Recipes

Breaded SWAP Chicken Sandwich Recipe

Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets. Ingredients You'll Need: 4 SWAP™ Chicken Breasts 1 cup flour ½ cup vegan egg 1 cup Panko breadcrumbs 1 lime 2 Chipotle peppers in Adobo sauce 1 cup vegan mayo 4 buns Shredded lettuce (to taste) Shaved red onion (to taste) Pinch of salt Pinch of pepper Instructions: Set up a 3-step breading station with the flour, the vegan egg and the breadcrumbs. Season each SWAP™ Chicken breasts with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the vegan egg, and then cover in Panko breadcrumbs. Deep fry the filets at 350°F for 5 to 8 minutes or until golden brown. Finely mince the Chipotle peppers and whisk into the vegan mayo and lime juice. Set aside. Toast the buns. Spread Chipotle mayo on each bun, place a SWAP™ Chicken breast on the bottom bun and top with lettuce and red onion. Credit: SWAP™

Marinated SWAP Chicken Recipe

This marinade unlocks the full, mouthwatering potential of SWAP Chicken filets. A bold blend of zesty mustard, herbs and spices that transform your SWAP filet into a center-of-the-plate star. Ingredients You'll Need: 10 SWAP™ Chicken Breasts Marinade: 2 cups olive oil 1 tbsp Dijon mustard 1 tbsp lemon juice ½ shallot, minced 1 tsp salt ¼ tsp pepper 8 sprigs fresh thyme, stems removed 2 tablespoons minced parsley 1 tsp vegan honey Instructions: Whisk the marinade ingredients well to combine. Marinate for a minimum of 30 minutes and up to 24 hours in the fridge. Remove the SWAP chicken filets from the marinade and wipe off any excess. Grill or griddle the filets for 4 minutes on each side. We recommend serving marinated SWAP™ Chicken with your favorite French fries or on a toasted bun with herb mayo, oven dried tomatoes, and baby arugula. Credit: SWAP™

Cajun-Style Fettuccine Alfredo with Blackened Soy Curls Recipe

Get ready to turn up the heat on your next pasta night with this bold and comforting Cajun-Style Fettuccine Alfredo with Blackened Soy Curls. Creamy, smoky, and packed with Southern flair, this dish combines a rich, dairy-free Alfredo sauce with perfectly spiced, pan-seared soy curls that mimic blackened chicken — but completely plant-based. Whether you're craving something cozy or want to impress with a flavorful twist on a classic, this recipe delivers all the indulgence of comfort food with a spicy kick and a cruelty-free edge. Ideal for weeknight dinners or sharing with guests, this is one vegan pasta you’ll want to make again and again. Ingredients You'll Need: Blackened Chick’n: 1/2 (8 oz) bag Butler soy curls (about 2 1/2 cups) (Bulk option of Butler soy curls are also available) 1 teaspoon kosher salt 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper Fettuccine and Vegetables 1 pound fettuccine 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes 1 1/2 cups chopped red bell peppers (about 2 medium peppers) 1 1/2 cups chopped orange bell peppers (about 2 medium peppers) Cajun-Style Alfredo Sauce 1 1/4 cups raw cashews, soaked in hot water for 15 minutes 2 cups unflavored and unsweetened non-dairy milk 1/2 cup nutritional yeast 5 cloves garlic, peeled 2 teaspoons Cajun seasoning, plus more if desired For Garnish: Shredded or grated vegan parmesan Thinly sliced green onions Minced fresh parsley Instructions: Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth. Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the starchy cooking water. Drain the pasta, but do not rinse. To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside. For the salt and spices for the blackened chick’n into a large bowl. Using a fork or west, mix the seasonings well. Toss the soy curls in the seasonings and coat generously using your hands. To cook the vegetables, heat the olive oil and a sauté pan over high heat. You’ll know the oil is hot enough when it is shimmering and slides easily around the bottom of the pan. When the oil is hot, carefully add the tomatoes and cook for one minute without disturbing them. Stir gently and cook until the tomatoes begin to blister, 2 to 3 more minutes. Add the bell peppers and sauté until they’re softened, 5 to 7 minutes. Carefully remove the tomatoes and peppers from the pan with a slotted spoon and lower the heat to medium-high. Place the season soy curls in the pan and an even layer. Cook, giving them a good stir every 2 to 3 minutes until they look slightly crisped around the edges, 8 to 10 minutes. Reduced to low heat. Add the fettuccine, sauce, and tomatoes, and peppers to the pan with the soy curls, tossing to combine all the ingredients well. If the sauce seems too thick, add the reserved pasta water 1/4 cup at a time until the sauce reaches the desired consistency. Taste and add salt or more Cajun seasoning if needed. Serve immediately garnished with Parmesan, green onions, and parsley. Source: Sweet Simple Vegan

Vinker Korean Crispy Chicken Burger Recipe

This Korean Crispy Chicken Burger is stacked with Vinker’s Crispy Korean Chick’n, their signature spicy Gochujang sauce, a vegan sunny-side-up egg, melty vegan cheddar, and a fresh slaw. It’s crispy, saucy, spicy 🤩🍳 Vinker is all about real-deal, crave-worthy plant-based comfort food you NEED to try to believe!Ingredients You'll Need: 8 pieces Vinker Crispy Korean Chick'n 2 Yo Egg The Sunny One 2 Pretzilla Soft Pretzel Burger Buns ½ cup red cabbage, finely shredded ½ cup carrots, finely shredded 2 slices vegan cheddar cheese 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil 2 tsp vegetable oil 1 clove garlic, minced Vinker Gochujang sauce Toasted sesame seeds (for garnish) Chopped green onions (for garnish) Instructions1. Prep the Veggie SlawIn a bowl, mix shredded red cabbage and carrots. Add 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, toasted sesame seeds, and chopped green onion. Season with salt and pepper. Toss well and set aside. 2. Cook the ChickenPreheat the air fryer to 200°C (400°F) for 2 minutes. Place the Vinker crispy Korean chicken pieces evenly in the air fryer basket. Cook for 16 minutes, turning halfway through.3. Prepare the Egg & CheeseIn a large skillet, heat a drizzle of olive oil over medium heat. Cook the Yo Egg sunny-side-up. In the same pan, add a little olive oil or vegan butter and place the bottom halves of the burger buns cut-side down. Place the vegan cheddar slice on top of the buns and let it melt slightly. 4. Make the SauceHeat 2 teaspoons of vegetable oil in the same pan over medium-high heat. Add minced garlic and sauté until lightly golden (about 30 seconds). Stir in the Vinker Gochujang sauce until warmed through. 5. Assemble the Burgers and Sprinkle with extra sesame seeds and green onion.