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Weekly Instagram Roundup

Each Friday we'll share some our favorite fan photos from Instagram, and we hope they inspire you to create your own delicious dishes. Be sure to follow us, too: @theherbivorousb.

Our steak never looked so gorgeous! Many thanks to @vegantemptress.

Simple dishes can be the best dishes, and we love the simplicity of @vegan_k's dish which includes our Korean Ribs....

 

A photo posted by @vegan_k on

@gypseavegan is at it again, and this time she made quesadillas with our Chorizo and cheese.

A photo posted by @gypseavegan on

We can help but include this one from our own account because we're so excited to offer sandwiches Tuesday through Friday now! The first round included our Turkey and Dill Havarti - Brother & Sister Butcher approved!

Superfan @mikeonraw is a regular and we love seeing what he picks up with each visit.

A photo posted by mike (@mikeonraw) on



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Recipe: Chorizo Omelettes

One of our favorite fans on Instagram is @gypseavegan, and this week she's sharing her recipe for Chorizo Omelettes using our Mexican Chorizo, Pepper Jack Cheese and Follow Your Heart's VeganEgg which we sell at the shop.

Add 2 heaping tbsp of the VeganEgg to 1/2 cup very cold water. Briskly whisk or throw the mixture in a Bullet or small blender. If you do the latter, put the water in first, otherwise the the VeganEgg will get pushed to the bottom by the temperature of the water and won't distribute evenly. A small silicone spatula helps get out every last bit of mixture which helps it fluff when cooking.

Pre-grease a pan or skillet with some Herbivorous Butcher Salted Butter then pour in the VeganEgg.

Add 1/4 cup of dime sized pieces or shreds of Herbivorous Butcher Pepper Jack Cheese to one half, then add Mexican Chorizo on top of the cheese.

Flip the plain half of the VeganEgg onto the one with cheese and chorizo.  Wait about 4-5 minutes at medium heat (turn it up a little if it's not giving a significant sizzle) then flip with a big spatula.

Wait another 5-6 minutes so the cheese and chorizo can heat up, then enjoy!

You can add other ingredients like cilantro or finely chopped onions but this is a delicate omelette. Consider doubling the VeganEgg recipe if you want to add more ingredients. Serve with rice and beans or perhaps a side of avocado toast!

If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

Top photo provided by @gypseavegan.

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Weekly Instagram Roundup

Each Friday we'll share some our favorite fan photos from Instagram, and we hope they inspire you to create your own delicious dishes. Be sure to follow us, too: @theherbivorousb.

Who doesn't love a good vegan breakfast? @colina_personal picked up Follow Your Heart's VeganEgg at the shop along with our Maple Sage Breakfast Sausage to put together this delicious meal.

We couldn't love this photo from @beccaneely any more. She used Grlk AND You Betcha Kimchi AND a Breadsmith baguette. All of these products are available at the shop!

@zuteallure keeps things gluten-free, so our GF Italian Sausage is the perfect option!

A photo posted by Zute Allure (@zuteallure) on

Sandwiches make for quick, easy meals and this sammy with our Pastrami from @veganpharmer is simply beautiful.

A photo posted by @veganpharmer on

Thanks to @goodhealthgoodvibes for reminding us how fun and bright plant-based eating can be by adding yummy veggies to our Chorizo in these tacos. 

A photo posted by Megan (@goodhealthgoodvibes) on

@1girl2cities pan fried our Bulgogi along with some soba noodles and fresh veggies to make a quick, delicious dinner.

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