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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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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