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      Easy Vegan Pasta with Vegan Meaty Red Sauce

      Posted by The Herbivorous Butcher on

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      INGREDIENTS: 
      1 vegan Korean Rib, finely chopped
      Extra virgin olive oil
      3 garlic cloves, peeled and sliced
      1 tbsp crushed red pepper (to taste)
      1 small bunch of fresh basil, leaves picked
      1 can diced tomatoes
      Sea salt
      Freshly ground black pepper
      Vegan pasta of choice
      Vegan ricotta, to serve


      DIRECTIONS: 
      Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil is hot, add the garlic and crushed red pepper and fry until lightly colored. Add the chopped vegan Korean Ribs and brown. Drop in most of the basil and after a minute, add the tomatoes. Bring to a boil and simmer for about 5 minutes. Taste the sauce and season with salt and pepper. Keep warm.

      Bring a large pot of salted water to boil. When the water is at a rolling boil, add the pasta and cook until just al dente. Drain the pasta and reserve a bit of the cooking water.

      Stir the pasta into the warm sauce. Add a few spoonfuls of the cooking water. Top with a couple dollops of vegan Ricotta cheese, freshly ground pepper and the reserved basil leaves. Serve immediately. This pairs well with a glass of vegan red wine!
      Korean Ribs are available for purchase through our Online Shop.

      Thank you to Carly & Blake of We Are Meatless for the video and recipe!

       

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      Vegan Corned Beef and Cabbage

      Posted by The Herbivorous Butcher on

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      INGREDIENTS:
      1 vegan porterhouse steak
      2 TBSP dijon mustard
      head of green cabbage, cut into wedges
      red potatoes, quartered
      carrots, sliced into small sticks
      sweet onion, cut into small wedges
      garlic, crushed
      1 TBSP olive oil
      1 cup vegetable broth
      1 cup vegan stout beer
      ground pepper, to taste
      sea salt, to taste
      fresh thyme sprigs

      DIRECTIONS:
      Pre-heat oven to 425 degrees Fahrenheit.
      Cover vegan steak with dijon mustard on both sides.
      Cut and prep vegetables.
      Drizzle olive oil into a cast iron skillet (or other oven safe dish).
      Place vegan steak in the center of the skillet, and place cabbage, potatoes, carrots and onions around it.
      Sprinkle crushed garlic over the vegetables and vegan steak, and cover with vegetable broth and vegan stout.
      Reserve some of the liquids for basting the dish later.
      Finish with salt, pepper and fresh thyme sprigs.
      Bake until potatoes and carrots are tender, about 1 hour and 15 minutes.
      Keep veggies moist by adding reserved broth or stout mid-way through cooking.
      Serve and enjoy!

      Porterhouse Steak is available for purchase through our Online Shop. Vegan Corned Beef will be available for St. Patrick's Day.

      Thank you to Carly & Blake of We Are Meatless for the video and recipe!



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      Vegan Sausage Gumbo

      Posted by The Herbivorous Butcher on

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      We're celebrating Mardi Gras with Vegan Sausage Gumbo!

      INGREDIENTS:
      2 vegan Italian sausages, sliced
      2 vegan sriracha brats, sliced
      1/2 cup olive oil       (plus 2 tablespoons for browning vegan meats)
      1/2 cup flour
      1 onion, chopped
      1/2 green bell pepper, chopped
      3 celery stalks, chopped
      3-4 cloves garlic, chopped
      3 cups vegetable stock or broth
      2 cups diced canned tomatoes (in their juice)
      salt and freshly ground black pepper, to taste
      2 tablespoon creole seasoning, or more to taste (we used a blend of paprika, oregano, basil, cayenne pepper, onion powder, thyme and garlic powder)
      Steamed white rice, for serving
      Green onions, sliced for garnish
      Hot sauce, for serving

      DIRECTIONS:
      Drizzle olive oil in a skillet over medium heat. Cook vegan sausages and brats until browned. Remove from head.

      In a large pot, warm oil over medium heat until hot. Add flour to the pot, whisking until the consistency is uniform. Cook the roux, whisking frequently, until it is brown, about 20 minutes.

      Add celery, green bell peppers, onion, and garlic to the pot. Stir, then cover pot until the onions begin to soften and turn translucent (about 10 minutes)

      Add broth, and stir to combine. Add tomatoes with their juices, salt and pepper, and creole seasoning, then cover and simmer for 15-20 more minutes.

      Taste the gumbo for seasoning, and adjust as desired. Add the vegan sausage and brats, and let simmer for another 15 minutes (or longer) to let the flavors concentrate.

      Sprinkle with green onions, and serve over rice. Serve with hot sauce. Enjoy!

      Serves 4 people.

      *Italian Sausage & Sriracha Brats are found in our Vegan Starter Kit. You could also use the Italian Sausage & Pepperoni in the Pizza Pack. Click here for all ordering options.

      Thank you to Carly & Blake of We Are Meatless for the video and recipe!

      Check out our Online Shop for shipping options.



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