Recipes

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.

BBQ Soy Curls Pretzel Sandwich Recipe

Mouthwatering BBQ Soy Curls in a pretzel bun is a savory delight that will tantalize your taste buds and leave you craving more. This easy dish combines the smoky flavors of BBQ soy curls with the satisfying chewiness of a pretzel bun, creating a harmonious blend of textures and tastes that's perfect for any mealtime occasion. In just a few simple steps, you'll be able to whip up this BBQ Soy Curls Pretzel Sandwich, making it an ideal option for busy weeknight dinners, casual gatherings with friends, or a scrumptious weekend treat.  Ingredients You'll Need: Butler Soy Curls Kula BBQ Red Pepper Sauce or Kula BBQ Scotch Bonnet Sauce Pretzilla Soft Pretzel Sausage Buns or Burger Buns Green Cabbage Coleslaw Dressing Ingredients: ⅔ cup Simply Simple Vayonnaise Mayonnaise 1 tbsp The Acorn Market Dijon Mustard 2 tbsp apple cider vinegar Instructions: Soak 1-2 cups of Soy Curls in water for 10 minutes. Drain. Coat in your favourite vegan BBQ sauce. We chose Kula’s Red Pepper BBQ sauce. Slice cabbage and mix with coleslaw dressing. Heat soy curls in a pan over medium heat until warmed through. Add additional BBQ sauce as needed Slice open a Pretzilla Sausage or Burger Bun and stuff it with cabbage/coleslaw and soy curls. Enjoy!

Truffle Mac & Cheese Beyond Burger Recipe

Comfort meets luxury in this ultimate fusion! Take the classic burger by elevating it with a whole new level of sophistication by pairing it with a creamy truffle-infused mac and cheese. Brace yourself for a symphony of flavors as the savory umami of the Beyond Burger meets the decadent richness of truffle oil, creating a burger experience that transcends the ordinary. Ingredients You'll Need for the Burgers: 2 packages Beyond Burger Patties 4 Pretzilla Buns Green leaf lettuce 2 tomatoes, slices Caramelized onions Ingredients You'll Need for the Truffle Mac & Cheese: 2 tbsp black truffle oil, divided 1 large shallot 2 cloves garlic 1 1/3 c. water 1 c. pre-soaked cashews 1/3 c. tapioca flour 1/3 c. nutritional yeast 2 tsp. lemon juice 1 1/4 tsp. sea salt 1 tsp. white pepper 14oz dried macaroni (approximately 3.5 c) 1/4 c. Italian breadcrumbs 1/2 c. plant-based parmesan shreds Instructions: Preheat the oven to 450F (232 C). Boil the pasta one minute under package instructions. Put 1 tbsp (15 ml) truffle oil in a skillet over medium heat. Quarter the shallot while the pan heats up. Add the shallot to the truffle oil then mince the garlic. Add the garlic, cook for another 1-2 minutes. Transfer the shallots, garlic, and oil to a high-speed blender. Add the nutritional yeast, soaked cashews, lemon juice, tapioca starch, water, salt, and white pepper. Blend for 2-3 minutes until smooth. Drain the pasta into a colander then place the pot back on medium-high heat. Transfer the cheese from the blender to the pot. Stir the cheese as it cooks and thickens about 2-3 minutes. When most of the lumps are gone, add the pasta and 1 more tbsp (15 ml) truffle oil. Stir well then transfer to a lightly oiled casserole 8X8” dish. Top with breadcrumbs and optional vegan parmesan shreds. Bake for 8 minutes until golden and crispy. Meanwhile, grill the Beyond Burger® according to package instructions. Toast the buns. Layer the lettuce and tomato on a toasted bottom bun. Top with the grilled Beyond burger, a generous scoop of Truffle Mac & Cheez, and caramelized onions. Note: Soak the cashews for 4 hours or overnight then drain. If you’re in a hurry, boil them for 10 minutes to soften then drain. Credit: Beyond Meat

Plant-Based Scrambled Eggs Recipe

Rise and shine with a quick and tasty meal to jump start your day. Pair your eggs with avocado and grape tomatoes (or any veggies you have lying around) for a simple breakfast. Ingredients You'll Need: 1 (8oz) packet of Hodo All-Day Egg Scramble or Simply Eggless Plant-Based Liquid Egg 1 tablespoon Earth Balance Vegan Cooking & Baking Sticks Cilantro or Chives for garnish Salt and Pepper to taste Avocado Grape Tomatoes Instructions: Heat up the butter in a skillet over medium-high heat. Sauté the contents of one packet of the Hodo Vegan All-Day Egg Scramble until desired texture. Season with salt and pepper to taste, and garnish with cilantro or chives.  Slice the avocado and grape tomatoes. Arrange the vegan scramble eggs, avocado, and grape tomatoes on a plate. Serve and enjoy your delicious vegan scramble eggs!

Vegan Oven Fried Artichoke Hearts Recipe

If you're a fan of crispy, golden-brown goodness, these little bites of heaven are about to become your new favorite snack or appetizer. With their tender, flavorful centers and crunchy exteriors, you won't believe they're entirely plant-based. Artichoke hearts, the stars of this dish, are bathed in a luscious vegan marinade that infuses them with savory and aromatic notes. The secret to achieving that perfect crunch lies in the oven-frying method, eliminating the need for excessive oil while preserving the irresistible texture. Whether you're hosting a gathering of friends, planning a family dinner, or just treating yourself to a delicious indulgence, these vegan oven fried artichoke hearts are sure to win hearts and palates alike. So, grab your apron and let's embark on a simple yet extraordinary journey to savor these lil' oven fried artichoke hearts, all while keeping it 100% vegan! You'll need these ingredients: 1 can Native Forest Quartered Artichoke Hearts, drained & rinsed⁠⁠ ⁠⁠ Flour Mix:⁠⁠ ¼ c. all purpose flour⁠⁠ 2 tbsp Let’s Do Organic Cornstarch  1 tsp Old Bay seasoning⁠⁠ ¼ tsp salt⁠⁠ ⁠⁠ Milk Mix:⁠⁠ ¼ c. plain unsweetened plant milk⁠⁠ 2 tbsp vegan mayo ⁠⁠ Breadcrumb Mix:⁠⁠ 1 c. breadcrumbs⁠⁠ 2 tbsp CampoSur Organic Extra Virgin Olive Oil 1 ½ tsp Old Bay seasoning⁠⁠ ¼ tsp garlic granules⁠⁠ ½ tsp salt⁠⁠ 1 tsp Naas Foods Classic Kelp Seasoning (optional, for a seafood-y taste–if using decrease salt to ¼ tsp)⁠⁠ Instructions:⁠⁠ 1. In three separate bowls mix together the flour mix, milk mix, and breadcrumb mix.⁠⁠ 2. Dip each artichoke heart first in the flour, then milk, and finally the breadcrumbs. Place on a single layer on a parchment lined baking tray.⁠⁠ 3. Bake at 425 ºF for 12-15 minutes or until crispy and golden. Serve the artichoke hearts hot with lemon wedges and tartar sauce.⁠⁠ ⁠⁠ Tartar Sauce:⁠⁠ ½ c. Simply Simple Vayonnaise 3 tbsp minced dill pickles⁠⁠ 1 tbsp fresh dill, minced⁠⁠ 1 tbsp fresh squeezed lemon juice⁠⁠ ½ tsp Umami Crave the Fifth Worcestershire Sauce Black pepper, to taste⁠⁠ ⁠⁠ Mix together all the ingredients and keep chilled until ready to use!

Warm Artichoke Dip Recipe

If you're searching for a scrumptious and creamy appetizer that's not only dairy-free but also bursting with flavor, look no further than our Vegan Warm Artichoke Dip. This delightful concoction is a perfect choice for any gathering, whether it's a laid-back family get-together, a friendly potluck, or a festive celebration. The star of the show is the artichokes, which add a delightful tanginess and a satisfying texture that perfectly complements the velvety dip. Enhanced with aromatic garlic and fragrant herbs, this dip promises an explosion of savory tastes with every bite. You’ll need these ingredients:  1 Tofutti Herbs & Chives Better Than Cream Cheese or any other cream cheese 1 can Native Forest Quartered Artichoke Hearts (Drained and chopped) ¼ cup Violife Grated Mozza or Cheddar ¼ cup unsweetened non-dairy milk 2 cloves of garlic (or 10 - we love garlic around here) Oregano Salt Black Pepper Paprika Your choice of crackers Instructions: Preheat oven to 350° F. In a bowl, combine 1 container Tofutti Herbs & Chives Better Than Cream Cheese, 1 can Native Forest Quartered Artichoke Hearts (Drained and chopped), garlic, spices, and ¼ cup non-dairy milk. Mix together until smooth. Add spread to an oven-safe pan. Top with additional shredded Violife Grated Mozza or Cheddar. Bake for 10-15 min or until spread bubbles slightly and/or top layer of cheese melts. Pair with your favourite crackers! We used RW Garcia 3 Seed Sweet Potato Crackers. Enjoy!

Walnut Pesto Pasta Recipe

This walnut pesto is from the famous Lotus Seed restaurant in Vancouver, BC! We whipped up a quick pesto pasta with Bioitalia Linguine, Lotus Seed Walnut Pesto + Violife Mozza. Start off by boiling the linguine until al dente. Drain out most of the water while leaving a little bit of pasta water. Add in the pesto until desired sauciness. While still hot, add in mozza to your heart's content! Feel free to add some cooked Field Roast Smoked Apple Sage Sausages, Happy Veggie World Shrimp or Butler Soy Curls! Delicious and easy, what more could you ask for?! Check out our reel here.Make sure to grab some walnut pesto while it's on sale for 15% off for the month of July! 

Vegan Berry French Toast Recipe

This Vegan French Toast made with Earth Island Vegan Egg Powder will actually blow your mind. Topped with Tofutti Better than Ricotta Cheese, Bumble Bloom Honey, and berries, it’s perfect for an amazing homemade breakfast. Add some Field Roast Smoked Apple & Sage Sausages on the side for a savoury twist and you’re ready to brunch! Ingredients You'll need: Bready Mix Keto Sandwich Bread1 ⅓ cups warm water¼ cup Earth Island Vegan Egg Powder1 cup Pacific Foods Barista Coconut Milk1 ½ teaspoons Vanilla Extract1 tsp ground Cinnamon½ tsp All Spice2 tablespoons neutral tasting oilTofutti Better than Ricotta CheeseRaspberries or Fruit of your likingBumble Bloom Vegan HoneyField Roast Smoked Apple & Sage Sausages Instructions: 1. Prepare for the french toast by baking one loaf of Bready Mix Keto Sandwich Bread (we recommend you make the bread at least a day in advance). Bready Mix:Mix: Combine the Bready Mix with 1 1/3 Cups (320 ml) of warm water in a large bowl. Mix with a mixer at medium or thoroughly by hand for 7-8 mins. Once complete, dough should come out smooth and firm. Rest: Place dough in a non-stick loaf pan or a parchment lined baking container of approx. 9x4x3’’ size. Cover with a kitchen towel and let it rest and rise in a warm place at room temperature for 60 mins. Dough should double in size. Bake: Preheat oven to 350° F. Once preheated use your fingers to moisten top of dough with water. Bake it for 25-35 mins until the top is brown and crusty. Remove it from oven. Stick a clean knife into center of loaf. If knife comes out clean: It’s Bready To Go! Take the loaf out of pan and let cool down on a wire rack. After bread has cooled, cut into slices. 2. Combine Vegan Egg, Pacific Barista Coconut Milk, Cinnamon, All Spice, Vanilla, salt, and neutral oil of choice.3. Heat leftover oil in a skillet to medium heat. Soak slices of bread in Vegan Egg Mixture and fry in the pan until lightly brown on each side.4. Slice Field Roast Apple & Sage Sausages and fry until brown on each side.5. Top with Tofutti Ricotta, fruit of choice, and Bumble Bloom vegan honey. Enjoy!

Sundried Tomato Ricotta Pasta with Rosemary Recipe

This exquisite dish takes a modern twist on traditional Italian flavors, combining the rich and tangy notes of sun-drenched tomatoes with the creamy smoothness of vegan ricotta. Fragrant rosemary infuses every bite, transporting your taste buds to the sun-soaked hillsides of the Mediterranean. Whether you're a dedicated vegan or simply seeking a new and exciting pasta experience, this recipe is a true celebration of plant-based ingredients coming together in perfect harmony. So, tie on your apron and get ready to create a masterpiece that's as vibrant and satisfying as it is easy to make! Ingredients You'll Need: 2-3 cloves garlic, minced1-2 shallots, slicedFresh Rosemary and Dill, choppedOilala Sundried TomatoesTofutti Better than Ricotta CheeseChickapea Pasta3 cups waterSalt and pepper Instructions: Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes. Set the pot over medium-high heat. Add the shallots and garlic, cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, pinch of salt and pepper, and most of the herbs. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente. Mix in a few spoonfuls of Tofutti Better than Ricotta Cheese until creamy. Heat through and top with a few more spoonfuls.