Sales have ended. Individual products will be available at the shop closer to April 16 on a first come, first served basis.
Hello and welcome to The Herbivorous Butcher Easter Feast! Prepare to dine sumptuously with 6-8 of your friends and savor our all-vegan holiday offerings delivered directly to your door!
Treat yourself to a decadent Holiday Ham with Bee Free Honee glaze, lose yourself in fluffy clouds of Bacon-Cheddar scalloped potatoes with our Hickory Smoked Bacon and White Cheddar cheese, and find yourself some slices of heaven by combining our Summer Sausage and Chive Cheddar spread on bread or crackers. Recipes and cooking instructions included!
YOU MUST ORDER ONLINE BY 8pm CST on SUNDAY APRIL 2nd to receive this feast. Nationwide deliveries will arrive on Wednesday April 12th and in-store pickup are available April 13th-15th.
This Easter Feast feeds 6-8 and includes:
- Holiday Ham (3 pounds)
- Hickory-Smoked Bacon (8 oz)
- Summer Sausage (10 oz)
- Chive Cheddar Spread (6 oz)
- White Cheddar Cheese Sauce (16 fl oz)
- Glass jar of Bee Free Honee (12 fl oz)
- Recipes and cooking instructions!
If we are shipping you this feast, SHIPPING, INSULATION, & ICE PACKS ARE INCLUDED IN PRODUCT PRICE, and cooking directions will be emailed to you ahead of time from email@example.com so please add this to your contacts to ensure it does not go into your spam folder.
Recipes & cooking instructions:
Honee-Clove Ham Glaze Recipe:
½ Cup Light Brown Sugar (packed)
½ Cup Bee Free HoneeⓇ (original flavor)
¼ tsp Ground Clove (optional)
Ham Cooking Directions: Pre-heat conventional oven to 350 degrees, then unwrap your delectable holiday ham and place in a shallow baking dish, scored side up. Sir in the delicious Glaze you just made from the above recipe well, then baste the ham liberally. Cover baking dish with foil then bake for about forty minutes, depending on the heat capacity of your oven machine. If the glaze starts to appear burnt, well just lower the temperature a little bit. Remove from oven, add more glaze if you have any left, then enjoy!
- 2 Tablespoons Vegan Butter
- 1 Large Yellow Onion, Diced
- 8 Oz. Vegan Hickory Smoked Bacon, Chopped or Crumbled
- 5 Cloves Garlic, Minced
- 2 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- 1 Cup Unsweetened Plain Vegan Creamer or Coconut Cream
- 1 Cup Vegetable Broth or Vegetarian Chicken Broth
- 16 Oz. Vegan White Cheddar Cheese Sauce
- ¼ Cup Minced Fresh Thyme
- 2 lbs Potatoes (red or russet), Sliced ⅛” Thick
Preheat oven to 450º F. In a large ovenproof skillet or dutch oven, melt butter over medium heat. Add onion and bacon and sauté, stirring occasionally until onions are soft and translucent and bacon is slightly browned about 5 minutes. Add garlic, salt and pepper. Continue to cook, about 2 more minutes. In a separate mixing bowl whisk together cream, broth and cheese sauce. Mix in thyme and potatoes. Add entire mixture to the skillet and bring to a simmer for 15 minutes, stirring often or until potatoes are soft enough to be pierced with a fork. Transfer skillet to the oven and bake, uncovered for 30-40 minutes or until brown and bubbly. Allow to cool before serving. Serves 4-6 people.