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Restaurant Partner: CRAVE

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

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2018 Winter Feast

2.5 lb Ham Heating Instructions 
Conventional Oven Cook time: 90 minutes

  • 2 ½ Lb Vegan Ham Roast
  • 8 oz Sweet Mustard Ham Glaze
  • Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake covered for 1 hour and 15 minutes. You may add seasoned vegetables to the pan, though it is recommended that you do it 60 minutes into baking. After 1 hour and 15 minutes, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

1 lb Ham Heating Instructions
Conventional Oven Cook time: 45 minutes

  • 1 - 1 ½ Lb Vegan Ham Roast
  • 4 oz Sweet Mustard Ham Glaze
  • Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F. Place ham in a small casserole dish or dutch oven and bake, covered for 30 minutes. You may add seasoned vegetables to the pan at this time. After 30 minutes of baking, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

Sweet Mustard Ham Glaze
Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham

  • ⅔ Cup Just™ Sweet Mustard
  • ½ Cup Brown Sugar
  • 2 Tablespoons Whole Grain Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • 2 teaspoons Fresh Thyme (optional)
  • ¼ Cup Vegan Butter

Measure out all ingredients in a small saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer for 5 minutes until sugar has dissolved. Brush glaze over ham in the last 15 minutes of baking.

The cheese, summer sausage, and capicola ham will make a beautiful charcuterie plate. Everything is cooked and can be consumed as is. 

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2018 Turkey-Free Feast recipes & cooking instructions

Stuffed Turkey and 2 Pound Non-Stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 1 hour 20 minutes

2 - 2 ½ Lbs Vegan Turkey Roast
2 Cups Vegetable Broth or Vegan Chicken Broth
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F.

In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.

After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.

One Pound Non-stuffed Turkey Heating Instructions:
Conventional Oven Cook time: 45 minutes

1 - 1 1/2 Lb Vegan Turkey Roast
1 Cups Vegetable Broth or Vegan Chicken Broth
1 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Soy Sauce (tamari or liquid aminos)
Prepared Stuffing or Vegetables (optional)

Preheat oven to 350º F. In a liquid measuring cup, prepare 1 cup of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Baste the turkey in broth mixture.

Add seasoned vegetables or stuffing to the baking dish, surrounding the turkey and bake for 45 minutes. Remove turkey from the oven and allow to sit 5 minutes before serving.

Bacon Stuffed Mushrooms
2 lbs Cremini (aka Baby Portobello) Mushrooms

2 Cup Raw Cashews
2 Cup Cubed French Baguette
½ Cup Fresh Parsley
½ Cup Nutritional Yeast
1 teaspoon Granulated Garlic
1 teaspoon Onion Powder
1 teaspoon Salt
½ Cup Extra Virgin Olive Oil
7 oz. Vegan Hickory Smoked Bacon Bits

Preheat oven to 350º F.

In a food processor or wide blender, pulse cashews until pulverized into coarse meal.  Transfer to a medium mixing bowl. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl. Clean and mince fresh parsley and add to cashew/breadcrumb mixture. 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.

Clean and de-stem mushrooms. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet. 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.

Wild Rice and Kale Turkey Stuffing
2 ½ lbs French Bread, cubed

½ Cup Extra Virgin Olive Oil
1 lb Cremini or Portobello Mushrooms, thinly sliced
2 Large Red Onion, diced
4 Ribs of Celery, diced
2 Tablespoons Rubbed Sage
4 Cloves or 4 teaspoons Minced Garlic
1 Quart Chicken Broth
¼ Lb Chopped Kale
8 oz Cooked Wild Rice

If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.

Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.

Easy Brown Gravy
2 Tablespoons Vegan Butter

¼ Cup All Purpose Flour
2 Cups Vegetable or Vegan Chicken Broth*
½ teaspoon Onion Powder
¼ teaspoon Granulated Garlic
2 Tablespoons Nutritional Yeast
½ teaspoon Soy Sauce (or Liquid Aminos)
½ teaspoon Dijon Mustard

In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.

While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency.  Around 10 minutes. Taste and season with more soy sauce as needed.

*To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.

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