Recipes
Plant-based Pepperoni Pasta Recipe
Indulge in a symphony of flavors with our tantalizing Plant-based Pepperoni Pasta recipe! This delightful dish combines the savory allure of Field Roast pepperoni with a wholesome medley of pasta and zucchini noodles. Bursting with both creativity and nourishment, this recipe offers a modern twist on a classic favorite, embracing the goodness of plant-based ingredients. Ingredients You'll Need: 2 tablespoons CampoSur Organic Extra Virgin Olive Oil1 package Field Roast Plant-Based Pepperoni Slices3 cloves garlic, choppedSalt and pepper1 cup pasta sauce1 serving pasta of your choice (We used half zucchini noodle and half linguine)Fresh chopped basil for garnish Instructions: Heat a pan over medium-high heat with olive oil. Add Field Roast Plant-Based Pepperoni Slices to the pan and cook for a few minutes until it begins to crisp. Set aside. Using the same pan, heat olive oil, add garlic, and cook until fragrant. Season with salt and pepper. Add the pasta sauce and stir until simmering. Cook the pasta according to package instructions. Drain and set aside. Add the cooked pasta, zucchini noodle, and pepperoni slices to the pan with the sauce. Toss to combine and continue cooking until the sauce has thickened and sticks to the pasta. Serve hot with fresh basil leaves as a garnish.
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Gochujang Soy Curls Recipe
In this recipe, we're about to embark on a journey to create Gochujang Butler Soy Curls – a dish that marries the deep, spicy richness of gochujang with the satisfying chewiness of soy curls. Ingredients You'll Need: 2 cups Butler Soy Curls3 tbsp Gochujang (Korean red chili paste)2-3 tbsp oil2 tbsp The Acorn Market Wild Harvest Syrup or any syrup1/4 cup ketchup1 tbsp Bragg All-Purpose Liquid Soy Seasoning or soy sauce2 tbsp water2 green onions, chopped1/2 tsp sesame seeds Instructions: Soak 2 cups of Butler Soy Curls in a bowl of water for 10 minutes. Drain the excess water from the soy curls. Preheat the air fryer to 350F (or heat a pan on medium-high heat). Add the soaked soy curls to the air fryer (or pan) and cook for 5 minutes, or until slightly crispy on the outside. In a separate bowl, combine the gochujang, The Acorn Market Wild Harvest Syrup (or any syrup), ketchup, Bragg All-Purpose Liquid Soy Seasoning (or soy sauce), and water. Mix until well combined. Heat 2-3 tbsp of oil in a pan and add the sauce and soy curls. Stir fry until well coated. Serve the gochujang soy curls over rice and garnish with green onions and sesame seeds. Enjoy!
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Vegan Steak with Mashed Potatoes and Asparagus Recipe
Our team has crafted this recipe to bring together the traditional "meat and potatoes" dinner but with an entirely animal-free approach. Prepare to be amazed as you sink your teeth into succulent "steak" that's tender, juicy, and exploding with umami goodness! Ingredients You'll Need: Steak: 2 Misteak Plant-Based Vegan Steaks 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Asparagus: 1 bunch asparagus, trimmed 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Mashed Potatoes: 4 gold potatoes, cut into large cubes1/2 cup unsweetened plant-based milk 4 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Gravy: 1 packet Road's End Organic Savory Herb Gravy Mix 1 cup water Instructions: Preheat a large pan over medium-high heat and coat it with 2 tbsp of vegan butter. Season both sides of the Misteak Plant-Based Vegan Steaks with salt and black pepper. Sear the steaks on both sides until a brown crust forms, approximately 8 minutes in total. Once done, remove the steaks from the pan and add vegan butter to finish. For the asparagus: In another large pan, coat it with 2 tbsp of vegan butter and heat over medium heat. Add minced garlic and cook until fragrant, then add trimmed asparagus and cook until heated through, around 10 minutes. Season with salt and black pepper. For the potatoes, add the diced gold potatoes to a small pot of salted cold water. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, approximately 20 minutes. Drain the potatoes and return them to the pot. Heat 4 tbsp of vegan butter in a small saucepan over low heat until melted. Slowly add warm plant-based milk to the pot, blending it in with a fork or potato masher until the potatoes are smooth and creamy. Season with salt and pepper. For the gravy, in a saucepan, combine water and gravy mix packet. Cook over medium heat, stirring constantly until gravy comes to a boil; simmer for 1 minute. Arrange the Misteak Plant-Based Vegan Steaks, asparagus, and mashed potatoes on a plate. Pour the savory herb gravy over the steak. 11. Serve and enjoy your delicious plant-based meal!
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Pepperoni Pizza Pull-Apart Bread Recipe
Savor the delectable vegan twist on a classic pepperoni pizza with our Pepperoni Pizza Pull-Apart Bread. Soft, pillowy bread infused with rich tomato sauce, melted vegan cheese, and zesty plant-based pepperoni, making it a crowd-pleasing and compassionate delight for any occasion. You'll need these ingredients: 1 loaf of bread8 cloves garlic, minced1/2 cup Earth Balance Vegan Buttery Sticks, melted1 package Field Roast Plant-Based Pepperoni Slices1 cup Miyoko's Liquid Vegan Pizza MozzarellaSalt and black pepper to tasteItalian seasoning to tasteEarth Island Grated Parmesan Cheese or Violife Parmesan to garnishField Roast Chao Creamery’s Cantina Style Queso (optional) Instructions: Preheat the oven to 375 degrees. In a pot, mix the minced garlic with the melted Earth Balance Vegan Buttery Sticks. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Drizzle the garlic butter mixture over the bread and stuff the Field Roast Plant-Based Pepperoni Slices in between the rows. Pour Miyoko‘s Liquid Vegan Pizza Mozzarella all over the top of the bread. Bake for 20 minutes or until the cheese is hot and bubbly. Garnish with salt, black pepper, Italian seasoning, and Earth Island Grated Parmesan Cheese. Serve warm with Field Roast Chao Creamery’s Cantina Style Queso.
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