Recettes
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!
En savoir plusRecettes
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.
En savoir plus
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.
En savoir plus
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!
En savoir plus
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
En savoir plus
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!
En savoir plus
Recette végétalienne de cœurs d'artichauts frits au four
1 boîte de cœurs d'artichauts en quartiers de la forêt indigène , égouttés et rincés Mélange de farine : ¼ c. farine tout usage 2 cuillères à soupe de fécule de maïs bio Let's Do 1 cuillère à café d'assaisonnement Old Bay ¼ cuillère à café de sel Mélange de lait : ¼ c. lait végétal nature non sucré 2 cuillères à soupe de mayonnaise végétalienne Mélange de chapelure : 1 ch. chapelure 2 cuillères à soupe d'huile d'olive extra vierge biologique CampoSur 1 ½ cuillère à café d'assaisonnement Old Bay ¼ cuillère à café de granulés d'ail ½ cuillère à café de sel 1 cuillère à café d'assaisonnement de varech classique de Naas Foods (facultatif, pour un goût de fruits de mer - si vous utilisez, réduisez le sel à ¼ de cuillère à café) 1. Dans trois bols séparés, mélanger le mélange de farine, le mélange de lait et le mélange de chapelure. 2. Trempez d'abord chaque cœur d'artichaut dans la farine, puis le lait et enfin la chapelure. Placer en une seule couche sur une plaque à pâtisserie recouverte de papier sulfurisé. 3. Cuire au four à 425 ºF pendant 12 à 15 minutes ou jusqu'à ce qu'ils soient croustillants et dorés. Servir les cœurs d'artichauts chauds avec des quartiers de citron et de la sauce tartare. Sauce Tartare : ½ c. Vayonnaise Simplement Simple 3 cuillères à soupe de cornichons à l'aneth haché 1 cuillère à soupe d'aneth frais, haché 1 cuillère à soupe de jus de citron fraîchement pressé ½ cuillère à café de sauce Umami Crave the Fifth Worcestershire Poivre noir, au goût Mélanger tous les ingrédients et réserver au frais jusqu'à utilisation !
En savoir plus
Vegan General Tso's Soy Curls Recipe
Sticky, sweet, and slightly spicy soy curls are the highlight of the Vegan General Tso's Soy Curls dish. Soy curls are hands down one of the most versatile meat alternatives as many of our staff members and customers love to use it as a replacement for chicken, beef, or pork. Soy curls are non-GMO, vegan, gluten-free, and heart healthy. Available in retail packs or in a bulk 12lb box. You'll get the most bang for your buck with the 12lb box! General Tso is quite the popular dish at many Chinese restaurants to due to its flavour profile of being savoury, sweet, and spicy! Truly a perfect balance of flavours. This dish is great to pair with rice, noodles, or if you're being adventurous, in a burger or sandwich! Recipe from Vegan Richa. Ingredients You'll Need 4 oz soy curls (dry) General Tso's Sauce: 3/4 cup warm water /veggie broth 3 to 4 tbsp sugar or coconut sugar or other sweetener 1/4 cup low-sodium soy sauce use tamari to make gluten-free 2 tsp mirin rice wine 2 to 3 tbsp rice vinegar 1.5 tsp toasted sesame oil 2 tsp sambal oelek chile paste optional or sriracha or pepper flakes to taste 2 tsp grated fresh ginger 3 cloves minced garlic Stir Fry: 1 tsp oil (safflower or sesame) 2 cloves of garlic chopped 1/4 cup chopped green onions ,white portions as well, use greens for garnish 1/2 red bell pepper 1/2 green bell pepper 1 cup zuchini or carrots or other veggies 1 Tbsp cornstarch Instructions: Mix the marinade. **Reserve 1/2 cup of the marinade in another bowl to use later. Add soy curls to the marinade and mix and soak for 10-15 mins. Toss twice in between so all soy curls marinate well. Heat a skillet over medium high heat. Add oil. When hot, add garlic and green onion and toss for a few seconds. Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. You can also toss the marinated soy curls in cornstarch before using for extra crispness. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins Add 1 tbsp cornstarch and 1/4 cup water to the remaining marinade (reserved plus remaining) and mix well. Add the marinade sauce mixture to the pan and mix. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed. Let sit covered for another min. Serve with rice and blanched broccoli. garnish with green onions , toasted sesame seeds, and fresh black pepper.
En savoir plus
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.
En savoir plus
Recette de trempette chaude aux artichauts
Trempette chaude aux artichauts Cette trempette chaude aux artichauts est délicieusement crémeuse, cheezy et sera un succès à toutes les fêtes de fin d'année. Tu auras besoin: 1 Tofutti Herbes & Ciboulette Better Than Cream Cheese ou tout autre fromage à la crème 1 boîte de cœurs d'artichauts en quartiers de la forêt indigène (égouttés et hachés) ¼ tasse de mozza ou de cheddar râpé Violife ¼ tasse de lait non laitier non sucré Votre choix de craquelins Préchauffer le four à 350 ° F. Dans un bol, combiner 1 contenant Tofutti Herbs & Chives Better Than Cream Cheese, 1 boîte de cœurs d'artichauts en quartiers de la forêt indigène (égouttés et hachés) et ¼ tasse de lait non laitier. Mélanger jusqu'à consistance lisse. Ajouter la tartinade dans un plat allant au four. Garnir de mozza ou de cheddar râpé Violife supplémentaire. Cuire au four de 10 à 15 minutes ou jusqu'à ce que la pâte bouillonne légèrement et/ou que la couche supérieure de fromage fonde. Associez-le à vos craquelins préférés! Nous avons utilisé des craquelins de patates douces RW Garcia 3 graines. Apprécier!
En savoir plus
Recette de pâtes au pesto de noix
Ce pesto aux noix provient du célèbre restaurant Lotus Seed de Vancouver, en Colombie-Britannique ! Nous avons concocté des pâtes au pesto rapides avec Bioitalia Linguine , Pesto aux noix de graines de lotus + Violife Mozza . Commencez par faire bouillir les linguines jusqu'à ce qu'elles soient al dente. Égoutter la majeure partie de l'eau tout en laissant un peu d'eau de cuisson. Ajouter le pesto jusqu'à la sauce désirée. Pendant qu'il est encore chaud, ajoutez de la mozza à votre guise! N'hésitez pas à ajouter des saucisses cuites à la pomme et à la sauge , des crevettes Happy Veggie World ou des boucles de soja Butler ! Délicieux et facile, que demander de plus ?! Découvrez notre moulinet ici . Assurez-vous de prendre du pesto aux noix pendant qu'il est en vente à 15 % de réduction pour le mois de juillet !
En savoir plus
Recette de pain doré végétalien aux baies
Ce pain doré végétalien fait avec de la poudre d'œufs végétaliens Earth Island vous époustouflera. Garni de Tofutti Better than Ricotta Cheese , de Bumble Bloom Honey et de baies, il est parfait pour un incroyable petit-déjeuner maison. Ajoutez quelques saucisses aux pommes fumées et à la sauge rôties sur le côté pour une touche savoureuse et vous êtes prêt pour le brunch ! Tu auras besoin: Pain à sandwich Keto Mix Bready 1 ⅓ tasse d'eau tiède ¼ tasse de Poudre d'Oeuf Végan Earth Island 1 tasse de lait de coco Pacific Foods Barista 1 ½ cuillères à café d'extrait de vanille 1 cuillère à café de cannelle moulue ½ cuillère à café de toutes les épices 2 cuillères à soupe d'huile au goût neutre Tofutti meilleur que le fromage ricotta Framboises ou Fruit de votre goût Miel Végétalien Bumble Bloom Saucisses aux pommes fumées et à la sauge 1. Préparez-vous pour le pain doré en faisant cuire un pain de pain sandwich Bready Mix Keto (nous vous recommandons de faire le pain au moins un jour à l'avance). Mélange à pain : Mélanger : combiner le mélange à pain avec 1 1/3 tasse (320 ml) d'eau tiède dans un grand bol. Mélanger avec un mélangeur à moyen ou soigneusement à la main pendant 7-8 minutes. Une fois terminée, la pâte doit ressortir lisse et ferme. Repos : Placer la pâte dans un moule à cake anti-adhésif ou un plat à four tapissé de papier sulfurisé d'env. Taille 9x4x3''. Couvrir d'un torchon et laisser reposer et lever dans un endroit chaud à température ambiante pendant 60 min. La pâte doit doubler de volume. Cuire : Préchauffer le four à 350 °F. Une fois préchauffé, utilisez vos doigts pour humidifier le dessus de la pâte avec de l'eau. Cuire au four pendant 25 à 35 minutes jusqu'à ce que le dessus soit brun et croustillant. Retirez-le du four. Plantez un couteau propre au centre du pain. Si le couteau ressort propre : C'est Bready To Go ! Sortir le pain du moule et laisser refroidir sur une grille. Une fois le pain refroidi, coupez-le en tranches. 2. Combinez l'œuf végétalien , le lait de coco Pacific Barista , la cannelle, toutes les épices, la vanille , le sel et l'huile neutre de votre choix. 3. Faire chauffer l'huile restante dans une poêle à feu moyen. Faire tremper les tranches de pain dans le mélange d'œufs végétaliens et les faire frire dans la poêle jusqu'à ce qu'elles soient légèrement dorées de chaque côté. 4. Trancher les saucisses aux pommes rôties et à la sauge et les faire frire jusqu'à ce qu'elles soient dorées de chaque côté. 5. Garnir de Tofutti Ricotta , fruit au choix, et de miel végétalien Bumble Bloom . Apprécier!
En savoir plus
Recette de pâtes à la ricotta et aux tomates séchées au romarin
Tu auras besoin: 2-3 gousses d'ail, hachées 1-2 échalotes, tranchées Romarin et aneth frais, hachés Tomates Séchées Oilala Tofutti meilleur que le fromage ricotta Pâtes aux pois chiches 3 tasses d'eau Sel et poivre 1. Égouttez l'huile du pot de tomates séchées au soleil dans une grande casserole ou une poêle à rebords. Hacher les tomates séchées au soleil. 2. Réglez la casserole sur feu moyen-vif. Ajouter les échalotes et l'ail, cuire jusqu'à ce qu'ils soient parfumés, 2 minutes. Incorporer les tomates séchées au soleil, une pincée de sel et de poivre et la plupart des herbes. 3. Cuire jusqu'à ce que les tomates deviennent rouge foncé et croustillantes, 3 à 5 minutes. 4. Ajouter 3 1/2 tasses d'eau. Porter à ébullition, ajouter les pâtes et cuire, en remuant souvent, jusqu'à ce que les pâtes soient al dente. 5. Mélangez quelques cuillerées de Tofutti Better than Ricotta Cheese jusqu'à consistance crémeuse. Chauffer et garnir de quelques cuillerées supplémentaires.
En savoir plus
