menu.

      Ingredients:
      Pita
      Gyro Meat (recipe below)
      Tzatziki (recipe below)
      Roasted Veggies
      Cherry Tomatoes
      Cucumber
      Red Onion
      Optional: 
      Smashed Chickpeas
      Almond Feta
       
      Gyro Meat:
      1 lb HB Vegan Chicken Cutlets
      1 Tablespoon + 1 teaspoon Chili Powder
      2 teaspoons ground coriander
      2 teaspoons ground cumin
      1 teaspoon paprika 
      1 teaspoon garlic powder
      2 teaspoons dried oregano
      2 teaspoons dried thyme
      2 Tablespoons grapeseed oil

      Preheat oven to 350 degrees F. On a cutting board, thinly slice vegan chicken cutlets and use your hand to partially shred. Place shredded chicken into a large mixing bowl with spices and grapeseed oil. Spread chicken on a sheet pan and toast for 20 minutes, stirring once or twice in between.
      Tzatziki:
      2 Cups Plain Non-Dairy Yogurt (unsweetened and without vanilla)
      1/2 Cucumber
      4 Cloves Garlic, minced
      1/4 Cup Fresh Mint, minced
      1/4 Cup Fresh Italian Parsley, minced
      1 Lemon Zested
      1/2 Lemon Juiced
      Salt and Pepper to taste

      Mix yogurt, minced garlic, herbs, lemon in a medium mixing bowl. Set aside. Cut cucumber lengthwise and lightly scrape out one half of the cucumber’s seeds with a spoon. (Save other half for gyro toppings.) With a cheese grater, grate the seeded cucumber half into a clean kitchen towel or cheese cloth. Squeeze out excess moisture. Add to bowl and mix together. Season with salt and pepper to taste. 

      Thank you to Katie at Mississippi Market for inviting us to participate in this series! Click here to check out all of the market's community events.
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      Recipe Collab: I Heart Keenwah Vietnamese Summer Rolls

      Our friends at I Heart Keenwah offer a variety of versatile quinoa products, including an amazing Toasted Quinoa. We sent them our jackfruit gluten-free Shredded Chicken, and they combined it with their Toasted Quinoa to create these beautiful Vietnamese Summer Rolls. Enjoy the recipe, and check out their website to learn about their other quinoa products.

      Ingredients
      1 medium carrot, chopped into matchsticks
      1 cup I Heart Keenwah Toasted Quinoa
      2 cups water
      1 cup cooked beets
      8 basil leaves
      16 mint leaves
      1/2 cup Herbivorous Butcher Shredded Jackfruit Chicken
      8 sheets Vietnamese rice paper

      Sauce:
      1/4 cup natural-style creamy peanut butter
      2 Tbs water
      1 Tbs hoisin sauce
      1/2 Tbs freshly squeezed lime juice (from 1/2 lime)
      1 Tbs soy sauce
      1 tsp sriracha
      1 tsp maple syrup

      Directions
      1. Add the quinoa and water to a pot with a tightly fitting lid.
      2. Puree pre-cooked beets (store bought is fine) and add 1/2 of it to the quinoa and water.
      3. Bring beet puree, quinoa and water mixture to a boil, then cover and simmer on low for 20 minutes. Let cool.
      4. Prepare the sauce by whisking together peanut butter, water, hoisin, lime juice, soy sauce, sriracha and maple syrup.
      5. Soak rice paper in a bowl full of cold water. Remove rice paper once soft. 
      6. Spread rice paper onto a flat surface. In the center of the paper, layer on mint leaves, 1 Tbs beet-red quinoa, basil leaf, 1 Tbs vegan shredded jackfruit chicken, and a few carrot sticks. 
      7. Fold in the sides and roll. Repeat 8 times.
      8. Serve summer rolls with dipping sauce, and enjoy.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
      Read more