Recipes

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 Fudge Stuffed Chocolate Chip Cookies Recipe

These classic vegan chocolate chip cookies have crispy edges, a soft chewy center and hot fudge sauce in the middle! These cookies are as perfect as vegan cookies get! You'll need a few basic ingredients to make them. No uncommon ingredients and no egg-replacers!Cookie Ingredients¾ cup (140g) brown sugar⅓ cup (75g) vegan butter, melted but room temperature (We recommend Becel Plant-based Unsalted Brick or Earth Balance Vegan Cooking & Baking Sticks)3 tablespoons (45g) Nature’s Charm Evaporated Coconut Milk1 teaspoon vanilla extract (We recommend Vanilla Blossom Pure Vanilla Extract)1 ¼ cups (155g) all-purpose plain flour¼ teaspoon baking sodaPinch of any good quality salt, if using unsalted butter1 cup (100g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)Fudge Filling Ingredients⅓ cup (80g) Nature’s Charm Chocolate Fudge Sauce2 tablespoons (20g) roughly chopped vegan chocolate or chocolate chips (We recommend Cuisine Camino Semi-Sweet Chocolate Chips)To make the fudge filling (day before or a couple of hours beforehand):Add both ingredients to a small saucepan over low heat and mix until combined. Pour the mixture into a freezer-safe bowl/container and freeze for at least 1 hour. The mixture should thicken up and be almost scoopable.To make the vegan chocolate chip cookies:Add the sugar, melted butter and milk to a medium-size mixing bowl. Mix until combined. Add the flour and baking soda and mix until combined. Fold through the chocolate chips.To shape the cookies:Preheat the oven to 180°C (350°F).Using a small ice cream scoop, scoop the cookie dough. Press your finger into the middle of the dough and spoon/pour the fudge filling inside.Get a little extra cookie dough and press it on top of your cookie to cover the filling. Smooth the edges so the filling doesn't escape. If desired, carefully roll the cookie dough ball in between your hands to smooth out the shape. Baking the cookies:Arrange the cookie dough balls/scoops on two lined baking trays with around 5 cm (2 inches) between each cookie.Bake in the oven for around 10-12 minutes or until the cookies are slightly golden brown. When you take them out of the oven, they will continue baking!Enjoy the cookies warm or store in an airtight container for up to 3 days.... although they never last that long in our house!Courtesy of @rainbownourishments!

Plant-based Tuna Mayo Onigiri Recipe

This vegan tuna mayo onigiri seamlessly blends Japanese tradition with a contemporary twist. Each bite of these meticulously handcrafted triangular delights showcases the synergy of textures and tastes. Embark on a culinary journey that celebrates innovation, flavor, and ethical dining choices. By embracing the culinary prowess of Vegan Tuna Onigiri Pockets, you're not only paying homage to tradition but also savoring a contemporary approach to mindful eating that resonates with modern sensibilities. This recipe uses Urbani Foods Plant Based Tunah which has all the flavour and texture you love. It is made out of non-GMO plant protein and is 100% natural, 0% ocean. It is available in four varieties: plain / regular, garlic, lemon pepper, and sriracha! Feel free to substitute it with other vegan tunas of your choosing. Ingredients You'll Need: 2 cup of Cooked Sushi Rice 1 can of Urbani Foods Plant Based Tunah3 tbsp of Simply Simple Vayonnaise MayonnaiseBlack PepperSaltRoasted Seaweed  Instructions: In a bowl, mix the canned Urbani Foods Plant Based Tunah, 3 tbsp of Simply Simple Vayonnaise Mayonnaise, black pepper, and salt until well combined.  Using a rice mold, add 2 tbsp of cooked sushi rice to the bottom of the mold, followed by 1.5 tbsp of the tuna mixture, and then 2 more tbsp of rice on top.  Press the mold down firmly for 3-5 seconds to make sure the rice is tightly packed.  Push the back button to pop the rice ball up and remove it from the mold.  Repeat the process until you have used up all the rice and filling.  Serve the onigiri with roasted seaweed and enjoy!

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.

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!

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!

Taco Crumble Salad Recipe

This taco salad with a creamy avocado crema sauce on top is a quick and easy lunch for summer. It is a mouthwatering fusion of vibrant flavors and satisfying textures that's sure to become a household favorite! This dish combines the best of two worlds: the bold, zesty essence of tacos and the crisp, refreshing goodness of a salad. Whether you're looking for a quick weeknight dinner or a crowd-pleasing party dish, this recipe has got you covered. To tie it all together, we've crafted a tantalizing dressing that's both creamy and spicy, adding just the right amount of kick to each bite. And don't forget the finishing touches – a sprinkle of shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips for that irresistible textural contrast. Ingredients You'll Need: Butler Sam’s Taco Crumbles 1 Avocado 1 Head of Lettuce Tomatoes Cilantro Red Onion Avocado Crema Ingredients: 1 Avocado ¼ c. Tofutti Sour Supreme  ¼ c. Unsweetened plant milk (such as Oatly Oatmilk or Elmhurst Unsweetened Cashew Milk) Splash of lime juice Salt & Pepper to taste. Instructions: First, prepare the Taco Crumbles. Add 1 cup taco crumbles to a bowl. Immerse in water and let sit for 8 minutes. Drain. Heat cooking oil in a skillet and cook crumbles on med-high heat to brown crumbles evenly. While the Crumbles are browning in the pan, blend together the ingredients of the Avocado Crema. You can use less or more plant milk depending on how thick you like the consistency. In a bowl, add: Chopped lettuce, desired amount of taco crumbles, 1 cup of sliced cherry tomatoes, 1-2 tbsp diced red onion, 1-2 tbsp chopped cilantro, and 1-2 dollops of the avocado crema on top. Finish off with salt & pepper, as needed. Enjoy!

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!

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.

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