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      2021 Turkey-Free Feast

      Happy feasting!

      Here are our recommendations on how best to enjoy your Turkey-Free Feast.

      First, CLICK HERE for directions on how to prepare your one pound or stuffed turkey, and you'll also see a recipe for additional stuffing and for gravy.

      This year, we included our favorite Kelly's Croutons in the feast, and they have a delicious recipe for making Sourdough Stuffing with the croutons.

      Brussels Sprouts with Portuguese Sausage

      Our Portuguese sausage is a fun additional to a variety of dishes, like stuffing or mashed potatoes. We're sharing a recipe for pairing them with Brussels sprouts.

      Ingredients

      • 1 Large Red Onion (thinly sliced)
      • 8 Cloves Garlic (minced)
      • 8 Tablespoons Neutral Oil (such as sunflower or canola - divided in half)
      • 2 lbs Brussels Sprouts (cut in half lengthwise)
      • 2 Tbsp Smoked Paprika
      • 13 oz Portuguese Sausage (quartered and sliced)
      • 3 Tbsp Red Wine Vinegar
      • Salt and Pepper to Taste

      Directions

      Preheat a conventional oven to 400º F. 

      In a large sauté pan/skillet heat ½ of the oil, garlic and onion over medium heat. Sauté for 5-10 minutes until onion and garlic start to become translucent and slightly brown. 

      Meanwhile, in a large mixing bowl, toss Brussels sprouts in the remaining half of oil. Sprinkle them with smoked paprika and a slight amount of salt. Spread onto a baking sheet, cut-side down and bake for 20-25 minutes until thoroughly browned, saving your bowl for a later step.

      In the skillet with onions and garlic that is working on the stove, add sliced sausage and continue to sauté for 10-15 minutes until Portuguese sausage is crisp on the edges and the onions and garlic are browned. Remove mixture from stove and set aside. 

      Once both Brussels sprouts are roasted and the sausage is browned and crisp, add both sausage mixture and Brussels sprouts to the mixing bowl that you set aside earlier. Stir to combine. Lightly drizzle the veggies with red wine vinegar and season with salt and pepper.

      Charcuterie Board

      The fig brie and olive havarti are perfect for a plant-based charcuterie board. Add crackers or sliced baguette, fruits, and veggies, along with your favorite vegan meats.

      CLICK HERE for more suggestions on building a beautiful vegan charcuterie board.

      Other ideas

      We also shared a Brie en Croute recipe, along with suggestions for the bacon in this year's Valentine's Day pack

      Our friend Cadry over at Cadry's Kitchen also has a ton of great ideas.

      Read more

      Fall Feast Options

      stuffed seitan turkey sliced open over roasted veggies

      Fall Feasting

      Local customers have several ways to enjoy a fall feast this month! Please note the various pick up dates, times, and locations.

      Turkey Roast

      We make a stuffed turkey roast that feeds 8-10 people, and a one pound non-stuffed turkey roast that's perfect for 3-4 people. They are first come, first served for local pick up. At this time, you must plan to pick up within 2 days of purchasing, and we will continue making more turkey roasts if you don't want to rush to pick yours up.

      You can keep it in the fridge unopened for up to two weeks.

      Schedule your pick up through our in-store pick up site.

      Turkey roasts contain wheat and soy.

      bowl of vegan creamed corn topped with plant based bacon

      Side Dishes from Herbie Butcher's Fried Chicken

      You can pre-order large versions of mashed potatoes and gravy, bacon creamed corn, and biscuits with maple butter through November 14. Pick up November 17 or 24 from 1-4:30pm at 735 E. 48th Street, Minneapolis.

      Pre-order through HBFC's Toast menu.

      All sides contain gluten and soy.

      one large and one small vegan pumpkin pie topped with whipped cream with fall decorations

      Pumpkin Pie

      From November 13-16 (quantity is limited), local customers can pre-order a large pumpkin pie to pick up anytime November 23 or 24 from 10am-7pm.

      Note that you will not be able to schedule these dates, but the pies will only be available to pick up November 23 and 24.

      We will have small pies on a first come, first served basis the weekend of November 19.

      Pre-order a large pie through our in-store pick up site.

      Pumpkin Pies contain gluten and coconut.

      Other local options

      Reverie Meal Kit

      Hark! Cafe vegan and gluten-free pies

      Vegan East Pumpkin Cheesecake

      Soul Bowl Mix and Match Dinner

      Healing Foods Minneapolis

      J. Selby's free meal on November 25

      Read more

      Andy's Garage is featuring us at the Minnesota State Fair!

      two corn dog pop drizzled with green sauce and a side of potato chips

      Minnesota State Fair August 26-31

      We are thrilled to partner with Andy's Garage who will be at the Midtown Global Market Stall in the International Bazaar August 26-31. They are using our chorizo and frying it up as ChoriPops: fried in corndog batter with either avocado salsa or mole sauce with a side of Mexican BBQ chips.

      The entire dish is vegan, and the ChoriPops will be fried in a separate fryer from their non-vegan food.

      This is the first year we've had a product included at the Minnesota State Fair and we hope it's not the last.

      You can view other vegan options at the Minnesota State Fair at bitesizedbeet.com.

      Learn more about the Minnesota State Fair at mnstatefair.org.

      Photo provided by Andy's Garage

      Read more
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