Recipes

Black Pepper Soy Curls Recipe

These vegan black pepper soy curls are bold, savory, and packed with umami. Tender soy curls are rehydrated and then sautéed until golden, coated in a rich, peppery sauce made with soy sauce, garlic, and freshly cracked black pepper. The result is a satisfying, slightly chewy plant-based dish with just the right balance of heat and depth. It is perfect served over rice for an easy, high-protein meal. Ingredients You’ll Need For the soy curls: 4 ounces Butler Soy Curls 2 cups of vegetable broth or vegan chicken broth ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons corn starch For the sauce: 3 tablespoons soy sauce or tamari for gluten-free 1 tablespoon maple syrup 2 tablespoons stir fry sauce or vegan oyster sauce 1 tablespoon Chinese cooking wine or mirin, or use rice vinegar 1 cup of broth - use the reserved broth from above and add more if needed to make 1 cup 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper 2 teaspoons corn starch For the vegetables: 2 teaspoons sesame oil 1 cup of chopped green and red bell pepper ½ cup of chopped onion, chopped into ½ to 1 inch pieces 2 tablespoons white parts of the green onion, reserve the green parts for garnish 2 cloves of garlic, minced ½ inch of ginger, minced Green onions for garnish Instructions: Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes. Once they are done soaking, drain the soy curls. (Reserve the soaking water) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl. In another small bowl add the garlic powder, black pepper and corn starch, and mix in. Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soy curls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference. Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 minutes. Now add all the sauce/marinade ingredients to a bowl, mix well, and set aside. Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt and toss well. Cook for a minute or 2, we want the vegetables to be crunchy, but we also want the garlic to start to turn golden. As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat. Taste and adjust flavor. if you want it a little bit sweeter add in a little bit more maple syrup and mix in. If you want more heat, then add in more black pepper or red pepper flakes Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy! Source: Vegan Richa

Spicy Tequila Lime Ramen Bowl Recipe with Gordon Ramsay

Check out this Spicy Tequila Lime masterpiece by Gordon Ramsay for Chef Woo! Crispy miso tofu, tender broccolini, and aromatic cilantro in a perfectly balanced spicy and tangy ramen broth. Welcome to another exciting cooking adventure with Gordon Ramsay! Watch to learn how to recreate this delicious dish at home and don't forget - Chef Woo ramen packs 20g of plant-based protein in each cup, making it a healthy and tasty meal for a quick meal anytime. Get ready to elevate your ramen game to a whole new level with this mouthwatering recipe. So, grab your apron and let's get cooking! Find the link to the YouTube video here - Gordon Ramsay Makes Spicy Tequila Lime Bowl With Chef Woo.    

Juicy Marbles Filet with Chickpea Patties Recipe

Juicy Marbles is the hottest new vegan steak on the market and this recipe will blow your mind. If you’re looking for ways to increase your protein intake without sacrificing on flavor (or time), this little recipe has you covered. Chickpea patties are in essence a “1:1 flour to water kinda thing,” with spices and veg being a subjective game. So take this recipe as a loose inspiration, if you will. The mint-yogurt complements the savoury profile of the filet and chickpeas, adding freshness with each bite, and as if the flavor profile wasn’t exciting enough, the apricot-chutney just kills it with the perfect storm of sweet and juicy. HYPE!!!Ingredients You'll Need:Chickpea Flour Batter: 1/2 cup of chickpea flour 1/2 cup of rice flour 3/4 cup of water 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp garam masala (optional if you want an Indian twist) 1/2 tsp of black salt Sautéed Veggies: 3/4 cup of zucchini, roughly chopped into bit sized cubes 3/4 cup of eggplant, chopped into bite sized cubes 3/4 cup of  mushrooms, roughly chopped 3/4 cup of chopped leeks 1/4 tsp of coriander powder 1/2 tsp smoked paprika 1/2 tsp of salt A dash of black pepper You can also use cauliflower, broccoli, carrot, spinach, ramps/wild garlic, red pepper, Chinese cabbage, etc. Mint-Yogurt: 1.5 heaping cups of fresh mint leaves, no stems 1 garlic clove, crushed and minced 1 cup + 1 tbsp of a thick unsweetened vegan yogurt 1 tbsp lemon juice 1/4 tsp of cumin powder 1/2 tsp of salt 1/4 cup water Apricot-Mango Chutney: 1 cup of nectarine chopped into bite sized pieces. 1 cup apple chopped into bite sized pieces 1 cup of mango chopped into bite sized pieces (I used frozen mango) 1/4 cup of water 1 tbsp of sugar 1 tbsp of apple cider vinegar 1 tsp of red pepper corns 1/4 tsp of cardamon Pinch of salt 1 tbsp of minced ginger Instructions: For the Batter: Combine all dry batter ingredients in a medium-sized bowl. Then, add water and mix well. Set aside. For the Sautéed Veggies: Heat a non-stick pan. Add the spices to the pan and allow them to toast until fragrant. Next, add a dash of oil to the pan and the eggplant. Toss the eggplant in oil, add a dash of salt, and then cover. After about 3 minutes, toss the eggplant again, then cover for another 3 minutes. Add the mushrooms, zucchini, and leeks to the pan, along with another dash of salt. Toss the veggies, then cover and cook for another 2 minutes. Afterward, toss the veggies again, remove the cover, and sauté them for another few minutes until they’re completely cooked. When the veggies are done sautéing, add them to the batter. Making the Veggie Pancakes: Next, heat a non-stick pan over medium heat and add a dash of oil. When the oil is hot, scoop approximately 1/4-1/2 cup of pancake batter onto the pan and spread it out evenly. Cook the pancake on medium heat for around 3 minutes on each side, until each side is beautifully browned. Make as many pancakes as you want with your batter. You can make big ones or small ones, depending on your preference. For the Mint Chutney: Add mint leaves, garlic, ginger, cumin and 1 tbsp of yogurt to a food processor or small blender. Blend everything until the mix is as smooth as possible. If the mix is having trouble blending, add a dash of water. (Be careful not to over-blend the mix. If mint is over-blended it becomes bitter.) In a small bowl add the rest of the yogurt, lemon juice and add the blended mint mix to the rest of the yogurt. Add some more salt and a dash of pepper, if you wish. Fruit Chutney Recipe: Combine all ingredients in a small pot. Bring to a boil, then reduce heat to a simmer. Cook for approximately 35 minutes, or until the cooked fruit has a jam-like consistency. This chutney is delicious whether served hot or cold. Credit: Juicy Marbles.

Ah Nui XO Sauce Zucchini Noodles with Soy Curls Recipe

Our star ingredient, Ah Nui XO Sauce, adds a rich umami depth to the dish, elevating it to gourmet status. This dish is a tantalizing fusion of vibrant flavors and wholesome ingredients, promising a delightful dining experience that's both nutritious and satisfying.  Quick to prepare and bursting with exquisite flavors, it's bound to become a favorite in your repertoire of go-to dishes. Get ready to embark on a culinary journey that marries innovation with classic tastes, creating a dish that's both comforting and exciting! Ingredients You'll Need: 1 Tbsp cooking oil 1/2 cup rehydrated Butler Soy Curls, squeezed dry  2 medium zucchini spiralized 1 1/2 tbsp Ah Nui XO Sauce 1 tbsp soy sauce (more if you like more salt) 1/2 tbsp black vinegar or sub balsamic vinegar 1 scallion thinly sliced for garnish  Toasted sesame seeds for garnish (optional) Extra chili flakes if you like extra spicy  Instructions: In a skillet over medium-high heat, add cooking oil and zucchini noodles and stir fry until zucchini becomes tender. Drain zucchini noodles by placing them into a colander and shaking the colander a few times over the sink.  Let zucchini noodles cool in a colander, so that any remaining liquid will drain out. Add XO Sauce, soy sauce and vinegar to a small mixing bowl. Stir until evenly mixed. Taste and adjust as needed. Add zucchini noodles to a large bowl with rehydrated soy curls. Pour in about half the sauce and toss until zucchini noodles are fully coated. Taste and add more sauce as needed. Garnish with scallions and toasted sesame seeds. Add extra dry chili flakes if you like spicy and serve. Zucchini Noodle Tips: Wide zucchini spirals with the vegetable cutter tend to coat the sauce better. After the zucchini noodles are done cooking, make sure to thoroughly drain them so they aren’t watery. Don’t only drain the water from the skillet. Remove the noodles and place them into a colander to make sure all the water is drained. 

Hellenic Farms Fig Salami Charcuterie Board

The charcuterie board has long been a symbol of sophistication and indulgence, a canvas where flavors and textures harmonize to create a symphony for the taste buds. Traditionally adorned with an array of cured meats and cheeses, the charcuterie board has undergone a plant-powered makeover in recent years, paving the way for a vegan revolution that is equally tantalizing and compassionate. Today, we invite you to embark on a culinary journey that transcends the boundaries of tradition with a Vegan Charcuterie Board featuring the star of the show – Hellenic Farms Fig Salami. Picture this: a beautifully arranged assortment of savory and sweet, crunchy and creamy, all centered around a delightful fig salami that steals the spotlight. The unique combination of flavors, textures, and the visual appeal of this vegan masterpiece will not only please your palate but also make a stunning centerpiece for any gathering, whether it's an intimate dinner party or a grand celebration. Join us as we explore the nuances of crafting a vegan charcuterie board that not only satisfies the senses but also aligns with a compassionate and sustainable lifestyle. It's time to reimagine the classic charcuterie experience with a touch of plant-based elegance! Start off with your display board or plate of choice. Lay down your favourite vegan cheeses, crackers, fruits and veggies, and of course, the Hellenic Farms fig salami. Dig in! For our full charcuterie collection, click here.

Mediterranean Beyond Burger Recipe

Packed with the vibrant flavors of the Mediterranean region, this plant-based burger is a celebration of fresh ingredients, bold spices, and a symphony of tastes that will transport you to sun-soaked coastlines and charming villages. It's a culinary masterpiece that brings the best of both worlds to your plate. Ingredients You'll Need: 1 package Beyond Burger Patties 1/4 c. cilantro 1/2 tsp. ground coriander 1/4 c. ketchup 1/2 tsp. curry powder 2 plant-based buns 1/2 red onion Crumbled plant-based feta Instructions: Bring a grill pan to medium-high heat. Sprinkle each side of the Beyond Burger® patties with ground coriander. Add patties to the pan and cook according to packaging, about 4 minutes each side. While the Beyond Burger cooks, slice the red onion into half-inch slices. Cook the slices flat side down on the grill pan until the onion is tender and has begun to caramelize, about 5 – 7 minutes each side. Prepare the spicy ketchup: stir together ¼ cup ketchup and 1/2 tsp. curry powder. Remove patty and onion from the grill pan. Heat the buns on the pan. Once cooked, serve the Beyond Burgers on a toasted bun topped with spicy ketchup, grilled onion, cilantro, and crumbled feta. Enjoy! Credit: Beyond Meat

Creamy Pesto Pasta Salad with Fig Salami Recipe

This vibrant dish marries the richness of a velvety vegan pesto sauce with the sweet and savory notes of fig salami, resulting in a harmonious symphony of tastes and textures. The vibrant pesto dressing, brimming with toasted almonds, kale, creamy avocado and zesty garlic, hugs every pieces of al dente pasta, creating a mouthwatering blend that's equal parts comforting and refreshing. But what truly sets this pasta salad apart is the addition of luscious fig salami. These delightful morsels add a delightful chewiness and an intriguing earthy sweetness, giving your palate a unique experience that's both luxurious and unexpected. This vegan Creamy Pesto Pasta Salad with Fig Salami is a wonderful dish to share with friends and family at picnics, potlucks, or as a delightful weeknight dinner. It's not only delicious but also quick and easy to make, allowing you to savor gourmet flavors without a lot of effort. Let's dive into the recipe and create a vegan masterpiece that's sure to leave everyone asking for seconds! Ingredients You'll Need: 12 oz prepared Pasta (I used Vegetable Radiatore) Pesto (recipe below) 1 package Hellenic Farms Fig Salami w/ Smoked Paprika, cubed 1 Shallot, thinly sliced 1 pint Cherry Tomatoes, halved Additional salt to taste Pasta Instructions: Combine all prepped ingredients, adjusting salt to taste. Serve cold. Almond, Kale & Avocado Pesto: 1/4 cup Toasted Almonds 2 cloves Garlic 1 cup Chopped Kale 1/2 tsp Salt 1/4 tsp Black Pepper 1/4 cup Olive Oil 3 T Lemon Juice 1 Avocado Pesto Instructions: Using a mortar and pestle or food processor, grind the almonds and garlic. Add kale, salt & pepper, and about half of the oil. Continue to crush and combine, gradually adding the rest of the oil and lemon juice until you have a coarse paste. Finally add and smash avocado, combine well until creamy. Credit: @forfoodandforests.

Vegan Salami and Cheese Rolls Recipe

If you're looking for a mouthwatering and satisfying appetizer that's completely plant-based, look no further! These Vegan Salami and Cheese Rolls are a delightful combination of savory flavors and textures that will please vegans and non-vegans alike. With crispy layers of flaky pastry, savory vegan salami, and vegan parm, these rolls are perfect for parties, game nights, or simply as a delectable snack. Let's get started on making these irresistible Vegan Salami and Cheese Rolls that are sure to impress your taste buds and your guests! Ingredients You'll Need: 1/4 cup Parsley, chopped 2 tbsp Vegan Butter, melted Pinch of Sea Salt & Black Pepper 8 oz tube vegan friendly Crescent Rolls Approx half package Hellenic Farms Fig Salami, thinly sliced (We used almond & black pepper flavour) 1/4 to 1/2 cup Shredded Vegan Parmesan Instructions: Preheat oven to 350 F. Combine butter, parsley, salt & pepper. Set aside. On a lightly floured surface, roll out crescent dough into a single rectangular sheet with no creases. Lightly brush the dough with the parsley mixture. Leave plenty left for the last step. Top with thin slices of vegan salami. Sprinkle Parmesan on top. Gently but tightly, roll the sheet from the long side up into a long roll. Cut into 16 even pieces and arrange in an 8x8 (or smaller) pan. Brush top with additional parsley butter mixture and a small sprinkle of Parmesan. Bake at 350 F until golden brown, about 15-20 minutes. Credit: @forfoodandforests.

Boursin Cheese and Ham Tortilla Roll Ups Recipe

This recipe is a perfect union of flavors and textures, marrying the creamy and garlicky notes of dairy-free Boursin spread with the savory, smoky essence of vegan ham and the melty goodness of plant-based cheese. With just a few simple steps, you'll be rolling up these delectable delights in no time, ensuring that every bite is a burst of dairy-free delight. So, let's dive in and create a truly satisfying appetizer that will leave everyone craving more. Ingredients You'll Need: 1 package of Boursin Dairy-Free Spread 1/2 cup Violife Grated Cheddar Shreds 2 flour tortillas 1/2 cup chopped green onion 1/2 cup chopped red onion 1/2 cup chopped cucumber 8 slices of Happy Veggie World Ham Slices Instructions: Heat a large pan over medium heat. Add the ham slices and cook for 2 to 3 minutes per side. Remove from heat and set aside. Spread Boursin Dairy-Free spread onto each tortilla in a 1/4-inch layer, leaving a small border around the edges. Sprinkle each tortilla with cheddar shreds, green onion, red onion, and cucumber, then add ham slices. Roll each tortilla tightly around the filling. Place the rolled tortillas in the refrigerator until fully chilled, about 1-2 hours. Once chilled, slice each tortilla into 1/2-inch wheels and serve.

Simple Vegan Caesar Salad Dressing Recipe

Gone are the days when Caesar salad was off-limits for vegans. Our recipe replaces traditional ingredients like anchovies, egg, and Parmesan cheese with wholesome, plant-based alternatives that capture the essence of the original dressing. 

Vegan Chicken Alfredo Artichoke Pizza Recipe

A delicious twist on a classic Italian favorite! This pizza is the best homemade pizza we have ever had and it is so unbelievably easy to make. In this recipe, we'll use NONA's Alfredo Sauce that is smooth an decadent cashew cream with earthy oregano and savoury basil. We'll top our pizza with chunks of vegan chicken made from soy curls, fresh arugula, and hearty artichoke hearts! Ingredients You'll Need: Wholly Veggie Cauliflower Pizza Crust NONA Vegan Alfredo Sauce Butler Soy Curls Butler Chik-Style Seasoning San Remo Marinated Artichoke Hearts Arugula Instructions: First, prepare the Soy Curls by pouring 1-2 cups dry soy curls into a bowl. Immerse the soy curls in water and let soak for 10 minutes. Drain excess water. Coat in 4 tsp Butler Chik-Style Seasoning. Heat in a skillet on medium heat & stir until browned. While you are cooking the soy curls, prepare the pizza. Preheat oven to 400°C degrees Celsius. Remove Wholly Veggie Cauliflower Pizza Crust from packaging. Spread a layer of Nona’s Vegan Alfredo Sauce. Top crust with Arugula, San Remo Marinated Artichoke Hearts, and fried Soy Curls. Bake at 400°C for 15-17 minutes. Dip your pizza in remaining Nona Alfredo Sauce and enjoy!

Cheesy Tomato Baguette Melt Recipe

This appetizer combines the rich and tangy flavors of ripe tomatoes with the creamy, gooey goodness of vegan cheese, all nestled atop a crusty baguette. Whether you're a dedicated vegan or simply looking to explore plant-based delights, this dish promises to satisfy your cravings and leave your taste buds dancing with delight. Get ready to experience the perfect harmony of textures and tastes as we guide you through crafting a sandwich that's bursting with mouthwatering satisfaction. Ingredients You'll Need: 1 baguette 2 garlic cloves, crushed 4 tbsp tomato sauce Salt and black pepper Italian seasoning 2 tbsp fresh basil Miyoko's Liquid Vegan Pizza Mozzarella Instructions: Preheat the oven to 375°F (190°C).  Cut the baguette into slices and the tomatoes into half.  In a heat pan, mix the crushed garlic, tomato sauce, and Italian seasoning until well combined.  Spread the tomato mixture evenly over each baguette slice.  Top each slice with the halved tomatoes.  Spread Miyoko's Liquid Vegan Pizza Mozzarella over the tomatoes. Bake in the preheated oven for 10-15 minutes or until the mozzarella has begun to bubble slightly.  Season with salt and black pepper to taste and garnish with a few basil leaves before serving.