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

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.

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.

Mini Plant-Based Babybel Sandwiches Recipe

These mini plant-based Babybel sandwiches make the perfect appetizer for your get-togethers, a girl dinner, or for kid's lunch boxes. Ingredients You'll Need: Babybel Plant-Based Cheese Tofurky Peppered Deli Slices Roma Tomato Fresh Basil Leaves San Remo Organic Balsamic Vinegar Instructions Begin by slicing each Mini Babybel in half. On the bottom half of the cheese, place a few Tofurky Peppered Deli Slices, followed by tomato slices and basil leaves. Place the other half of the cheese on top of the sandwich. Insert a toothpick to secure the sandwich. Drizzle San Remo Organic Balsamic Vinegar over the sandwich.

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!

Field Roast Hazelnut & Cranberry Roast with Apple Cranberry Sauce and Honeycrisp Salad Recipe

This special Field Roast Hazelnut Cranberry Roast En Croute, stuffed with Smoked Apple Sage Sausages and roasted hazelnuts, gets a sweet note from candied ginger and cranberries. It’s wrapped up in a flaky puff pastry and baked until golden brown. It’s paired here with a quick spiced apple cranberry sauce and a salad of honey crisp apples and walnuts dressed with honey orange vinaigrette.  Recipe from Field Roast. Ingredients You'll Need: Apple Cranberry Sauce ¼ cup shallots, finely diced 12 oz. fresh cranberries (about 3½ cups) 1 Granny Smith apple, peeled, cored and cut into ½ “cubes ¾ cup white sugar 2 large oranges, zested and juiced (about 1 cup) 2 tsp. fresh ginger, finely grated ¼ tsp. ground cinnamon Pinch ground clove  Honey Orange Vinaigrette ¼ cup apple cider vinegar 1 tbsp. grainy mustard ¼ cup fresh squeezed orange juice  1 tsp. orange zest 1 tbsp. honey 2 tbsp. olive oil Pinch cinnamon ¼ tsp. sea salt  ¼ tsp. freshly ground black pepper   2 lb. Hazelnut & Cranberry Plant-Based Roast (thawed for 24 hours in the refrigerator) 1 large leaf lettuce, torn into bite sized pieces (about 8 cups) 2 honey crisp apples, cored and thinly sliced 3 stalks celery, sliced ¼ “thick ½ cup walnuts Instructions: For the apple cranberry sauce, place the shallots, cranberries, diced apple, sugar, orange zest, juice, fresh ginger, cinnamon and clove in a saucepan and slowly bring to a simmer, stirring occasionally. Turn heat down to medium-low and simmer gently for 10 to 12 minutes until cranberries and apples break down and become saucy and thick. Allow to cool before serving.  To make the honey orange vinaigrette, whisk together the apple cider vinegar, grainy mustard, orange juice, zest, honey, olive oil, cinnamon, salt and pepper.  Set aside.  To cook the Field Roast Hazelnut and Cranberry Plant-Based Roast heat the oven to 400°F. Remove the packaging and place roast on a parchment paper lined baking sheet. Drape roast loosely with foil. Bake on the center rack for 45 minutes. Remove foil and continue baking for 15 minutes until internal temperature is 165°F and pastry is golden brown. Let roast rest for 15 minutes before slicing with a serrated knife.  To assemble the salad, place the lettuce on a large serving platter, scatter on the apple slices, celery and walnuts. To serve, drizzle with the honey orange vinaigrette.   Platter up thick slices of the hazelnut cranberry roast and let people help themselves to the apple cranberry sauce and salad.  

Vegan Instant Pot Coconut "Chicken" Curry with Soy Curls Recipe

Easy breezy recipe using an Instant Pot! Indulge in the delightful flavors of a rich and creamy Vegan Instant Pot Coconut "Chicken" Curry with the hearty addition of soy curls. This plant-based twist on a classic dish promises to satisfy your taste buds and warm your soul. With the magic of the Instant Pot, you can have this aromatic and comforting curry ready in no time. Butler Soy Curls are a versatile plant protein that soak up all the flavours you add to it. Simply rehydrate the soy curls for a few minutes, wring out the water, and add any spices and sauces you'd like! In this recipe, you can skip that step and just throw everything into the Instant Pot for a quick and simple lunch or dinner. Soy curls are a very popular meat alternative and we have it available in a retail size or a bulk 12lb box. Once you try soy curls, you'll definitely be purchasing in bulk sizes moving forth! They can be stored dry in the pantry but can also be stored in the fridge or freezer to prolong its shelf life past 12+ months. Recipe by Vegan Richa. Ingredients You'll Need: 4 ounces (113.4 g) dry soy curls 15 ounce (425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk 1 cup (149 g) chopped tomato or use canned diced tomato with the juices 2 to 3 teaspoons garam masala or use curry powder or 2 teaspoons Berbere, use 2 tsp or less garam masala if your blend is fresh and potent 1 tablespoon ground coriander 1 to 1 1/2 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoon ginger garlic paste, or mince half an inch of ginger and 4-5 cloves garlic really well 1/2 teaspoon cayenne or indian red chili powder omit to keep it low heat 3/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon dried onion flakes 1 teaspoon dried fenugreek leaves, optional but adds amazing flavor, or use 1/4 tsp fenugreek seed powder To Add later 1 cup (240 ml) non-dairy millk such as oat milk or light coconut milk cilantro and lemon juice for garnish   Instructions: Lightly oil your inner pot of the Instant pot. Then add all of the ingredients listed except for to add later, and mix really well. Add 3 tablespoons water if using fresh tomatoes. (If your pot tends to give burn often, add 1/2 cup water irrespective of fresh or canned tomatoes) Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins) Open the lid. Taste and adjust salt and flavor. Add in 3/4 to 1 cup of non-dairy milk because the sauce would have gotten absorbed by the soy curls. (For creamier, you can also add in 2-3 tablespoons non dairy yogurt). Press saute. Let it come to a good boil. Then cancel saute. Garnish with cilantro  and lemon juice. Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan. Notes: Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid. Soy-free: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat. Saucepan: Add the tomatoes and spices to a saucepan over medium heat and cook for 6-8 mins or until tomatoes are jammy. Mash the larger pieces. Add the rest of the ingredients and the 1 cup non dairy milk, partially cover and cook for 20-25 mins. Why cook this in an instant pot? The sauce gets a roasted deeper flavor under pressure that you don’t get on just simmering everything together.