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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Croissant Breakfast Sandwich Recipe
Imagine sinking your teeth into a buttery, flaky croissant that's warm and fresh from the oven, filled with scrumptious layers of vegan scrambled eggs and savory vegan ham. Doesn't that sound like the perfect way to start your day? Come along on this Parisian journey with us as your kitchen fills up with the smell of a boulangerie in the heart of Paris. Ingredients You'll Need: 4 Steve's Frozen Vegan Croissants1/4 cup Becel Plant-Based Salted Brick, melted1 package of Hodo All-Day Egg Scramble 2 slices Field Roast Creamy Original Chao Slices, cut in half6 slices of Happy Veggie World Ham SlicesHandful of spinach1 medium tomato, sliced Instructions: Preheat the oven to the temperature recommended on the package of Steve's Frozen Vegan Croissants. Bake the croissants according to the instructions on the package. While the croissants are baking, grease a frying pan with oil and pour in the Hodo All-Day Egg Scramble. Cook over medium-high heat for 2-3 minutes, or until cooked through. In the same frying pan, cook the ham slices over medium-high heat until browned on both sides. Slice the croissants lengthways and brush one side with melted Becel Plant-Based Salted Brick. For the scrambled egg croissant sandwich, stuff spinach, mashed avocado, and scrambled egg into the croissant. For the ham and cheese croissant sandwich, take a slice of Field Roast Creamy Original Chao Slices that has been cut in half, top with a folded slice of ham, and top with spinach and tomato slices. Enjoy!
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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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Tom Yum Fried Noodles Recipe
Get transported to Thailand with this Tom Yum Fried Noodle dish featuring vegan shrimp! A mouthwatering and compassionate culinary adventure that captures the authentic flavors of Thailand in every delightful bite that's the perfect mix of savoury, sweet, and spicy! You'll need these ingredients: 1 serving vermicelli noodles 2 tbsp vegetable oil 1 cup Happy Veggie World Shrimp 1/2 onion, sliced 2 cloves garlic, sliced 1 tomato, cut into wedges 1 tbsp Chef's Choice Tom Yum Paste1 tbsp Nature's Charm Vegan Fish Sauce 1/4 cup water Green onion, cilantro, Thai chili (optional), and lime to garnish Instructions: Soak the vermicelli noodles in warm water for 20-30 minutes until they soften. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the shrimp and cook until browned, then set aside. In the same skillet, sauté onion and garlic until fragrant. Add tomato and stir until it releases some water. In a cup, mix tom yum paste, fish sauce and water. Add the mixture to the skillet and keep stirring to combine. Add the shrimp and softened noodles, and cook until they are thoroughly combined. Add green onion, cilantro and Thai chili (optional) and stir until just cooked. Finally, serve with a squeeze of fresh lime juice.
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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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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
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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!
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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!
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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!
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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!
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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!
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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.
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