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      FREE SHIPPING to all 50 states & puerto rico Contact | info@theherbivorousbutcher.com |

      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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      Restaurant Partner: Aster Cafe

      Aster Cafe is only a few minutes' walk from the shop, and when the weather is nice, there's nothing better than enjoying the view of the river and downtown Minneapolis from their patio. They also regularly host live music performances.

      Aster Cafe's spring menu currently features our Korean Ribs that you can enjoy in their Banh Mi or Bibimbap Rice Bowl. Hold the aioli on the Banh Mi and the egg on the Rice Bowl.
      You may find the Bibimbap Rice Bowl more flavorful since the Gochujang sauce ties the dish together. We recommend asking if you can sub the aioli on the Banh Mi for the Gochujang sauce.

      Note that there's an Almond Milk Panna Cotta on the dessert menu but it is not vegan.

      Aster Cafe
      125 Southeast Main Street
      Minneapolis, MN
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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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