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      An Evening in Marrakech for Valentine's Day

      bowl of vegan steak tagine

      Your 2024 vegan Valentine's Day Dinner is An Evening in Marrakech and features flank steak, shredded beef, capicola ham, orange habanero havarti (AKA Evening in Marrakech), and feta. Come up with your own unique dishes, or try out these recipes for Beef Tagine, Feta & Olive Tapenade, and Capicola-wrapped Cheesy Jalapeños.

      Beef Tagine


      • 2 Tbsp olive oil
      • 10 oz Herbivorous Butcher flank steak, chopped into chunks
      • 10 oz Herbivorous Butcher shredded beef
      • 1 large onion, diced
      • 1 cup vegetable broth
      • 1 tsp ground ginger
      • 1 tsp cumin
      • 1 tsp paprika
      • 1 tsp saffron
      • 1/2 t cinnamon
      • 1/2 t turmeric
      • 6 Tbsp golden raisins
      • 1 can fire roasted diced tomatoes
      • 3 medium carrots, sliced into coins at an angle
      • 1 lb baby potatoes, cut into bite-sized pieces
      • 1/4 cup chopped cilantro
      • Salt and pepper to taste


      • Season flank steak chunks and shredded beef with salt and pepper.
      • Heat tagine* over medium-high heat. Add olive oil, flank steak, and shredded beef for 2-3 minutes.
      • Add onions and cook until translucent.
      • Add ginger, cumin, paprika, saffron, cinnamon, turmeric and stir until combined.
      • Add in tomatoes, carrots, potatoes, and broth. Cover with lid and simmer for 40-45 minutes. Stir occasionally.
      • Stir in raisins and season with salt and pepper.
      • Top with cilantro, serve with long grain rice, and enjoy!

      *No tagine pot, no problem! You can use any heavy-bottomed pot or Dutch oven with a tight-fitting lid.

      baked red pepper and dairy free feta dip with green olive tapenade with three pitas on the side

      Baked Feta and Olive Tapenade


      • 1 (16oz) jar of roasted red peppers, drained
      • 1/2 cup walnuts
      • 4 Tbsp harissa
      • 2 Tbsp tomato paste
      • 3 Tbsp olive oil
      • 3 cloves garlic
      • 1/2 tsp salt
      • 8oz Herbivorous Butcher feta
      • 3/4 cup green olive tapenade


      • Preheat oven to 425 degrees.
      • Combine roasted red peppers, walnuts, tomato paste, olive oil, garlic, and salt in a food processor and process until smooth.
      • In a greased 8x8 baking dish, spoon one half of the pepper mixture. Layer it with half of the feta on top, then the remaining pepper mixture, and finally the remaining feta.
      • Bake uncovered for 20-25 minutes until feta starts to brown, and then broil for 2 minutes.
      • Top the baked feta with the olive tapenade.
      • Drizzle with olive oil and top with black pepper. Serve with warm pita bread or crusty bread.

      jalapeno halves filled with dairy free cheese and wrapped with vegan ham

      Capicola-Wrapped Cheesy Jalapeños


      • 12 fresh jalapeños, halved and deseeded
      • 4 slices Herbivorous Butcher Capicola, cut into 1.5” thick strips
      • 5 oz Evening in Marrakech cheese, rough chop into smaller pieces
      • 8 oz vegan cream cheese
      • 2 cloves garlic, minced
      • 1/2 tsp paprika
      • 20 toothpicks
      • Olive oil for brushing


      • Preheat oven to 400 degrees.
      • Line a large baking sheet with parchment paper.
      • Using a handheld mixer or standing mixer with the paddle attachment, beat the chopped Evening in Marrakech, cream cheese, minced garlic, and paprika until combined. Add salt and pepper to taste.
      • Spoon filling in each jalapeño half.
      • Wrap each jalapeño with a strip of capicola and fasten with a toothpick in the center so it stays in place
      • Place all wrapped jalapeño halves on a baking sheet, brush with olive oil and bake for 25 minutes or until bubbly.