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      #allveganeverything Contact |

      Covid-19 Update

      Hi all,
      My name is Laura and I run the social media channels and online content for The Herbivorous Butcher. On Friday, I coughed a couple times, and when I woke up Saturday, it felt like I was experiencing seasonal allergies or maybe getting a cold with continued minor coughing and some congestion. I decided to stay home and get tested for Covid-19, and I just found out this morning that I am positive.
      The majority of my work day is spent in the office above the shop, so I have had very little contact with the shop and kitchen teams, and I haven't been on site since Friday. Masks have been required in the office as well as the shop, and we are required to check our temperature when we clock in and clock out to monitor for fever (I have not had a fever). The few people with whom I had extended contact are getting tested and will only return to work if they test negative. We are closing the office for deep cleaning according to CDC guidelines.
      What does this mean for your as our customer? Because of my minimal interaction in the shop itself, regular operations will continue as usual. Our standard protocol since March has been to regularly disinfect all shop and kitchen surfaces, and I do not handle the food or packaging materials, etc., so you have a very minimal risk of exposure.
      If you have questions or concerns, of course please let us know, and if anything new develops, we will be sure to share. Be safe out there!
      Read more

      Cozy Winter Pack Recipes

      ceramic dish of baked vegan mac and cheese topped with bread crumbs

      Our Cozy Winter Pack ships to all 50 states and Puerto Rico. The pack includes garlic pepper havarti sauce, cheddar sauce, meatloaf, bacon brats, chorizo, and festive seasonal pasta. The following recipes will help you make the most of your vegan eats!


      • 12 oz Festive Pasta (or other preferred pasta)
      • 4 Tbsp vegan butter
      • 2 Tbsp all purpose flour
      • 1 ½ cups unsweetened plain soy milk or other plant milk
      • 16 oz Cheddar Sauce
      • 13 oz Chorizo, crumbled (optional)
      • 1 cup breadcrumbs

      Preheat oven to 400º F. Boil pasta until al dente - still firm, yet tender. In the meantime, melt vegan butter in a small saucepan. Add flour to the butter. Whisk, scraping the bottom of the pan until light brown and fragrant, around 3-5 minutes. Slowly add milk to the roux (flour butter mixture), stirring with a whisk and bring up to a simmer. Allow sauce to thicken for 5 minutes, stirring occasionally. Add Cheddar Sauce to the milk mixture. Taste and season with more salt if desired.

      Add cheese sauce to coat the cooked pasta. If desired, add crumbled Chorizo. Pour noodles into a greased baking dish. Cover with breadcrumbs and bake for 30 minutes, uncovered until edges are golden brown and bubbly.


      • 2 Bacon Brat links
      • 1 Tbsp preferred oil (olive, avocado, etc.)
      • 16 oz cheese sauce (your choice!)
      • 12 oz Festive Pasta (or other preferred pasta)

      Prepare pasta as instructed. While waiting for the water to boil, slice bacon brats into medallions and pan fry on medium heat, flipping frequently, for 5 minutes or until they start to brown. Set aside.

      Once pasta is cooked, drain, then pour back into the pot. Add desired amount of cheese sauce and stir on medium heat for two minutes, making sure to coat all of the pasta. Add bacon brats and stir for two more minutes, then serve. 

      a bowl of vegan beer cheese soup topped with fried onions


      • ¼ cup vegan butter
      • ½ cup minced yellow onion
      • ½ cup shredded carrot
      • 3 Tbsp cornstarch
      • 24 oz dry flavorful vegan beer (such as an IPA or lager)
      • 3 cups vegan chicken broth or vegetable broth
      • 16 oz Cheddar Sauce
      • Salt and pepper to taste
      • Optional toppings: herb of choice and fried onions

      In a large stock pot, sauté onion and carrot with the butter over medium low heat until soft and translucent, about 10-15 minutes. Add cornstarch to the pot and continue to sauté for 5 minutes. Slowly whisk in beer and broth. Bring to a boil. Slowly whisk in cheese sauce. Heat until thickened to desired consistency. Season with salt and pepper to taste.

      vegan tater tot hot dish in a cast iron skillet


      • 1 lb potatoes
      • 4 Tbsp plant milk
      • 4 Tbsp vegan butter
      • 1 tsp salt (plus more to taste, if desired)
      • 16 oz Garlic Pepper Havarti Sauce
      • 14 oz Meatloaf
      • 2 cups fresh or frozen green peas or green beans
      • 16 oz frozen tater tots
      • Optional ingredients: minced or granulated garlic or preferred herbs to add as desired to potatoes
      • Optional layers: corn, onions, other veggies
      • Optional toppings: ketchup, sriracha, gravy, shredded vegan cheese

      Cut potatoes into large pieces and boil until fork tender. Drain, add to large bowl and mash in milk, butter, salt, and Garlic Pepper Havarti Sauce.

      Preheat oven to 375º F.

      Grease a 12 inch cast iron skillet or 9x9 baking dish. Crumble meatloaf so it covers the bottom, then add peas and press in gently to even out the top. If you're adding optional layers, add them now. 

      Spread the mashed potato mixture on evenly using a spatula. Add tater tots. Bake uncovered in oven for 60 minutes or until tots are golden brown. If adding gravy or shredded cheese, add those for the last few minutes of baking.

      CLICK HERE to view all of our shipping options.

      slice of vegan tater tot hot dish with pea, mashed potatoes, and tots

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      Bacon and Roasted Garlic Risotto


      • 4 oz Chopped Hickory Bacon
      • ½ Cup Diced White Onions
      • ½ Cup Extra Virgin Olive Oil
      • ½ Cup Dry White Wine
      • 3 Cups Vegan Chicken Broth
      • 3-4 Cups Water
      • 1 Cup Carnaroli Rice, Arborio Rice or Sushi Rice
      • 4 oz Garlic Pepper Havarti
      • Salt and Pepper to taste
      • Optional: 2-3 Sliced Roasted Beets

      Chop the bacon to whatever size you'd like to have in the risotto (we recommend small, thin slices). In a medium stockpot, fry the bacon with 1/4 cup of olive oil over medium heat until crisp, about 5-10 min. Transfer to a bowl and set aside.

      Heat remaining oil over medium-low heat. Add onion and lightly sauté until translucent and tender. Meanwhile, combine broth and water in a large measuring cup or a separate small stock pot. 

      Add the rice to the oil and continue to sauté over medium heat until the rice is translucent and sizzling. Deglaze the stock pot by adding white wine and loosening the bits at the bottom of the pan. Once the wine has evaporated, add one cup of the diluted vegan chicken broth, stirring constantly. Continue adding the broth mixture 1 cup at a time, allowing the liquid to evaporate in between each cup. 

      After about 20 minutes of this process, taste the risotto to see if it is al dente - firm but not so starchy that it gets stuck in your teeth. You will most likely add 6 cups of the broth mixture to get to this point, but depending on a variety of factors you may need to keep adding liquid until the rice is tender. Once the rice is tender, add about one more cup of liquid to bring the risotto to the consistency of soup. It will continue to thicken.

      Break the garlic pepper havarti up into chunks and add to the risotto and continue to stir. Add the bacon to the risotto or alternately as a garnish. If you are feeling romantic, try adding roasted, quartered beets at this point to give the risotto a light pink color.

      Serves 2

      If you'd like to make it all at once so you can enjoy leftovers, double the quantities in the recipe and use a large stock pot instead of a medium stock pot.

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